RESTAURANT DESIGN

Topic Highlights • • • • • • • • • •

Types of restaurants Theme Based restaurants Guidelines for restaurant planning and designing Space Allocation Table Aisle Dimensions Pointers for Selecting a Designer Restaurant Safety Checklist for Effective Design Designing Tips Pointers for Bar Design

Types of Restaurant • • • • • • • •

Coffee shop Specialty Ethnic Fast food Grill room Barbecue Bar Pubs

Theme Based Restaurant • • • • • • •

Indian South Indian North Indian Classical French Middle Eastern Japanese Chinese

Design and Planning a Restaurant

Coffee Shop

Bar and Lounge

Staff Canteen

Counter service

Banqueting rounds

Banqueting sprigs

Theatre Seating

Desk Seating arrangement

Restaurant Safety • Help develop work procedures that recognize safety concerns. • Train employees to use safe work procedures. • Conduct continuous inspection of food service areas to ensure that the equipment & facilities lend themselves to safe work practices. • Complete accident reports, assist in accident investigations, and do all that is necessary to quickly correct problems causing accidents. • Seek medical assistance to injured employees & guest, &, if qualified, administer first aid. • Report needed repairs, maintenance, changes in work procedures, or other conditions which can potentially cause accidents. • Regularly conduct schedule safety meetings & other programmes for dining service staff.

Checklist for Effective Design • Completed dining area must have a proper appeal & ambience. • A minimal investment for dining service is made. • A maximum return on the investment in space is realized. • There is a practical layout to ensure an efficient flow of guests, employees, food products & equipments with dining areas. • Simplified procedures for performing required task is possible. • Dining areas provide safe work space for employees & public access space for guests. • Dining areas adhere to the high sanitation standard which the property requires. • Design provides guests with the ‘comfort zone’ they desire.

Designing Tips  Avoid too much distance from the service counter & customer. • Too vast menu causes delays on the part of customers in making his selections.  Ensure proper sizes & positioning of service stations.  Lighting that falls on the ceiling makes spaces look larger.  Use of glass panels, mirrors, paintings with a deep perspective or sceneries on walls which suggest to the viewer something distant.  A lighted wall panel gives a feeling of spaciousness.  By using cool, light colors on walls, floors, ceilings, furniture, etc or colors that blend well practically no contrast or pattern. • Clear plastic or glass tops of tables through which floors are visible make them appear larger instead of being cut into small segments with piece of furniture.

Pointers for Bar Design • • • • • • • • • • • •

Budget Area Clientele Points of service Shape & size of bar counter Guest’s preferences Seat turn over Average spending power Timings Location & site Décor, ambience & colours Styles of Service