How the Restaurant Trolleys act as a tool for merchandising and increasing sales?

 Restaurant trolleys, also known as service or serving trolleys, can play a significant role in merchandising and increasing sales in a restaurant. Here are several ways in which they act as a tool for merchandising:

1. Enhanced Presentation:

   • Trolleys provide a mobile and interactive way to present food and beverages to customers. The visual appeal of a well-presented dish or dessert on a trolley can entice customers to try something they might not have considered.
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2. Upselling Opportunities:

   • Skilled and knowledgeable staff can use trolleys to upsell additional items or special promotions. For example, a dessert trolley may offer a tempting selection of sweets, and the server can recommend pairing them with a dessert wine or coffee.
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3. Tableside Preparation:

   • Trolleys that facilitate tableside preparation or finishing touches add a level of personalization and showmanship. This experience can be memorable for customers and may encourage them to order certain dishes that involve this interactive element.
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4. Highlighting Specials and Features:

   • Trolleys can be used to showcase daily specials, chef's recommendations, or featured items. This draws attention to specific menu items and can influence customers to try something new or unique.
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5. Creating Ambiance:

   • The presence of trolleys can contribute to the overall ambiance of the restaurant. For instance, a wine trolley can add a touch of elegance, creating a sophisticated atmosphere that may encourage customers to order a bottle of wine.
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6. Efficient Service:

   • Trolleys can streamline service by allowing servers to efficiently transport multiple items to and from the kitchen. This efficiency can positively impact customer satisfaction, as timely and well-organized service contributes to a positive dining experience.
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7. Promoting Seasonal Items:

   • Restaurants can use trolleys to feature seasonal or limited-time offerings. This creates a sense of exclusivity and urgency, prompting customers to try these items before they are no longer available.
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8. Customized Merchandising:

   • Trolleys can be customized to fit the theme and style of the restaurant. This personalized touch can contribute to the overall branding and marketing strategy, creating a cohesive and memorable experience for diners.
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9. Encouraging Sharing:

   • Trolleys offering shareable items like appetizers or desserts can encourage group dining and sharing among customers, leading to larger orders.

In summary, restaurant trolleys serve as a versatile tool for merchandising by enhancing presentation, facilitating upselling, providing opportunities for tableside interaction, and contributing to the overall dining experience. When used strategically, they can positively impact sales and customer satisfaction.

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How to train the restaurant staff for basic English?

 Training restaurant staff in basic English can be a valuable investment for any restaurant that serves customers who primarily speak English. Effective communication with customers is essential for providing good service. Here are steps you can take to train your restaurant staff in basic English:

Identify the Need: Assess the current language skills of your staff and determine the level of English proficiency needed for their roles. Consider the specific communication needs in your restaurant, such as taking orders, answering questions, and providing recommendations.

Hire English-Speaking Staff: If possible, hire staff who already have some level of English proficiency. This can make the training process easier and more efficient.

Provide Basic English Courses:

Offer English language courses to your staff. These can be in-house or external courses. You can partner with local language schools or hire a language tutor.

Use language learning apps and software that offer structured lessons and exercises. Duolingo, Rosetta Stone, or Babbel are some examples.

Regular Practice:

Encourage daily practice. Staff should set aside time to practice their English skills, even if it's just for a few minutes each day.

Create a positive learning environment where staff feel comfortable making mistakes and learning from them.

Role-Playing Exercises:

Organize role-playing exercises to simulate real restaurant scenarios. This helps staff practice taking orders, handling customer complaints, and providing service in English.

Provide feedback and constructive criticism during these exercises.

Use English in the Workplace:

Encourage staff to use English in their daily interactions with colleagues and supervisors.

Display English-language signage and menu items to provide constant exposure to English words and phrases.

English Menu and Order Sheets:

Create an English version of your menu and order sheets with common phrases and vocabulary used in your restaurant.

Staff can refer to these resources when interacting with English-speaking customers.

Customer Service Training:

Include customer service training as part of the language training. Teach staff how to be polite, attentive, and helpful when communicating in English.

Focus on active listening and understanding customer needs.

Online Resources:

Recommend online resources such as English-language YouTube videos, podcasts, and language learning websites.

Encourage staff to practice listening and speaking skills through these platforms.

Incentives and Rewards:

Provide incentives or rewards for staff who make significant progress in their English language skills.

Recognize and celebrate achievements, such as passing language proficiency tests or receiving positive feedback from English-speaking customers.

Regular Assessment:

Conduct periodic assessments to track staff progress in English proficiency.

Adjust training strategies based on individual needs and performance.

Feedback Loop:

Encourage staff to provide feedback on the training process. Ask them for suggestions on how to improve the language training program.

Remember that patience and consistency are key when training staff in basic English. It may take time for them to become comfortable communicating in English, so ongoing support and practice are essential. Additionally, tailoring the training program to the specific needs of your restaurant and staff will yield the best results.

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What topics to cover while training the restaurant staff on "MENU"?

 Training restaurant staff on the menu is crucial for providing excellent customer service and ensuring that customers have a positive dining experience. Here are the key topics you should cover while training your restaurant staff on the menu:

Menu Overview:

Explain the purpose of the menu as a tool to present food and drink offerings to customers.

Describe the different sections of the menu, such as appetizers, main courses, desserts, beverages, and any specials.

Menu Layout and Design:

Explain the organization and layout of the menu, including how items are categorized and presented.

Discuss any symbols, icons, or formatting used to highlight certain dishes (e.g., vegetarian, spicy, gluten-free).

Menu Items:

Go over each item on the menu in detail, including its name, ingredients, preparation method, and presentation.

Highlight popular or signature dishes that customers frequently inquire about.

Provide recommendations for pairings and substitutions.

Specials and Limited-Time Offers:

Explain any daily or seasonal specials and how they differ from the regular menu items.

Emphasize the need to communicate these specials clearly and enthusiastically to customers.

Ingredients and Allergens:

Educate staff about common allergens (e.g., nuts, dairy, gluten) present in various dishes.

Instruct them on how to handle customer inquiries about allergens and dietary restrictions accurately.

Food Preparation and Presentation:

Describe the cooking methods used for different dishes and any unique preparation steps.

Emphasize the importance of consistent presentation to maintain the restaurant's image and brand.

Flavor Profiles and Pairing Recommendations:

Teach staff about the flavors and taste profiles of different dishes.

Provide guidance on suggesting wine, beer, or cocktail pairings to enhance the dining experience.

Portion Sizes and Pricing:

Explain portion sizes to staff so they can accurately describe them to customers.

Familiarize staff with menu item pricing and any specials or discounts available.

Handling Customer Questions:

Train staff to answer customer questions about the menu confidently and accurately.

Address potential scenarios where customers may seek recommendations or have dietary concerns.

Menu Updates and Changes:

Inform staff about how and when the menu may change due to seasonal ingredients, new offerings, or specials.

Provide a process for staff to learn about and memorize menu changes.

Menu Upselling Techniques:

Teach staff how to subtly suggest upgrades or add-ons to enhance the customer's experience and increase revenue.

Taste Testing and Familiarization:

Arrange taste testing sessions for staff to try different menu items, enabling them to speak from personal experience when recommending dishes.

Role-Playing and Scenarios:

Conduct role-playing exercises where staff practice interacting with customers and discussing the menu effectively.

Cultural and Culinary Background:

Share information about the origins and cultural significance of certain dishes, enabling staff to provide interesting insights to customers.

Handling Feedback and Complaints:

Instruct staff on how to handle customer feedback or complaints related to the menu with professionalism and empathy.

Remember to make the training interactive and engaging, incorporating visual aids like images of the dishes, interactive quizzes, and real-life examples. Regular refreshers and assessments can help ensure that staff retain and effectively communicate menu-related information.

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Restaurant Service Rules and Guidelines

 Restaurant service rules and guidelines are essential for maintaining high standards of hospitality, ensuring customer satisfaction, and creating a pleasant dining experience. These rules and guidelines serve as a blueprint for restaurant staff to follow while interacting with guests and performing their duties efficiently. In this note, we will outline a comprehensive set of service rules and guidelines that can be implemented in a restaurant setting.

Greetings and Seating Guests:

1.1. Always greet guests with a warm and friendly smile.

1.2. Be attentive and approach guests promptly upon their arrival.

1.3. Escort guests to their seats and assist with seating arrangements as necessary.

1.4. Be knowledgeable about the layout and availability of tables in the restaurant.

Taking Orders:

2.1. Approach the table promptly after guests are seated.

2.2. Be attentive, listen carefully to guest requests, and take accurate orders.

2.3. Offer recommendations if requested and provide information about daily specials.

2.4. Repeat the order to the guest to ensure accuracy and confirm any special requests.

2.5. Be knowledgeable about the menu, ingredients, and preparation methods.

Beverage Service:

3.1. Offer a selection of beverages promptly, including water, soft drinks, and alcoholic beverages.

3.2. Provide recommendations and suggest appropriate pairings with the food.

3.3. Be attentive to refill glasses and check if guests require additional beverages.

Food Service:

4.1. Serve food promptly and ensure proper presentation.

4.2. Verify the order before serving and address any allergies or dietary restrictions.

4.3. Use appropriate serving utensils and handle plates with care.

4.4. Be knowledgeable about the dishes and ingredients in case guests have questions.

Table Maintenance:

5.1. Regularly check tables to ensure they are clean and properly set.

5.2. Remove dirty dishes promptly and discreetly.

5.3. Replace utensils and napkins as needed.

5.4. Offer condiments and accompaniments proactively, such as salt, pepper, or sauces.

Handling Guest Concerns:

6.1. Be attentive and proactive in addressing any guest concerns or complaints.

6.2. Remain calm and composed, actively listening to understand the issue.

6.3. Apologize sincerely if there was an error or misunderstanding.

6.4. Resolve the issue promptly and to the best of your ability, involving a supervisor if necessary.

6.5. Follow up with the guest to ensure their satisfaction and address any remaining concerns.

Billing and Farewell:

7.1. Present the bill promptly and accurately.

7.2. Be knowledgeable about available payment methods.

7.3. Thank guests sincerely and express gratitude for their visit.

7.4. Offer assistance with coats, bags, or any additional needs.

Following these restaurant service rules and guidelines will help create a positive and memorable dining experience for guests. Well-trained staff who adhere to these guidelines will contribute to the success and reputation of the restaurant. Consistency, professionalism, and a focus on customer satisfaction are key elements in providing exceptional restaurant service.

Basic Restaurant Tools - Glassware

This video is all about the different types of glassware used in the Restaurant. This video is the 3rd part of the 3 video series of Basic Restaurant Tools. This food & beverage service video includes the names of the glass ware pieces and their uses. Also what are the different beverages served in these glasses. #fnbclasses

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Basic Restaurant Tools - Tableware

This video is all about the different types of cutlery, flatware & hollow ware used in the Restaurant. This video is the 2nd part of the 3 video series of Basic Restaurant Tools. This food & beverage service video includes the names of the table ware pieces and their uses. Also how to use and hold the cutlery & the flatware. #fnbclasses

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Basic Restaurant Tools - Crockery

This video is all about the different types of crockery used in the Restaurant. This video is the 1st part of the 3 video series of Basic Restaurant Tools. This food & beverage service video includes the names of the crockery pieces and their uses. Also how to use and hold the crockery & cutlery. Subscribe to the channel for more videos: https://www.youtube.com/channel/UCtEm... Follow my page: https://www.facebook.com/fnbclassesby... Follow my blog: https://fnbclasses.blogspot.com/ Instagram: https://www.instagram.com/fnbclassesb... Linkedin: https://www.linkedin.com/in/hksingh/

 

How to fold Napkins

 

How to fold Napkins

Types of Services

Types of Service

Silver Service or Platter-to- Plate Service: This type of service is used in fine dining restaurants and sophisticated night clubs. In this type of service the food is put into a dish and appropriately garnished by the chef. The steward then presents the dish to the guest. After the guest’s approval, the steward proceeds to serve the food from the dish onto the guest’s plate using a service spoon and fork.

American Service or Pre-Plated Service: This as the name suggests is pre-plated service wherein the food is portioned and arranged in the plate by the chef in the kitchen. The steward brings the plated food and places it on the table in front of the guest. This type of service is usually carried out in a coffee shop, where the atmosphere is informal.

Buffet Service: This type of service is used in restaurants and banquets where a large number of guests have to be catered to at one time. It is mainly self-service where a variety of dishes are displayed on a large table and there are only a few service staff stationed behind the table in order to assist the guest, if needed. The guest helps himself to a plate and cutlery which is placed at one end of the buffet table. The guest then proceeds to help himself to the food or requests the service staff to assist him. The guest then returns to his table to sit down and eat.

English Service: In this form of service the food is brought from the kitchen in dishes by the steward and presented to the host for his approval. After the approval is obtained the steward places the dishes on the table. The host then portions out the food and serves it to his guests.

French Service: This service involves minimal use of the steward’s skills. The steward brings the food in dishes from the kitchen and places the dishes on the table. He then places the plates on the table next to the dishes. The guests then proceed to help themselves.

Grill Room Service: This form of service calls for the food, mainly meats and poultry, to be grilled in front of the guest. The meats or poultry are displayed and grilled behind a glass partition, so that the guest can select his choice of cut and watch it being cooked. The food is then pre-plated from the kitchen and sent to the guest.

Room Service: This is a unique type of service where a guest places his order for food and beverage, on the telephone. The steward/waiter then delivers the food to the guest in his room and ensures that the guest settles the bill. No actual service of food and beverage is done by the steward/waiter unless requested for by the guest.

Gueridon Service: This is a service where a single dish or a complete meal is cooked at the guest’s table in the restaurant. Generally, the dish is partially cooked in the kitchen and the process is completed at the table. The cooking is done on a Gueridon trolley which is a mobile trolley with a portable gas cylinder, gas burner and other essential equipment. The steward exhibits a lot of showmanship and dexterity, as he has to carve, flambé and prepare food in the presence of all the guests in the restaurant.

Snack-bar Service or Counter Service: In this service, tall stools are placed at a counter, and covers are laid on the counter, so that guests can eat their food at the counter itself. The guest can choose from food items listed on the menu card.

Cafeteria Service: All hotels have cafeterias for staff where this type of food service is carried out. The food is displayed behind the counter. The staff member indicates his choice to the counter attendant. The food is then served pre-plated and the cutlery is handed over to the staff. The staff may then sit at the tables provided for eating.

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Misen

‘Mise-en-place’ means ‘putting in place’ and the term is attributed to the preparation of the restaurant for ultimate smooth service. To ensure that the restaurant is ready for service, the waiter makes sure that his station has been efficiently prepared for service. A ‘station’ is a section of a restaurant which comprises of a given number of tables which are attended to by a specific team of stewards/waiters. A ‘station’ is headed by a ‘Captain’.

‘Mise-en-scene’ commonly refers to preparing the environment of the restaurant in order to make it pleasant, comfortable, safe and hygienic. Before each service session, the restaurant should be made presentable enough to accept guests.

RESTAURANT EQUIPMENT

Restaurant Equipments from HEMANT SINGH

The operating equipment used in hotels / restaurants play an important role in attracting customers. The restaurant operating equipment include service equipment, furniture, fixtures and linen
all of which squarely reflects the standard and style of the restaurant. The atmosphere of a restaurant is largely affected by the kind of furniture used.

The furniture should be utilitarian and elegant to look at. Very often by using different materials, designs and finishes and by careful arrangement, one can change the atmosphere and appearance of the food service area to suit different occasions.

Elegant and attractive serviceware, colourful and clean dishes, quality plates and glassware add to the decor of a restaurant. However, several factors have to be considered while selecting the equipment.

· Standard of the restaurant
· Types of service
· Décor and theme of the restaurant
· Type of clientele
· Durability of equipment
· Ease of maintenance
· Availability when stocks runs out for replacement
· Storage
· Flexibility of use
· Price factors
· Standardization

A hotel/restaurant should be well stocked with appropriate equipment to provide quality service. For multipurpose use and to cut down costs, most hotels/restaurants standardize equipment in terms of size and colour.

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CHAMPAGNE COUPE MOULDED FROM KATE MOSS’S BREAST LAUNCHED

English supermodel Kate Moss’s left breast has been immortalised in a Champagne coupe designed by painter Lucian Freud’s daughter.

Taking Marie Antoinette as her inspiration, whose left breast was said to have served as the model for the first Champagne coupe in the late-18th century, British artist Jane McAdam Freud crafted the coupe from a mould of Moss’s left breast.

The glass has an elongated, slender stem, while the outside of the bowl features an intricate Art Deco-inspired pattern and the base bears the model’s signature.

“I was excited to participate in this project – what an honour to be alongside Marie Antoinette, she was a very intriguing and mischievous character,” Moss said.

“Champagne is always associated with celebration and happy occasions and I had fun creating this beautiful coupe,” she added.

McAdam Freud was commissioned by 34 Restaurant in London’s Mayfair to create the coupe in honour of Moss’s 40th birthday and to mark her 25-year milestone in the fashion business.

The second release of the Champagne house’s 1998 vintage will be paired to a “seasonal menu” created by 34’s head chef, Harvey Ayliffe.

The coupes will be in use at 34 and sister Caprice Holdings restaurants The Ivy, Daphne’s and Scott’s, all of which are owned by restaurateur Richard Caring.

Moss is no stranger to artistic collaborations – she posed for late painter Lucian Freud in 2003 while pregnant with her daughter Lila Grace.

Three years later Moss modelled for sculptor Marc Quinn on Sphinx, a life-sized sculpture of Moss in a yoga position with her hands and feet behind her head.

This is also not the first reinterpretation of the Marie Antoinette coupe. In 2008 Chanel’s creative director Karl Lagerfeld collaborated with Dom Pérignon on a Champagne coupe inspired by his muse, Claudia Schiffer’s bosom.

Sold with bottles of 1995 Oenothèque, the coupes cost £2,123.

Courtesy:http://www.thedrinksbusiness.com/

RESTAURANT EQUIPMENTS

Hotel & Restaurant Trolleys

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Restaurant Equipments from HEMANT SINGH

Restaurant Equipments Presentation Transcript FOOD & BEVERAGE SERVICES CLASSIFICATION OF RESTAURANT EQUIPMENTS FURNITURE TABLES CHAIRS SIDE BOARD BAR COUNTER FIXTURES PAINTINGS PELMETS CHANDELIERS LINEN 1 2 3 4 5 6 1. TABLE COVER 2. NAPPERON 3. CHAIR COVER 4. HOOD 5. BOW 6. NAPKINS CUTLERY & FLATWARE CUTLERY & FLATWARE CUTLERY & FLATWARE CUTLERY & FLATWARE CROCKERY CROCKERY HOLLOWARE CHAFFING DISHES TONGS SPECIAL EQUIPMENTS LOBSTER CRACKER LOBSTER PICK NUT CRACKER SNAIL TONGS SNAIL DISH ICE CREAM SCOOPS SKEWERS ASPARAGUS HOLDER CORN ON THE COB HOLDER GATEAU SLICE OYSTER FORK Champagne Chiller Ice Buckets with tong GLASSWARE Hi Ball Tom Collins Red Wine Glass White Wine Glass Water Goblet Shot Glass Cocktail / Martini Glass Beer Goblet Beer Mug Beer Tankard Pilsner Glass Brandy Goblet/Balloon/Snifter Champagne Saucer Champagne Tulip Champagne Flute Old Fashioned Roly Poly WINE GLASSES Machines & Other Equipments Ice Cube Making Machine Traulson Refrigerator Juicer Mixer Grinder 3 Sink Unit Dish Washer Plate Warmer/Hot Plate TROLLEYS Room Service Trolley Gueridon Trolley Cheese Trolley Dessert Trolley Carving Trolley Wine Trolley Liqueur Trolley Mobile Wine Bar

ENGLISH SERVICE

This type of service is also known as "family style" service. In
this service, the soup tureen is placed before the host alongside with
preheated soup plates and hands them to the waiter, indicating the
person to be served. The same procedure is followed with the main
entree. If so desired, the partly filled dinner plate is presented to the
hostess who serves the vegetables from large serving dishes placed
before her. Then the waiter places the plate before the guests. This
type of service is usually found in coffee shops, family restaurants,
counter service, etc.


Advantages:
1. It is fast. Plates of food are served immediately at the proper
temperature.
2. It is inexpensive.
3. It requires no special equipment.


Disadvantages:
1. Less showmanship.
2. Reduced personalized attention to the customer.

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SPARE LINEN STORE

The spare linen store is the service area where linen
materials are stored in a cupboard. This spare linen stock is held
near the food service area in case of emergency. The linen is
changed when necessary on a basis of ‘one clean for one dirty’. This
is normally the responsibility of a senior member of the food service
staff and is kept locked for control purposes. Generally, 50% of the
total inventory is stocked up in the spare linen room.

HOTPLATE POINT

The hotplate is the contact point between the kitchen and the
service staff. It is the point at which both areas must cooperate and
communicate effectively so that the customer gets the quick and
efficient service that he expects.
Hot cupboards can be used for either food or plates. Units as
a whole are usually made up of a hot cupboard with sliding doors,
topped by a heated serving surface. The top may also house
containers acting as dry or heated brain-maries. Dry heat keeps the
food hot by electric elements or gas flame. The wet heat method
provides heat via an open tank of water, which itself is heated by
gas-fired burners or by an electric immersion heater.

The hot plate or hot cupboard needs to be stocked with all
the china and crockery needed for service, e.g soup plates, fish
plates, consommé cups, platters, soup cups, tea cups and
demitasse.
The Aboyeur is in charge, and controls the hotplate over the
service period. As an aid to the food service staff the Aboyeur would
control the ‘off board’ which tells the waiter immediately any dish is
‘off’. The Aboyeur who controls the hotplate over the service period
will initially receive the food check from the waiter. He checks that it
is legible and that none of the dishes ordered are ‘off’ the menu.

WASH-UP AREA

At the service time especially, the wash-up area is one of the
busiest sections. It must be correctly sited to allow a smooth flow of
work, promoting a fast turnover and efficient service. There are two
methods of washing:
1. The tank method: Using this method, the items are washed in
a sink of hot water containing detergent and then placed into
racks and dipped into another sink. This second sink is known
as sterilising tank; the water temperature is very high, at
approximately 75°C. The items are left in here for few minutes
then lifted out. As the water is so hot, the items especially the
crockery, will air dry, making this a more hygienic method (no
cloths are needed). The crockery can then be stacked and put
away as required.
2. The machine method: In principle, the machine method is no
different from the tank method, except that the whole system is
automated and therefore labour saving.

SILVER ROOM / PLATE ROOM

The silver room holds the stock of silver required for the
service of meals. The various types of silver are kept here on labeled
shelves, with all the service plates of one size stacked together.
Cutlery, flatware, hollowware and other smaller items are usually
stored in drawers lined with baize, as this helps to reduce noise,
slipping and scratching.
In very large establishments, the silver and the plate room
may be two separate units, but in the majority of places they are
combined and in some cases, are a part of wash-up.

STILL ROOM

The still room is looked after by a still room supervisor, who is
responsible for the staffing, ordering of supplies from the main store
and effective control of these items when issued to various
departments. In most of the restaurants, the stillroom remains open
for long hours. For the efficient running, the staffs normally work on a
straight rotating shift basis, doing an early shift one week and a late
shift the next. The stillroom staffs are also responsible for the
washing up of all their equipments.


Provisions Obtainable from the Stillroom:

The list below gives the provisions that can be obtained from
the stillroom:
· Beverages: coffee, tea, chocolate, horlicks, ovaltine and
other food drinks.
· Fruit juices: apple, orange, pineapple, grapefruit and
other assorted fruit juices.
· Pastries, gateaux and sandwiches
· Rolls, brioche and crossant
· Toast: breakfast toast, melba toast
· Milk, cream and butter
· Toasted scones and teacakes
· Sugar: coffee powder, tea dust, demerara etc.
· Breakfast cereals: cornflakes, weetabixm shredded
wheat, rice crispies, muesli etc.
· Preserves: jams, jelly, marmalade, cherry, plum,
raspberry, strawberry, apricot and honey.
· Cleaning detergents and scrubbers.


Stillroom Equipments:

A wide range of food items are offered from a stillroom and
therefore, to ensure the correct storage, preparation and
presentation a considerable amount of equipment is used. The
equipment that may be found includes:
· Coffee brewing machine
· Coffee bean grinding machine
· Tea dispenser
· Bread slicing machine
· Salamander
· Hot cupboard
· Steamer and hotwater boiler
· Refrigertors
· Work table and cutting board
· General storage space, shelves and cupboards
· Sinks, washing machines and dish washers.