RU39463U1 - FOOD RESTAURANT LINE - Google Patents

Abstract

The utility model is aimed at improving the quality of service in a fast food restaurant, due to the convenient location of food plots, increasing the assortment of dishes, convenient placement and presentation, compliance with sanitary standards. The indicated technical results are achieved in that part of the individual sections of the distribution line and combined by a common counter in the self-service line are located around the perimeter of the conditional rectangle. The self-service line for preparing and distributing hot dishes and cold dishes is made in a certain sequence. At the entrance to the hall there is a section of trays with disposable disinfectants. At the exit from the hall there are ticket offices. Sites of hot dishes are equipped with devices for heating dishes from above. The cold food self-service line is equipped with additional ice baths on the shelves. The self-service line of cold dishes is also equipped with dishes, one-time packaging for dishes with oneself and one-time dispensers and devices, for example, tongs, spoons, made taking into account the corporate identity of a fast food restaurant. Cash desks are united together by a common counter on three sides.

Description

The utility model relates to the field of catering and is intended to serve visitors in a fast food restaurant.

Recently, fast food restaurants have become popular, where they feed quickly, tasty and inexpensively. It meets modern requirements. Fast food restaurants abroad are called fast food. It is typical for fast food restaurants that hot dishes are prepared immediately in front of the visitor, everyone can take what they like.

A well-known fast food restaurant with a device for storing dishes, mainly hamburgers, and picking them according to the customer’s order (see WO 99/6387, PCT / BE 99/00072, 06/08/1999, PR 9800438 BE 09.06.1998, A 47 F 10 / 06). The customer service line includes a counter with cash desks, located parallel to the food storage room, behind which there are rooms for preparing dishes. The client goes to the cashier with an order that is completed in the storage room and, after heating, is served to the client.

The disadvantage of this service line is that there is no usual Russian cuisine assortment of dishes for a full dinner, including, for example, soups, pancakes and other dishes. The client cannot choose a meal pre-cooked before his eyes, there is not enough visualization for the choice of dishes, sanitary standards are not complied with before completing lunch and eating.

A known method and device for a system for the preparation and distribution of food products ordered by a client (cm.wo 01/15549 A1, PCT / FI 00/00727, 08.28.2000, PR 19991862 FI 01.09.1999, A 23 L 1/00). The customer service line of this invention is that

pre-prepared dishes are systematized in certain groups, for example, meat, fish, salads, which are stored in accordance with the conditions necessary for them. The client chooses a pre-prepared dish that can get hot or cold. Dishes are packaged and packaged if the client takes them with him, or they prepare them for him if he dines in a fast food restaurant.

The disadvantages include the fact that the assortment of dishes is not typical for full-fledged Russian cuisine dinners, the client cannot observe the process of preparing meals, there is not enough visualization for choosing dishes, sanitary standards are not observed before completing lunch and eating.

Known technical solution for US patent (US 2003/0191692, publ. 09.10.2003, G 06 F 17/60)

The patent describes a customer service system in a typical fast food restaurant, for example, such as cooking hamburgers. At the same time, a fast food restaurant includes a kitchen area that is closed to the public, a food service line. Cash desks are set up on a self-service counter, a customer places an order, makes payments, and then waits for food, typically on a tray. After receiving the order, the client goes to the hall to eat food. Before entering the self-service room, there is a hand sanitizer in which hands can be treated using a quick-drying gel.

A known object cannot be applied due to deficiencies. The service system is designed for visitors to restaurants serving fast national American food. There are no components for a full dinner, for example, soups or other dishes typical of Russian national cuisine. The service line includes a counter on which the cash register is located. There, the client places an order and receives ready-made dishes, which is inconvenient for the visitor, insufficient visibility of the dishes.

The client performs hand sanitization before completing lunch and eating in a special device using a quick-drying gel, which complicates the service line.

The network of Latvian restaurants "Lido" is known from the prior art, described in the article by Vita Mach “We don’t need the client’s last money” (see www.fastcourt.ru. Address, ru \ publ. 05.08.02 in the restaurateur magazine, No. 2002/29). In the Lido restaurants, the cooking process in front of the visitor, who can choose the food to his taste, put on the plate a hot piece of fried meat, fish, etc. Nearby are snacks, side dishes, desserts. A line for preparing hot dishes behind glass. The choice is organized on the basis of the buffet: the visitor pays at the exit.

From the information on the website www.foodcort.ru it is known about the Moscow original restaurant with Russian cuisine "Melenka", which has a large distribution line of almost 12 meters, a bar counter of 8 meters.

From the information on the website www.foodcort.ru it is known that a new network of Rake restaurants is being promoted in Moscow, where everything is provided for preparing two hundred kinds of dishes at the same time. Large selection of salads and snacks on thawed ice. Hot meals are prepared in front of guests.

From the information on the website www.foodcort.ru it is known about the project of the food court from the company "Perfex", which has a zoned distribution with a pre-order.

The well-known concept of restaurants and fast-food cafes “Crazy Vitamin”, “Azabu” is described in the article “Fast food on a Russian food court dated 07.28.2003” (see the website www.foodtcourt.ru), in which distribution is made from the line self catering. It consists of counters for cold appetizers, first and second courses, for drinks. The distribution line is divided into several sections that are spaced in space (a portion of cold snacks, a portion of hot snacks, a buffet bar). Each site can be equipped with its own cash desk, or a common cash desk is located at the entrance to the trading floor.

All the above-mentioned fast-food restaurants have a common concept, which consists in the fact that pre-cooked semi-prepared meals prepare hot dishes in front of the visitor, who can then take any piece he likes. Cooked cold dishes are placed on thawed ice. A large selection of various dishes allows the client to complete dishes by self-service in accordance with their taste and specific need. Thanks to this, you can try many different dishes. The fast food system enables the client to eat quickly and inexpensively.

All of the materials listed do not provide a detailed description of the visitor service system, and do not provide distribution line diagrams.

After analyzing this information, we can draw conclusions about the general shortcomings of the described systems.

The disadvantages of the systems are the lack of convenient and rational distribution of distribution areas, compact placement of a large assortment of dishes, their visibility, it is not mentioned that sanitary norms are observed before a visitor picks up a set of dishes through self-service.

The closest adopted for the prototype is the concept of restaurants and fast-food cafes “Crazy Vitamin”, “Azabu”, according to which distribution is made from the self-service distribution line. It consists of counters for cold appetizers, first and second courses, for drinks. The distribution line is divided into several sections spaced in space (a section of cold appetizers, a section of hot dishes, a buffet bar). Each site can be equipped with its own cash desk (or a common cash desk is at the entrance to the trading floor).

The fast-food restaurant customer service line cannot be used due to the shortcomings in the absence of convenient and rational distribution of distribution areas, compact placement of a large assortment of dishes, their visibility, not mentioned

compliance with sanitary standards before the visitor picks a set of dishes.

The proposed distribution line of a fast food restaurant consists of a self-service line, divided into several sections, spaced in space, including a section of cold snacks, a section of hot dishes, a buffet bar

characterized in that

individual sections are located around the perimeter of a conditional rectangle, while on the side of the rectangle, mostly larger, there are sections for preparing and distributing hot dishes, which are united by a common counter in a self-service line in a certain sequence, for example, soups, fish, meat, barbecue, side dishes, vegetables moreover, the sections of hot dishes are equipped with devices for heating dishes from above, part of the sections of cold dishes located on the opposite side are also combined by a common counter in the self-service line in a certain sequence, for example, a vegetable bar, salad bar, portions of portioned salads, cold appetizers installed in ice baths, on other sides, mostly smaller, there are separate sections, united by a common self-service counter, combining sequentially, for example, a section of cocktails and dairy products, fruit bar, pancake section, on the opposite side there is a separately spaced section, for example, hot drinks, sections are placed outside the conditional rectangle, on For example, desserts and drinks in ice, at the entrance there is, for example, a bar with fresh juices, and a section with trays, at the exit there are cash desks, while all sections of cold dishes and drinks contain shelves equipped with additional ice baths, dishes, one-time packages and disposable devices and devices, for example, dispensing spoons, tongs,

for trays it is equipped with disposable disinfectants, the shelves for trays on all self-service lines and sections are made of wood.

The proposed utility model “Distribution line of a fast food restaurant” allows to improve the quality of service in a fast food restaurant, due to the convenient and rational arrangement of food plots, self-service lines, increasing the assortment of dishes, including those typical for Russian cuisine, convenient and compact placement of dishes and their visibility compliance with sanitary standards.

To clarify the described object in the drawings are given:

Figure 1 - diagram of the distribution line of a fast food restaurant;

Figure 2 - part of the self-service line of cold dishes;

Figure 3 is a photograph of a distribution line of a fast food restaurant.

The distribution line of the fast food restaurant in the visitor service system includes two parallel self-service lines 1,2, united by a common self-service counter 3 for trays, and separate food sections located around the perimeter of the conditional rectangle. Self-service lines 1,2 are located along the large sides of the conditional rectangle.

Self-service line 1 is a line for preparing and distributing hot dishes, which includes, for example, sections of soups 4, fish 5, meat 6, open fire 7 (for cooking barbecue), side dishes 8, vegetables 9.

Pre-cooked meals are prepared from semi-finished products in special devices (combi ovens) 10 located behind line 1 for preparing and distributing hot dishes.

For the preparation of semi-finished products, several workshops are equipped with equipment for processing products, including washing, cleaning, cutting, forming semi-finished hot dishes and a workshop,

engaged in the preparation of cold dishes, including salads, desserts, portioned cold dishes, etc. There is no access to the indicated rooms for restaurant visitors.

Hot dishes are prepared before the visitor’s eyes in frying pans, mainly multi-section ones. The self-service line of hot dishes to keep dishes hot by heating them on top contains a device 11, and bottom heating is carried out on the stove. For cooking kebabs on an open fire, the site is equipped with a separate chimney 12. The cook selects the dish chosen by the visitor. The counter 3 is made of wood.

The self-service line of cold dishes 2 includes, for example, a vegetable bar 13, salad bar 14, portions of portioned salads 15, cold snacks 16. The line is made with a common counter 3, along which ice baths 17 are installed. In them, in accordance with the purpose of the section, 18 cooked dishes of various assortment are installed. The self-service line of cold dishes is made with shelves 19 on which the dishes 20 and single packaging 20 are installed so that you can take the dish with you. The visitor himself can complete any dish by placing it on a plate or packaging independently.

The self-service line of cold dishes is equipped with one-time dispensers and devices 21 (spoons, tongs, etc.) for completing dishes. At the same time, one-time devices are made taking into account the corporate identity of a fast food restaurant.

The self-service line of cold dishes 2 is equipped with additional ice baths 22, which are placed on the shelves 19 above the installed ice baths 17. Moreover, the ice baths installed on the shelves have a width that is smaller than the width of the shelf and does not protrude beyond the edge of the shelf .

On other, for example short sides, of the conditional rectangle, there are separate sections, united by a common counter

self-service 3 for trays, which include, for example, a section of cocktails and dairy products 23, a fruit bar 24, a pancake section 25. On the opposite side there is a separately spaced section, for example, hot drinks (coffee, tea) 26.

Outside the bounds of the conditional rectangle are, for example, a section of desserts 27 and a section of drinks in ice (juices, beer) 28.

At the entrance to the customer service hall, for example, there is a bar 29 with fresh juices, and a section of trays 30 equipped with disposable disinfectants 31 for hand sanitization before starting picking dishes in the visitor service hall.

At the exit from the visitor service hall there are ticket offices 32, for settlements for selected dishes. Installed nearby mainly, two cash desks with a common counter on three sides, make it possible to expedite the service of visitors.

The proposed utility model "Distribution line of a fast-food restaurant" is as follows.

After familiarizing himself with the menu, the visitor takes a tray in section 30 with disposable hand sanitizers 31, passes by bar 29 with fresh juices, enters the visitor service hall, where food and self-service lines 1 and 2 are located around the perimeter of the conditional rectangle .

The visitor first moves past sections 23, 24, 25, then walks along two self-service lines 1, 2, choosing hot and cold dishes.

On the self-service line of hot dishes, 1 cook chooses a selected dish in each section. The visitor can watch the preparation of hot dishes in multi-section pans.

On the self-service line of cold dishes 2, the visitor can impose the chosen dish himself, using one-time devices and accessories 21 (tongs, spoons, etc.).

After them, he chooses desserts, drinks in separate sections 26, 27, 28. Having finished the choice of dishes, the visitor approaches the box office 32, where he pays for the selected dishes.

Placing food plots along the perimeter of a conditional rectangle and combining part of the plots with one counter is convenient for the visitor who completes hot and cold dishes, pancakes, drinks and other dishes at once.

The quality of service is also improved due to the convenient and rational placement and visibility of dishes.

The quality of service improves due to the preparation of dishes at the visitor, as well as keeping it hot by heating from above.

To increase the assortment of dishes, the cold dishes self-service line is equipped with additional ice baths, placed on shelves above the main ones.

To comply with sanitary standards, the tray section is equipped with disposable disinfectants, as well as disposable dispensers and devices on the self-service line of cold dishes.

The proposed utility model “Distribution line of a fast-food restaurant” allows improving the quality and speed of service in a fast-food restaurant, due to the convenient and rational arrangement of food plots, increasing the assortment of dishes, convenient and compact placement and visibility, and the ability to comply with sanitary standards.

Claims (7)

1. The distribution line of a fast food restaurant consists of a self-service line divided into several sections spaced out in space, including a section of cold snacks, a section of hot dishes, a buffet bar, characterized in that some sections are located around the perimeter of a conditional rectangle, on one side of the rectangle, predominantly larger, are areas for preparing and distributing hot dishes, which are united by a common counter in a self-service line in a certain sequence, for example, soups, fish, m co, kebabs, side dishes, vegetables, while sections of hot dishes are equipped with devices for heating dishes from above, part of sections of cold dishes located on the opposite side are also united by a common counter in a self-service line in a certain sequence, for example, a vegetable bar, salad bar, sections of portioned salads , cold appetizers installed in ice baths, on other sides, mainly smaller, there are separate sections, united by a common counter self-service, combining in series, for example, a section of cocktails and dairy products, a fruit bar, a section of pancakes, on the opposite side there is a separately spaced section, for example, of hot drinks, sections, for example, desserts and drinks in ice, are outside the conditional rectangle, for example, a bar with fresh juices, and a section with trays, cash desks are located at the exit, while all sections of cold dishes and drinks contain shelves equipped with additional ice baths, dishes, disposable packaging and disposable devices and appliances by fillings, for example, with dispensing spoons, tongs, the tray section is equipped with disposable disinfectants, the tray counters on all self-service lines and sections are made of wood. 2. The distribution line of a fast food restaurant according to claim 1, characterized in that devices (combi steamers) were used to pre-cook dishes from semi-finished products. 3. The distribution line of a fast food restaurant according to claim 1, characterized in that multi-section pans are used for preparing hot dishes. 4. The distribution line of a fast food restaurant according to claim 1, characterized in that the section for the preparation of barbecue on an open fire includes a chimney. 5. The distribution line of a fast food restaurant according to claim 1, characterized in that the ice baths mounted on the shelves are smaller in width than the width of the shelf. 6. The distribution line of a fast food restaurant according to claim 1, characterized in that one-time devices and devices are made taking into account the corporate identity of a fast-food restaurant. 7. The distribution line of a fast food restaurant according to claim 1, characterized in that the cash desks are combined together by a common counter on three sides.