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Restaurant Technical Analysis in India
Restaurant Technical Analysis in India
Restaurant Technical Analysis in India
Good location at the top of your to- do list. If you're preparing to open a food or retail business with a
storefront, putting your business in the proper location might be the single most important thing you
do at start-up. Of course you need a winning product, too, but how will anyone know about that
product unless you get them through the door?
"In the brick-and-mortar retail world, it's said that the three most important decisions [you'll
make] are location, location and location," affirms Irene Dickey, a lecturer in management and
marketing at the University of Dayton's School of Business in Dayton, Ohio. "Careful determination of
new sites is critical for most retail and consumer service businesses."
There are few questions should in mind when we choose the location for restaurant
1. Is the facility located in an area zoned for your type of business?
2. Is the facility large enough for your restaurant? Does it offer room for all the retail, office,
storage or workroom space you need?
3. Does it meet your layout requirements?
4. Does the building need any repairs?
5. Do the existing utilities-lighting, heating and cooling-meet your needs or will you have to do
any rewiring or plumbing work? Is ventilation adequate?
6. Are the lease terms and rent favourable?
7. Can you find a number of qualified employees in the area in which the facility is located?
8. Is parking space available and adequate?
9. Is the area served by public transportation?
10. Can suppliers make deliveries conveniently at this location?
11. If your business expands in the future, will the facility be able to accommodate this growth?
All these questions of answers are suitable location in Ahmedabad so many places like Satellite,
navarangpura, Naranpura, prahaladnagar, CG road, S G Highway , Bodakdev,Ashram road, Bopal, sola
, ghatlodia , sarkhej, thaltej, paldi.
Out of these so many areas in ahmedabad we choose S G highway because it is the fastest growing
are in ahmedabad right now and it will be developed up to next 5 years. S g highway area is included
with Corporate offices, Big malls, Big showroom with national and international brands.
Near to the S G highway residential area like Satellite, Ramdev nagar, bopal, vastrapur, prahlad nagar,
bopal and thaltej so it is convenient for customers.
Which building we select it is availa ble for on rent 2 lacs/- rs per month and also made a contract of lease for
10years.
Our location site is look like in satellite image it is near to the infiniumToyota and Vodafone house
List of Equipments
Start a new restaurant requirement too many types of equipment for kitchen, dining hall,
administrationdesk, washingequipments. Complete list of Equipments are given below for 120 seats.
Receiving
Storage
Food Preparation
Fryer Station
Grill Station
Griddle Station
Baking Oven
Table Top
General Cleaning
Bathrooms
Entrance/Lobby
Waitstation
Beverage Service
Receiving
Storage
Dry storage
2 eachDunnage Racks36 inch
2 each 36 gallon ingredient bin w/slide cover
6 each polycarbonate food box - 18 X 26 X 15 inch
6 each polycarbonate food box - 18 X 26 X 9 inch
6 each polycarbonate food box - 12 X 18 X 9 inch
Cold Storage
2 eachDunnage Racks36 inch
Ice Storage/Transport
1 each 125 lb. ice caddy w/casters
1 each 84 ounce plastic scoops
Food Preparation
2 each aprons
2 each 16 qt. aluminum colander
2 each cutting board 18 X 24 X 1/2 inch (green)
1 each cook's knife
3 each utility knives
1 each twin blade mincing knife
3 each paring knife
4 each 8 qt. s/s bowls
2 each 13 qt. s/s bowls
1 each mixing bowl dolly stand
6 each 24 cup muffin pans
24 each 18 X 26 X 1 inchsheet pans
1 eachsheet pan rack w/casters
1 pair 24 inch oven mitts
1 each 32 gal Brute Container-grey
Film & Foil Wrap
Can liners
Instant Hand Sanitizer
Bake Preparation
3 sets measuring spoons
1 set dry measures - aluminum (.5 qt. ,1 qt., 2 qt., 4 qt.)
1 set liquid measures - aluminum (.5qt. , 1 qt., 2 qt., 4 qt.)
1 each 1 cup measure
1 each 24 ounce aluminum scoop
1 each 84 ounce aluminum scoop
Stock Pots
2 each 40 qt. stock potw/cover
2 each 32 qt. stock potw/cover
3 each 20 qt. stock potw/cover
1 each 40 qt. perforated inner basket
Sauce Pots
2 each 14 qt. sauce potw/cover
2 each 10 qt. sauce potw/cover
Brazing Pans
1 each 18 qt. brazier
Sauce Pans
3 each 8 qt. sauce pans
2 each 5 qt. sauce pans
2 each 3qt. sauce pans
2 each 2 qt. sauce pans
2 each 1 qt. sauce pans
Fry Pans -( Note: Fry pans are available with nonstick coatings and insulated handles.)
2 each 14 inch aluminumFry Pans
1 each dome lid for 14 inch Fry Pans
6 each 12 inch aluminumFry Pans
2 each dome lids for 12 inch Fry Pans
12 each 10 inch aluminumFry Pans
4 each 8 inch aluminumFry Pans
Double Boiler - (Note: Double boiler insets are sold to fit your stock pots.)
1 each large aluminum double boiler (17-20 qts.)
1 each Medium aluminum double boiler (10-15 qts.)
Spoons - (Note: Spoons with insulating handles are available to reduce hot handles.)
Stainless
1 each 15 inch spoon solid
1 each 15 inch spoon perforated
Wood
Ladles
2 each 2 ounce
4 each 4 ounce
2 each 6 ounce
4 each 8 ounce
2 each 12 ounce
1 each 32 ounce flat bottom transfer ladle
Tongs
Strainers
1 each 10 inch china cap medium mesh
1 each 8 inch finemesh
2 each 8 inch double medium mesh
1 each 10 inch double medium mesh
1 each 14 inch reinforced double medium mesh
Fryer Station
Grill Station
Griddle Station
Baking Oven
1 each timer
1 each 20 ounce aluminum scoop
Hot Table
Table Top
Dinnerware
20 dozen dinner plates
20 dozen salad plates
10 dozen platters
9 dozen soup/salad bowls
10 dozen bouillons
20 dozen fruits
8 dozen coffee cups
8 dozen saucers
8 dozen 18 ounce nappie
20 dozen bread & butter
10 dozen 5 ounce ramekins
5 dozen 12 ounce rarebits
Glassware
15 dozen 14 ounce large beverage
20 dozen 10 ounce water
12 dozen 5 ounce juice
6 dozen 4.5 sherbet
Flatware
30 dozen teaspoons
15 dozen dessert/oval bowl spoons
15 dozen ice tea spoons
15 dozen bouillon spoons
30 dozen dinner forks
15 dozen salad forks
20 dozen dinner knives
Tabletop Accessories
Entrance/Lobby
1 each sand urn
1 each menu board
General
Cleaning Supply
Straws
Deli Containers
Take-Out Bags
Wet Naps
Souffl Cups & Lids
Aluminum Pans
Catering Trays
List of Machines
In a restaurant kitchen so many machines required like oven, Refrigerator, Freezers, fryers,
Chimney, hood. Here Given details for machines we will use and also details of suppliers
where we buy from this equipment
Oven
Features:
Stainless steel frame, black toughened glass door and touch control with digital display
Internal cavity structure: Glass turntable + Turntable stents + Shaft
Function: microwave, barbecue, microwave + barbecue, thaw, quick start
Technical Specifications:
Additional Information:
Item Code: WK25-M601
Features - Anti-corrosive
Smooth finishing
Best performance
Suppllier -Rawat Kitchen Equipment
Refrigerator
Capacity-700liter
Features-Anti-corrosive
Smooth finishing
Best performance
Suppliers-
Voltage (V):6V
Capacity:401-500L
Power (W):1w
Model:BD500LFD
size:610x720x2040mm
function: Frozen
Fryers
decreases
Simply press the reset button the next time you use it
Supplier:
Chimney
Features:
Easy to clean
Attractive design
Modern look
Specifications:
Weight: 220 kg
Range: 5x2x2x6rpm
length: 6 feet
air swing
Offers efficient cooling throughout the room for unmatched comfort
Remote Controlled system
White Colour
Voltage operation - 230 Volts
Furniture
30 tables
130 chairs
10 fans
1 Chair
1 Computer
1 Landline telephone
1 mobile
These raw material is provided by different suppliers like most of the raw material
which is discussed above is getting from Reliance fresh and pulses also from reliance
fresh. Non-veg type raw material is provided by Icy Pik Frozen Foods (Shop No 3/4,
Shyam Gokul Complex, Navrangpura, Ahmedabad - 380009, Near Vijay Cross Road)
Bakeries items will be supply by kabhi-B. And different garam masala will supply
by ATS Any Time Shop(Shop Number 7 Sawan Mall, S G Highway, Sola, Ahmedabad 380060, Near Gujarat High Court Behind Kargil Petrol Pump)
Utilities
Utilities mean useful features, or something useful to the home such as
electricity, gas, water, cable and telephone. So this basic facilities get by govt for nominal
charges. our location is on S G highway so it is available from Government itself
Manpower Planning
The first thing you need to do is to list out the functions that your organisation needs to
perform. Then determine the number of people (and their backgrounds) that are necessary
to achieve this aim.
Your first employees may include a manager and a chef whose expertise could be utilised
in the further planning and hiring of your work force.
Restaurant Manager
(MBA in Hotel Management minimum 3 years experienceN , Number of position -1)
Is responsible for the entire running of the restaurant and bar as per the directives of the
promoters / general manager.
Implements the policies and procedures of the promoters, and makes day-to-day
decisions
Liaises with department heads chef, bar manager, storekeeper, food & beverage
controller, accountant, stewarding head, guest relations manager etc. to achieve
synchronicity
Presents MIS sales report, expense statement, guest feedback, staff issues etc
Chef
Chef is backbone of the restaurant. There are 3 chefs required for handling this our
restaurant
Number of position-3
(bachelor's degree in Hotel management with minimum 2 years experience)
Assistant
There are 2 assistant who helps to chef and also for preparation of food. also help to make
salad.
Number of position-2
(Degree not required only skills are required related to food preparation and making)
Waiters
As a waiter or waitress, your main duties would include: greeting customers as they
arrive and showing them to their table. giving out menus and taking orders for food and
drink. ... making sure tables are clean and tidy.
Number of position-8
(Any graduate fluent in hindi, english and Gujarati )
entertainer
Entertainers perform for audiences in stage, cabaret or comedy shows. Performance
should be like singing, stand-up comedy, playing music, tribute acts, magic, childrens
entertainment, mime.
Number of position-1
(Degree not required only skill based performance is required)
Policies
All HR policies need to be defined from the onset, preferably in a manual, though they
would require modification from time to time. Their scope broadly covers
Recruitment procedures
Candidate assessment
Induction program
Grades, Pay-scale, Bonus
Leave benefits
Other benefits including medicals, travel allowance, meals on duty, insurance etc.
Handling of Accidents and Grievances
Misconduct, Warning and Termination procedures.
Swot analysis
SWOT analysis (alternatively SWOT matrix) is an acronym for strengths, weaknesses,
opportunities, and threatsand is a structured planning method that evaluates those
four elements of a project or business venture. A SWOT analysis can be carried out for
a company, product, place, industry, or person. It involves specifying the objective of the
business venture or project and identifying the internal and external factors that are
favourable and unfavourable to achieve that objective
Strengths
Our restaurant has unique theme which is totally different from any other restaurant in
Ahmedabad and it has Good location.
Price of our product is competitively less than any other premium class restaurant
Location and Construction of Restaurant is on attractive location
Experienced staff
Suppliers for raw materials are have good brand image and neared to the our
restaurant location
Competition less due to development of area
Weakness
restaurant is new established in the market.
limited funds.
product which is offered already available on the market.
Opportunity
office complex is opening nearby the restaurant like Vodafone house and infinium
toyota.
S G highway is full of with show rooms of international and national brands and
numbers of Corporate houses so Numbers of customers nearer to the our restaurants
S G highway is now on development phase
The building next door has become available so expansion may be an option.
Threats
operating costs are set to increase soon.
Business lease is up for renewal and a rent increase will happen.
Entrance of Competitor
Plant layout
This is the basic plant layout of our restaurant for 20 table. live kitchen is in the centre of
restaurant which is shown by red colour in the diagram. Three corner in the diagram are
gardens. We decided that in the every corner include 2 tables and 6 tables each side
so 24 tables are arrange on the sides.