|
 TOP
Restaurant Areas
 Parking facilities
Main entrance
Cloakroom
Dining area
Bar
Toilets : female and male
Telephone
Cashier
TOP
Space Requested per Seat
The
total number of seats required at one time multiplied by the space required for each seat
(as shown in the graph below) will give the total number of square meter.
Type |
Dining
Room |
Counter & Bar |
Kitchen, Storage |
Cloak.
WC |
Total |
Luxury
80 seats |
2,0 m� |
1,2 m� |
0,9 m� |
0,3 m� |
4,4 m� |
Caf�
100 seats |
1,6 m� |
0,2 m� |
0,6 m� |
0,2 m� |
2,6 m� |
| Cafeteria 140 seats |
1,4 m� |
0,4 m� |
0,4 m� |
0,2 m� |
2,4 m� |
| Popular 100 seats |
1,2 m� |
0 m� |
0,4 m� |
0,2 m� |
1,8 m� |
| Fast-Food 50 seats |
0,8 m� |
0,6 m� |
0,8 m� |
0,3 m� |
2,5 m� |
Other Restaurant Seatings:
Banquet: 0,90 m� - 1,00 m�
Bar (50% seated): 1,10 m� - 1,40 m�
Bar (25% seated): 0,60 m� - 0,90 m�
Close Seating: 0,60 m� - 0,90 m�
TOP
Table
Size
In Order to
Optimize the number of Guest in a Restaurant, the following percentages are suggested for
choosing the Table Sizes
Type of Dining
Room |
Tables
for 2 |
Tables for
3 or more |
Schools Cafeteria |
30% |
70% |
Business
Restaurant |
60% |
40% |
Family
Restaurant |
25% |
75% |
Hotel Restaurant |
60% |
40% |
Cafe, Tearoom |
80% |
20% |
Round
Tables: very popular for fine dining room and banquet table because it allows
guests to converse with all other guests seated at the table without difficulty. 4-5 seats
: Length: � 1,0 m Height: 0,75 m, 6-7 seats : Length: � 1,2 m Height: 0,75 m.
Square & Rectangular Tables: for single or couples, or much larger groups can
be accommodated when the tables are pushed together. 1-2 seats : 0,75 m x 0,75 m Height :
0,75 m, 5-6 seats : 1,50 m x 0,75 m Height : 0,75 m, 3-4 seats: 1,20 m x 0,75 m Height :
0,75 m.
Fixed banquette seating: gives a sense of privacy as they are separated
TOP
Space
between Chairs
Guest seated (chair, behind the table): 0,45 m
Guest manoeuvring (behind the chair): 0,30 m
1 guest or waiter to pass (behind the chair): 0,9 m
2 guests or waiters to pass (behind the chair)1,30 m
TOP
Ceiling Height
2,5m (minimum), for small areas, creates sense of oppression
in large areas. Difficulties may arise in ventilation and air distribution.
3m. Appropriate for small to average size room
3,5m and more,
in general produce impersonal space, but may give a sense of
grandeur, luxury and occasion (banquet)TOP
Restaurant Income Estimation
An estimated income for a meal (lunch) can be calculated:
Number of Seats x
Average Guest Check x
Seat Turnover.
TOP
Nbr. of Employee Estimation
Fine Dining Estimation:
Approximate ratio employee/meal prepared & served over a meal period. Food Production:
Preparing, cooking and assembling meals and cleaning kitchen and dishwashing:1:20 Waiter /
waitress serving (seat turnover up to 2):1:14
Limited Menu Estimation: Approximate ratio employee/meal prepared & served
over a meal period : Food Production: Preparing, cooking and assembling meals and cleaning
kitchen and dishwashing:1:40 Waiter/waitress serving (seat turnover up to 3): 1:30
Fast Food Estimation: Approximate ratio employee/meal prepared & served over a
meal period : Food Production and counter service including table clearing 1:33
Employee feeding Staff Estimation: Approximate ratio employee / meal prepared &
served over a meal period : Food Production: Preparing, cooking and assembling meals and
cleaning kitchen: 1:40 Food Service: Serving,
clearing and dishwashing: 1:40
Total
number of employee to hire:The
Number of employees to hire is higher than the number of employee
needed every day at the restaurant, as criteria�s such as holidays,
days off and illness should be taken into account.
Formula =Employees needed daily : (working days : 360)
TOP
Dining
Room Planification Guidelines
Provide
a different entrance for staff and F&B delivery.
The
Restaurant design should let employee work efficiently and safely.
The
Restaurant design should provide safe public access to the guest.
The
Restaurant design should make supervision and other management
activity easy.
Consider
Durability Requirement because of intensity of use and cleanliness,
Durability of Surfaces.
Consider
Availability and Replacement.
Consider
Maintenance Requirements
Consider
weight, easy handling,
Consider
Damage to floor, Risk of Fire.
Consider
Cost
Circulation
of service staff flow and customer flow must not cross
Circulation
of food flow and waste flow must not cross
Windows
should be utilized to provide best benefit.
Have
all operations on the same floor, vertical transportation involves
many problem.
Minimize
distance between the Cooking and Service
Allow
adequate space for present and future needs.
TOP
Purposes
of Uniforms
For
work tasks, cleanliness and hygiene
To
distinguish staff from customers
Symbols
of staff hierarchy
To
continue the theme of design and decor
To
promote a restaurant�s image and style
TOP
Lighting
External
Lighting . Apart from its obvious function, lighting makes the restaurant more
eye-catching at night, invite customers in.Interior
Natural Lighting The use of natural light during the day is always preferable: This
saves money, has psychological benefits and allows color discernment.
The use of natural light during the day is always preferable: This
saves money, has psychological benefits and allows color discernment.
Interior Artificial Lighting
Apart from its obvious function of lighting the dining room,
it creates the �mood of a space�
Direct lighting (halogen bulbs) is effective for food
display areas such as salad bars and sea food
Indirect lighting (reflection to wall or ceiling) creates
small shadow patterns that feel friendly. When people look good and feel attractive, they
tend to return for repeat visit. However, dark shadows may appear hostile, ghostly, and
reduce the sense of safety and security.
Tabletop lighting such as small lamps and candles provide
soft, enhanced lighting. Designers must install easy to aim lamps that can be adjusted
when tables are moved.
Effective lighting most crucial element is balance. If a
room is too bright, too soft, too deeply shadowed, or too homogeneously lit, it won�t
feel comfortable.
TOP
Colors
Orange
& Red: Suggests passion, tend to create a sociable atmosphere, can be used
for food display, enhances the skin, should be used in small areas because makes the room
smaller. Red & Black is a classical combination, some people say that red enhances the
appetite.
Yellow: Suggests sunlight, particularly appropriated for breakfast areas.
Green & Blue: Associated with nature and fresh, most suitable for hot climate
and daytime use. Sometimes negative affects on foods
White: Very effective when harmonized with other colors. White walls can
encourage turnover in fast food units.
Neutrals (brown, terra cotta): Excellent for tabletop because they enhance color
of food.
TOP
Table Cloth & Napkins
Contributes to the restaurants ambience
Shows the overall quality of the operation
Should exceed 30cm from each side
Napkins Linen can still give the feel of fine dining without
the extra expense of table cloth
|
