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Restaurant is a very passionate business and a dream for every Chefs. To do a restaurant there are a number of factors and points to be considered. In a metro city like Chennai, Tamil Nadu, India, its a biggest challenge to make a successful restaurant, due to heavy competition. We need to be very precise starting from selection the right location, designing, layout, concept, theme, cuisine, selecting the right staffs, staff management, Tableware, Service gears, Menu planning, purchasing, kitchen design, sales promotion, marketing plans, Guest satisfaction, Break even, Gross operational profit analysis and a lot more.
People do restaurant for two reasons, the first kind do for pride with passion and the kind do for business with passion. Yes! its true, even the most great looking restaurant need not be making profit at the end, its only the restaurant which was made with lot of meticulously planned strategies succeed at the end.
CULINARCHS is proud to present our self as on and only professional team that can carry out this entire process from Project till Operations till guest service and on. Our Restaurant Strategies are equivalent to the country's top interior architects, restaurant design specialists and kitchen designers. From inception, we work with our partners to develop concept statement and menu. Then we conduct extensive searches for the most appropriate equipments, furniture designs, fabrics, panelings, etc and execute the project. Finally, we coordinate all operational and marketing requirements to seamlessly integrate the components into the design and construction
We believe that a restaurant owner should set their project in motion by first developing a customized, efficient and fully functional design of unique and individual food service concept. Some of the basic points to note while thinking about making a good restaurant or any similar Food & Beverage outlets are as follows.
People do restaurant for two reasons, the first kind do for pride with passion and the kind do for business with passion. Yes! its true, even the most great looking restaurant need not be making profit at the end, its only the restaurant which was made with lot of meticulously planned strategies succeed at the end.
CULINARCHS is proud to present our self as on and only professional team that can carry out this entire process from Project till Operations till guest service and on. Our Restaurant Strategies are equivalent to the country's top interior architects, restaurant design specialists and kitchen designers. From inception, we work with our partners to develop concept statement and menu. Then we conduct extensive searches for the most appropriate equipments, furniture designs, fabrics, panelings, etc and execute the project. Finally, we coordinate all operational and marketing requirements to seamlessly integrate the components into the design and construction
We believe that a restaurant owner should set their project in motion by first developing a customized, efficient and fully functional design of unique and individual food service concept. Some of the basic points to note while thinking about making a good restaurant or any similar Food & Beverage outlets are as follows.
BUDGET:
The budget will depend on the Cuisine, Location, Concept, Remodeling or build out, Rental or Purchase or Lease expenses, size, etc.
CUISINE:
The first and the foremost thing to consider at once you got the idea of making a restaurant is the food and its cuisine. In fact it would've been a blend in your instinct long back and turned into a passion before you could've thought about doing the restaurant.
SPACE:
Space requirement will depend on concept, cuisine, kitchen, seating, service entrance, parking, location and budget etc.
ENTRANCES:
1. An area for the hostess to take reservations with a place to store menus.
2. Cashier's area where customers may pay when exiting the restaurant.
3. Seating for customers that are waiting to be served.
KITCHEN:
The size needed will depend on concept and the number of restaurant covers.
1. This area should have shelves for equipment, utensils and ingredients.
2. Preparation tables
3. Cooking Ranges, ovens, broilers, fryers, cooking range, griddle, serving plates etc.
4. Dish washer, dish washing sinks and cleaning supplies.
FOOD STORAGE AREA:
According to the requirements Cold storage, walk in cooler, walk in freezer, dry food storage area with lots of shelving are to be considered.
DISH & POT WASH AREA:
A comfortable separate dish and pot wash areas to be dedicated to avoid breakage of able and glass wares and the maintenance of kitchen utensils.
OFFICE:
Desk, drawers and file cabinet for the reports and files generated during the course of operation has to be stored in office area.
EMPLOYEE AREA:
An area for employees to hang their coats, and store their personal items along with Dining space is required
RESTROOMS:
Guest & Staff Restrooms depends on number of covers. A clean restroom determines how clean and hygiene their back area and kitchen shall be. Proper drainage and sewage channels has to be laid to handle the expected traffic.
EXTERIOR:
In a city like Chennai, Restaurant is a show business, when it rises above a certain value and leaving the small joints aside. So any given formal restaurants need to put a good show on their elevation and exteriors in order to attract their guests in for dining.
INTERIOR:
Main focus is the client. We focus on transforming ideas, thoughts and desires into traditional or contemporary environment. We provide creative, expert consultation, planning, purchasing and installation with cost conscious and swift execution
Restaurant design begins with conceptual ideas. We use color rendering to represent our designs for the restaurant and all other food and beverage outlets. We then begin to make the restaurant design concept a reality.
OTHER FACTORS TO CONSIDER:
There are several other factors to think about while looking for the space for doing a restaurant and while doing it literally, which may be the exhaust systems, fresh air units, air conditioning systems, competitors, menu pricing, staff accommodations, sewage lines, drainage chambers, drain filters, exhaust hoods, software and POS, essential licenses etc.
The budget will depend on the Cuisine, Location, Concept, Remodeling or build out, Rental or Purchase or Lease expenses, size, etc.
CUISINE:
The first and the foremost thing to consider at once you got the idea of making a restaurant is the food and its cuisine. In fact it would've been a blend in your instinct long back and turned into a passion before you could've thought about doing the restaurant.
SPACE:
Space requirement will depend on concept, cuisine, kitchen, seating, service entrance, parking, location and budget etc.
ENTRANCES:
1. An area for the hostess to take reservations with a place to store menus.
2. Cashier's area where customers may pay when exiting the restaurant.
3. Seating for customers that are waiting to be served.
KITCHEN:
The size needed will depend on concept and the number of restaurant covers.
1. This area should have shelves for equipment, utensils and ingredients.
2. Preparation tables
3. Cooking Ranges, ovens, broilers, fryers, cooking range, griddle, serving plates etc.
4. Dish washer, dish washing sinks and cleaning supplies.
FOOD STORAGE AREA:
According to the requirements Cold storage, walk in cooler, walk in freezer, dry food storage area with lots of shelving are to be considered.
DISH & POT WASH AREA:
A comfortable separate dish and pot wash areas to be dedicated to avoid breakage of able and glass wares and the maintenance of kitchen utensils.
OFFICE:
Desk, drawers and file cabinet for the reports and files generated during the course of operation has to be stored in office area.
EMPLOYEE AREA:
An area for employees to hang their coats, and store their personal items along with Dining space is required
RESTROOMS:
Guest & Staff Restrooms depends on number of covers. A clean restroom determines how clean and hygiene their back area and kitchen shall be. Proper drainage and sewage channels has to be laid to handle the expected traffic.
EXTERIOR:
In a city like Chennai, Restaurant is a show business, when it rises above a certain value and leaving the small joints aside. So any given formal restaurants need to put a good show on their elevation and exteriors in order to attract their guests in for dining.
INTERIOR:
Main focus is the client. We focus on transforming ideas, thoughts and desires into traditional or contemporary environment. We provide creative, expert consultation, planning, purchasing and installation with cost conscious and swift execution
Restaurant design begins with conceptual ideas. We use color rendering to represent our designs for the restaurant and all other food and beverage outlets. We then begin to make the restaurant design concept a reality.
OTHER FACTORS TO CONSIDER:
There are several other factors to think about while looking for the space for doing a restaurant and while doing it literally, which may be the exhaust systems, fresh air units, air conditioning systems, competitors, menu pricing, staff accommodations, sewage lines, drainage chambers, drain filters, exhaust hoods, software and POS, essential licenses etc.