FAST FOOD RESTAURANT

PRESENTATION BY TEAM CRUSADERS.

Vision and Mission
To create an environment where absolute
guest satisfaction is our highest priority.

To delight every guest with

remarkable dining & hospitality
experiences that keep them
returning.

To be the leading fast food

service provider by delivering
total customer satisfaction
through: quality, hygiene,
cleanliness and friendly staff.
TYPE OF LAYOUT
• Service Facility Layout.

• Retail Layout.

• Grid Layout.
 TYPES OF PROCESS IT FOLLOWS:
1. JOB SHOP PROCESS 2. BATCH PROCESS
• Requirement of general 01
• The work is Repetitive in Nature.
purpose machines.
• Functional layout of manufacturing
• Requirement of workers
processes.
conversant with different Jobs.
• Same type of machine arranged
• Variations in production.
at one place.
• A large Inventory of material, • Production of variety of goods.
parts and tools.
 0 00t
Departments Identified
3 q.f
S
Area
al
Tot

5% 2%

30% Washroom
60% 3%
Utility Room
150 sq.ft 50 sq.ft
100 sq.ft- Washroom
Kitchen 50 sq.ft - Staff Washroom
Dining Waiting Area
900 sq.ft 100 sq.ft
1800 sq.ft
 LOGIC IN POSITIONING

A E X
1 Kitchen
1-3 1-4 2-5
Restaurant Closeness rating 2-4 1-6 4-6
2 Washroom A 1-5 5-6
E 4-5
3 Packaging A A 3-6
X E
4 Dining area
A A
5 Serving area X
X 1 3 6
Driving
6 through
5 4 2
 A E X

1 Sink 1-2 1–4 5-8

A 4-5 5 - 11 7 - 10
2 Ware washing
1-6 1 - 11 7 - 11
A E
3 Dry racks 1-9 1 - 12 7 - 12
A 3-8 1 - 13 7 - 13
4 Cold storage A
A 4-9
5 Dry storage A 10 - 9
A E
6 Disposable product E 5-9
A E 6-9
7 Cleaning supplies X A E 12 - 9
A
8 Clean dishes E 11 -12
X 13 - 9
9 Cutting area X
A X 13 -10
10 Mixing area
A
X 4 12 10 11 13 -11
13 -12
Baking station A
11
A A 5 9 13 3 1-7
12 Grilling station A
13 Frying station
A 6 1 2 8 2-3

7
 SOFTWARE USED

AutoCAD
Model Demonstration
 Insights

STAIRCASE CUSTOMISED TABLE

Customised wall graffiti

and seating

CUSTOMISED TABLE BOOKSHELF

 3D
SKETCHES
 PRECAUTIONS DURING COVID-19
 Moving tables further apart from high-traffic area.

 Sanitization at regular intervals.

 Assigned designated Entrance and Exits.

 Separate waiting area to prevent over-crowding.

 Temperature and oxygen check-up with sanitization at Entry.

 Usage of QR Code to have less contact between customer and staff.

 Separate space for Employees to change and to put on PPE Kits.

 Layout performance indicators and
1. systematic planning :
A Case Study in a southern Brazilian
LITERATURE
Restaurant.

The effect of environmental perceptions on Behavioral

2. Intentions through Emotions :
.

The Case of Upscale Restaurants.

3. Investigation on Restaurant Layout Design

by Armita Malekshahi.
 QUESTIONNAIRE
Why this particular layout was
designed for kitchen? 01

Why did you set up an underground

02
storage space?
Kabadi’s Kitchen Art,
Dombivli -Vivek Kabadi

What does hospitality mean to you? 03

Thunder Point, Nashik
- Hetang Thakkar
What are your Strengths and
04
Weaknesses?
Mejwani Restaurant, Thane
- Pradip Pawar
 LEARNINGS

1. While planning the layout, 2. Teamwork is the ability to

Decision making process work together towards
plays a vital role. a common vision.

3.One should go through a wide 4. Layout design can indirectly

range of literature before affect the atmosphere, amount of sales,
planning the layout. customers and staff satisfaction.
 Break down of work
1 Abhay Shinde Model 6 Ashlesh Sonde Model

PPT, Literature,
2 Payal Abdar PPT, Literature, Topic related 7 Komal More
3D Sketches
research

3 Agneya Thanekar Closeness Rating Nikhil Desai Questionnaire

Questionnaire, Topic related

4 Akash Agarwal
research
9 Sumit Anand Closeness Rating

Suraj Kavhalkar
5 Closeness Rating 10 Raj Thakkar Questionnaire
 TEAM CRUSADERS

Ashlesh Sonde Payal Abdar Abhay Shinde Komal More Sumit Anand
Div-B, 76 Div-B, 99 Div-B, 62 Div-B, 90
(TL) Div-B, 118

Akash Agarwal Nikhil Desai Raj Thakkar Agneya Thanekar Suraj Kavhalkar
Div-B, 66 Div-B, 97 Div-B, 103 Div-B, 63 Div-B, 119
SCREENSHOT OF THE MODEL
 CRUSADERS

THANK YOU