PPT is made by me it was a group presentation this ppt describes Business on BARBEQUE How to start a new business What all thngs wil be needed to start a business

1. Sr no NAME ROLL NO
1 AAKASH NARSINGHANI 113
2 SAGAR KESWANI 112
3 NIKITA MOTWANI 119
4 KAVISH TEJANI 147
5 MONISH MANGHWANI 142
6 GIRNESH MAKHIJA 101
7 PRIYANKA CHIJWANI 121
8 MASUMA SHAIKH 91
9 RUCHIKA AGARWAAL 114
10 RUTA VICHARE 97

3.  Barbecue (also known a barbeque or BBQ) is a cooking method and
apparatus.
 While there is a vast degree of variation and overlap in terminology and
method surrounding this form of cooking, the generally accepted
difference between barbecue and grilling is in the cooking time and type
of heat used: grilling is generally done "hot and fast" over direct heat
from low-smoke fuels (with the flame contacting the meat itself), while
barbecuing is usually done "low and slow" over indirect heat from high-
smoke fuels (with the flame not contacting the meat directly).
 The term as a noun can refer to the meat or to the cooking apparatus
itself (the "barbecue grill" or simply "barbecue").
 The term 'barbecued' is used as an adjective and refers to foods cooked
by this method. The term is also used as a verb for the act of cooking
food in this manner.
 Barbecuing is usually done in an outdoor environment by smoking the
meat over wood or charcoal. Restaurant barbecue may be cooked in
large brick or metal oven

5. Techniques
 Barbecuing encompasses four or five distinct types of cooking techniques.
 The original technique is cooking using smoke at lower temperatures (usually around 240–
280 °F or 115–145 °C) and significantly longer cooking times (several hours), known as
smoking.
 Another technique is baking, utilizing a masonry oven or any other type of baking oven,
which uses convection to cook meats and starches with moderate temperatures for an
average cooking time (about an hour plus a few extra minutes).
 Yet another technique is braising, which combines direct dry heat charbroiling on a ribbed
surface with a broth-filled pot for moist heat, cooking at various speeds throughout the
duration (starting fast, slowing down, then speeding up again, lasting for a few hours).
 By contrast, grilling is done over direct dry heat, usually over a hot fire (i.e., over 500 °F (260
°C)) for a short time (minutes). .
 Grilling may be done over wood, charcoal, gas (natural gas or propane), or electricity.The time
difference between barbecuing and grilling is due to the temperature difference: at the low
temperatures used for barbecuing, it takes many hours for the meat to reach the desired
internal temperature.

6. Smoking

8. CHOOSE A PERFECT LOCATION:  Before you create a business plan, write a menu
or dash off to the bank to apply for a loan, you
must first decide where exactly your restaurant is
going to be located.
 A restaurant's location is as crucial to its
success as great food and service. It will
influence many parts of your
restaurant, including the menu.

9. FINANCE AND LOAN
 Financing is one of the most challenging obstacles an entrepreneur has to overcome
when starting a business.
 Most startups require at least a small amount of seed money to get off the ground, and
you may not necessarily have those funds ready to go when you want to launch.
 But a lack of cash shouldn't mean you have to put your entrepreneurial dreams on hold.
 Whether you want to go the traditional route or try something really creative, here are 15
ways to finance your small business.
 In finance, a loan is a debt provided by one entity (organization or individual) to another
entity at an interest rate, and evidenced by a note which specifies, among other things,
the principal amount, interest rate, and date of repayment.
 A loan entails the reallocation of the subject asset(s) for a period of time, between
the lender and the borrower.

10. TARGET CUSTOMERS :-

11. COMPETITORS:-
 Knowing who your competitors are, and what they
are offering, can help you to make your products,
services and marketing stand out.
 It will enable you to set your prices competitively
and help you to respond to rival marketing
campaigns with your own initiatives.
 You can use this knowledge to create marketing
strategies that take advantage of your
competitors' weaknesses, and improve your own
business performance.
 You can also assess any threats posed by both
new entrants to your market and current
competitors. This knowledge will help you to be
realistic about how successful you can be.

12.  Achari kumbh
Mushrooms marinated in Indian pickle and
topped with bell pepper and tomatoes.
 Paneer tikka lazawaab
Paneer cubes marinated in hung curd and
flavoured with garam masala.
 Cajun spice baby potato
Baby potatoes grilled with Cajun spice and
topped with chilli mayonnaise.
 Hare mutter ke tikki
Green peas sautéed with spices and gram flour,
binded with potatoes and served with mint
chutney
Non veg starter
o COASTAL BBQ PRAWNS
o Char-grilled prawns marinated in a delectable mix
of coastal spices and coconut cream.
o Chicken banjaara
o Bonless chicken marinated in mix of red chill
powder
o And coriander
o Chicken malai tikka
o Chunks of bnless chicken marinated in fresh cram
and lime spices
o Chicken poodena kabab
o Chunks of bonless chicken marinated in mint
leaves and spices
Veg Starters

13. Veg Starters
 Kadai paneer
Bhuno fried tomato, capsicum and onion mixed with
coarse kadhai masala and paneer
 Vegetable jalfrazi
Diced vegetables tossed with capsicum and
makhani gravy.
 Louki kofta
Deep fried bottle gourd kofta with malai gravy.
 Dal-e-dum
Whole black urad dal tempered with ginger,
garlic, butter and cream.
• Dal palak
Arahar dal boiled with chopped spinach and
tempered with desi ghee, garlic and whole red
chillies.
 Seharagi biriyani
Non Veg Starters
Murshidabadi chicken biriyani
A layered chicken dum biryani made with potatoes
and flavoured with ancient Mughal spices.
Dum ke ghost
Dum cooked mutton made with brown onions.
Crab mangalorian style
Crab in a Mangalorean chilli paste gravy.

14. Banana Bonkers
Ingredients:
3 bananas
1 cup crushed ice
2 cups lemon sherbet
3 cups fresh grapefruit Juice
Method : Puree banana, combine the
pureed bananas, grapefruit juice, and
lemon sherbet and crushed ice. Stir and
serve.
Italian Cream Soda
Ingredients:
100 ml watermelon flavored syrup
236 ml passion fruit flavored syrup
236 ml carbonated water
30 ml half-and-half cream
Method : Fill in a tall glass with ice and fill 2/3rd of it with
carbonated water. Pour in watermelon and passion fruit
flavoured syrup, then float half-and-half cream on top. Stir
it well when ready to drink.
Deep Blue
Ingredients:
50ml pineapple juice
50ml mango juice
Blue food colouring
Method: Mix and garnish with fruit.

16. Soft Drinks
Coke
Lemon Lime Iced Tea
Ginger Ale
Lemon Lime & Bitters
Lemon Squash
Lemonade
Fanta
Coke Zero
Diet Coke
Peach Mango Iced Tea
Juice
Orange Juice
Apple Juice
Mango Juice
Pineapple
Juice
Indian Favourites
Plain Sweet Lassi
Traditional Indian yoghurt drink.
Mango Lassi
Traditional Indian yoghurt drink with
mango.
Masala Chai
Traditioan Indian tea.
Mineral Water
Mount Franklin Sparkling Water 250ml
Mount Franklin Sparkling Water 750ml
Mount Franklin Still Water 600ml
Mount Franlin Still Water 1500ml

17. Gulab jammun
Deep fried mava dumplings soaked in sugar syrup.
Kesari phirnee
Simmered milk with rice flour and topped with saffron
and pista flakes.
Chocolate brownie
Our Chef’s secret recipe with chocolate and walnuts.
Shahi tukda
Deep fried bread simmered in thick milk and served
with rabbadi.