fast food

1. FAST FOOD OUTLET

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. 

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

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.

13. FRYER
GRIDDLE
REFRIGERATION
HOODS

14. SINKS
QUICK SERVICE
RESTAURANT
POS 
SHELVES
DISPENSER

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. 
• To make Foodies a destination
spot for students and service
holders
• To establish a presence as a
successful local fast food outlets
in Udaipur.
• 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

19. FOOD
LICENSE

21. TARAN SONI
TARSHIT SINGH
TARUN CHOUDHARY
TARUN LEKHWANI
TEJVINN KAUR BAINS
TERRANCE ANCHEARY
THORAT ROHIT
UDAY KUMAR
UDBHAV SRIVASTAVA
UTKARSH BHATIA
GROUP - 10
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