PLANNING & OPERATING VARIOUS F&B OUTLET

ANCILLARY AREAS

In general, especially in large operations, five main back-of-the-house service areas can
be identified:
1. Still room/ Pantry
2. Kitchen stewarding
3. Hot plate/ food pick up area
4. Linen room
5. Store

RESTROOMS

The size of your restroom will depend on the seating capacity of your restaurant. Among
Experts, there are two very different schools of thought about restroom placement. One
group thinks they should be located near the entrance, so that guests can freshen up
before dining; the other thinks they should be nestled discreetly at the back of the dining
area. Realistically, restroom locations are most likely a function of where your plumbing
lines are, and these are usually near the bar and/or kitchen.

Minimum restroom space requirements based on

 the number of guests in your restaurant at any one time are spelled out in city
ordinances.
  The requirements spell out the number of water closets (the common legal name
for toilets in stalls), urinals for men’s rooms, and lavatories (washbasins) for hand
washing.

RATIO OF REST ROOM FACILITY OF GUEST

FIXTURE MALE GUEST FEMALE GUEST

Toilet 1 for every 100 2 for every 100
Urinal 1 for every 25 -
Wash basin 1 for every toilet or 1 for 1 for every toilet
every 5 urinals
PANTRY

The pantry or service room is located between the kitchen and the restaurant. It stores
items such as hollowware, special service equipment, glassware, linen, condiments,
disposables, etc. that are not stored is sideboards or hotplate. The servers can collect
coffee, open wine, prepare trays, wipe the edge of dishes, prepare bread baskets, collect
water, etc. in the pantry. This area is used for getting ‘ready to serve’ or ‘organizing for
service’ which usually cannot be done in the small area of the sideboard. Two swing
doors connect the pantry to the service area. One is to enter the restaurant and the other to
return to the pantry. Using wrong doors may lead to accidents. The doors may be fitted
with see through glass to see the other side of the door and the bottom of the door is fixed
with metal strip minimum 6” high to withstand the kicking of waiters while opening the
door.
The equipment required in the pantry depends on its location.For a restaurant situated on
ground level, one does not need an exhaustive list of equipment as it is located closer to
the main kitchen, still room, and wash –up area. Given is a list for pantry of a restaurant
located far from still room, main kitchen, and wash up:
• Cupboards-for glassware, condiments, disposables, special service equipment, linen
• Linen box-for soiled linen
• Stainless steel work table
• Plate warmer
• Bain-marie
• coffee /tea machine
• Water cooler
• Refrigerator
• Sink for washing service equipment
• Sink for hand wash
Some hotels or restaurants may have less or more equipment than what has been listed
depending on menu items on offer, service styles and location of kitchen and service area.
The following are examples of some activities carried out by waiters in the pantry:
•Waiters come in with soiled linen, throw it in the soiled linen box located near the swing
door.
Pick up fresh and clean ones from the linen cup board; go to the restaurant to prepare the
table.
•Waiters coming into the pantry with dirty crockery, cutlery, and glassware deposit them
on the landing table near the wash, properly stacked for washing. Cutlery is placed in
cutlery box and food waste is pushed into trash. The washed crockery, cutlery, glassware
are air dried/wiped and stored in the appropriate area. (Imagine the situation if waiters are
to carry all these soiled ware to centralized wash area at ground level)

In any establishment a client’s first impressions on entering the dining room are of great
importance. The creation of atmosphere by the careful selection of items in terms of
shape, design and color enhances the overall décor or theme and contributes to the total
harmony.

Physical Layout:

Good planning and physical layout are important keys to success in the food and
beverage industry. An effectively planned and well-run restaurant is a highly lucrative
business. If the nerve centers of the restaurant are not properly planned, it can result in
chaos and inefficient service.

Layouts are plans of equipment placement for accomplishing work according to a

specific operational program. Good layout planning is well appreciated because it cuts on
extra cost. It lends utility effectiveness and harmony to an enterprise. Good layout deals
with the orderly and efficient arrangement of all work facilities and personnel. Work
facilities mean the service areas, service points, maintenance points, storage area and so
on.

Creating a good work environment that is both aesthetically appealing and practically
efficient is a difficult task. However, it should be so arranged and organized physically
that it will provide a work environment that is conducive to effective and harmonious
work.

Objectives of Good Layout:

01) Reduces production cost

02) Increases employee safety
03) Better quality product
04) Reduces capital investment
05) Better service to the customer
06) Increases flexibility
07) Reduces the work in process to the minimum
08) Minimizes material handling and loss
09) More effective utilization of the floor space
10) Reduces work delays and stoppages
11) Better work methods and utilization of labor
12) Improves control and supervision
13) Easier maintenance
14) Better utilization of equipment and facilities
15) Elimination of congestion points

Decisions to be taken prior to the actual plan are:

1) The objectives of the organization must be clearly defined and interpreted.

2) A programme must be prepared to describe the needs. Location and some of the
architectural features known.
3) A flow plan developed compatible with the known desires and finance available.

Steps in planning:

The following order is suggested for determining information for the planning process.

1) Deciding on the location and the type of operation.

2) Space allocation.
3) Planning the functional and supporting areas.
4) Equipment selection.
5) Style of service required.
6) Type of clientele.
7) The budget available.

Factors to be considered when planning a restaurant:

1. Location
2. Competetion
3. Customer profile
4. Obtaining operational capital
5. Financial feasibility study
6. Style or concept
7. Staffing capabilities
8. Restaurant physical layout
9. Cuisine and menu offerings

LOCATION
Research into trade area and location begins after site selection is well under way.The
location plays a role in supporting one’s concept.It is important to evaluate the strength
(or weakness) of the local economy. How much industrial, office, or retail development is
going on?
In what shape are nearby houses and apartments, and what is the vacancy rate? How
much is property worth? What’s the crime rate? How often do businesses and homes
change hands? In short, you’re learning about the overall stability of the area.
This part of the study should also include details about a specific site: its visibility from
the street, public accessibility to the driveway or parking lot, availability of parking, city
parking ordinances or restrictions, and proximity to bus or subway lines. Ask about your
ability to change the structure, if you decide to add a deck, a porch, or a second floor.
Its important to add details of any proximity to a museum, park, hotel, sports facility,
college, military base—anything that would serve as a regular crowd generator for you.
Starting from the potential location of your restaurant, the five-mile radius around the site
is your prime market for customers. For QSRs, the radius is a little smaller; for table-
service restaurants, a little larger.
Following points are helpful in site selection:

 The type of customer

 Construction or remodeling costs
 Investment requirements
 Local ordinances, state and federal laws
 Availability of workers
 The option to sell alcoholic beverages
 Parking availability and accessibility
 Occupancy costs:rent,taxes,insurance and so on
 Utility requirement
 Speed of traffic
 Proximity to workforce
 Previous ownership
 Visibility
 Parking
 Accessibility
 Restaurant cluster

COMPETETION

In your five-mile radius, you must find out, in great detail, what other types of restaurants
exist. Classify them as self service or table-service; then zero in on any restaurant that has
a concept even remotely similar to yours. These will be your direct competitors. Take
notes as you observe their seating capacity, menu offerings, prices, hours of operation,
service style, uniforms, table sizes, décor—even the brand of dishes they use is valuable
information. Will your concept stand up to their challenge? In your market feasibility
study, you might classify the competition in one of two ways:
1. The existing direct competitors seem to have more business than they can handle, so
there’s room for you.
2. Even though they’re direct competitors, they have distinct weaknesses—outdated
décor, overpriced menu, limited parking—that give you a viable reason to enter the
market. If their concept is poorly executed, test your own skills by figuring out why.

CUSTOMER PROFILE

If you have decided on your concept first, this is the time to define it so well that you can
convince investors it is worth financing. The study’s goal is to pinpoint who the average,
most frequent guest at your proposed restaurant will be. To do this, you need
demographics on these folks: their age, sex, income per household, level of education,
number of kids, ethnic group, religious affiliation, and so on. Categorize them by lifestyle
and see how much you can find out about them. Also consider the life cycle of the
potential population.
Singles marry and have children, or not.Empty nesters eventually retire and become
affluent, middle-, or low-income senior citizens, active or inactive. Gauging these life
cycle trends can help you fine-tune a concept that won’t lose its appeal because its
primary group of customers is dwindling.
This type of research can be time and labor intensive, and it may be easier to purchase
data on some topics, so build in a modest budget for it. Most investors understand that
market research is an investment that will not pay off for many months. However, they
also understand that it is absolutely necessary.

OBTAINING OPERATING CAPITAL

Everyone in the restaurant business needs money, whether it is to open a new place or
remodel an existing one, to open a second location or smooth out a particularly uneven
business year. Most have to borrow money from a bank, with the noble goal of using
other people’s money (OPM) for pursuit of their own business happiness. Another
universal truth: Bankers seem to prefer the pain of a root canal to the prospect of
financing a restaurant. It doesn’t seem fair—unless you know that the foodservice
industry is hardly a model of stability and/or predictability. It is a complex, highly
competitive business, and even the “next big thing” is never a sure thing.

FINANCIAL FEASIBILITY STUDY

The idea no matter how glorious and exciting cannot match up if it doesn’t fit within the
stipulated budgets and the financial aid available to one.
It is going to take a solid financial analysis to make one’s dreams into reality. The
financial feasibility study should detail these elements: your projected income and
projected expenses, including both food and labor costs.

Projected Income

The first requirement is to project sales levels for each day, each week, and the entire
year before coming to terms with opening the restaurant.

The following things need to be determined:

1. the number of guests you plan to serve each day
2. The average amount that each guest will spend (known as the average check or check
average)
It is important to remember that one can’t get correct estimates until the figures are for
real therefore it is always smarter to slightly underestimate sales. After all, every seat will
probably not be filled for every meal, every day. Always have a buffer.

Projected Expenses

It is imperative to know the expenses one might incur beforehand. The three major costs
are food, beverage, and labor, which collectively are known as prime costs.
A survey needs to be conducted to gage the same and to make sure it helpful in
establishing the outlet actual profit earning ability and feasibility.

Labor Costs

You can’t decide how many people to hire or what to pay them until you’ve figured your
labor costs. From a survey, one can get an accurate picture of what restaurants spend on
payroll, and compare this to the local wage and employment figures you get from the
city. Of course, labor costs are always higher the first few months of business, since it
takes extra time to train your staff and you may hire more than you need at first. At this
writing, a restaurant spends 30 percent of its income on labor costs. This does not include
employee benefits (some of which are optional), which add another two to four percent to
overall costs.

STYLE OR CONCEPT

The style, concept, and/or theme of the restaurant should be taken into consideration
when planning potential catering services. Off-premise catering
services do not necessarily have to blend with the facilities offered by the
restaurant. On-premise catering services should, however, be designed to
function within the restaurant facilities.
FACILITIES

Restaurants facilities are a major factor in providing on-premise catering. The

Ratio of catering functions to restaurant services that can be handled at a
given time is dependent on the size and flexibility of the physical plant. Small
private parties are often incorporated into the general dining room setting.
Large parties must, however, be given facilities that are separated from the
general public. The restaurant floor plan in Figure 2-1 outlines flexible catering
space for a full-service restaurant operation. This restaurant has a private
dining room and bar facility with a dance floor that can also be used for
additional restaurant seating during busy time periods and holidays. Flexible
facilities such as these allow a restaurant to maximize revenues.
Many restaurants that offer in-house catering schedule large parties,
such as weddings, anniversaries, luncheons, and dinners, on days and times
when the restaurant is not otherwise open. Often catering business must be
refused because sufficient on-premise facilities are not available. When management is
continually turning away catering business, a decision will need
to be made as to how the restaurant will balance is future development of
catering versus full-service dining services.
Kitchen facilities play a major part in determining when and how catering
service demands can be met. Kitchen equipment must be flexible, allowing
for volume production to take place simultaneously with à la carte
restaurant service. The kitchen cooking load and holding capacity of ovens
and auxiliary equipment is important to determine if a kitchen is to be used
to its full capacity during busy times.
Storage and refrigeration facilities determine the amount of food products
available at any given time. The cost of waste from food spoilage due
to lack of refrigeration and freezer space could dilute the profit from additional
catering business.

CUISINE AND MENU

The primary cuisine and menu offerings of a restaurant constitute one of the
most important considerations for on-premise catering. As discussed earlier,
off-premise catering services do not necessarily need to be the same as those
offered at the restaurant for full-service dining.
Purchasing and production requirements are crucial to the successful
development of catering services. On-premise catering should offer menu
items that duplicate the established menu as closely as possible in order to
enhance production capabilities. Surrounding items, such as vegetables and
starches, are the most effective area of the menu to duplicate. Kitchen production
is more efficient when the number of surrounding menu items is

SPACE REQUIREMENT CALCULATION IN RESTAURANT

Chair and Table Setup Guidelines

To create the ideal table setup many things need to be kept in mind. Buffet table designs
and formal seating table setup styles can vary dramatically.

While planning a banquet setup table, including where to place utensils, dessert trays and
more. No matter what size your event may be,

Type of Dining Sq. Feet per Person Allows For

Immediate Guest Space

Lateral seating - allow approximately 24"-30".

NOTE: Arm and over sized chairs may require more space.

Allow 18" for guest from edge of table to chair back.

Table Spacing

Allow 42" between squared tables - allow chair back to back - leaves 6" to push out.(if
narrow isle required)

Allow 60" between squared tables - allow chair back to back - leaves 26" service aisle.
(When service isle required)

Allow 24" between corners of diagonal tables - customer access - no aisle.

Allow 30" between corners of diagonal tables - customer access - narrow aisle.

Diagonal seating saves floor space.

If space is very limited, booth only requires 8 square feet per person - aisle included.

Minimum aisle dimension is 36" in perimeter areas. 42" is preferred between rows.
Round Tables
36" Seats 4 People
42" Seats 5 People
48" Seats 5 People
54" Seats 6 People
60" Seats 8 People
72" Seats 10 People Hide Sketch

Rectangle Tables

30" x 72" Seats 6 People

30" x 96" Seats 8 People Hide Sketch

SPACE AND SIZING GUIDELINES

1. The restaurant kitchen is approximately one half the size of the dining room
2. Sizing by seat count
DINING ROOM
Deluxe 15-20 sq ft/seat
Medium 12-18 sq ft/seat
Banquet 10-15 sq ft/seat

BACK OF THE HOUSE KITCHEN

Deluxe 7-10 sq ft/seat

Medium 5-9 sq ft/seat
Banquet 3-5 sq ft/seat

3. Food prep is approx 50% of the back of the house

4. Storage is approx 20 percent of the back of the house
5. Warewashing is approx 15% of the back of the house
6. waitstaff circulation is approx 15% of the back of the house

STAFF REQUIREMENTS CALCULATION

The number of staff required for a function is determined by many factors such as
• Number of people to attend
• Type of function
• Types of food service
 • Number of dishes offered
In a formal banquet, one food server is for every 10 covers.
One wine waiter for every 15 covers, if beverages are served on cash basis: for every 25
covers, if drinks are inclusive and limited.

One waiter for 30 covers for buffet service; in general however, it cannot be calculated by
applying this norm as it depends on the number of food stations and other counters to be
manned, number of dishes to be served by the waiters, etc
One supervisor for every 30 covers for a formal function and 75 covers for a buffet.
One head wine waiter for every four to five wine waiters.
The banqueting in-charge must ensure that the duty allocation is done properly in such a
way that everyone is distributed with adequate tasks and no waiter remains ideal. The
wine waiter engaged for the service may assist in the mise en place and in food service.
Briefing the staff on the service procedure is the most essential part for the successful
service which should be done just before the function.

To calculate the total staff required

1. Estimate the number of staff required per service in one week.

2. Multiply the number of staff per service period by the number of hours to be worked in
each period.
3. Divide total staff hours by full time equivalent of number of staff.

Calculation

100 pax specialty restaurant operating for all 7days/week.

Restaurant timings
Lunch 4 hours (11:30 am to 3:30 pm)
Dinner 5 hours (7:00pm to 12:00 pm)
Staff timings
Lunch 5 hours (11:00am to 4:00pm)
Dinner 6 hours (6:30 pm to 12:30 pm)
Daily staff requirement estimate
Lunch 1 steward for 20 pax
1 captain for 30 pax= 5 stewards+ 3 captains+ 1 in charge=9 no
Dinner 1 steward for 16 pax
1 captain for 30 pax= 6 stewards+ 3 captains+ 1 in charge=10 no
Weekly staff requirement per service period
Lunch 9 staff x 7 days = 63 no
Dinner 10 staff x 7 days= 70 no
Weekly staff hours
 Lunch 5 hours x 63 = 315 staff hours
Dinner 6 hoursx70 = 420 staff hours =315 + 420 =735
Average staff required weekly staff hours/ weekly operating hours
=735/9x7(63)=11.6=12 numbers

STAFFING TABLE GUIDELINE FOR STAFFING BANQUET USING THE

AMERICAN BANQUET SERVICE POSITION MEAL ONE STAFF CAN
USUALL SERVE

Waitperson lunch/ 16-20 Guests

Dinner

Waitperson Breakfast 24 Guests

Waitperson Buffet 35 Guests
Waitperson Cocktail 50 Guests
Reception
Bartender Cocktail 50 Guests
Reception
Bartender Bar after 100 Guests
Meal

Note: There are three styles of service used in American banquet service to serve a party.

1. The station Method: Where each waiter is assigned two tables of 8-10 Pax each ( i.e.
Total 16-20 Pax). He is fully responsible for food service and clearance on these two
tables.
2. The Follow up method: Where the waiters are organized in teams of five. Three
waiters would carry the food into the function room and the other two would quickly
serve it. Each group would have a head waiter to supervise his side of the function room.
3. The combination method: where the food pick-up and service is done in teams, but
the clearance is done by individual waiters assigned to a particular section.

STANDARD SIZES AND SHAPES OF RESTAURANT FURNITURE

TYPE SHAPE SIZE

Table for 2 Pax. Square 30 x 30 inches or (2 ½
square feet)

Table for 4 Pax Square 36 x 36 inches or ( 3 Square

 feet)
Rectangle 54 x 30 inches or (4 ½ x 2
½ square feet)
Round 36 inches or ( 3 Square feet)
of Diameter
Height of restaurant table 30 inches or ( 2 ½ Square
feet)

Chair Dimensions Height- 39 inches or 1m

Seat depth- 18 inches.
Seat height-18 inches

PERCEPTION OF SPACE IN A RESTAURANT

Public distance 12 inches or more

Social Distance 6-12 inches

Personal Distance 2-4 inches

Note: The more exclusive the restaurant, the more space to be allocated to the guests.

TYPICAL HOURLY TURNOVER RATES IN F&B OUTLETS (Per Hour)

Commercial Cafeteria 1.5 to 2.5 Times turnover

Counter service 2 to 3.5 times turnover

Table service 1.5 to 2.5 times turnover
Leisurely table service 0.5 to 1.0 times turnover
Industrial canteens 2 to 3 times turnover

TRAFFIC AISLES - For people only 30 inches (2 ½ ft)

For Trolleys 24 inches
Work + Traffic Aisle: 42 inches width
Workers working back to back: 48 inches width
(Space used for movement of materials and workers)

Type of facility Dinning space in sq feet

Table service 12-18
Counter service 16-20
Cafeteria service 12-16
Banquet 10-12
Party buffet 9 sq ft/person including buffet
Restaurant buffet 20 sq ft including buffet spread
Standing buffet 5-10 sq ft
Table service 8-12
Counter service 4-6
Cafeteria service 8-12

FUNCTION AREAS SPACE REQUIRED ALLOWED

FUNCTIONAL AREA SPACE ALLOWED %

Receiving 5
Food storage 20
Preparation 14
Cooking 8
Baking 10
Ware washing 5
Traffic aisles 16
Trash storage 5
Employee facilities 15
Miscellaneous 2

MENU PLANNING

What is menu?
Comes from French, meaning “a detailed list” The menu is a mission statement; it defines
an operation’s concept and communicates that concept to guests.
Purpose of menu
1. Inform guests of items available and price
2. Inform employees of items to prepare and purchase
3. MENU is primary control tool for the operation
4. Menu is critical to communicating and selling items to the customer

Menu Planning Objectives

• Menu must meet or exceed guest’s expectations.
• reflect tastes and preferences of guests
• Menu must attain marketing objectives.
• What guest wants, location, prices, times
• must bring guests back for more visits
• Menu must meet quality standards
• Quality and nutrition go hand in hand
• Flavor, shapes, textures, palatability, flair
• Menu must be cost-effective
• Menu must be accurate

Constraints of menu planning

1. Type of Customer
2.Location of Establishment
3.Price Range
4.Type of Establishment e.g. Cafe or Fine Dining
5.Staff Levels & Capabilities
6.Kitchen Size, Facilities & equipment
7.Food Availability, Seasonality
8.Weather.
9. Time Available.
10. Budget

Factors Influencing Menu Planning

Availability of ingredients:

When compiling menus the chef needs to take in to consideration the availability of
Ingredients in seasonality and suppliers. If a dish is composed with a particular type of
Vegetable it should be checked that it is available all year round. Food prices fluctuate in
and out of seasons so it is imperative that food is used that is in season, however as
already stated seasonality is becoming a thing of the past with many foods being
imported but at higher costs which impact the chef's budget.

Equipment needs:

Some food such as fresh pasta and pizzas require special equipment if made in-house,
however this can add value to the menu. Many establishments recognize that
with equipment come space, depreciation, maintenance, training, cleaning and control.

Skill requirements of chefs:

Chefs should be capable of serving the menu. If a sophisticated menu is written it is all
well and good, but if the chefs do not have the skills to serve them complaints will be
made. Furthermore the employees will feel de-motivated and become dissatisfied when
complaints arise. Hence it is best to identify the right type of menu that can be provided.
Similarly, if a higher level of menu is required investment in new personnel or training
should take place.

Size of food production and food service facilities:

If the restaurant has a large seating capacity it is important to consider how the kitchen
will operate when full. If the menu is complex a full restaurant will require large amounts
of staff and space to meet these needs. If the menu is too complex it will slow up the
service time when busy. Similarly, if the kitchen is small the space available for food
preparation may be limited and so having dishes that require lots of preparation space
may cause accidents and problems. In this case, the preparation should be carried out off-
site and finished on site where possible. Storage is another consideration in relation to
space, if food storage is limited menu items should be restricted to reduce storage
requirements.

Service method:

Buffet, family, silver service, plated and guerdon restaurant service methods will affect
the type of food you serve.

Competition:

It is important to carry out regular competitor evaluations. Consumers will select one
competitor over another for different reasons, such as quality, presentation, price, variety,
ingredients used, promotions, portion and service. It is, therefore, imperative that your
menu is different and better than your competition. If you differentiate your product you
will increase your chances of attracting consumers. Be sure to also carry out this analysis
quarterly as competitors’ menus can change frequently. Also, remember that they are
probably visiting your establishment as well, evaluating your menu and repositioning
theirs!

HEAVY DUTY EQUIPMENTS

There are several key pieces of equipment in most commercial kitchens that do the
majority of the heavy lifting during day to day operations. Modern restaurant equipment
can be surprisingly complex. But selecting the right equipment does not have to be a
chore. Learn what to look for with these helpful guides.
 1. Commercial Ice Machines
2. Commercial Dishwashers
3. Commercial Refrigeration
4. Commercial Convection Ovens
5. Commercial Ranges
6. Commercial Fryers
7. Warming & Holding
8. Commercial Steamers

SELECTION AND PLANNING OF EQUIPMENT

Since hotels use a variety of equipment in various quantity, it should be selected and
purchased carefully, according to the needs and limitations of the hotel.

The various factors for equipment selection are :

1. Essentiality (need)- whether it is required to improve the quality, increase the quality,
reduce labor cost, reduce time, etc.
2. Cost- various costs such as initial cost, installation cost, repair and maintenance cost,
operating cost, etc. This can be calculated as E=A / B+C+D; Where E= Equipment Need,
A= Actual saving in labor during life of the equipment, B= Cost of Equipment
installation, C= cost of Operating and maintenance of equipment, C= Interest value on
capital investment. If “E” is 1.5 or more, equipment should be purchased.
3. Performance- performance of the equipment should be evaluated to serve the desired
purpose. Several models and brands should be checked before buying. If possible, the
actual working of the equipment should be seen.
4. Satisfaction of specific needs: Such as daily or weekly need. The production chart can
be used to analyze the specific need of the equipment.
5. Appearance and Design- it should be appropriate. It must blend well with the layout
of the area and design should yield to maximum utility and service.
6. Availability and Durability – Available through authorized suppliers, with sound
after sales service. Equipment should be durable for commercial usage.

Points to be considered when buying Restaurant Equipment:

1. Flexibility of use
2. Type of service to be offered.
3. Type of guests targeted.
4. Design of the restaurant.
5. The color theme to be adopted.
6. Durability of the equipment.
7. Stack ability of the equipment.
8. Ease of maintenance.
9. Budget available for equipment purchase.
10. Availability in future- replacements.
11. Storage space required.
12. Rate of breakage.
13. Shape and size of the equipment.
14. Delivery time required.

The various suppliers are contacted and asked to give their quotations of the required
equipments. A comparative analysis is then made to decide where to place the order.
Cheapest is not necessarily the best. The long term durability and quality aspects are to be
kept in mind when deciding the supplier. Samples can be asked from supplier so as to
make the correct purchasing decision.

EQUIPMENT MANUFACTURERS AND DISTRIBUTERS

Cutlery Stainless Steel: Venus, Kishco, Stec, Ramson, etc

EPNS ware: venus, arti, neeti
Bone China Crockery: Jaipur Ceramics, hitkari, cynosure, eagle potteries, Bharat,
Vitreous Crockery: Bharat, palam, eagle potteries
Glassware: Borosil, Year, Bormioli Rocco, Accor
Linen: Bombay Dyeing, Vimal, Mafatlal, etc
Furnishings: Vimal, OCM, etc
Kitchen equipment: Hobbart, continental, appollo, quality, Relief, Granada, Rans, Shanti,
Nand, Kitchen Tech,
Dish washing machine: IFB, Electolux, Quality, Rans, etc
Bar refrigeration and ice machine: Fosters
Bar Equipment: Sumit, Nand, etc
Restaurant Equipment: Anupam, Shanti, Stec,, J.S.Industries, etc.

Furniture

Furniture must be chosen according to the establishment and the variation in human body
dimensions.
In determining sthe specifaicaton for furniture for a food service operation , the following
factres might be taken into account.
· Comfort
· Cost
· Design
· Durability
· Function
· movability

Dining room furniture is available in many shapes, sizes, material, colour, texture, and
design. All of these must be taken into account while selecting them, so that the furniture
blends with decor of the food service areas. Furniture occupies most of the service area,
so these should be arranged carefully for maximum space utilization. The common items
of furniture found in food service are tables, chairs, and sideboards.

Restaurant Tables

While deciding on the number of tables required for should consider the following:

1. Size and shape of the area available after earmarking space for wash, cash counter,
waiting area and so on
2. Space for gangways and sideboards
3. Table sizes and their seating capacities

Restaurant tables are generally divided into two sections: table tops and table bases.

Table tops

They come in an assortment of sizes and shapes, of different materials such as wood,
mica, glass, stone, and so on. The standard table top shapes are rectangular, square, and
round. Wooden tops are used in upscale restaurant as they look elegant and rich. Formica
or laminated table tops that mimic the finest wood grains are also available at a more
affordable cost. These table tops are then matched to a table base.

Table bases

They are the holding posts of the tables and come in a variety of designs that are selected
to best match the theme and design of the dining area. Round table bases give a roomier
feel underneath while bi-point restaurant table bases provide a sturdier footing for the
table top. Selected table tops are firmly fixed to the bases chosen.
Service units, such as fast food outlets which have high seat turnover and very informal
service, use table tops of granite, mica, marble, or glass. Table tops in such units are not
covered with cloth, but might have place mats.
Wooden table tops, especially in fine dining restaurants, are permanently covered with
thick woolen cloth or felt which is termed as 'baize'.
1. Deaden the noise of cutlery and crockery while placing them on the table
2. Protect table top from heat from the dish
3. Give grip to the tablecloth and to prevent it from slipping
4. Protect the wrist of the customer while dining, Baize should never he exposed to the
guests.

For a comfortable dining the standard height of the table is 30'.

The size of the cover is 24x15'. keeping this size in mind, table capacities are calculated.
The length of the cover is 24' which is calculated as given below

Diameter of side plate 6'

Diameter of full plate 10'
Space for placing cutlery 8'

Therefore, the length :6+10+8=24’

The width of the cover is 15'm which is calculated below:

Width of full plate 10'

Space from the edge of the table to the handle of the cutlery 1/2'
Space for water goblet 4 1/2'

Therefore,the width:10+0.5+4.5=15

The sizes given above are the minimum required. However, the style of service
implemented in the food service area also dictates the size of tables. for example in an
Indian restaurant service, diners need more room on the table to place Indian bread
basket, gravies, salad, pickles, and so on. In this case, length of the table may be
increased by six inches.
Restaurant use tables of different shapes and capacities to maximize seating capacity. The
number of tables of two, four and six covers to be used, depends on the arrival pattern of
the guest and location. In general more tables of four covers and a few two and six cover
table are used.

Restaurant chairs

When choosing seating for the restaurant, there is an option of wood frame or metal
frame chairs. Wood frame chairs offer a distinct style and bring out a sense of tradition
and class to the establishment. Wooden chairs are a favorite among steak houses, family
style, and fine dining restaurants. The natural colours and grains in the wood add a classy
and elegant accent to the theme. Wooden restaurant chairs are also available in a wide
variety of backrest styles, patterns, and shapes-
Metal chairs will typically project a more modern and sleek look than the wooden chairs.
Metal restaurant chairs are painted and come in a wide variety of seat cover and backrest
cover options. Metal chairs are an ideal choice for those desiring a modern look and for
those who put emphasis on the colour base of their dining decor. There are also a variety
of padding cover materials such as leather and vinyl to exhibit the quality of the chair.
Moulded polyvinyl chloride (PVC) chairs are used in cafeterias and low budget eateries.
Chairs are available with arms and without arms. The kind of chairs to be procured
depends on the target clients and profile of the restaurant. For long conferences, seminars,
and presentations, it is advisable to provide chairs with arms in the banquet halls. Leather
padding furniture is more comfortable. Stackable chairs and collapsible tables are
preferred in banquets for sasy storage.
Furniture chosen for food service should be comfortable, easy to maintain, sturdy, and
durable, tandard size of chairs:

Height of the chair (from floor to the seat): 18"

From floor to the top of the chair: 39"
Depth of the chair: 18"

High chairs and booster seats

High chairs and booster seats are a necessity in most food service establishments and
restaurants for children. High chairs are available in wood or plastic and come in a
variety of finishes and colours. Booster seat can be a valuable alternative to high chair
seating.Booster seats come in a wide range of colours. Certain manufacturers raise the
sides of booster seats for added safety. If high chairs or booster seats are not available, a
good amount of seat cushions according to the site of chairs can be held in stock for
children. This cushion can be placed on the chair, secured, and the child can be seated for
comfortable dining.

Sideboard

Food service personnel will not be able to extend quick service and work efficiently
without sideboards. It holds all the necessary cutlery, crockery, hollow ware, menu cards,
check pads, accompanying sauces, and so on, that are required during service. It is also
termed as a dummy waiter. It is equipped with drawers, compartments, and shelves.
The number of sideboards required for a service area depends on the
• Total number of covers
• Space available
• style of service
• quantity of equipment to be held
• Number of wait staff to share the sideboard
It should be conveniently positioned so that it can be easily accessed by the service staff
during service. One sideboard may be assigned to 6-8 tables or to every 30 covers. For
example, restaurant has 120 covers, it may have 4 sideboards.
Sideboards may be incorporated with a hot plate to keep the food warm during the course
of service. The warmer should be turned on approximately 10 minutes before service so
that the warmer would be ready for use during the service. If turned on too early, the
warmer would be heated up unnecessarily. The sideboard top may be made of wood or
stone and the rest made with wood. Proprietary sauces, straw holders, toothpick stand,
water jugs, menu cards, wine list and so on, are placed on the top.
It has drawers with compartments to store the necessary cutlery. These compartments are
lined with baize to prevent noise and scratch marks.
The following items are kept in the sideboard:
• Side knives • Glassware (wine glasses and water glasses)
• Soup spoons • Napkins, tray cloth, waiter's cloth
• Fish knives and forks • Sugar bowls with tongs, cup and saucers
• Dessert spoons and forks • Cruets
• Large knives and forks • Ashtrays
• Service spoons and forks • Paper napkins
• Tea spoons and coffee spoons • Candle stand
• Underliner • Trays
However, crockery, and linen required during service are stored in the lower shelves. It is
better to keep the shelves closed for a better appearance.
Items from the sideboard used during service should be replaced at the end of the shift or
at the beginning of the shift by the waiters.

Reception desk/hostess desk

It is a high desk positioned at the entrance of specialty and fine dining restaurants, used
by the hostess or the reception head waiter to receive guests and guide them to their
tables. A telephone and a reservation book are placed on the desk. The keys of
sideboards, linen cupboards, and so on, are placed in the drawers of this desk and are
collected as and when required.
The hostess attends calls from prospective clients, takes details on table reservations, and
makes an entry in the reservation boot When the guests arrive at the restaurant, they are
received by the hostess who checks if they have reservations and takes them to the table
assigned. Restaurants that do not follow reservation system may not have this desk.
Restaurants such as fast food outlets, cafeterias, and so on, where seat turnover is very
high and customers walk in without reservations, would not have such desk.

Linen

The term 'linen' in food service area covers tablecloths, napkins, tray cloths, slip cloths,
buffet cloths, waiters cloths, and tea cloths. Extensive use of linen involves higher
laundry and replacement costs, which results in more overheads (this should not be a
constraint for not using linen in exclusive restaurant that cater to upscale market).
Therefore, the fabric chosen should be long lasting, with non-fading colours -and must
withstand frequent laundering and stain removal process.

All tables with wooden top are covered with tablecloths to enhance the appearance of the
dining area. Plain tables can quickly be transformed into a formal dining seating with the
use of tablecloths. Tablecloths are generally used in fine dining restaurants. The colour of
the tablecloth must go well with the colour scheme of the interior. Hotels with many
restaurants may use different coloured tablecloths for each of their outlets for easier
identification and control of linen movement. The size of the cloth depends on the size of
the tables to be covered.
Considering the minimum fall of 9" from the edge of the table, one can easily calculate
the size of tablecloth required. For example, to cover a table of 2'6" square table, one
needs a cloth of minimum size of 48" x 48". It is calculated as follows:
Width of the table 2'6" which is = 30"
Add: fall of tablecloth on two sides: 2" x 9" =18"
= 48"

Gives a ready reference for tablecloth sizes (minimum size).

The quantity of tablecloths required for service depends on

1. The number of tables
2. The time taken for washing
3. The frequency of changing of tablecloth
Some establishments may change the cloth everyday and some for lunch and dinner. most
establishments cover the soiled tablecloth with slip cloth during service.
Assume a restaurant has 15 tables, changes cloth after every meal, and takes two days for
washing. Then the tablecloth requirement will be 15 x 2 x 3 = 90 cloths. The frequency of
changing tablecloths depends on the profile of the restaurant.
(Nate: Popular restaurants and fast food outlets do not use tablecloths. Instead, place mats
are used on which the necessary settings are done. Place mats can act as a good selling
aids if specialties are printed on them or can engage the guests while waiting for their
orders by printing puzzles, zodiac signs, sudoku, and so on, on them.)

Napkins

These are for guests" use, normally kept folded at each cover and unfolded and spread on
laps of guests by service staff or by guests themselves depending on the situation . They
are also called as serviettes.
Napkins are available in many attractive colours. The colours chosen should be in
contrast to the tablecloth and should blend with the overall colour scheme. Each
restaurant uses napkins of different colour for proper control. As napkins are laundered
frequently, the fabric chosen should be able to withstand frequent washing and should be
long lasting.
There are two standard sizes of napkin:
• 18" x 18" for lunch • 20" x 20" for dinner
Though there are two sizes, most of the establishments use napkins of any one size.
Napkin should be neatly folded by the wait staff and kept on tables either in glasses, on
side plates, or in the centre of the cover which enhances the appearance of the table set
up.

Crockery

Crockery includes all items of earthenware or chinaware such as plates, cups and saucers,
pots, vases, and so. The following are the type of chinaware available in the market:

Earthenware

It is made of 25 per cent ball clay, 25 per cent kaolin or clay, 15% china stone, and 35
per cent flint.
The advantage of earthenware is that it is cheaper, but it is easily chipped or cracked and
much heavier than bone china.
Bone china
It is made of 25 per cent china clay, 25 per cent china stone, and 50 per cent calcium
phosphate.
It is strong and translucent. It looks beautiful and is very expensive. Nowadays,
manufacturer has introduced crockery which has qualities of bone china, but is less-
expensive. Such are available under a variety of trade names such as Vitrock, Steelite,
and so on. they are stronger than earthenware and less expensive compared to bone china.

Porcelain

It is made of 50 per cent china clay, 25% quartz, and 25% feldspar (aluminosilicate
mineral).
It is vitreous and translucent with a grey or blue tinge. it is used in oven to tableware
dishes.

Stoneware
It is hard and vitreous crockery, fired at a high temperature. It is heavy and available in
bright colours, suitable for restaurants where bright colour crockery is repaired.

Selection of crockery
The crockery chosen should be attractive and must blend with the decor of the service
area. From the most expensive bone china to the cheapest earthenware is available in the
market to suit the pocket of various food service operators. If a hotel has many
restaurants, each outlet may have crockery of different colours and patterns to suit their
decor, provided there is a guarantee for variability of the same designs for replacement in
the future.
While selecting the chinaware, the following points should be considered:
1. Plates should have complete and even glaze
2. Pattern or design should be under glaze so that it is protected and does not wear out
with repeated washing
3. Suitable for multiple purposes, for example, using bowls for soups and breakfast
cereals. half plate for appetizer, fish, vegetables, savoury, and sweet
4. Stackable up to 30 plates or saucers in one pile
5. Suitable for machine washing
6. Plates should have rolled edge to resist chipping
7. Light weight
8. Suitable for microwave application
9. Resistant to high temperatures of 85 degree celsius
It is advisable to go for simple design or plain crockery as it does not get outdated and
replacing will be quick without any problem or huge investment.

Printing designs on crockery

There are two methods of printing design/logo on crockery: under glaze and on glaze.
Under glaze
In this method, a logo or design is printed on the crockery after one firing and they are
glazed and fired for second time. The pattern is completely under the cover of glaze and
will not wear out.

Food and beverage service outlets use variety of glasses for different types of drinks
which call for in delicate and fragile equipment. The style, quality, and sparkle of
glassware selected portray the profile of the restaurant. Glasses are named by the drinks
served in them. Though glasses for different drinks, it is better to go for limited types of
glasses that may be suitable for all kinds of drinks. This not only saves the investment but
also reduces storage area and makes replacement easier in case of breakage.
There are basically two types of glassware: plain and cut glass. Plain glassware is
preferred over cut glass as one can appreciate colour and brilliance of the contents of the
clear glassware.
Glasses have any or all of the following parts
• Bowl
• Base or foot
• Stem

Tumbler
It is basically a bowl without stem or foot. Its sides may be straight, widened, or curved.
Examples: Rock glass, old-fashioned, highball, Collins, juice glass, and so on.

Footed ware
In this type, the bowl sits directly on a base or foot without the stem. Bowl and base may
come in a variety of shapes. Examples: brandy balloon, beer goblet.

Stemware
It refers to glasses that have all three parts- bowl, base, and stem connects the bowl with
te base or foot. examples: red wine glass, white wine glass, etc

Consider the following points while purchasing glasses:

• Should be free from air bubbles
• Should have a smooth, transparent, and even finish
• Should be relatively heavy and durable
• Should be resistant to impact and thermal shock
• Should be easy to replace
• Should not be cracked or chipped

Tableware

The term tableware refers to all pieces of flatware, cutlery, and hollowware.

Flatware

Flatware in catering parlance means all forms of spoons and forks while cutlery denotes
all types of knives and other cutting implements used in the dining area. However, cutlery
is the common term used frequently in the hotel industry to refer to spoons, forks, and
knives used for eating. The term flatware is seldom used during operations.

Cutlery

Cutlery is available in various designs in silver, plated silver and stainless steel material.
The type of metal needed for a service operation depends on the profile of the restaurant
and the capital available. Silver and plated silver are expensive, suitable for high-class
dining operations that cater to elite customers but maintaining this type of cutlery is very
expensive and consumes more labour for polishing. Burnishing machine, polivit, and
plate powder methods are used for retaining the shine and to remove stains.
Stainless steel cutlery is available in many grades of quality and finish. The two best
qualities are those marked 18/8 which means a composition of 18 percent chromium and
8 per cent nickel, and 12/12 which is 12 per cent chromium and 12 per cent nickel. It is
available in matt or shiny finish.
Whatever metal and design chosen, the cutlery should be comfortable for customers to
use and easy to clean. While deciding on the pattern, it is always better to keep to any one
pattern for all pieces of cutlery and a cover should not have cutlery of different designs. It
is always advisable to go for plain cutlery as its replacement and cleaning is easier.

VARIOUS SET UPS FOR SEATING

Loose Random- Free standing furniture placed in no discernable pattern within the
dining room.
Loose Module: Free standing furniture placed in a pre determined pattern with or
without using dividers to created smaller areas within a whole.
Booth: Fixed seating, usually high backed, used to create a secluded seating
arrangement.
High Density: furniture with minimum dimension usually fixed in nature, positioned
within a given area to create maximum seating capacity.
Module: Seating incorporates tables and chairs constructed as one piece, and may be
fixed.
In situ: Customers served in areas not designed for service eg aircraft and hospital beds
Bar and lounge areas: Customers served in areas not conventionally designed for eating.

Depending upon the outlet i.e. Specialty restaurant, coffee shop, fast food, pub,
discotheque etc the appropriate set up for seating is used.

The more exclusive the outlet, the more space is to be provided to the guests.

The seating arrangement also depends upon the type of guests and the amount of time
they are expected to spend in the outlet.

RESTAURANT ILLUMINATIONS

Natural Lighting and artificial lighting.

Incandescent and Fluorescent lighting
Functional and décor or mood lighting.

Restaurant Illuminations refers to the type of lighting arrangements i.e. Incandescent or

Fluorescent lighting. A 70:30 ratio creates a pleasant and natural atmosphere.
The trend is to have a bright illumination during breakfast and lunch time and a more
diffused illumination during dinners.
Functional lighting refers to the lighting which is required by the service staff to perform
their work and which highlights any special areas or features of the restaurant.
Mood or décor lighting refers to the lighting which is used to create an ambience and
enhance the décor of the restaurant.
The brighter the lighting, the faster the guest is expected to have his meal and leave the
restaurant and vice versa.
To save energy, natural light should be used during the day time. There should be no dark
shadows in the restaurant, which appear hostile and unwelcoming.
Dimmers should be used to change the moods
Brightness for breakfast, Restfulness for lunch, and romantic for Dinner.