Based on a proposed full operational area of 75 sqm, the business is going to be a compactly yet comfortably housed outlet. The coffee bar/service processing area will be the center occupying approximately 12 sqm of the said area, in a covered quadrangle of 4-point open access. The premises to house “The Coffee Hall” will be a leased outlet in one of the commercial properties in Malabar Hills. The dining area will be spread out within the adjunct open space accommodating 50-seater / customers. Another backroom area will also be created to serve as a small kitchen for processing the light snacks to be ordered a’la carte.
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...cated washroom/restroom area will also be provided occupying approximately 8 to 10 sqm. The premises of “The Coffee Hall” will undergo the designing process, construction and interior decoration by availing local services and consultants. The full provisions of the materials; the full compendium of equipment, machines, appliances, furnishings – will all be sourced locally. The overall structural development will be in full compliance of legal and technical guidelines from the pertinent authorities of the city.
The architectural and landscape perspective is basically a good mixture of hip and formal. The indoor, air-conditioned, covered, non-smoking area will have 30-seater dining tables and the outdoor/garden area will have 20-seater dining tables. Foundation of the structure of “The Coffee Hall” will steel and cement. The service/operational/customer area will be highlighted with practical, durable and safety-friendly tiles and marble floor tiling. Such floor tiling materials will be easy to clean, manage and maintain.
The wall will be wall papered that matches the theme of the flooring. The ceiling will be of wooden finish, matted and carries likewise the congruent theme of the floor and the walls. The roofing will be in terrazzo tiles. The indoor dining tables will be available in either quadruple or double seating arrangement. On the wall of the two sides of the indoor dining area will be fitted with 4-seater couches. The other tables and chairs in rest of the area will be stand-alone, standard tables and chairs that are made of wood and glass.
The outdoor, garden seating area will be fitted with garden chairs of stainless steel but with fitted with cushions on the seat and as back support. The tables and chairs will be either in quadruple or double seating arrangement. Each table will be covered with garden umbrellas. The initial basic equipment that “The Coffee Hall” will be provided with are: espresso machine; espresso grinder; espresso pitchers; cappuccino machine; air-pot coffee brewer; coffee grinders; fruit drink machine; fruit blenders; whipped cream maker; microwave; . Other accessories will cover filters; racks; brushes and powders.
The raw ingredients to be carried in inventory include a wide variety of gourmet coffee; coffee blends; flavored coffee; organic coffee; decaffeinated coffee; espresso; fruit and herbal tea; flavored tea; loose leaf tea; and tea concentrates. What will be prepared and processed in “The Coffee Hall” will be wide variety of coffee, tea and fruit juice and shakes, together with the sandwiches; pancakes and fresh fruits. The other features of the a’la carte menu like the cakes; pies; cookies; cheeses and other deserts will be purchased ready made from bakery suppliers within the city.
A special trading relationship will be established to re-brand the ready-made cakes and pies to carry the name “The Coffee Hall”. The dining wares will of silver, glass and china for dine-ins. There will be provisions for Styrofoam, plastic utensils and paper bags for take outs. There will be both cloth and tissue paper and paper napkin also available. “The Coffee Hall” therefore is a business project that is envisioned to be fully operational within the next 7 months, in time for the December Christmas Season. The soft opening is deemed to be held on 12 December 2009.
The gnat timetable is as follows: The Projected Revenue is envisioned on the probability of an average of 5 customers occupying one seat within the 15 hours of operation. With 50 sitting capacity of “The Coffee Hall”, the total customers per day will average at 250 and therefore in 30 days there will be 7,500 customers to be served. This is not inclusive of drive-thru and home delivery services. Each customer is expected to consume an average of Rs. 76. This is inclusive of a coffee blend and a snack (either a sandwich or a pie).