Standard Restaurant Space
The standard restaurant has the following specifications:
· Walling: Panels are framed with aluminium upright posts either side and rails top & bottom.
· Wall panels are 2.5m high x 1.00m wide.
· White panels fitting into the shell scheme are 2355mm high and 970mm wide.
· Visual panel space is 2340mm height x 950mm width.
Do Use: Velcro (hook & loop), double sided tape, sellotape and blue tack on the shell scheme panels.
Don’t Use: Nails, staples, pins, *screws or glue on the shell scheme Paint or wall paper on the shell scheme panels* Do not screw into the shell scheme panel - Should you wish to screw into the panels, stronger panels can be supplied at an additional cost.
Carpet: Green carpet is provided to the front of the restaurant with non-slip flooring in the kitchen and prep area.
Power: 2 double sockets are provided to each restaurant. Both double sockets will be located in the kitchen area and will have 24 hr power.
Bear in mind that 2 sockets (1 double socket) will be used by the fridges leaving the remaining two sockets available for alternative equipment. (Please note the capacity per double socket is 3KW) If you require additional power requirements it must be ordered directly with the electrical contractor James McDonough via form 6.
Lighting: 1 fluorescent strip light and 2 spot lights will be supplied to each restaurant. The fluorescent light is installed over the kitchen area and the 2 spot lights over the front of house area. Please advise Philip Kedney, who’s details are on form 8, if you wish to have an alternative location for lighting and power.
Menu Board: Each restaurant will be provided with a menu board 800mm x 200mm, indicating three signature dishes, each priced at €7. Restaurants have the option to add a fourth ‘Icon Dish’ which may be priced between €8 - €12. This dish is an opportunity to use higher quality ingredients.
Equipment: As standard you will be provided with the following equipment:
· 6 ring electric range oven
· Gastro Fridge. (turned on from 14:00 Wed June 11th)
· Cooler Fridge Cabinet. (turned on from 14:00 Wed June 11th)
· Double Sink with Hot and Cold Water
· 2 stainless steel catering tables
· Shelves
· Hand Wash Sink
· Anti – slip flooring
· Disposables (bowls, plates, forks, knives, spoon)
· Fire Extinguisher and Standard Fire Blanket
Additional equipment can be ordered with Catherine Larkin, National Event Hire catherine@neh.ie
Restaurant Layout
Each restaurant will have a ‘serving hatch’ built into the 3m wall behind the counter (see image above). This is an obligatory update for all restaurants, and we ask that you bear this in mind when creating your graphics and BOH kitchen layout.
The dressing and branding of your restaurant is important and will determine how you are perceived by visitors and press alike. Should you wish to have graphics tailor made for the event the dimensions of the shell scheme panels refer to FORM 5 for prices.
Please consider - that we will be placing a menu board on the walling of your stand, this will be an 800 x 1200mm board with your submitted menu listed along with price. In all cases this will be positioned on the panel adjacent to your counter. Photos of sample restaurant design are available upon request.
Allergens
IMPORTANT – LEGISLATION THAT ALL FOOD PARTICIPANTS MUST ADHERE TO FOR TASTE OF DUBLIN
Legislation on the provision of food information to consumers came into effect on 13th of December 2014. This requires ALL food businesses providing non-prepacked food e.g. restaurants, delis, canteens, takeaways, cafes, retail outlets etc., to indicate to consumers the use of any of the 14 listed allergenic ingredients in the production or preparation of food.
Food ingredients that must be declared as allergens in the EU
1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except:
(a) wheat-based glucose syrups including dextrose (b) wheat based maltodextrins (c) glucose syrups based on barley (d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin
2. Crustaceans and products thereof
3. Eggs and products thereof
4. Fish and products thereof, except:
(a) fish gelatine used as carrier for vitamin or carotenoid preparations (b) fish gelatine or Isinglass used as fining agent in beer and wine
5. Peanuts and products thereof
6. Soybeans and products thereof, except:
(a) fully refined soybean oil and fat (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources (c) vegetable oils derived phytosterols and phytosterol esters from soybean sources (d) plant stanol ester produced from vegetable oil sterols from soybean sources
7. Milk and products thereof (including lactose), except:
(a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin (b) lactitol
8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
9. Celery and products thereof
10. Mustard and products thereof
11. Sesame seeds and products thereof
12. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
13. Lupin and products thereof
14. Molluscs and products thereof
In Ireland the information will need to be provided in a written format and the precise requirements are detailed in national legislation which has been published by the Department of Health.
The FSAI has published two guidance documents to assist both food businesses and enforcement officers:
· Guidance Note No. 28 - Food Allergen Information for Non-Prepacked Foods in Ireland
· Leaflet – Allergen Declarations for Non-prepacked Foods
For further information & details on this please follow the below link: