Food Court Outlet

Concept

JAZ HOTELS & RESORTS

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

Grill stand

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

Salad stand

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

Shawerma stand

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

Pizza stand

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)

Potato stand

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)

Soup stand

Installation neededSoup stand

2 built-in soup kettles2 soup cup warmerWorking table

Food ItemsSoup stand

2 kind of daily changing soups (in summer even a cold one)

Bread selection

CondimentsBread croutonsHerbs/chili/pepper

Asian stand

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

Sandwich stand

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)

Dessert stand

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

Conclusion

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

Thank you