REPORT ON RESTAURANTS ARC 2630 ARCHITECTURAL DESIGN
SUBMITTED BY: 18ARB554 ALISHA KHAN 18ARB555 RUSHDA FATIMA
18ARB567 HAFSA HAIDRY 18ARB568 SADIYA PRAWEEN 18ARB573 SANA BI
RESTAURANT
A restaurant is a business establishment which prepares and serves food and drink to customer in return for money either paid before the meal, after the meal ,or with running meal a generally served and eaten on premises but many restaurant also offer take out services
HISTORY
The first use of the word to refer to a public venue where one can order food is believed to be in the 18th century. In 1765, a French chef by the name of A. Boulanger established a business selling soups and other "restaurants" ("restoratives"). Additionally, while not the first establishment where one could order food, or even soups, it is thought to be the first to offer a menu of available choices. The "first real restaurant" is considered to have been "La Grande Taverne de Londres" in Paris, founded by Antoine Beauviliers in either 1782 or 1786. According to Brillat-Savarin, this was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking". Boulanger operated a modest establishment; it was not until 1782 that La Grande Taverne de Londres, the first luxury restaurant, was founded in Paris.
CLASSIFICATION OF A RESTAURANT CLASSIFICATION CRITERIA
▪ MEAL SERVED
▪ TYPE OF DINING
▪ CATERING SERVICE
▪ CROWED VISITING
▪ FORMALITY SPECTRUM
▪ PRICE
TYPES OF DINING Fast Casual
Casual Dining
a mash-up of fast food and casual dining has been
It has a relaxing atmosphere, moderate food pricing
one of the strongest segments in the restaurant
and table services. And is between fast casual and
industry over the past decade
fine dining restaurant.
Fine Dining
Family Style dining
fine dining restaurant is much more attentive
It is similar to casual dining with a difference,
than in casual dining establishments.it has a
family style menus can have better food cost
special design, unique decoration, high-
than a traditional menu.
quality furniture.
FAST FOOD
TAVERN
BUFFET
POP-UP
TYPES OF JOINTS CAFE
STEAK HOUSE
Designing a Successful Restaurant
For making any restaurant a success, a lot of components ranging from management to décor, to staff to food and location and more plays a role, but one of the most critical aspects of making a restaurant successful is the restaurant design. A floor plan that abides by the restaurant design standards and guidelines aides in the achievement of a restaurant owner’s business plan. Creating a restaurant design and floor plan involves knowing every anthropometrical viability, that is, the space required for human sitting and movement, the area you have, and making optimum utilization of the space keeping in mind the requirements of your restaurant business.
– The Restaurant Design Narrative – The first is the concept and story behind the design. “This is important to us to make sure that there is a strong narrative that is carried through the details of the design, ensuring each detail plays its part but without feeling contrived or superfluous to the design.” – The second element, and equally important to diners’ experience, is operations. What route does the food take from the kitchen to the guests’ table and how is it delivered? “The location of all the elements, from circulation spaces, to seating areas to the bar, all contribute to the operations of a space. If people can’t get a drink or the food is stone-cold, then the space fails, and that affects the business.”
Components of a Restaurant
AREA
DESCRIPTION
Dining Area
Where the food is served
The Food Display
All foods available in the restaurant
Service station /side cabinet
Where you find plates and utensils
Service bar/ bar station
All your beverages are being prepared
Cashers counter
Where you pay
Dispatching counter
All prepared foods ready to serve
Stewarding section/dish washing area
Found inside the kitchen, soiled plates
Food preparation area
Where the food is prepared
Features Of An Efficient Restaurant Design And Floor Plan
1. Human Comfort Human comfort in an indoor space primarily relies on thermal comfort and indoor air quality (achieved by temperature, humidity control good and ventilation), lighting and acoustic comfort. Apart from these, the floor plan must be such that space available for design should be able to provide each customer with comfortable personal space. There must be enough space in the design to sit, stand, walk-in and walk out comfortably. 2. Thermal Comfort And Indoor Air Quality The internal heat gains are very high in all restaurants (especially in kitchens) due to cooking, lighting, electrical equipment and the number of clients. HVAC (heating ventilation and air conditioning) forms an important feature and consideration for achieving a functional restaurant design.
– 3. Lighting – The challenge while designing lighting is to understand under what circumstances certain visual conditions might be better than others and to use that knowledge to create lighting systems that improve overall performance and human comfort. – 4. Acoustic – People are talking, background noise or sound and the architectural design of the restaurant itself impacts the overall acoustical quality of space. The quality of ambient music in a restaurant straightaway regulates the user experience and ultimately the feedback. The average noise level of a typical restaurant during a dining rush is 80 dB (some reach as much as 110 dB). Restaurants traditionally have carpeted floors and soft furnishings and upholstered chairs, tablecloths and curtains which provide sound-absorbing qualities. 5. Safety Concerns
– Restaurant design standards require that there should be sufficient space between tables. For instance, if there’s an emergency and you need to evacuate the building, having clear pathways to the exits is an integral part of keeping everyone safe. Wide paths should be built to avoid employees and guests alike tripping and hurting themselves as they navigate your dining room.
a
Restaurant Branding
– A brand tells the customers what a restaurant is all about. It sets the restaurant apart from its competitors and creates a corporate personality. When done well, a brand gives visual and emotional cues to potential customers. A strong restaurant brand extends across all parts of the business, from the interior design to the marketing materials. – Brand Application: Because restaurant dining is a sensory experience, the brand must involve a range of elements that affect the customer. A successful restaurant brand is evident in everything a customer interacts with, from advertisements to the way food is presented. – Benefits: A strong brand creates a personality and an identity for the restaurant. A brand can boost name recognition and creates an expectation for the dining experience to attract people who are looking for something specific. If the food is good, the brand will help customers remember and recommend the restaurant.
– a of space and smooth Optimum Utilisation circulation
The space design plan should be made in such a way that allows the servers to move quickly with food and beverages in the restaurant and also allows the guests to move in and out of the restaurant freely. Floor plans should also provide customers with enough elbow room. The areas for specific functions need to be decided in such a way that the seating space is maximized without compromising the customers’ level of comfort. Allocating enough space to work comfortably and efficiently in each area is essential. Your restaurant floor layout should focus on the comfort and enjoyment of your customers while maintaining an efficient circulation pattern.
Basic Requirements For Restaurant Design And Floor Plan
The spatial arrangement within the floor plan should be in such a way that that two primary functional spaces i.e. “the front of the house”- constituting of the entrance, waiting lobby, POS, Dining area, Bar/Lounge are well connected to “the back of the house”- constituting of the kitchen, pantry, storage, service entry, and administration areas. The designer needs to find a balance of connectivity and privacy in this area. As a thumb rule, it is essential to understand that the back of the house and its functioning needs to be hidden from the customers. This is one of the most critical parts of a restaurant design plan.
Entrance
The entrance of your restaurant casts the first impression of your restaurant on the customer. The entry gives a preview of the type of space a patron is going to enter. A well-designed restaurant design plan should ideally provide ample space that is welcoming and should evoke curiosity in the customer to come in and dine. Restaurant Entrance should be: Able to draw people in and make them feel immediately comfortable. Well maintained & easy to open. Inviting and welcoming.
Restaurant Spaces and Services
DINING ROOM
The dining area of a restaurant is the soul of the place. The customer spends 98% of the time in this area. While designing the dining room layout, your primary aim should be that your customers be comfortable in the seating area and enjoy their food. The Dining Area as you can see in the image below should ideally include the customer’s waiting area, customer takeaway counter, seating area, and POS terminals. Your interiors in the dining area have to be designed depending on the concept and the theme of your restaurant.
(a) Seating Area
The seating area should be designed with at least three sizes of tables with the motive to accommodate small, medium and large parties accordingly. The window area space can be used for small two-person tables. Similarly, the middle section can be best utilized for accommodating larger parties. Between every dining table, there should be a standard of 3-4 ft to avoid any chaos and disturbance. There should be ample space that allows for the free and seamless movement of the servers.
Dining Space
– Restaurateurs like to think every seat is the “BEST,” of course. When designing the dining area, a well-planned scheme carefully shapes the costumer’s perception with these components:
–
❑Table shapes, sizes and positions ❑Number of seats at each table ❑Multiple floors, steps, or elevated area of seating ❑Paintings, posters, or murals ❑Type and intensity of lighting ❑Planters, partitions, or screens ❑Attention to sight lines, to block any undesirable view ( restroom, kitchen, service area) ❑Muffling of distracting noises ❑Placement of service areas( coffee stations, dirty dish bins, etc.)
ATMOSPHERE AWARENESS
Vision- Exterior signage and facade; high or low light levels; bright or subdued colors; use of mirrors or partitions (either portable or fixed) to expand or reduce space; height of ceilings; menu design; artwork on walls; window coverings; positioning of tables. Touch- Floors of marble, tile, carpet, or wood; chairs of wood, metal, leather, or fabric; seats cushioned or not cushioned; table linens or bare surfaces; chunky or dainty glassware; baskets or plastic plates, earthenware, or fine china; plastic tableware, stainless steel, or silver flatware; paper on which the menu is printed. Sound- Loud or subdued conversation; type and loudness of music, live or on the sound system; dishes being bussed; kitchen or bar noise; hum of central heat or air-conditioning system; cash registers; street noise from outside. Smell- Aromas of baking or spices; rancid odor of fryer oil that needs changing; colognes of guests and staff; wood in fireplace; “new” smells of carpet, fabrics, or linens; restroom air fresheners. Taste- A cool drink; a fluffy soufflé; a crisp onion ring; a perfectly cooked steak; a hot curried dish. Temperature-The thermostat setting of a room; body heat of guests and staff; heat from the kitchen or coffee station; breeze created by ceiling fans; breeze when seated directly above (or below) a vent or open window; direct sunlight or use of window coverings; hot food served hot; cold food served cold.
Motion- The effort it takes to get to a table or chair; the way servers negotiate the dining room with trays; the waiting line as perceived by passersby (and people still dining); activity within the dining room as viewed through windows; outside activity as viewed by diners.
Types of seating ▪Two to Four Person Tables Two to four-person tables are the most popular restaurant table design. Restaurant tables are typically sold in two components; the tabletop and the base. Tabletops are available in a variety of wood finishes, laminate, resin and granite. We can also customize the tabletop with our own logo or design. Tables size Square- 24X24 inches Rectangular -48x36 inches Round -24X36-inch The tops are attached to pedestal style bases. Bases are available in a stainless steel, aluminum or cast-iron
Bar Height Tables High top or bar height tables are frequently used at pubs and sports bars. A tabletop is secured to a 41-inch base to create a high top table. Square or round tops can be used. Refer to the specifics of the base to determine the maximum size tabletop for that particular base. The base often has a footrest around the bottom. Bar stools are used with this type of table.
Booths Booths create an intimate private dining experience for your guests. Tabletops can be secured to the wall with a bench seat placed on either side to create a row of booths. Booths can also be free standing in the center of the restaurant.
Family Dining Tables Large dining tables able to accommodate eight to 10 people are used for banquet and party room settings. Tables are available in rectangular and round shapes in a wide variety of finishes. Large restaurants will often use family dining sized tables to designate special areas.
Outdoor Tables Weather resistant tables and chairs are needed for your outdoor dining space. Wrought iron, wicker and aluminum commercial restaurant grade tables are available. Consider the size of the outdoor area and weather conditions when selecting your tables. An area with full sun may require umbrellas for your guests' comfort. If your restaurant is in a climate where the tables will need to be stored for the winter, consider tables that can easily be stacked or folded for easy storage.
Sizes Of Table
Square Dining Tables are popular and efficient tables that range in size from two to twelve person seating options. Able to be combined side by side as larger rectangular seating layouts, square tables are common in restaurants and cafes with layouts that need to be adjusted often to meet the demands of various party sizes. 2 People: 2’6” | 76 cm 4 People: 3’ | 91 cm 4-6 People: 4’ | 122 cm 4-6 People: 5’ | 152 cm 8-10 People: 6’ | 183 cm 8-12 People: 8’ | 244 cm
Circular Dining Tables are space efficient tables designed with a variety of common diameters for specific seating arrangements from small two person tables up to larger twelve person designs. By removing corners, round tables have smaller footprints than square or rectangular tables but are ultimately less flexible because round tables cannot be connected to other tables easily. 2 People: 2’6” | 76 cm 4 People: 3’ | 91 cm 6 People: 4’6” | 137 cm 8 People: 5’ | 152 cm 10 People: 7’ | 213 cm 12 People: 8’ | 244 cm
Rectangular Dining Tables are efficient tables that are available in a variety of sizes and proportions for seating two to twelve people. Able to be combined side by side as larger collective dining layouts, rectangular tables are found in most restaurants that need to be flexible for various party sizes and compositions. 2 People: 2’6” x 3’6” | 76 x 107 cm 4-6 People: 2’6” x 5’ | 76 x 152 cm 6-8 People: 3’ x 6’ | 91 x 183 cm 8-10 People: 3’6” x 8’ | 107 x 244 cm 10-12 People: 4’6” x 10’ | 137 x 305 cm
Hexagon Dining Tables are unique six-sided tables that are sized for seating arrangements of either six or twelve people. Limited by the the six side design, hexagonal tables are sized specifically as a smaller six person design that can be scaled up proportionally for twelve people. 6 People: 4’6” | 137 cm 6 People(Comfortable): 5’6” | 168 cm 12 People: 7’6” | 229 cm
Oval Dining Tables are playful tables that are available in a variety of linear sizes and proportions that can seat between two to twelve people. Because of their curves, oval tables are usually used as stand alone elements in restaurant layouts and cannot be easily combined with other tables. 2 People 2’6” x 3’6” | 76 x 107 cm 4-6 People: 2’6” x 5’ | 76 x 152 cm 6-8 People: 3’ x 6’ | 91 x 183 cm 8-10 People: 3’6” x 8’ | 107 x 244 cm 10-12 People: 4’6” x 10’ | 137 x 305 cm
Minimum Width: 24” | 61 cm Minimum Depth (Overall): 21” | 53.3 cm Minimum Depth (Setting): 16” | 40.6 cm Minimum Depth (Shared): 5” | 12.7 cm Optimum Width: 30” | 76.2 cm Optimum Depth (Overall): 27” | 68.6 cm Optimum Depth (Setting): 18” | 45.7 cm Optimum Depth (Shared): 9” | 22.9 cm Individual dining place settings represent the standard amount of space required to accommodate a single diner. Split into Minimum and Optimum place settings, these dimensions account for the variety of dinnerware, tableware, cutlery, and glassware that a person might need during a meal. Each place setting includes a secondary shared zone at the center of the table that combines with adjacent place settings to provide enough room for collective serving dishes and platters.
Type of seating arrangement and per person area
Minimal Seating Layout No. of seating = 48 Per person Area = 0.88sqm
Parallel Seating Arrangement No. of seating = 48 Per person Area = 1.40sqm
Minimal Table spacing No. of seating = 48 Per person Area = 0.61sqm
Diagonal Seating Arrangement No. of seating = 48 Per person Area = 0.91sqm
Alcoves Seating Arrangement No. of seating = 10 Per person Area = 1.036sqm
Café Table Arrangement No. of seating = 48 Per person Area = 0.82sqm
Deciding on a Room Layout Before beginning your restaurant dining room design, decide whether you want one open space or several smaller rooms. Some restaurant styles may excel with one large room, while others need additional dining areas to accommodate private parties. Multiple Room Pros •Easier to anchor tables for consistent restaurant seating layout •Perfect for positioning tables along walls or windows •Allow for room decor themes or customization •Create private dining options with controlled volume •Option to host private parties in a secluded room with controlled volume
Cons •Potentially more challenging for wait staff to navigate or hosts to gauge available tables •May be less likely to accommodate very large parties or events •Permanent walls limit future renovations
Open Rome Pros •Ideal for portable tables, away from fixtures and walls •Anchored seating possible against walls, windows, or columns •Enable customers to enjoy the entire room, visually and acoustically •Can accommodate very large parties •Temporary partitions or dividers on casters can break up the room as needed
Cons •Can become a loud environment, not conducive for conversation •Decor and ambiance could be lost in the large room •Could create aisle traffic, making it difficult for wait staff to navigate
POINTS TO BE CONSIDERED WHILE PLANNIG DINNIG AREA type of restaurant change the size of table tops needed Fine dining restaurants will typically need more space on their restaurant table tops
space should be left between tables maintain 38 – 48 inches between seatbacks
few larger tables vs. a lot of smaller tables For restaurants that typically host larger groups, having a few larger tables is more practical
adjustable table sizes A growing trend in restaurant table top designs are flip-up leaves
square or round table tops square restaurant tables can be combined and stored very easily if needed. It’s not possible to combine round
Apart from the anthropometrical and ergonomic requirements, there are many other design factors play an influential role in designing an optimum floor plan for a restaurant. These are namely – Circulation and egress- This is the movement of the people, how the staff and the customers can move around and enter and exit the restaurant. Methods of service (self or monitored)- The restaurant design will very much depend on whether the staff would serve the food, or if it is a self-service restaurant. The overall dimension of the given space- The restaurant design heavily depends upon the whole proportion and area available. Based on this, the architect would draft the restaurant design and create a floor plan.
(b) Waiting Area
The waiting area is often overlooked while creating restaurant designs. Overlooking this area results in diners waiting for the table. There should be enough space for guests where they could wait for dining. Waiting areas depend on the type of establishment. For fine and casual dining, this area needs serious consideration if you have wait times. For fast dining and cafe concepts, this space can be minimal, especially if you have a bar for counter service.
POS terminals or Billing System Area
– The POS (Point of Sale) system should be positioned at a place that will maximize efficiency. There should be the minimization of the staff running back and forth between the payment stations. Your restaurant design should be structured to get as many tables as you can into your dining room. The number of tables could greatly affect how many tables turn (and checks) you have in a shift.
KITCHEN
Kitchen is a well designed area in which food is prepared and cooked for customers service. TYPES OF KITCHEN 1. Main Kitchen: The main kitchen is probably located in the central part of the hotel where the overall sequence of food receiving, storing, preparing, cooking, serving, and clearing areas are properly designed and managed
2. Satellite kitchen: It is constructed and established to cater to a particular outlet where the main kitchen cannot be cater due to its location disadvantage.
3. Fast food kitchen: It is independently established to meet the pace of customer’s busy life. It is specially located at the public area(lobby level) of a hotel, or out of the hotel where eitherfood is taken away or consumed at the fast food lounge area.
4. Display kitchen: In this kitchen, food is prepared and cooked in full open view of customers. This kitchen also seeks the support of the main kitchen for various items.
Restaurant Kitchen Layout Designs
1. Island-Style Layout The island-style layout places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the kitchen, while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow (any section can be the “island” depending on what best suits your needs). This layout is very open and promotes communication and supervision, while leaving plenty of open floor space for easy cleaning. This layout works best in a large kitchen that is square in shape, but can certainly be modified to fit other shapes and sizes
2. Zone-Style Layout The zone-style layout has the kitchen set up in blocks with the major equipment located along the walls. Again, the sections follow the proper order for increased flow, giving you a dishwashing block, a storage block, a food prep block, etc. Communication and supervision are not difficult in this layout because the center of the space is completely open.
3. Assembly Line Layout •
•
•
The assembly-line kitchens that need to serve a large quantity of people quickly, configuration is ideal like cafeterias or correctional facilities. This layout may work better for establishments with a limited menu. In this layout, kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other, allowing cooks to quickly send food down the line. This creates supreme efficiency, and keeps the kitchen open for excellent communication and flow. Often, kitchen equipment can be linked together, further eliminating wasted space.
Kitchen Spaces Food preparation area
Storage
Service area
Work Triangle These three work surfaces, when joined by imaginary lines ,from the kitchen work triangle.
Cooking area
Cleaning and Washing area A Chef’s Eye View
Kitchen Equipments
– Range – Oven – Grill – Deep-fryer – Reach-in cooler or walk-in cooler – Freezer (upright or walk-in) – Sauté pans, sauce pans, baking pans – Stock/soup pots – Baking sheets – Pizza screens, pizza paddles – Tongs, spatulas, ladles – Chef’s knives – Mixing bowls, serving bowls – Steam table – Entree, appetizer, and dessert plates – Cleaning rags, cleaning buckets – Rubber floor mats – Hand soap/sanitizer dispenser – Fire extinguisher
Kitchen Flowchart Step By Step
KITCHEN SPACE DIVISION
Proportion in %
goods deliveries,including inspection & waste storage
The most common standard ra tio offered for dining room to kitchen space is 60 to 40, favouring the dining room
storage in deep freeze, cold & dry rooms vegetables & salad preparation meat preparation 8 8
cooking area washing area walkways
10 20
15
22 17
8 10
staff rooms & office cold meals, desserts cake shops
Division
Dining
kitchen
Aisle width required in Kitchen: 1.00-1.50 m
Spatial Requirements
A well planned kitchen should: • Provide adequate storage for raw materials. • Provide adequate space for food being prepared. • Provide adequate space food awaiting service. • Provide adequate storage for equipment, utensils, crockery and cutlery. • Be efficient and effective in terms of movement of staff, equipment, materials and waste management system in place Food, Oil & Grease (F.O.G) • Provide an area for checking in stock. • Janitorial store for kitchen, with janitorial sink in place and chemical store.
Space should be provided for • Staff changing room. • Food preparation and service. • Separation of raw food preparation from cooked food preparation and other ready-to-eat food preparation areas. • Washing and sanitizing operations for utensils and equipment. • Separation of food storage and handling areas from areas for chemical storage, toilets, waste storage, office areas and other areas used for activities that could contaminate food or food preparation areas.
MATERIALS Stainless Steel Should only be used in a kitchen with 304 grade steel. This has a low content of iron and will not rust. • Iron and mild steel Should not be used in the kitchen. • Timber products Timber should not be used in a kitchen. Only in specific circumstances such as butchery and some bread-making operations should timber be used. • Plastics Plastic laminate and solid surface materials are suitable surfaces for food preparation. All surface should be non porous to ensure ease of cleaning . • Polyvinyl sheet or tiles with heat welded joints.
Ceilings
•The minimum height for a ceiling in a commercial kitchen should not be less than 2400mm.This includes ducting, all preparation and storage areas. •All ducting should be enclosed above the ceiling to prevent dust and insects collecting and falling in food. • The finished ceiling surface must not have any perforation or exposed joints, cracks or crevices. This is to prevent the contamination of food and enable effective cleaning of the surface •Suspended acoustic tile ceilings are not permitted in food preparation areas or where food is displayed or served.
Storage The storage area can be split into 3 category 1.
WASTE/REFUGE STORAGE
0.04 m2/seat
2.
CHILLED GOODS STORAGE(COLD STORAGE)
0.21-0.26 m2/seat
3.
AMBIENT (DRY GOODS) STORAGE
0.21-0.26 m2/seat
F U RTypes NofIRestaurant T U RChairs E
Banquet Chair
Side Chair
Ladderback Chair
Captain’s Chair
Parsons Chair
Windsor Chair
Contemporary Chair
Shaker Chair
Types of Restaurant table
W O O D TA B L E TO P S
wood finish, including cherry, ash, maple, oak, pine, alder, mahogany and walnut, offers a distinct feel to your establishment.
L A M I N AT E TA B L E TO P
If you have a new setup with a tight budget, the laminate table tops can be a great option for your establishment
R E S I N TA B L E TO P
Economical nature, low maintenance and fantastic look.
G R A N I T E TA B L E TO P
These table tops are naturally durable, easy to clean and demands little maintenance.
Flooring in restaurants
When selecting restaurant flooring, there is much to consider. From cleanliness and comfort to safety and durability—restaurants face many daily demands. Commercial Flooring Vs Residential Flooring: The first every important condition that needs to be fulfilled by commercial flooring is that it should be slip resistant. If it is not so, the floors will be more accident prone, and you will have to face more lawsuits. Residential flooring does not need to fulfill any such criteria, although it is recommended that it too should be slip resistant to reduce accidents. The second consideration should be inflammability. If you floor is inflammable such as carpet, then your restaurant becomes a risk-prone place. Hence, it is important to avoid such flooring. Durability is another important concern for the restaurant owners.
DINING ROOM – The dining room is where most of the gatherings take place in a restaurant. Whether the gathering is for a birthday, business meeting, or just a casual night out, customers should find these areas welcoming, yet comfortable.
– Laminate – When it comes to laminate flooring, the benefits include strength and durability. The surface is smooth and level and resists stains, scratches, and wearing out. One of the other excellent benefits for a restaurant or bar is that it resists fading. This gives you a look that stays like new for longer.
Tile Flooring Ceramic tile has durability and longevity, there is not a lot of maintenance, and the choices in styles and colors is immense. Do keep in mind that ceramic tile can be susceptible to cracks if something substantial is dropped on it. But as far as cleanup, a simple sweep and mop will make it look good as new, and it’s fine if it gets wet at times. Travertine is an excellent choice, too. It’s Eco-friendly and natural, it has the power of natural stone, yet there are eye-pleasing soft hues available that work well with any decor.
– Luxury Vinyl Tile (LVT) – This is a type of flooring that is durable, yet allows for many aesthetic ideas. It’s ideal for spills, heavy foot traffic, and abrasions. It can even be placed to mimic other types of flooring and at a lower cost for some.
Stone Flooring stone flooring is another more elegant choice. Each type of stone has its own durability level, but on average it is durable and provides a natural texture. This texture helps with a grip so it is ideal for kitchen areas or non-slip bar flooring where slips and falls can be prevalent.
2) Kitchen The kitchen is known as the heart of any restaurant. Usually kept out of the public’s eye, commercial kitchens desire just as much attention as any part of the restaurant regarding design. When it comes to choosing the correct flooring, durability and easy maintenance must be deciding factors. For these reasons, ceramic tile, quarry tile, or commercial vinyl flooring are the best suitable.
A 3) Restrooms Restroom flooring has a very specific set of properties that flooring solutions must be able to withstand. Properties must consist of durability, safety, easy maintenance, and water resistance due to moist, humid environments. Concrete is a low-cost solution that often already exists as a subfloor. As long as it properly sealed, concrete can fight moisture and only needs to be mopped with warm water upon routine cleaning.
A
Lighting – “Light creates ambience and feel of a place, as well as the expression of a structure.” – There’s much to be said about how a space is constructed and what color paint is on its walls, and how both these things lend to creating a restaurant’s atmosphere. However, it’s also important to note that without light to see them, these things are essentially useless.
Types of Restaurant Lighting There are three main types of lighting, divided according to their purpose:
Ambient Lighting – This is the general illumination of an environment. As its name suggests, it’s also responsible for a restaurant’s overall mood. Low lighting creates an intimate, upscale atmosphere, especially in a restaurant’s bar and lounge areas, where patrons are more apt at to lean close together. Bright lighting, on the other hand, produces a more brisk and lively mood. This type of lighting is well suited for more casual establishments like a pizza joint.
Task Lighting – This helps customers and employees perform tasks, like reading the menu, being able to clearly see the table setting and food, and cooking in the kitchen. In a place that’s generally low-lighted, a salad bar or buffet station needs task lighting to help it stand out; this is also helpful for illuminating pathways. It also helps with seeing reflections clearly in the restrooms’ mirrors.
Accent Lighting – More decorative than functional, accent lighting is used to draw attention to specific areas and objects to create visual interest. Paintings, sculptures, fountains, and bars are typically illuminated by accent lighting.
The Psychology of Restaurant Interior Design
COLOURS
1.) Strong Appetite Stimulants Almost all restaurants use red in some form or shade in their design scheme. It’s a well-established fact that red is the most effective color in stimulating the appetite. Why is this? Red is abundant in nature, and the brain’s reptilian response to it is a carryover from the days when our ancestors were still hunters and gatherers. Red, especially bright reds, would usually signal energy-dense, sugar-packed fruit or vegetables. Orange and yellow are also appetite stimulants. Yellow is associated with happiness, which is usually associated with a full stomach. When you see yellow, therefore, your brain secretes serotonin in anticipation of the food you’re about to eat. Orange, on the other hand, elicits feelings of warmth and comfort — emotions that are also tied to the security of an abundant table.
2.) Mild Appetite Stimulants
Green and turquoise are mild stimulants. You might argue that green should be a strong stimulant because many leafy vegetables are green, and you’d be partly correct. Green signals edible, benign, non-poisonous plants. However, these plants are merely fibrous, not sugar-packed like most colorful fruit, which provide a jolt of energy. These days, green is also associated with health. This is unsurprising, given that, again, most green things are fibrous and don’t have sugar.
3.) Appetite Suppressants
Lastly, black, brown, purple, and blue are appetite suppressants. Research suggests that this is because these colors don’t exist in nature — that is, not in the form of food. Long ago, blue, black, and purple also signaled something that was either rotten or poisonous, which our ancestors learned to avoid by sight. Like our brains’ response to red, orange, and yellow, this is also a carryover from those days.
Interior Themes MODERN Modern is a broad design term that typically refers to a home with clean, crisp lines, a simple color palette and the use of materials that can include metal, glass and steel.
CONTEMPORARY Modern and contemporary are two styles frequently used interchangeably contemporary style may include curving lines, whereas modern design does not.
MINIMALIST Minimalism is ultimately defined by a sense of functionality and ultra-clean lines.
INDUSTRIAL Industrial style as the name implies, draws inspiration from a warehouse or an urban loft. There’s a sense of unfinished rawness in many of the elements, and it’s not uncommon to see exposed brick, ductwork and wood..
MID-CENTURY MODERN Functionality or “fussy-free” was the main theme for Mid-century design
SCANDINAVIAN Scandinavian furniture design often feels like a work of art, although it is simple and understated. Spacious, natural lighting, less accessories and functional furniture characterizes Scandinavian designs.
TRADITIONAL Traditional design style offers classic details, sumptuous furnishings, and an abundance of accessories. Traditional often feature dark, finished wood, rich color palettes, and a variety of textures and curved lines.
TRANSITIONAL A transitional design may incorporate modern materials, such as steel and glass, and then unite them with plush furnishings.
FRENCH COUNTRY French Country design may include soft and warm tones of red, yellow or gold and natural materials like stone and brick..
BOHEMIAN Bohemian may include vintage furniture and light fixtures, globally inspired textiles and rugs, displays of collections. Bohemian style can incorporate an ultra-glam chandelier paired with a well-worn rug and a mid-century chair.
RUSTIC Rustic design is drawn from natural inspiration, using raw and often unfinished elements including wood and stone.
HOLLYWOOD GLAM This design style can incorporate some features of Victorian design, including plush, velvet furnishings, tufting and antiques.
HAMPTONS/COASTAL Blue and white striped patterns for pillows, large windows, white plush sofas, and painted white wood are also common fixtures of the classic Coastal/Hampton style.
ACOUSTICS "Acoustics" in architecture means improving sound in environments there are two technical categories used in acoustics: soundproofing and acoustical treatment
▪
Soundproofing an environment is like
protecting it against bad weather: the structure should be as solid as possible and without holes or cracks. The extent of the measures depend on how much noise there is on the outside, and how much you want inside.
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(1) Incident Sound (2) Reflected Sound (3) Transmitted Sound (4) Absorbed Sound
Acoustically treating rooms is to reduced echo and reverberation there
are two methods available: sound absorption and diffusion
(1)
Reflective , (2) Absorptive , (3) Diffusive
You're in a restaurant and you can hear the conversation of the person in the table next to you better than the person you're sitting with. Although acoustics is a complex science that can render buildings almost
uninhabitable when not properly thought out, sound treatments are used to improve sound quality within an environment - for diners to hear and understand conversations at their tables in a restaurant
ACOUSTICAL FURNITURE
Danish designer furniture and blackpainted Troldtekt acoustic panels were the key ingredients that Noma used for its pop-up restaurant near Sydney
POOR ACOUSTICS CAN COST STARS Busy bistros and basement restaurants in particular should pay close attention to the acoustics.
SOUND AFFECTS OUR SENSE OF TASTE
acoustics, noise, and background music have a significant impact on the way our senses perceive what we eat and drink.
DELICIOUS FOOD IN CALM WATERS
a small ferry, and convert it into a restaurant in black louis
HVAC HEATING, VENTILATION, AND AIR CONDITIONING, COMMONLY KNOWN AS HVAC, ARE USED TO MAINTAIN A LEVEL OF COMFORT FOR BOTH GUEST AND EMPLOYEES.
H o w H VA C Sy s te m s Wo r k THE ANATOMY OF AN HVAC SYSTEM.
01.Thermostat: this is the most obvious portion of your HVAC system. When the ambient temperature gets too hot or cold, the thermostat triggers your HVAC system
to start circulating air as needed.
02.Furnace the star of your HVAC system, and it can be huge—it'll require the most space The furnace is designed to heat air, which is then distributed to different portions of your home via ductwork or piping.
03.Evaporator coil:
04.Condensing unit
The evaporator coil is used to cool
filled with what is called refrigerant gas When
down the air when your thermostat is
the refrigerant is cooled, the condensing unit
set to a lower temperature
pumps this liquid to the evaporator coil to be transformed into gas again.
0 5 . Ve n t s : These are the outlets that help distribute heated and cooled air from the duct system
into the various rooms of your home
06.Refrigerant lines These lines carry refrigerant to the condensing unit in the form of gas.
RESTAURANT HVAC DESIGN CONSIDERATION: ▪ ADOPT A PROPERLY SIZED HVAC UNIT FOR YOUR LOCATION. A UNIT THAT’S THE RIGHT SIZE DRAMATICALLY LOWERS COSTS, ENHANCES THE LIFE EXPECTANCY OF THE MACHINE AND LESSENS EMISSIONS.
▪ CONSIDER TAKING ADVANTAGE OF PATIO HEATERS’ QUICK WARM-UPS. ▪ APPLY PROGRAMMABLE THERMOSTATS. PROGRAMMABLE THERMOSTATS DON’T FAIL TO REMEMBER TO LOWER HVAC OPERATIONS DURING HOURS WHEN THE RESTAURANT IS EMPTY.
▪
DON’T NEGLECT THE RESTROOMS. RESTROOM VENTILATION TYPICALLY RUNS ALL THE TIME, SO EVEN A MODERATE REDUCTION IN ENERGY REGULATION CAN HAVE A WORLD OF DIFFERENCE.
▪ IF YOU AREN’T USING IT, SHUT IT DOWN. WHEN THEY’RE NOT REQUIRED, THEY GENERATE HEAT THAT YOUR COMMERCIAL HVAC UNIT WILL HAVE TO NEUTRALIZE. IT’S A SMART IDEA TO INCORPORATE A STARTUP/SHUTDOWN PROGRAM TO ENSURE IT ISN’T WORKING OVERTIME
INDOOR AIR QUALITY ▪ The ventilation rate is the amount of cubic feet of air per minute that must be replaced per person, and it varies somewhat with the function of the room itself. ▪ The four overall principles that can improve indoor air quality are: 1. Bring in a sufficient amount of outdoor air. 2. Manage the flow of air within your interior spaces. 3. Use high-quality filtration systems. 4. Keep the HVAC equipment clean and in good working order.
TOILET FACILITIES ➢
Toilet facilities should be functional and attractive
➢
Toilets should be 100m from each workstation 75m in case of conveyor belt
➢
Building with more than five employees; separate toilets must be provided for men and women
➢
Area of toilet cubicles 1700 sq. cm or possibly 1000 sq. cm if space is restricted
➢ In toilet facility with more than 250 men; smell seal at drainage point, stop cock with tap connection and hose union is necessary ➢ Floor should be non slip, water resistant, easy to clean ➢ Walls should be washable up to 2m height ➢ Room temperature 21 degree Celsius ➢ Well ventilated lobbies in front of toilet facilities ➢ 1 wash basin per 5 WCs & means for drying hand ➢ Soap dispenser 1 is sufficient for 2 wash basin
RESTROOM
REQUIREMENTS FOR RESTAURANTS In most areas, a local health department is the key agency monitoring all regulations related to restaurant restrooms, and it should be consulted during the design phase. An inspection, including restrooms, normally is required before a restaurant can open.
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Minimum Restroom Facilities
one toilet or water closet for every 30 women and every 60 men. small food preparation facility that exclusively provides carryout service is only required to have employee restrooms in most jurisdictions.
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Restroom Accessibility and Equipment Restrooms for customers must be accessible to handicapped persons
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Where Restrooms can be Located Customer restrooms must have direct and easy access from the dining or receiving area. They cannot be in basements or back rooms, and customers must not pass through kitchens or food storage or preparation areas to reach restrooms.
▪
Exceptions to Restroom Rules a restaurant with less than 1,200 square feet of space that accommodates no more than 20 employees and customers at one time may have a single unisex restroom,
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Sanitation Facility Equipment
Restaurant restrooms must be properly equipped with sanitation facilities, especially trash disposal, and must have sinks with soap and hand-drying materials
CASE STUDY 1 CITY CHEFF TYPE : FINE DINING
Location
Centre Point , floor number 3, Land mall, near Centrepoint Chauraha, Marris road, Gulzar Nagar, Hem Chand compound, Aligarh, Uttar Pradesh 202001
Plan
AREA ANALYSIS – DINING AREA: TOTAL CAPACITY=82 NUMBER OF SEATING ARRANGEMENTS: NO. OF 2 SEATERS: 1 (90X90) NO. OF 4 SEATERS: 8 (120X76) NO. OF 6 SEATERS: 4 (184X76)
NO. OF 8 SEATERS: 3 (184X76) TOTAL AREA= 108.144 SQ. METRES PER PERSON AREA= 1.31
AISLE CONSIDERATIONS: MAIN AISLE=1300
INTERMEDIATE AISLE= 590 SIDE AISLE=930
Entrance Flooring
• •
Glass door of 1000mm width which provided a visual connection from the outdoors, attracting the customers to dine in.
• •
Wooden Flooring has been provided. Vinyl covering is provided which is fading out at some places. Aesthetically pleasing Sounds of footsteps can be heard while walking.
Furniture
Chair: Black coloured upholstery with wooden base in contrast with the light surroundings of beige.
Wooden table covered with cloth that complements to the surroundings. The glass provides a base that can reflect the design of the cloth as well as it can also be cleaned easily.
Alcoves of black upholstery placed along the wall which provided privacy and comfort. The ones under the AC seemed to face a little discomfort due to the direct air which also made the hot served meal cool down faster.
Walls
Absence of locker room for the staff.
Ceiling
Walls covered with beige coloured wallpapers creating a soothing and calm environment.
False Ceiling with blue coved lights and white embedded lights which created a quite impactful and peaceful environment successfully intended for fine dining. Absence of natural lighting and ventilation
Air Conditioning and Ventilation
Split Air conditioning system which maintained the temperature of the room making the customers feel relaxed and comfortable from the scorching heat,
The space was deprived of basic necessities like washrooms and wash basins.
Centralised Air conditioning system was not in function due to the small area size.
Being a fine dining restaurant, all the table etiquettes were followed and waiter service was in practice.
When inside the compartment, a visual connection was developed with the rest of the space due the glass partition.
The reception catered to the kitchen and was placed in the corner making it not easily accessible to the customers. The bill was paid from the table in bill books.
Due to improper arrangement of tables and chairs, the aisle width was less in some places which made the waiters uncomfortable to move and serve.
A separate lift connected the restaurant with the complex directly making it easily accessible to the elderly and differently abled.
The entrance leaded to a corridor which created a dull impact with a sense of uneasiness.
Colour Psychology Colors such as beige have also been proved to evoke a relaxed feel among customers, making them want to stay more as they feel welcomed.
Brown, on the other hand, is excellent in patches and minimal uses but used too much it can tip over the entire look and make the restaurant feel rustic and not in a good way. Blue is generally linked with relaxation.
Lighting
Artificially Well-lit room with blue coved and white embedded lights. The atmosphere created by the lights was quite comfortable and pleasing, making it apt for a fine dining restaurant. The ceiling and dim lighting attracted the eye , making the diners feel calm.
CASE STUDY 2
DUBAI KITCHEN TYPE : CASUAL RESTAURANT
LOCATION
•Centre point , Floor number 3, Landmark shopping mall, Near Centre Point Choraha, Marris road, Gulzar Nagar, Hem Chand Compound, Aligarh, UP, 202002
PLAN
ENTRANCE
VINYL FLOORING
It is durable and stands up well to heavy foot traffic. It is comfortable under foot and reduces noise.
Shelf with antique products is visible through the glass in the entrance door whose lighting and design attracts costumers to come in.
CEILING
SEATING
Blue, red, green, yellow table covers and chairs induce sleep, increase hunger, bring in a feeling of healthy diet, and makes one happy & energetic respectively.
Structured roof which was concealed with the help of decorative cloth and items.
PHOTO BOOTH ENCLOSED SEATING
•
A special space for photography was designated with task lights and beautiful décor with mirror on the wall and an elegant couch to attract customers.
An enclosed seating was provided in the corner which provided privacy. Different type of furniture was placed inside which enhanced the ambience of the space.
AIR CONDITIONING AND VENTILATION
Split Air conditioning system which maintained the temperature of the room making the customers feel relaxed and comfortable from the scorching heat.
Centralised Air conditioning system was not in function due to the small area size.
WALLS
FURNITURE
Wooden table and upholstery chairs gave a sophisticated and rustic look.
Beautiful designs, intriguing textures, and beautiful prints had an impactful affect on the décor of the room.
Pastel Colored table covers delivered the thought of a fast casual food restaurant which helped to increase turnover rate.
LIGHTING
Ambient lighting and pendent lighting enhanced the interior of the room and created a calm and comfortable atmosphere with dim lighting.
Natural Lighting had its own affect on the interiors making the space look spacious
CENTRE AREA
DCORATIVE SHELF
A shelf was placed with antiques to enhance the interior as well as the business of restaurant
OUTDOOR SEATING
Outdoor seating arrangement was also provided.
The space in centre was enclosed with no usage because of which the waiters had to go around and serve again and again. To enhance the space they added decorative light, balloons etc.
WASHROOM
Washroom were provided near the outside seating and they were used by costumers as well as staff
COLOUR PSYCHOLOGY
Brown – Brown is excellent in patches and minimal uses but used too much it can tip over the entire look and make the restaurant feel rustic and not in a good way.
Red – Increases blood pressure, heart rate, thus increases hunger Green – Brings in a feeling of healthy diet and abundance
Blue – Calms the body, thus inducing sleep Yellow – makes one very happy and energetic
AREA ANALYSIS
– DINING AREA TOTAL CAPACITY = 65 NUMBER OF SEATING ARRANGEMENTS : NUMBER OF TWO SEATERS = 2 (930x930) NUMBER OF THREE SEATER = 1 (930X930) NUMBER OF FOUR SEATERS = 11 (1210X76)
NUMBER OF SIX SEATERS = 1 (DIA= 1232) NUMBER OF EIGHT SEATERS = 1 (DIA= 1232) TOTAL AREA = 113.32 sqm PER PERSON AREA = 1.74 sqm
AISLE CONSIDERATIONS
MAIN AISLE = 1200 INTERMEDIATE AISLE = 800 SIDE AISLE = 1040
COMPARISON
2.5 2 1.5 1 0.5 0 Per Person Area
Main Aisle
Standard
Intermediate Aisle
City Cheff
Side Aisle
Dubai Kitchen