40

covers
restaur
ant
Locatio
n:
karnal
highwa
y BENCHMARKS OF THE AREAS
OF 40 COVERS RESTAURANT
Total
area:
Dining area No of 40*20 800sqft
cover*20
Pantry area 20% of 20/100*800 160
dining area
Kitchen 40% of 40/100*800 320
area dining area
Storage 20% of 20/100*800 160
area dining area
PUS 10% of 10/100*800 80
dining area
Receiving 5% of dining 5/100*800 40
area area
Entrance 6% of dining 6/100*800 48
area
Lounge 8% of dining 8/100*800 64
area area
Bar area 12% of 12/100*800 96
dining area
TOTAL
 areas

pantry area
kitchen area
storage area
PUS
receiving area
entrance
lounge
bar

KITCHEN AREA 320SQFT

Receiving 10% 10/100*320 32
area
Storage 20% 20/100*320 64
Pre 15% 15/100*320 48
preparatio
n
Cooking 35% 35/100*320 112
Pickup 5% 5/100*320 16
area
Pot wash 15% 15/100*320 48
area
 kitchen area

pot wash receiving

10% receiving
15%
pickup storage
5% storage
20% pre-preparation
cooking
pickup
cooking pre-preparation pot wash
35% 15%

PANTRY AREA 160sqf

t
Dishwashing 20% 20/100*160 32
Silver area 30% 30/100*160 48
Still room 30% 30/100*160 48
Linen room 5% 5/100*160 8
Dispense 15% 15/100*160 24
 PANTRY AREA
dispense
dishwashing
15%
20%

linen room
5%

still room silver area

30% 30%

dishwashing silver area still room linen room dispense

SR SHAPE OF CAPACITY NO OF SIZE TOTAL SIZE OF BAIZE NAPKIN NO OF

NO TABLE TABLE OF CAPACITY TABLE CLOTH SLIP
TABLE CLOTH CLOTH

1 SQUARE 2 5 2.6*2. 10 4’6”*4’ 3’6*3’6 20”*20” 5

6 6” ”

2 RECTANGLE 4 4 4*3 16 6’*5’ 5’*4’ 20”*20” 4

3 RECTANGLE 6 1 6*3 6 8’*5’ 7’*4’ 20”*20” 2

4 ROUND 8 1 5’ 8 7’ 6’ 20”*20” 2

TOTAL 11 40 13
GUIDE TABLE
SR.NO TYPE OF BENCHMARK
TABLE LINEN
1 Slip cloth 1’ per cover
2 Table cloth 1.4’per cover
3 Baize cloth 1.25’per
cover
4 Napkin 1.5’per cover

TABLE WEARS REQUIERD FOR 40 COVER

RESTAURANT
SR.NO NAME OF TABLEWEAR NO OF REQUIREMENT BENCHMARK
TABLE

1 Budvase 11 11 1:1
/flower vase

2 Cruet set 11 11 1:1

3 Candle stand 11 11 1:1

4 Reservation card/tag 11 11 1:1

5 Chinese cruet set 11 11 1:1

6 Ashtray 11 11 1:1

CROCKERY
Sr.no Name of No of No of Max Requiremen Min Max Benchmark
chinaware table covers seat t stock
Stock
turnove
r in a
day
1 Soup bowl 11 40 5 240 200 250
2 Tea cup 11 40 5 240 200 250
3 Cup 11 40 5 240 200 250
saucer
4 Bnb plate 11 40 5 240 200 250
5 Large 11 40 5 240 200 250
plate
6 Creamer 11 40 5 240 200 250
7 Teapot 11 40 5 240 200 250
8 Coffee 11 40 5 240 200 250
cup
9 Half plate 11 40 5 240 200 250
10 Butter 11 40 5 240 200 250
dish
11 Demitasse 11 40 5 240 200 250
12 Saucer 11 40 5 240 200 250
13 Sugar 11 40 5 240 200 250
basin
14 Egg cup 11 40 5 240 200 250
15 Breakfast 11 40 5 240 200 250
cup
16 Monkey 11 40 5 240 200 250
bowl
17 Escallop 11 40 5 240 200 250
dish
18 Service 11 40 5 240 200 250
bowl
19 Rice 11 40 5 240 200 250
platter
20 Soup cup 11 40 5 240 200 250

21 Dessert 11 40 5 240 200 250

plate

22 Cheech 11 40 5 240 200 250

plate

23 Oyster 11 40 5 240 200 250

plate
24 11 40 5 240 200 250

25 11 40 5 240 200 250

CUTLERY

SR.NO NAME OF NO NO OF MAX SEAT REQUIREMENT MIN MAX BENCHMARK

CUTLERY OF COVER TURNOVER STOCK STOCK
TABL
E
1 AP spoon 11 40 5
2 AP fork 11 40 5
3 Bnb 11 40 5
knife
4 Dessert 11 40 5
spoon
5 Tea 11 40 5
spoon
6 Dessert 11 40 5
fork
7 Service 11 40 5
spoon
8 Service 11 40 5
fork
9 Fish fork 11 40 5
10 Fish 11 40 5
knife
11 Soup 11 40 5
spoon
12 Soup 11 40 5
ladder
13 Tong 11 40 5
14 Butter 11 40 5
knife
15 Coffee 11 40 5
spoon

GLASSWARES

SR NAME OF NO NO OF MAX SEAT REQUIREMENT MIN MAX BENCHMARK

N GLASSWARE OF COVER TURNOVER STOCK STOCK
O TABL IN A DAY
E
1 Highball 11 40 5
2 Collin 11 40 5
3 Old 11 40 5
fashioned
4 White wine 11 40 5
5 Red wine 11 40 5
6 Beer mug 11 40 5
7 Champagne 11 40 5
flute
8 Juice glass 11 40 5
9 Shot glass 11 40 5
10 Margarita 11 40 5
11 Water 11 40 5
goblet
12 Hurricane 11 40 5
glass
13 Cutting 11 40 5
glass
14 Champagne 11 40 5
tulip
15 Pilsner glass 11 40 5
16 Sherry glass 11 40 5
17 Brandy 11 40 5
sniffer
18 Martini 11 40 5
19 Rolly ply 11 40 5
20 Liqueur 11 40 5
21 Sniffer 11 40 5
22 Pitcher 11 40 5
23 Irish coffee 11 40 5
24 Ice tea 11 40 5
25 zombie 11 40 5

STAFF REQUIREMENT FOR 40 COVER RESTAURANT

F&B STAFF

1 Manager 1
2 Asst manager 1
3 Captain 2
 4 Stewards 2
5 Sommelier 1
6 KST 2
Total 9

KITCHEN STAFF

1 HEAD CHEF 1

2 SOUS CHEF 1

3 CDP 1

4 COMMIES 4
LAYOUT OF RESTAURANT