ENTREPRENEURSHIP DEVELOPMENT

NEW BUSINESS PLAN PROJECT REPORT

(In Partial Fulfilment of Degree of 4 years B.Com. Hons./Hons.
with Research of University of Calcutta)

EAT & READ RESTO

ADDRESS:- 189/a, M. G. Road, Kolkata-9, West Bengal
WEBSITE:- www.eat&readresto.in
EMAIL:- eat&[email protected]
CONTACT:- +91 98045 62558 / 033-2581 2687

 NAME:- ARGHA TALUKDAR

 UNIVERSITY ROLL NO.:- 231145-21-0025
 REGISTRATION NO.:- 145-1111-0072-23
 COLLEGE ROLL NO.:- 344
 COLLEGE NAME:- GOENKA COLLEGE OF
COMMERCE AND BUSINESS ADMINISTRATION

FEBRUARY, 2024
 EAT & READ RESTO
EXECUTIVE SUMMARY

EAT & READ RESTO is an innovative dining concept

that seamlessly blends gastronomy with literary culture,
offering a unique space where patrons can indulge in
culinary delights while immersing themselves in the
world of books. Our mission is to create a welcoming
environment that fosters meaningful connections,
intellectual stimulation, and culinary satisfaction.

CONECPT:-
EAT & READ RESTO offers a multifaceted experience, combining a curated culinary
menu with an extensive selection of books across various genres. Patrons can enjoy
delicious meals prepared with locally sourced ingredients while browsing through our
collection of literature. Our establishment stands out for its unique ambiance, where
patrons can savour great food, engage in lively discussions, or simply unwind with a
captivating book.
Our target demographic includes avid readers, social groups, students, professionals,
and book clubs looking for a distinctive venue to socialize, relax, and enjoy quality food
and literature. Additionally, we aim to attract tourists, families, and individuals seeking
a cozy and intellectually stimulating dining experience.

STRATEGY:-
To reach our target audience, we will implement a
comprehensive marketing strategy that leverages
social media channels, community partnerships,
targeted advertising, and events. Engaging content,
such as book recommendations, author events, and
literary-themed promotions, will be used to cultivate
a loyal customer base and drive foot traffic.

CONCLUSION:-
EAT & READ RESTO is poised to redefine the dining landscape by offering a unique
fusion of culinary excellence and literary culture. With a compelling concept, strategic
marketing initiatives, and a dedicated team, we are confident in our ability to establish
EAT & READ RESTO as a beloved destination for food, books, and socializing.

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 TABLE OF CONTENT

SERIAL NO. CONTENTS PAGE NO.

1. Background of The New Business With 3-7

SWOT Analysis

2. Description of The Product 8-9

3. Feasibility Study:- 10 – 11
 Product Feasibility 10
 Technical Feasibility 10
 Legal Feasibility 10
 Resource Feasibility 11
 Marketing Feasibility 11
 Financial Feasibility 11

4. Organizational Structure 12

5. Market Description 13

6. Competition Analysis 14 - 15

7. Procurement Plans 15 - 16

8. Projected Financial Plan:- 17 – 19

 Estimation of Required
Capital 17
 Probable Source of Capital 17
 Projected Application of
Funds 18
 Projected Income Statement 18
 Projected Growth of Revenue 19

9. Contingency Plans 20

10. Conclusion 21

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BACKGROUND OF THE NEW BUSINESS IDEA

In recent years, there has been a noticeable shift in consumer preferences

towards experiential dining and unique leisure activities. Responding to this
trend, EAT & READ RESTO is conceptualized as a fusion of culinary excellence
and literary culture, offering patrons a one-of-a-kind dining experience
immersed in the world of books.

As EAT & READ RESTO embarks on its

journey, our vision is to become a hub for
cultural enrichment, culinary exploration,
and social engagement. We aim to
cultivate a loyal customer base, establish
strategic partnerships with local authors and publishers, and expand our
presence through community events and collaborations. Ultimately, we aspire
to create a destination where food, books, and fellowship converge, inspiring
creativity, fostering connections, and enriching lives.

SWOT ANALYSIS:-

1. STRENGTH:-

i. UNIQUE CONCEPT:- Combining a restaurant with a book

facility creates a distinct and innovative concept that sets the
business apart from traditional dining establishments. This

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 uniqueness can attract customers looking for novel and
memorable experiences.
ii. ENHANCED CUSTOMER EXPERIENCE:- Providing access
to books allows customers to engage in leisurely activities beyond
dining, enhancing their overall experience and encouraging
longer stays. This can foster a sense of relaxation and enjoyment,
leading to higher customer satisfaction and loyalty.
iii. COMPETITIVE ADVANTAGE:- The combination of dining
and book facilities creates a unique selling proposition that
differentiates the restaurant from competitors in the market. This
can help the business stand out and attract attention from both
local residents and tourists seeking distinctive dining experiences.
iv. INTELLECTUAL ATMOSPHERE:- Offering a selection of
books creates an intellectual atmosphere that appeals to patrons
seeking more than just a meal. This ambiance can attract
customers looking for a space conducive to conversation,
contemplation, and cultural enrichment, enhancing the
restaurant's appeal and reputation.
v. ADDITIONAL REVENUE STREAMS:- In addition to food
and beverage sales, a restaurant with a book facility can generate
revenue through book sales, book-related events, venue rentals
for private gatherings, and merchandise sales. These additional
revenue streams contribute to the financial sustainability and
success of the business.

2. WEAKNESSES:-

i. LIMITED TARGET AUDIENCE:- The concept of combining

a restaurant with a book facility may appeal primarily to a niche
market of book enthusiasts and intellectuals. This limited target
audience could potentially restrict the restaurant's customer base
and hinder revenue growth.
ii. OPERATIONAL COMPLEXITY:- Managing both a restaurant
and a book facility simultaneously can be operationally complex,
requiring expertise in both hospitality and retail management.
Balancing inventory, staffing, and customer service across two

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 distinct areas of the business may pose challenges and increase
operational costs.
iii. HIGHER OVERHEADS:- Maintaining a book facility involves
additional overhead costs, such as purchasing and restocking
inventory, maintaining book collections, and providing amenities
like seating and lighting. These added expenses could strain the
restaurant's budget and affect profitability, particularly in the
early stages of operation.
iv. POTENTIAL FOR DAMAGE OR THEFT:- Books are
susceptible to damage, theft, or misplacement, especially in a
busy restaurant environment. Ensuring the security and upkeep of
the book collection requires vigilant monitoring and potentially
additional investments in security measures, adding to
operational challenges and costs.
v. LIMITED REVENUE POTENTIAL:- While offering books as
an additional amenity can enhance the customer experience, it
may not necessarily translate into significant revenue generation.
Book sales, venue rentals for book-related events, and
merchandise sales may contribute only marginally to the overall
revenue compared to food and beverage sales.

3. OPPORTUNITIES:-

i. UNIQUE MARKET POSITIONING:- The combination of

dining and book browsing facilities creates a unique market
positioning that can help the restaurant stand out from
competitors. This distinctiveness can attract customers seeking
novel and engaging dining experiences.
ii. TARGETING NICHE MARKETS:- The restaurant's ability to
cater to book enthusiasts, intellectuals, and individuals seeking
intellectual stimulation presents opportunities to target niche
markets that may be underserved in the area. By understanding

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 and catering to the specific preferences of these demographics,
the restaurant can build a loyal customer base.
iii. PARTNERSHIPS AND COLLABORATIONS:- Establishing
partnerships with local authors, publishers, bookstores, and
literary organizations can create opportunities for cross-
promotion and collaboration. Co-hosting events, featuring local
authors' works, or offering exclusive book releases can generate
buzz, attract new customers, and strengthen ties within the
community.
iv. EDUCATIONAL PROGRAMS:- The restaurant can leverage
its book facility to offer educational programs, such as writing
workshops, book clubs, or literary seminars. These programs can
attract individuals interested in personal or professional
development, providing additional revenue streams and
enhancing the restaurant's reputation as a cultural hub.
v. SEASONAL AND THEMED OFFERINGS:- The restaurant
can capitalize on seasonal or themed promotions related to
literary holidays, genres, or author milestones. By curating
special menus, events, or décor tied to specific themes, the
restaurant can create buzz, attract new customers, and encourage
repeat visits from existing patrons.

4. THREATS:-

i. COMPETITIVE PRESSURE:- The restaurant industry is

highly competitive, and new entrants face the risk of competition
from existing dining establishments, bookstores, cafes, and other
hybrid concepts. Established competitors may have strong brand
recognition, loyal customer bases, and resources to invest in
marketing and promotions, posing a threat to the new restaurant
startup.

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 ii. CHANGING CONSUMER PREFERENCES:- Shifts in
consumer preferences, lifestyle trends, or cultural norms may
impact the demand for dining experiences and book-related
activities. Preferences for digital entertainment, online shopping,
or home-cooked meals could reduce the appeal of visiting a
restaurant with a book facility, posing a threat to the startup's
viability.
iii. OPERATIONAL CHALLENGES:-Managing the complexities
of running both a restaurant and a book facility simultaneously
can present operational challenges, such as inventory
management, staffing, and maintaining a cohesive atmosphere.
Inadequate planning, resource allocation, or logistical issues
could lead to inefficiencies, customer dissatisfaction, and
negative reviews, posing a threat to the restaurant's reputation and
profitability.
iv. SUPPLY CHAIN DISRUPTIONS:- Dependence on suppliers
for food ingredients, beverages, and book inventory exposes the
restaurant startup to risks of supply chain disruptions, such as
shortages, price fluctuations, or quality issues. Unforeseen events,
such as natural disasters, transportation disruptions, or global
crises, could impact the availability and cost of essential supplies,
affecting the restaurant's ability to operate effectively.
v. INTELLECTUAL PROPERTY ISSUES:- Selling books and
hosting book-related events may expose the restaurant startup to
potential intellectual property issues, such as copyright
infringement or plagiarism allegations. Failure to obtain proper
permissions, licenses, or rights for book-related activities could
result in legal disputes, reputational damage, and financial
liabilities, posing a threat to the business's integrity and viability.

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 DESCRIPTION

The envisioned restaurant, tentatively named "Page & Plate," is an innovative

dining destination that seamlessly integrates culinary excellence with literary
culture. The concept revolves around providing patrons with a multifaceted
experience, where they can indulge in delicious cuisine while immersing
themselves in a curated selection of books.

AMBIANCE:-
Upon entering Page & Plate, guests are greeted by a warm and inviting
ambiance, characterized by cozy seating areas, ambient lighting, and shelves
adorned with a diverse array of books. The space is designed to evoke a sense
of comfort and relaxation,
encouraging patrons to linger,
socialize, and explore the literary
offerings.

CULINARY OFFERINGS:-
Page & Plate offers a meticulously
crafted menu that reflects a
commitment to quality, flavour, and innovation. Drawing inspiration from
global cuisines, the menu features an eclectic mix of dishes, each thoughtfully
prepared using locally sourced ingredients. From savoury small plates to
indulgent main courses and delectable desserts, every culinary creation at
Page & Plate is designed to delight the senses and tantalize the taste buds.

BOOK FACILITY:-
Adjacent to the dining area is a
dedicated book facility, housing
a carefully curated collection of
books spanning various genres,
including fiction, non-fiction,
poetry, and more. Guests are
invited to peruse the shelves at
their leisure, selecting a book to
enjoy during their visit or to purchase and take home as a memento of their

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experience. Comfortable reading nooks and cozy seating areas provide the
perfect setting for guests to immerse themselves in their chosen literary
escape.

EVENTS AND ENGAGEMENTS:-

Page & Plate hosts a variety of book-related events and engagements to enrich
the guest experience and foster a sense of community. These may include
author readings, book signings, literary discussions, and book club meetings,
providing opportunities for patrons to connect, share insights, and engage in
meaningful dialogue.

TECHNOLOGY INTEGRATION:-
In addition to physical books, Page & Plate embraces technology to enhance
the reading experience. Guests have the option to access digital reading
materials through e-readers or tablets provided by the restaurant, offering a
modern twist on the traditional book browsing experience.

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 FEASIBILITY STUDY REPORT

 PRODUCT FEASIBILITY:-
Product feasibility for a restaurant startup involves assessing the viability
of the restaurant's offerings, concept, and market positioning. Determine if
there is a market demand for your restaurant concept. Conduct market
research to understand consumer preferences, dining trends, and
competition in your target location. Identify the target demographic based
on factors such as age, income, lifestyle, and dining preferences. Develop
a menu that aligns with your restaurant concept and target audience
preferences. Consider factors such as cuisine type, pricing, portion sizes,
dietary restrictions, and ingredient availability.

 TECHNICAL FEASIBILITY:-
Assessing the technical feasibility of a restaurant business involves
evaluating whether the proposed operations, infrastructure, and technology
are capable of supporting the business model effectively. Evaluate the
kitchen space, equipment needs, and layout to
ensure they can accommodate the planned menu
offerings and production volumes. Implement an
inventory management system to track ingredient
quantities, monitor stock levels, and streamline
procurement processes. Develop and implement
food safety and hygiene protocols to ensure
compliance with regulatory requirements and protect
customers from foodborne illnesses. Leverage technology to enhance
various aspects of restaurant operations, such as online ordering and
delivery platforms, mobile payment solutions, customer loyalty programs,
and marketing automation tools.

 LEGAL FEASIBILITY:-
Assessing the legal feasibility of a restaurant involves ensuring compliance
with various laws, regulations, and industry standards. Choose an
appropriate legal structure for the restaurant, such as a sole proprietorship,

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 partnership, corporation, or limited liability company (LLC). Obtain the
necessary business licenses, permits, and
registrations required to operate established
by local health departments, state agencies,
and federal authorities. Implement proper
food handling, storage, preparation, and
sanitation practices to prevent foodborne
illnesses and ensure compliance with health
and safety requirements.

 RESOURCE FEASIBILITY:-
Establishing a restaurant business with a book facility necessitates a
comprehensive assessment of resource feasibility. This includes ensuring
sufficient financial resources to cover startup costs, lease expenses for an
appropriate location that accommodates both dining and book browsing
areas, as well as investments in kitchen equipment, furniture, and book
inventory. Additionally, securing skilled human resources, such as chefs,
servers, and knowledgeable staff to manage the book facility, is crucial for
delivering a seamless dining and reading experience.

 MARKETING FEASIBILITY:-
The marketing feasibility of our concept lies in our ability to effectively
position ourselves as a unique and captivating dining destination that
appeals to both culinary enthusiasts and book lovers alike. By leveraging
our fusion of gastronomy and literary culture, we have the opportunity to
differentiate ourselves in the market and attract a diverse audience of
patrons seeking a multifaceted dining experience.

 FINANCIAL FEASIBILITY:-
The financial feasibility of establishing a restaurant business with a book
facility hinges on careful budgeting, revenue projections, and cost
management. Initial investments will be
allocated towards securing a suitable
location, renovating the space to
accommodate both dining and reading areas,
purchasing kitchen equipment, furnishing
the restaurant with comfortable seating and
shelving for books, and investing in
technology such as POS systems and inventory management software.
Ongoing expenses will include staffing costs, inventory procurement,
utilities, marketing efforts, and lease or mortgage payments.

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 ORGANIZATIONAL STRUCTURE

As the owner of our innovative restaurant startup “EAT & READ

RESTO” with a book facility, our organizational structure prioritizes
seamless integration between our culinary offerings and the enriching
literary experience we provide.
At the helm, I oversee strategic decision-making and ensure the
cohesive functioning of our
operations. Working closely
with our general manager,
who orchestrates day-to-day
affairs, our restaurant manager
adeptly manages front-of-
house operations, fostering a
welcoming atmosphere for
diners while overseeing the
incorporation of book-related
services into the dining experience.
Our dedicated bookstore manager curates our diverse book
collection, manages sales, and orchestrates engaging literary events,
enriching our patrons' visits with literary exploration.
Supported by a skilled culinary team led by our head chef, our front-
of-house and kitchen staff ensure impeccable service and culinary
excellence, complemented by our commitment to fostering a culture where
food and literature intertwine seamlessly.
Together, our collaborative
organizational structure underpins our
vision of offering a unique, multifaceted
experience that celebrates both culinary
delights and the joys of reading.

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 MARKET DESCRIPTION

I am excited to provide a unique and enriching dining experience that

combines culinary delights with the pleasures of literature. Our
establishment, EAT & READ RESTO, is more than just a place to enjoy a
meal; it's a vibrant cultural hub where food, books, and community
converge.

 TARGET MARKET:-
At EAT & READ RESTO, we cater to a diverse clientele who share a
passion for both gastronomy and literature. Our target market includes
book enthusiasts, intellectuals,
food lovers, students,
professionals, and families
seeking a welcoming environment
to dine, relax, and engage in
meaningful conversations.

 DEMOGRAPHIC PROFILE:-
Our target demographic spans across various age groups and socio-
economic backgrounds, reflecting the universal appeal of good food and
great books. From avid readers in search of literary gems to culinary
enthusiasts eager to explore new flavours, our restaurant appeals to a broad
spectrum of individuals united by a love for culture and creativity.

 MARKET OPPORTUNITY:-
The market opportunity for EAT & READ RESTO lies in capturing a niche
segment of consumers who seek immersive dining experiences that go
beyond the ordinary. By tapping
into the growing demand for
experiential leisure activities and
cultural fests.

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 COMPETITION ANALYSIS

Conducting a comprehensive competition analysis is crucial for

understanding the competitive landscape, identifying strengths and
weaknesses of competitors, and developing strategies to differentiate and
position your restaurant effectively. Here's how you can approach
competition analysis:

 IDENTIFY DIRECT COMPETITORS:-

Begin by identifying direct competitors in the market – other restaurants
or dining establishments that offer a similar combination of dining and
book browsing facilities. Look for establishments that cater to similar
target demographics and offer comparable cuisine styles or dining
experiences.

 EVALUATE CUSTOMER EXPERIENCE:-

Assess the overall customer experience offered by competitors, from the
moment customers enter the establishment to their dining and reading
experiences. Consider factors such as ambiance, cleanliness, customer
service, wait times,
reservation systems, and
ease of book browsing.

 REVIEW ONLINE
PRESENCE:-
Explore competitors'
online presence,
including their websites,
social media profiles, review platforms (such as Yelp or TripAdvisor), and
customer feedback. Pay attention to customer reviews, ratings, and
comments to gauge satisfaction levels and identify areas for improvement.

 ANALYZE MARKET POSITIONING:-

Evaluate how competitors position themselves in the market and
differentiate their offerings. Identify their unique selling propositions
(USPs), target demographics, branding strategies, and marketing tactics.

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 Consider how your restaurant can differentiate itself and carve out a
distinct niche in the market.

 IDENTIFY OPPORTUNITIES AND THREATS:-

Consider external factors that may impact competitors' performance and
market dynamics. Evaluate opportunities for growth, expansion, or
diversification, as well as potential threats such as new competitors
entering the market, changing consumer trends, economic downturns, or
regulatory changes.

PROCUREMENT PLANS

Procurement is a critical aspect of launching a restaurant startup with a

book facility. The procurement plans should be meticulous and strategic to
ensure the smooth functioning of the establishment. Here's a
comprehensive guide outlining the procurement plans from your
perspective:-

 MENU PLANNING AND INGREDIENT SOURCING:-

i. Collaborate with chefs or culinary experts to design a menu that

aligns with your concept and target audience.
ii. Identify reliable suppliers for fresh produce, meat, seafood, and
other ingredients. Prioritize suppliers who offer quality products at
competitive prices.

 KITCHEN EQUIPMENT:-

i. Invest in high-quality kitchen

equipment such as ovens, grills,
refrigerators, and cooking utensils.

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 Ensure that the equipment meets safety standards and is suitable
for the volume of your operations.
ii. Consider both new and refurbished options to optimize your budget
without compromising on quality.

 FURNITURE AND FIXTURES:-

i. Select furniture and fixtures that complement the ambiance and

theme of your restaurant. This includes tables, chairs, lighting
fixtures, and decorative elements.
ii. Explore different suppliers and designs to find the best
combination of aesthetics, durability, and cost-effectiveness.

 BOOK FACILITY SETUP:-

i. Acquire a diverse collection of books that cater to various interests

and preferences of your target customers. Consider partnering with
local bookstores or libraries for sourcing.
ii. Design a comfortable and inviting reading area with cozy seating,
adequate lighting, and shelving
for book displays.
iii. Install amenities such as Wi-Fi,
power outlets, and possibly a
small café or refreshment area
within the book facility to
enhance the overall experience.

 STAFF TRAINING AND DEVELOPMENT:-

i. Allocate resources for staff training programs to ensure that

employees are proficient in food preparation, customer service, and
book-related inquiries.
ii. Foster a culture of continuous learning and development to
empower your team and enhance productivity.

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 PROJECTED FINANCIAL PLANS

o ESIMATION OF REQUIRED CAPITAL:-

Welcome to the financial presentation for our restaurant EAT & READ
RESTO. This presentation aims to provide an overview of the estimated
capital required to establish and launch our restaurant venture, combining
culinary delights with a cozy reading environment.

(₹)
Building (Rent) 70,000
Equipment and Furnishings 6,50,000
Licenses and Permit 45,000
Inventory and Supplies 50,000
Staffing (20 staffs) 2,00,000
New Books 40,000
Marketing and Advertising 20,000
Operational Expenses (for the first 6-12 months) 35,000
Total Estimated Capital Required 11,10,000

o PROBABLE SOURCES OF CAPITAL:-

a. Personal Savings and Investments
b. Friends and Family Financing
c. Bank Loans and Lines of Credit
d. Small Business Administration Loans
e. Angel Investors
f. Venture Capitalist
g. Crowdfunding
h. Equipment Financing
i. Grants and Government Programs
j. Partnerships and Joint Ventures

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 o PROJECTED APPLICATION OF FUNDS:-
BUILDING
REQUIRED CAPITAL
EQUIPMENT AND
FURNISHING
2%
4% 3%6%
18% LICENCE AND
PERMIT
4%
4% 59% INVENTORY AND
SUPPLIES
STAFFING

NEW BOOKS

MARKETING AND
ADVERTISING

o PROJECTED INCOME STATEMENT:-

YEAR 1 YEAR 2 YEAR 3
DESCRIPTION
(₹) (₹) (₹)
1. REVENUE:-

FOOD SALES 8,00,000 11,00,000 14,00,000

BEVERAGE SALES 2,00,000 3,00,000 6,00,000

BOOK SALES 3,50,000 4,00,000 6,00,000
TOTAL REVENUE 13,50,000 18,00,000 26,00,000
2. COST OF GOODS
SOLD:-
FOOD COSTS 6,50,000 7,70,000 8,40,000

BEVERAGE COSTS 50,000 90,000 4,90,000

BOOK COSTS 70,000 1,00,000 1,80,000

TOTAL COST OF
7,70,000 9,60,000 15,10,000
GOODS SOLD
GROSS PROFIT 5,80,000 8,40,000 10,90,000

3. ELECTRICITY 10,000 14,250 17,553

4. ADVERTISING 5,000 6,000 8,200

5. SALARY 2,00,000 3,50,000 5,00,000

6. OTHER
30,000 33,000 42,598
EXPENSES
NET PROFIT 3,35,000 4,36,750 5,21,669

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o PROJECTED GROWTH OF REVENUE:-
A. REVENUE GROWTH RATE OF YEAR 1 TO YEAR 2
(YEAR 2 REVENUE − YEAR 1 REVENUE)
= × 100
YEAR 1 REVENUE
(18,00,000 − 13,50,000)
= × 100
13,50,000
= 33.33%

B. REVENUE GROWTH RATE OF YEAR 2 TO YEAR 3

(YEAR 3 REVENUE − YEAR 2 REVENUE)
= × 100
YEAR 2 REVENUE
(26,00,000 − 18,00,000)
= × 100
18,00,000
= 44.44%

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 CONTINGENCY PLANS

Contingency planning is crucial for any business, especially for a

restaurant startup with a book facility, as unforeseen challenges can arise
and impact operations. Here are some contingency plans to consider:

a. FINANCIAL CONTINGENCY PLAN:-

Maintain a cash reserve to cover unexpected expenses or revenue
shortfalls, ensuring the business
can continue operating during
difficult times.

b. SUPPLY CHAIN
CONTINGENCY PLAN:-
Diversify suppliers to reduce
dependency on a single source and
mitigate the risk of supply chain
disruptions.

c. STAFFING CONTINGENCY PLAN:-

Cross-train employees to perform multiple roles within the restaurant,
enabling flexibility in staffing during fluctuations in workload or
unexpected absences.

d. HEALTH AND SAFETY CONTINGENCY PLAN:-

Regularly review and update emergency procedures, including evacuation
plans and first aid protocols, to ensure readiness in case of emergencies.

e. MARKETING AND CUSTOMER CONTINGENCY PLAN:-

Maintain an active presence on multiple marketing channels, including
social media, email newsletters, and local advertising, to reach customers
and drive sales even during challenging times.

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 CONCLUSION

As the owner of EAT & READ RESTO, reflecting on the project

brings a sense of accomplishment and anticipation for the journey ahead.
The venture represents not just a business endeavour but a passion project
born from a deep appreciation for culinary arts and literature. Here's a
conclusion from me-
In embarking on the journey of launching EAT & READ RESTO,
I have found myself immersed in a world where culinary delights
intertwine seamlessly with the magic of literature. This project has been a
labour of love, fuelled by a vision to create a haven where patrons can
indulge in delicious cuisine while immersing themselves in the captivating
world of books.
Throughout the planning and execution phases, I have been
inspired by the endless possibilities that this unique concept offers. From
designing the menu to curating a diverse collection of books, every
decision has been guided by a commitment to creating a welcoming and
enriching experience for our guests.

Argha Talukdar
Owner, EAT & READ RESTO

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