Small Bistro

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Sarabo’s Bistro Facility Design

Sara Jones

And

Tony Boldware

American Public University

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Table of Contents

1. Introduction…………………………………………………………………………….…3

2. Concept Development………………………………………………………………….…3

3. Project Planning………………………………………………………………………......4

4. Equipment Schedule……………………………………………………………………....4

4.1- Needed Equipment for Establishment….…………………………………………….4

4.2- Costing for Needed Items……………………………………………………..……...5

4.3- Going Green and Eco Friendly………………………………………………………6

5. Project Evaluation…………………………………..………………………………......6-8

6. References………………………………………………………………………………....9

7. Appendices……………..…………………….………………………………………10-16

Appendix A: Facility Design Worksheet.………………………………………………....10

Appendix B: Foodservice Facility Program Worksheets………………………………….11

Appendix C: Facility Layout Illustration……………….……………………………..…..13

Appendix D: Equipment Specification Worksheets…………………………………...14-16

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Sarabo’s Bistro Facility Design

The facility design project has been created in the past eight weeks. With careful research

and ideas, two individuals have created a bistro that is near the oceanfront. The establishment is

quaint with tasteful options for all to enjoy. With the information provided, this bistro will be a

hot spot for locals and tourists to visit and receive the finest customer service in town.

Concept Development

We have researched the roles and responsibilities of a kitchen brigade for the style of cafe  we would to open. This is a small cafe, serving 3 meals a day open seven days a week. The  number of employees is also art of that research.  We will be going with using a small kitchen  brigade that includes the class set up of executive and sous chef, saucier, pantry, pastry, grill,  veggie, roast and fish chef stations.  we will have to see if one or two of those positions can be  combined like the roasting and grilling chef station. We will also be researching the steps of  finance next and determine approximate number of employees; total and by job role

 Determine the capacity (number of seats) and justify your decision based on expected seat turnover rates:

~ There is a total of 80 seats for dining this figure is based on a high lunch and dinner crowd breakfast will be half and maybe 40 seats during the week with Sunday being a higher turnover for breakfast.

 Indicate whether there will be a bar (and its capacity) and explain decision:

~ There is a bar that can accommodate twelve (12) patrons.

 Describe the mode of service:

~ Service will be plate service delivered by a friendly and knowledgeable wait staff of four (4).

 Discuss planned production approaches (cook to order, scratch versus convenience foods)

~ The food in this establishment is made to order.

 Determine if baking will be performed on-site and assess needs if so:

~ Baking of pastries would be conducted onsite by our chefs. We will need mixers, ovens and baking supplies as well as daily inventory to ensure needs are met.

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 Indicate how soiled dishes and utensils will be handled (cleared by servers; self- bussing, etc.)

~ Bussers and servers will clear and clean tables and bring them to the dish room.

Project Planning

When planning our bistro, there was much thought that was put into the project. Keeping

up with the new ideas of society is difficult in order to stay opened. With a fresh design that is

flavorful to the eye, this enables visitors to have a pleasant scenery along with great food.

Customer service is a top priority for our staff and they are trained by experienced managers that

have years of hands on practice. A good attitude and a smile on their face, the servers are ready

to service the patrons and their needs.

Equipment Schedule

 The bistro that is near the beach is a more upscale restaurant for locals and tourists to 

come and enjoy. There are certain items that are needed to guarantee customer satisfaction and 

create the items that are on the menu. There are some fried items and some that are fresh, so that 

makes for more equipment in the kitchen. There are a number of elements that are needed to 

make this establishment work and the customers are satisfied through their entire visit. 

-

Needed Equipment for Establishment

There are a number of entrees on the menu that require different cooking techniques. 

Seating area is also needed for the clientele to have a place to sit. Proper lighting is required for 

optimal sight and the safety of everyone. In the kitchen, there needs to be a fryer for the menu 

items that are being fried. These items include the fries that are offered and some of the fish 

options. For the fresher options, a steamer would be beneficial so the flavors are emphasized and 

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there is the freshest taste available. For the servers, there should be a soda machine available 

with all of the options that are available. A refrigerator for the food items and the drinks is 

essential so that the cold items can stay cold and at a safe temperature. There needs to be a stove 

top that is gas since that is more natural than electric and it tastes better as well. Booths and 

tables are available in the dining room for guests to sit at. The bar has stools that are available as 

well and they are measured to be at the correct height for the bar. The tables are two tops and 

four tops and are not fixated so they can be moved around in case there is a larger party that 

needs to be accommodated. 

Costing for needed Items

When creating a budget for the needed elements, this should be calculated in with the

startup costs of the restaurant. For all equipment that is needed for a kitchen to run properly,

there is an approximant cost of $120,000.00 to start. This includes the cooking materials,

refrigerators, freezers, dishes, soda machines and cooking utensils. This can be pricy and there

are areas that costs can be cut, but the better the items that are used, the less they will have to be

replaced at a later time. The cost for the dining room can range greatly (ShopKeep, 2019). The

average cost for the tables and chairs that are available is around $40,000. This does not include

the décor that is on the walls for the guests to enjoy. The bar stools are also included and these

are a pricy item for the establishment as well. Keeping decorations and lighting in mind, there

can be a variety of objects that are used for a beach themed restaurant. This can run a costing of

about $20,000 for both lighting and décor. There are websites that are available to owners of

restaurants so they can order their needed gear and have it shipped to them. Often times, there is

no tax options and there is service available for the items that have a warranty. When ordering

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with a distributor, there are other offers that are available for free to entice the customer to

purchase more (Reliabuy.com, 2019)

Going Green and Eco Friendly

Society today is changing to a greener way of living. There are numerous options for 

equipment that can be used in an establishment to ensure that there are lower operational costs 

and friendly to the earth. One of the leading ways that most places have changed to is using gas. 

Natural gas is generally cheaper than using electric and the food items that are produced from 

that taste better. There are companies that can change the process over or when building from the

ground up, the contractors can make sure that there are gas lines that are placed and used 

properly. The appliance that are used can all around be labeled as eco­ friendly. They use less 

power than those that are more traditional and the energy savings are endless. Using local items 

such as fresh vegetables and meats promote less waste and there is less money being spent since 

there is no shipping costs from other areas. Changing the menu around to have entrees that are 

with the season makes it easier so the costs can stay low. Using chemical free ingredients to 

clean with is another idea that can work with a bistro as well. This can cut down on waste and 

products that are harsh on the tables and countertops when it is time for cleanup. There is less 

breakdown of the furniture and they will have to be replaced or fixed less often.  

Project Evaluation

Phase One:

Phase one of this project is where all of the creative juices started to flow. The idea of a

functional bistro was established and the small details of the restaurant was thought of. There is

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information about how there is the possibility to build from scratch and the ground up. If this is

the case then obtaining contractors would make this possible(Permits & Inspections, 2019).

When creating the idea for a bistro, the thought that a small establishment with all of the

necessities included would be simple, yet effective for todays society. With a green economy,

there is not much that can be done when creating the building other than the building materials

that are available. Wood is one of the options that has been reclaimed and treated.

Phase Two:

Phase two of the project describes the pricing information and what will be served at the

restaurant. There is also information that is available that has layouts of the bistro. The systems

that make the facility work such as the HVAC systems is also available. When deciding on the

final plans, the choices were made because this is what we thought was operational and would

make for a good area for guests to come and have a wonderful time. Going green is an option for

the kitchen and the HVAC systems by using energy efficient equipment. When this is installed,

the items can be a bit more expensive, but will be worth it in the long run. This will save money

on the bills and have better running items.

Phase Three:

This phase of the development was gathering equipment that is needed for the formation

of the restaurant. Finding information about refrigerators, freezer, storage units, cooking items

and seating areas is tedious to ensure that the productions are up to par and meet customers

needs. The information that was collected and the items that were chosen were based on what we

thought would make a successful business. Making for a smooth operational facility and safe

practices is the goal with the choices a well. Going green is suggested and can be done if the

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correct items are ordered. Using gas is one of the options that is required to eliminate costs of

electricity. Using items that are clearly marked with eco friendly is also another option.

Phase Four:

In conclusion, there was much work and research done to complete this project. Thinking

about what society wants and what would be able to succeed, with all of the other choices that

patrons have, was a task that we think would be successful. The cuisine that is offered is fresh

and healthier options, which is what people want for a small bite to eat and get them through

their day. With a newly built bistro and a sheik design, this would be a new favorite of locals and

tourists of all kinds.

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References:

GR Series Freestanding Gas Kitchen Fryer. (n.d.). Retrieved from

https://www.vulcanequipment.com/products/gr-series-freestanding-gas-fryers

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Appendices:

Appendix A: Facility Design Worksheet

ACTION PLAN ­ FACILITY DESIGN WORKSHEET

Type of Facility:  ____________________Bistro___________________________________________  1. Space 

(a) Size of building lot_    1 acre_________ (b) Square footage of  building______2200_________ 

Space Allocation  (c) Dining room(s)_____60_______%  (d) Private dining areas______0________%  (e) Kitchen__________20________%  (f) Bar or lounge__________5________%  (g) Restrooms________10________%  (h) Office_______________1__________% (i) General storage______2______%  (j) Common area(s)_________________%  (k) Bar storage ________2____%  (l) Other__________________________% 

2. Projected Sales  Food _____85________%  Alcoholic beverages_____15_____% 

Occupancy  Total number served  Seat turns  Required seats 

Breakfast  ________40_________                ____5____  _____8_______ 

Lunch  _______60__________  ____4_____  _____12_______

Dinner  ________100__________          ______10____ ______10______

3. Service Style(s)  Table service______X________  Counter service___________  Banquet service____________  Cafeteria ________________  Take­out service___________  Scrambled cafeteria__________  Food court________________  Curbside service_______________ 

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Appendix B: Foodservice Facility Program Worksheets:

ACTION PLAN - FOODSERVICE FACILITIES PROGRAM WORKSHEET

Name of area or space:_________________Sarabo’s_____________________________________ Square footage required:________2200 ________________________ Description of Area: (Describe the use of the space, including HVAC requirements and utility requirements. Also, the floor, wall and ceiling treatments, as well as the lighting requirements.)

Kitchen

HVAC conditions to be cooled to 68-76 degrees Fahrenheit. Dehumidifier included. Ventilation rate of 15 cfm per person.

Flooring White vinyl.

Ceiling and wall requirements

Sag, water and Mold Proof, Impact Damage Resistant, Flame Retardant and Bacteria Resistant. Walls will be constructed of green board material and painted white.

Utilities Kitchen equipment will be electric as opposed to natural gas.

Lighting

Indirect lighting throughout kitchen Fluorescent lighting and protective lighting is required

Equipment floor mounted

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Prep areas Stainless steel and satin finished table and counters

Walk in freezer and cooler will be installed

Adjacent to dining room with swing door for exit and entry

Dining Room

HVAC

The system will be automatic for temperature control and to turn on and off..

Flooring

The Dining room floors will be off white ceramic tile.

Walls and ceiling

beige color with a mural on far wall of Paris landscape.

Lighting

Fluorescent lighting will be throughout dining area with direct lighting on mural Each table will have small dim lit battery-operated lantern. Ceiling fans with lights

Seating

6 tables sitting 4 3 tables sitting 2 1 bar sitting 4

Adjacent to kitchen and accessible through swinging doors Adjacent to Restrooms and accessible be spring loaded doors Adjacent to facility entrance and accessible through glass entry door

Restrooms Size

40 Square feet, spring loaded entry doors

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Fixtures

Men’s room Toilets 1 Urinal 2 Washbasin 2

Women’s room Toilet 2 Washbasin 2

Adjacent to dining room and accessible through spring loaded doors

Relationship to other spaces: (Which other areas are adjacent to this space? Describe the access to it from other spaces. The bubble diagram should help you decide these relationships.)  Appendix C: Facility Layout Illustration

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 Appendix D: Equipment Specification Worksheets

ACTION PLAN - EQUIPMENT SPECIFICATIONS WORKSHEET

1. Your requirements (a) Which menu products will be prepared/held/stored using this piece of equipment? (1) French fries

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(2) chicken

(3) fish

(4) funnel cake

(b) How will food be prepared? Batch cook______ Cooked-to-order____x___ If cooking to order, how many individual orders will be needed at peak volume? (1)_____________10____________________(2)_________5______________________ (3)__________________5_______________(4)_______________5________________ (c) Available power? Gas: Natural____x_

Propane_____ Electricity: ______ 120V 1PH

________AMPS ______ 208V 1PH

________AMPS ______ 208V 3PH

________AMPS ____x__ 220V 1PH

___20_____AMPS ______ 220V 3PH

________AMPS Other: ______Volts __PH ________AMPS (d) Available space: ________15.5”_________Width _______30 1/8__________ Depth __________36 1/4________Height (e) Which other equipment will be located near/adjacent to this piece of equipment? (a)___________________mixer_________________(b)_______________grill______________ __

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(c)____________________________________(d)_______________________________ (f) Are there doorways to go through to get this piece of equipment from the receiving area to

its final location? ____6’ 8”____(H) __4’_____ (W) No doorways __________ ________(H) ________(W) 2. Availability of Equipment (This information is gathered from the specification sheets that you obtain from dealers and/or manufacturers’ Web sites.) (a) Power Gas: __90,000____BTU

Electric: _________Watts

____x__Natural

________Volts

______Propane

________Phase

________Amps

Connection: _______Front

Connection: ______Cord and plug

__x_____Rear (b) Size

_______Hard-wired

(1) Overall size: (2) Weight:

___ 30 ¼ Depth Shipping weight___215lbs______

15 ½”_Width Uncrated weight_________ ______47 1/8”_____ Height (c) Configuration (1) Floor Model___X___ (2) Counter Model_______

(3) Legs_______ (4) Casters_______ (d) Finish/Housing (1) ___X___Stainless Steel (2) ______Galvanized metal (3) ______Aluminum (4)_______Other (Describe) _________________________________________

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(e) Options and accessories (Here you list particular options and/or accessories you want, based on information gathered from the specification sheets.) FRYMATE­VX15 add­on frymate.  Stainless steel tank cover – doubles as a work surface top.  Connecting Kit(s) – Connects two fryers together (brackets, grease strip and hardware included). Single large basket – 13"w x 131∕4"d x 51∕2"h.  Set of twin baskets – 61∕2"w x 131∕4"d x 6"h.  3∕4" Flexible gas hose with quick disconnect.  10" high stainless steel removable splash guard