FOOD AND BEVERAGE

PROJECT
360 DEGREE – CASUAL DINING

Submitted by:
Neeraj Singh
Tushar Kuwar
Rohit Sharma
Ranveer Singh
INTRODUCTION
Casual dining plays an important role in the food industry. It grabs a
larger portion in the market due to its affordability and convenience.

For our project, we chose 360 degree. It’s a growing casual dining
placed . Very easy to reach and friendly décor and staff are very
good.

Below we have described our opinions on their Menu, Food Quality,

Marketing and our Overall Experience.
MENU EVALUATION
360 degree consists of three types of menus - All day Menu for food,
a separate Beverage menu and a dessert menu. It is a both
vegetarian and non-vegetarian.

The design of the menu is simplistic and explanatory. The menu is

divided into a basic sequence starting from veg and non-veg starters
followed by chef special, then salads, soup followed by their main
courses. Appetizers and finger foods are brief in variety but popular
among the guests. The next page inclines towards continental dishes,
with a variety of pizzas and pastas with various options of
customization & also grill.

The menu is well crafted and fully utilizes the Kitchen’s capacity of
production. The average time of serving any dish is from 15minutes
to 25minutes. The menu develops over the period of time and
changes as required. Various dishes have been eliminated and added
over the year in order to satisfy the guest’s appetite and highlight
restaurant’s special dishes. The menu is crafted to become more
efficient and fast to give the best experience to the guests. The top
dishes people order is pizza , pasta , cocktails, paneer lababdaar,
mocktails chilly paneer , falafels.

The restaurant also contains all types of alcoholic and non alcoholic
beverages, like Mocktail, cocktails and all types liquors. The
beverages menu is full of imported beers, wine , and imported gins
,Irish whiskey, etc.
As we can see, few dishes in the menu have been replaced and the
menu overall has turned to be more descriptive in nature. It allows
the guests to have a better understanding of the dishes which are
offered. Tent cards are also put up when new items are added in the

menu. The profit margin on food is estimated to be from 40% to 55%

and in beverages from 60% to 75%. However, Snacking Café can be
listed as ACDR (Affordable Casual Dining Restaurant) and targets
guests of all ages.
FOOD QUALITY
The success or failure of a restaurant is tied to the quality of the product,
service and atmosphere. Customers expect fresh food that is tastefully
prepared. They want impeccable service from knowledgeable staff, and they
want an environment that is clean and comfortable. The portion size of the
food was enough for two persons. They served a quality product. It is critical
that food be fresh, prepared properly and served at the right temperature. The
presentation of the food is as important as the taste but they all were perfect
in this restaurant. Consistency is key, so all the kitchen staff and chefs follow
the same preparation and cooking guidelines for each dish. Their menus offer
enough variety to satisfy tastes as well as special dietary needs such as lactose-
intolerance, gluten allergy or vegetarian. Their kitchen, cleanliness, order and
high standards in this area are keys to quality control. The food was rotated
with each delivery to maintain freshness. They prevented cross-contamination
by identifying cutting surfaces and utensils for specific items such as raw meats
and vegetables. The Dry area was kept clean and rodent free. A commercial
dishwasher was imperative, with water temperature and chemical levels
properly maintained. The Dining area was warm and inviting and most of all it
was clean and fresh. Carpeted area were vacuumed daily and tables were
wiped after each use and linens changed as required as told by the manager.
All plates and utensils were spot checked for cleanliness before serving. The
dishes were served and the dishes were looking almost same as the images
shown in the menu. The colours of the dish weremouth-watering and were
looking standard. The plating was also very attractive they have given a unique
design to the dish. The food appearance was very good and also attractive.
Guests can easily be attracted towards the dish by looking at them. In the
menu they also mention about the raw and cooked items which I found very
interesting and it is also a good gesture towards the guests. The restaurant was
non-alcoholic so they only served non-alcoholic beverages which
complimented the dishes. They also serve detoxifying fresh juices to boost the
immune system. Perfect amount of spiciness was added which was a
wonderful thing if a guest wants more spiciness they can tell the server and
accordingly the dish will be served. The taste of the food as very tasty all the
spices and salt were balanced perfect amount of everything. They also
maintained a high level of hygiene they spot checked each and every utensil
that is going to be served. The serving temperature of the food was warm at
which everyone can eat. Overall the food quality was very good and satisfying.
 Staffing
Staff costs are some of the most significant outgoings that
restaurants need to pay. The balance of ensuring that you have the
right number of staff to deliver a successful service and full
customer satisfaction, while avoiding salaries so large they
negatively impact cash flow, is hard. However, it’s also an
essential calculation when it comes to achieving real financial
success.

Employee satisfaction matters too

When you’re creating a workforce it’s not just about making
sure that customers walk away happy and everything is done
on time. A positive workplace culture requires enough people to
ensure that no one is so overworked that their job becomes a
nightmare. When you’re working out how many staff you really
need for your restaurant, it’s often a good idea to overestimate,
rather than end up with too few to handle demand. If
necessary, look at temporary and reserve staff to cover
potential emergencies and shortfalls
To guide more closer, here the information is less. However as a thumb rule we can go by

1. Self Service Restaurant -

1. Front of the house (FoH - Service staff) - every 12 tables 1 staff per shift.
2. Back of the house (BoH - Kitchen staff) - every 50 customer a hour 4 staff in a
shift.
3. Supporting Staff (purchase, accountant, HR) - 1–2 staff
1. (cashier, cleaners) - 1 & 2 respectively per shift.
2. Casual Seating Restaurant -
1. Front of the house (FoH - Service staff) - every 5–6 tables 1 staff per shift.
2. Back of the house (BoH - Kitchen staff) - 4 staff for 50–60 cover restaurant,
per shift.
3. Supporting Staff (purchase, accountant, HR) - 1–2 staff
1. (cashier, cleaners) - 1 & 2 respectively per shift.
3. Fine Dine Restaurant with Bar -
1. Front of the house (FoH - Service staff) - every 4 tables 1 staff per shift.
2. Back of the house (BoH - Kitchen staff) - 6 staff for 50–60 cover restaurant,
per shift.
3. Supporting Staff (purchase, accountant, HR) - 1–2 staff
1. (cashier, cleaners) - 1 & 2 respectively per shift.
2.
The above theory states true if the Restaurant is well planned and equipped and the
staff with passion & experience. Indirectly the wages should be deserving with
facilities as per labour laws.

Depending upon the location, type of clientele, type of menu the staffing may vary up
to 20%.
MARKETING AND COMMUNICATIONS
● 360 Degree has a very active marketing department. There mostly use digital
marketing platforms like FACEBOOK and INSTAGRAM.

● Online food delivery gives them good business apart from fine dining. They
use delivery portals like Zomato, Swiggy, Uber eats to distribute their
promotional pamphlets and special items in the menu. They also give 10%
discount coupons for online food delivery.

● They also actively keep on informing the guest about any promotional event
or offer by using their contact numbers. Special discount for guests on their
birthdays, etc.

● They also host several food bloggers at their restaurant for their promotional
events as an effective marketing strategy.

● They also take online booking at the restaurant through Zomato and Dine-
Out.
● Special events are broadcasted through Facebook and Instagram.

● Live music show and stand-up comedy are a part of their weekends
attracting many guests.
GUEST SATISFACTION
Hygiene of the restaurant.
The restaurant hygiene was perfect, they wash all the essentials before using it
for cooking ,the cutleries, plates and all the dishware were washed properly,
they use proper gloves and hair cap at time of cooking.

Cleanliness of the restaurant.

Restaurant is cleaned on the regular basis, it was perfectly fine and looked
clean and neat, oven coffee machines, refrigerators were clean, Wall and
ceiling cleaning and other maintenance happens on monthly basis.

Location of the restaurant.

Top Floor, JTN Anukampa Tower, Near Raj Mandir Cinema, Bhagwan Das Rd, Jaipur,
Rajasthan 302001

Decoration of the restaurant.

Arrangements of tables are nicely done making it spacious for the guests and
other furniture suited the restaurant. Lounge area in the middle with a swing
to compliment the décor.

Atmosphere of the restaurant.

Lighting is good, proper space were there for the guests comfort. Retro
western music is played, giving it an old school touch.

Area of the restaurant

The restaurant approximately spread in 1500sq ft. It’s a 64 seated café and
divided into 2 sections each serving a specific purpose.

Problem solving abilities of the server.

They were good I didn’t experience any problem, they had patience and were
very helpful.
Pricing of the menu.
It charges 900 per two person, menu consist a lot of varieties and quality of
food justifies the prices. It is rated as ACDR (Affordable Casual Dining
Restaurant) by the NRAI.

Personalized service.
Very polite staff and very flexible in customizing the dishes in the menu
according to the guest’s needs.

Comfort level of the guest

So it was mildly crowded. Servers are very friendly so I enjoyed my time there.
The seating arrangement is spacious and very comfortable. Excellent for
working and playing board games. Their Wi-Fi connection is the cherry on the
top.

Sincerity of the server.

The F&B team is very warm and welcoming. They assist the guest to their level
best and portray efficiency.

Communication with the guest.

I will say they have a very good communication skill, they prefer the language
in which the guest is comfortable. They talk to guest with smile and listen to
the guest carefully with a very warm gesture.

Quantity of food.
Quantity is sufficient for two in main courses with well distributed ratio of
protein, carbohydrate and starch.

Popularity of the restaurant.

It gets 4.5 stars out of 5 stars by 1300 votes by the guest which describes
restaurant popularity, with a lot of repeat guests and for the foodies who like
to explore the best Kolkata has to offer. Very popular in the young crowd due
to its photogenic atmosphere.
Technology.
Minimalistic basic equipment’s used, keeping it retro. “Rancelab” operating
system used for everyday operations.

Emotions.
The emotions are is in its ambience and books which is part of their in-house
library. It boasts a healthy lifestyle and is meant for people of all ages.

The Ambience of the restaurant.

Rustic ambience with bricks exposed from the walls. Wooden branches
+hanging from the ceiling and synthetic grass used to cover its ceiling. A very
warm and spacious divided into 2 sections.

Feedback of the restaurant.

They provide us feedback cards at the last I also check some feedbacks on
restaurant site which were very good talking about delicious food and
ambience of the restaurant.

Menu flexibility of the restaurant.

It has a vast variety of food availability of pizza, continental meals and some
shakes and other beverages. However chefs customize the dishes according to
guests specifications.

Guest welcoming.
They greet us at the entrance of the restaurant and escort us to our tables
from there only they were perfect on that.

Feeling of the guest

It was a great feeling to be there when you get delicious food at affordable
prices with such people around.
Guest feedback cards.
It consist of our experience in the restaurant and server who served to us and
how many stars we want to give to server ,and any suggestion for the better
experience for next time.

Parking facilities
There is a parking area outside of the restaurant which is wide enough for
guests to park their vehicles.

Overall experience.
It was a very good experience. It is great place to be in, to enjoy and have fun
so overall I loved the place and server of the restaurant overwhelmed me with
his service. A perfect getaway with a very friendly pocket pinch with quality
food makes it one of the best in Kolkata.
Conclusion
Restaurant 360 degree has a lot of potential and can grow more in the future.
The cafes moto, which is, “Home away from home” justifies its statement due
to its warm environment it proudly upholds. With the intense competition in
the affordable dining sector of Jaipur, it manages to shine brightly and adapts
itself in order to satisfy its guest’s appetite. We look forward to its endeavour
in this sector.

REFERENCES
https://www.dineout.co.in/jaipur/360-c-scheme-central-jaipur-51267/menu

https://www.tripadvisor.in/ShowUserReviews-g304555-d13936585-
r574125706-360-Jaipur_Jaipur_District_Rajasthan.html

https://www.zomato.com/akola?utm_source=google&utm_medium=cpc&utm
_term=zomato+jaipur&utm_campaign=Gsearch_P-MWeb_O-NA_C-Brand_A-
NewUser_SC-Generic_L-
Jaipur&gclid=EAIaIQobChMItPP5o4PT5QIVxAorCh10BQlzEAAYASAAEgJNrvD_B
wE