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 pleasant
environment .
 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 in
the 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
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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
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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,
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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
 Word’s Of Mouth
 Discount Coupons
 Free Home Delivery
 Concentrating on the customer's experience
 Offer various specials throughout the week
that 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 Rice
Papaya Fritters
 Papaya Balls
 Chicken Soup With Green Papaya
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12. Before We Start Designing:
 A kitchen is a room or part of a room used
for 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

13. For Our Kitchen
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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

14. Food Pickup
Window
Partition
Wall
A rectangular area of 30*20 ft
With receiving area out at back door
Back
door

15. Storage
Refriger
ator
Food Pickup window

16. Storage
Refriger
ator
Cold Section

17. Storage
Refriger
ator
Cold Section
Preparation &
Peeling Area

18. Dirty Dish landing
Storage
Refriger
ator
Cold Section
Dirty
dish
table
Dish
wash
sectio
n
Rack
Pot
Wash

19. Dirty Dish landing
Food Pickup window
Dirty
dish
table
Hot Plate Table & Storage
Storage
Refriger
ator
Cold Section
Rack
Gas
Range
Back
door
Dish
wash
sectio
n
Preparation & Peeling
Area
Pot
Wash

20. Dirty Dish landing
Hot Plate Table & Storage
Storage
Refriger
ator
Cold Section
Food Pickup window
Back
door
Ove
n
Deep fryer
Preparation and Peeling
Area
Dirty
dish
table
Dish
wash
sectio
n
Rack
Pot
Wash
Drainage

21. Dirty Dish landing
Storage
Refriger
ator
Cold Section
Back
door
Food Pickup window
4
ft
5 ft
Hot Plate Table & Storage
Ove
n
6 ft
6 ft
Deep fryer
Preparation and Peeling
Area
Dirty
dish
table
Dish
wash
sectio
n
5 ft
Rack
5 ft
Pot
Wash
Drainage

22. Dirty Dish landing
Food Pickup window
Cold Section
8
ft
6 ft
Refriger
ator
16 ft
Storage
Hot Plate Table & Storage
Ove
n
Deep fryer
4 ft
Back
door
16 ft
Preparation and Peeling
Area
10 ft
Dirty
dish
table
Dish
wash
sectio
n
Rack
Pot
Wash
Drainage

23. Dirty Dish landing
Food Pickup window
Cold Section
8
ft
4
ft
6 ft
Refriger
ator
16 ft
5 ft
Hot Plate Table & Storage
Ove
n
Storage
6 ft
6 ft
Deep fryer
4 ft
Back
door
Dish
wash
sectio
n
5 ft
Rack
5 ft
Pot
Wash
16 ft
Preparation and Peeling
Area
Dirty
dish
table
10 ft
Drainage