The document discusses the current and future plans for a restaurant catering to English-speaking college graduates and unmarried professionals in India. It notes that while customers prefer affordable Indian food and snacks, especially South Indian options, the restaurant plans to upgrade furnishings and decor to match rising food prices. The strategy involves efficient kitchen equipment rather than expensive interiors, hiring trained staff, and expanding offerings to include more South Indian foods and fast snacks.

1. Naivedyam

2. Present Scenario
• English speaking college graduates
• Unmarried fresh graduates
• Boom in the medical transcription and call centre
• Computer and phone handling training
• Shifting of companies from Delhi to Gurgaon
Lunch & Snacks -
healthy and home like food

3. Future Plans
• Top class décor, fancy designer furniture,
monogrammed cutlery which can match the
rise in price of food
• Well dressed cashier
• Well connected machines
• Kitchen tandoor and equipments
• Financing
– Increase in price of food or
– Decrease in quantity

4. Clientele food habits
• “Indians Love food and only of their kind”
– Sri harsha A. Acharya, HR head First Ring PLtd
• Ambience matters but less expensive food
matters more.
• South Indian snacks preferred as lunch.
• Fast food items is preferred more since its less
expensive and can refill the stomach for
longer time .

5. Desired service
• Maintain Indian taste
• Cleanliness and smart environment.
• Employee should be well behaved and can offer
value for money proposition to the customers.
• Fast-Food and South Indian food options outside
& inside the restaurant.
• Reduction in quantity but no change the price.

6. Strategy
• No need for huge investment in interiors.
• Purchase of kitchen equipments so as to
improve the efficiency and taste of cooking
• Hiring and training of cook and staff.
• Expansion plans:
– Introduction of South Indian food and also fast
food
– Stalls of Chaat, pani puri, kulfi-faluda, pao bhaji mainly
for females