Kitchen Design & Layout With Fresh Air & Exhaust Provision (Blue Print)
o Kitchen section designs with specs
o Electricity, gas, water inlet & outlet services specs
o Equipment selection with specs
o Exhaust & fresh Air system with specs
o Fresh water inlet, outlet & drainage system
o Wet area, Pot wash area flow
o Dry area, restaurant crockery, cutlery & glassware etc…
o Pantry setup specs
o S
ervice flow chart for easy pickup & drop of dishes
o Statutory requirement gas bank to be provided outside the premises
2. Tenders (Vendors for Meats, Fish, Dairy, Pulses, Vegetables, Dry Provision…)
o Selection of venders (equipment, cutlery, crockery & kitchenware)
o Ad in local news papers (optional)
o Negotiation with the vendors in conjunction with owners across the table
o Fix the best rates for a year ( yearly contracts)
o Set the terms of contract with the vendors in conjunction with owners
Quality, quantity, time of supply etc…
o Terms of payment (generally followed 15 day grace term)can help extending
3. Menu Engineering & Controls
o Menu Card Design (to be unique & reflect your persona)
o Study of restaurants & local market in the surrounding area
o Comparative study of pricing locally
o Menu selection planning & costing
o Competitive pricing & strategy (variable offers)
o Cost controls & efficiency
o Schemes & specials for selective nights etc…
4. Recruitment & Selection
o Recruitment from agency required for better local market options
o Selection of chef (to possess a innovative head)
o Selection of cooks
o After trials negotiation on salaries at par with market
o Decide on the employment terms & conditions
Staff to be on permanent basis & not on contract
o Confirmation after 6 months to be provided to deserving employees
o Statutory requirement states if more then 20 employees the company should be registered & provide e.p.f & esic to the staff (can help)
5. Menu Training & Presentations…
o Training of the chef on the menu with plate presentation
o Supervising the chef on the training provided by chef to the cooks
o Giving suggestive remedial measures to the staff and corrective action for quicker service
o Training the front line staff with the menu and one liners for suggestive selling
o Doing a sample round with the owners
6. Train Chef On Computing System & Report Analysis
o Train chef on the systems to look in to reports & feasibility on a daily basis
o Reports & analysis of food sales summary (Eg, KOT Analysis)
o Monthly reports to be generated & maintained for easier assessment and corrective measures
o Month end cost analysis reports
