Country : India
Assignment Task
 

General Comments:
A business plan is your roadmap for the future of the business. Not only does it provide direction, it requires you to consider all the pitfalls and opportunities of your prospective enterprise, well before you open its doors. It is your script of how the business ought to be.
It is very important to understand how crucial a well-planned opening is to the success of their concept. Hard work, great food, and the will to succeed are not enough. You need proper layout, training, established operational procedures, and a creative marketing plan, before you open. These may be more important to a successful opening than menu design or table and chair selection.

Reference points:-
Location: - In one of the major cities of India you have a space 5000SQFT in an area that is the city Centre business district .this area is also the main entertainment hub of the city in the afterhours.
Client profile: - the clientele in the day is largely office going crowd of various employee levels and in the evening the crowd morphs into leisure seeking, club hopping young and middle aged guests.
Operating choices:- The kitchen is being out-sourced to you/your concern, whereas the service and other aspects of the restaurant is being taken care by the owners. However your team will be legally and professionally responsible for all the aspects of food production and safety as is written in the contract which has been signed for a minimum of 5 years and is open ended.
Business development:- This is a joint responsibility of your company and the owners and the costs will be equally shared. Apart from the core business, additional business opportunities like office delivery, on – site catering can also be explored.
Procurement: - Being in the middle of business district there is ample choice of vendors for all kinds of hospitality related consumables. Also there are two large farmers markets in the vicinity which are a source of fresh produce including meats, fish and seafood. Although the markets are well stocked they supply only whole fresh produce, no processed raw material.
Bar :- the restaurant will have a well-stocked full service bar, for which the operating license has already been procured by the property owner.
Space allocation :-Appropriate space has to be allocated to various areas of operation ,such as the main restaurant,kitchen,staff areas, back areas etc. of

PREPARE AN EXHAUSTIVE KITCHEN PLANNING DOCUMENT FOR

1. A MULTI CUISINE CONTEMPORARY CAFÉ START UP
OR
2. A FINE DINE RESTAURANT WITH A CUISINE OF YOUR CHOICE
OR
3. A THEME BASED RESTAURANT

Business concept..
Write a vivid concept description. Use descriptive, to-the-point language to describe the following features of your concept:
Service style, such as fine dining, casual upscale, fast-casual or quick-serve.
Size and seating capacity.
Kitchen style
Operating hours and meal periods.
Atmosphere, ambience.   
General menu theme.
Points of difference or unique selling points.
Related products and services such as catering, delivery, and retail.
In addition to describing the food, be sure to mention interesting design elements, unique features or other attractions. And let's not forget the service. A good descriptive summary of the service style, as well as the promptness, is necessary to properly communicate the conceptual image of the restaurant.
Be sure to express any unique selling points or points of differentiation the restaurant may have. Points of difference can include anything from type of food to style or equipment.
You should also inform the reader of the size of the kitchen/kitchens and its storage capacity. Finally, be sure to enlighten of additional services the restaurant may offer such as catering, delivery or retail merchandise.
Sample menu.
Include a sample menu in your plan. A well-written and attractively designed menu can help to sell your concept. Whether your concept is a fine dining table service or a quick-service fast-food restaurant, the menu is your No. 1 planning tool. Only when you decide on your sample menu will you be able to plan and decide on your equipment and staff profile.
Customer perception, though influenced by several factors, is largely formed based on the appeal of the menu, whether it is a printed menu or a menu board. If you are opening a quick-service concept, consider the inclusion of your menu board design. And remember, it is not the number of items you have on your menu, but it is the variety and appeal that makes an eye-catching menu.

Proposed Quality control and Food safety standards:-
Basic plan pertaining to the food safety and Hygiene requirements needs to be furnished. This plan should be adhering to the standards set by local health authorities or any other statutory body that regulates such local laws .
Kitchen design and equipment layouts.
This is the main outcome of the project research. It should be at least A3 size , drawn with pencil or drawing pens. There has to be legible marking of areas and approximate sizes of the areas. The proportion of the area left for the main restaurant needs to be subtracted from the total area. There needs to be a clear marking of work flow with reference to the flow and counter flow of food to and from the restaurant. A main layout can be supported by individual section layouts.

The areas need to be divided in to three zones;-
Pre-preparation zone
Preparation zone
Cooking zone

Specific areas need to be allocated to the various zones which shall be further divided into sections according to the requirements of the concept.
Placement and location of each zone, its size, and sections need to be explained at length to justify their creation and need. The drawing should be in a specific scale.
Equipment layouts need to self-explanatory; they should justify their presence in a particular kitchen depending on the cuisine or food type. Specific sized equipment need to be plotted in areas (brand name and model type, size will get extra points).the source of energy (fuel) needs to be specified. Storage equipment related to each section needs to be plotted.
Appropriate water supply, Fresh air, exhaust systems and their internal placements need to be plotted and drawn in lines of various colored pencils such as water in Blue, Gas in Red and electricity in Green.( specifics such as technical details not required).

Sustainability Programme –
A short explanation based on the sustainability aspects such as Re-use, Recycle and Disposal plans and implementation methods.
Staffing
Hierarchy of the kitchen( with Justification)
Distribution of staff and rostering according to the specialization and hours of operation( chart)
Training tools and schedules
The staffing has to be well thought with reference to the factors written in the “reference points” section and the concept that you finalize for the business.

 

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  • Uploaded By : Brett
  • Posted on : August 03rd, 2019

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