2. About the outlet
Layout of the outlet
Design of the outlet
Capacity calculations
Menu card
Raw materials
Equipment
Back area
Market analysis (clientele)
Sales strategy
Mission and vision
Staffing
Food License
3. • Our fast food outlet name is Foodies. We provide the best of
flavors and spices with quality ingredients.
• Our menu gives wide variety of choices from burgers,
pizza, fries, wraps and aerated drinks.
• The specialty of our outlet is in providing vegetarian meals.
• Our major goal is to provide customer satisfaction and
provide them with the best of meals .
• We thrive to maintain high standards of customer service
during high volume and to build loyal clientele through
friendly interactions and to resolve complaints promptly
and professionally.
9. TOTAL AREA OF PLOT = 1200 sq. ft.
Total Area for front/guest dinning= 60%= 720sqft.
Total Area for back operations= 40%= 480sqft.
Area occupied by single cover = 14sqft
TYPE OF SITTING NO. OF TABLE NO. OF SITTING TOTAL CAPACITY
SQUARE TABLE(36"*36") 12 2 24
SINGLE SITTING 2 4 8
ROUND TABLE 4 2 8
HI SITTING CHAIR 2 6 12
52
RESTAURANT DATA
OUR OUTLET CONSISTS OF FOLLOWING :
• AC- 2 NO’s
• FLOORING – TILES
• LIGHTING – CFL TUBELIGHTS I.E, 6 NO’s
• BACK AREA – 4 NO’s
10.
11.
• Company name Aabad food pvt. ltd.
• Bun price 10/packet
• Burger patty brand desi chef
• Packing contain 20 pieces Price 260/Packet
• Vegetable
• Onion Supplier. Amritanjali ayurved pvt ltd
• Price 36/kg Packaging 50kg
• Supplier: HRD Export
• Price 20/kg Packaging 20 kg
• Supplier Rk Kirana and general store
• Cottage cheese 220/ kg
• Amul cheese Packet of 10 pieces 190
• Tomato ketchup Price 64/kg
• Supplier kG Enterprise
12. “Back of house” doesn’t
just apply to the
kitchen
it’s important to think
about all your
employees’ space when
designing a restaurant
floor plan. Servers,
sous chefs, hostesses,
bartenders, bussers,
barbacks, and all your
staff will need a place
to either gear up for a
shift or unwind during
a break.
15. • The employee welfare will be equally
important to success
• Individuals: People that dine in by
themselves.
• Families : A group of people, either
friends or a group of nuclear relatives
dining together.
• Take Out : People that prefers to eat
food in their home or at a different
location than the actual restaurant.
• We focus on these specific groups
because these are the types of people
who are usually frequent .
16. Our sales strategy require consistently
high quality food service, speed and
good quality. We can accomplish this
by :
• Hiring employees who genuinely
enjoy their jobs .
• Continually assessing the quality of
all aspects.
• Interacting with our customers
personally
so they know their feedbacks goes
directly to owners evaluating food
choices for popularity
17.
MISSION:
• To make Foodies a destination
spot for students and service
holders
• To establish a presence as a
successful local fast food outlets
in Udaipur.
VISION - To expand into a
number of outlets by a year and
so, and establish new outlets in
neighboring areas.
18. The staffing of our outlet is as follows:
• There is one Restaurant Manager
1. There is front-of-house restaurant staff
• 3 Server/Order taker: takes orders of the customers
and serve them with a courteous smile.
• 3 Busser: a servers assistant which removes trays after
the customer has finished and cleans the table.
2. Back of the house restaurant staff
• 3 Food runner: runs food from the back of the house.
• 3 Line cook: can range between experienced, mid-
level and entry level
