1.
The overall theme or idea behind the F\&B outlet. Layout The physical arrangement of furniture, kitchen, and service areas.
2.
The mood or atmosphere created through lighting, music, and decor
3.
The number of customers visiting the outlet daily.
4.
The geographical placement of the outlet which affects its success.
5.
The area where food is prepared, needing efficient design for workflow.
6.
The total number of guests an outlet can accommodate at one time.
7.
Dividing the outlet into functional areas like dining, waiting, and service zones.
8.
The ease with which customers and staff can enter and move within the outlet.
9.
The visual and emotional identity of the outlet that attracts target customers.
10.
Including a variety of flavors, textures, and nutrients in the menu.
11.
Using ingredients that are fresh and available during a specific season.
12.
Setting menu item prices based on cost, competition, and perceived value.
13.
Ensuring meals meet dietary and health requirements.
14.
Offering different cuisines, ingredients, and preparations to satisfy diverse tastes.
15.
Signature dishes or unique offerings that define the outlet.
16.
Calculating the cost of each dish to ensure profitability.
17.
The warmth, care, and attention given to guests during service.
18.
The standard order in which service steps are performed.
19.
Guest responses or reviews that help improve service quality.
