food court outlet concept jaz hotels & resorts. outlet specifications opening time 12h00 pm to...
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Outlet specifications
Opening time 12h00 pm to 15h00 pm
Separate stands within one or 2 counters with seating area (or as takeaway in hotels that do not have space for it)
Food offer Based on the hotel classification and its clientele and size the food offer will be set up individuallyDepending on hotel size stands can be combined
Beverage offerI stand/bar will provide all beverage from softs (machines) to wines, beer, spirits and water. Coffee will be also served.
Depending where the food court is placed either plastic china and glasses or same items as main restaurant
Outlet specifications
Hand wash sink at each stands (if separated) or 2 per counter
Common back office area:• Top wash facilities and storing in the back office• I walking fridges and 1 standing deep freezer• 1 beverage storage• 1 dry storage• 1 “china” and glass storage• 1 toilet for employees
Golf car or pick up access for delivering
Installation neededGrill stand
Big Flat grill 2 Double eyes deep fryer2 Chafing dishesFrench fries warmerKFC style chicken warmerUnder counter fridges with drawers2 drawers deep freezersWorking tableSalamanderstorage
Food ItemsGrill stand
Hamburger/cheeseburgerOne local food item (e.g. Kofta)French fries/potatoes wedgesKFC style chicken filet/wings. Etc.
Baladi bread
Condiments:Mustard/ketchup/mayonnaise2 kinds of sauce for chicken
Installation neededSalad Stand
Built-in cooling inserts (10)Working tableSmall cooled show fridges (few salads of the day ready e.g. with chicken strips or ham)Salad bowls dispensers
Food ItemsSalad stand
5 kinds of green saladsTomatoes/cucumber/kornHam/cheese julienne
1 or 2 local cold mezzeh
Home made crostini
Condiments3 different kind of dressingSmall spice selection
Installation neededShawerma stand
1 or 2 shawerma grills depending on hotel sizeWorking tableChafing dish and deep fryer
Food ItemsShaverma stand
1 or 2 kind of shawerma (beef/lamb/turkey/chicken . . . .
Baladi bread
Condiments to be defined
Installation neededPizza stand
1 pizza oven 3 or 5 levels depending on hotel size1 pizza preparation table with insertWorking tableUnder counter fridges2 hot carving stations
Food ItemsPizza Stand
2 kind of daily changing pizza
Consider vegetarians
Condiments1 olive oil with chili (spicy)
Installation neededPotato stand
1 potatoes oven10 built-in cooled insertsWorking tableUnder counter fridges
Food ItemsPotato stand
Daily changing condiments to fill the potatoes
(SF will get a full menu from Turkey)
Food ItemsSoup stand
2 kind of daily changing soups (in summer even a cold one)
Bread selection
CondimentsBread croutonsHerbs/chili/pepper
Installation neededAsian Stand
2 woks (electric or gas)2 chafing dishes (instead of the induction plates on the picture)2 deep fryerWorking tableUnder counter fridgesDeep freezer drawers
Asian stand could be also replaced by a pasta stand, depending on clientele
Food ItemsAsian stand
2 kind of fried noodles/fried rices or chinese/thai dishes (1 one them vegetarian
Spring rolls (1 one them vegetarian)
CondimentsSoja and chili sauce
Installation neededSandwich stand
2 Panini/sandwich machines built-in soup kettles1 crepe machines for wrapWorking tableUnder counter fridgesI toaster (same model as breakfast buffetHot dog machines with baguette warmer1 flat grill4 built-in cooled units for pickles
Food ItemsSandwich stand
Sandwiches in rollsSandwiches in bagelsToasted sandwichesWrap sandwichesSandwiches with grilled items (chicken/steak)
Home made chips
CondimentspicklesKetchup/mustard and any spicy sauce (barbecue style)
Installation neededDessert stand
2 waffles machines with each 2 wafflesDeep freezer for 4 ice gallonsWorking tableUnder counter fridges1 under counter deep freezerBuilt-in units for hot (chocolate) and cold fruits and sauces.1 donuts unit
Food ItemsDessert stand
Waffles with ice cream or hot/cold sauces
Fruits
CondimentsPowder sugar
Additionally 2 crepes machines could be added or placed in the dessert stand if not used in the sandwich stand
Key of success
We have seen that the hotels that have food courts, have very few business at the “normal” served snacks’ restaurant.
While we are now extending the variety of our food offer the key of the success is to control the production to avoid over preparation and production with increased guests satisfaction