Restaurant Development: Design, Costs, and Culinary Aspects

This presentation provides a comprehensive overview of restaurant design and development. It begins with an introduction, followed by a discussion of floor plans and mood boards, crucial elements for establishing a food outlet. The presentation then delves into the cost of materials, encompassing interiors, kitchen equipment, and dining room essentials, with an estimated cost of £700,000. Key issues impacting food outlet development are addressed, including rising food costs, manpower shortages, high real estate prices, warehousing challenges, logistics problems, cold chain inadequacies, high tax burdens, and substantial licensing fees. The presentation also explores the principles of culinary, such as balance, pattern, contrast, emphasis, unity, and variety, which are essential for creating appealing and flavorful dishes. The conclusion summarizes the key points, emphasizing the importance of strategic planning and adherence to culinary principles. References to relevant books and journals are also included to support the information presented.

PROFFESSIONAL E-
PRESENTATION

TABLE OF CONTENT
• Introduction
• Floor plan
• Mood Board
• Cost of Material
• Key issues that affect Food Outlet
• Principle of Culinary
• Conclusion
• References

INTRODUCTION
In the following report discussion on the floor plan and mood
board for a restaurant is done. It includes all the issues faced
while developing a design and all the operations for a food outlet.
The cost of material required for its development is also discussed
in this report. Along with it this presentation includes various
principles of culinary and hospitality.

FLOOR PLAN
A floor plan is important for a business to make before they start
the development of the business, in this case in order to take
permission for development for a food outlet construction of a
floor plan is necessary. It will contain entrance waiting area,
service bar if required, the dining room and kitchen.

MOOD BOARD
Mood Board refers to a visual presentation which includes
collage which consists of images, texts as well as sample
including all the objects required in composition. This helps in
generating a general idea about conveying the idea which can be
executed.

COST OF MATERIAL
•There are a number of materials included while developing a restaurant.
The major cost of materials required for development of food outlet in this
presentation are Cost of materials required for interiors, Cost of equipment
required for kitchen, it will also include all the dish washers, refrigeration
storage, dining room equipment and so on. All of this will require a cost of
£700,000.

KEY ISSUES THAT FOOD OUTLET
DEVELOPMENT


Rising food cost: Rising cost of food, fruits as well as vegetables and all the raw materials
included to cook meals is a great challenge for any food outlet.


Shortage of manpower: There is a number of human resource power required for hospitality
industry. The supply of skilled professionals and trained labour in this industry is very low.


High rate of real estate: It is important to have property in great locations so that the food outlet is
a success. It is necessary that this food outlet is easily accessible by people in order to make it a
success. Such real estate property are costing too much these days.

CONT.….


Warehousing: In order to run a successful food outlet warehousing of the raw materials used for cooking food as well as
stock of some furniture and cutlery is also required. With such high prices of real estate it is difficult to make
warehousing facility available for such food outlets.


Logistics: The logistics market is highly unorganised. It is required to develop an adequate infrastructure so that the
logistics and successfully take place. Due to overburdened ports and poor quality of services there are only few
important logistic players and due to the scarcity the prices of logistic is rising.


Cold chain: The cold chain facilities are inadequate to meet the proper demand of the market. It is necessary that cold
chain infrastructure must be developed so that food outlet can run affectively. Development of end to end supply chain
and proper use of logistic parks is necessary to be integrated with gold chain outlets so that food outlets can be benefited.

CONT. ….


High tax burden: The taxes charged on hospitality sector is to help. They need custom duties,
excise for me as well as a number of additional fees to be paid to government. Due to this it is a
challenge to set up a food chain or outlet.


Huge licensing fees: The licensing fees for hospitality sector is very high. Along with such high
fees these are also recurring from time to time. Due to which it creates an issue and affects the
development of the food outlets.

PRINCIPLES OF CULINARY
There are various principles of culinary which are important to be followed in this
food outlet. These various culinary principles are:


Balance- It is important that the food outlet have a balance of all the ingredients in order to make
sure that the food they prepare taste good. Taste is the major element involved here.


Pattern- There is a pattern in world in every cooking style it is important for outlet to follow
pattern in all that it prepares and serves.


Contrast- There should be a contrast of all the ingredients that are included in this. Interesting
flavours should come out while tasting of the dish.