Project Scope & Structure
Hospitality Business Development
Proposal For Mr. Vishal Sankhe
Prepared By Beyond Food Services,
OUR MISSION
“Your business has unique needs. We are dedicated to discovering what
they are and providing you with the best possible solution in meeting
those needs and beyond.”
Beyond Food Services
Confidential Page 1 03/30/2023
Project Scope & Structure
EXECUTIVE SUMMARY:
Beyond Food Services is pleased to present Mr. Vishal Sankhe with this proposal for
Implementation of the resort Development Project in Dahanu. We believe that the Food &
Beverage industry along with retail industry is in its growing stage, we understand the dynamics
of the Hospitality market you face and recognize the unique opportunity of the industry's growth
and enhanced profitability.
From our meetings and discussions we at ‘Beyond Food Services’ have understood your need
and thereby are ready to render our proposed services for the implementation of your
Hospitality Project which will effectively address your business goals.
Our unique ability to provide highest standards of services which are solely dedicated to the
implementation and management of Hotels, Resorts, Restaurants, Food court,
Franchising, Institutional Units and our successful track record makes us an invaluable
partner in the Food & Beverage segment.
The Hospitality sector consulting we provide is unique for each project we undertake, and are
therefore tailored to meet each client’s individual needs. We are highly committed to helping
clients manage risk and uncertainties in Hospitality project Development.
We look forward to forming a mutually rewarding relationship with your esteemed organization.
Project Objectives:
Ø Maximize profitability at design stage
Ø Deliver value to the investment, through value advisory services
Feasibility study
Design & Operational flow Advisory
Contract closing / Contract tendering
Owners’ representation
Beyond Food Services
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Project Scope & Structure
SCOPE OF WORK
The following Segments state the deliverables under this proposal for the resort Development
Project at Dahanu. The deliverables under this proposal undertaken;
SEGMENT A - FEASIBILITY
In this segment of assessment, Project Partners will work with the company officers, staff and
the architect to identify, assess, and verify personnel, financial, design, technical, and
operational areas to be addressed.
The deliverables of this Segment will be;
i. Project-Concept Planning.
To render necessary Technical Assistance that is required to be given to the Architects and
other Consultants, relating to the planning of the space and services in order to make the
plans efficient in space utilization, manpower, utilities and cost effective, thereby decreasing
the Operational Costs.
ii. Feasibility Study.
Feasibility Studies include Projected Occupancies, Room Rates, other Revenues and making
an assessment of the Operating Costs, in-order to project the profitability. Prepare Project
Report to assess the Size, Capacity, Capital Cost, Operating Cost and the financial viability of
the project to be undertaken through ROI projections.
Based on the Feasibility Study to recommend the nature and type of facilities to be provided
in line with best standards.
Task 1: Kickoff Meeting and Fieldwork
1.1. BFS staff will meet with client / representatives to discuss the project, establish lines of
communication, and gather any specific information from you, which may assist us in
performing this assignment.
1.2. BFS will contact and interview local Hotels / resorts / restaurants, Industry Contacts.
1.3. BFS will visit the proposed resort development site.
1.4. Potentially competitive Food & Beverage and other facilities need to be evaluated to
determine their market position with respect to the Hotels / Resorts /restaurants. BFS will
identify this “competitive set” and we will inspect these properties and interview
management to estimate levels of transactions, Average spend, market penetrations, and
other pertinent operational characteristics. The competitive factors that will be specifically
reviewed include: location, quality of facilities and amenities, management expertise,
operating performance etc.
Beyond Food Services
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Project Scope & Structure
Task 2: Food & Beverage, Rooms and Other Facilities Assessment
BFS will analyze the Food & Beverage, Rooms and other Facilities demand. The analysis will
provide a basis for estimating the various revenue generating avenues and form a foundation
for estimating the economic impact through these additional sales on the project.
Task 3: Menu preferences and SWOT
BFS will thoroughly analyze supply and demand for the preferred cuisines and provide
analysis pertaining specifically to how the proposed resort is likely to perform in the local
market. Key steps of our analysis include the following:
Competitive Set Analyses – We define a set of local area Hotels/restaurants that will
compete most directly with the proposed resort. Our team will analyze how each of these
competitors performs, including information about their menu, average spends and facilities
offered.
Segmentation Analysis – BFS will evaluate which demand segments are currently
served by the competitive set of restaurants and we will quantify the occupancy demand in
each of several demand segments, such as: product mix of Quick Service Restaurant, Diner,
and Fine-diner.
Penetration Analysis – BFS then determines the appropriate right menu and rates for
the proposed resort within each of the defined demand segments. The appropriate
positioning of these penetration rates will depend on the subject’s relative advantages and
disadvantages compared to the defined competitive set of Hotels and restaurants
Task 4: Cost and sales Estimates
Once we complete your market analysis, we will be better equipped to develop realistic Cost
projections for the proposed resort. These projections will help us determine the financial
feasibility.
Based on our market analysis, supply and demand analysis, and facility recommendations,
BFS will provide a projection of average daily sales, average spend, Operating costs etc.
BFS will prepare a complete feasibility study report appropriate for inclusion in the offering
statements necessary for determining the extent of fund allocation, a draft of which we
would make available for comment and make any necessary changes before issuing a final
report.
Beyond Food Services
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Project Scope & Structure
SEGMENT B- DESIGNING & IMPLIMENTATION (PHASE 1)
This would involve the Designing & Implementation of the project adhering to the sign off
document of Segment-A. During the pre-construction stages, we will provide specific assistance
in the design process to reposition, revitalize or create a technically and economically optimal
property for its market segment. We will focus to maximize the potential of the investment
already at the design stage by directing the architect on space allocation, functionality, quality
standards and building efficiencies in order to achieve both, the defined investment targets and
hotel standards.
The deliverables of this phase will be;
Design advisory, plan and design reviews.
Feasibility monitoring.
Design Review, to ensure multi functionality of Space
Identifying and Short listing of contractors
Liaison with Architectural work and Contractors on behalf of the owners.
Resort Project fit out coordination (Co - ordinate Infrastructure set up with project
contractor)
Acceptance and approval of property handover.
SEGMENT B- BRANDING COORDINATION (PHASE 1)
In this Segment we will visit the Branding requirements based on the Concept. The objective of
this segment is to create a Brand identity, Visibility and Recall value of the Concept.
Coordination with the Advertising Agency for all design work and concept launch which
includes;
Logo, Tag lines, Colour themes
Website
Menu, Signage, Communications etc.
Stationary
Corporate kit Designs
Uniforms, Packaging / Disposable Designs
Launch Advertising
Co-ordinate Brand Search Report
Co-ordinate Trademark Registration
Once the above mentioned deliverables have been accepted in terms of a formal
sign off Phase-1 of Segment B would be complete.
Beyond Food Services
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Project Scope & Structure
SEGMENT B- SETTING UP OF ORGANIZATION STRUCTURE
(PHASE 2)
With an objective of you entering into the Hospitality sector and future development in this
sector, we will address the formation of the organisation structure and policy formation to
support the business growth.
SETTING UP OF ORGANIZATIONAL STRUCTURE
Determining, Drafting and Finalising of the Corporate Organizational Structure
Prepare Job Profile for each position in the Organisation Structure
POLICY FORMATION
The objective of this is to set-up systems and procedures to be followed by various
sections and personnel.
Formulating of all Administrative and Human Resource Policies, Procedures based on the
business objectives.
OPERATIONS MANUAL
We will address drafting of Manuals for Business operation and Management Controls. The
objective of this segment will be to provide an important tool to Scaling up of your business in
an organized manner
Operation Manual
Health & Safety Manual
Human Resources Manual
Food Safety & Hygiene Manual
Employee Hand Book
RECRUITMENT & ORIENTATION
Recruitment short listing of right mix of staff in requisite departments as per requirement
based on the Organizational Structure and all necessary Operational staff through
Referrals, Newspaper advertising, Recruitment agency.
Orientation of Managerial Staff with regard to respective Organizational goals and Policies.
All reasonable efforts would be undertaken to obtain understanding from core team
members in implementing the systems; however non acceptance or making the personnel
compliant to the reports is out of scope of this project.
** If the client desires BFS may facilitate trainers to train the entire staff, the payment for
the same needs to be paid to the training agency directly by the client.
Once the above mentioned deliverables have been accepted in terms of a formal
sign off Phase-2 of Segment B would be complete.
Beyond Food Services
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Project Scope & Structure
SEGMENT B- MENU, VENDOR SELECTION, IT & MARKETING
(Phase 3)
SUPPLY CHAIN DEVELOPMENT
Establishing an supply chain for the various requirement of Operational Supplies and
Equipment’s, which an important component of our pre-Opening plan
Support in Supply Chain development (Vendor Recruitment and contracts)
-Packaging
-Crockery & Cutlery
-Equipment & Utensils
-Mattresses & Linen
- Electronics Etc.
TECHNOLGY INFRASTRUCTURE INSTALLATION:
The installation of IT infrastructure is one of the major elements of hotel’s pre-opening
requirements.
In-house hotel booking systems
Stock control
Point of sale for restaurant
Payroll & accounts
Ledger review and analysis
RESTAURANT CONCEPT, MENU PLANNING & RECIPE STANDARDISING
(THROUGH COMPANY RECRUITED CHEF OR OUTSOURCED CHEF)
Shortlisting of Restaurant Concept
Menu Planning
Recipe Standardisation
Beyond Food Services
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Project Scope & Structure
MARKETING
In this Segment we will visit the Marketing requirements and coordinate the tie-up. The
objective of this segment is to create a strong marketing base for the hotel which will ensure year
round business;
Co-ordinate tie-up with specialised Marketing agency for marketing of rooms, events or
conferences through the following segments;
- Corporates
- Event management companies
- Travel agents
- Direct client database
- Social Media Marketing
Once the above mentioned deliverables have been accepted in terms of a formal
sign off Phase-3 of Segment B would be complete.
TIME SCHEDULE:
Scope of Work under Segment-A will be completed in 45 days
Scope of work under Segment – B (Phase 1) will be completed in 60 days
Scope of work under Segment – B (Phase 2) will be completed in 45 days
Scope of work under Segment – B (Phase 3) will be completed in 45 days
Certain scope of work under different segments & phases may overlap and will be
executed simultaneously with either Phase.
All efforts will be undertaken to complete the scope of work within the timelines
but there may be delays due to reasons beyond the control of Beyond Food
Services.
In the performance of the services, the aforesaid services and the hours BFS is to
allocate on any given day will be entirely within BFS’s control. The BFS will put in
such number of hours or days as is reasonably necessary to fulfill the scope of work
and purpose of the project.
Beyond Food Services
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Project Scope & Structure
PRICING
Description Amount in INR Comments
SEGMENT - A As per scope outlined
SEGMENT – B
Phase 1 As per scope outlined
Phase 2 As per scope outlined
Phase 3 As per scope outlined
Payment schedule
Consultation service fees for Segment-A to be paid at the signing of M.O.U. and ongoing
payments to be made before the start of each phase of Segment-B.
TERMS AND CONDITIONS
The above prices are exclusive of all taxes (TDS)
The above Fees Structure shall not include expenses of word processing, typing, photocopying
and mailing of materials prepared on behalf of Client.
Client shall reimburse, on an as-billed basis, for any travel outside Mumbai BMC limits, room
and board expense incurred by Beyond food Services on behalf of Client provided that the
incurring of any such expense has received the prior written or e-mail approval of Client.
Client agrees to pay for all printing costs of any agreement, brochures, and advertisements and
for all photography and camera-ready artwork and all other advertising and marketing
materials.
Client agrees to pay for all fees or charges of any regulatory or governmental agency for
registration or other documentation.
At Beyond Food Services we work as a team to achieve good working relations among partners,
achieve business objectives through proper support.
We sincerely hope that you will consider us as a long – term partner and allow us to enter into a
mutually beneficial relationship. We are available to answer any questions you may have and
look forward to discussing this opportunity further.
We shall be glad to provide you, with our professionalized services and assure you of our best
attention at all times. We look forward to a long and pleasant business relationship, with your
organization.
For Beyond Food Services,
Mr. GIRISH PANSARE
Beyond Food Services
Confidential Page 9 03/30/2023
