ANCILLARY AREAS

In general, especially in large operations, five main back-of-the-house service areas can be
identified:
1. Still room/ Pantry
2. Kitchen stewarding
3. Hot plate/ food pick up area
4. Linen room
5. Store
RESTROOMS
The size of your restroom will depend on the seating capacity of your restaurant. Among experts,
there are two very different schools of thought about restroom placement. One group thinks they
should be located near the entrance, so that guests can freshen up before dining; the other thinks
they should be nestled discreetly at the back of the dining area. Suit yourself. Realistically, restroom
locations are most likely a function of where your plumbing lines are, and these are usually near the
bar and/or kitchen. Minimum restroom space requirements based on the number of guests in your
restaurant at any one time are spelled out in city ordinances. The requirements spell out the number
of water closets (the common legal name for toilets in stalls), urinals for men’s rooms, and lavatories
(washbasins) for hand washing.

PANTRY
The pantry or service room is located between the kitchen and the restaurant. It stores items such as
hollowware, special service equipment, glassware, linen, condiments, disposables, etc. that are not
stored is sideboards or hotplate. The servers can collect coffee, open wine, prepare
trays, wipe the edge of dishes, prepare bread baskets, collect water, etc. in the pantry. This area is
used for getting ‘ready to serve’ or ‘organizing for service’ which usually cannot be done in the
small area of the sideboard. Two swing doors connect the pantry to the service area. One is to enter
the restaurant and the other to return to the pantry. Using wrong doors may lead to accidents. The
doors may be fitted with see through glass to see the other side of the door and the bottom of the
door is fixed with metal strip minimum 6” high to withstand the kicking of waiters while opening the
door.
The equipment required in the pantry depends on its location. For a restaurant situated on ground
level, one does not need an exhaustive list of equipment as it is located closer to the main kitchen,
still room, and wash –up area. Given is a list for pantry of a restaurant located far from still room,
main kitchen, and wash up:
• Cupboards-for glassware, condiments, disposables, special service equipment, linen
• Linen box-for soiled linen
• Stainless steel work table
• Plate warmer
• Bain-marie
• Range for making coffee /tea
• Water cooler
• Refrigerator
• Sink for washing service equipment
• Sink for hand wash
Some hotels or restaurants may have less or more equipment than what has been listed depending on
menu items on offer, service styles and location of kitchen and service area.
The following are examples of some activities carried out by waiters in the pantry:
•Waiters come in with soiled linen, throw it in the soiled linen box located near the swing door.
Pick up fresh and clean ones from the linen cup board; go to the restaurant to prepare the table.
•Waiters coming into the pantry with dirty crockery, cutlery, and glassware deposit them on the
landing table near the wash, properly stacked for washing. Cutlery is placed in cutlery box and food
waste is pushed into trash. The washed crockery, cutlery, glassware are air dried/wiped and stored in
the appropriate area. (Imagine the situation if waiters are to carry all these soiled ware to centralized
wash area at ground level)

In any establishment a client’s first impressions on entering the dining room are of great importance.
The creation of atmosphere by the careful selection of items in terms of shape, design and color
enhances the overall décor or theme and contributes to the total harmony.

PLANNING AND OPERATION OF FOOD AND BEVERAGE OUTLETS

Although there no defined way for managing the food and beverage operations, there
are guide lines which need to be followed. The following note briefly describes the
different steps involved in establishing an outlet.

STEPS FOLLWED IN PLANNING AN OUTLET

Planning is the first and the most important factor to be considered while
establishing an outlet. Proper planning reduces project time and labour cost. There
are three steps involved in planning.

STEP 1 Doing market survey and gathering information. Actually developing the
blue prints and putting plans into practice.

STEP 2 Procuring funds and the required space area or building and
equipment; setting standards (SOP) and recruiting staff.

STEP 3 Listing out policies and procedures, setting goals and targets to be
achieved in a particular time frame. Defining service standards and focusing on
operations to bring in more profits.

POINTS TO BE CONSIDERED WHILE PLANNING AN OUTLET

Location: Location of the outlet plays a major role in deciding the operations. It
also affects the profitability.
Operations of an outlet located in tourist spot or in a resort area is different from
those in an outlet located in an urban area.

Target market: Recognizing a market segment and understanding their

preference is very important to cater to a target market
 Business Potency: Knowing the potency of a particular market segment or
location is essential to start an outlet, because business comes from the potential
guest and not from the population of the market.

Budget: Budget affects the size and quality of operations. Most of the planning is
directly connected to budgeting. One should remember to include initial
operational costs in the budget.

Space availability: Procuring space for establishing an outlet is one of the major
difficulties faced. Sufficient space is required to accommodate the potential
guests, and more often this is expensive. Space should not be very from targeted
location

Availability of skilled manpower: Success of any operation depends on the quality

of services offered. Quality service can be achieved by setting high standards. To
maintain the high standards and to provide speciality services, skilled staff is
required. Getting skilled labour is expensive.
Local Influence: The greatly affecting factors are religious and communal
restrictions, culture life style, and eating habits of a particular locality.

Competition: Identifying and studying competitors is important while planning an

outlet. A detailed analysis of the competitors helps in introducing new concepts
and better services in an outlet

Legal aspects: This is important and generally ignored aspect of outlet planning.
Finding and completing all legal formalities is essential. It is always advised to
adhere to local laws.

PHYSICAL LAYOUT OF AN OUTLET

The term ‘layout’ means positioning of the workcentres.Workcenters can be main

operational areas or ancillary areas. These areas are arranged with respect to the
equipment used in a particular area and the flow of operations.
 It is also necessary to keep in mind the architectural and infrastructural
difficulties while making a layout; for example, services such as drainage and fuel
supply lines.

A layout is the first step towards putting plans into action.

OBJECTIVES OF A GOOD LAYOUT

1. To make maximum or optimum use of the available area, keeping equipments in

an orderly way
2. Giving maximum moving space to the staff and the guests
3. To allocate washing and storing areas
4. To ensure that service time is minimal as possible
5. To ensure smoother flow of operations
6. To reduce unnecessary movements of the staff and equipments.
7. To give comfortable working conditions to staff
8. To ensure safe environment
9. Guest flow path and staff flow path should not cross each other
STEPS IN PLANNING VARIOUS F&B OUTLETS

Planning various F & B outlets mainly involves seven steps are as under:

Prepare a prospectus or program guide

 The Prospectus must include
 Title of the project
 Reason and need for the project
 Goals and objectives of the project
 Policy guidelines of the project
 Procedure to be followed

The prospectus also includes physical and operational characteristics such as the styleof the building,
type of food served, type of service system to be followed, a profile of customers, etc. it also
includes regulatory information such as standards of safety,hygiene, noise control, etc.

Planning team
The planning team is organized and may include some or all of the following:
 Owner or administrator
 Foodservice manager or director of food + beverage
 Design consultant
 Equipment representative
 General manager
 Builder or contractor
 Maintenance engineer or chief engineer

Conduct a feasibility study

A feasibility study is defined as “the collection of data about the market and otherfactorsrelating to
the operation of the proposed facility to justify the proposed project.”

It will include research on:

 Proposed site
 Potential customer profile
 Community growth
 Building trends
 Competition in the area
 Possible revenue-generating sources like function catering etc.
 Cost component of the project

Menu Analysis
Menu Analysis involves identifying the type of menu to be served, foodservice systemsto be
followed such as quick-chill method, etc. sample menu and menu patterns aredesigned for this
purpose. From this, the followed data is derived.
 Type of storage needed
 Portions size of each dish
 The total number of portions
 Batch size of all dishes
 Method of cooking and processing
 Worksurface or equipment required
  Storage or holding equipment required

Consider architectural features like Building style and material

The style depends on the type of operation, area and menu selected. The materialdepends on the type
of architecture and local weather conditions. If a restaurant issituated near the seashore or facing a
pool, it can go for glass walls to utilize the sceneviews in its architecture.

Floors
While selecting the flooring, the utility, durability, resistance to acids, grease, and stainsshould be
considered. The time of the surface selected can affect productivity. Like ahard surface can tire the
employees faster. Also, carpeted floors may not be the rightchoice for the use of trolleys or heavy
movement. Hard tiles or quarry stones are bestsuited for kitchen floors as they are smooth, easy to
clean and slip-resistant. All thekitchen floor surfaces must be covered 6 inches up at walls and
equipment base forsanitation purposes.

Walls, Ceiling and Noise Reduction

For choosing walls and ceiling finish aesthetic values, sanitary conditions and noisereduction are
considered.The wall finish depends on the amount of natural light available.Ceramic tiles are best
suited for kitchens as they are durable and easy to clean.Tiling is done for up to 1.5 to 2.5 meters to
take care of food and water splashes.The height of the ceiling is kept at an average of 4.5 to 6
meters.The kitchen and dining room ceilings and walls are acoustically treated to reduce thenoise
levels.The ceiling is given a lighter color than walls as it gives an illusion of space to a
room.Soundproof materials are also used to insulate vents, radiators, pipes, etc. rubber partsare used
in the areas where dishes are washed to prevent excess noise of equipment.
Lighting
Correct lighting for the facility is selected. The lighting should be adequate and suitable.It should
help to increase efficiency, as the correct lighting increases workers’productivity by 3-4 %.The
correct design should allow as much natural light as possible.Light gets reflected from the floors,
walls + ceiling and that is to be considered whileselecting the lighting.The direct or downlighting
system is used in kitchens to create a natural light effect.Light fixtures should be positioned in such a
way that the employees do not work intheir shadow.Good lighting reduces eye strain and increases
productivity.
Heating, Ventilation and Air conditioning (HVAC)
Efficient and effective heating and Ceiling system are required, for the comfort of theguest and
employees.It also helps to increase productivity by 5-15 %.Proper ventilation has to be ensured in
kitchens and consists of an exhaust fan system,built into the hoods over cooking equipment and
eliminates odor, fumes, moisture +grease vapor.Fans bring in fresh air from outside.
Built-in-refrigeration
Proper selection of built-in-refrigeration is ensured keeping into consideration the spaceavailable for
the purpose in the kitchens.
Plumbing and Electricity
Electricity or power requirements are calculated based on the equipment that needs torun.The power
requirements of various equipment have to be considered.Concealed wiring is carried out in kitchens
and service areas.Proper drainage and sewage disposal systems have to be ensured and considered.
Budget and Cost Relationship
No food service can have an unlimited budget as it would not practical. Hence a balancebed to be
made between quality, quantity or space and cost. A well planned anddesigned facility proves cost-
effective in the long run.
Design Development
The first step is to determine space allocation, with the help of flow diagrams. All workunits along
with their roots for supplies and workers are represented schematically in aflow diagram.The next
step is drawing a blueprint to scale for the placement of equipment.The blueprint is then submitted
and contract documents are formulated forcontractors.Tender or bids are called to select the builder
or contractor.Once the builder is selected the next stage involves signing a contract with the
builder.Periodic inspections are conducted to ensure that the construction is as per thespecifications
and the blueprint.

FACTORS AFFECTING RESTAURANT PLANNING AND DESIGNING

Internal Factors
i) space available
ii) budget (initial & ongoing)
iii) no. of cover
iv) target market
v) type of service

External Factors
i) market trend
ii) designer
iii) psychological effect on guest
iv) future renovation chances
v) competitor
vi) Govt. rules & regulations

Additional factors
i) Cost of repair and maintenance
ii) Equipment layout
iii) Preference of owner
iv) Division Zone (like smoking zone)
v) flow pattern

Major factors affecting Restaurant’s Planning & Designing

1. Cost/ funds in Hand:- It means that how much expenses are required or available forthe making,
renovation or for operating the establishment. The cost factor is alwaysconsidered on the priority
base and will determine the number & types of activities thatcan be carried out.

2. Space available:- Space is also an important criterion in restaurant planning becausedifferent types
of seating arrangements require different amounts of space. The areaof the space at hand will
determine the number and extent of activities that can becarried out in it. Besides the shape of the
space is important in planning work centersefficiently.

3. Style of Service:- Style of Service also affects your restaurant planning. Suppose youwant to offer
Gueridon service to the guest then it is difficult to put carpet on therestaurant floor because it creates
problems in the rolling of wheels. A self-servicefacility will require a larger area for the display of
foods. If the style of service is abuffet, the space for seating should be limited to the sides of the
dining area. Similarly,in a kiosk, only a window counter is sufficient to pass on ready to serve
prepared items to the customer. In a restaurant equipped for leisurely dining, at least 50-60 cms
spaceon the table is required per person.

4. Cover:- It means how many people you are making the restaurant or the number ofpeople or pax
can be accommodated at a time in the restaurant. The number of coversalways depends upon the
available space in the restaurant. But it is always preferableto have the maximum utilization of the
available space which can be achieved byoffering different sizes of tables like- offer two, four, six or
group tables in yourrestaurant.

5. Type of Customer:- Type of customer you are catering will have a greater impact onthe type of
restaurant e.g., for the elite class, fine dining is suitable a cafeteria issuitable for office goers or
shoppers.

6. Number, type, and size of equipment:- The total number of meals served at anymealtime and the
menu composition helps to determine the quantities of various dishesto be produced and the size and
type of holding and reheating or finishing equipmentnecessary in the serving area. For a cafeteria
Beverage equipment for hot & coldbeverages, display cases for snacks, salads & deserts or hot cases
for holding foodbefore or during service, trolleys for stacking trays if it is self-service are required.
Forseating furniture may be fixed along the sides of dining rooms or adjustable tables maybe used
for seating and standing arrangements as required.

7. Man Power:- In the case of fast food & other outlets where there is a full or semi self-service
style, the number of skilled staff required is less as the waiting staff has not to serve on the tables.
The number of staff is determined by the number of customers to be served at one time, the
composition of the menu, style of service & type of the restaurant.

8. Menu:- during the restaurant planning process, the menu is the most importantfactor because it
works as a selling tool plus also merchandising the dishes. The menuhas to be planned by the
locality or target market and as per the type of restaurant youintend to plan. Its physical layout like
menu paper, language, word font, etc should alsomatch with therestaurant’s theme.

9. Sanitation and Safety:- sanitation is related to the cleaning aspect of the restaurant. If your
restaurant is carpeted, it will require more time as well as more manpower to clean it. On the other
hand, if the floor has hard or marble flooring it can be easily cleaned and there is less chance of spots
etc. Safety means security from various future uncertainties like fire, terrorist attacks, etc. so the
restaurants must be planned in such a way to ensure the safety &protection of the guests & staff.
E.g., fire extinguishers at various places, fire alarms must be put. Emergency exits & evacuation
plans must be ensured and put into place.
SPACE CALCULATION FOR VARIOUS FOOD AND BEVERAGE
OUTLETS
The space required for any food and beverage outlet is calculated based on the seating
capacity, arrangement, and type of operations. A general guideline is that, the guest
area should be 70% of the total outlet space. The rest 30% can be for the supporting
areas. This percentage may differ from operations to operation. First, it is essential to
identify the capacity of an outlet. This can be calculated with a simple formula based
on three factors.
Expected Guest Flow /Potential Covers: This figure can be achieved by doing market
study and competitor analysis.
Available Service Time /Operating Hours: This is outlet opening time for ameal in
minutes.

Average Meal Time: This is the average time taken to consume one meal in the outlet.
This is decided based on the type of operations and the menu offered.
By applying the above figures into formulas, we can calculate the required cover
capacity for an outlet.
Available service Time = XYZ (Possible Turnovers)
Average Meal Time

Expected Covers = Minimum covers required

XYZ

The above formula can be easily understood with the following example:
Expected covers = 180
Available service time = 120 minutes (2 hours) Average meal time = 30 minutes

120/30 = 4

4 is the count of possible turnovers

180/4 = 45

So, the minimum covers required are 45. You can add some overflow covers and make
it a 50-cover seating arrangement.

A standard table of 4 covers occupies 8 x 8 ft , (i.e., 64 sq. ft. area, which included the
space occupied by the chairs and the moving aisle).
The above figure translates that on an average one cover requires 16 sq. ft. area.
For the above 50-cover seating arrangement the area requirement is 50x 16 = 800sq. ft.
But this 800 sq. ft. is the space required only for the seating arrangement and moving
aisle. To accommodate the required space for other areas such as side stations, buffet
(if applicable), and guest waiting area, 25 per cent space should be added.
That will make it 800+200 = 1000 sq. ft. (total guest area).
As discussed earlier, guest areas are 70 percent of the total area . This translates that
1000sq.ft. is 70 per cent and the rest 30 per cent is the supporting area.
The supporting areas is 428 sq.ft. The guest area is 1000 sq. ft.
The total area required to establish a 50 – cover outlet is 1428 sq.ft. (approx)*.This is for
basic understanding.

Other factors that affect the space calculation are as follows:

 Type of operation
 Service design
 Service stations and billing points
 Back area and storing area
 Kitchen location interiors and décor

SEATING ARRANGEMENTS

The way with which seating area is organized makes a lot of difference to the guest
experience. Various seating patterns and styles not only give a better look to the
restaurant but also provide different comfort levels to the guests. The main objectives
of discussion about the seating arrangements are as follows:

 Providing maximum comfort to the guest.

 Giving enough moving space to the staff and the
guests.
 Creating a great ambience.
 For maximum utilization of space.

The above objectives can be achieved only by proper planning of seating

arrangements. These are a few points to be considered to get a perfect and suitable
seating plan for a particular outlet.

More moving space can be achieved by arranging tables and chairs diagonal
to the walls (see fiq) Elevated seating sections in large restaurants, add more
value to the ambience.
Glass partitions, screens, and alcoves between two adjacent tables give intimate dining
experience to both the parties. They also save a lot of space. Avoid having side
stations in the centre of the seating arrangement unless there are pillars.
Arrangement of sofa seating and individual chairs can give a choice to the guests. It is
advisable to have few larger tables or round tables for groups and families.

SPACE REQUIREMENT CALCULATION IN RESTAURANT

Chair and Table Setup Guidelines

Let us help you create the ideal table setup. Buffet table designs and formal seating table setup styles
can vary dramatically.

Plan a lovely banquet setup table, including where to place utensils, dessert trays and more. No
matter what size your event may be,

Type of Dining Sq. Feet per Person Allows For

Spacious, Elegant 14 Table, chair and full aisle

Restaurant, Cafeteria 12 Table, chair and aisle

Banquet, Institute 10 Table, chair and narrow aisle

Immediate Guest Space

Lateral seating - allow approximately 24"-30".

NOTE: Arm and over sized chairs may require more space.

Allow 18" for guest from edge of table to chair back.

Table Spacing
Allow 42" between squared tables - allow chair back to back - leaves 6" to push out.
Allow 60" between squared tables - allow chair back to back - leaves 26" service aisle.
Allow 24" between corners of diagonal tables - customer access - no aisle.
Allow 30" between corners of diagonal tables - customer access - narrow aisle.

Diagonal seating saves floor space.

If space is very limited, booth only requires 8 square feet per person - aisle included.
Minimum aisle dimension is 36" in perimeter areas. 42" is preferred between rows.

Round Tables
36" Seats 4 People
42" Seats 5 People
48" Seats 5 People
54" Seats 6 People
60" Seats 8 People
72" Seats 10 People Hide Sketch

Rectangle Tables
30" x 72" Seats 6 People
30" x 96" Seats 8 People Hide Sketch

STAFF REQUIREMENTS CALCULATION

The number of staff required for a function is determined by many factors such as
• Number of people to attend
• Type of function
• Types of food service
• Number of dishes offered
In a formal banquet, one food server is for every 10 covers.
One wine waiter for every 15 covers, if beverages are served on cash basis: for every 25 covers, if
drinks are inclusive and unlimited.

One waiter for 30 covers for buffet service; in general however, it cannot be calculated by applying
this norm as it depends on the number of food stations and other counters to be manned, number of
dishes to be served by the waiters, etc
One supervisor for every 30 covers for a formal function and 75 covers for a buffet.
One head wine waiter for every four to five wine waiters.
The banqueting in-charge must ensure that the duty allocation is done properly in such a way that
everyone is distributed with adequate tasks and no waiter remains ideal. The wine waiter engaged for
the service may assist in the mise en place and in food service. Briefing the staff on the service
procedure is the most essential part for the successful service which should be done just before the
function.

To calculate the total staff required

1. Estimate the number of staff required per service in one week.

2. Multiply the number of staff per service period by the number of hours to be worked in each
period.
3. Divide total staff hours by full time equivalent of number of staff.

Calculation

100 pax specialty restaurant operating for all 7days/week.

 Restaurant timings
Lunch 4 hours (11:30 am to 3:30 pm)
Dinner 5 hours (7:00pm to 12:00 pm)
Staff timings
Lunch 5 hours (11:00am to 4:00pm)
Dinner 6 hours (6:30 pm to 12:30 pm)
Daily staff requirement estimate
Lunch 1 steward for 20 pax
1 captain for 30 pax= 5 stewards+ 3 captains+ 1 in charge=9 no
Dinner 1 steward for 16 pax
1 captain for 30 pax= 6 stewards+ 3 captains+ 1 in charge=10 no
Weekly staff requirement per service period
Lunch 9 staff x 7 days = 63 no
Dinner 10 staff x 7 days= 70 no
Weekly staff hours
Lunch 5 hours x 63 = 315 staff hours
Dinner 6 hoursx70 = 420 staff hours =315 + 420 =735

Average staff required = weekly staff hours/ weekly operating hours =735/9 hours of operating
restaurant in a day x 7 (63) = 11.6 = 12 numbers

STAFFING TABLE GUIDELINE FOR STAFFING BANQUET USING THE AMERICAN

BANQUET SERVICE

POSITION MEAL ONE STAFF CAN USUALL SERVE

Waitperson lunch/ Dinner 16-20 Guests
Waitperson Breakfast 24 Guests
Waitperson Buffet 35 Guests
Waitperson Cocktail Reception 50 Guests
Bartender Cocktail Reception 50 Guests
Bartender Bar after Meal 100 Guests

Note: There are three styles of service used in American banquet service to serve a party.
1. The station Method: Where each waiter is assigned two tables of 8-10 Pax each ( i.e. Total 16-20
Pax). He is fully responsible for food service and clearance on these two tables.
2. The Follow up method: Where the waiters are organized in teams of five. Three waiters would
carry the food into the function room and the other two would quickly serve it. Each group would
have a head waiter to supervise his side of the function room.
3. The combination method: where the food pick-up and service is done in teams, but the clearance
is done by individual waiters assigned to a particular section.

STANDARD SIZES AND SHAPES OF RESTAURANT FURNITURE

TYPE SHAPE SPACIOUS SIZE IN INCHES.

Table for 2 Pax Square 30 x 30 inches or (2 ½ square feet)

Table for 4 Pax Square 36 x 36 inches or ( 3 Square feet)
Rectangle 54 x 30 inches or (4 ½ x 2 ½ square feet)
Round 36 inches or ( 3 Square feet) of Diameter.

Height of Restaurant Table 30 inches or ( 2 ½ Square feet)

Chair Dimensions Height- 39 inches or one meter
Seat depth- 18 inches.
Seat height- 18 inches.

PERCEPTION OF SPACE IN A RESTAURANT

Public distance 12 inches or more
Social Distance 6-12 inches
Personal Distance 2-4 inches
Note: The more exclusive the restaurant, the more space to be allocated to the guests.

TYPICAL HOURLY TURNOVER RATES IN F&B OUTLETS (Per Hour)

Commercial Cafeteria 1.5 to 2.5 times turnover
Industrial Canteens 2 to 3 times turnover
Counter Service 2 to 3.5 time’s turnover
Table Service 1.5 to 2.5 times turnover
Leisurely Table Service 0.5 to 1.0 times turnover

TRAFFIC AISLES - For people only 30 inches (2 ½ ft)

For Trolleys 24 inches
Work + Traffic Aisle: 42 inches width
Workers working back to back: 48 inches width
(Space used for movement of materials and workers)

Type of Facility Dinning space in Square feet

Table Service 12-18
Counter Service 16-20
Cafeteria service 12-16
Banquet 10-12
Party Buffet 9 sq ft. per person including buffet
Restaurant Buffet 20 sq ft. including buffet spread
Standing Buffet 5-10 Sq ft.
Table Service 08-12
Counter Service 04-06
Cafeteria Service 08-12

FUNCTION AREAS SPACE REQUIRED ALLOWED

FUNCTIONAL AREA SPACE ALLOWED (%)
Receiving 5
Food Storage 20
Preparation 14
Cooking 8
Baking 10
Ware washing 5
Traffic Aisles 16
Trash storage 5
Employee Facilities 15
Miscellaneous 02
MENU PLANNING
What is menu?
Comes from French, meaning “a detailed list” The menu is a mission statement; it defines an
operation’s concept and communicates that concept to guests.
Purpose of menu
1. Inform guests of items available and price
2. Inform employees of items to prepare and purchase
3. MENU is primary control tool for the operation
4. Menu is critical to communicating and selling items to the customer

Menu Planning Objectives

• Menu must meet or exceed guest’s expectations.
• reflect tastes and preferences of guests
• Menu must attain marketing objectives.
• What guest wants, location, prices, times
• must bring guests back for more visits
• Menu must meet quality standards
• Quality and nutrition go hand in hand
• Flavor, shapes, textures, palatability, flair
• Menu must be cost-effective
• Menu must be accurate

Constraints of menu planning

1. Type of Customer
2.Location of Establishment
3.Price Range
4.Type of Establishment e.g. Cafe or Fine Dining
5.Staff Levels & Capabilities
6.Kitchen Size, Facilities & equipment
7.Food Availability, Seasonality
8.Weather.
9. Time Available.
10. Budget

Factors Influencing Menu Planning

Availability of ingredients:
When compiling menus the chef needs to take in to consideration the availability of Ingredients in
seasonality and suppliers. If a dish is composed with a particular type of Vegetable it should be
checked that it is available all year round. Food prices fluctuate in and out of seasons so it is
imperative that food is used that is in season, however as already stated seasonality is becoming a
thing of the past with many foods being imported but at higher costs which impact the chef's budget.
Equipment needs:
Some food such as fresh pasta and pizzas require special equipment if made in-house, however this
can add value to the menu. Many establishments recognize that with equipment come space,
depreciation, maintenance, training, cleaning and control.
Skill requirements of chefs:
Chefs should be capable of serving the menu. If a sophisticated menu is written it is all well and
good, but if the chefs do not have the skills to serve them complaints will be made. Furthermore the
employees will feel de-motivated and become dissatisfied when complaints arise. Hence it is best to
identify the right type of menu that can be provided. Similarly, if a higher level of menu is required
investment in new personnel or training should take place.
Size of food production and food service facilities:
If the restaurant has a large seating capacity it is important to consider how the kitchen will operate
when full. If the menu is complex a full restaurant will require large amounts of staff and space to
meet these needs. If the menu is too complex it will slow up the service time when busy. Similarly, if
the kitchen is small the space available for food preparation may be limited and so having dishes that
require lots of preparation space may cause accidents and problems. In this case, the preparation
should be carried out off-site and finished on site where possible. Storage is another consideration in
relation to space, if food storage is limited menu items should be restricted to reduce storage
requirements.
Service method:
Buffet, family, silver service, plated and guerdon restaurant service methods will affect the
type of food you serve.
Competition:
It is important to carry out regular competitor evaluations. Consumers will select one competitor
over another for different reasons, such as quality, presentation, price, variety, ingredients used,
promotions, portion and service. It is, therefore, imperative that your menu is different and better
than your competition. If you differentiate your product you will increase your chances of attracting
consumers. Be sure to also carry out this analysis quarterly as competitors’ menus can change
frequently. Also, remember that they are probably visiting your establishment as well, evaluating
your menu and repositioning theirs!

Menu Content

The menu should be compiled in a way that is easily understandable to everyone. It

should be written in simple English and in clear font. The font size must be selected
keeping the average human eye sight in mind the main information that any menu
should have is the ‘name of the dish, ’its description in simple language’, and ‘price
per portion.’ Some menus also provide serving-time information. The menu must
promote, advertise, and inform. It should focus the character of the restaurant. An
English breakfast can be pronounced like ‘two farm fresh eggs of your choice served
with grilled sausages, crispy bacon, fluffy mashed potatoes, and grilled tomato’ to
make it more appetizing and attractive to the guest. It is always advisable to group the
similar items together for easy access. The common way of grouping menu items is
listing under course wise heading. For example.
 Appetizers - Main dishes or fillers - Deserts
Soups - Staples - cheese
Entrees - Vegetables - Beverages

It is said that the appetite lies in the eyes and not in the stomach. The dishes in a
menu must have gastronomical balance. The menu balance is also important for its
popularization.

Dishes in a menu should be balanced based on the following aspects:

Colour - Type of cooking
Texture - Nutritional balance
Flavour

Menu display

Menu is displayed in different ways depending on the dining room operations. The
whole idea is to convey the message of the menu and give a clear information about the
offerings. The following are a few examples:

A handwritten menu on a board or on a window glass is more suitable for casual

atmosphere, and it is cheap and easy to change. Mostly used for dish-of-the day display.

A Place mat menu is printed on cover mats or place mats for convenient reading. It is
mostly used in busy restaurants to save on menu –presenting time.

An overhead menu is displayed over the service counter illuminated from behind. This can
be easily read by the guest for placing his/her order. Mostly used in the self-service
restaurants.
A desktop printed menu is easy to print in the premises itself. With the technological
development, a menu can be printed in different colours and designs as and when
required. These menus can be printed in different colours and designs as and when
required. These menus can be displayed as tent cards, or laminated sheets, or leaflets
in a folder.

Menu layout

A layout is very important while printing a menu. One should understand the ‘prime
space’ and ‘dead spots’ on a menu while printing. The layout of a menu is based on
how a human eye travels through a page. It is advisable to print those dishes in the
prime space that require attention. Always avoid using dead spots. The location of the
dead spots and prime spaces differs from single-sheet menus to double-sheet menus. To
get a better idea about a menu layout see the figure.
 HEAVY DUTY EQUIPMENTS
There are several key pieces of equipment in most commercial kitchens that do the majority of the
heavy lifting during day to day operations. Modern restaurant equipment can be surprisingly
complex. But selecting the right equipment does not have to be a chore. Learn what to look for with
these helpful guides.
1. Commercial Ice Machines
Did you know that certain ice can improve your profits? From classic cubes to chewy nugget ice,
food cost calculation of restaurant
2. Commercial Dishwashers
Commercial dishwashers are available in a variety of types and sizes.
3. Commercial Refrigeration
The right kind of cold storage is vital to a successful food service business.
4. Commercial Convection Ovens
Short on time or staff and have a large amount of food to bake? A commercial convection oven can
help with that.
5. Commercial Ranges
Commercial ranges are a staple in professional kitchens. With a variety of models and options
available.
6. Commercial Fryers
From Twinkies to potatoes and many more creative recipes in between, the commercial fryer is a
staple in a majority of professional kitchens.
7. Warming & Holding
Food safety is paramount for a successful food service business. Keep cooked foods warm and
gently heat up cold foods with the right warming and holding equipment.
8. Commercial Steamers
Commercial steamers provide healthy and efficient methods of cooking.

SELECTION AND PLANNING OF EQUIPMENT

Since hotels use a variety of equipment in various quantity, it should be selected and purhased
carefully, according to the needs and limitations of the hotel.

The various factors for equipment selection are :

1. Essentiality (need)- whether it is required to improve the quality, increase the quality, reduce
labor cost, reduce time, etc.
2. Cost- various costs such as initial cost, installation cost, repair and maintenance cost, operating
cost, etc. This can be calculated as E=A / B+C+D; Where E= Equipment Need, A= Actual saving in
labor during life of the equipment, B= Cost of Equipment installation, C= cost of Operating and
maintenance of equipment, C= Interest value on capital investment. If “E” is 1.5 or more, equipment
should be purchased.
3. Performance- performance of the equipment should be evaluated to serve the desired purpose.
Several models and brands should be checked before buying. If possible, the actual working of the
equipment should be seen.
4. Satisfaction of specific needs: Such as daily or weekly need. The production chart can be used to
analyze the specific need of the equipment.
5. Appearance and Design- it should be appropriate. It must blend well with the layout of the area
and design should yield to maximum utility and service.
6. Availability and Durability – Available through authorized suppliers, with sound after sales
service. Equipment should be durable for commercial usage.
Points to be considered when buying Restaurant Equipment:

a. Flexibility of use
b. Type of service to be offered.
c. Type of guests targeted.
d. Design of the restaurant.
e. The color theme to be adopted.
f. Durability of the equipment.
g. Stack ability of the equipment.
h. Ease of maintenance.
i. Budget available for equipment purchase.
j. Availability in future- replacements.
k. Storage space required.
l. Rate of breakage.
m. Shape and size of the equipment.
n. Delivery time required.

The various suppliers are contacted and asked to give their quotations of the required equipments. A
comparative analysis is then made to decide where to place the order. Cheapest is not necessarily the
best. The long term durability and quality aspects are to be kept in mind when deciding the supplier.
Samples can be asked from supplier so as to make the correct purchasing decision.

SELECTION AND PLANNING OF EQUIPMENTS

The equipment used in food and beverage outlets can be categorized into ‘heavy-duty’ and
‘light-duty’ equipment. As the name refers, the heavy-duty equipment is too heavy to
move and shift. Working tables, refrigerators, bain- marie, deep freezers, food cabinets,
and trolleys usually come under this category. On the other hand, the light duty
equipment is smaller in size and easy to carry. Trays, crockery, cutlery glassware, and
flatware come under this category.

Heavy –duty equipment: These are large in size and difficult to move around. So , a
great care must be taken while planning to purchase and locating them. Once the
heavy equipment is located or fixed, it is difficult to shift it. So, identifying the
correct locations for the first time is very important. As the heavy-duty equipment is
expensive therefore, it is necessary to check its durability and life warranty.

Light-duty Equipment: This category mainly consists of crockery, glassware,

cutlery, and linen. As these are small in size, there is a lot of probability of misuse and
pilferage. So, a great care must be taken when selecting and deciding on stock levels.
Calculating Quantities of Equipment Required

One of the major purchases for any establishment is equipment. This may consist of
heave-duty or light- duty equipment such as cutlery, crockery, and glassware. Great
care must be taken when deciding stock levels, because major portion of investment is
spent on the equipment. Usually, these service equipments are maintained in ‘par
inventory levels.’ If equipments are overstocked, the cash flow and storage place are
blocked and chances of pilferage and theft are increased. On the other hand, if the
stock is insufficient, then you may need to compromise on service standards and
procedures. This leads to guest dissatisfaction, and ultimately losses in business.
The restaurant manager is responsible for setting up the par stock levels based on the
operations and frequency of usage. They also decide on how low the par stock should
be before placing the next purchase order. Stock levels vary based on dishwashing
procedures and on-site laundry. The following guidelines help deciding on par stock
levels. When operating a number of outlets the patterns and designs of equipment need
to be considered. If there are different patterns for each outlet it gives a unique
identity to each operation. But it creates sorting problems at common dishwashing. It
is also expensive to maintain different stocks separately.

Chinaware : The stock should permit one complete set in the restaurant, one in
process (i.e., in washing and kitchen), and one in reserve (still room). Thus, it is
advisable to have three par levels for the chinaware. But for items such as B&B plates
and under liners, which are used more frequently in large numbers, need to have and
extra par.

Glassware: As a rule of thumb, hotels maintain three par stock levels for each variety of
glassware, But for few exceptions such as frequently used wine glasses and water goblets,
an extra par needs to be maintained. This stock level may vary based on many factors
for example, the ‘lead time’ or ‘waiting time’ for specific logo glassware and breakage
rate in the property etc.

Steel or silverware: The general three par levels may alter for specially embossed
flatware because of the ‘lead time’. It also depends on the theft and loss rates of the
property. An onsite burnishing machine can help reduce stock levels of the silverware.

Linen: Linen is of two types in food and beverage organizations. One is ‘table linen’
and second is ‘uniforms. Table linen includes tablecloth, slip cloths, and napkins.
Minimum par stock for the table linen is three times. But it varies based on the cover
turnover and busy operations. Normally, high turnover outlets need to maintain four
stock levels. The cleanliness of staff and their uniforms speak about the hygiene levels
of the outlet. The uniforms should be issued in three sets. With this plan an employee
can wear one, store another for the next shift, and launder the third.

Quality and purchase Specifications of Different tableware

In many hotels, an executive committee comprising the heads of the departments and the general
manager decides the quality and quantity of equipment. Once the decision is taken, a great deal of
research has to be made about the product and suppliers by the purchasing department. This is done
by studying brochures of different brands, talking with sales representatives, and reviewing samples.
Then the purchasing department requests for price quotations and makes a comparative statement for
lower costs. Some amount of negotiation is required before placing the order. Once an order has
been placed, the same information is filed in purchase record books. The information is useful when
the products are received for verification. Standard specifications are made based on the following
points:
 Budget
 Type of operation
 Compatibility with the theme
 Quantity required
 Storage space

Chinaware: It is reported that 70-80 percent of breakage occurs in the dishwashing area. So,
commercial quality crockery is advisable which is resistant to chipping, cracking and scratches.
Often heavy or thick china is used in fast – food outlets. Heavy crockery may hold heat efficiently
but is vulnerable to breakages. Moreover, it looks awkward and needs more storing space. For class-
one restaurants, thin and glossy finished crockery is recommended.
Chinaware can be purchased from domestic or foreign suppliers. Whatever may be the case, the lead
time must be considered while placing orders. In some establishments, management may decide to
have logo-printed chinaware or special-pattern chinaware. In this case, purchase specifications need
to mention clearly. As a quality and professional matter, high-quality crockery should never be
mixed with low-quality glassware or cutlery. Usually, different patterns are also not mixed in the
same outlet.
Glassware: Managers must consider a lot of factors before placing them for the glassware. The
glassware must march with the theme of the outlet. The price must be within the range of the allotted
budget. Open or general stock glassware is less expensive than the custom-made stock. Rolling
edges and rims on glasses reduce cracking and chipping. Stemmed glasses look attractive, but are
more susceptible to breakages. Cleaning and storing procedures need to be addressed before placing
an order. Breakage ratio and lead time are important points to be considered.
Steel or silverware: The true silverware is highly expensive and difficult to maintain. Some of the
elegant hotels use silver-plated cutlery and flatware. This type of cutlery is also called ’hotel plated’
or ‘electroplated nickel silver (EPNS).’ This type of flatware gives an elegant and royal look to the
restaurant décor. But EPNs items need to be plated very often. If the establishment has an in-house
‘plating plant’ and ‘burnishing machine’, it reduces the maintenance costs and also increases the
durability of the equipment.
Nowadays, most of the establishments are opting for ‘stainless steel’ flatware because of their low
maintenance costs. Stainless steel cutlery can be made to any purpose, any shape, and style. As the
name indicated they are stain proof and resistant to rust. It is also difficult to bend and break.
Another advantage of the stainless steel cutlery is that it is the most cost-effective and widely
available. It can be made in different varieties such as glossy finish, dull finish, or matte finish to suit
the outlet theme. The controlling of cutlery stock is a difficult task and should involve strict
procedures. Only the number of stock that is required for operations should be issued.
Linen: One must consider the comfort and quality of fabric while selecting for table linen.
Moderately thick and absorbent cotton material is recommended for table linen. Maintenance of
linen is an expensive match with the theme and décor.
A sample format of purchase specifications

EQUIPMENT MANUFACTURERS AND DISTRIBUTERS

 Cutlery Stainless Steel: Venus, Kishco, Stec, Ramson, etc
 EPNS ware: venus, arti, neeti,
 Bone China Crockery: Jaipur Ceramics, hitkari, cynosure, eagle potteries, Bharat,
 Vitreous Crockery: Bharat, palam, eagle potteries
 Glassware: Borosil, Year, Bormioli Rocco, Accor,
 Linen: Bombay Dyeing, Vimal, Mafatlal, etc
 Furnishings: Vimal, OCM, etc
 Kitchen equipment: Hobbart, continental, appollo, quality, Relief, Granada, Rans, Shanti,
Nand, Kitchen Tech
 Dish washing machine: IFB, Electolux, Quality, Rans, etc
 Bar refrigeration and ice machine: Fosters,
 Bar Equipment: Sumit, Nand, etc
 Restaurant Equipment: Anupam, Shanti, Stec,, J.S.Industries, etc.

PLANNING THE INTERIORS OF AN OUTLET

The total dining experience comprises not only food and beverage served but also the atmosphere
created. Ambiance or interiors of a restaurant play a major role in attracting and keeping the
business. The major elements of interiors are (a) décor, (b) lighting, (c) color, and (d) furniture. We
will be discussing these four elements individually.
Décor
Décor means decoration of the place. It mainly consists of fixtures, fittings, picture frames,
paintings, and other artifacts. By changing the décor, we can change the ambiance of a restaurant.
While creating perfect décor, managers should not neglect operations. The décor should not interrupt
the smooth operations. Decorative items should be of commercial quality to withstand wear and tear.
They must be easy to clean and hygienic. Another major point to consider is safety. Some common
safety issues are listed below:
 The smooth and slippery floor in the outlet looks very elegant and shiny. But it leads to many
accidents.
 Exposed rough or sharp edges of tables and chairs can hurt people in the operations.
 Splinters and nails of tables and chairs can hurt guests.
 Unmarked glass doors can lead to accidents.
 Steps must be railed and lighted to avoid tripping-over.
 Hanging decorations or low ceilings must be marked.
 An emergency exists should not be blocked with decorative items.
 The above-given factors should be considered while designing the décor of an outlet.
 Pictures or wall hangings and other decorative items need to use with great care to portray a
particular theme. For example, a nautical or marine theme can be achieved by placing various
ship models, paintings of anchors, fishing nets, wall hanging buoys, and shells. These items
can be located based on the space available and the color contrast.
Lighting
Modern designers are showing interest in using a variety of lighting and light sources. A wide range
of effects can be created by contrasting different lights. Lighting in food and beverage outlets is
mainly categorized into two kinds.
Functional lighting: This kind of lighting is required for operation in the back area and kitchen. It is
also required on tables to enable the guest to read the menu and see the food and beverage
presentation. This kind of lighting amounts as much as 75 percent of the total restaurant lighting.
Functional lighting is more common on tablets, at buffet counters, display articles, and on the
pictures and paintings.
Decorative lighting: This kind of lighting is used to create ambiance and décor. It is a part of the
decoration. This included wall bracket lamps, serial lamps, and picture focus lamps, etc.
To create a correct ambiance with correct illumination, one should use different types of lightings in
the correct combination. There are two main types of lightings used in food and beverage
establishments. They are incandescent lights and fluorescent lights.
Incandescent lighting is warm and inviting. But these lights are less energy-efficient to operate. And
the yellow hue of the bulbs may change the natural color of the food items. Fluorescent lighting is
known for the lower operating cost. Natural colors are not shaded by the white light. But it is often
criticized for its pale, dull, and lifeless illumination. Therefore, it is advisable to use a combination
of both the lights in balance to create a warm, romantic, and bright atmosphere. Many experts
recommend 70 percent of fluorescent and 30 percent of incandescent light in the total lighting
system. This gives a mood of enjoying the meal and a pleasant, natural appearance to the food items.
Expert restaurant designers use tips from the ‘psychology of lighting’ in developing lighting systems
for a restaurant. Below are a few tips on creating a correct lighting system:
– Brighter or strong lighting is not comfortable to eyes, thus gives a message of ‘eat quickly
and leave.
– Soft lighting creates a mood of ‘relax and dine at leisure.’
– Sparkles enhance appetite and encourage conversation.
– Spotlights on seating areas should be avoided. Guests should be surrounded by light rather
than spotting them.
– Candles between people draw them together.
– Direct lighting to be countered with soft lighting.
To keep the desired mood and effect of lighting, dimming systems are widely used around the
world. In modern days most of the specialty outlets are opting for semi-automatic or fully automatic
dimmer systems. These automatic dimmer systems are preset with different combinations of
lighting. By just selecting any one mode of lighting on the dimmer system, the combination can be
changed between dim and romantic mood for dinner, and a bright and cheerful mood for lunch.
Colour
The colors used in dining areas affect the atmosphere. Designers follow a wide range of rules while
selecting colors. Great care must be taken while choosing the right color since food and color are
closely associated. The color scheme used must reflect the character of the restaurant. Usually,
white, cream, beige, blue, and yellow are the most used colors in food and beverage establishments.
A combination of different colors can be used to balance and to create the desired effect. Colors also
affect the mood of the guests. It is observed that cool colors such as light green, blue, and violet give
a relaxed dining experience. In contrast, war5m colors such as yellow, red and orange will stimulate
activity; thus, encourage fast table turnover.
Colors also have an impact on the room size. A small room can be showcased as a large room by
painting it with some bright colors. Similarly, a large area can be painted with a dark color to give a
more intimate feel.
Furniture
The dining room furniture is available in a wide variety, and it can fit in any atmosphere and décor if
selected properly. Great care must be taken while selecting furniture because it is an expensive
decision. The cost of furniture makes nearly 50 percent of the total initial investment.
The next important factor to be considered is the ‘comfort’ of the guests. Heavily cushioned
furniture gives a sinking feeling and is not comfortable while dining. Hard surfaces are also not
suitable for long sitting and relaxed meal. Furniture should not occupy too much space. Professionals
should consider the table size requirements, compatibility with the theme, and materials used for the
furniture.
Wood is the most commonly used material for the dining room furniture. Various types of woods are
used to suit the décor and theme. Wood is most preferred because it is strong, rigid, stylish, and able
to resist wear and tear. Metals such as aluminum, steel, and brass and other materials such as plastic,
vinyl, and fiberglass re also used in modern days to create attractive and contemporary furniture.
Selected furniture must support the type of operations, keeping the guest comfort in mind.