Dream_Resturant

Restaurant Concept The focus of this project is a restaurant and bar housed in historic railcars, namely, the kitchen will be located within a renovated caboose, while a renovated passenger car will provide a larger area for the dining room and bar. These updated railcars will be permanently “stationed” on a short length of track that is not connected to any working rail system, but is merely laid for the purpose of ambience, its ends disappearing in the landscaping. The real estate for this project will be located near the city’s central business district. The atmosphere of the restaurant will be friendly, yet impeccable service in a casually elegant setting, reminiscent of the days when civility and manners were the norm. The menu will feature brunch and lunch items of the highest quality affordable, with breads baked on premises, as much organic and locally grown products as is feasible, all prepared and presented by highly qualified chefs and trained staff. For this project the students have been given an imaginary budget of $300 million. In other words money is no object. While at first glance this concept restaurant may appear rather small in scale and perhaps less grand than one would expect given such a budget, the reader is asked to keep in mind the considerable expense that will be incurred just to obtain decommissioned passenger rail cars, transport them to the desired site, repair, remodel, and renovate them to current safety codes, and outfit them for restaurant service. Target Market We plan to be a favorite destination for the upscale “ladies who lunch.” The ladies will appreciate and enjoy the novelty of dining in the style of the 1930’s elite, but the freshness and quality of the food will draw them back again and again. This group, as well as business professionals who work in the area will comprise the majority of our clientele. Business persons will find our atmosphere appealing for off-site meetings with one or two others and a convenient place to meet for drinks after work. Additionally, we anticipate a smaller number of railroad buffs to grace our doors and will devote a portion of the advertising budget to place ads in publications targeting this group of hobbyists and historians. Menu Description The restaurant will focus on full brunch and lunch service during the morning and early afternoon hours. Evenings will focus on drinks and limited appetizers. Supper service may be a possibility in the future. Freshness and quality are paramount. We will procure as much of our produce as possible from local farms and nurseries. Egg delivery will be contracted through local organic farmers. Each of our suppliers will be hand-picked to meet high standards of quality, sanitation, and safety to our guests and staff. Our landscaping will incorporate herb gardens for fresh cuttings in the kitchen. Though menu offerings may change somewhat seasonally, typically, brunch guests will be able to choose from items such as omelets, eggs benedict, whole-grain waffles, fruits and yogurts, traditional breakfast meats, scones, biscuits, and whole grain cereal dishes. Patrons looking for luncheon fare may choose between crepes—both savory and sweet, a variety of artisan breads and rolls, daily soups, paninni-style grilled sandwiches, cold salad sandwiches, savory tarts, and green and vegetable salads, For the sweet tooth, we offer tarts and pies, as well as cookies and other small baked goods. General Layout Given general dimensions and square footage of the average passenger railcar, we estimate efficient and effective service to a maximum of 30 guests at any given time. This maximum is only an approximation and may raise or lower slightly due to the exact dimensions and square footage available once an appropriate passenger railcar has been acquired and appropriate HVAC systems, plumbing systems, and electrical systems have been installed. The hope is that these critical systems can be routed both overhead behind decorative moulding and trimwork, and below floor level within the undercarriage system of the railcar, thus not encroaching on the “footprint” of the Dining Area, Bar, and Kitchen. Art Deco styling of the 1920’s, 1930’s, and early 1940’s will be used throughout all public areas of the restaurant. High quality, well-preserved vintage items will be used for décor whenever possible; however, the use of reproductions is to be expected as well. The Dining Area will be furnished with a mix of banquettes, booths, and table seating. Staying true to the era and tradition of dining car service, no tables or booth will be larger than a 4-top cover. The banquettes and booths will be upholstered in industrial weight vinyl for its durability and easy cleanup. The exterior of the bar will be upholstered likewise. Tables and chairs will be of durable, yet lightweight polished aluminum or stainless steel, both for aesthetics and easy cleanup purposes. Draperies will be lined, medium-weight fabric for sound absorption and ambience. Flooring will be industrial low-pile carpeting for sound absorption, fatigue reduction, and aesthetics. Color schemes and detailing will be determined with the guidance of a reputable interior designer at a later date. The Bar will be located at one end of the Dining Area and will include wine/beer/spirits inventory, daily bar and glassware storage, an icemaker, a lowboy refrigerator, a compact drawer-style dishwasher, small double sink, a hand sink, appropriate cutting boards and drink prep accessories, and coffeemaker. Flooring is yet undetermined, but is expected to be industrial vinyl tile or hardwood, covered with fatigue-reducing, non-skid floor mats. As mentioned previously, the exterior of the bar will be upholstered with industrial weight vinyl. Additional details include glass shelving against a mirrored backdrop, polished stainless steel countertops, and a polished stainless steel footrail along the perimeter of the curved bar. The galley-style Kitchen will be a study in effective use of space and materials, and though housed in a vintage railcar, will be completely modern and up-to-date in its safety, sanitation, and efficiency. Stainless steel, noted for its durability and ease of cleanup will top all work surfaces. Open, metro shelving will be installed above food prep areas, keeping various sized stainless steel and copper prep bowls within easy reach of our qualified chefs and culinarians. Gleaming pots and pans will be easily accessible hanging from racks above the multi-burner range and grill. The Kitchen will be outfitted with other commercial equipment and smaller appliances which may include a convection oven, refrigerator, lowboy refrigerator, mixer, food processor, waffle maker, dishwasher, triple sinks, and cutting boards. Cookware, tableware, and flatware storage will be incorporated into the design of the Kitchen, as well as storage for spices, oils, utensils, and knives. Flooring for the Kitchen will be industrial vinyl tiles or hardwood topped by fatigue-reducing, non-skid mats. As noted for the Dining Area, the layout and design of the Kitchen will not be determined until the caboose or substitute railcar is acquired and exact measurements are taken. Lighting for the Kitchen, indeed, the entire establishment, will be designed with the guidance of reputable lighting design consultants. To the rear of the Kitchen is planned a Staff Restroom and small Dry-Storage area for two days’ worth of staple foodstuffs such as flour, sugar, chocolate, onions, grains, and baker’s powdered milk products. Aluminum foil, foodservice film, vinyl gloves and the like will be stored here too. The Staff Restroom will include a toilet, a mop closet, and a compact, RV-style tub unit for filling mop buckets and disposing of dirty mop water. A hand-washing sink will be installed outside the restroom door for easy access from the restroom and the kitchen alike. At the front of the Kitchen will be the Plating/Staging Area. This is where the final garnishes will be added to each plate before the plates are moved to trays for serving. Staff will also prepare soft drinks in this area, so an icemaker and additional hand-washing sink will be located here. Glassware and serveware shall be stored here when cleaned, sanitized and not in use. Paper products for take-out may be stored in this area as well. Obviously, converting decommissioned railcars into usable restaurant space requires some special considerations. For example, because of the size and details of the coupling mechanisms, there is a gap between the end of one railcar and the front of the next railcar. Also, because of the size and design of the wheels, the railcars sit fairly high off the ground. Rather than view the gap between railcars and the gap from the ground to the bottom of the railcars as a detriment to our concept, we prefer to see the combination of both as an asset. Instead of trying to eliminate the “empty” space, we plan to position the railcars slightly farther apart. Then, with detailed excavation and clever construction methods we will create a subterranean space large enough for two Guest Restrooms, a small management Office, and an additional locked Storage area. At the same level as the railcars, the area will be enclosed and covered to create a “boarding platform” of sorts. The enclosed space will serve as a Host/Hostess stand and a welcoming Lobby area, with potted palms, carpeting that matches the Dining Area, and rich wooden cabinetry for discrete storage of linens, brooms and sweepers, and dusting/polishing supplies. Another benefit to the excavation and enclosure component will be the installation of an elevator system which runs from railcar level, to ground level, to sub-ground level. The elevator system will not only be in compliance with guidelines of the Americans with Disabilities Act, but will aid in the transfer of goods from supply trucks, to Storage, to Kitchen. Additionally, using the elevator for goods transfer, instead of carrying items up and down stairs will reduce risk of injury to staff and delivery personnel. Other steps toward risk management and safety of guests and staff include fire extinguishers in the Kitchen, Lobby, Bar, and downstairs hallway. All food contact surfaces, food prep surfaces, countertops, and tabletops will be thoroughly cleaned and sanitized daily. All carpeted areas will be vacuumed daily and steam-cleaned quarterly at a minimum. All restrooms will be thoroughly cleaned and sanitized and mopped daily. All restrooms will be furnished with disposable paper toweling and warm-air hand dryers. Fatigue-reducing floor mats will be vacuumed daily and power-washed weekly. Refrigeration units, dishwashers, range and grill will be inspected quarterly to insure proper function and maintenance and result reports will be logged. HVAC systems will be inspected quarterly to insure proper function and maintenance and result reports will be logged. Non-skid surfaces will be used on all stairs. Emergency exits will be located at the end of each railcar in addition to the main entrance in the Lobby and the Elevator entrance. Intensive initial training of staff in proper cleaning and sanitizing techniques and procedures, followed by quarterly refresher courses and updates, will help to maintain staff awareness of daily activities and sanitation concerns.