1. Concept & Kitchen Design Of Papaya Restaurant Prepared By: Sarbottam Silwal

2. Its about What are we opening? Location of our establishment How will we progress? Our target customers and operation Major areas of differencatation Our nitch marketing points 3. What are we opening? A 40 cover restaurant. Own papaya farm with pleasantenvironment . Organic farming of papaya. Products are processed without using any chemicals. Nutritive and conventional food prepared from papaya. Focused on the health. Ingredients can be chosen as per the guest 4. . Exceed the agro demands of papaya inthe Nepali market. Provide the ambiance for agro-tourism. Trained the youngster to create exciting market in farming. Goals to produce health business practices. Demotivation on importing papaya from foreign countries & chemical production. Process and use the local material. 5. Location of our establishment It is located in Sauraha, chitwan 6. How will we progress? We believe this will be achieved by offering high-quality service and excellent food with an interesting twist. Great tasting food, but have efficient and friendly service Employee welfare Improve operating efficiency. Improve organization financial health Develop new products. 7. Our target customers and operation Choice for all families and singles, young and old, male or female Students, Couples, Destination customers, Working class, Business persons, Tourists Keeping food cost under 35% revenue. Keeping employee labor cost between 2530% of revenue. Stay in the restaurant business with excellent food and service. Expand our marketing and advertising in neighboring cities viz. Kathmandu, Pokhara, Birgunj and Biratnagar 8. Major areas of differencatation First of its kind in SAARC countries New and Distinct papaya dishes Our competitive edge is the menu, the chef, the environment, the management, the service and our friendly place. The chef has an excellent taste for what we prepare Our environment is elegant and comfortable and our decor is warm and relaxing. Enrollment in agro and agricultural practices for youth. New concept of promoting Papaya farming. 9. Our nitch marketing points Words Of Mouth Discount Coupons Free Home Delivery Concentrating on the customer's experience Offer various specials throughout the weekthat people can come to enjoy. The local residents and students always support new restaurants and the tourists do not have fixed preferences. In addition, Rs.4,00,000 has been budgeted for a pre-opening advertising and public relations campaign. 10. Some of our focus dishes Ethiopian Fruit Salad Papaya Soup Cold Papaya Smoothie Bahamian Papaya Rum Cake Papaya Tarts Coconut-Papaya RicePapaya Fritters Papaya Balls Chicken Soup With Green Papaya 11. Before We Start Designing: A kitchen is a room or part of a room usedfor cooking and food preparation. A modern kitchen is typically equipped with: kitchen utensils Storage area A gas-stove A sink with hot & cold running water A dishwasher Some electric equipments and Some kitchen cabinets 12. For Our Kitchen A receiving area -with weighing machine Storage Area for dry ingredients and other material Refrigerator- for storage of papaya and other ingredients Peeling section -for proper peeling of papaya Preparation area- a table with sink for Cooking area -for cooking main course Cold section- for assembling of appetizers, salads & desserts Hot plate area- where dishes are plated & wait for server to take to customers Dish washing area- where Soiled dishes are washed Pot wash area-for cleaning large utensils Food pickup counter Soiled Dish landing area 13. Food Pickup WindowPartition WallA rectangular area of 30*20 ft With receiving area out at back doorBack door 14. StorageRefriger atorFood Pickup window 15. StorageRefriger atorCold Section 16. StorageRefriger atorCold SectionPreparation & Peeling Area 17. Dirty Dish landingStorageRefriger atorCold Section Dirty dish tableDish wash sectio n Rack Pot Wash 18. Dirty Dish landing Food Pickup windowDirty dish tableHot Plate Table & StorageStorageRefriger atorCold SectionRack Gas RangeBack doorDish wash sectio nPreparation & Peeling AreaPot Wash 19. Dirty Dish landingHot Plate Table & StorageStorageRefriger atorCold SectionFood Pickup windowBack doorOve nDeep fryerPreparation and Peeling AreaDirty dish tableDish wash sectio n Rack Pot WashDrainage 20. Dirty Dish landingStorageRefriger atorCold SectionBack doorFood Pickup window4 ft 5 ftHot Plate Table & StorageOve n6 ft6 ft Deep fryerPreparation and Peeling AreaDirty dish tableDish wash sectio n5 ftRack5 ftPot WashDrainage 21. Dirty Dish landing Food Pickup windowCold Section8 ft6 ft Refriger ator16 ftStorageHot Plate Table & StorageOve nDeep fryer4 ft Back door16 ft Preparation and Peeling Area10 ftDirty dish tableDish wash sectio n Rack Pot WashDrainage 22. Dirty Dish landing Food Pickup windowCold Section8 ft 4 ft6 ft Refriger ator16 ft 5 ftHot Plate Table & StorageOve nStorage6 ft6 ft Deep fryer4 ft Back doorDish wash sectio n5 ftRack5 ftPot Wash16 ft Preparation and Peeling AreaDirty dish table10 ftDrainage