List of food service equipment

Project Planning Analysis

Robert Archer

American Military University

Project Planning Analysis – The Village

Menu Development

The Village will provide an unmet dining experience for all working citizens of Sacramento in the fast-casual line of the restaurant industry. The menu offerings will be simple, fast, healthy, and easy to prepare. The Village seeks to offer low-carb diets at affordable prices, especially for the working citizens around Sacramento. Healthy diets are part of the important factors leading to high productivity of people in their work places. The Village will have a diverse menu led by 5 signature entrées that will offer some of the popular recipes in the United States.

Signature Entrees

• The Village Jalapeno Popper Casserole - $5 per serving

This is one of the most famous meals in Sacramento, California and the entire United States homes. The delicious meal will be prepared by the restaurant’s highly experienced Chef Victor Carlucci and it will packed full of flavor. This meal will be a favorite for jalapeno poppers lovers.

Ingredients

	Items	Cost ($)
	6 small Chicken Thighs	4.44
	6 slices Bacon	1.65
	3 medium Jalapenos	0.15
	12 oz. Cream Cheese	1.80
	1/4 cup Mayonnaise	0.17
	4 oz. Shredded Cheddar	0.57
	2 oz. Shredded Mozzarella Cheese	0.25
	1/4 cup Frank’s Red Hot	0.25
	Salt and Pepper to Taste	0.05

The above ingredients yield 6 servings with a total cost of $1.60 direct cost per serving or $10 for the 6 servings with an expected sale of $128 per day.

• The Village Low Carb Pepperoni Pizza – $8.5 (6 pieces)

The working class citizens of Sacramento envy getting fast healthy meals or snacks that can allow them to get back or continue with their responsibilities. The low carb pepperoni pizza will offer a thin crust pizza with healthy fats and no carbohydrates to maintain the healthy diet customers will ask.

Pizza Base
	Items		Cost ($)
	2 cups Mozzarella Cheese (~8 oz.)		1.00
	3/4 cup Almond Flour		1.32
	1 tbsp. Psyllium Husk Powder		0.19
	3 tbsp. Cream Cheese (~1.5 oz.)		0.23
	1 large Egg		0.11
	1 tbsp. Italian Seasoning		0.05
	1/2 tsp. Salt		0.02
	1/2 tsp. Pepper		0.03
Toppings
	1 cup Mozzarella Cheese (~4 oz.)		0.50
	1/2 cup Rao’s Tomato Sauce		1.33
	16 slices Pepperoni		0.50
	Sprinkled Oregano (optional)		0.05

The above ingredients yield six slices of pizza at a cost of $0.90 per slice in direct cost. The Village will offer whole pizzas or per piece order with a minimum of two pieces per order. The expected sales are $300 per day

• The Village Flax Tortillas – $1.25 (per tortilla)

The Village flax tortillas will also feature low carbohydrate content and will involve signature recipe featuring some of the restaurants key spices.

	Items	Cost ($)
	1 cup Golden Flax Seed Meal	0.80
	2 tbsp. Psyllium Husk Powder	0.38
	2 tsp. Olive Oil	0.11
	1/4 tsp. Xanthan Gum	0.04
	1/2 tsp. Curry Powder (or spices of your choice)	0.05
	1 cup + 2 tbsp. Filtered Water	0
	1 tsp. Olive Oil per Tortilla (for frying)	0.28
	1/2 tsp. Coconut Flour per Tortilla (for rolling)	0.05

The ingredients yield 5 tortillas at a cost of $0.45 per tortilla in direct cost with an expected sale of $300 per day.

• The Village Cheeseburger Soup – $2.3 (per serving)

In the evening as people head home, some would want to dine in fine ambience offered by The Village. The restaurant’s cheeseburger soup will feature a unique taste with all the flavors customers crave. The flavors will be mixed together in a never-ending pot of deliciousness which will easily become part of the customer’s recipe rotation. Pickles will be offered to add to the dimension of the dish.

Ingredients

	Items	Cost ($)
	5 slices Bacon	1.35
	12 oz. Ground Beef (80/20)	2.92
	2 tbsp. Butter	0.37
	3 cups Beef Broth	1.50
	1/2 tsp. Garlic Powder	0.05
	1/2 tsp. Onion Powder	0.05
	2 tsp. Brown Mustard	0.09
	1 1/2 tsp. Kosher Salt	0.05
	1/2 tsp. Black Pepper	0.03
	1/2 tsp. Red Pepper Flakes	0.05
	1 tsp. Cumin	0.05
	1 tsp. Chili Powder	0.05
	2 1/2 tbsp. Tomato Paste	0.26
	1 medium Dill Pickle, diced	0.16
	1 cup Shredded Cheddar Cheese	0.57
	3 oz. Cream Cheese	0.46
	1/2 cup Heavy Cream	0.50

The above ingredients yield five servings with a direct cost of $1.95 per serving with an expected sale of $390 per day.

• The Village Roll Waffle – $2.00

Most people miss taking breakfast because of their tight and busy schedules. The Village will offer a cinnamon roll waffle that will offer customers a real village treat in the morning. This waffles will be a perfect recipe for those with a sweet tooth but maintaining a healthy diet.

Ingredients

Waffle
	Items		Cost ($)
	6 tbsp. Almond Flour – $		0.63
	2 large Eggs – $		0.22
	1 tbsp. Erythritol – $		0.19
	1/4 tsp. Baking Soda – $		0.02
	1/2 tsp. Cinnamon – $		0.05
	1/2 tsp. Vanilla Extract – $		0.08
	Non-stick Spray (If you have an old waffle maker) – $		0.15
Cream Cheese Frosting
	2 tbsp. Cream Cheese – $		0.15
	1 tbsp. Erythritol – $		0.19
	1 tbsp. Heavy Cream – $		0.06
	2 tsp. Leftover batter – $		0
	1/4 tsp. Vanilla Extract – $		0.04
	1/4 tsp. Cinnamon – $		0.05

The above ingredients yields one serving for a meal at a direct cost of $1.88 or two servings as a snack at a direct cost $0.99 with an expected sale of $350 per day.

The Village Layout

Flow Chart on the relation of different areas

APPENDIX A

Kitchen

Square footage required: 1700

The Village will feature an ergonomic kitchen design that will focus on minimizing movement of kitchen staff while performing their duties in the kitchen. The kitchen will feature a double door opening, one for exit while the other serves those getting in the kitchen. Proper aeration of the kitchen will be facilitated through technology and having aeration areas in the kitchen. The Village will have its kitchen feature LED lighting, just like other spaces in the restaurant, because it offers low-cost, long-life, high lumen output. The lighting will also work towards offering low operating temperature which is require in a kitchen of such magnitude. The walls will feature FRP panels, tiles, and a few places of paint to form a professional and operational design. The floor, walls, and ceiling will be mold and moisture resistant.

The Kitchen will be close to the storage and back rooms to ease the movement of staff between the rooms. The kitchen will have a height adjustable worktops, hobs, and sinks to allow disabled people have an easy time working in the kitchen. The kitchen’s opening can be viewed from the dining area through the double doors area to allow people have a connection with their food while it is being prepared.

APPENDIX B

Storage Area

Square footage required: 400 square footage

The general storage area will feature modern storage equipment to store any type of input required in the restaurant, especially the kitchen. The storage area will feature will feature different sections to cater for different types of storage on the basis of temperature requirements. The cold room section will be next to wall to allow the installation of the equipment needed. Cabinets and shelves will be put in place to add more storage space.

The storage room will be located between the kitchen and the backroom to allow staff maneuver between the rooms at ease in their duties.

APPENDIX C

Back room

Square footage required: 300 square footage

The back room will be an open area for staff to meet, relax, and store their personal items while in duty. The room will have the HVAC requirements of an office to allow staff have a relaxing moment while there. The restaurants vision and mission statement will be available there for the staff to keep a daily track of their progress.

The back room will be part of the kitchen to allow staff maintain their privacy and have an easy access to the room. The room will feature special tables and sits to cater for disabled staff, and office stationaries to allow all staff work on their personal goals in the restaurant.

APPENDIX D

Rest-rooms

Square footage required: 250 square footage

Hygiene is very important in The Village and rest rooms will be one of the parts that will feature world class standards when it comes to hygiene. The restrooms will have automatic lighting, flashing units, taps, and doors to minimize contact with contaminated areas. The rest room’s cleaning will be done on an hourly basis to ensure high standards of cleanliness are maintained.

The rest rooms will be isolated but next to the kitchen and away from the dining tables. The closeness to the kitchen will allow a good interconnectivity in areas such as plumbing. The use of technology in the rest rooms will also cater for physically handicapped people, allowing them to comfortably use the amenities.

APPENDIX E

Payment Station

Square footage required 150 square footage

The payment station will feature modern technology, such as mobile and internet payment options to enable people seeking take-out food clear their bills efficiently. The cashiers will be facilitated with a sit and a workstation to facilitate their operation.

The payment station will be located between the kitchen and waiting area to act as link between take-out food customers and the kitchen. Customers dinning in the restaurant will have their bills sorted by those in charge of service.

APPENDIX F

Waiting area

Square footage required: 150 square footage

The waiting area will feature a coach and several the table adjacent to the entrance. The wall behind the waiting area will have art pieces from Sacramento cultural background and posters promoting healthy dieting. The entrance will make the area have good lighting and aeration as customers wait for their take-out food.

The waiting area will be part of the entrance to allow a free flow of traffic, especially for those who will be making take-out orders. The waiting area will be near the payment station to allow customers make their orders and sit at the waiting area while their orders are packaged.

APPENDIX G

Office

Square footage required: 200 square footage

The Village will have an office which will be used by the restaurant manager for daily operations. The office will also act as the control room for the restaurants entertainment system, for example, Wi-Fi connectivity and music apparatus. Proper aeration will be maintained to ensure the room will remain conducive for all who will be working there.

The office will be strategically located to allow the management have a view of the dining area, kitchen, and the entrance. The office will be independent of the kitchen operations to promote self-responsibility in staff.

APPENDIX H

Dining area

Square footage required: 2000 square footage

The dining area will feature different sections which will be differentiated by sitting style and location. The first section will be right next to the entrance and will have an open section giving customers an opportunity to view outside. The dining area will have LED lighting and classic lights from Sacramento.

The dining area will be strategically located in the middle of the restaurant to allow free flow of activities. The general interior of the restaurant will be totally bases on Sacramento theme and some touch of the Mexican culture which is popular with color and flowers.

• References

Arendt, S. W., & Kang, J. (2015). Understanding customers’ healthy food choices at casual dining restaurants. International Journal of Hospitality Management, 12-21.

PROJECT PLANNING ANALYSIS

Running head: PROJECT PLANNING ANALYSIS