RESTAURANT ERGONOMIC STUDY/CAFE | PUTRAJAYA| STUDIO IIA| IUKL

SITE PUTRAJAYA:

04 // RESTAURANT ERGONOMICS STUDY & SITE SYNTHESIS

04 // ERGONOMICS & SITE SYNTHESIS

NAME

STUDENT ID

1

SITI NURFARAHIM

203022287

2

TAN YAN JIE

191020963

3

SYAZA SYAZANA

203022284

4

DEENIE H’YATT

193021517

5

MUTINTA LWIINDI

193921505

6

SARAH RAIHANAH

193021363

TEAM NAME LIST

PUTRAJAYA:

PUTRAJAYA:

04 // ERGONOMICS PORTABLE STYLE

FINE DINING

Food truck, stall and concession stand Unique modern business that focus on few types of menu Low cost low labour needed

Depend on the site some might not even need seating Marble 8 In Kuala Lumpur

Cilantro Fine Dining In Kuala Lumpur

Orinea Farquhar Mansion In Penang -

FOOD TRUCK

High end ,dress code and fine dining etiquette , formal ambiance exclusive decor, exotic menu or interesting dishes Waiter or sommeliers will help customer dine

FAMILY STYLE Serve big scale menu and shareable platter

CONCESSION STALL

Kids friendly and casual atmosphere Big table enough space to pass around dishes Bricks family restaurant Johor

Marmalade Kuala Lumpur

Benbino Kuala Lumpur

STALL OR STREET FOOD

RESTAURANT RESTAURANT TYPOLOGY

Easy to install and move around depend on the owner

PUTRAJAYA:

04 // ERGONOMICS FAST CASUAL

CAFE

Biggest trend now. Slightly more upscale than fast food. The food are much more healthier and affordable. Counter services, casual, contemporary environment and decor. Cafe, bistro and pub/bar is known for fast casual style restaurant

BUFFET STYLE

Does not offer table services, casual and unhurried atmosphere

Cafe also sometimes known as bistro, the differences is it usually offer full meals.

Botanica + CO in Kuala Lumpur Rebung Chef Ismail In Kuala Lumpur PUB/BAR Timeless appeal the atmosphere is laid back.

Many casual style restaurant also have a separated pub side.

Chez Papa French Bistro In Johor

Marinis On 57 Kuala Lumpur

The Vault Kuala Lumpur

FAST FOOD Counter services or drive through

The Garden BBQ Buffet In Kuala Lumpur

Quick services Chain and serve standardized meals processed food Casual ambiance Served in disposable item

Buffet style type of restaurant An extension of family style restaurant but with a lot selection of food Self serving, warm atmosphere and can return to the buffet anytime they want

RESTAURANT TYPOLOGY

Traditionally offered beverage menu like coffee

PUTRAJAYA:

04 // ERGONOMICS Fancier than the baker’s shop.

Focus on baked goods, so the interior design fill with display shelves.

The ambiance is usually showing warm and casual look sometimes the design depends on the bake goods

Grab and Go cafe It’s perfect for everyone who lived the high-power life and don’t have time to sit down. clean, simple, and designed to maximize efficiency Their visuals are very stark but do have a friendly touch in the form of inviting colors.

Student cafe

Co-working cafe

An innovatives trend, sometimes run by student and great way to practise their business skill.

Most common types of cafe. Work oriented ambiance, free wifi and a table or desk with power outlet.

simple , mobile and temporary.

Interior is centered around certain activities. The ambiance are warm, cozy and inviting.

The ambiance are quiet and understated. Great lighting is a must

Corporate cafe They usually comprise of chain outlets that are found all over the world. instantly recognizable very comfortable, colorful, and attractive and the layout is created to be as efficient and ergonomic as possible.

Sidewalk cafe Extension of an indoor cafe Nothing is quite permanent the ambiance is nice and the tables often have umbrellas to provide shade ideal ambiance must have a cozy and inviting feel, green design elements, and large windows would be a great choice.

Cyber cafe It can be a cafe, or convenience store that provides internet access to the public. All around the world would have this kind of cafe Place where people could gather play game and for working also education purpose. need ample space for the computer equipment and chairs that aren’t too hard on the body for long bouts of sitting.

CAFE TYPOLOGY

Cafe bakery

PUTRAJAYA:

04 // ERGONOMICS Fullhouse lifestyle cafe

Central concept that serves as driving force or a cafe.

The concept not just identifies the space but also menu the food, and the marketing.

Fullhouse

cafe

adorable

dollhouse-cum-garden theme, visitor can dress up and while eating will be served by waiter and waitress dress up like maids and butlers

driving an audience who’s looking for a notable experience rather than just a meal.

The notion is that sometimes the ambiance is as important as the food

Platform 9 & 1/2 Café

lifestyle

The shire cafe

Dc comic superhero cafe The platform 9&½ cafe is An old roofless building, it has since been transformed into a cafe.

Their main menu is the ice-cold butterbeers

visitor can come

and dress up like witches and wizards.

Dc

comic

superhero

cafe

decorated with memorabilia of batman and superman, from interior to menu and even the

The shire cafe This one’s for the

foods

Lord of the Rings fans and

is

decorated

comic heros

with

dc

designed to look like a hobbit’s home.

CAFE TYPOLOGY

Theme cafe

PUTRAJAYA:

04 // ERGONOMICS Circulation

Zone-Style Layout

Island-Style Layout

Center -

Completely Open space

Center -

Ovens, ranges, fryers, grills & cooking equipments

Nandos

“Island”

“Island”

-

Cooking equipment at the center, while other sections of the kitchen are placed on the perimeter walls

-

To preserve a circular flow, any section can be the “island”

Texas chicken

Burger King

-

-

Hungry lion

The kitchen is set up in blocks with the major equipment located along the walls The sections follow the proper order for increased flow

KFC

SPACES LAYOUT

“Island”

“Island”

McDonalds

PUTRAJAYA:

04 // ERGONOMICS Circulation

Assembly-Style Layout

-

-

Subway

Starbucks

Domino's pizza

Food truck

3 distinct areas for food production Moves raw foods through a series of parallel stations from prep, cooking, and plating to server pickup.

Less movement stations

-

Gallery layouts are suitable for tight spaces with a few staff members like food trucks Rotiboy

between Big Apple Donuts

SPACES LAYOUT

Gallery-Style Layout

PUTRAJAYA:

04 // ERGONOMICS Restaurant

Buffet (Canteen) layout

SPACES LAYOUTS

Cafe

-

Food choice: Patisserie and light food Capacity approx. 150 seats Kitchen: predominantly pre-prepared items, little storage Ilyas Maju in DeCentrum mall has this layout

-

Large catering Capacity can reach 800-1000 people Kitchen: cell system fronted by the backs of the large appliances After seven lounge in tamarind square has more than one waiter station

-

For fast midday meals in canteens, departments stores Capacity 500 people/h In a line or allowing arbitrary walking paths

PUTRAJAYA:

04 // ERGONOMICS

Showcase and display the bakery’s specialties such as bread, cookies, and pastries is the most important part

Corporate Cafe - Starbucks Layout

Cafe design are built on a corporate identity and also have a fully-established interior design palette – including the color schemes, materials, and even the lighting

Grab & Go Cafe Layout

The design is clean, simple, and designed to maximize efficiency. It’s suitable for people who don’t have time to sit down. Some of these outlets do have a few seats, but they’re not very inviting.

Student Cafe Layout

Cluster seating creates small group sections for students to hang out together in a more relaxed environment. Normally fill with flexible furniture that can easily be arranged that create multiple settings for different purposes

Stage Music Cafe Layout

Stage is set up for performances. It offers a relax setting where one can enjoy great live music.

Bistro Cafe Layout

The atmosphere inside the premises is relaxed and informal. Serving moderately priced simple meals in a modest setting with alcohol.

SPACES LAYOUT

Cafe Bakery Layout

PUTRAJAYA:

04 // ERGONOMICS

Height - 23”~37” (85~95cm) Length - 27”~47” (70~120cm) Wide - 27”~35” ( 70~90cm)

STORAGE SHELVING

EXHAUST HOOD

Height - 9”~25” (22~64cm) Length - 27”~47” (70~120cm) Wide - 7”~8” ( 18~20cm)

COMMERCIAL DEEP FRYER ove, Oven and ACommercial Stir Fryer

Height - 23”~36” (60~91cm) Wide - 24”~36” (60~91 cm) Length - 94”~ 288” (120~731 cm)

DISHWASHER DISHWASHER

Height - 12”~19”(30~48cm) (30~48cm) Wide - 17”~24” Height - 12”~19” Wide - 17”~24” (43~60 cm) Length 12”~ 19” (30~48cm) (43~60 cm) Length - 12”~ 19” (30~48cm)

COMMERCIAL SINK

Dry Storage,commercial sink and Prep Table are alined

Height - 32”~53” (85~135cm) Length - 21”~151” (55~385cm) Wide - 23”~43” ( 60~110cm)

REFRIGERATOR/ FREEZER

Height - 43”~51” (109~130 cm) Wide - 27”~27” (68~70 cm) Length - 32”~ 34” (81~88cm)

Height - 33”~37” (85~95cm) Length - 47”~106” (120~270cm) Wide - 23”~29” ( 60~75cm)

PREP BENCH (TABLE)

Height - 29”~33”(75~85cm) (75~85cm) Length - 31”~94” Height - 29”~33” Length - 31”~94” (80~240cm) - 23”~31” ( 60~80cm) (80~240cm) WideWide - 23”~31” ( 60~80cm)

Medium Size Refrigerator and Small Dishwasher

FURNITUREANTHROPOMETRIC ANTHROPOMETRIC FURNITURE

COMMERCIAL COMMERCIAL STOVE STOVE OVEN OVEN

KITCHEN

PUTRAJAYA:

04 // ERGONOMICS BAR TABLE AND STOOLS

Circle/Square: Height - 28”~30” (71~76cm) Length - 36”~48” (91~121cm) Wide - 32”~48” ( 81~121cm) Rectangle: Height - 28”~30” (71~76cm) Length - 60”~80” (152~203cm) Wide - 36”~42” ( 91~107cm

Bar Table: Height - 39”~42” (99~107cm) Length - 24”~42” (60~107cm) Wide 24”~42” ( 60~107cm) Stool: Height - 29”-32” (74-81 cm). Wide - 14”~18” (35~46 cm).

CHAIRS

WALL/CORNER BENCHES

Height - 16.5”~19” (42~48 cm). Wide - 16.5”~22” (42~56 cm).

Rectangle and square dining with chairs

HeIght - 16”~20” (40~50 cm). Wide - 16”~18” (40~46 cm)

Bar Seating

Corner benches

Wall Benches with table and chairs

FURNITURE ANTHROPOMETRIC

DINING TABLES

PUTRAJAYA:

04 // ERGONOMICS DISPLAY

Height - 36”~42” (91~106 cm) Wide - 23”~27” (60~70 cm) Length - 100”~ 177” (254~450cm) Total Area - 16 ~ 155 sqft

Height - 43”~51” (110~130 cm) Wide - 23”~28” (60~72 cm) Length - 47”~ 94” (120~240cm)

TRASH BIN

CONDIMENT STATION

Height - 28”~35” (70~90cm) Wide - 26”~30” (60~75 cm) Length - 47”~ 98” (120~250 cm)

Condiment station in Cafe

FRONT DESK

RECYCLE BIN

Height - 6”~8” (14~20cm) Wide - 7”~8” (17~18 cm) Length - 36”~ 52” (93~133 cm)

Front Table or Temperature Screening Area

Height - 28”~35” (72~90 cm) Wide - 24”~30” (60~75 cm) Length - 55”~ 94” (140~240cm)

Counter and Display

Height - 23”~36” (60~91cm) Wide - 13”~14” (33~35 cm) Length - 94”~ 70” (120~180cm)

Recycle Bin Positioned in the Dining

FURNITURE ANTHROPOMETRIC

FRONT AREA COUNTER TABLE

PUTRAJAYA:

04 // ERGONOMICS WALKWAY

Three people next to each other

DINING TABLE

Four people next to each other

80cm for the walkway in between two workplaces for one people (sitting)

120cm for the walkway in between two workplaces for two people

DINING SEATING (INDIVIDUAL)

DINING SEATING (GROUP)

BAR STOOL SURAU

120cm and above for the walkway in between two workplaces for two people

HUMAN ANTHROPOMETRICS

Two people next to each other

KITCHEN WALKWAY

PUTRAJAYA:

04 // ERGONOMICS

Winding stairs: Distance of walking line to the inner cheek is 35-40cm

Straight stairs: Distance of walking line to the handrail is 55cm

Stairs on which two people can pass

WASHROOM

OFFICE ROOM

Width between front and back tables: 70-75cm

Width for three people

Width of individual tables with racks to rear; 75-80cm

U-shaped desk 50-55cm

HUMAN ANTHROPOMETRICS

LOADING BAY

STAIRCASE

PUTRAJAYA:

04 // ERGONOMICS ❏

Normally positioned at the rear

STORAGE AREA (+/-10sqm) ❏

entrance of the restaurant/cafe, nearest towards the kitchen; ❏

To unload all goods into the premise

❏

❏

high (2.4-3m)

positioned

near

the

❏

Waiting area in restaurants can be placed inside

restaurants’ rear entrance or near

or outside of the premise; for customers to wait

to the kitchen

for tables to dine-in or for pick-up/take-away

To store the goods’ supply (foods, beverages, equipments)

Ideal dock door width - 9’ wide (2.7m) & height - 8’, 9’ and 10’

Ideally

WAITING AREA

❏

The storage rooms can be divided into wet and dry goods; to ensure a

prolonged

quality

of

the

respective products

KITCHEN

1-2% 1.2m

Small premises might require less space for its loading bay, hence, slope mat (Rubber buffer) can be installed as to easily unload the goods into the premise by using a trolley

❒ May opt to keep it separated with other spaces or incorporate it into a bar area ❒ Best to display menus/promotions in this area for customers to peruse as they wait

LOADING BAY, STORAGE AREA & WAITING AREA

LOADING BAY

PUTRAJAYA:

04 // ERGONOMICS

❏

❏

Functions as the front kitchen bar, where ordering, paying and preparing beverages will take place; customers would also sometimes wait around here Usually implemented in light beverages store; coffee, boba tea shops etc.

KITCHEN

ISLAND-STYLE LAYOUT ❏ ❏

space-efficient wet kitchen layout, where every equipment is placed in the centre of the room Providing a circular flow around the area; quick & easier access

KITCHEN AREA

KITCHEN COUNTER BAR

PUTRAJAYA:

❏

A

B

Tables are placed diagonally, usually sandwiched between the banquette seats; this seating style saves floor space

❏

A - 0.8m (min)

❏

B - 0.6m (min)

❏

The most common seating layout that most restaurants/cafes implement in their dining area

❏

A - 0.8m (min)

❏

B - 0.6m (min)

A

B

DINING AREA (+/-130SQM · 100-150 PAX)

04 // ERGONOMICS

PUTRAJAYA:

04 // ERGONOMICS ❏ ❏

Space-efficient seating style which is attached to the interior walls around the perimeter of the particular space Can usually occupy 5-6 pax of people per banquette seating, depending on the sizes provided (10 sq. ft per person)

DINING AREA / BANQUETTE SEATING

2.5’ to 3’

PUTRAJAYA:

04 // ERGONOMICS

Half bathroom dimensions (toilet and corner sink, pocket door) = 5ft x 3ft (1.5m x 0.9m)

❏

Placed in the middle; accessible for unisex

❏

To cater to needs of persons with disabilities who are accompanied by caregivers of the opposite sex

Males’ restrooms need a fewer number of cubicles due to the availability of urinals & the lesser time spent in the toilet by men as compared to women

DINING AREA / BANQUETTE SEATING

❏

PUBLIC (4-5 PAX)

RESTAURANT

PRIVATE/STAFF (1M/1F)

PUTRAJAYA:

04 // ERGONOMICS WALL-INTEGRATED CAFE SEATING

Double-decker & Wall-integrated To maximise the usage of a minimal space, by utilising the ceilight height & the wall, as opposed to depending solely on the floor area

Thai Palace Mookata, Penang

Outline, Bangalore Express, London

AMPHITHEATER STYLE CAFE SEATING

Starbucks. Las Vegas

Three Buns Burgers & Cocktails, Jakarta

SEATING AROUND COLUMN

Kisaku Coffee Shop, Jakarta

Amphitheater This seating style provides the feeling of unity due to it being seen as a communal point, while still providing privacy between customers as they sit on different levels

Seating around column Instead of seeing the columns installed in the building as a space barrier, it can be utilised as to create a dining table around it

UTILIZATION OF SPACES

DOUBLE-DECKER SEATING

PUTRAJAYA:

04 // ERGONOMICS The Impact of Pandemic on the source of food WEEKENDS

Radius - 3 meter

With people spending more time stuck at home and discouraged from going to restaurants, interest in home cooking has skyrocketed. This also lead to the use of online ordering even for people who’s not at home.

Radius - 2 meter

Radius - 1 meter

The Pandemic affects restaurant owners economically in many ways. Most of the solution tend to lean towards online ordering but the table arrangement also plays an important role in getting back the restaurant in business.

Pre - COVID 19

KITCHEN The arrangement was not stricted so the user can meander around freely. It doesn’t create traffic inside the store.

Current - COVID 19

L O N E L Y

KITCHEN The closed section of the store waste a lot of space. The movement was restricted and tables arrangement is pushed to one side

HUMAN ANTHROPOMETRICS

WEEKDAYS

The importance of tables arrangement

PUTRAJAYA:

04 // ERGONOMICS Total area of space The most important thing is designing a cafe LOCATION Need to be strategic

SAFETY

Concept that can attract user

CAFE LAYOUT

THERMAL COMFORT Creating comfortable environment for users.

Functional space and circulation AMBIANCE Creating a mood base on the cafe concept

Space used in the cafe

Spaces Lobby Pick-up Area Waiting Area Dining Kitchen Office Restroom Surau

Size range (Sqm) 7 6 5 100 25 20 20 10

Capacity percentage in the cafe during covid19

BREAKFAST LUNCH

DINNER

CONCLUSION

To avoid unwanted incident.

PURPOSE/CON CEPT

PUTRAJAYA:

04 // ERGONOMICS ALTERNATIVE B

ALTERNATIVE A

Restrooms Restrooms Kitchen

Kitchen

Dining area

Restrooms

Kitchen Dining area

Kitchen

Dining area Dining area

Dining area Pick-up Area

Waiting Area Entrance Entrance

Pick-up Area Waiting Area

Entrance

Waiting Area

Entrance

Waiting Area

CONCLUSION

Restrooms

04 // SITE SYNTHESIS

04 // CIRCULATION Main Route ■ The proposed main route meant for public usage which would connect with the existing main route

Service Route ■ The service route would be connected with the same main route ■ Taking a 12PM direction from the roundabout would lead the service garbage or loading trucks towards the rear entrance of the cafe ■ Vegetation is added as to provide a barrier from the public’s eyes

Pedestrian Walkway ■ Pedestrian walkway is placed alongside the edge of the lake; to stroll around, enjoying the view and for cyclists ■ Connected from the existing walkway from Waterfront Complex towards the Cyberjaya residential area

SITE SYNTHESIS

■ A roundabout is placed near to the cafe entrance; to indicate where the customers could stop their vehicles momentarily, for drop-off services / disabled people.

Seri Saujana Bridge The Cafe wraps itself along the proposed pedestrian walkway, the ground floor was curated in a way of trajecting the public towards the lake.

Putrajaya lake is known for its water sports events and this is an opportunity to bring the public closer to it,

Lakeside + Boardwalk

Courtyard view As the ground floor was public dominant with a proposed outdoor landscape near the entrance, The top floor is balance with the additional spaces for staff and smaller space for public. The courtyard is not blocking any views from the east which lead to more opportunities.

Lakeside + Pedestrian/Traffic

Trees + Empty Land

Courtyard

Trees + Empty Land

Waiting Area

STAFF ROOM

COURT

KITCHEN

YARD Peds + Main Route

Dining Area

1F

F G

lay-

by

04 // BUBBLE DIAGRAM (ON SITE)

04 // SECTIONS & LAYOUTS INDOOR DINING

R IN IN

D G R A

KITCHEN

R ES T R O O M

DINING AREA

WAITING

ROOM

COURT

YARD

3m ±

PROPOSED ROAD

Lay-by Main Route (Width 4m-5m) Garbage Truck coming from Service route

Courtyard This section show parts of proposed road and the shrubberies around it.

The proposition of the main road creates an intersection between the route of transportation and the human traffic.

SITE SYNTHESIS

LO A D O UT

EA

6λ

O

5λ

The Boardwalk (Pedestrian walkway) cuts through the Cafe splitting it into private and public space. Due to the site condition, a decking will be proposed. This is to utilize the lake and turn the cafe into a waterfront that can contribute to an area in Putrajaya. An outdoor dining area is a great idea as it stretches out the cafe out onto the lake with the benefits of wind coming from different direction.

O

0.8m

W A S T E H O U S E

TD

OUTDOOR DECKING

U

Door

0.6m

PUTRAJAYA LAKE O

An integration of a dining area together with the waiting area sandwiching the entrance to show the arrangement of a spinal linear typology. The diagrams shows 3 different level of seating starting from the waiting room to the main dining area and the bar stool area. This shows the importance of anthropometric studies as the height of seatings affects the mood, status and emotions of the space user.

04 // BUBBLE DIAGRAM

FL OO R

GF

ND

S T A F F

O

GR OU

U

TD

O O

R

D

IN

G

A

R

EA

WASTE HOUSE

KITCHEN

P U B L I C

LOAD OUT

DINING AREA

1s

STAFF ROOM

tF LO OR

1F REST ROOM

WAITING ROOM

KITCHEN

DINING AREA

COURTYARD

LAY-BY

REST ROOM

S T A F F

SURAU

P U B L I C

SITE SYNTHESIS

IN

Circulation

Transportation Road Pedestrian Road Service & Fire Safety Road OKU Drop-off Pedestrian Walkway

INDOOR DINING

OUTDOOR DINING

Proposed gates/gateway as a sign of welcoming To improve orientation towards building

SITE SYNTHESIS

Mapping of Road Network for Vehicle and Pedestrian Walkway to Site

Proposed a service road on the existing land beside the Putrajaya Recreational Airstrip

Spatial Layout - Centric Organization

Problem : Hideous Part of Building (Loading bay, Kitchen)

INDOORD INING

OUTDOOR DINING

Problem : Crowding in dining by users and staffs Design Solution : Ordering, payment and pickup done at the counter (by SOP). Does not disturb the dining space.

Ground floor

GROUND FLOOR

SITE SYNTHESIS

Design Solution : Proposed attractive facade

Space Circulation & Zoning

Design Problem : Crowd entrance to dining Design Solution : Proposed a waiting area before entering dining to avoid crowding and for SOP temperature screening

SITE SYNTHESIS

WASTE BIN

RESTROOM

Design Problem : Circulation clashing between staff and customer

STAIR CASE OUTDOOR INDOOR INDOORD DINING/ DINING INING DECK

LOADING BAY COUNTER

OUTDOOR

Design Solution : Proposed Private Staircase (Used by staffs)

INDOOR OUTDOOR DINING DINING DINING

KITCHEN/ STORAGE

WAITING AREA

STAIR CASE

ENTRANCE

Ground floor

Design Proposal : Different type of Tables and chairs to differentiate function for dine-in ( groups/couple/alone).

GROUND FLOOR

PRIVATE ZONE

PUBLIC ZONE SEMI-PUBLIC ZONE

SITE PUTRAJAYA:

04 // RESTAURANT ERGONOMICS STUDY & SITE SYNTHESIS