EFS CONCEPT OVERVIEWIntegrated SolutionsLibero Line Flexible Solutions

SEARCHING FOR SOLUTIONS?HERE WE GO:

2

EFS CONCEPTS 2006FRESH ASIAN CONCEPT,traditional, HPC

These concepts are based on EFS products and should be used as idea data base for the different restaurant types in the Quick Service Restaurant market place.

Sometimes are integrated new appliances as the fresh pizza dough machine or induction soup kettle. These appliances are in development and test phase.

To find out, if a solution will be profitable for your customer, use the added calculation tables. The coloured fields must befilled with the original costs. Also is it necessary to fit in the appliances calculation the appliances prices for your country.

The data under “concept data” are based on US market and don’tinclude costs for energy, rent, staff and depreciation!

3

EFS CONCEPTS 2006FRESH ASIAN CONCEPT,traditional, HPC

Integrated Solutions: Flexible Solutions:

ASIA Shopping MallPIZZA Butcher‘s GrillPASTA Greengrocer‘s shopSANDWICHES Asian WokSTEAK & POULTRY Japanese Tepan YakiFISH & VEGS American ChargrillBARS Food Court

INTEGRATED SOLUTIONS

5

EFS CONCEPTS 2006FRESH ASIAN CONCEPT,traditional, HPC

Concept data:

Output: 3-6 p/minSales/day: 350 p/daySales/year: 105.000 p/yearRetail price: 4,50 $Food cost: 0,80 $Profit/order: 3,70 $Profit/year: 388.500,- $Investment: 50.000,- $Money back: within 180 daysStaff: 3Area: 13 m2

6

Fresh Asian Concept. Process manual:1-5 1.Step

There are two ways to get the order for cooking:

1. Traditional by ordering the menu

2. The customer takes his choice of fresh food out of the sandwich unit

pos.16 into a bowl

and hand this over to the cook with his cash receipt.

The meals will be produced in stir fry cooking in the induction woks. Needed

oil, seasonings,spices and sauces are placed around in pos. 3 and pos. 4. A

bowl or plate are taken off the heated dispenser pos. 14 and placed on the

board in front of the wok and directly filled with the fresh produced meal.

If there is no direct order, it will be cooked the standard menus to place these

in the bain maries pos. 15 in front to the guests for fast service.

EFS CONCEPTS 2006

7

EFS CONCEPTS 20068-12 1. Step, parallel

For noodles, soups or Dim Sum all orders are cooked in this zone. Noodles are cooked in

the automatic pasta cooker pos. 9 with 4 lift baskests.

Dim Sum are steamed in wooden baskets into the combi steamer pos.11

Boullions for soups are taken of the bain maries, cooked before on the induction cooker 8

5/6 2.Step

The fresh pasta will be pre-cooked in our pasta cooker with autom. Starch and salt control

7 3.Step

After pre cooked the pasta will be immediately chilled down (al dente stop) in a ice water

chiller(pasta cooker with ice water boiler)

8 4.Step

The chilled pasta will be then stored in single portion containers in an open fridge with air

screen protection, this is faster for take off and stabilize the temperature, +8°C.

9 5.Step

On customer‘s order the pasta will finished cooked in the front counter pasta station and

mixed then in an induction wok with the chosen sauce and contents

8

EFS CONCEPTS 2006Profit &loss calculation for an EFS Asian concept (see attached layout)Turnover and profit:

Serveable menus/ daynus hot and cold/day: max. 2'000Use to capacity / day (%) 25 500From it hot menus (%) 60 300From it cold portions (%) 40 200From it beverages (%) 50 250Average price for 1 hot portion 3.4 EURAverage price for 1 cold portion 2.6 EURAverage price for 1 beverage 1.35 EUR

Material costs: hot and cold in average 27.5 % from NS food Beverages in average 50 % from NS beverages

TURNOVER / YEAR:

Hot food: 300 port. / day x 3.4 EUR x 288 days / year = 293'760.00

Cold food: 200 port. / day x 2.6 EUR x 288 days / year = 149'760.00

Beverages: 250 port. / day x 1.35 EUR x 288 days / year = 97'200.00

Total NS 540'720.00 =========

Less goods:

Food. 27.5 % of NS 443'520.00 -121'968.00Beverages: 50 % of NS =97'200.00 -48'600.00

Profit I 370'152.00

Less running costs, page 1: -206'456.27

Profit II 163'695.73

Less taxes: 40 % on profit II -65'478.29

Profit per year after taxes: EUR 98'217.44==============

9

EFS CONCEPTS 2006

Cost calculation for an EFS Asian concept ( see attached concept layout)

Service: to 24 seats with use of capacity of 80%, in 10 minutes frequency = 115 menus + 85 menus in take away,= total 200/h. 10 hours opening/day. 6days a week.

General data: space/m2 costs/m2/EUR monthly/EUR yearly/EURRent:Front finishing 10 45 450 5.400Diswashing/store 6 45 270 3.24024 restaurant seats 36 36 1296 15.552Proportional restrooms 150 1.800

total: 52 126 2.166 25.992

Running costs:Electric/water 22 1.144 13.728Air conditioning;others,maintenance 52 1.872 22.464Cleaning/Waste 10 520 6.240

total: 84 3.536 42.432Staff Costs:

5 persons, half in each shift 7.625 91.500

General Costs:Advertising, proportinal 3,5 182 2.184Advertising, direct 800 9.600

Stocktaking Difference, 0,5% from turnover (NS) 540.720 2.704

Financing:Deprecation on 6 years on investment of 135.400 EUR 22.567Interest, linear % 7 of 135.400 EUR 9.478

Total Yearly Cost: EUR 206.456

10

EFS CONCEPTS 2006Application calculation for an EFS Asian nconcept (see attached layout)

Investment:A. Back Bar

Pos. Pieces Appliance Price/Pce. Price/Eur PNC Nr.1 1 High Speed Cooker 12.000 12.0002 2 Infrared Warmer 2.000 4.0003 1 Lift deep fryer, 2 x 7 l 10.000 10.0004 1 High Speed Pizza Oven 10.000 10.0005 1 Refrigerator Counter 5.000 5.0006 1 Cabinet, 3 drawers 1.000 1.0007 1 Frezzer Counter 5.800 5.8008 1 Coffee Brewer 2.200 2.2009 1 Cabinet, with 1 drawer,waste bin 1.000 1.000

Total 51.000

B. Front Finishing/Sales PNC Nr.

1 1 Libero Point Cold 12.000 12.0002 1 Sneeze Guard incl. incl.3 6 GN-Containers 200 2004 9 GN-Containers 200 2005 8 GN-Containers 200 2006 1 Plate Dispenser,hot 2.800 2.8007 1 Sneeze Guard incl. incl.8 1 Libero Point Hot 12.800 12.800

18 2 Char Grills 500 1.00019 1 Induction Wok, with 1 pan 1.700 1.70024 1 Cabinet, 3 drawers 1.000 1.00025 1 Cutlery Box, napkins 150 15026 1 Electronic cashier register 3.600 3.600

Total 35.600

C. Dishwashing/Storage/Change Room PNC Nr.

101 1 Under Counter DW 3000 3.000100 1 Sorting Table 2000 2.000102 3 Waste Bins 300 900103 1 Shelves 400 400

104-05 1 Hand wash sink,desinfection 800 800106 2 Clothes cabinets 300 600

Total 7.700

D. China, Table Ware, first equipment

Total 8.000

E. Design/ Interior

1 1 Menu Board/Price List 4.0002 1 Pictures, advertising 6.0003 24 Seats/ 6tables 100 2.400

11

EFS CONCEPTS 2006

FRESH PIZZA CONCEPT, half automatic

Concept data:Output: 2 /minSales/day: 100/ 6,5“Sales/year: 30.000Retail price: 6,00$Food cost: 1,00$Profit per order: 5,00 $Profit/year: 150.000,-$Investment: 35.000,-$Money back: within 85 daysStaff: 2Area: 7 m2

12

EFS CONCEPTS 2006

Fresh Pizza Concept. Process manual:1/2/3 1.Step

1 min A new, full automatically machine produce in 1 min. the pizza dough. The dough

falls into a preheated form and will be pressed into it‘s shape.Also the press is heated.

4/5/6 2. Step

0,5 min The heated form is transported in the second station for toping with tomato

puree.The tomato puree is delivered from a can in the undercounter and portioned by a hand

pistol

7/8/9 3. Step

1 min Now the heated prebake form is in the topping station.Here all kinds of fillings

and spices are manual given on the surface. The fresh products are stored in the

chilled undercounter, with 4 different drawers and the wall mounted Pizza Top.

13

EFS CONCEPTS 2006

FRESH PASTA CONCEPT,half automatic, HPC

Concept data:Output: 1,5 –2 p/min

Sales/day: 400p/day

Sales/year: 120.000 p/year

Retail price: 4,50 $

Food cost: 0,45 $

Profit/order: 3,95 $

Profit/year: 474.000,-$

Investment: 45.000,- $

Money back: within 35 days

Staff: 2

Area: 11 m2

14

EFS CONCEPTS 2006

Fresh pre-cooked pasta in

single portions (100 g).

Stored wok pans

Finishing process in the pasta

Cooker and induction wok.

Fresh Pasta Concept

15

EFS CONCEPTS 2006Fresh Pasta Concept. Process manual:

1-4 1.Step

With the full automatic pasta mixing,kneading and forming machine, all kind of pasta can be produced fresh on

demand. Performance = 6-8kg/h = 60 –80 port./h.The flour and needed contents are stored in the undercounter.

5/6 2.Step

The fresh pasta will be pre-cooked in our pasta cooker with autom. Starch and salt control

7 3.Step

After pre cooked the pasta will be immediately chilled down (al dente stop) in a ice water chiller(pasta cooker

with ice water boiler)

8 4.Step

The chilled pasta will be then stored in single portion containers in an open fridge with air screen protection,

this is faster for take off and stabilize the temperature, +8°C.

9 5.Step

On customer‘s order the pasta will finished cooked in the front counter pasta station and mixed then ......

16

EFS CONCEPTS 2006

FRESH SOUP BAR CONCEPT

Concept data:Output: 6 soups/min

Sales/day: 450 soups/day

Sales/year: 135.000 soups/year

Retail price: 3,50 $

Food cost: 0,30 $

Profit/order: 3,20 $

Profit/year: 432.000,-$

Investment: 45.000,- $

Money back: within 38 days

Staff: 2

Area: 9 m2

17

EFS CONCEPTS 2006Soup Bar Concept. Process manual:1 1.Step

The fresh, washed vegetable are stored in the fridge.The o-fresh system

keep it 3x longer fresh, than in standard fridges. Through the glass door

the customers see the freshness.

2/3/4/5/6 2. Step

If necessary, the food can be washed again and then sliced and cutted in

the DITO multi food processor. The food will be placed in GN-

containers.All tools for the machine are stored in the wall shelf.

7/8/9 3. Step

3 min The sliced food will be precooked in the Vario-Steamer (0-1,0 bar)

18

EFS CONCEPTS 2006

FISH & VEGS CONCEPT Concept data :Output: 6 meals/min

Sales/day: 400 meals/day

Sales/year: 120.000 m/year

Retail price: 6,00 $

Food cost: 1,50 $

Profit/order: 4,50 $

Profit/year: 540.000,- $

Investment: 55.000,- $

Money back: within 37 days

Staff: 2

Area: 12 m2

19

EFS CONCEPTS 2006

Fish Station Concept. Process manual:1 1.Step

The delivered fishes, mussels,shrimps and lobsters are stored in the O-fresh-fridge.The O-

fresh system allows to store the fish 3x longer than in standard fish fridges.

2/3/4 2. Step

In the prep-station will be the fish prepared for cooking, frying, steaming or grilling or in a

special form in the combi oven. The spices are placed in the wall mounted shelves.The

flour in a drawer

5 -10 3. Step

Cooking processes will start on demand, short before a plate in the front counter will be

empty.For the different processes, there are: combi oven=steaming, convection oven=

broiling, deep fryer= frying, Multi cooker = grilling or cooking.

20

EFS CONCEPTS 2006

21

EFS CONCEPTS 2006

Fresh Hot sandwich Concept. Process manual:

1. Step The selected/ presliced bread is placed in boxes on top of the prep station, the below part

left,

the upper part right.

2. Step All needed topings, like mayonnaise, mustard, ketch u, salt, pepper are placed in a shelves 4,

which partly could be chilled of hygenic reasons by a HCP solution. (Quiznos)

3. Step All food toping parts are stored in the refrigerated sandwich unit 2

4. Step The below part of the sandwich bread will be buttered and then placed the different food

parts

and spices and seasonings on it.

5. Step The upper part will be placed and the sandwiches stored in a plastic box, which should be

stored in the cupboard 1

6. Step The „raw“ sandwiches will be stored in the fridge 6

7. Step Of customer‘s order the defined „raw“ sandwich will taken off the fridge and browned

and inside heated up by the combined Panini grill-wave, placed inside a Libero Point

odourless solution 9 and packed in a paper or plastic box, taken off the dispenser 7

22

EFS CONCEPTS 2006

23

EFS CONCEPTS 2006

24

EFS CONCEPTS 2006

25

EFS CONCEPTS 2006

26

EFS CONCEPTS 2006

FLEXIBLE LIBERO SOLUTIONS

28

EFS CONCEPTS 2006

29

EFS CONCEPTS 2006

Shopping Mall QSR Concept: Grill / Asian Wok Concept

Concept data:Output: 120 –140 dishes/h

Profit/order: 4,00 $

Staff: 4

Area: 16 m2

30

EFS CONCEPTS 2006

Mall/Hypermarket QSR Concept: Butcher‘s Grill

Concept data:Output: 8-10 p/min

Profit/order: 4,00 $

Staff: 3

Area: 14 m2

31

EFS CONCEPTS 2006Greengrocer‘s Shop in Hypermarkets.QSR Concept

Concept data:Output: 60 – 80 dishes/h

Profit/order: 3,50 $

Staff: 1

Area: 11 m2

32

EFS CONCEPTS 200

Asian WOK QSR Concept

Concept data:Output: 6 dishes/min

Profit/order: 4,50 $

Staff: 2

Area: 7 m2

33

EFS CONCEPTS 2006

Japanese Tepan Yaki QSR Concept

Concept data:Output: 60 dishes/h

Profit/order: 4,50 $

Staff: 1

Area: 7 m2

34

EFS CONCEPTS 2006

American Chargrill QSR Concept

Concept data:Output: 3 steaks/sausages/min

Profit/order: 3,00 $ in average

Staff: 1

Area: 7 m2

36

EFS FRONT COOKING SOLUTIONS

Front cooking is today a standard solution for hotels, here mostly in breakfast and brunchs, also for „marche´“ type restaurants as well as in staff canteens.

The success of all these solutions is, that the customer is willing to pay more for a dish, driven by impulse, emotion, freshness and the feeling: especial made for him !

The weakness in this business is, that there are no really high performance, compact standard solutions with clear parameter for a lay out planning. All is more or less “hand made” with all the problems in hygiene, ergonomic, ventilation and performance.

37

EFS FRONT COOKING SOLUTIONS

The customer demands on a front cooking station are:

• Very flexible in producing different menus• If possible, moveable on castors• Ergonomic for fast production• Very hygienic• Easy to clean• The customer should see the food and cooking process• Food stock integrated, chilled and warmed• No smell and grease• Performance from 60 dishes/h –240 dishes/h• Combineable with other selfservice counters• Station should be an „eye catcher“

38

EFS FRONT COOKING SOLUTIONS

Here our solution:

39

EFS FRONT COOKING SOLUTIONS

Front Cooking Station with Libero Line:

40

EFS FRONT COOKING SOLUTIONS

Front Cooking Station with Vario Line:

41

Layout study for a double station. Each with an output of 80 –100 p/hThree way functions:1. Producing in a selfservice warming station 22. The customer makes his choice out off a chilled selfservice counter 2 and hand this over for fresh finishing to 13. Main dish will be fresh produced in a station 1 Side orders will be taken out off the counter 2

1. Front cooking station2. Selfservice counter, hot &cold

42

Hotel study: 3 front cooking stations in combination with selfservice countres

43

Location: Hamburg / GermanyType: RestaurantGuest/day: 1.000Menu/day: 1 Cold dish

1 Vegetarian2 Hot dishesSalat + Specials

Kitchen staff: 14Areas:Free-Flow: 165m²Kitchen/Dishwashing: 240m²Storage: 260m²Restaurant: 470m²Investment Kitchen appliances: € 550.000

Possible market: Staff canteen

44

Location: Hamburg / GermanyType: Staff canteenGuest/day: 2.400Menu/day: Free choice of

3 Main courses1 Fast Food1 Asia1 Italian1 Salat

Kitchen staff: 3 Chefs + 12 staffsAreas:Free-Flow / Front-Cooking: 260m²Kitchen/Dishwashing:Storage:Restaurant: 760m² / 510 seatsInvestment Kitchen appliances: € 350.000

Possible market: Staff restaurant

45

Location: Leipzig / GermanyType: Food CourtGuest/day: 3.000 - 4.500Menu/day: 6 different Restaurants

1 Italien2 German1 Euro-Asia1 Coffee-Shop1 Fast Food (Burger)

Kitchen staff: all 42Areas:Free-Flow / Front-Cooking: 300m²Dishwashing: 36m²Storage: 500m²Restaurant: 780m² / 550 seatsInvestment Kitchen appliances: € 800.000

Possible market: Food Court