The document outlines a concept cafeteria for IIT Roorkee, emphasizing an enhanced dining experience that aligns with student needs and nutritional standards. It highlights a diverse menu focused on fresh snacks, a structured feedback system for continuous improvement, and a well-organized interior to promote engagement. Additionally, it proposes a prepaid meal card for added convenience and details staffing and service metrics to ensure quality.

1. CONCEPT CAFETERIA
FOR IIT ROORKEE
POWERED BY* FOODONOMIC & BROS & BIKERS

2. AIM & APPROACH
Our core focus is to put in continuous effort in dining experience inside campus in
accordance to the institute norms & procedure.
We will innovate with on-campus menu snacks & focus on adding new tastes.
Work towards maintaining nutrition & diet-friendly options, locally-sourced fresh
raw products.
Will develop static Cafeteria model after analyzing all inputs from students &
Institute aiming it helps management to achieve have good quality & equal
standards of food.

3. PRIORITY TARGETS
Versatility: New and versatile food options enhance the dining experience,
keeping students from becoming bored of the same old meals mid-semester.
Nutrition and Wellness: Nutrition is crucial as major products are snacks, therefore
the menu focus will be more towards fresh served snacks.
Taste & Quality Sustainability: Key area we will be implementing Standard
operating procedures for FOOD & SERVICE to maintain what we have promised.
Student Accessibility: We will collect feedbacks & improve what's required & add
on demand requirements.

4. *CLEAN & NEAT
ENVIRONMENT
*EFFECTIVE & TIMELY
SERVICES
*DISCIPLINED STAFF
WITH PROPER
UNIFORMS

5. INTERIOR
Interior plays an important role for students to stick around more inside the café
then to go outside to the market, it also should have a concept theme:
The wall will be divided in 5 sections –
1. Fun & Entertainment wall with attractive themes based on students mind set.
2. Food menu display wall with information on recipes, protein& nutrition, health
tips, special dishes.
3. Student information Wall which will have information on discounts, student
deals in city, we will keep on updating this for new options.
*Next slide has few designs which would help you understand interior concepts.

6. WALL CONCEPTS

7. WALL CONCEPTS

8. CAFETERIA STAFF
SERVICE
Waiter 2
Floor Supervisor 1
Floor Manager 1
*Floor employees will be properly
dressed with similar uniform, added all
the service staff comes with hospitality
experience.
KITCHEN
Head Chef 1
Continental & Snack Chef 1
Chef Helper 2
Cleaner 1
*The kitchen team comes wit average
15 years of experience.

9. CAFETERIA RATING & FEEDBCK FORM
Service: Excellent Above Average Average Below Average
Speed of service: Excellent Above Average Average Below Average
Staff friendliness: Excellent Above Average Average Below Average
Menu choice: Excellent Above Average Average Below Average
Food quality: Excellent Above Average Average Below Average
Food presentation: Excellent Above Average Average Below Average
Coffee/Tea quality: Excellent Above Average Average Below Average
Coffee/Tea presentation: Excellent Above Average Average Below Average
Atmosphere: Excellent Above Average Average Below Average
Value for money: Excellent Above Average Average Below Average
PLEASE WRITE IN YOUR FEEDBACK OR SUGGESTIONS FOR US TO SERVE YOU
BETTER………………………………………………………………………………………………………………………………………………
………………………………………………………………………..

10. NEW PROPOSED ADDITIONAL SNACKS WITH RATES
- Chinese Idli – 20 Rs - Gobhi Manchurian/Gobhi 65 - 30 Rs
- Potato Chilly – 40 Rs - Potato roll – 25 Rs
- Hara Bhara Kabab – 30 Rs - Veg Captain Kabab – 30 Rs
- Egg Grilled Sandwich – 30 Rs - Paneer Vada Pav – 30 Rs
- Cheese Grilled Sandwich – 40 Rs - Veg Fresh Vada Pav – 20 Rs
- Cheese Chilly Toast – 35 Rs - Momos 65/Momos Golden Fry – 30 Rs
- Sprouts – 30 Rs - Vegetable golden Queen – 35 Rs
- Himanchali Redu – 30 Rs - Ghevar Ice Cream Katori – 40 Rs (Only In
Roorkee)

11. SUGGESTIONS
We would like to suggest Student prepaid meal card facility for students to have
ease in eating & accessibility.

12. THANK YOU
POWERED BY* FOODONOMIC & BROS & BIKERS TEAM