DESIGN LAYOUT AN INDIAN DINE-IN & TAKEAWAY RESTAURANT

  • Status: Closed
  • Præmier: $70
  • Modtagne indlæg: 2
  • Vinder: SDBcIndia

Konkurrence Instruktioner

I am involved in an a early project but require an independent specification for my own reality check.
I need to know:

1) what machines & equipment are essential in an Indian restaurant assuming a reasonable scale (i.e. 100 meals per hour ?);
2) what are the names of the machines, their specifications and dimensions;
3) a diagram of the optimal layout for such a kitchen assuming at least 4 people in the cooking & preparation areas.
4) include all functional areas: preparation; baking; frying; cooking; refrigeration; etc etc
4) also include mains gas, water and power diagrams required to service such a kitchen

and any other information that you consider necessary. Feel free to solicit further information ... Please only play if you know what you are doing. I need this so that I can have a better understanding of the problem ... currently at a disadvantage with other team members :) But it could lead to more work too :)

Anbefalede Evner

Arbejdsgiverfeedback

“Neel is a great designer and very professional in his approach. He was able to take a somewhat vague description and turn it into an acceptable set of drawings that were complimented by all.”

Profilbillede NormSinclair, Australia.

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Offentlig Præciserings Opslagstavle

  • SDBcIndia
    SDBcIndia
    • 3 years ago

    Hello sir,
    Please find the attachments "Indian Dive-in & takeaway Restaurant Planning proposal 01" please read specification in right & left.
    This layout planning as per contemporary Indian Dive-in & takeaway Restaurant.
    2 large unit of deghchi pot is sufficient for 100 serving per hour Biryani.
    Please review & feedback, I will revise it in few minutes & resubmit to you.
    thank you
    neel

    • 3 years ago
  • NormSinclair
    Konkurrenceafholder
    • 3 years ago

    The idea of the competition is to identify someone whoa appears to undrestand my requirement and demonstrate that they know what they are doing .... I could have guessed it from macheniry pamphlets but I thought this might save time .... we'll see!

    • 3 years ago
    1. mabbasalee
      mabbasalee
      • 3 years ago

      I am participating, wait for my entry.

      • 3 years ago
    2. NormSinclair
      Konkurrenceafholder
      • 3 years ago

      Thank you .... will certainly wait. Regards Norm

      • 3 years ago
  • thesoftmarvel
    thesoftmarvel
    • 3 years ago

    Hello,
    If Our team is not wrong then you actually need a project report that will include everything about the setup of a Restaurant Chain in India, from restaurant spaces to Interior Designings, right ???

    • 3 years ago
    1. NormSinclair
      Konkurrenceafholder
      • 3 years ago

      No, I really want a 'functional layout' ... food storage and machines (fridge/cooler etc); food preparation and machines; cooking area and machines; serving area; cleaning area ... and so on. Dimensions are important ... I want you to consider workflow; space and required overall kitchen dimension. For each machine - power/water needs. That's it!

      • 3 years ago
  • SDBcIndia
    SDBcIndia
    • 3 years ago

    Sir, please review entry #2.

    • 3 years ago
  • NormSinclair
    Konkurrenceafholder
    • 3 years ago

    Hi. My problem is really kitchen layout. What machines and where do the go relative to each other? What functional areas are required? Not so much the seating plans ... With that information, I will now where the utilities need to go. I was looking for someone with that design experience ... a very quick and easy job I would have thought?

    • 3 years ago
  • mdebajyoti
    mdebajyoti
    • 3 years ago

    In my opinion, through this contest you may not have option to choose the best. What I understand from your description, you are looking for not only a project specifications, but also the utilities, services, description, sizing etc. etc. For a quality ambiance restaurant, serving 100 meals (I mean, 'meals' not inclusive of snacks, drinks, etc), only four persons is not at all sufficient for 'cooking & preparation'. Also, restaurant timings are also very crucial for this project, as it'll certainly vary form a restaurant opening say at 11am and closes at 11 at night to another one which opens at 8.30am to 11 in the night. Not only all these information are required, but also regular interaction during the Detailed Project Report preparation is of utmost requirement. Please elaborate more in the Brief section or directly interact to have a successful project report. Thanks and regards.

    • 3 years ago

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