Quick service restaurant (QSR)
What is a QSR?
A fast food restaurant, also
known as a quick service restaurant (QSR) within the industry, is a specific
type of restaurant that serves fast food cuisine and has minimal table
serviceThe food served in fast food restaurants is offered from a limited menu,
cooked in bulk in advance and kept hot, finished and packaged to order, though
seating may be provided.
Concept
of fast food
¡ Economical food
¡ Products can be quickly cooked &
held for a long time without deteriorating.
¡ Demand for both take away &
dine-in is high.
¡ Precise portion control.
Steps to
Open a Quick Service Restaurant
v
Choosing the Location
v
Staff Needed
v
Menu compilation and Menu engineering
v
Formation of SOP for buying raw materials
v
Operational viability
v
Buying of Kitchen Equipment
v
Purchasing of staff Uniform
v
Marketing
v
POS and Billing Software Needed
v
Counter and Branding the Face of the QSR
v
Other Things Needed to Open a QSR
v
Licenses Required
1. 1.Choosing the Location of the Quick
Service Restaurant
v
The
takeaway should ideally be in a densely populated area, keeping the target
audience in mind.
v
Accessibility and visibility of the area are
also important to attract customers.
v
Ground floor shops, located at the front are
preferred for QSRs and Takeaways..
2 . Staff needed for running a Quick Service Restaurant
v
In
a takeaway kitchen, minimum of 5-6 employees is required in the kitchen.
v
Out
of them, two chefs are required who have a knowledge of every department of the
kitchen.
v
Prime
staff requirement include – Manager – Service Counter & Kitchen , Server or
Till operator , Production caller or Barker , Cooks of different designation ,
Utility Crew , Helpers , Delivery crew.
v
In
today’s tech-time, there are a lot of third-party delivery services with whom you can tie-up for a work
on perorder basis.
3. Menu
Compilation and Menu Engineering
¡ A good menu card is the first
indication that the restaurant is determined to serve it’s customers quality
food.
¡ Menu should be easy to understand.
¡ Beverage menu should be printed
separately
¡ Menu should have a one line
description after every dish.
4. Formation of SOP for buying Raw Materials
¡ Centralized procurement- Purchasing supplies from one
trusted vendor helps in ensuring quality as well as consistency throughout the
outlets.
¡ Proper receiving of supplies- Care
must be taken to ensure that the supplies and the pre-cooked ingredients
received are of good quality. Quality checks should be done at each stage.
¡ Stocking and inventory management- Once the supplies have been
received at the outlet, they must be stored properly to avoid wastage. Use POS
software that has an inbuilt stocking and inventory management feature.
5. Operational Viability
Expected no. of covers – 100
Expected turnover p/day – 3 times
Total expected covers to be sold – 300
Expected Avg.Per Cover – Rs 300/-
Expected Turnover p/day – Rs 90000/-
Total Turnover – Rs 27,00,000 /-
Expected Food cost – 40%
Thus Expected Material cost p/month – 40% of 27,00,000 = Rs 10,80,000/-
¡ Labour Cost – 10% of Total turnover
=Rs 2,70,000/-
¡ Overhead Costs - 20% of turnover = Rs 5,40,000/-
¡ Total expected expenses p/month –
10,80,000+2,70,000+540000=Rs 18,10,000/-
¡ Expected Net Profit p/month =
27,00,000-18,10,000=Rs 8,90,000/-
6.
Kitchen Equipment needed in a QSR
v
Kitchen
equipment is a major expense for the restaurants and same is the case in a quick
service restaurant.
v
A
small working table for 4 sqft can cost somewhere around Rs 6-7k. But, it is
not always necessary to have everything new in the kitchen; most of the kitchen
equipment can be bought old and used.
Important Kitchen equipment to be bought are:
Deep fat fryers
Convection oven
High pressure steamer
Microwave oven
Hot plates
Griddles
Automatic conveyorised grillers
Salamander
Kitchen Equipment needed in a QSR
Purchasing of Staff Uniform
v Staff uniforms are a critical aspect
of a restaurant venture that is often ignored. It is important that all the
staff members look good, hygienic and well dressed.
You
can choose from different types of dresses such as chef coats, smart shirts
and t-shirts, and apron. At the initial stage of operations, it’s
ideal to have a low-cost uniform which will save the additional cost.
8.
Marketing of the Quick Service Restaurant
v
The tried and tested method of marketing and also one of the
cheapest, is the pamphlets.
v
You also need to spend some money on menu designing and logo
designing, which should not cost more than Rs 2000.
9. POS
and Billing Software Needed for the QSR
v
You can use any web-enabled device such as a computer, laptop, tablet or
even your mobile to generate the bills. The cost for this should not exceed
more than 25000.
v
This is the most important and integral part of a successful operation
and management of any restaurant or food outlet. Choose a niche POS that is
customized to suit the requirements of a Quick Service Restaurant
10.
Counter and Branding the Face of the QSR
v
It would be best to procure the raw materials and design your own
counter based on your need with a help of a carpenter. Go for a good
standee and menu board at the front-end to give an overall feel of the
brand. The
counter and front-end will cost you somewhere around Rs 20-25k based on the
design of the counter
11. Other things needed to open a QSR
A
Takeaway and Home Delivery outlet require one landline and at least two mobile
phones. You can get a Cloud Telephony subscription that forwards the call
to another designated number in case the first number is busy. You can
also record the call for training purposes. This should not cost you more than
10k.
12. Licenses required to run a QSR
¡ Food
Health trade license
¡ License
for eating house
¡ Fire
security certificate
¡ Liquor/Bar
license
¡ License
for playing music & videos
¡ Insurance
required
¡ Shop
& establishment Act
¡ Signage
license
¡ Environmental
clearance
Famous quick service restaurants
Top Trends for 2018
The demand for takeaway and home delivery services has
swelled over the years across all
formats and cities, driven by factors like increasing time poverty, long travel times, increase in the
number of working women and a
consequently greater dependence on prepared food, a younger
population, higher disposable incomes,
increasing all-round efficiency of the delivery
business in India in terms of the order taking process, the packaging,
the delivery time, coverage, and value
offers, and the growth of online channels.
Additionally, the ease of communication has spurred
demand for takeaway and delivery
channels, and has in turn encouraged operators to trigger formats that are purely focused on maximizing revenues
earned through this channel, e.g.
Domino’s Pizza, Pizza Hut Delivery, etc. Food service operators are also investing substantially in delivery
infrastructure to facilitate higher efficiencies and reduce transaction costs.
For example, McDonald’s, which only launched its home
delivery service (McDelivery) in India
in 2004, also invested USD 0.55 million in 2007 to strengthen this delivery channel and widen
its reach across the Indian market.
Thus, the home delivery segment is evolving, with growth estimated in
the range of 30-40% over the next five
years. Food service operators are trying their
hand at the home delivery format as an added revenue stream which,
on average, adds 10-20%. The potential
of the delivery format has also gained
traction with the evident success of prominent pizza chains in India
which have derived 40-65% of their
revenues from this format.
With the growth in computer literacy and access to smartphones
and the Internet, the home delivery
business is all set to grow. Domino’s Pizza is
leading this change from the front; of its total reported revenue of INR
385 crore in third-quarter 2013, about
50% came from the delivery business. Again,
14% of the total delivery sales (~INR 27 crore) were made through
online channels, through both mobile
apps and online ordering. Although the mobile
app business, started in 2012, only contributes about 10% of the online
business
Impact
of social media on QSR
ACKNOWLEDGEMENT
We are
immensely greatful for the help and guidance shown to us by Mr. Sarkar for the
completion of this project report.
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