Planning a Foodservice Facility: Steps and Considerations

Steps in Planning a Foodservice Facility

• The first step in developing a prospectus for a foodservice facility is analyzing the potential customers or users.
• Desirable market information includes occupation, age, sex, disposable income, social behavior, and consumer behavior.
• The next step is determining the characteristics of the menu that best matches the market described.
• Menu characteristics include frequency of change, number of food items in each category, and type of food item offered.
• The type of service to be offered in the facility is decided by evaluating both the market and the menu.
• The type of foodservice facility is characterized based on the market, menu, and type of service.
• An essential part of the prospectus is the financial aspects of the proposed facility.
• After selecting and commissioning the planning team, the necessary planning tasks are outlined.
• The functions and tasks that must be performed to meet the objectives of the foodservice facility are identified in the developing concept phase.
• Equipment requirements are determined from a complete analysis of typical menus.
• Space requirements are determined by considering the floor space needed for employees, working surface space, aisle space, equipment space, and provisions for storage.
• Preliminary sketches and drawings for the facility are prepared in the schematic design phase, along with cost estimates for the building, site preparation, equipment, and furnishings.

Learn about the essential steps involved in planning a foodservice facility, from analyzing potential customers to determining menu characteristics and financial aspects. This quiz covers topics such as market analysis, menu planning, service type, facility characterization, financial aspects, planning tasks, equipment and space requirements, and schematic design.