EFS CONCEPT OVERVIEW
Integrated Solutions
Libero Line Flexible Solutions
SEARCHING FOR SOLUTIONS?HERE WE GO:
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EFS CONCEPTS 2006
FRESH ASIAN CONCEPT,traditional, HPCThese concepts are based on EFS products and should be used as idea data base for the different restaurant types in the Quick Service Restaurant market place.
Sometimes are integrated new appliances as the fresh pizza dough machine or induction soup kettle. These appliances are in development and test phase.
To find out, if a solution will be profitable for your customer, use the added calculation tables. The coloured fields must befilled with the original costs. Also is it necessary to fit in the appliances calculation the appliances prices for your country.
The data under “concept data” are based on US market and don’tinclude costs for energy, rent, staff and depreciation!
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EFS CONCEPTS 2006
FRESH ASIAN CONCEPT,traditional, HPCIntegrated Solutions: Flexible Solutions:
ASIA Shopping MallPIZZA Butcher‘s GrillPASTA Greengrocer‘s shopSANDWICHES Asian WokSTEAK & POULTRY Japanese Tepan YakiFISH & VEGS American ChargrillBARS Food Court
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EFS CONCEPTS 2006
FRESH ASIAN CONCEPT,traditional, HPC
Concept data:
Output: 3-6 p/min
Sales/day: 350 p/day
Sales/year: 105.000 p/year
Retail price: 4,50 $
Food cost: 0,80 $
Profit/order: 3,70 $
Profit/year: 388.500,- $
Investment: 50.000,- $
Money back: within 180 days
Staff: 3
Area: 13 m2
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Fresh Asian Concept. Process manual:
1-5 1.Step
There are two ways to get the order for cooking:
1. Traditional by ordering the menu
2. The customer takes his choice of fresh food out of the sandwich unit
pos.16 into a bowl
and hand this over to the cook with his cash receipt.
The meals will be produced in stir fry cooking in the induction woks. Needed
oil, seasonings,spices and sauces are placed around in pos. 3 and pos. 4. A
bowl or plate are taken off the heated dispenser pos. 14 and placed on the
board in front of the wok and directly filled with the fresh produced meal.
If there is no direct order, it will be cooked the standard menus to place these
in the bain maries pos. 15 in front to the guests for fast service.
EFS CONCEPTS 2006
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EFS CONCEPTS 2006
8-12 1. Step, parallel
For noodles, soups or Dim Sum all orders are cooked in this zone. Noodles are cooked in
the automatic pasta cooker pos. 9 with 4 lift baskests.
Dim Sum are steamed in wooden baskets into the combi steamer pos.11
Boullions for soups are taken of the bain maries, cooked before on the induction cooker 8
5/6 2.Step
The fresh pasta will be pre-cooked in our pasta cooker with autom. Starch and salt control
7 3.Step
After pre cooked the pasta will be immediately chilled down (al dente stop) in a ice water
chiller(pasta cooker with ice water boiler)
8 4.Step
The chilled pasta will be then stored in single portion containers in an open fridge with air
screen protection, this is faster for take off and stabilize the temperature, +8°C.
9 5.Step
On customer‘s order the pasta will finished cooked in the front counter pasta station and
mixed then in an induction wok with the chosen sauce and contents
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EFS CONCEPTS 2006Profit &loss calculation for an EFS Asian concept (see attached layout)
Turnover and profit:
Serveable menus/ daynus hot and cold/day: max. 2'000Use to capacity / day (%) 25 500From it hot menus (%) 60 300From it cold portions (%) 40 200From it beverages (%) 50 250Average price for 1 hot portion 3.4 EURAverage price for 1 cold portion 2.6 EURAverage price for 1 beverage 1.35 EUR
Material costs: hot and cold in average 27.5 % from NS food Beverages in average 50 % from NS beverages
TURNOVER / YEAR:
Hot food: 300 port. / day x 3.4 EUR x 288 days / year = 293'760.00
Cold food: 200 port. / day x 2.6 EUR x 288 days / year = 149'760.00
Beverages: 250 port. / day x 1.35 EUR x 288 days / year = 97'200.00
Total NS 540'720.00 =========
Less goods:
Food. 27.5 % of NS 443'520.00 -121'968.00Beverages: 50 % of NS =97'200.00 -48'600.00
Profit I 370'152.00
Less running costs, page 1: -206'456.27
Profit II 163'695.73
Less taxes: 40 % on profit II -65'478.29
Profit per year after taxes: EUR 98'217.44==============
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EFS CONCEPTS 2006
Cost calculation for an EFS Asian concept ( see attached concept layout)
Service: to 24 seats with use of capacity of 80%, in 10 minutes frequency = 115 menus + 85 menus in take away,= total 200/h. 10 hours opening/day. 6days a week.
General data: space/m2 costs/m2/EUR monthly/EUR yearly/EURRent:Front finishing 10 45 450 5.400Diswashing/store 6 45 270 3.24024 restaurant seats 36 36 1296 15.552Proportional restrooms 150 1.800
total: 52 126 2.166 25.992
Running costs:Electric/water 22 1.144 13.728Air conditioning;others,maintenance 52 1.872 22.464Cleaning/Waste 10 520 6.240
total: 84 3.536 42.432Staff Costs:
5 persons, half in each shift 7.625 91.500
General Costs:Advertising, proportinal 3,5 182 2.184Advertising, direct 800 9.600
Stocktaking Difference, 0,5% from turnover (NS) 540.720 2.704
Financing:Deprecation on 6 years on investment of 135.400 EUR 22.567Interest, linear % 7 of 135.400 EUR 9.478
Total Yearly Cost: EUR 206.456
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EFS CONCEPTS 2006Application calculation for an EFS Asian nconcept (see attached layout)
Investment:A. Back Bar
Pos. Pieces Appliance Price/Pce. Price/Eur PNC Nr.1 1 High Speed Cooker 12.000 12.0002 2 Infrared Warmer 2.000 4.0003 1 Lift deep fryer, 2 x 7 l 10.000 10.0004 1 High Speed Pizza Oven 10.000 10.0005 1 Refrigerator Counter 5.000 5.0006 1 Cabinet, 3 drawers 1.000 1.0007 1 Frezzer Counter 5.800 5.8008 1 Coffee Brewer 2.200 2.2009 1 Cabinet, with 1 drawer,waste bin 1.000 1.000
Total 51.000
B. Front Finishing/Sales PNC Nr.
1 1 Libero Point Cold 12.000 12.0002 1 Sneeze Guard incl. incl.3 6 GN-Containers 200 2004 9 GN-Containers 200 2005 8 GN-Containers 200 2006 1 Plate Dispenser,hot 2.800 2.8007 1 Sneeze Guard incl. incl.8 1 Libero Point Hot 12.800 12.800
18 2 Char Grills 500 1.00019 1 Induction Wok, with 1 pan 1.700 1.70024 1 Cabinet, 3 drawers 1.000 1.00025 1 Cutlery Box, napkins 150 15026 1 Electronic cashier register 3.600 3.600
Total 35.600
C. Dishwashing/Storage/Change Room PNC Nr.
101 1 Under Counter DW 3000 3.000100 1 Sorting Table 2000 2.000102 3 Waste Bins 300 900103 1 Shelves 400 400
104-05 1 Hand wash sink,desinfection 800 800106 2 Clothes cabinets 300 600
Total 7.700
D. China, Table Ware, first equipment
Total 8.000
E. Design/ Interior
1 1 Menu Board/Price List 4.0002 1 Pictures, advertising 6.0003 24 Seats/ 6tables 100 2.400
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EFS CONCEPTS 2006
FRESH PIZZA CONCEPT, half automatic
Concept data:
Output: 2 /min
Sales/day: 100/ 6,5“
Sales/year: 30.000
Retail price: 6,00$
Food cost: 1,00$
Profit per order: 5,00 $
Profit/year: 150.000,-$
Investment: 35.000,-$
Money back: within 85 days
Staff: 2
Area: 7 m2
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EFS CONCEPTS 2006
Fresh Pizza Concept. Process manual:1/2/3 1.Step
1 min A new, full automatically machine produce in 1 min. the pizza dough. The dough
falls into a preheated form and will be pressed into it‘s shape.Also the press is heated.
4/5/6 2. Step
0,5 min The heated form is transported in the second station for toping with tomato
puree.The tomato puree is delivered from a can in the undercounter and portioned by a hand
pistol
7/8/9 3. Step
1 min Now the heated prebake form is in the topping station.Here all kinds of fillings
and spices are manual given on the surface. The fresh products are stored in the
chilled undercounter, with 4 different drawers and the wall mounted Pizza Top.
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EFS CONCEPTS 2006
FRESH PASTA CONCEPT,half automatic, HPC
Concept data:
Output: 1,5 –2 p/min
Sales/day: 400p/day
Sales/year: 120.000 p/year
Retail price: 4,50 $
Food cost: 0,45 $
Profit/order: 3,95 $
Profit/year: 474.000,-$
Investment: 45.000,- $
Money back: within 35 days
Staff: 2
Area: 11 m2
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EFS CONCEPTS 2006
Fresh pre-cooked pasta in
single portions (100 g).
Stored wok pans
Finishing process in the pasta
Cooker and induction wok.
Fresh Pasta Concept
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EFS CONCEPTS 2006
Fresh Pasta Concept. Process manual:
1-4 1.Step
With the full automatic pasta mixing,kneading and forming machine, all kind of pasta can be produced
fresh on demand. Performance = 6-8kg/h = 60 –80 port./h.The flour and needed contents are stored in the
undercounter.
5/6 2.Step
The fresh pasta will be pre-cooked in our pasta cooker with autom. Starch and salt control
7 3.Step
After pre cooked the pasta will be immediately chilled down (al dente stop) in a ice water chiller(pasta
cooker with ice water boiler)
8 4.Step
The chilled pasta will be then stored in single portion containers in an open fridge with air screen
protection, this is faster for take off and stabilize the temperature, +8°C.
9 5.Step
On customer‘s order the pasta will finished cooked in the front counter pasta station and mixed then ......
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EFS CONCEPTS 2006
FRESH SOUP BAR CONCEPT
Concept data:
Output: 6 soups/min
Sales/day: 450 soups/day
Sales/year: 135.000 soups/year
Retail price: 3,50 $
Food cost: 0,30 $
Profit/order: 3,20 $
Profit/year: 432.000,-$
Investment: 45.000,- $
Money back: within 38 days
Staff: 2
Area: 9 m2
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EFS CONCEPTS 2006
Soup Bar Concept. Process manual:1 1.Step
The fresh, washed vegetable are stored in the fridge.The o-fresh system
keep it 3x longer fresh, than in standard fridges. Through the glass door
the customers see the freshness.
2/3/4/5/6 2. Step
If necessary, the food can be washed again and then sliced and cutted in
the DITO multi food processor. The food will be placed in GN-
containers.All tools for the machine are stored in the wall shelf.
7/8/9 3. Step
3 min The sliced food will be precooked in the Vario-Steamer (0-1,0 bar)
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EFS CONCEPTS 2006
FISH & VEGS CONCEPT
Concept data :
Output: 6 meals/min
Sales/day: 400 meals/day
Sales/year: 120.000 m/year
Retail price: 6,00 $
Food cost: 1,50 $
Profit/order: 4,50 $
Profit/year: 540.000,- $
Investment: 55.000,- $
Money back: within 37 days
Staff: 2
Area: 12 m2
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EFS CONCEPTS 2006
Fish Station Concept. Process manual:
1 1.Step
The delivered fishes, mussels,shrimps and lobsters are stored in the O-fresh-fridge.The O-
fresh system allows to store the fish 3x longer than in standard fish fridges.
2/3/4 2. Step
In the prep-station will be the fish prepared for cooking, frying, steaming or grilling or in a
special form in the combi oven. The spices are placed in the wall mounted shelves.The
flour in a drawer
5 -10 3. Step
Cooking processes will start on demand, short before a plate in the front counter will be
empty.For the different processes, there are: combi oven=steaming, convection oven=
broiling, deep fryer= frying, Multi cooker = grilling or cooking.
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EFS CONCEPTS 2006
Fresh Hot sandwich Concept. Process manual:
1. Step The selected/ presliced bread is placed in boxes on top of the prep station, the below part
left,
the upper part right.
2. Step All needed topings, like mayonnaise, mustard, ketch u, salt, pepper are placed in a shelves 4,
which partly could be chilled of hygenic reasons by a HCP solution. (Quiznos)
3. Step All food toping parts are stored in the refrigerated sandwich unit 2
4. Step The below part of the sandwich bread will be buttered and then placed the different food
parts
and spices and seasonings on it.
5. Step The upper part will be placed and the sandwiches stored in a plastic box, which should be
stored in the cupboard 1
6. Step The „raw“ sandwiches will be stored in the fridge 6
7. Step Of customer‘s order the defined „raw“ sandwich will taken off the fridge and browned
and inside heated up by the combined Panini grill-wave, placed inside a Libero Point
odourless solution 9 and packed in a paper or plastic box, taken off the dispenser 7
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EFS CONCEPTS 2006
Shopping Mall QSR Concept: Grill / Asian Wok Concept
Concept data:Output: 120 –140 dishes/h
Profit/order: 4,00 $
Staff: 4
Area: 16 m2
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EFS CONCEPTS 2006
Mall/Hypermarket QSR Concept: Butcher‘s Grill
Concept data:Output: 8-10 p/min
Profit/order: 4,00 $
Staff: 3
Area: 14 m2
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EFS CONCEPTS 2006
Greengrocer‘s Shop in Hypermarkets.QSR Concept
Concept data:Output: 60 – 80 dishes/h
Profit/order: 3,50 $
Staff: 1
Area: 11 m2
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EFS CONCEPTS 200
Asian WOK QSR Concept
Concept data:Output: 6 dishes/min
Profit/order: 4,50 $
Staff: 2
Area: 7 m2
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EFS CONCEPTS 2006
Japanese Tepan Yaki QSR Concept
Concept data:Output: 60 dishes/h
Profit/order: 4,50 $
Staff: 1
Area: 7 m2
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EFS CONCEPTS 2006
American Chargrill QSR Concept
Concept data:
Output: 3 steaks/sausages/min
Profit/order: 3,00 $ in average
Staff: 1
Area: 7 m2
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EFS FRONT COOKING SOLUTIONS
Front cooking is today a standard solution for hotels, here mostly in breakfast and brunchs, also for „marche´“ type restaurants as well as in staff canteens.
The success of all these solutions is, that the customer is willing to pay more for a dish, driven by impulse, emotion, freshness and the feeling: especial made for him !
The weakness in this business is, that there are no really high performance, compact standard solutions with clear parameter for a lay out planning. All is more or less “hand made” with all the problems in hygiene, ergonomic, ventilation and performance.
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EFS FRONT COOKING SOLUTIONS
The customer demands on a front cooking station are:
• Very flexible in producing different menus• If possible, moveable on castors• Ergonomic for fast production• Very hygienic• Easy to clean• The customer should see the food and cooking process• Food stock integrated, chilled and warmed• No smell and grease• Performance from 60 dishes/h –240 dishes/h• Combineable with other selfservice counters• Station should be an „eye catcher“
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Layout study for a double station. Each with an output of 80 –100 p/h
Three way functions:1. Producing in a selfservice warming station 22. The customer makes his choice out off a chilled selfservice counter 2 and hand this over for fresh finishing to 13. Main dish will be fresh produced in a station 1 Side orders will be taken out off the counter 2
1. Front cooking station2. Selfservice counter, hot &cold
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Location: Hamburg / GermanyType: RestaurantGuest/day: 1.000Menu/day: 1 Cold dish
1 Vegetarian2 Hot dishesSalat + Specials
Kitchen staff: 14Areas:Free-Flow: 165m²Kitchen/Dishwashing: 240m²Storage: 260m²Restaurant: 470m²Investment Kitchen appliances: € 550.000
Possible market: Staff canteen
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Location: Hamburg / GermanyType: Staff canteenGuest/day: 2.400Menu/day: Free choice of
3 Main courses1 Fast Food1 Asia1 Italian1 Salat
Kitchen staff: 3 Chefs + 12 staffsAreas:Free-Flow / Front-Cooking: 260m²Kitchen/Dishwashing:Storage:Restaurant: 760m² / 510 seatsInvestment Kitchen appliances: € 350.000
Possible market: Staff restaurant
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Location: Leipzig / GermanyType: Food CourtGuest/day: 3.000 - 4.500Menu/day: 6 different Restaurants
1 Italien2 German1 Euro-Asia1 Coffee-Shop1 Fast Food (Burger)
Kitchen staff: all 42Areas:Free-Flow / Front-Cooking: 300m²Dishwashing: 36m²Storage: 500m²Restaurant: 780m² / 550 seatsInvestment Kitchen appliances: € 800.000
Possible market: Food Court