1. Food Court Outlet Concept JAZ HOTELS & RESORTS

2. Outlet specifications Opening time 12h00 pm to 15h00 pm Separate stands within one or 2 counters with seating area (or as takeaway in hotels that do not have space for it) Food offer Based on the hotel classification and its clientele and size the food offer will be set up individually Depending on hotel size stands can be combined Beverage offer I stand/bar will provide all beverage from softs (machines) to wines, beer, spirits and water. Coffee will be also served. Depending where the food court is placed either plastic china and glasses or same items as main restaurant

3. Outlet specifications Hand wash sink at each stands (if separated) or 2 per counter Common back office area: Top wash facilities and storing in the back office I walking fridges and 1 standing deep freezer 1 beverage storage 1 dry storage 1 “china” and glass storage 1 toilet for employees Golf car or pick up access for delivering

4. Grill stand

5. Installation needed Grill stand Big Flat grill 2 Double eyes deep fryer 2 Chafing dishes French fries warmer KFC style chicken warmer Under counter fridges with drawers 2 drawers deep freezers Working table Salamander storage

6. Food Items Grill stand Hamburger/cheeseburger One local food item (e.g. Kofta) French fries/potatoes wedges KFC style chicken filet/wings. Etc. Baladi bread Condiments: Mustard/ketchup/mayonnaise 2 kinds of sauce for chicken

7. Salad stand

8. Installation needed Salad Stand Built-in cooling inserts (10) Working table Small cooled show fridges (few salads of the day ready e.g. with chicken strips or ham) Salad bowls dispensers

9. Food Items Salad stand 5 kinds of green salads Tomatoes/cucumber/korn Ham/cheese julienne 1 or 2 local cold mezzeh Home made crostini Condiments 3 different kind of dressing Small spice selection

10. Shawerma stand

11. Installation needed Shawerma stand 1 or 2 shawerma grills depending on hotel size Working table Chafing dish and deep fryer

12. Food Items Shaverma stand 1 or 2 kind of shawerma (beef/lamb/turkey/chicken.... Baladi bread Condiments to be defined

13. Pizza stand

14. Installation needed Pizza stand 1 pizza oven 3 or 5 levels depending on hotel size 1 pizza preparation table with insert Working table Under counter fridges 2 hot carving stations

15. Food Items Pizza Stand 2 kind of daily changing pizza Consider vegetarians Condiments 1 olive oil with chili (spicy)

16. Potato stand

17. Installation needed Potato stand 1 potatoes oven 10 built-in cooled inserts Working table Under counter fridges

18. Food Items Potato stand Daily changing condiments to fill the potatoes (SF will get a full menu from Turkey)

19. Soup stand

20. Installation needed Soup stand 2 built-in soup kettles 2 soup cup warmer Working table

21. Food Items Soup stand 2 kind of daily changing soups (in summer even a cold one) Bread selection Condiments Bread croutons Herbs/chili/pepper

22. Asian stand

23. Installation needed Asian Stand 2 woks (electric or gas) 2 chafing dishes (instead of the induction plates on the picture) 2 deep fryer Working table Under counter fridges Deep freezer drawers Asian stand could be also replaced by a pasta stand, depending on clientele

24. Food Items Asian stand 2 kind of fried noodles/fried rices or chinese/thai dishes (1 one them vegetarian Spring rolls (1 one them vegetarian) Condiments Soja and chili sauce

25. Sandwich stand

26. Installation needed Sandwich stand 2 Panini/sandwich machines built-in soup kettles 1 crepe machines for wrap Working table Under counter fridges I toaster (same model as breakfast buffet Hot dog machines with baguette warmer 1 flat grill 4 built-in cooled units for pickles

27. Food Items Sandwich stand Sandwiches in rolls Sandwiches in bagels Toasted sandwiches Wrap sandwiches Sandwiches with grilled items (chicken/steak) Home made chips Condiments pickles Ketchup/mustard and any spicy sauce (barbecue style)

28. Dessert stand

29. Installation needed Dessert stand 2 waffles machines with each 2 waffles Deep freezer for 4 ice gallons Working table Under counter fridges 1 under counter deep freezer Built-in units for hot (chocolate) and cold fruits and sauces. 1 donuts unit

30. Food Items Dessert stand Waffles with ice cream or hot/cold sauces Fruits Condiments Powder sugar Additionally 2 crepes machines could be added or placed in the dessert stand if not used in the sandwich stand

31. Conclusion

32. Key of success We have seen that the hotels that have food courts, have very few business at the “normal” served snacks’ restaurant. While we are now extending the variety of our food offer the key of the success is to control the production to avoid over preparation and production with increased guests satisfaction

33. Thank you