Papaya restaurant kitchen design

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Papaya restaurant kitchen design

  1. 1. Concept & Kitchen Design Of Papaya Restaurant Prepared By: Sarbottam Silwal
  2. 2. Its about  What are we opening?  Location of our establishment  How will we progress?  Our target customers and operation  Major areas of differencatation  Our nitch marketing points
  3. 3. What are we opening?  A 40 cover restaurant.  Own papaya farm with pleasant environment .  Organic farming of papaya.  Products are processed without using any chemicals.  Nutritive and conventional food prepared from papaya.  Focused on the health.  Ingredients can be chosen as per the guest
  4. 4. .  Exceed the agro demands of papaya in the Nepali market.  Provide the ambiance for agro-tourism.  Trained the youngster to create exciting market in farming.  Goals to produce health business practices.  Demotivation on importing papaya from foreign countries & chemical production.  Process and use the local material.
  5. 5. Location of our establishment  It is located in Sauraha, chitwan
  6. 6. How will we progress?  We believe this will be achieved by offering      high-quality service and excellent food with an interesting twist. Great tasting food, but have efficient and friendly service Employee welfare Improve operating efficiency. Improve organization financial health Develop new products.
  7. 7. Our target customers and operation  Choice for all families and singles, young and     old, male or female Students, Couples, Destination customers, Working class, Business persons, Tourists Keeping food cost under 35% revenue. Keeping employee labor cost between 2530% of revenue. Stay in the restaurant business with excellent food and service. Expand our marketing and advertising in neighboring cities viz. Kathmandu, Pokhara, Birgunj and Biratnagar
  8. 8. Major areas of differencatation  First of its kind in SAARC countries  New and Distinct papaya dishes  Our competitive edge is the menu, the chef,     the environment, the management, the service and our friendly place. The chef has an excellent taste for what we prepare Our environment is elegant and comfortable and our decor is warm and relaxing. Enrollment in agro and agricultural practices for youth. New concept of promoting Papaya farming.
  9. 9. Our nitch marketing points  Word’s Of Mouth  Discount Coupons  Free Home Delivery  Concentrating on the customer's experience  Offer various specials throughout the week that people can come to enjoy.  The local residents and students always support new restaurants and the tourists do not have fixed preferences.  In addition, Rs.4,00,000 has been budgeted for a pre-opening advertising and public relations campaign.
  10. 10. Some of our focus dishes  Ethiopian Fruit Salad  Papaya Soup Cold  Papaya Smoothie  Bahamian Papaya Rum Cake  Papaya Tarts  Coconut-Papaya Rice Papaya Fritters  Papaya Balls  Chicken Soup With Green Papaya 
  11. 11. Before We Start Designing:  A kitchen is a room or part of a room used for cooking and food preparation.  A modern kitchen is typically equipped with:  kitchen utensils  Storage area  A gas-stove  A sink with hot & cold running water  A dishwasher  Some electric equipments and  Some kitchen cabinets
  12. 12. For Our Kitchen             A receiving area -with weighing machine Storage Area – for dry ingredients and other material Refrigerator- for storage of papaya and other ingredients Peeling section -for proper peeling of papaya Preparation area- a table with sink for Cooking area -for cooking main course Cold section- for assembling of appetizers, salads & desserts Hot plate area- where dishes are plated & wait for server to take to customers Dish washing area- where Soiled dishes are washed Pot wash area-for cleaning large utensils Food pickup counter Soiled Dish landing area
  13. 13. Food Pickup Window Partition Wall A rectangular area of 30*20 ft With receiving area out at back door Back door
  14. 14. Storage Refriger ator Food Pickup window
  15. 15. Storage Refriger ator Cold Section
  16. 16. Storage Refriger ator Cold Section Preparation & Peeling Area
  17. 17. Dirty Dish landing Storage Refriger ator Cold Section Dirty dish table Dish wash sectio n Rack Pot Wash
  18. 18. Dirty Dish landing Food Pickup window Dirty dish table Hot Plate Table & Storage Storage Refriger ator Cold Section Rack Gas Range Back door Dish wash sectio n Preparation & Peeling Area Pot Wash
  19. 19. Dirty Dish landing Hot Plate Table & Storage Storage Refriger ator Cold Section Food Pickup window Back door Ove n Deep fryer Preparation and Peeling Area Dirty dish table Dish wash sectio n Rack Pot Wash Drainage
  20. 20. Dirty Dish landing Storage Refriger ator Cold Section Back door Food Pickup window 4 ft 5 ft Hot Plate Table & Storage Ove n 6 ft 6 ft Deep fryer Preparation and Peeling Area Dirty dish table Dish wash sectio n 5 ft Rack 5 ft Pot Wash Drainage
  21. 21. Dirty Dish landing Food Pickup window Cold Section 8 ft 6 ft Refriger ator 16 ft Storage Hot Plate Table & Storage Ove n Deep fryer 4 ft Back door 16 ft Preparation and Peeling Area 10 ft Dirty dish table Dish wash sectio n Rack Pot Wash Drainage
  22. 22. Dirty Dish landing Food Pickup window Cold Section 8 ft 4 ft 6 ft Refriger ator 16 ft 5 ft Hot Plate Table & Storage Ove n Storage 6 ft 6 ft Deep fryer 4 ft Back door Dish wash sectio n 5 ft Rack 5 ft Pot Wash 16 ft Preparation and Peeling Area Dirty dish table 10 ft Drainage

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