FOOD PRODUCTION

MAJOR MODULE
ASSESMENT
PROJECT

NAME: AISHWARYA MOITRA

SECTION: FP-6 ROLL NO.: 63
MAKAUT : HCA
REG. NO: IIHM19KOL965/LE
BATCH: 2019-2022

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 TOPIC : A MULTI-CUISINE RESTAURANT

AIM: The aim of this project is to prepare an exhaustive kitchen

planning document with a given area of 10,000 sqft. Let’s do
research on the given topic and make it happen.
INTRODUCTION:
The name of the restaurant is “DESI FIRANGI“. The name itself
depicts a vintage based theme restaurant where you can enjoy
the lost recipes from all corners of North India in an historical
ambience as well as Italian, Chinese, English and continental
having its own respective ambience but the main attraction of
the restaurant being Indian cuisine since it’s an Indian
restaurant.
As you enter the Indian section, you can hear the sound of the
rolling drums like that of the royal palaces and beautiful
mellow music just to suit the temperament. The musical notes
of the gharanas is an amazing way to entertain the guest
making them feel like having food in the royal darbar. Whereas
the in the Chinese section, classical notes of Chinese music will
be played to inculcate an essence of China. The ambience of
Italian English and Continental will be enhanced by Jazz and
country music. The restaurant will have a total area of
10,000sqft. The kitchen will be a full-fledged modern one with
bakery, hot kitchen, garde manger, walk-in and freezer for cold
storage stuffs. The restaurant will be operating to serve lunch
and dinner which comes in an affordable price. The restaurant
also provides with outdoor catering services.

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MAIN DISCUSSION:
The name of the restaurant is “DESI FIRANGI“. The name itself
depicts a vintage based theme restaurant where you can enjoy
the lost recipes of India in an historical ambience also
embracing food cultures of China, Italy,Engand etc . As you
enter the restaurant, you can hear the sound of the rolling
drums like that of the royal palaces and beautiful mellow music
just to suit the temperament. The musical notes of the gharanas
is an amazing way to entertain the guest making them feel like
having food in the royal darbar.
It is a 400 seat dining restaurant and a dining bar with 25 seats.
It is focused on servicing Kolkata’s growing demand for an
ethnic North Indian food experience ranging from Jammu and
Kashmir to Meghalaya. The location will be in the booming area
of Park Street, Kolkata.
The area is in need of a North India based restaurant but also
having international cuisines for offering variety and to attract
people who’re attracted to international cuisines. It will be an
inspiring and informational restaurant, combining an eclectic
atmosphere with excellent and interesting food. The mission is
to serve the long lost recipes of India, and also efficient and
superior service - customer satisfaction is our paramount
objective.
Desi Firangi will be the restaurant of choice for a mature and
adult crowd, couples and singles, young and old, male or
female. The atmosphere caters to a young but mature adult
crowd. The restaurant will feature a comfortable and open

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concept design. Comfortable furnishings and decor, will keep
the customers feel refresh.
Desi Firangi varies from different states of North India menu
that features North Indian food also Chinese, Italian, English &
continental. The menu flows together to create complementary
elements. Taking from appetizers, soups, to main course and
desserts with extraordinary food plating, will be there in the
menu. The final menu will be defined by the Executive Chef and
paired with the wine menu. We have carefully selected a
premium wine, beer, and alcohol listing, from which we will
choose the modes of rotating and selection.
Desi Firangi’s marketing will focus on exotic foods, but our
work hours, target market, and location will produce
significant alcoholic drinks and food sales. Our concept
combines variety, ambiance, entertainment and a superior staff
to create a sense of 'place' in order to reach our goal of overall
value in the dining/entertainment experience.
The restaurant will be a fine dining in a cozy atmosphere. The
restaurant has the view of the palace like the ceiling of the
dining area is decorated with chandeliers thus giving a view of
the historical building. Bright lights, lanterns, chandeliers,
flame lamps, brick textured walls will give a proper ambience
and crowd catching ethnic view to the customers. This will
contribute to a sense of community and give new artists a
chance to show their work for a diverse clientele. The creation
of a unique and innovative fine dining atmosphere will
differentiate us from the competition. The restaurant will stand
out from the other restaurants in the area because of the

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unique design and décor and the menu pricing. We will offer a
fine dining experience in a totally different atmosphere.
We will be open 6 days a week.
The restaurant will have a total area of 10,000sqft where it will
be segregated into reception area of 1,000 sqft, kitchen area of
2,500 sqft , serving area of 3,000 sqft , back area of 500 sqft, bar
area of 1,000 sqft, store of 1,000 sqft and walk in of 500 sqft
and deep walk in of 500 sqft .
The kitchen will be a full-fledged modern one equipped with all
kind of modern equipments, walk-in and freezer for proper
storage of meats and vegetables. The restaurant will be
operating to serve lunch and dinner which comes with an
affordable menu pricing. The restaurant also provides with
outdoor catering services. The menu goes with the name of the
restaurant which brings the long lost dishes from India thus
opening Desi Firangi of the long lost culture of Indian cuisine.
● Serving Lunch Monday - Saturday 12:00 AM to 04:00 PM.
● Serving Dinner Monday – Saturday 07:00 PM to 11:00 PM.

A key source of revenue for the restaurant will be alcohol and

bar sales. The restaurant will feature exotic drinks on a
separate menu. Alcoholic drink specials will be featured, as
well as a large non-alcoholic selection. After-hours bar service
will feature selections of non-alcoholic drinks to increase bar
sales during lunch and after regulatory hours. 

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The service will be both Silver and English service, meaning
platter to plate. Our food will be of the finest quality and
prepared with exotic flare. Customer satisfaction is the driving
force behind our success. We will change our menu every 4
months, but maintain the 'favorites' for loyal patrons. Portions
will be modestly sized, garnished with stunning presentation.
Our wine list will be modest and primarily focused on wines
from Austria and Germany. Approximately 25% will be
available exclusively by the glass, and the remaining labels will
be available by the bottle. We will also feature a moderate
international beer selection on tap and in bottles. The Samsara
bar features a comprehensive selection of local and
international spirits.

The kitchen staff will have the best in culinary education and
work experience. Their creative talents will complement one
another. The lounge and restaurant staff will offer the finest
service in an electric atmosphere and offer customers an
extraordinary dining experience.

BUSINESS ENVIRONMENT
I have to look for a restaurant space 10,000 sq. ft. in Park Street
of Kolkata.

The restaurant will have a total area of 10,000sqft where it will

be segregated into reception area of 1,000 sqft, kitchen area of
2,500 sqft , serving area of 3,000 sqft , back area of 500 sqft, bar

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area of 1,000 sqft, store of 1,000 sqft and walk in of 500 sqft
and deep walk in of 500 sqft.

(a) Pre-preparation zone,

(b) Preparation zone &

(c) Cooking zone.

Remaining area will include the back area and other

departments. Various food safety programs will be practiced by
every employee of the restaurant like HACCP which includes
proper hand sanitation program and health hygiene code of
conduct.

Our start-up costs are mostly expensed equipment, furniture,

painting, reconstruction, rent, start-up labor, liquor license,
and legal and consulting costs associated with opening our
restaurant. This is a solid start-up forecast based on our market
analysis and our knowledge and experience in the industry.

Employee retention and development programs will be a

primary focus and success platform for this business. Through
these programs, we will be able to draw seasoned and elite
professionals and build a committed work force. We have
budgeted for a stock option program for Chef and Management
positions to subsidize a lower salary base. This lowers
our immediate overhead and attracts quality staff.  

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Employee welfare, participation, and training are equally
important to our success. Everyone is treated fairly and with
the utmost respect. Our employees will feel a part of the
success of Canopy Restaurant & Lounge.
Our main focus in marketing will be to increase customer
awareness in the surrounding communities. Therefore, the
execution of our concept is the most critical element of our
plan. All menu items are moderately priced for the area.

The aim is to reduce the cost of goods sold to meet our profit
margin goals by managing the following crucial elements of
cost: Purchasing, Receiving, Storage, Issuing Inventory, Rough
Preparation, Service Preparation, Portioning, Order Taking,
Cash Receipts, Bank Deposits and Accounts Payable. We will
use of this restaurant/ethnic food business plan to track actual
costs against our forecasts in managing the business. 

The strength of our management staff positions us for success.

We have assembled a team that embraces different disciplines,
accomplished professionals with expertise in all areas of the
business, including marketing and restaurant management.
Thus without effecting the environment and with a proper
sustainability program, this plan will be executed.

Restaurants make money by taking affordable priced

ingredients, combining them in creative ways, cooking them
properly, and selling them at a much higher price. Any
ingredients wasted in the kitchen are money thrown out. Any
time wasted in seating customers, taking orders or preparing

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food is money walking away. To succeed in the restaurant
industry, you need an understanding of the risks and financial
conditions, the ability to handle enormous pressure, and the
organizational skills to bring off what is essentially a giant
catered party, two to three times a day.

We will create an appealing and entertaining environment with

unbeatable quality at an exceptional price. As an exciting and
elegant themed restaurant, we will be the talk of the town.
Therefore, the execution of our concept is the most critical
element of our plan. All menu items are moderately priced for
the area. While we are not striving to be the lowest-priced
restaurant, we are aiming to offer exceptional food at
reasonable prices for the average restaurant diner.

The best way to reach our potential customers is to develop an

intense advertising campaign promoting our Canopy concept of
"The Taste of Life." In addition to standard advertising
practices, we will gain considerable recognition through
newspapers, newsletters and public announcements.
Consumers will be encouraged to visit our website to be
greeted with a flash media intro that highlights the restaurant,
past happenings, upcoming attractions and our dynamic menu
plus our restaurant information will also be there in Zomato to
help people blog about the food quality and ambience.

LAYOUT
A common feature of continental cuisine is an emphasis on food
that is fresh, beautifully presented and made to be shared.  The

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food is appealing because of freshness of ingredients cooked to
perfection. The kitchen will be like any other professional
kitchen setup but will be more organized with modern cooking
equipments to ease of the pressure and the increase the
efficiency of the staff working in the kitchen. Those
components are:

● Cleaning/washing: The cleaning and washing section of a

commercial kitchen includes 3way washing sinks, where n
we have dish liquid sink, hot water sink and sanitizer sink
for washing, and drying racks. This section of the kitchen
is located near the kitchen entrance so servers can
quickly drop off dirty dishes and near the storage area so
chefs can quickly find clean dishes.

● Storage: The storage area can be split into non-food

storage, cold storage, and dry storage. This area
also contains a receiving area for inventory shipments,
shortening the distance new stock has to travel through
our restaurant.

● Food Preparation: The food preparation area has sinks

for washing produce, cutting areas, and mixing areas.
Typically, the food preparation area is split into a section
for processing raw foods and a section for sorting foods
into batches. By placing this section near the storage area
we allow cooks to efficiently grab fresh dishes, prepare
plates, and move them on to the cooking area quickly.

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 ● Meal Cooking: The meal cooking area makes the rest of the
kitchen tick. This is where main dishes are finished, so
here you will have ranges, ovens, exhaust
hoods, fryers, griddles, and other cooking equipment.
Because meals are finished here, the meal cooking area is
near the front of the kitchen next to the service area.

● Service: The service area is the final section of our kitchen.

This area is located at the very front of the kitchen, just
after the meal cooking area, to shorten the time and
distance between completed meals and customers.

Equipments Present: When we consider food equipments or

cooking tools and equipments, there are many categories, and
we need to be very selective depending on the type of cooking
process in which we are involved. However, in general, our
kitchen equipment is categorized as:
● Measuring equipments
● Cutting and slicing equipments
● Blending equipments
● Baking equipments
● Cooking utensils

Proper cook systems is of utmost importance to us, not only to

enhance the speed of the cooking process, but in order to serve
the food, in order to maintain the hygienic environment, it is
extremely important to have a cook system in place.

The following cooking equipment is present:

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 • Ranges: Open burners
• Deep fryers: Electric
• Broilers
• Salamanders
• Four door refrigerator
• OVENS –Convection ovens are available for roasting and
rotate hot air speeding up cooking time.
• GRIDDLES – consist of a stainless steel non-stick surface
fuelled either by gas or electricity, equipped with
appropriate grooves and grease collectors. They are
versatile and very much in demand in short order kitchens
and cafeterias.
• Brat Pans
• Bain Marie
• Potato Peeler
• Spiral Mixer
• Walk-in
• Microwave
• Mixers
• Slicers
• Food Processors

Chest freezers are also present which preserve cold air but
utilize more floor space, whereas upright freezes use less floor
space but allow cold air to escape rapidly each time the door is
opened. Walk-in freezers are recommended for our operations

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as we use considerable amounts of frozen foods. There are
standard or blast freezers for quick freezing of vegetables or
plated food.

Kitchen Hierarchy:

The Executive Chef will be assisted by:

● An Assistant Chef from a national search.
● A Sous chef with considerable experience in different
restaurants.
● Chef De Partie
● Chef Garde Manger
● Cooks that work directly with the Sous chef.
● Prep cooks/dishwasher.
● People cleaning the restaurant.
One of the definitions of a business organization is an
arrangement of people in job to accomplish the goals of the
operation.  Similarly, our Kitchen staff reflects the need of the
operation, the job functions and the various goals. 

Since the restaurant works for 2 shifts i.e. lunch and dinner
service so there will be two groups of staffs that will work for
each time service and do their jobs like prep and cooking.
Except the Executive Chef and Sous Chef who will report later
the day and look after both the services of the restaurant.

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Layout of Our Kitchen

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Working System:
A. Delivery
B. Storage
C. Food Preparation
D. Cooking
E. Holding
F. Food Service Area
G. Wash Up
H. Waste Disposal

With our innovation and new ideas we tend to improve our

kitchen operations, like introducing bouillons and more
efficient methods to save time. From the head chef down to the
dishwasher, we make sure everyone has a specific
responsibility ensures a smooth and productive workflow. The
chef briefs the line cooks in detail what they’re responsible for
and what’s expected of them. Accidents in kitchen disrupt the
workflow and lower productivity. So our planned safe
kitchen not only ensures smooth kitchen operations but also
makes our staff feel more secure about their work
environment.
While selecting and purchasing our kitchen equipments, due
attention was given to detail, cost and quality. We hired
planners who were knowledgeable, spend time and effort to
ensure that all equipment arrived in good order, and were
installed and approved by appropriate government
departments and comply with all rules and regulations. Thus
this forms the layout of our kitchen.

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Hygiene Standards:
Food that’s produced in hygienic conditions is automatically of
a higher standard than meals prepared in a hygienically-
compromised kitchen. Without a proper hygiene and
cleanliness policy in place, a restaurant runs the risk of failing
health and safety inspections, contravening compliance laws
and falling out of favor with its patrons. From the time the food
is delivered to the minute it is served to the customer, food
safety should be at the top of the list.

The food produced in our kitchens is in hygienic conditions and

automatically of a higher standard than meals prepared in a
hygienically-compromised kitchen. Attitude and sensitivity to
the issue also played a huge role; cleanliness and hygiene is
taken as a topmost priority. Without a proper hygiene and
cleanliness policy in place, a restaurant runs the risk of failing
health and safety inspections, contravening compliance laws
and falling out of favor with its patrons.

Steps taken to ensure hygiene in our kitchen include:

1. We conduct a hazard analysis: analyze processes and
identify where the risks are.
2. We try to determine the critical control points (CCPs) at
each stage where a hazard could occur.
3. We try to determine the critical limits that must be met to
ensure food safety, such as cooking temperature and time,
cooling time, storage temperature and time and proper

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 tagging of items going in the walk-in labeled with date and
time.
4. We have established monitoring procedures, such as
visual observations and measuring of temperatures.
5. We have the action decided we need to take when
something goes wrong or a critical limit is not met: this
can be further cooking or heating, if this is safe, discarding
food, cleaning up spills.
6. We have established verification procedures to make sure
corrective actions are working: this includes checking
records, observing the person doing the monitoring,
checking equipment used for monitoring.
7. Set up record-keeping and documentation procedures to
have proof for food hygiene inspectors that you are taking
appropriate safety measures.

Unique Selling Point of our restaurant includes:

● Canopy Restaurant & Bar financial model is based on a
business concept to "Aim for the Target, but Never miss
the Spot." 
● After-hours bar service will feature selections of non-
alcoholic drinks to increase bar sales during lunch and
after regulatory hours.
● We have appetizers in particular, which are small dishes
meant for sharing while drinking sangria, wine, or other
mixed drinks, and the appetizer menu will play up this
idea with drink suggestions.

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 ● The restaurant will stand out from the other restaurants
in the area because of the unique design and décor and
giving a sense that the customer is in jungle. We will offer
a fine dining experience in an elegant atmosphere he will
ever experience.
● Imported wines from France, Austria and Germany will
play a major role in attracting High class people to the
restaurant.
● The menu will appeal to a wide and varied clientele. Our
eclectic menu features the ethnic cuisine from European
world that is ruling the world in Culinary history.

Due to intense competition, we as restaurateurs look ways to

differentiate our business so as to achieve and maintain a
competitive advantage. Thus the spatial and menu divisions
will broaden our appeal and provide our customers with a
different experience on each visit.

CONCLUSION
We at Canopy are committed to our concept and its viability.
We step into this venture with confidence and the success of
our respective prior business efforts. No one takes a business
anticipating failure, however sometimes ventures do not fulfill
their promise. 
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In the event that our venture cannot achieve profitability and
retire the encumbrances, we will first attempt to sell the
operation and use the proceeds to clear all outstanding
balances. Catering will be an important part of the business. In
today's hectic work schedule customers don't always have time
to set up that birthday party or other event that we all need and
want. Now guests can leave it to our restaurant and get the
finest dinner ever. We have years of experience in the catering
business and know what an important client wants and needs.

Sales in our business are client service. It is repeat business. We

will focus on making all our customers happy with our food,
service and entertainment options.

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 REFERENCE:
▪ Quantified Marketing Group: The Experience Economy: An
Overview of an Emerging Economic Trend
▪ "Entrepreneur" Magazine: Jungle Fever

▪ Rainforest Cafe: United States Locations and International

Locations

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