We developed a hypothetical fast food company. contact details call/whatsapp: 03228632301

1. Diagram of the facility layout

2. Space & Equipment
Point of sale (POE) system.
Track sales and inventory usage.
POS systems help specify the exact amount of product used for each purchase.
These POS system also allow us to print out reports so we can study ways to lower food costs.

3. Space and Equipment Cont…
Cold Storage
Refrigerators and freezers for storage of ingredients.
Walk-in refrigerated unit for storing foods from the service line
Service line foods are those we have left over from the day, such as lettuce, cheese and green
onions.
Self Service Equipment
To hasten the ordering process
Soft drink dispensers
Self-service salad tables, tongs, tray, turners, microwave ovens, Fryers, food warming
equipment, grill scrapper, ventilation hoods are also used in our restaurant.

4. Space and Equipment Cont…
Conveyer Toaster
Countertop Combination Cooking Units
Countertop fryer

5. Space and Equipment Cont…
Heated Merchandiser
Fry Stations

6. Space and Equipment Cont…
Mixer Grinder
Scrapper

7. Measuring and controlling quality
Selection of right ingredients around the world.
◦ Special sauces from Germany.
◦ Chicken from trusted shops.
◦ The key ingredients are imported and local are not preferred.
Right cooking temperature & also of utensils.
A special focus is given to presentation of the dish.