Conceptual planning of Restaurant-Food, Beverage, Service & operations.
Design layout of kitchen, bar and dispense sections.
Sourcing and Ordering of any additional equipment and other kitchen operating supplies.
Layout plans of Kitchen, Bar and Dispense sections areas. BOQ with detailed Technical Specifications of equipment required. Assistance in sourcing of the equipment. Preliminary concept presentation. Detailed list of Kitchen Operating Accessories and recommended suppliers thereof preparation of an estimate / Budget.
On approved of layouts proposed in stage 1- completion and handover of all facility planning related documents.
Final Drawings for the following
Kitchen, store and kiosk layout including civil work details as required.
Detailed Electrical plan for concerned areas.
Detailed plumbing plan for concerned areas.
Design and detailing service ware Crockery, Cutlery, Glassware, Disposable, Packing Material and Kitchen Accessories.
Sourcing and Ordering of the aforementioned.
Listing of requirements of Service ware, Glassware, Crockery, Cutlery, Disposables, Packing Material and Accessories. Assistance in identifying appropriate vendors/ suppliers. Ordering of aforementioned items. Identification of linen and uniform requirements
Hiring of staff- Kitchen and F& B Service, as per requirement
Standard operating systems and procedures for all operational areas.
Identification of staffing requirements. Interviewing and hiring of operational area staff. Identification of software – Billing, Stores. HR, management, Inventory. Preparation of Standard Operating Procedures
Training of staff- Kitchen and F&B
Commissioning of the restaurant
Final Menu Trials shall be conducted. Training of all Kitchen Staff in Food Production Bar and Restaurant training & for all service staff Preparation for launch. Assistance to launch Restaurant.
Additional Support :
You shall undertake to conduct the first Quarterly Operational Reviews & Quality Audit for both location as a part of the scope of this agreement.