CAPITAL RESTU

No. Of covers 80
Location Sector 40D Chandigarh 160036

Sitting area for 1 =20sq.ft

for 80=80*20=1600sq.ft
Total area of restaurant is sitting area+storage+public utility+recieving area+pantry+kitchen+waiting lounge+bar
Percentage of area defined for:
Storage 20% 320 i.e 20% of 1600 is 320 sq.ft
Public Utility 10% 160
Recieving Area 5% 80
Pantry 30% 480
Kitchen 40% 640
Waiting lounge 8% 128
Bar 12% 192

KITCHEN AREA (640sq.ft)

Percentage of area defined in kitchen area:
Receiving area 10% 64 i.e.10% of 640 is 64sq.ft
Storage 20% 128
Pre-prepartion 15% 96
Cooking 35% 224
Pickup Area 5% 32
Potwash Area 15% 96

Kitchen area
Potwash Area Receiving area
15% 10%
Pickup Area
5%
Storage
20%
Cooking
35%

Pre-prepartion
15%
 RATIO FOR FURNITUR
Ratio of 2covers, 4covers and 6-8covers table
2:04:04

Total covers= 80 covers

Requirement of tables according to ratio:

2 covers table 8 Tables
4 covers table 8 Tables
6 covers table 4 Tables
8 covers table 1 Tables

Benchmark For Sideboard

1:25 for A la carte menu
1:50 for Fixed menu

LINEN REQUIREMENT
S.No. Type/Shape Capacity No. Of Table Size of table Total capacity Size of table cloth
1 square 2 cover 8 2'6"*2'6" 16 4'5"*4'5"
2 rectangle 4 8 4'*3' 32 6'*5'
3 rectangle 6 4 6'*3' 24 8'*5'
4 round 8 1 5'round 8 7'
total table 21

benchmark

TOTAL COVER 80

BENCHMARK FOR LINEN

Type of table l Benchmark for table linen

Table cloth 1.4 feet/cover
Baize cloth 1.25feet/ cover
Slip cloth 1.0feet/cover
Napkin 1.6feet/cover

TABLEWARE REQUIREMENTS
S.NO Name of tableware No. Required
1 Budvase/flower 32
2 Cruet set 32
3 Candle stand 32
4 Tag/reservation 32
5 Chinease cruet/ash tray 32

GLASSWARE REQUIREMENTS

fermented distilled compound others

beer and wine spirits
whisky rum gin vodka brantequilla

s.no name no.of table no. Of cover max seat turnover possible
1 sherry 21 80 13
2 port 21 80 13
3 brandy ballo 21 80 13
4 cordail 21 80 13
5 liqueur 21 80 13
6 collins 21 80 13
7 hiball 21 80 13
8 pint 21 80 13
9 pilsner 21 80 13
10 beer mug 21 80 13
11 goblet 21 80 13
12 decanter 21 80 13
13 tulip 21 80 13
14 flute 21 80 13
15 red wine 21 80 13
16 white wine 21 80 13
17 champagne s 21 80 13
18 coupette 21 80 13
19 old fashion 21 80 13
20 martini 21 80 13
21 shot glass 21 80 13
22 juice glass 21 80 13
23 rolly polly 21 80 13
24 irish coffee g 21 80 13
25 margarita 21 80 13
 Entree dish
i.e. rice kebabs sizzlers Single portion Double portion
80% of total will be 20% double
flat:round:oval 40:40:20 33:33:16
s.no name of crockery no.of table no. Of cover
1 quater plate 21 80
2 tea saucer 21 80
3 half plate 21 80
4 full plate 21 80
5 scallop dish 21 80
6 oeuf sur la plant 21 80
7 soup plate 21 80
8 asparagus dish 21 80
9 hors-d' oeuvres dish 21 80
11 oeuf en cocotte 21 80
12 avocado dish 21 80
13 salad crescent 21 80
14 soup bowl 21 80
15 egg holder 21 80
16 consomme cup 21 80
17 milk pot 21 80
18 monkey bowl 21 80
19 coffee cup/demi-tasse 21 80
20 butter dish 21 80
21 preserve pot with tray 21 80
22 tea cup 21 80
23 sugar baisin 21 80
21 80
25 tea pot 21 80

A la carte Menu 21tables 80 covers

Main cutlery 6 [fish knife and fish fork] 80 cover 80*6=480
other 2 rest on the basis covers *2 so 80*2=160

1 standard cover for your restuarant bud vase, cruet set, side plate, side knife, water goblet, piece of napki

s.no name no.of table no. Of cover max seat turnover possible
1 AP spoon 21 80 13
2 AP fork 21 80 13
 3 bnb knife 21 80 13
4 dessert spoon 21 80 13
5 tea spoon 21 80 13
6 dessert fork 21 80 13
7 service spoon 21 80 13
8 service fork 21 80 13
9 fish knife 21 80 13
10 fish fork 21 80 13
11 soup spoon 21 80 13
12 butter knife 21 80 13
13 coffee spoon 21 80 13
14 bar spoon 21 80 13
15 tong 21 80 13
ladle 21 80 13

STAFF REQUIREMENT
SILVER SERVICE

Type of service Silver Service

A la carte menu
Restuarant Manager 1
GRE 1
Bar Tender 1
Head Waiter 1
MORNING
Steward 2
Asst. Steward 1
Wine waier 2
Asst. Wine waiter 1
Cashier 1
Captain 3

RESOURCE AND FINANCIAL REQUIREME

RESOURCE REQUIREMENT : HUMAN RESOURCE
FINANCIAL REQUIREMENT : COST OF THE PROJECT
COST OF LAND
COST OF BUILDING
COST OF BUILDING SYSTEM
(Furniture,fixture and equipment(heavy and light)
LINEN AND UNIFORM
ARCHITECT
INTERIOR
FACILITY PLANNING
PROJECT ADMIN
CONTIGENCY
PRE-OPENING EXPENSES
LEGAL AND COST OF FINANCE
N
PITAL RESTURANT shops

open

AREA CALCULATION
open
residence
waiting lounge+bar 3600 sq.ft

AREA OTHER THAN SITTING

AREA

Bar Storage
Waiting lounge 10% 16%
6% Public Utility
8%
Recieving Area
4%
Kitchen
32% Pantry
24%
PANTRY AREA (480sq.ft)
Percentage of area defined in pantry area
Dishwash area 20% 96 i.e.20% of 480 is 96
Silver area 30% 144
Still room 30% 144
Linen room 5% 24
Dispense 15% 72

Pantry area
Dispense Dishwash area
15% 20%
Linen room
5%

Still room Silver area

30% 30%
 IO FOR FURNITURE

3 sideboard

N REQUIREMENT
Total Napkin/serviette Total Baize cloth Total Slip cloth Total
36'*36' 20"*20" 320"*320" 3'6"*3'6" 28'8"*28'8" 3'*3' 24'*24' 1
48'*40' 20"*20" 640"*640 5'*4' 40'*32' 3'*3' 24'*24' 1
32'*20' 20"*20" 480"*480" 7'*4' 28'*16' 3'*3' 24'*24' 2
7'*7' 20"*20" 160"*160" 6'round 6' 5'round 6'*6' 2
length length length length
123' 1600" 102'.6" 78
benchmark 133' benchmark benchmark
1.4 becnchmark 1.25
1.6 1.0 feet per cover

MARK FOR LINEN

mark for table linen

REMENTS
 Bud vase, cruet set, ash tray, candle stand, menu card holder, butterdishes, bread basket,
reservation tags, bill folders, water jugs:
no of tables*1.5
So, 21*1.5=31.5

QUIREMENTS

beer glass 40% of total 192 80*6

spirits 30% 144
wines and liqueurs 20% 96
Glassware 10% others including 48 total 480

turnover possible requirement min stock max stock bechmark END TABLE OR COMENU MATRIX
96 D cover
D cover
N cover
D cover
N cover
E cover
E cover
E cover
E cover
E cover
E cover
E table
N cover
N cover
N cover
E cover
E cover
E cover
N cover
E cover
N cover
N cover puzzle horse
N cover
D cover dog
E cover star
table

CROCKERY REQUIREMENT
 no.of tables 21 21*5 for entree dishes 105 total
84 single 21 double

max seat turnover possible requirement min stock max stock bechmark END TABLE OR CO
13 E cover
13 E cover
13 E cover
13 E cover
13 D cover
13 D cover
13 N cover
13 D cover
13 D cover
13 D cover
13 D cover
13 N cover
13 E cover
13 N cover
13 N cover
13 E table
13 N cover
13 E cover
13 N table
13 N table
13 N cover
13 N table
13 D cover
13 E table

CUTLERY REQUIREMENT

, side knife, water goblet, piece of napkin, fish knife, fish fork

requirement min stock max stock bechmark END TABLE OR COMENU MATRIX
E cover
E cover
 E cover
E cover
E cover
E cover
E table
E table
480 N cover
480 N cover
E cover
E TABLE
E cover
E table
E table
E TABLE
FF REQUIREMENT

EVENING
2
1
2
1
1
3

FINANCIAL REQUIREMENT

20%
17-18%
15%
quipment(heavy and light) 15%
2-3%
4%
6-8% AND 10% IN CASE OF HOTEL
 10%
1.50%
2.50%
2-3%
2-3%
 open

i.e.20% of 480 is 96
MENU MATRIX
MENU MATRIX