Transcript EFS CONCEPTS - Gastro

SEARCHING FOR SOLUTIONS?
HERE WE GO:
EFS CONCEPT OVERVIEW
Integrated Solutions
Libero Line Flexible Solutions
EFS CONCEPTS 2006
FRESH ASIAN CONCEPT,traditional, HPC
These concepts are based on EFS products and should be
used as idea data base for the different restaurant types in
the Quick Service Restaurant market place.
Sometimes are integrated new appliances as the fresh pizza dough
machine or induction soup kettle. These appliances are in
development and test phase.
To find out, if a solution will be profitable for your customer, use the
added calculation tables. The coloured fields must be
filled with the original costs. Also is it necessary to fit in the
appliances calculation the appliances prices for your country.
The data under “concept data” are based on US market and don’t
include costs for energy, rent, staff and depreciation!
2
EFS CONCEPTS 2006
FRESH ASIAN CONCEPT,traditional, HPC
Integrated Solutions:
Flexible Solutions:
ASIA
PIZZA
PASTA
SANDWICHES
STEAK & POULTRY
FISH & VEGS
BARS
Shopping Mall
Butcher‘s Grill
Greengrocer‘s shop
Asian Wok
Japanese Tepan Yaki
American Chargrill
Food Court
3
INTEGRATED SOLUTIONS
EFS CONCEPTS 2006
FRESH ASIAN CONCEPT,traditional, HPC
Concept data:
Output:
3-6 p/min
Sales/day:
350 p/day
Sales/year:
105.000 p/year
Retail price: 4,50 $
Food cost:
0,80 $
Profit/order: 3,70 $
Profit/year:
388.500,- $
Investment:
50.000,- $
Money back: within 180 days
Staff:
Area:
3
13 m2
5
EFS CONCEPTS 2006
Fresh Asian Concept. Process manual:
1-5
1.Step
There are two ways to get the order for cooking:
1. Traditional by ordering the menu
2. The customer takes his choice of fresh food out of the sandwich unit pos.16
into a bowl
and hand this over to the cook with his cash receipt.
The meals will be produced in stir fry cooking in the induction woks. Needed
oil, seasonings,spices and sauces are placed around in pos. 3 and pos. 4. A
bowl or plate are taken off the heated dispenser pos. 14 and placed on the
board in front of the wok and directly filled with the fresh produced meal.
If there is no direct order, it will be cooked the standard menus to place these
in the bain maries pos. 15 in front to the guests for fast service.
6
EFS CONCEPTS 2006
8-12 1. Step, parallel
For noodles, soups or Dim Sum all orders are cooked in this zone. Noodles are cooked in
the automatic pasta cooker pos. 9 with 4 lift baskests.
Dim Sum are steamed in wooden baskets into the combi steamer pos.11
Boullions for soups are taken of the bain maries, cooked before on the induction cooker 8
5/6
2.Step
The fresh pasta will be pre-cooked in our pasta cooker with autom. Starch and salt control
7
3.Step
After pre cooked the pasta will be immediately chilled down (al dente stop) in a ice water
chiller(pasta cooker with ice water boiler)
8
4.Step
The chilled pasta will be then stored in single portion containers in an open fridge with air
screen protection, this is faster for take off and stabilize the temperature, +8°C.
9
5.Step
On customer‘s order the pasta will finished cooked in the front counter pasta station and
mixed then in an induction wok with the chosen sauce and contents
7
EFS CONCEPTS 2006
Profit &loss calculation for an EFS Asian concept (see attached layout)
Turnover and profit:
Serveable menus/
nus hot
day and cold/day: max.
Use to capacity / day (%)
From it hot menus (%)
From it cold portions (%)
From it beverages (%)
Average price for 1 hot portion
Average price for 1 cold portion
Average price for 1 beverage
25
60
40
50
3.4 EUR
2.6 EUR
1.35 EUR
2'000
500
300
200
250
Material costs: hot and cold in average
Beverages in average
27.5 % from NS food
50 % from NS beverages
TURNOVER / YEAR:
Hot food:
300 port. / day x
3.4
EUR x 288 days / year =
293'760.00
Cold food:
200 port. / day x
2.6
EUR x 288 days / year =
149'760.00
Beverages:
250 port. / day x
1.35
EUR x 288 days / year =
97'200.00
Total NS
540'720.00
=========
Less goods:
Food.
Beverages:
27.5 % of NS
50 % of NS
443'520.00
97'200.00
-121'968.00
-48'600.00
=
Profit I
370'152.00
Less running costs, page 1:
-206'456.27
Profit II
Less taxes:
163'695.73
40 % on profit II
Profit per year after taxes:
-65'478.29
EUR
98'217.44
==============
8
EFS CONCEPTS 2006
Cost calculation for an EFS Asian concept ( see attached concept layout)
Service: to 24 seats with use of capacity of 80%, in 10 minutes frequency = 115 menus + 85 menus in take away,= total 200/h. 10 hours opening/day. 6days a week.
General data:
Rent:
Front finishing
Diswashing/store
24 restaurant seats
Proportional restrooms
space/m2
costs/m2/EUR
10
6
36
45
45
36
52
total:
total:
126
5.400
3.240
15.552
1.800
25.992
22
52
10
84
1.144
1.872
520
3.536
13.728
22.464
6.240
42.432
7.625
91.500
182
800
2.184
9.600
persons, half in each shift
General Costs:
Advertising, proportinal
Advertising, direct
3,5
Stocktaking Difference, 0,5% from turnover (NS)
Financing:
Deprecation on
Interest, linear %
6
7
years on investment of
of
135.400
Total Yearly Cost:
yearly/EUR
450
270
1296
150
2.166
Running costs:
Electric/water
Air conditioning;others,maintenance
Cleaning/Waste
Staff Costs:
5
monthly/EUR
540.720
135.400
EUR
2.704
EUR
22.567
9.478
EUR
206.456
9
EFS CONCEPTS 2006
Application calculation for an EFS Asian nconcept (see attached layout)
Investment:
A. Back Bar
Pos.
Pieces
1
2
3
4
5
6
7
8
9
1
2
1
1
1
1
1
1
1
Appliance
Price/Pce.
Price/Eur
High Speed Cooker
12.000
12.000
Infrared Warmer
2.000
4.000
Lift deep fryer, 2 x 7 l
10.000
10.000
High Speed Pizza Oven
10.000
10.000
Refrigerator Counter
5.000
5.000
Cabinet, 3 drawers
1.000
1.000
Frezzer Counter
5.800
5.800
Coffee Brewer
2.200
2.200
Cabinet, with 1 drawer,waste bin
1.000
1.000
Total
PNC Nr.
51.000
B. Front Finishing/Sales
1
2
3
4
5
6
7
8
18
19
24
25
26
1
1
6
9
8
1
1
1
2
1
1
1
1
PNC Nr.
Libero Point Cold
Sneeze Guard
GN-Containers
GN-Containers
GN-Containers
Plate Dispenser,hot
Sneeze Guard
Libero Point Hot
Char Grills
Induction Wok, with 1 pan
Cabinet, 3 drawers
Cutlery Box, napkins
Electronic cashier register
12.000
incl.
200
200
200
2.800
incl.
12.800
500
1.700
1.000
150
3.600
Total
12.000
incl.
200
200
200
2.800
incl.
12.800
1.000
1.700
1.000
150
3.600
35.600
C. Dishwashing/Storage/Change Room
101
100
102
103
104-05
106
1
1
3
1
1
2
Under Counter DW
Sorting Table
Waste Bins
Shelves
Hand wash sink
,desinfection
Clothes cabinets
PNC Nr.
3000
2000
300
400
800
300
Total
3.000
2.000
900
400
800
600
7.700
D. China, Table Ware, first equipment
Total
8.000
E. Design/ Interior
1
2
3
1 Menu Board/Price List
1 Pictures, advertising
24 Seats/ 6tables
100
4.000
6.000
2.400
10
EFS CONCEPTS 2006
FRESH PIZZA CONCEPT, half automatic
Concept data:
Output:
2 /min
Sales/day:
100/ 6,5“
Sales/year:
30.000
Retail price:
6,00$
Food cost:
1,00$
Profit per order: 5,00 $
Profit/year: 150.000,-$
Investment: 35.000,-$
Money back: within 85 days
Staff:
2
Area:
7 m2
11
EFS CONCEPTS 2006
Fresh Pizza Concept. Process manual:
1/2/3
1.Step
1 min
A new, full automatically machine produce in 1 min. the pizza dough. The dough falls
into a preheated form and will be pressed into it‘s shape.Also the press is heated.
4/5/6
2. Step
0,5 min
The heated form is transported in the second station for toping with tomato puree.The
tomato puree is delivered from a can in the undercounter and portioned by a hand
pistol
7/8/9
3. Step
1 min
Now the heated prebake form is in the topping station.Here all kinds of fillings and
spices are manual given on the surface. The fresh products are stored in the chilled
undercounter, with 4 different drawers and the wall mounted Pizza Top.
12
EFS CONCEPTS 2006
FRESH PASTA CONCEPT,half automatic, HPC
Concept data:
Output: 1,5 –2 p/min
Sales/day:
400p/day
Sales/year: 120.000 p/year
Retail price: 4,50 $
Food cost: 0,45 $
Profit/order: 3,95 $
Profit/year: 474.000,-$
Investment: 45.000,- $
Money back: within 35 days
Staff:
2
Area:
11 m2
13
EFS CONCEPTS 2006
Fresh Pasta Concept
Fresh pre-cooked pasta in
Finishing process in the pasta
single portions (100 g).
Cooker and induction wok.
Stored wok pans
14
EFS CONCEPTS 2006
Fresh Pasta Concept. Process manual:
1-4
1.Step
With the full automatic pasta mixing,kneading and forming machine, all kind of pasta can be produced
fresh on demand. Performance = 6-8kg/h = 60 –80 port./h.The flour and needed contents are stored in the
undercounter.
5/6
2.Step
The fresh pasta will be pre-cooked in our pasta cooker with autom. Starch and salt control
7
3.Step
After pre cooked the pasta will be immediately chilled down (al dente stop) in a ice water chiller(pasta
cooker with ice water boiler)
8
4.Step
The chilled pasta will be then stored in single portion containers in an open fridge with air screen
protection, this is faster for take off and stabilize the temperature, +8°C.
9
5.Step
On customer‘s order the pasta will finished cooked in the front counter pasta station and mixed then ......
15
EFS CONCEPTS 2006
FRESH SOUP BAR CONCEPT
Concept data:
Output:
6 soups/min
Sales/day:
450 soups/day
Sales/year: 135.000 soups/year
Retail price: 3,50 $
Food cost: 0,30 $
Profit/order: 3,20 $
Profit/year: 432.000,-$
Investment: 45.000,- $
Money back: within 38 days
Staff:
2
Area:
9 m2
16
EFS CONCEPTS 2006
Soup Bar Concept. Process manual:
1
1.Step
The fresh, washed vegetable are stored in the fridge.The o-fresh system
keep it 3x longer fresh, than in standard fridges. Through the glass door
the customers see the freshness.
2/3/4/5/6
2. Step
If necessary, the food can be washed again and then sliced and cutted in
the DITO multi food processor. The food will be placed in GNcontainers.All tools for the machine are stored in the wall shelf.
7/8/9
3. Step
3 min
The sliced food will be precooked in the Vario-Steamer (0-1,0 bar)
17
EFS CONCEPTS 2006
FISH & VEGS CONCEPT
Concept data :
Output:
6 meals/min
Sales/day:
400 meals/day
Sales/year: 120.000 m/year
Retail price: 6,00 $
Food cost: 1,50 $
Profit/order: 4,50 $
Profit/year: 540.000,- $
Investment: 55.000,- $
Money back: within 37 days
Staff:
2
Area:
12 m2
18
EFS CONCEPTS 2006
Fish Station Concept. Process manual:
1
1.Step
The delivered fishes, mussels,shrimps and lobsters are stored in the O-fresh-fridge.The Ofresh system allows to store the fish 3x longer than in standard fish fridges.
2/3/4 2. Step
In the prep-station will be the fish prepared for cooking, frying, steaming or grilling or in a
special form in the combi oven. The spices are placed in the wall mounted shelves.The
flour in a drawer
5 -10 3. Step
Cooking processes will start on demand, short before a plate in the front counter will be
empty.For the different processes, there are: combi oven=steaming, convection oven=
broiling, deep fryer= frying, Multi cooker = grilling or cooking.
19
EFS CONCEPTS 2006
20
EFS CONCEPTS 2006
Fresh Hot sandwich Concept. Process manual:
1.
Step The selected/ presliced bread is placed in boxes on top of the prep station, the below part left,
the upper part right.
2.
Step All needed topings, like mayonnaise, mustard, ketch u, salt, pepper are placed in a shelves 4,
which partly could be chilled of hygenic reasons by a HCP solution. (Quiznos)
3.
Step All food toping parts are stored in the refrigerated sandwich unit 2
4.
Step The below part of the sandwich bread will be buttered and then placed the different food parts
and spices and seasonings on it.
5.
Step The upper part will be placed and the sandwiches stored in a plastic box, which should be stored
in the cupboard 1
6.
Step The „raw“ sandwiches will be stored in the fridge 6
7.
Step Of customer‘s order the defined „raw“ sandwich will taken off the fridge and browned
and inside heated up by the combined Panini grill-wave, placed inside a Libero Point odourless
solution 9 and packed in a paper or plastic box, taken off the dispenser 7
21
EFS CONCEPTS 2006
22
EFS CONCEPTS 2006
23
EFS CONCEPTS 2006
24
EFS CONCEPTS 2006
25
EFS CONCEPTS 2006
26
FLEXIBLE LIBERO SOLUTIONS
EFS CONCEPTS 2006
28
EFS CONCEPTS 2006
Shopping Mall QSR Concept: Grill / Asian Wok Concept
Concept data:
Output:
120 –140 dishes/h
Profit/order: 4,00 $
Staff:
4
Area:
16
m2
29
EFS CONCEPTS 2006
Mall/Hypermarket QSR Concept: Butcher‘s Grill
Concept data:
Output:
8-10 p/min
Profit/order: 4,00 $
Staff:
3
Area:
14 m2
30
EFS CONCEPTS 2006
Greengrocer‘s Shop in Hypermarkets.QSR Concept
Concept data:
Output:
60 – 80 dishes/h
Profit/order: 3,50 $
Staff:
Area:
1
11 m2
31
EFS CONCEPTS 200
Asian WOK QSR Concept
Concept data:
Output:
6 dishes/min
Profit/order: 4,50 $
Staff:
2
Area:
7 m2
32
EFS CONCEPTS 2006
Japanese Tepan Yaki QSR Concept
Concept data:
Output:
60 dishes/h
Profit/order: 4,50 $
Staff:
1
Area:
7 m2
33
EFS CONCEPTS 2006
American Chargrill QSR Concept
Concept data:
Output:
3 steaks/sausages/min
Profit/order: 3,00 $ in average
Staff:
1
Area:
7 m2
34
EFS FRONT COOKING SOLUTIONS
Front cooking is today a standard solution for hotels, here
mostly in breakfast and brunchs, also for „marche´“ type
restaurants as well as in staff canteens.
The success of all these solutions is, that the customer is
willing to pay more for a dish, driven by impulse, emotion,
freshness and the feeling: especial made for him !
The weakness in this business is, that there are no really high
performance, compact standard solutions with clear
parameter for a lay out planning. All is more or less “hand
made” with all the problems in hygiene, ergonomic, ventilation
and performance.
36
EFS FRONT COOKING SOLUTIONS
The customer demands on a front cooking station are:
• Very flexible in producing different menus
• If possible, moveable on castors
• Ergonomic for fast production
• Very hygienic
• Easy to clean
• The customer should see the food and cooking process
• Food stock integrated, chilled and warmed
• No smell and grease
• Performance from 60 dishes/h –240 dishes/h
• Combineable with other selfservice counters
• Station should be an „eye catcher“
37
EFS FRONT COOKING SOLUTIONS
Here our solution:
38
EFS FRONT COOKING SOLUTIONS
Front Cooking Station with Libero Line:
39
EFS FRONT COOKING SOLUTIONS
Front Cooking Station with Vario Line:
40
Layout study for a double station. Each with an output of 80 –100 p/h
1. Front cooking station
2. Selfservice counter,
hot &cold
Three way functions:
1. Producing in a selfservice warming station 2
2. The customer makes his choice out off a
chilled selfservice counter 2 and hand this
over for fresh finishing to 1
3. Main dish will be fresh produced in a station 1
Side orders will be taken out off the counter 2
41
Hotel study: 3 front cooking stations in combination with selfservice countres
42
Possible market: Staff canteen
Location:
Type:
Guest/day:
Menu/day:
Kitchen staff:
Areas:
Free-Flow:
Kitchen/Dishwashing:
Storage:
Restaurant:
Investment Kitchen appliances:
Hamburg / Germany
Restaurant
1.000
1 Cold dish
1 Vegetarian
2 Hot dishes
Salat + Specials
14
165m²
240m²
260m²
470m²
€ 550.000
43
Possible market: Staff restaurant
Location:
Type:
Guest/day:
Menu/day:
Hamburg / Germany
Staff canteen
2.400
Free choice of
3 Main courses
1 Fast Food
1 Asia
1 Italian
1 Salat
3 Chefs + 12 staffs
Kitchen staff:
Areas:
Free-Flow / Front-Cooking:
260m²
Kitchen/Dishwashing:
Storage:
Restaurant:
760m² / 510 seats
Investment Kitchen appliances: € 350.000
44
Possible market: Food Court
Location:
Type:
Guest/day:
Menu/day:
Kitchen staff:
Areas:
Free-Flow / Front-Cooking:
Dishwashing:
Storage:
Restaurant:
Investment Kitchen appliances:
Leipzig / Germany
Food Court
3.000 - 4.500
6 different Restaurants
1 Italien
2 German
1 Euro-Asia
1 Coffee-Shop
1 Fast Food (Burger)
all 42
300m²
36m²
500m²
780m² / 550 seats
€ 800.000
45