Puran da

8/6/2019 Puran da

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PURAN

DA

DHABA

An authentic Punjabi Dhaba with a rustic

ambience.

The only one of its kind in Pune with live

Geet and Sangeet open from 7:30pm to

midnight.

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�Puran da Dhaba is an outlet of Best Western The PrideHotel,Pune which is owned by Mr S.P.Jain who is the

owner of The Pride chain in India.

�The operational time for PURAN DA DHABA

is from 7:30 pm to midnight.

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The Pride has common kitchen for the following outlets ±

�CASABLANCA ± The Coffee Shop.

�PURAN DA DHABA.

�XTASY GRILL ROOM AND BAR.

�ROOM SERVICE.

�The total kitchen area is 2000 sq ft.

�Total Pantry area is 150 sq ft.

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About Puran Da Dhaba

�The theme of the restaurant is a dhaba theme

The Restaurant is divided into two parts±

-The dining area

-Area for Astrologer, Bangle Shop & Pan Shop.

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Total Area of Puran Da Dhaba is- 1100 sq ft.

Total No. of covers is 64.

Therefore area per cover is 18 sq ft.

Type of Menu served is Table D¶Hote.

The dishes in the Menu are repeated periodically

i.e. cyclic menu.

The Alcoholic & Non Alcoholic beverages are

served from ³XTASY BAR´.

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The following is the procedure followed for Service-

-on arrival of guest the hostess greets and seats the guest.

-water, roasted papad and boiled peanuts are served.

-the guest is given choice for veg & non-veg snacks

(served preplated).

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-Up selling of beverages is done at this point

(cocktails & mocktails)

-menu is explained to the guest and he is

requested to take his food from the buffet.

-silver service for Indian breads is given.

-Clearance & crumbing down

-bill is presented in bill folder.

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Type of Table used:

Wooden tables with a base a

frame of iron

Size of table:

4¶6´x2¶6´ to seat 4 people

Total no. of tables:14

The tables are covered with straw mats according to the theme

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An extension table of 2¶x2¶ is joined to the above table

to seat two more people for a group of six people.

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�The chairs have a frame made of bamboo.

�The seat has a wooden base and a cushioning.

�The restaurant is divided into four sections

named after the cities of Punjab²Amritsar,Jallandhar, Ludhiana and Bhatinda.

�The cutlery, crockery and flatware is made of

electro-plated nickel copper

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Sales Figure

Expected sale: 25,000

Today's sale: 15,567

Liquor: 3,567

Average sale for month: 5 to 6 lakh

Expected Average per cover From Monday to Friday is

425-475

Saturday and Sunday: 600-700

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Leftover food procedure

After the dinner gets over food is send to kitchen were the Kitchen Staff

segregate

It i.e. Gravy items and solid food

The utility person pour the gravy item in disposable carry bags & end it tofowls pigs

The remaining rice is removed in container kept in refrigerator usad for staff

lunch

Remaining sweet item also send to staff lunch

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Training programme for staff

The restaurant manager takes a daily breifing before the operation

starts .In he points out the mistakes done by his staff and give

guidance to solve it

He also appreciates good work of staff & motivate them

On every Friday he takes test on menu knowledge & alcoholic

beverages

Training section is on upselling of beverages with food i.e.food

harmony is taken once in week to increase sales of hotel

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Stock

Full plate: 84

Quarter plate: 96

AP spoon: 96

Fork: 96Soup bowl with

Underliner : 40

Small bowl: 120

Pickle stand: 64

Cruet set: 70

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Puran da

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