2. Objectives
● Introduce the key concepts in preliminary planning in the design and
layout of food service
● Explain the importance of of preliminary planning in the design and layout
of food service
● Define the factors that needs to be planned out for the design and layout
of food service
3. Introduction
● Preliminary planning for layout and design have a great impact on its
appeal to the guest and on the productivity of employees.
● If the planning is not proper, the guest orders might get delayed, as
production people will take more time to prepare and the extra walking
time will make them tired. It will also reduce their interactions with guest.
● Design and layout are very important as it is directly related to capital
costs.
4. Key Concepts of Preliminary Planning
● Study current trends in design, equipment, regulatory codes
● The menu of the restaurant is the key for selecting the equipment and
allocation of space.
● Architectural features must ensure and incorporate the concept of cost,
clearing noise, sanitation etc.
● Flow diagrams should be prepared to show the location of work units.
● Diagrams of equipment must be drawn to scale to understand space
requirements.
● All government regulations have to be considered.
● The entire facility is divided into major work areas, such or receiving, storage,
issues, pre-preparation, preparation, service, wash and support areas.
5. The Importance of a Preliminary Planning
● Realizing the Vision: Before presenting your restaurant to customers or
investors, be clear on your goals. Planning can help you realize your
ambition. These selections allow you to design a great business plan with
actionable goals.
● Creating an operational and financial plan: A food service business plan's
main goal is to detail all the steps you'll take to succeed. A concise
company overview helps you visualize your restaurant's concept, theme,
food, and service, including a sample menu. A plan also estimates staffing
needs.
6. The Importance of a Preliminary Planning
● Concise Financial Strategy: Running a food service restaurant requires
careful cash flow management. How would you pay rent, personnel,
vendors, etc.
● Assessing progress: Food service planning lets you set goals, benchmarks,
and track success. You can also meet your restaurant plan goals by setting
timetables. Set a monthly sales target and measure it to see if you're
close.
7. General Steps in Preliminary Planning
Step 1: Doing market survey and gathering information. Actually developing blue
prints, and putting plans into practice.
Step 2: Procuring funds and the required area, space or building, and equipment;
setting standards 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 profit.
8. General Steps in Preliminary Planning
Step 1: Doing market survey and gathering information. Actually developing blue
prints, and putting plans into practice.
Step 2: Procuring funds and the required area, space or building, and equipment;
setting standards 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 profit.
9. Concept Development
● The concept of a food service operation is the overall plan for how it will
meet the needs and expectations of its intended market.
● A food service operation‘s concept is expressed in many ways, including
its menu, décor, form of service, pricing, and location.
● Concept development means developing a plan for the success of the
operation in its market in advance of actually designing- let alone
building-the facility
10. General Types of Food Service Concepts
Fine-dining restaurants have star chefs, careful service, attractive décor, and premium costs.
Theme restaurants: English pubs, sports celebrity restaurants, and re-creations of diners are theme restaurants.
Casual Dinner Houses: Casual dinner houses include modern décor and great value. Chili's, T.G.I. Friday's, and
KFC are casual dining chains.
Ethnic restaurant: Ethnic restaurants reflect their countries' foodways. There are Mexican, Italian, French,
German, Thai, and Indian restaurants.
Family restaurants serve costly, kid-friendly food.
Fast-casual: Casual restaurants offer fast service, fresh ingredients, and premium dining. Panera Bread, Chipotle,
and Baja Fresh are examples.
Quick-service restaurants: These include fast-food, deli, bagel, and sandwich shops.
