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FAST FOOD OUTLET
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
• 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.

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

• 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
“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.
FRYER
GRIDDLE
REFRIGERATION
HOODS
SINKS
QUICK SERVICE
RESTAURANT
POS 
SHELVES
DISPENSER
• 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 .
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

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.
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
FOOD
LICENSE
TARAN SONI
TARSHIT SINGH
TARUN CHOUDHARY
TARUN LEKHWANI
TEJVINN KAUR BAINS
TERRANCE ANCHEARY
THORAT ROHIT
UDAY KUMAR
UDBHAV SRIVASTAVA
UTKARSH BHATIA
GROUP - 10
1941106234
1941106235
1941106236
1941106237
1941106238
1941106239
1941106240
1941106241
1941106242
1941106244

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F&B ASSESMENT BATCH B GROUP 10 (1) (1).pptx

  • 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.
  • 4.
  • 5.
  • 6.
  • 7.
  • 8.
  • 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
  • 20.
  • 21. TARAN SONI TARSHIT SINGH TARUN CHOUDHARY TARUN LEKHWANI TEJVINN KAUR BAINS TERRANCE ANCHEARY THORAT ROHIT UDAY KUMAR UDBHAV SRIVASTAVA UTKARSH BHATIA GROUP - 10 1941106234 1941106235 1941106236 1941106237 1941106238 1941106239 1941106240 1941106241 1941106242 1941106244