RESTAURANT DESIGN

All about designing a restaurant.

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LITERATURE
AND
CASE STUDY
OF
RESTAURANT

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CONTENTS
1.WHAT IS RESTAURANT
2.CLASSIFICATION OF RESTAURANT
3.VARIOUS SPACES
4.CIRCULATION DIAGRAM
5.ENTRANCE
6.PARKING
7.RESTROOM
8.PATIO DINING
9.KITCHEN
I.SERVICE SYSTEM
II.FLOW AND KITCHEN DESIGN
III.PREPARATION AREAS
IV.PRODUCTION AREAS
V.PANTRY
VI.BAKERY
VII.WAREWASHING AREA
VIII.STORAGE AREAS
IX.KITCHEN LAYOUTS

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CONTENTS
10.DINING AREA
I.TABLES AND SEATING
II.CHAIRS
III.TABLES
IV.SIZES AND TABLE ARRANGEMENTS
V.SEAT GROUPINGS AROUND RECTANGULAR
AND CIRCULAR TABLES
VI.ANTHROPOMETRY11.DESIGNINGING THE ENVIRONMENT
I.LIGHTING
a)MEASURIBNG LIGHT
b)PARKING LIGHTING
c)TYPES OF LIGHTING
II.USE OF COLOR
a)PSYCHOLOGY OF COLOR

STRONG APPETITE STIMULANTS

MILD APPETITE STIMULANTS

APPETITE SUPPRESSANTS
III.NOISE CONTROL

UNDERSTANDING NOISE

CONTROLLING NOISE

NOISE CONTROL MEASURES

KITCHEN NOISE CONTROL

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CONTENTS
IV.VENTILATION AND AIR QUALITY
V.AIR POLLUTION CONTROL
VI.THEME DESIGN
VII.INTERIOR DESIGN
VIII.FINISHING MATERIALS
IX.PSYCHOLOGY OF SCENT
12.
FIRE SAFETY
13.CASE STUDY
I.TANG PALACE, HANGZHOUl
II.+GREEN RESTAURANT, TOKYO
14.CONCLUSION
15.INFERENCE
16.SOURCES

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WHAT IS RESTAURANT ?
•
Arestaurantisabusinessestablishmentwhichpreparesandserves
foodanddrinktocustomersinreturnformoney,eitherpaidbeforethe
meal,afterthemeal,orwitharunningtab.Mealsaregenerallyserved
andeatenonpremises,butmanyrestaurantsalsooffertake-outand
fooddeliveryservices.Restaurantsvarygreatlyinappearanceand
offerings,includingawidevarietyofthemainchef'scuisinesand
servicemodels.
•
Itistoosimpletosaythatpeoplegotoarestaurantbecausetheyare
hungryortoabarbecausetheyarethirsty.Bars,cafesandrestaurants
areaboutsomethingmorethaneatinganddrinking.
•
Itisobviouslymorefinanciallyprudenttoeatathomeorpicnicinthe
parkbutthosevenuesdonotquiteofferthesocialdimensionthatisa
crucialcomponentintheritualsofsocialinteraction.
•
Peoplegotomeetpeopletheyknowwell,tosharetheexperienceofa
stimulatingenvironment,andtheygotomeetpeopletheydon’tknow,
usingbarsandrestaurantsasaneutralterritorybettersuitedtothe
conductofbusinessandfirstsocialencounters.
AVRA ESTIATORIORESTAURANT, NY
MASALA HOUSE RESTAURANT,
NEW DELHI
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CLASSIFICATION
CRITERIA FOR CLASSIFICATION
SERVICE
TYPE
MARKET
ORIENTA
TION
OWNER
SHIP
OPERATION
STYLE
FOOD
SPECIALIZATION
MENU
RANGE
ESTABLISHMENT
TYPE
AVERAGE
SPEND
Table service, bar
service, cafeteria
service
Popular, medium or high
quality restaurants, mid-
scale or up-scale
markets
Low, medium or high
average spending
power
Hotel restaurant, pub
restaurant, store
restaurant, wine bar,
night club, fast-food unit
Haute cuisine, full
menu, limited menu
Pizza, burger, chicken,
fish, steak, ethnic foods
Bistro, café, coffee
shop, brasserie
Chain, individual
or franchised
restaurants
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FINE DINING CASUAL DINING CONTEMPORARY
CASUAL
FAMILY STYLE

Moderately-priced menus

Table service

Low-key atmosphere

Unique decor

$$

Formal dress code andfine dining
etiquette

High-end decor and a formal
atmosphere

Staff members are more attentive

Menus may feature exotic or
interesting dishes and ingredients

$$$-$$$$

Usually table service

Modern casual yet trendy
atmosphere

Emphasis on visuals with
Instagram-worthy decor
and food presentation

$$-$$$

Food served on large platters for
parties to share

Table service

Guests typically pass around the
dishes and serve themselves

Boast a casual atmosphere

$$-$$$$
CLASSIFICATION
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CLASSIFICATION
FAST CASUAL FAST FOOD CAFE BUFFET

Focus is primarily on quick service

Counter service or drive-thru

Usually a chain and serves
standardized meals made of
processed food

Casual ambiance

Food served indisposable items, like
plastic containers, paper food trays,
and to-go bowls

$

Quality of food and prices are
usually higher than fast food but
lower than casual dining

Counter service

Casual, contemporary
environment and decor

$-$$

Usually serve coffee, tea,
pastries, and small items
for breakfast and lunch

Casual, relaxed atmosphere

Many people might work
or socialize for periods of
time at a cafe

$-$$

Food on buffet bars from which
guests serve themselves

Modest to extensive selection
(might include salad, soup,
appetizers, hot entrees, dessert,
fruit)

Could feature one cuisine or
multiple

Usually a casual, yet elegant decor

$$

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VARIOUSSPACES
PARKING AREA
ENTRANCE
PATIO DININGDINING AREA
BAR
RESTROOMS
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VARIOUS SPACES
KITCHEN STAFF OFFICE STORAGE

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CIRCULATION DIAGRAMOF VARIOUSSPACES
ENTRY
OFFICE
RESTROOMS KITCHEN
RESTROOM
FOR STAFF
PATIO DINING PANTRY
LOUNGE
STORAGE
BAR
RECEPTION
DINING AREA
PARKING
STAFF
CUSTOMER
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ENTRANCE
•
Intermsofenvironmentalpsychology,the
entrywayshouldbedesignedtoshowguests
exactlywhattheyareinforwhentheyarrive.Not
everyonewhoentersthespacehasalready
committedtoeatingthere,sotheentrywayis
wheretheywilldecidewhethertheyare
comfortableenoughtostay.
•
Ifweplantoincludealivelybaroranopenkitchen,wehaveto
makesureitisvisiblefromthewaitingareaorhost/hostess
stand.Offeringaviewofsomeofthediningtablestoo,andseat
thosetablesfirstsotherestaurantlooksbusy.Althoughsome
restaurantshaveeliminatedreceptionareasandwaitingrooms
asawaytosavespaceandmoney,othersusethemforavariety
ofpurposes.
•
Thechoiceofdoorandhardwaremattersalot.Inadditiontothe
visualimpact,functionalityrepresentsakeyconsideration.
Emotionalbarrierscanformifacustomercannotdetermine
whichwaythedooropensduetoanoverlyartisticdesignorifa
dooristooheavy,requiringtwohandstoopenit.

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•
Designoftheentranceneedstoexpressthecharacteristicoftherestaurantandwhat’smoretoattractmoredinersintothe
space,whichareboththeresultsofthevisualexperience.Therefore,tousethecompositionofpoint,line,surfaceorionic
symbolsinthedesignofentrancecouldattractthediners’attentionandthustheywoulddesiretogointothespaceimmediately.
•
Entryofarestaurantasabufferzonewillbringdinersintoacompletelynewenvironment,fromwhichtheycouldgraduallyget
anestimationofthediningenvironment;accordingly,walkroutesandlayoutshouldbeconsideredintheentrancedesign.
Inthiscase,thedesigners
chosethetravertinestoneto
createalevel-stylegroove
thatislitwithlights,givinga
clearorientationvisual
effect.Itextendsfromthe
entrancethroughthefront
desktothecounterandthus
formsacontinuousvisual
effect.Inaddition,the
extensivelyusedmetal
elementsalsoformvisual
continuitywhichenhances
therestaurant’soverallimage
indiners’mind
Inthiscase,arampedentry
tunnelattractsdinersfrom
outsideintotheinside.The
guidanceoftheramptothe
routeswitharomaticfruit
hasenhancedasenseof
perceptionforthewhole
space.Theinteriorspacehas
beenbisectedintoformal
andcasualdiningspacesin
whichthedinerscould
determinetheirroutes
accordingtotheopenfacade
oftheentrancespace
DESIGNING ENTRANCE
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•Entrancedesigndirectlyrepresentsthestyleofarestaurant.Itservesasthemainfocalpointandbymeansofthecombination
ofmodellingandcolouraswellastexturesuggeststhetoneoftheinteriorspace.
•
Whendesigningastreet-cornerentrance,thecorner’sformshouldbeconsideredsothattheconspicuousfacadecanbeseen
inalldirectionsanddinerscanbeprovidedwithagoodvisualexperience.
•
Theopenentranceofarestaurantalongthestreetalsoplaystheroleofstreetscapewhichwouldattractpassersbyinsucha
friendlyanddirectway.Aleisureareaisalwaysbuiltbetweenthediningareaandtheentranceandfilledwithrelaxing
atmosphere.
•
Signdesignoftherestaurantentranceemphasisesasimpleplanecompositiontoexpresstherestaurant’sstyleandbusiness
philosophy.Form,colour,textureandlightingarethemainfactorsinentrance’ssigndesign,whilethesignshouldbeunified
withtheimageoffacade.
Inthiscase,
thedesigners
usedrough
irontocover
thefacadeof
thistwo-
storey
restaurant,and
placedplants
andrattan
seatsatthe
entranceto
attractthe
attentionof
pedestrians.
Inthiscase,thedesignerwrapped
thebuildingwithacontemporary,
wood-panelfacade,complimented
byacurvingwallofframelessglass
thatenticespedestrianstolookin
andfeelasiftheyarealready
inside.
Inthiscase,the
designersselectedthe
cherrypatternasthe
entrancesignthat
represents the
traditionalcultureof
Japanandechoeswith
theinterioratmosphere
whichpaystributeto
thetempleculturein
Japan.Materialsand
coloursareclosetothe
industrialtextureofthe
entrancefacade.

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PARKING
•
Easeandavailabilityofparkingisacriticalissuethat
canmakeorbreakarestaurant.Theparkingareamay
beboththefirst,andlast,impressiontheguesthasof
aplace.
•
Inmostcases,acityordinanceclearlyspelloutthe
spaceneedsforparking.Forfreestandingbuildings,a
widelyacceptedstandardistheneedforoneparking
spaceforevery100squarefeetofspacecoveredby
roof.Thisincludespatiodiningcoveredbypermanent
awnings,forinstance,butexcludesareaswhere
umbrellasareused.Thespace“underroof”includes
allspace:hallways,closets,kitchens,bathrooms,and
soon.Soifwehaveatotalof3000squarefeetunder
roof,weneed30parkingspaces.
•
Mostordinancesspecifyasingleparkingspacemust
measure71/2to10feetwideand16to18feetin
length.Theshorterdimensionsareforcompactcars,
andaparkinglotmaygenerallyallocateupto35
percentofitsspaceforcompacts.
Individual parking space sizes will vary depending on the angle
at which cars are parked.

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AUTOMOBILE DIMENSIONS

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PARKING SPACES

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PARKING SPACES

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PARKING PLAN: 90 DEGREE PARKING . PARKING PLAN: 45 DEGREE PARKING
AREA= 312 SQ.MTS.
NO.OF STALLS = 10
PERCARAREA = 31.2
SQ.MTS.
AREA= 408.2 SQ.MTS.
NO.OF STALLS = 16
PERCARAREA = 25.5
SQ.MTS.

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PARKING PLAN: 60 DEGREE PARKING .
AREA= 293 SQ.MTS.
NO.OF STALLS = 10
PERCARAREA = 29.3 SQ.MTS.

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PARKING AT 90 DEGREE
PARKING AT 45 DEGREE
PARKING AT 60 DEGREE
PARKING AT 60 DEGREE

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RESTROOM
FIXTURE MALE GUESTS FEMALE GUESTS
Toilet 1 for every 100 2 for every 100
Urinal 1 for every 25 —
Wash basin1 for every toilet
or 1 for every 5 urinals
1 for every toilet
Source: Fred Lawson, Restaurants, Clubs and Bars, 2nd ed., (Oxford, UK: Architectural Press, 1995).•
Thesizeofrestroomwilldependontheseatingcapacityoftherestaurant.
Amongexperts,therearetwoverydifferentschoolsofthoughtaboutrestroom
placement.Onegroupthinkstheyshouldbelocatedneartheentrance,sothat
guestscanfreshenupbeforedining;theotherthinkstheyshouldbenestled
discreetlyatthebackofthediningarea.
•
Restroomlocationsaremostlikelyafunctionofwhereplumbinglinesare,and
theseareusuallynearthebarand/orkitchen.
•
Therequirementsspelloutthenumberofwaterclosets,urinalsformen’s
rooms,andlavatories(washbasins)forhandwashing.
•
Forthesmallbusiness,withupto50seats,a35-to40-square-footareaisthe
absoluteminimumforatoiletandwashbasin.
RATIO OF RESTROOM FACILITIES PER GUEST

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RESTROOM
Source: Bettermidmissourijobs.comSource: Juliavaconsin.com
•
Thebathroomlayoutaboveprovidesamplefacilitiesfor
closeto200guestsinarestaurant,
•
Theonlythingwewouldimproveonisincludinga
secondsink(perhapsremovingoneurinal)inthemen’s
room.Thisprovidesthreetoiletsandtwosinksforeach
genderandpreventslinesfromformingnearthe
restroom.
•
Theabovelayoutprovidesevenmoreroomforvisiting
guests.
•
Thebenchestowardthebottomofthedesignandthe
vanityareainthewomen’sroom(leftside)includinga
separatemirrorandcounterspacewhereladiescanfreshen
uppreventscongestionatthesinksandmakesmoving
aroundmucheasier.

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PLUMBING FIXTURESAND ACCESSORIESHEIGHTS

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RESTROOM AREA: PLANS ANDELEVATIONS

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PATIODINING
•
Inmanyareas,outdoordiningispermittedonlyifa
restauranthavetheparkingtoaccommodateit,butthe
rulessometimesdependonwhether(andhow)the
outdoordiningareaiscovered:withatentorumbrellaor
arolledorpermanentawning.
•
Theruleforcreatinganoutdoordiningareaistoblendit
comfortablyintothespacethatsurroundstherestaurant.
•
Wehavetodecidewhethertheexistingdoorsofthe
buildingwillworkforoutdoorservice:Isthereaseparate
entrancefortheoutdoorwaitstaff,ormusttheyusethe
frontdoorstodeliverfoodtooutdoortables?When
thingsgetcrowded,isitstillworkable?Dotheindoor
guestsgetblastedbythewindandrainbecausethedoors
areconstantlyswinging?
•
Outdoordiningalsohasuniquespaceconsiderationssuch
as;anadditionaloutdoorservicearea,thepurchaseof
outdoorfurniture,andthemeanstosecureitfromtheft
orduringinclementweather

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•
Awell-set-uppatiocanincreasegrossprofitsbyanincredible65%.
•
Theideallocationforapatioisclosetothekitchenanddiningroom,soserversdon’t
havetowalkveryfarinbetween.
•
TheexampleisfromAcapulco’sMexicanRestaurantinDenver,COhasapatiointhe
backoftherestaurant,withroundseating.Thepatiohasseventablesandiscloseto
thediningroomandthebathrooms..
PATIODINING
ACAPULCO’S MEXICAN RESTAURANT,
DENVER
Thisrestaurantplanexamplerepresents
therestaurantoutdoorareaequipment
andfurniturelayout,aswellasfurniture
andinteriordesignelementslayoutinside
thisrestaurant.
Therepresentedcafeincludesaninside
halldelimitedonthezones-mainhall,
loungezoneandbar,andlargeoutdoor
area,whichrequiresspecialattention-it
isapatiowithtablesandlushgreening.
Theopenareaiscomfortableforseating
inwarmperiodsoftheyearandoffersso
popularplacesfortherestduringthe
warmsummer,springandautumn
evenings.

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SOMEEXAMPLES
Amash-upofvintagemirrors,barbed-wire
chandeliers,industrial-stylechairswitha
slategrayfinish,patina-chicmidcentury-
modernlawnchairs,andfurnishingsborn
outoffallenbranchesmakesdiningat
Jacobyfeeltimeless.
Thishigh-endMexican-cuisinedestinationin
Scottsdale’sFashionSquare(anotheroneisin
WestHollywood,California)keepsthings
cozyonthepatioatnightwithmarble-laid
outdoorfirepitsandglowingwallsconces.
Orbssuspendedoverheadcontributean
elegantstreakwhilegreeneryiselevated—
hungaboveseatinginwoodenbuilt-insand
backlitjustright.
TOCA MADERA (SCOTTSDALE, ARIZONA)
JACOBY’S RESTAURANT & MERCANTILE
(AUSTIN, TEXAS)
TOWNHOUSE DETROIT (DETROIT,
MICHIGAN)
InspiredbyMotorCity’sindustriousroots,
theoutdoordiningatTownhouse’s
downtownDetroitlocation,surroundinga
glass-enclosedatrium,featuresaplant
wall,cherryredsidechairs,andbirdcage-
likelightfixtures.Maturetreesandflower
boxesaddfurtherwarmth.

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SOMEEXAMPLES
LA MERCERIE (NEW YORK CITY)
Thecafé’soutdoordiningfeatureslife-size
“flowerboxes”tosafelydividediners.
French-inspiredpastriesandcocktailsare
inperfectpitchwithindigoblueexterior
walls,anddecorativecolumns,pairedwith
wovenbistrochairs.
WOLFGANG PUCK AT HOTEL BEL-
AIR (BEVERLY HILLS, CALIFORNIA)
Blessedwithyear-roundsunshine,
thiseateryrarelyshuttersitsoutdoor
seating,snuginalushgardensetting
andriffingon.Seatingunderthe
pergolabypassescasualforrefined
boothsinamilk-chocolatehueand
cane-backarmchairs,undertheglow
oflattice-tubedpendantlighting.
WHITE LIMOZEEN (NASHVILLE,
TENNESSEE)
Thistranslatesinto’60s-inspiredfloralsand
magentahues,alongwithfringedumbrellas
andpin-stripedsofas.Petalpinkwallswith
goldtrimintherooftopbar’sinsideportion
arepairedwithmagentavelvetottomans,
pink-and-whitetartan-printarmchairs,and
Asianrugs.

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•
Thekitchenistheheartofanyfoodservicebusiness.Likeahumanheart,itsjobistopump
andcirculatelife-givingbloodthroughouttherestoftheoperation.Therefore,kitchen
placementwillaffectthequalityofthefood,thenumberofguestswhocandineatany
particulartimeofday,therolesandworkloadoftheserversaswellaskitchenemployees,
utilitycosts,andeventheatmosphereofthediningarea.
•
Apoorlydesignedkitchencanmakefoodpreparationandservicemoredifficultthanit
shouldbe,anditcanevenunderminestaffmorale.
•
Eachofthenexttopicsmustbeaddressedtomakethekitchena“healthyheart.”
•
Sufficientspacetoperformtherequiredtasks.
1.Spacerequirementsaregenerallyinfluencedby:

Thenumberofpersonswhoworkinaspecificarea.

Theamountandtypesofequipmentrequiredintheworkarea.

Theamountofstoragerequiredforimmediatelyaccessiblesupplies.

Thetypesofproductsbeingproducedinthearea.

Theamountofclearancerequiredformovingequipment,openingappliancedoors,andsoon.
2.Adequateaislespace.

Ifanaisleisnotwideenough,employeeswillstruggletoworkcomfortablyinthespace,Ifthe
aisleistoowide,employeesaddstepsandfatiguetotheirworkdays.Inadditiontofoot
traffic,therewillberollingcartsandequipmentaroundconstantly.Overall,however,kitchen
aislesshouldbeatleast36incheswide,andwideriftheycarrytwo-waytrafficormobilecart
traffic.
KITCHEN

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3.Intelligentdesigntominimizeinjuryrisks.Mostpeoplehavetodosome
reaching,twisting,lifting,andbendingtoperformtheirjobs,butifthese
motionsarerepetitiveorexcessive,theybecomeunnecessarily
strenuousandcanpromptinjuries,frombackproblemstocarpaltunnel
syndrome.Forinstance,mostculinarytasksrequiretheuseofsome
typeofsurfacespace.Itmustbethecorrectheightforthetask,and
locatedwithineasyreachoftheemployeeswhowilluseit.
4.Comfortabletemperaturesandhumiditycontrol.Manyrestaurant
ownersareconcernedaboutmakingtheirguestscomfortable—but
whatabouttheemployeeswhospendentireworkdaysthere?Theideal
balanceoffreshair,humidity,andairmovementistobemaintained.
5.Adequatelightingfortherequiredtasks.Forkitchens,adequatelighting
includesattentiontoglareandshadowsaswellaslightlevels.Fatigue
setsinanderrorsmultiplywhenlightingisinsufficient;andgood
lightingalsoisnecessarytomonitorthesanitationoffood,surfaces,
andutensils.Ideallightingconditionsarediscussedinthecomingslides.
6.Noisecontrolandabatement.Kitchenscanbenoisyplaces,fromchefs
barkingorderstothewhirringofappliancesandtheclatterofdish
rooms.Itisnolongersufficientjusttokeepthedinfromthekitchen
fromspillingintothediningarea.Propernoisecontrolmeasuresare
discussedinthecomingslides.
KITCHEN

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KITCHEN SPACEFLOW
Thekitchenislocatedawayfrom
theentrancetoallowforalarge
openseatingareaandthereisgood
visualconnectionbetweenthe
kitchendoor,theorderingstation,
thetake-outcounterandallthe
diningroomseating.
Forwaiters,therearetwo
entriestothekitchenfor
maindishesandacounter
fordessertsandcoffee.
Therearemultiplepoint-
of-servicestationswithin
theseatingareas.
Apointof
servicestation
islocatedat
eachendofthe
patronspace
forshortservice
distances.
Thepatronandstaffflowsare
closertogether.Tohelpmitigate
thispotentialproblem,acounter
tothekitchenisshieldedwith
lowpartitionstoallowforastaff-
onlyareaforeasyretrievaland
returnofplates.

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SERVICE SYSTEM
•
Amajorissuethatmustbeaddressedbeforedecidingonakitchendesignisthe
wayinwhichfoodwillbedeliveredtoguests.Thisisknownastheservicesystem.
•
Eachservicesystemhassubsystems;together,theyencompasseveryaspectof
theprogressionoffoodfromkitchen,totable,andbacktothedishwashingarea.
Thisprogressioniscalledflow.
•
Therearetwotypesofflowtoconsiderwhenplanningyourkitchendesign:
productflowandtrafficflow.
•
Productflowisthemovementofallfooditems,fromtheirarrivalatthereceiving
area,throughthekitchen,totheguests.
•
Trafficflowisthemovementofemployeesthroughthebuildingastheygoabout
theirduties.
•
Theideal,inbothtypesofflowsystems,istominimizebacktrackingand
crossovers—again,tomakesurethe“streets”don’tgetclogged.
•
Therearethreebasicflowpatternsineveryfoodserviceoperation:
•
Therawmaterialstocreateeachdishhaveaback-to-front-to-backflowpattern.
Theyarriveatthebackoftherestaurant,inthekitchen,wheretheyareprepared.
Thentheytraveltothefrontoftherestaurant,tobeservedinthediningarea.
Finally,theyreturntothebackagain,aswaste.
•
Thethirdtypeoftrafficpatternistheflowoftheservicestaffaswaiterspickup
food,deliverittotheguests,andclearthetables.Onabusynight,thewhole
systemreallydoesresembleabusyfreeway.

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•Acriticaldecisiontobemadeearlyinthedesignprocess:Shouldthewaitstaffcomeinto
thekitchentopickupfood,orshoulditbehandedtothemthroughapasswindow
betweenkitchenanddiningarea?Althoughthepasswindowisconsideredinformal,it
canbeusedinafancierrestaurant,perhapsmaskedfrompublicviewbyawallor
partition.
•Eachoftheseitems—distanceandkitchenaccess—helpsdetermineyourflowpatterns.
Inaperfectworld,flowpatternswouldallbestraightlinesthatdonotintersect.However,
thisidealisrarelyachieved.Onesimpleruleofthumbisthatthefasteryouwantyour
servicetobe,themoreimportantitisthatyourflowpatternsdonotcross.
•Foodflowline:thepathofrawmaterialsfromthetimetheyenterthebuildingtothetime
theybecomeleftovers.
•Thereceivingareaiswherethefoodisunloadedfromdeliverytrucksandbroughtinto
thebuilding.Mostrestaurantslocatetheirreceivingareasclosetothebackdoor.
•Storage—drystorage,refrigeratedstorage,orfreezerstorage—wherelargequantitiesof
foodareheldatthepropertemperaturesuntilneeded.Foodthatemergesfromstorage
goestooneofseveralpreparation,orprep,areasforvegetables,meats,orsaladitems.
Slicinganddicingtakeplacehere,topreparethefoodforitsnextstop:theproduction
area.
•Thesizeandfunctionoftheprepareavarieswidely,dependingmostlyonthestyleof
serviceandtypeofkitchen.Whenmostpeoplethinkofarestaurantkitchen,whatthey
imagineistheproductionline.Herethefoodisgivenitsfinalformpriortoserving:
Boiling,sauteing,frying,baking,broiling,andsteamingarethemajoractivitiesofthis
area.Thefoodisplatedandgarnishedbeforeitheadsoutthedooronaservingtray.
Andthat’stheendofthetypicalfoodflowline.
SERVICE SYSTEM
STORAGE AREA
WORKING STAFF IN KITCHEN

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FLOW ANDKITCHEN DESIGN
•Themostbasic,andmostdesirable,flow
planisthestraightline,alsocalledthe
assembly-lineflow.Materialsmovesteadily
fromoneprocesstoanotherinastraight
line.Thistypeofdesignminimizes
backtracking;itsavespreparationtimeand
confusionaboutwhat’sgoingoutofthe
kitchenandwhat’scomingbackin.The
straight-linearrangementworkswellfor
smallinstallationsbecauseitcanbeplaced
againstawallandadaptedtothecooks’
duties.
Straight-line arrangement
In a straight-line or assembly-line kitchen, food and materials are passed
from one work center to another in a straight line.
Source: Robert A. Modlin, ed., Commercial Kitchens, 7th ed. (Arlington, VA: American Gas Association,
1989).
•Wherethereisnotenoughspacetoarrange
foodpreparationinastraightline,apopular
andefficientchoiceistheparallelflow.
•Therearefourvariationsoftheparallel
design:
1.Backtoback
2.Facetoface
3.L-shape
4.U-shape

38. GO TO CONTENTS
1.Backtoback.Equipmentisarrangedinalong,central
counterorislandintwostraightlinesthatrunparallelto
eachother.Sometimesafourorfive-footroomdivideror
lowwallisplacedbetweenthetwolines.It’sprimarilya
safetyprecaution,whichkeepsnoiseandcluttertoa
minimumandpreventsliquidsspilledononesidefrom
spreadingontotheother.However,placementofawall
herealsomakescleaningandsanitationmoredifficult.
•
Theback-to-backarrangementcentralizesplumbingand
utilities;wemaynothavetoinstallasmanydrains,sinks,or
outlets,asbothsidesofthecountercansharethesame
ones.Aback-to-backarrangementinwhichthepass
windowisparallelto(andbehindoneof)theproduction
areasissometimesknownasaCalifornia-stylekitchen.
•
Whenthepasswindowislocatedperpendiculartothe
productionline,itmaybereferredtoasaEuropean-style
kitchendesign.TheadvantageoftheEuropeandesignis
thateachcookonthelinecanseetheprogressionof
multipledishesthatmakeuponetable’sorder.
FLOW ANDKITCHEN DESIGN
In a parallel flow configuration, equipment and work centers
are arranged to save space and allow efficient movement of
product and workers.
Source: Robert A. Modlin, ed., Commercial Kitchens, 7th ed. (Arlington, VA:
American Gas Association, 1989).

39. GO TO CONTENTS
1.Facetoface.Inthiskitchenconfiguration,acentralaisle
separatestwostraightlinesofequipmentoneithersideof
theroom.Sometimestheaisleiswideenoughtoadda
straightlineofworktablesbetweenthetworowsof
equipment.Thissetupworkswellforhighvolumefeeding
facilitieslikeschoolsandhospitals,butitdoesnottake
advantageofsinglesourceutilities.Althoughitisagood
layoutforsupervisionofworkers,itforcespeopletowork
withtheirbackstooneanother,ineffect,separatingthe
cookingofthefoodfromtherestofthedistributionprocess.
Therefore,it’sprobablynotthebestdesignforarestaurant.
2.L-shape.Wherespaceisnotsufficientforastraight-lineor
parallelarrangement,theL-shapekitchendesigniswell
suitedtoaccessseveralgroupsofequipment,andis
adaptablefortableservicerestaurants.Itgivesyouthe
abilitytoplacemoreequipmentinasmallerspace.You’ll
oftenfindanL-shapedesignindishwashingareas,withthe
dishmachineplacedatthecentercorneroftheL.
3.U-shape.Thisarrangementisseldomused,butitisidealfor
asmallspacewithoneortwoemployees,suchasasalad
preparationorpantryarea.
TheL-shapekitchenlayoutworkswellinlong,rectangular
spacesandallowsmoreequipmenttobeplacedinasmaller
area
Source: Robert A. Modlin, ed., Commercial Kitchens, 7th ed. (Arlington, VA:
American Gas Association, 1989)

40. GO TO CONTENTS
PREPARATION AREAS
•Preparation.Inthepreparationarea,foodsaresortedfurtherintoindividualor
batchservings.Thelointrimmedinthefabricationareaiscutintosteaks,
lettuceandtomatoesaredicedforsaladassembly,shrimpisbatteredor
peeled.Ingredientsarealsomixed:meatloaves,saladdressings,casseroles.
Saladandvegetableprepareasarefoundinalmosteveryfoodservicesetting.
Theyarebusyplaces,andtheirfocusmustbeonefficiency.Whendesigning
thelayout,remembertheneedforworktables,compartmentsinks,
refrigerators,andmechanicalequipment.Ordersomeworktableswithfood
andcondimentwellsthatarecooledfrombeneathwithice,allowingeasy
accessibility,
•Production.Thisareaisdividedintohot-foodpreparation,usuallyknownas
thehotline,andcold-foodpreparation,calledthepantry.Productionisthe
heartofthekitchen,andalltheotherareasaremeanttosupportit.
•Holding.Asitsnamesuggests,theholdingareaistheoneinwhicheitherhot
orcoldfoodsarehelduntiltheyareneeded.Theholdingareatakeson
differentdegreesofimportanceindifferenttypesoffoodserviceoperations.
Basically,thelargerthequantityofmealsproduced,themorecriticaltheneed
forholdingspace.
•Assembly.Thefinalactivityofthepreparationareaisassemblyofeachitem
inanorder.Atafastfoodplace,theworktableiswhereburgersaredressed
andwrappedandfriesarebagged

41. GO TO CONTENTS
PRODUCTION AREAS
•Herearesomeofthe“stations,”orsections,ofthetypical
hotline.
•
BroilerStation.Asingleordouble-deckbroilerisfound
here.
•
GriddleStation.Thewidthofthegriddledeterminesits
capacity.Itcanbeeitherafloor-standingmodelora
tabletopgriddlethatsitsatopacounter.
•
SauteStation.Herewefindthreetypesofranges:the
flat-topsectionalrange,withindividualheatcontrolsfor
eachsection;thering-toprange,withringsofvarious
sizesthatcanberemovedtobringflamesintodirect
contactwiththesautépan;andtheopen-toprange,also
sectional,withtwoburnerspersection.Ovenscanbe
placedtabletopinthisareaortheycanbeinstalledbelow
therange.Abovetherangeisoftenamini-broilerknown
asasalamander,usedforquickdutieslikemeltingbutter
orasaholdingarea.
•
HoldingStation.Onceagain,wehaveanareadesignated
forholdingfinishedfoodbeforeitisassembledonplates
orputontotrays.Anyoftheindividualstationscanhave
theirownholdingareas,ortherecanbeonecentralarea.
Eitherway,theyoftenincludeadryorwetsteamtableor
hot-waterbathsforkeepingsauceswarm.
Thehotline,orbatteryofcookingappliances,inatypicalfoodservice
kitchen.Theyarearrangedtogetherunderanexhausthoodsystem
Source: Carl R. Scriven and James W. Stevens, Manual of Equipment and Design for the
Foodservice Industry (Albany, NY: Thomas Learning, 1989).

42. GO TO CONTENTS
PANTRY
•
Thepantryiswherecoldfoodsarepreparedforserving.
Preparationresponsibilitiesheremayincludesalads,sandwiches,
coldappetizersandentrées,anddesserts.Sometimesitisreferred
toasthecoldkitchen.Theillustrationontherightshowsthe
componentsofthiscompleteworkstation.Atwo-compartment
sinkisamustforthisarea,sincesaladgreensmustbewashedand
drainedhere.Worktableswithcuttingboardsshouldbeadjacent
tothesink,anditishelpfulifthesinkitselfhascorrugateddrain
boards.Refrigerationisalsonecessary,sincecoldstorageis
requiredformanyingredients,aswellasaholdingareaforcold
preparedfoods.Inrestaurants,thiscouldbeapass-throughsetup,
withslidingglassdoorsonbothsidessothatpantryemployees
canslidefinisheditemsintotherefrigeratorandserverscan
removethemasneededfromtheotherside.
•
Whenthepantryisalsothesiteofdessertpreparation,additional
refrigerationandcounterspaceareneeded.Youmustfindroom
forafreezerandanicecreamchestwithitsspecialwaterwellto
storescoops.Thelattermustmeetlocalhealthordinance
requirements.Soft-servemachinesmayalsobeneeded.Again,
mobilecartsequippedwithshelfslidescanbehelpful,bothto
storeandtotransportproducts.
A PANTRY AREA LAYOUT

43. GO TO CONTENTS
BAKERY AREA
•Beforedesigningabakeryarea,weshouldask
ourself:Whatbakedgoodswillwepreparehere,and
whatbakedgoodswillwepurchasefromoutside
sources?
•
Willwebakefromscratchorusepremixeditems
and/orfrozendoughs?
•
Often,tobakeornottobakeonsiteisstrictlya
businessdecision,sincebakingonsiterequires
additionalroom,equipment,andskilledpersonnel.
Therearedozensofhybridarrangementsin
foodservice:Arestaurantmaydecidetopurchaseall
breadsbutmakedessertsinhouse,orviceversa.
Pizzaoperationsmustdobakingon-site,butother
thanthat,therearelotsofvariations.Withinthe
kitchen,abakerygenerallytakesononeoftwobasic
forms.Itiseitheracompactarealocatednexttothe
hotline,likethesamplelayoutshowninIllustration
onthetop-right,oritisadistinctareaofitsown,like
thelargerbakeshopshowninIllustrationbottom-
right.Whenitisacompactarea,thesetupmaybeas
simpleasabaker’stablewithstoragebinsbeneath,
whichsharesovensandmixerswithotherareas.
Thebakeryareaisan
integralpartofmany
kitchens.Hereisa
layoutforasmall,
cornersite.
Source: Robert A. Modlin, ed.,
Commercial Kitchens, 7th ed.
(Arlington, VA: American Gas
Association, 1989).
A layout for a
large, high-
volume
bakery
Source: Robert A.
Modlin, ed.,
Commercial
Kitchens, 7th ed.
(Arlington, VA:
American Gas
Association, 1989)

44. GO TO CONTENTS
WAREWASHING AREA
•Warewashingisthetermforcollectingsoileddishes,glasses,flatware,pots,andpansand
scraping,rinsing,sanitizing,anddryingthem.Itisbyfarthemostnecessary,andleast
exciting,partofthefoodservicebusiness.Whetherdishesaredonebyhandorby
machine,oracombinationofboth,it’samessyjobwithhightemperatures,highhumidity,
andslipperyfloorsthatrequireconstantcaution.Fortherestaurantowner,thisisalsoone
ofthemostcostlyareastooperate.Labor(andhighturnover),utilities,andequipmentare
allexpensive,andbreakagecanaccountfor10to15percentofdishroomexpenses.
•
Asmooth,shortflowpatternfromdiningroomtodishroomwillkeepbreakagetoa
minimumandlowerlaborcosts.You’llneedtofindtheshortestroutethatminimizesthe
naturalnoiseandclatterofworkingwithdishes,andalsokeepsthemoutoftheguests’
sightasmuchaspossible.Ininstitutionalsettings,thedishroomshouldbeplacedinthe
flowpatternofoutgoingguests,soasnottointerferewiththeincomingones.Aconveyor
beltorplacementofwallsorpartitionscanminimizecontactwithdishroomsightsand
sounds.
•
Indeterminingthesizeofyourdishroom,considerthesizeofthediningroom.Remember
thateachpersonservedwillgeneratesixtoeightdirtydishitems.Calculatehowmanyfull
dishracksyourdishmachinecanprocessinonehour.Finally,realizethatthebestdish
roomsare,onaverage,workingat70percentefficiency.
•
Nonslipfloorsandadequatedrainagearenecessities.Usuallycityordinancesalsospecify
lightingrequirements(70to100foot-candlesofbrightness)andgoverntheventilation
system.Dishmachinesgeneratesomuchheatandhumiditythatproperventilationis
necessaryforemployeecomfort;asabonus,italsohelpscleandishesdryfaster.
Acousticaltileforwallsandceilingsisimportantinthisarea,tokeepdishroomnoisefrom
spillingintothediningarea. DISH ROOM CONFIGURATIONS
Source:RobertA.Modlin,ed.,Commercial
Kitchens,7thed.(Arlington,VA:AmericanGas
Association,1989)

45. GO TO CONTENTS
RESTAURANT KITCHENLAYOUTS

46. GO TO CONTENTS
RESTAURANT KITCHENLAYOUTS

47. GO TO CONTENTS
KITCHENMEASUREMENTS

48. GO TO CONTENTS
DINING AREA
•
Whendesigningthediningarea,awell-plannedschemecarefullyshapesthe
customer’sperceptionwiththesecomponents:
1.Tableshapes,sizes,andpositions
2.Numberofseatsateachtable
3.Multiplefloors,steps,orelevatedareasofseating
4.Paintings,posters,ormurals
5.Typeandintensityoflighting
6.Planters,partitions,orscreens
7.Attentiontosightlines,toblockanyundesirableview(restroom,kitchen,serviceareas)
8.Mufflingofdistractingnoises(clatteringdishes,outsidetraffic,orconstruction)
9.Placementofserviceareas(coffeestations,dirtydishbins,etc.)
•
Eventhoughotherfacetsofdesigncanbeoutoftheordinary,whenitcomestoflowpatterns,thesimplerthebetter.Customer
andemployeesafetyshouldbeparamount.Rememberthatmostofustendtowalktotherightofother,oncomingpersons.
Thinkoftheroomasaneighborhoodandtheflowasthemajorstreetsinthatneighborhood.Avoidtrafficcongestion,and
everybodylikeslivingthere.Considerthemaximumnumberofseatsallowedinthespaceaswellastheaveragetimeyouwant
customerstospendatatable.Generally,thefastertheturnover,thegreatertheneedforclearflowpatternsthatdonotcross.
Conversely,ifdiningistobeleisurely,flowshouldbedesignedmostlytomakethewaitstaffseemasunobtrusiveaspossible.In
termsofenvironmentalpsychology,mostpeoplewouldrathersitwithsometypeofarchitecturalfixtureonatleastonesideof
them—awallorwindoworcolumn—whichhelpsthemdefinetheirspace.Anotherdesignruleisthattablesofdifferentshapes
andsizesshouldbemixedtocreatevisualharmony.Alineupthat’stooorderlyevokesmoreofamilitarymesshallimage.

49. GO TO CONTENTS
TABLES ANDSEATING
•Successfullayoutofadiningareaincludesbalancingmultiplecomponents:
safetyofguestsandemployees,efficiencyofservice,aesthetics,and
financialimplications.Atfirstglance,itwouldappearthatcostpersquare
foot,andthepotentialrevenuegeneratedbyeachseat,wouldbethe
dominantconsideration.Ingeneral,lowercheckaveragesrequireagreater
densityofseating,andhighercheckaveragescantranslatetofewerseats,
greaterguestcomfort,andslowerturnover.However,thedrivingfactoris
notnecessarilyfillinganemptyspacewithasmanytablesaspossible;
rather,thegoalistoachieveabalancebetweencustomercomfortand
bottom-lineprofit,inastylethatbestsuitstherestaurant’sconceptand
image.
•Populartypesofseatingincludechairs,stools,booths,andbanquettes.
Boothsofferacertainfeelingofprivacyorintimacy,buttablesandchairsare
moreadaptablesincetheycanbemovedaroundasneeded.Abanquetteis
anupholsteredcouchfixedtothewall,withatableplacedinfrontofit.
Banquettesareahybridofboothandtable—moreadaptablethanabooth,
buttheystillmusthugthewall.Banquetteshappentobeveryfashionableat
themoment.Notonlycantheybeupholsteredinanynumberofstylish
fabrics,buttheymaximizeseatingbyfillingupcornersandallowingmore
gueststobeseatedthanwouldfitatindividualchairs.Barstools,eitherat
barsortallercocktail-styletables,arethemostcasualseatingoption.

50. GO TO CONTENTS
CHAIRS
•Chairsarepartoftheoveralldesignoftheroom,sothestyleyouselectshouldbe
inlinewiththeimageandambienceoftheroom.Youmayheartheterm“scale”
usedinseatselection.Thescaleofanobjectisyourvisualperceptionofitssize.
Forinstance,lookatthetwochairsinIllustration.Whenyoucomparethecaptain
chairtotheWindsorchair,they’reactuallyaboutthesamesize,buttheWindsor
chairappearslighterandmoredelicate.Thisillustratesthedifferenceinscale
betweenthetwo.
•Onceyou’veselectedastyle,honeinonthetechnicalaspectsofchair
construction.Lessexpensivechairsmaybegluedorevenstapledtogether—not
theoptimumfordurability.Upkeepandmaintenanceareimportant,including
whetherthemanufacturerwillkeepsparepartsavailableovertheyears.Frames
canbemadeofmetal,wood,orplastic.Theycanbestained,dyed,painted,or
lacquered;stainedanddyedframesaretheeasiesttomaintain,anddyingallows
foranendlesschoiceofcolors.Seatsmayormaynotbeupholstered.Thechairs
canhavearms,butonlyifyourtablesareroomyenoughtoaccommodatethem.
Askaboutprotectivelaminatefinishesforwoodenchairs,whichwouldotherwise
chipanddenteasily.
•Checkfordesignflawsthatwouldbetroublesomeinapublicsetting:Does
clothingcatchorsnagonedges?Areanyoftheedgessharpenoughfor
someonetoscrapeorcutthemselvesaccidentally(guestsorthewaitstaff)?Are
thelegswobbly?Howwillthechairholdupwhensomeonequiteoverweightsits
init?Ifyouhavemanyfemaleguests,canahandbagorjacketbeslungoverthe
chairbackwithoutslidingtothefloor?
Lancaster
Seating Alloy
Series Black
Metal Indoor /
Outdoor
Industrial Cafe
Arm Chair

51. GO TO CONTENTS
Herearesomespecificsthatmayhelpinchairselection:
•
A15-degreeangleforthechairbackisrecommended.
•
Thedepthoftheseat,fromedgetochairback,shouldbe16inches.
•
Theheightofthechair,fromthefloortothetopofthechairback,shouldbeno
morethan34inches.
•
Anythinghigherimpedestheservers.
•
Thestandarddistancefromtheseattothefloorshouldbe18inches.
•
Thedistancebetweentheseatandthetabletopshouldbe12inches.
•
Allow24to26inchesofspaceforeachchairatatable;28inchesiftheyare
armchairs.
•
Forbarorcountertopseating,allow24to26inchesperstool.
CHAIR SELECTION
Considerhowthechairsorstoolsworkwhenemptytoo.Dotheyfitunderthetables
orthebararmrest?Cantheybepushedineasilywhennotinuse,tomakethe
aislesroomier?Aretheystackable?Aretheyeasytocleanandeasytomovewhen
thefloorneedscleaning?
Boothseatingisanothercommonchoice.Youusedtoseeboothsonlyinbar
loungesandcasualrestaurants,buttheyalsolookverysmartinupscaleeateries,
wheretheyaffordasenseofprivacyandromance.Boothscansavespace,taking
upaslittleaseightsquarefeetperperson.However,boothsaremorelabor-
intensivethantables,sinceit’shardertocleanbeneathandaroundthem,andthey
can’tbemovedtoaccommodatevarioussizesofdiningparties.
Lancaster
Seating Black
Cross Back
Chair with 2
1/2" Padded
Seat. This chair
weighs less
than 14 lb.,
making setup
and cleanup
quick and easy.
Clear Frame
Ladder Back Cafe
Chair with Black
Padded Seat. This
chair's 2 1/2" vinyl
padded seat
ensures comfort
for patrons.
Capped with
plastic glides to
protect the floors
from scratches
and scuff marks.

52. GO TO CONTENTS
MetalSlatBackChairwith
MahoganyWoodGrain
FinishandBlackVinylSeat.
Thischairhasasturdy
metalconstruction,givingit
ahighweightcapacityof
500lbs.Theframe’s
mahoganyfinishisresistant
tostains,scratches,and
smudges,keepingthechair
lookingnew.
BoomerangBlackChairwith
BlackVinylSeatandAntique
WalnutBack.TheBoomerang
backiscontouredspecifically
fortheguests’comfortwhile
maintainingamodern,sleek
style.Theframeisalso
powder-coatedtoresist
stains,scratches,and
smudgestoensurelongevity.
IndustrialDiningSideChairwith
WhiteWashFinish.Thischair's
rectangularbackiscontouredto
keepyourguestscomfortableas
theyenjoythedishes.Adurable
metalframeprovidesunmatched
durability.Alongwithitssolid
woodlegsandsupportsunder
eachseat,thischairprovidesa
stablefoundationthatcanhold
upto300lb.
AllegroBlackResinSide
Chair.Itsmattefinishresin
constructionresistswear
andwillneverrust,making
thischairidealforany
outdoorspace,itisalso
lightweight,socanbeeasily
movedaroundtheoutdoor
settingforthebestview.
Thischairfeaturesan
ergonomicbackrestand
evenincludesslatstoadd
flexibility.
CHAIRS SELECTION

53. GO TO CONTENTS
TABLE SELECTION
•Decidingonyouroveralldiningatmospherewillhelpgreatlyintableselection.Spaceusuallydictateshowmanytablesyouwill
need,and,inmostcases,youcangetmoresquaretablesthanroundonesinthesamesquarefootage.Researchshowssquare
tablesalsoseemtoproducefasterturnover,whileroundonespromptgueststolingerabitlonger.Attentiontoaestheticsmay
requirethatyoublendbothsquareandroundtablesinyourdiningarea,arrangingthematdifferentanglestoavoidthatmess
halllook.Themoreupscalearestaurantis,themoreelbowroomyouallocateforeachcustomer.Afine-diningestablishment
shouldallow15to18squarefeetperguest;amoderatelypricedrestaurant,12feetperguest;forbanquets,aminimumof10
squarefeetperperson.Whenpurchasingtables,checkforsturdyconstruction.Youwantlonguseandsolidservicefromthem.
Self-levelinglegsorbasesallowyoutoadjustforwobblesandalsopermitthetabletoglideeasilyalongthefloorifitneedstobe
moved.
•
Thinkaboutwhetheryouwillcoverthetableswithlinens,butcherpaper,ornothingatall.butyoumustmakeanearlydecision
aboutthetypeoffinishyouwantonyourtables,especiallyifyouwon’tbeusingtablecloths.There’saworldofchoices,from
marble,wood,andceramictothedurableplasticlaminatessuchasFormicaandCorian,whicharestain-resistantandeasyto
maintain.Nowadaystheycomeinmanypatterns,includingfauxmarble,whichwouldworkeveninanupscalerestaurantsetting.
36"x36"Square
DistressedCopperDining
HeightOutdoorTable.
Thistableismadeof
durablemetalthat'sstrong
enoughtoresistweather
andcorrosion.Thistableis
easytoassembleandcan
bequicklysetupinits
properspaceandletthe
guestsenjoy.

54. GO TO CONTENTS
•
Nomatterwhatyoudecide,atableshouldhavea
waterprooftop,anditsbaseshouldbeplacedtogive
yourcustomersacomfortableamountoflegroom
beneath.Iflightingwillbelowandyourtableswillbe
draped,asimplepedestal-stylebaseisappropriate.
However,ifthediningspaceisairyandopenandthe
tableswillnothavecloths,thestyleofthetablebase
canbepartofyourdesign.Tablesshouldbechosenin
tandemwithchairs,sincetheywillbeusedtogether.
Forexample,tablesthatare26inchestallworkbest
withchairsthatmeasure16inchesfromseattofloor;
30-inchtalltablesworkbestwithchairsthatmeasure
18inchesfromseattofloor.
•
Tablebasesdon’tjustcomeinchrome,brass,orblack
enamelanymore.Today’strendsrangefromfireengine
redanddeepevergreentoplatedfinishesofcopper,
pewter,orbronze.Thoselittlefeetatthebottomofthe
basethatholdthetablesteadyalsocomeindifferent
styles.You’llprobablychoosebetweentheso-called
four-prongedspiderbaseandthecylindricalmushroom
base.
TABLE SELECTION
30"x72"SolidWoodLiveEdge
DiningHeightTablewithAntique
SlateGrayFinish.At72"inlength,it
cancomfortablyseat6-8guests.Its
undersideincludesV-shapedmetal
bracesthatpreventthewoodfrom
warping,whichhelpstomaintainthe
smooth,sturdysurface.Thankstoits
solidbeechwoodconstruction,this
tableissturdyenoughtohandlethe
wearandtearofeverydayuseinthe
restaurant.Italsofeaturestwolive
edgesthatcreatearusticlookand
capturethenaturalbeautyofthe
treeitwasharvestedfrom.
24"SquareAntiqueWalnutSolid
WoodLiveEdgeDiningHeight
Table.Itfeaturesamatchingsolid
woodpostwithametalbaseplateand
spiderattachment.Whilethewide,
squarebaseplatehelpstopreventthe
tablefromwobbling,the200lb.
weightcapacityguaranteesitwill
standuptoheavymeals,dinnerware,
anddecor.Thetabletopissturdy
enoughtohandlethewearandtearof
everydayuseinyourrestaurant.

55. GO TO CONTENTS
Thetable,fromfloortotabletop,shouldbe30
inchesinheight.Herearesomebasictablesizes
anduses:
•
Foroneortwoguests:a24-by-30-inchsquare
table,alsoknownasatwo-topordeuce.
•
Forthreeorfourguests:a36-by-36-inch
squaretable;a30-by-48-inchrectangulartable,
commonlycalledafour-top;ora42-inch-
diameterroundtable.(Thereare36-inch-
diameterroundtables,butthey’reatightfitfor
fourpersons.)
•
Forfiveorsixguests:atwo-topandfour-top
canbejoinedtocreateseatingforuptosix;or
usea48-inch-diameteror54-inch-diameter
roundtable.
•
Forsevenoreightguests:twofour-toptables
canbejoined;orusea72-inchdiameterround
table.
•
Forcocktaillounges:a20-by-20-inchsquare
table;ora20-inch-diameterroundtable.
36"RoundDiningHeightPowder-Coated
SteelMeshTablewithModernLegsand
4SideChairs.Designedspecificallyfor
outdooruse,thistablemakesan
excellentadditiontorestaurantandbar
patiosandotheroutdoorentertainment
areassuchasbanquetsandluaus.The
tabletopfeaturesanumbrellahole,so
youcanattachanumbrella(sold
separately)toenhanceyourvenue'sstyle
andkeepyourguestscomfortableon
sunnydays.
30"x48"AntiqueWalnutSolidWood
LiveEdgeDiningHeightTable.its
slightlyroughedgeandnatural,
distinctivewoodgrainpatterncreatesa
rusticappearance.Thetabletopis
sturdyenoughtohandlethewearand
tearofeverydayuseinyourrestaurant.
Itsundersideincludesv-shapedmetal
bracesthatpreventthewoodfrom
warping,ensuringlong-lastingservice.
TABLE SELECTION

56. GO TO CONTENTS
Thepremiumsolidwoodplank
tabletopisanall-timefavorite
ofrestaurantowners.Made
fromsolidmapletheplank
tabletopshowcasesthe
beautyofwoodadding
warmthandprestigetoany
interior.Availableinalarge
numberofwoodstains,shapes
andsizesthiswoodtabletopis
amustforanyhigh-enddining
establishment.
Theseresintabletopsarea
greatchoiceforpatiosaswell
asindoorssettings.Withalight
marblefinishtheresintable
topsareasdurableandweather
resistantasgraniteormarble
tablesatamuchlowerprice
andlessthanhalftheweight!
Theyarealsoextremelyeasyto
maintainmakingthemidealfor
commercialuse.
Thereclaimedwoodlookis
gainingstrengthinrecentyears
astheindustrialbecomesmore
popularthanever.Thislaminate
tabletopswithareclaimedwood
lookarehighlydurableaswellas
veryattractiveandareavailable
inseveralreclaimedwood
finishesmakingthemeasytofit
inwithalmostanyinterior.
Perfectforpatiouse,this
aluminumandplasticteak
tableisoneofthemost
popularpatiotablesandno
wonder.Withweather
resistantaluminumframeand
plasticteakslatsinnatural
finishthistablewillfitinwith
mostpatiostylesanddecors
especiallywhenpairedwith
matchingpatiochairs.

57. GO TO CONTENTS
SEATING FOR 2 PERSONS
SEATING FOR 4 PERSONS
TABLESIZES

58. GO TO CONTENTS
TABLESIZES

59. GO TO CONTENTS
SEATGROUPINGS AROUNDRECTANGULAR, SQUAUREAND CIRCULAR TABLES

60. GO TO CONTENTS
SEATGROUPINGS AROUNDRECTANGULAR, SQUAUREAND CIRCULAR TABLES

61. GO TO CONTENTS
TOTAL AREA = 16.0 SQ. METRES
TOTAL SEATS = 26
PER PERSON AREA = 0.62 SQ. METRES
TOTAL AREA = 6.7 SQ.
METRES
TOTAL SEATS = 10
PER PERSON AREA = 0.67
SQ. METRES
TOTAL AREA = 56.9 SQ. METRES
TOTAL SEATS = 48 OR 51
PER PERSON AREA FOR 48 SEATS = 1.2 SQ. METRES
PER PERSON AREA FOR 51 SEATS = 1.1 SQ. METRES

62. GO TO CONTENTS
TOTAL AREA = 36.0 SQ. METRES
TOTAL SEATS = 48
PER PERSON AREA = 0.75 SQ. METRES
TOTAL AREA = 21.7 SQ. METRES
TOTAL SEATS = 44
PER PERSON AREA = 0.5 SQ. METRES

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PER PERSON AREA = 19.5 SQ.FT. OR 1.81 SQ.
METRES
PER PERSON AREA = 30.25 SQ.FT. OR 2.81 SQ. METRES
PER PERSON AREA = 18.0 SQ.FT. OR 1.67 SQ. METRES

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PER PERSON AREA = 28.0 SQ.FT. OR 2.60
SQ. METRES
PER PERSON AREA = 25.7 SQ.FT. OR 2.39
SQ. METRES

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PER PERSON AREA = 14.25 SQ.FT. PER PERSON AREA = 11.9 SQ.FT.

67. GO TO CONTENTS
PER PERSON AREA = 10.6 SQ.FT. PER PERSON AREA = 16.7 SQ.FT.

68. GO TO CONTENTS

69. GO TO CONTENTS

70. GO TO CONTENTS
DESIGNING THEENVIRONMENT
•Fortheguest,arestaurant’senvironmentreferstothethingsthatmakehimor
herfeelwelcome,comfortable,andsecure.Fortheemployee,environment
meansasafe,comfortable,andproductiveworksetting.Andtoday’s
foodservicebusinessownerhasyetanothercriticalconsideration:the
environmentoftheplanet.Moreattentionthaneverisbeingpaidtoenergy
conservation,wastereduction,andpollutioncontrolinourindustry.Insome
cases,restaurantsthatdon’theedtheseimportanttrendsfacelegalpenalties,
orevenclosure.
•Luckily,withsomeforethoughtandexpertadvice,everycomponentofthe
diningenvironmentcanbedesignedwithconservationinmindaswellassafety
andatmosphere.
•Inthecomingslideswe’lldiscussaboutthebelowlistedconsiderations,their
idealrangesandimportanceindesigningtheidealenvironmentforarestaurant.
1.Lighting
2.Color
3.Noiselevels
4.Temperatureandhumidity
5.Ventilationandindoorairquality
6.Airpollutioncontrol
7.Themeandinteriordesign
8.Finishingmaterials

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LIGHTING
•
Lightingisthesinglemostimportantenvironmentalconsiderationinfoodservice,but
lightingrulesareprobablythemostdifficulttodefine.Whenlighting“works,”mostof
usdon’tthinkmuchaboutit;whenitdoesn’t,wedefinitelynotice.Correctlighting
enhancesthemoodofadiningarea,theappealofthefood,andtheefficiencyofa
kitchen.Andyet,ineachofthesesituations,“correct”meansanentirelydifferent
thing.
•
It’sacomplexsensorychallengetoilluminateadiningarea.Lightingisanintegralpart
ofcreatingambience,withartsyfixturesandnewtechnologythatallowsmaller
fixturestodo“bigger”lightingjobs.
•
Thelightingenvironmentshouldmatchthetypeoffacility.Aquick-servicerestaurant,
forinstance,isbrightlylittohelpmovegueststhroughtheorderingandpickup
processandtodiscouragelingering(sometimesgiventheunflatteringterm“camping”
byrestaurantfolk).Bigwindowstakeadvantageofdaylighttolowerutilitybillsand
givecustomerstheimpressionofaquick,casualmeal,almostlikeeatingonapatio.
Thistypeofrestauranttypicallyspendsfrom12to15percentofitsannualbudgeton
lighting.
•
Anestablishmentthatfeaturesfineartworkonthewallswillwanttoplayupits
collectionbyspotlightingit.Inmostdiningsituations,expertstrytothinkofeachtable
asasinglespaceanddesignthelightingaccordingly.Thisresultsinmoresourcesof
light,butatlowerlevels.Lightalsocanbeusedtocastshadows,addingtexturetoan
otherwisedullorunderutilizedspace.

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LIGHTING
•TheDanielBouludBrasserieinLasVegas’WynnResortshowshowlighting
designcanbebothbeautifulanduseful.Theceilingservesnotonlya
decorativefunction,butasthesourceofdownlightsdirectedatindividual
tables.Wallsconcesalsoadddecorativetouches.
•
Evenwithinadiningroom,lightlevelswillvary.Anentryway,waitingroom,
cocktaillounge,anddiningroomeachrequireseparatetreatment.Thismay
requirelightingtransitionzones,thetechnicaltermforshiftingpeople
comfortablybetweentwodifferenttypesoflighting,givingtheireyesighta
momenttoadjusttothechange.Alightingtransitionzoneisnecessaryina
lobbyarea,forexample,whenguestscomefrombrightsunlightintoadarker
indoorspace.
•
Anothercommonlightingdesigntermissparkle,whichreferstothepleasant
glitteringeffect,notunlikealitcandle,ofalightingfixture.Sparkleisamustin
creatingaleisurelyorelegantdiningatmosphere.
•
Lightsourcesandlevelsofintensityshouldcauseboththeguestandthefood
tolookgood.Althougheverydesignexperthasatheoryabouthowto
accomplishthis,allagreethatthe“look”ofincandescentlightisthebestway
toachievethisideal.First,however,youmustcontrolanyincomingnatural
light,whichcanaffectutilitybillsaswellasdinercomfort.Locatewindowsto
avoidtheharshestdaylightoreventakeadvantageofdaylightifitbenefitsa
particularconcept.Othertypesofexternallightingalsomightbeintrusive,
fromparkinglotsorexteriorstreetlights.Manyproblemscanberemediedwith
windowblinds,shades,curtains,orawnings.Theseshouldbecarefullychosen
toblendwiththemoodofthefacilityandforeaseofcleaning.
ThelightingforDanielBouludBrasserieisan
excellentexampleoftheuseofbothdirectand
indirectlighting.

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LIGHTING
•Thereareseveraldifferentwaystouselight.Themostcommonareindirectanddirect.
•Indirectlightingwashesaspacewithlightinsteadofaimingthelightataspecificspot.Indirectlightingminimizesshadowsand
isconsideredflatteringinmostcases.Wallsconcesareoneexampleofindirectlighting.Oftenthelightfixtureitselfis
concealed.
•Directlightingaimsacertainlightatacertainplace,toaccentanareasuchasatabletop.Whenthatareaisdirectlybeneaththe
lightfixture,itisreferredtoasdownlighting.Achandelierisanexampleofdirectlighting.
MEASURING LIGHT
•Lumenisameasurementoflightoutput;itisshortforluminousflux.Onelumenisthe
amountoflightgeneratedwhen1foot-candleoflightshinesfromasingle,uniform
source.Illumination(alsosometimescalledilluminance)istheeffectachievedaslight
strikesasurface.Wemeasureilluminationinfoot-candles;1foot-candleisthelightlevel
of1lumenon1squarefootofspace.Inthemetricsystem,foot-candlesaremeasuredin
termsoflux,or1lumenpersquaremeter.Aluxisabout1 ?10thofafootcandle.
•Thecolorrenderingindex(CRI)isyetanothermeasurementoflight.TheCRIisa
numericalscaleof0to100,whichindicatestheeffectofalightsourceonthecolor
appearanceofobjects.It’snotasconfusingasitsounds.Theindexmeasuresthe
“naturalness”ofartificiallightcomparedtoactualsunlight.AhigherCRI(from75to100)
meansabettercolorrendering.Simplyput,thingslookmoretruetotheirnaturalcolor
whenthelightonthemisstrongenoughtogetagoodlookatthem.SoaCRIof75to
100isconsideredexcellent,while60to75isgood,andbelow50ispoor.Incandescent
andhalogenlamps(bulbs)havethehighestCRIratings;clearmercurylightsusually
havethelowestCRIratings.

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MEASURING LIGHT

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Therearethreedifferenttypesoflightingonemustconsider:
ambientlighting,tasklighting,andaccentlighting.
•
Ambientlightprovidesthemainsourceoflightinaroom,
allowingpeopletoseeandmovearoundcomfortably
throughoutaspace.Thistypeofrestaurantlightingcan
comefromanaturallightsourcesuchaslargewindowsas
wellasartificially,fromoverheadfixtures.Arestaurant’s
ambientlightinghelpssettheoverallmood.Brightlighting
createsanenergizingfeelwhilelowlightingcreatesan
intimateambiance,welcominggueststositclosertogether
andfeelmorerelaxed.
•
Tasklightingallowspeopletoperformtaskssuchas
readingmenusorpreparingfood.Thisisthemostversatile
oflightingtypes,asmanydifferentlightfixturescanbe
usedtocreatetasklightingdependingonthetasksathand.
•
Accentlightingfunctionstoprovidefocalpointsand
artisticflare,guidestheeyetodinnerspecials,art,ordown
alonghallway.Accentlightingisnotvitaltocompleting
tasks,butitisbeautifulandaddspersonalitytoanyspace.
Moredecorativethanfunctional,accentlightingcandraw
attentiontobeautifulpaintings,sculptures,fountainsor
otherspecialfeatures.
TYPES OFLIGHTING
Ambient light
Task lighting
Accent lighting

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TYPES OFLIGHTING
•
Accentlightingwillbringoutthearchitecturalhighlightsofyour
restaurant.ThisLEDlightingtechniqueisbeingusedtohighlightthewall
fixtures,abovemirrorsandbathrooms,makingtherestaurantlook
practicalaswellasphenomenal.Accentlightingiscurrentlypopular
lightingconceptwithinteriordesignersandusedacrosstheworld.
•
Chandeliershaveauniquesparkandwidelydeployedbyexotic
restaurants.Manyfoodservingrestaurantsfollowthislightingideato
createanelegantambience.ReplaceconventionalbulbswithLEDlights
anddoublethebrightnessofyoureatinghouse.
•
IlluminationLEDlightingideahasbeenadoptedbymanysuccessful
restaurants.Byfocusingonfeaturedartwork,ornamentsorobjects,the
combinationofaccentandambientlightingworkswonders.Ifyouhavea
creativeapproachtowardsyourrestaurant’slighting,choseLEDfixtures
tocreatetheperfectambience.
Hanging chandeliers
Illumination lighting

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•
Aparkingareashouldconveyasenseofsafety,keepingcriminalsout
asitdrawscustomersin.Fromalegalliabilitystandpoint,caselaw
(aboutcrimescommittedinparkinglots)showsthatgoodsecurity
lightingisapositiveattemptonthepartofabusinesstoprovidea
safeenvironment.Therearethreebasicgoalsforparkinglotlighting:
1.Toprovideaspecifiedintensitythroughoutthelot
2.Toprovidegoodvisibility(withminimalglare)forcustomersand
employees
3.Toaccomplishthefirsttwogoalswithoutannoyingtheneighbors
•
Thebiggestchallengeinlightingaparkingareaisthecorridors
createdbytheparkedcars.Tominimizethesecorridors,itis
recommendedthatilluminationbeprovidedfromatleasttwo,and
preferablyfour,lightpolesthatareatleast20feettall.
•
Thenagain,toomuchlightingcreatesanotherproblem.Toomuch
light—meanttocreatesafety—mayactuallyresultinahazardas
drivers’eyesadjustfromnighttimeconditionstotheintenseglare.
LIGHTING INPARKING AREA

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USE OFCOLOR
•
Inthediningroom,thelightingsystemandcolorschememustworktogether
toenhancetheenvironment.Colorsdependontheirlightsourcebecause,as
weknow,thesamecolorcanlookcompletelydifferentwhenseenunder
differenttypesorintensitiesoflight.Colorandlighttogethercanalsobeused
tomakespaceseemlargerorsmallerandmoreintimate.
•
Colorcanbeusedtoconveyatheme,astyle,ageographicregion,awayof
life,orevenaclimate.
•
Colorpsychologyisthestudyofcolor’simpactonpeople’smoodsandbuying
habits,basedontheprinciplethatcertaincolorsevokecertainfeelings.Warm
colors—orangeandyellowtones,suchaspeachandterracotta—are
consideredinviting;whitedenotescleanlinessandpurity;blackis
sophisticatedanddramatic;andsoon.Someverybasiccolor“rules”follows:
1.Uselighttonesandcoolcolorstomakesmallspaceslooklarger.
2.Usedarkertonesandwarmcolorsto“shrink”rooms,creatingagreatersense
ofintimacyinalargespace.
3.Darkcolorsalsocanbeusedtomaskstructuralfeatures,suchasductwork,
thatmayotherwiseinterferewiththedesignofaroom.
4.Bright,primarycolorscanbecombinedincontrastingcombinationsforasuper
modernfeel.Thinkbrightblueorlimegreenandwhite,orblackandred.
5.Mutedcolorshaveasoothingeffectonaroom.
6.Ifmorethanonecolorisusedforwalls,onemustbedominantandtheother
subordinate.
Use of turmeric colorin the interior

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PSYCHOLOGY OFCOLOR
Inrestaurantinteriordesign,thecolorwheelcanbedividedintothreesections,accordingtoitseffectonappetite:StrongStimulants,
MildStimulants,andSuppressants.

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STRONG APPETITE STIMULANTS
•
RestaurantsuseredinsomeformorshadeintheirdesignschemebecauseIt’sawell-
establishedfactthatredisthemosteffectivecolorinstimulatingtheappetite.
•
Orangeandyellowarealsoappetitestimulants.Yellowisassociatedwithhappiness,
whichisusuallyassociatedwithafullstomach.Whenweseeyellow,therefore,ourbrain
secretesserotonininanticipationofthefoodwereabouttoeat.
•
Orange,ontheotherhand,elicitsfeelingsofwarmthandcomfort—emotionsthatare
alsotiedtothesecurityofanabundanttable.
Blue Orange Restaurant, Dubai. Image: The Westin
Dubai
That couch, though. Image: Aubrie Pick

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MILDAPPETITESTIMULANTS
Zona Restaurant, Budapest. Image: Position Collective
•Greenandturquoisearemildstimulants.We
maythinkthatgreenshouldbeastrong
stimulantbecausemanyleafyvegetablesare
green,andwe’dbepartlycorrect.Green
signalsedible,benign,non-poisonousplants.
However,theseplantsaremerelyfibrous,not
sugar-packedlikemostcolorfulfruit,which
provideajoltofenergy.
•
Thesedays,greenisalsoassociatedwith
health.Thisisunsurprising,giventhat,again,
mostgreenthingsarefibrousanddon’thave
sugar.

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The Opposite House Hotel, Beijing. Image: KengoKuma and
Associates
APPETITESUPPRESSANTS
•
Black,brown,purple,
andblueareappetite
suppressants.Research
suggeststhatthisis
becausethesecolors
don’texistinnature—
thatis,notintheform
offood.
•
Longago,blue,black,
andpurplealsosignaled
somethingthatwas
eitherrottenor
poisonous,whichour
ancestorslearnedto
avoidbysight.Likeour
brains’responsetored,
orange,andyellow,this
isalsoacarryoverfrom
thosedays.

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COLORSCHEMES

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COLORSCHEMES

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COLORSCHEMES

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USE OFARTWORK
•
Makingarealstatementwithyourdécorbyusingmuralsandotherforms
ofartisanideaworthexploring.Thewallsaren’tgoingtobebare,are
they?Whatyouchoosetoputtherewilladdpersonalityandflairtoyour
publicareas.
•
Amuralisawall-sizepainting,oftencreateddirectlyonthewallitself.It’s
abig,gutsyartisticstatementthatusuallybecomesthefocalpointofa
room,anditcanimpactyouroveralldesigninseveralways:
1.Itcanbeasignaturethatcommunicatestherestaurant’sconcept.
2.Itcanbeusedtopersonalizealargediningspace,addingcolorand
motiontoanareathatmightotherwisefeelmorelikeawarehousethan
arestaurant.
3.Conversely,amuralmaybeusedtoopenupsmalldiningspaces,by
addingextradimensiontothewallspace.
4.Amuralcanaddsophistication.Itcanbewild,vibrant,andultramodern,
orsoftandsubdued.Eitherway,itcannothelpbutmakeastatement.
•
Addingamuralisasbigastepasthesizeofthemuralitself,andthe
pricetagforsuchalargeoriginalworkcaneasilytop$10,000,soit
requirescarefulconsideration.
•
Amuralcanbeanimpressiveconversationpiece,butifnotproperly
plannedandprofessionallypainted,itcanbedistractinganddownright
annoyinginsteadofmoodenhancing.
A really bright wall mural in this eclectic looking cafe
Aprinted wallpaper mural designed by artists at
BlacksheepDesign.

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•Alesspermanentandlessexpensivewaytoaddcolortoyourdiningarea
istodisplaytheworkoflocalartists,galleries,orartdealers.Depending
onyourarrangementswiththeartsupplier,theworksarepricedandthe
restaurantmayreceiveasmallcommissionwhenoneissold.Thisallows
youtochangethedécorwiththeseasons,bythemonth,orwheneveryou
thinktheplaceneedsachange.Wheneveranewartistorselectionis
featured,youhaveanicereasontoinviteguestsandmembersofthe
localnewsmediatoan“opening”reception.
•Showcasinglocaltalentisnotwithoutrisks,butithasasatisfying,
community-mindedspiritasasidebenefit.Itdecoratesyourwalls,boosts
yourbusiness,andnurturesgoodwill—allinexpensively.
•Finally,whenthinkingaboutartwork,don’tforgettherestrooms.Many
restaurantsdecorateallotherareastothemaxbutleavetheirrestroom
wallscompletelybare.
ThemutedtonesoftheseItalian-themedwallmurals
providesawarmandcasualthemeatMonical’sPizza,a
chainwithmorethan40locationsinIllinois,Indiana,
MissouriandWisconsin.TheMagicMuralimages,
includinganAntiqueMapofItaly,theTreviFountain,
theRomanColosseumandmore,providedinerswitha
triptoItalyforthecostofapizza.
Aclassicblack&whitebeach
muralbehindtheservice
counterattheHideaway
RestaurantinBethanyBeach,
DE

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PLANTERS
The 5 best plants for restaurant decor
1.Violas and Lady fern
2. Japanese maple
3. Tulips
4. Begonia
5. Pelargonium
6. Spider plants
How to use plants in restaurants for effective results
1. Pick plants that complement your patio
2. Add romance, coziness and privacy
3. Add lighting for visual effect
4. Think big –think outside the box
5. Use planters to keep your display tidy
Plants and lightscombination
Use of climbing plants Outdoor beautifully decorated with
plants and flowers
Planters can be used to create a theme

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NOISEAND SOUNDCONTROL
•
Boththediningareaandthekitchenposenumerouschallengeswhenitcomes
tonoisereduction.Unfortunately,thechallengesusuallyarenotobviousuntil
thespaceisoccupiedandsomeone,eitheremployeesorguests,starts
complaining.
•
Typicalrestaurantsoundsaremanyandvaried:peopleconversing;waiters
recitingtheday’sspecialsorpickinguporders;cleaningoftablesandbussingof
dishes;kitchenequipmentgrinding,whirring,andsizzling;thehumofthelights
ortheHVACsystem;thestrainsofbackgroundmusicoraliveband.Ifyou’re
locatedonabusystreet,addtrafficnoise;ifit’sanairport—well,yougetthe
point.
•
It’sinterestingthat,whiletoomuchnoisecancausediscomfort,anabsenceof
noiseisjustasawkward.Itfeelsstrangetositatatableandbeabletohear
everywordofyourneighbors’conversationandtoknowthatyourown
conversationisprobablybeingeavesdroppedonaswell.Inshort,arestaurant’s
noiselevelshouldneverbeaccidental.Itisanimportantcomponentofthe
environmentandmood.
•
Somerestaurantownerspumpupthesoundsystemvolumeinhopesofcreating
asenseof“happening”inthediningarea.Thechallengehereisnottohavea
loudrestaurantbuttoachieveasoundlevelofhighenoughqualityandvolume
thatguestswillnoticeandenjoyityetcanalsocomfortablyconversethroughit.
Jugglingtheseprioritiesisharderthanitsounds.Evenifyoursisafabulous
soundsystem,astimulatingnoiselevelisboundtoturnsomecustomersaway.
Sound-absorbing panels for the acoustic comfort of restaurants

91. GO TO CONTENTS
•Incontrollingnoise,weneedfirsttobeawarethatithastwo
basiccharacteristics:intensityandfrequency.Intensity,or
loudness,ismeasuredindecibels,abbreviateddB.Thelowest
noiseanaveragepersoncanhearclosetohisorherearis
assignedthelevelof1decibel,whilea150-decibellevelwould
causepaintotheaverageear.A“noisy”restaurantaverages
70to80decibels.
•Frequencyisthenumberoftimespersecondthatasound
vibrationoccurs.Onevibrationpersecondisahertz
(abbreviatedHz).Humanshearvibrationsthatrangeallthe
wayfrom20persecond(lowfrequency)to20,000persecond
(highfrequency).Inarestaurantsetting,ahigh-frequency
soundismoreobjectionablethanalow-frequencysound.Even
soundsthatarelowintensitymaybeobjectionabletoguestsif
theyarealsohighfrequency.Soundtravelsfromthesourceto
thelistenerandbackagaininveryspeedyfashion—about
1100feetpersecond.
•Insideabuilding,soundcanbeeitherabsorbedorreflectedby
alltheotherthingsinthatspace:walls,ceilings,floors,
furniture,orequipment.Ifitreflectsor“bouncesoff”ofsurfaces
(calledreverberantsound),theareacanbuildupasoundlevel
thatismuchhigherthanifthespacewasnotenclosed.
UNDERSTANDING NOISE
Sound-absorbing panels for the acoustic comfort of restaurants

92. GO TO CONTENTS
•Itisnotjustdiningareaswherenoiseisproblematic.Atthebackofthehouse,
everythingseemstoconspiretocreatenoise.Dishesclatter,chefsbarktheir
orders,dishwasherswhoosh,toiletsflush,refrigeratorshum,andthekitchen
exhaustsystemdronesonandon.Itcanbecomearealcacophony.Yourgoal
isnotonlytokeepitfromreachingtheguestsbuttokeepitfromdrivingyour
ownstaffcrazy.
•Todetermineproblemareas,theprimaryconcernsofthedesignerarethose
pointsatwhichnoiseismostlikelytoemergefromthekitchen.Thismeansthe
passwindowarea,whereexpeditersand/orwaitstaffarepositionedtocallout
ordersandpickupfood.Computerizedorderingsystemshavealready
improvedandquietedthisprocess.Theotherproblemsiteisthedishwashing
area,wheredoorsthataretoothinoropenedtoofrequentlypermittheclatter
toemanateintothediningroom.
•Onesimplenoisecontrolstrategy,oftenoverlooked,istomakeequipment
operatemorequietlybykeepingitproperlymaintained.Thisincludescareful
examinationofbasicmechanicalsystems.Theheating,ventilation,andair
conditioning(HVAC)systemhasductsthatcanactaschambersforsound
transmission,amplifyingthemotornoisefromthesystem’sfanandcondenser
andsendingitthroughoutthebuilding.Metalplumbingpipesalsotransmit
noises,asrushingwatermakesthemvibrateandtrappedaircreatesknocking
sounds.
CONTROLLING NOISE

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NOISE CONTROLMEASURES
Generalsoundcontrolcanbeaccomplishedintwoways:Eithersuppressthesoundsfromtheirsource,orreducetheamountof
reverberantsoundbycuttingthetraveldirectionofthesoundwaves.Soundengineersusehardconcavesurfacestoconcentratesound.
Thehardsurfacetrapsthesound,thensendsitinthedesireddirection.Ifasoftconvexsurfaceisused,thesoundisabsorbedand
deadened.Theseprinciplescanbeadaptedtotheceilings,walls,andfurnishingsofanyroom.
Theceilingofaroomisanaturalchoiceforsoundcontroltreatment,because
thereisnotmuchontheceilingthatwouldgetintheway.Spray-onacoustic
surfaces,acousticaltile,fiberglasspanelspaddedwithfabric,woodenslats,or
perforatedmetalfacingsarelessnoisyalternativestoplainplasteror
concreteceilings.Panelsandslatsshouldbeatleast[3/4]inchtooneinch
thickandsuspendedinsteadofbeingdirectlyattachedtotheceiling.Besure
nottopaintacousticaltile,oritwillloseitssound-absorbenteffect.
Coveringwallswithpadding,fabric,orcarpethelpsagreatdealtomuffle
sound.Organizingthediningroomondifferentlevelsalsohelpssomewhat.
Andtheuseofmovablepartitions,whichcanbepurchasedupto5feetin
height,cancontainsoundaswellascreateintimacybybreakingupalarge
diningareaintosmallerspaces.Wallsandpartitionscanevenbedecorative
andsee-through,tomaintaintheopenfeelingofaroom.
CEILING
WALLS

94. GO TO CONTENTS
KITCHEN NOISECONTROL
•
Controllingloudnessinthekitchenbeginswiththeideaof
havingdoorsthatseparatethekitchenfromthediningroom.
Somekitchensdon’thavedoors,butpassageways,makingit
especiallyimportanttohaveacousticaltreatmentsonboth
wallsandceilingsinthesetransitionzones.
•
Ofcourse,somerestaurateursbelievethathavingcustomers
witnesskitchensights,sounds,andsmellsispartofthe
mystiqueandexcitementofeatingout.Intheopenordisplay
kitchen,noiselevelsarepartoftheatmosphere.
•
Insideakitchen,considerthesenoiseabatementoptions:
1.Installingacousticaltileceilings
2.Undercoatingallworksurfaces
3.Puttingthedishroominanenclosedarea
4.Installingallrefrigeratorcompressorsinaseparate
“mechanicalroom”orareaoutsidethekitchen
5.Properlyinstallingandmaintainingexhaustfanstoreduce
hummingandvibration
6.Usingplasticorfiberglassdishcartsandbuscontainers
insteadofmetalones
Acoustic ceiling

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VENTILATION ANDAIRQUALITY
•
Ventilationispartoftheoverallambience.Atbest,it’shardtodoperfectly.Atworst,itmaybejeopardizingthehealthoftheworkers
andcustomers.Indoorairquality(IAQ)hasbecomeahugeconcern,promptinglawsuitsandlegislationonthestatelevel.
•
TheASHRAEstandardsforproperventilationareshowninthetablebelow.Theventilationrateistheamountofcubicfeetofairper
minutethatmustbereplacedperperson,anditvariessomewhatwiththefunctionoftheroomitself.Thefouroverallprinciplesthat
canimproveindoorairqualityare:
1.Bringinasufficientamountofoutdoorair.
2.Managetheflowofairwithinyourinteriorspaces.
3.Usehigh-qualityfiltrationsystems.
4.KeeptheHVACequipmentcleanandingoodworkingorder.
•
Demandcontrolventilation(DCV)isatechnologyoptionthatallowsyoutoadjusttheamountofoutdoorairthatcomesintoyour
system,muchlikeathermostatallowsyoutocontroltemperature.DCVsystemsarepopularinfoodservice,becausethenumberof
guestsvariesgreatlyatdifferenttimesoftheday.Computerizedsensorsvarytheamountsofairsuppliedandexhausted,depending
ontheoccupancyofthespace.Thesensorsarestationedineachzoneofthebuilding,andthey“sense”occupancybydetectingthe
carbondioxidelevelsintheair.Othersensorsmonitortheairpressureofthesystem.Installingthistypeofventilationsystemis
expensive,andthesensorsandcontrolsmustbecalibratedonaregularbasis,butitwillsaveenergyandmoneyinthelongrunby
fresheningandexhaustingairautomatically,onlyasneeded.
Source:AmericanSocietyofHeating,Refrigerationand
AirConditioningEngineers,Atlanta,Georgia.

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AIR POLLUTIONCONTROL
•
Whatexactlyisairpollution?Smokeandgases,grease,airbornedirt,andgerms
beginasindividualparticles,toosmalltoseeuntilthousandsofthemaregrouped
together.Oneparticleismeasuredinmicrons—onemicronis1/25,400ofaninch
long—andthat’swhatairpollutioncontrolequipmentmustremovefromtheair
system.
•
Asingleparticleofrestaurantkitchensmokeis0.3to0.8micronsinsize,soitis
mucheasiertomeasureitintermsofitsdensityoropacity—thedegreetowhich
thesmokeblockstheflowoflightinaroom.Anopacitylevelof100percentwould
besolidblack;0percentwouldbecompletelysmoke-free.Thecitiesthathave
adoptedsmokepollutionordinancesusuallyrequireanopacitylevelofnomore
than20percent.
•
Cookingodorsaremoleculesgeneratedbythecombustionofanimalorvegetable
productsduringthecookingprocesstomakeanextremelycomplexmixtureof
reactiveorganicgases(referredtobyexpertsasROGs).Greaseabsorbsasmall
percentageofodorROGs,butmostofthemfloataroundintheair,muchtoosmall
toberemovedbyanytypeoffilter.OnepopularmethodtoremoveodorROGsis
topushthemthroughalayerofactivatedcharcoal,whichabsorbsandretains
them.Unfortunately,charcoalishighlyflammable,and,whenitbecomesfully
saturated,itbeginstoreleaseodors—sometimesworsethantheoriginalodors!A
secondcommonmethodofodorremovalistousepotassiumpermanganate,which
oxidizesandactuallysolidifiesthemolecules,thenretainsthem.Eithercharcoalor
oxidationcanremove85to90percentofodormoleculesfromtheair

97. GO TO CONTENTS
THEME DESIGN
ECO THEMEDESIGN
•
Ecothemedesignisparticularlyaboutbackingtonatureand
contrastingwiththeworkenvironmentsharply,inordertoprovide
dinerswithasimulateddiningenvironmentandhelpthemenjoying
thegreenplants,freshairandtexturesofmaterials.
•
Inthiscase,thedesignersusednaturalstones,woodandplantsto
createauniquediningenvironment,andappliedplantsandpalmsto
separatetheterracediningareafromthestreet.Lights,waterscape,
greenspace,oldplankanddarkstonescometogethertocreatea
naturaldiningatmosphere.
•
Greenplanterswereaddedintosomewalls,aswellastreesand
palmstoseparatethemainfacadefromthestreet.
•
Thewholeatmosphereprovidesanimpressionoflightanddramatic
contextfulloftextures,lightandshadows,inwhichthefood
becomesthenaturalfocusofattention.
•
Theceilingispaintedinblackandbyseparatingtheperimeterfrom
thewalls,thelightentersprovokingasenseofcontinuitytothe
stonewalls.
•
Thewoodhasalookofoldplankwhichverynicelycontrastswith
thedarkstones.Thestonesprovokeachangingtexture;notonly
lightandshadowemergefromtheirsurface,butalsonatural
vegetationgrowsandchangeswithtime
All the images are from D’Amico, Mexico

98. GO TO CONTENTS
THEME DESIGN
CEDAR THEMEDESIGN
•
CedarintheSemiticlanguagemeans“whitepine”
whichreferstothepowerofspiritandisconsideredas
thefaithfulsymbolofSumerian.Historically,cedaris
alsooneoftheearliestusedaromaticsubstancesand
isusedintemplesforburningincense,forwhich
reasonithasbeengivenamysteriousimpression.
•
Inthiscase,thedesignersusedhundredsofcedar
plankstodecoratethewallsandtogetherwiththe
head-heightlightsbehindtheslatstocreateawarm
diningspace;what’smore,thetextureofcedaraswell
asitsorganisationsuggestedthetraditionalcultureof
Japan.
All the images are from Zama, Philadelphia, PA, USA

99. GO TO CONTENTS
INTERIOR DESIGN
CONCRETE SPACE THEME RESTAURANT
Thedesignlikethisisverymodernyetsimple
andcosysincethemajorityofthestyleis
usingconcretewithalittlebitoftouchwith
greeneryandwoodscolours.Thestylelikethis
isdefinitelysuitableastheworkingspace
restaurant,reallycomfortableforhangingout
withfriends!
MARBLE CHIC STYLE
RESTAURANT
Marbleisthemostwell-known
styleintheinteriordesign,it
givestheelegantand
temporarylookstothearea.
RESTAURANT LIKE PRISON DESIGN
Anotheruniquedesignforaunique
restaurant.Makethecustomerexperience
theprisonatmospherewhileenjoyingyour
food.
.

100. GO TO CONTENTS
INTERIOR DESIGN
INDUSTRIAL DESIGN RESTAURANT
Anothermanlyvibeforyour
restaurantinspiration.Therestaurant
inspiredbyindustrialstylelikethis
createdbyLuchettiKrelle.Thisstyle
likethisprovesthatthecombination
ofwoodsandmetalcanalsogivethe
moderntouchresult
ECLETIC STYLE RESTAURANT
Bringartwithacombinationof
coloursforyourrestaurantdesign
isalsoaverybrilliantideatohave.
Don’tbescaredtoplaywith
plentyofcolourstodecorateyour
restaurant,Peopleactuallyenjoy
beinginauniquearealikethis.
Thedesignthatclosestomanly
vibelikeahipsterisdefinitelya
greatstylechoice.Toachievethe
looklikethisallyouneedisan
Aztecpatternfortherugand
leatherchairs.
HIPSTER INSPIRED INTERIOR
DESIGN RESTAURANT

101. GO TO CONTENTS
FINISHING MATERIALS
WALL FINISHES
BAMBOO WALL FINISHES
Bamboohasbeenanumberonechoice
ofcommercialinteriordesignerforits
environmentalqualities.Itisalsovery
strongandlastsforeverandthatisjusta
coupleofreasonswhywethinkbamboo
provedtobeanexcellentwallfinish
material.
3D WALL TILES
tisanidealwaytobringmoretexture
andcharactertootherwiseordinary
spaces.Theseconcrete3Dtilesareideal
inplaceswherethesunorartificial
lightingwillaccenttheirpattern.
LARGE PRINT WALLPAPER
Applyinglargesizeprintsonwallsofany
commercialinteriorwillcreateaninstant
environmentandbringoutemotional
responses.Largesizeflowerprintscan
addacozyfeelinginanyrestaurantora
caféinteriordesign.Itmakesanywall
looklargerandmorefestive.

102. GO TO CONTENTS
FINISHING MATERIALS
FLOORING MATERIALS
LAMINATE
Whenitcomestolaminateflooring,the
benefitsincludestrengthanddurability.
Thesurfaceissmoothandleveland
resistsstains,scratches,andwearingout.
Oneoftheotherexcellentbenefitsfora
restaurantorbaristhatitresistsfading.
Thisgivesyoualookthatstayslikenew
forlonger.
LUXURY VINYL TILE (LVT) STONE FLOORING
Stoneflooringisanothermoreelegant
choice.Eachtypeofstonehasitsown
durabilitylevel,butonaverageitisdurable
andprovidesanaturaltexture.Thistexture
helpswithagripsoitisidealforkitchen
areasornon-slipbarflooringwhereslips
andfallscanbeprevalent.
Thisisatypeofflooringthatisdurable,yet
allowsformanyaestheticideas.It’sidealfor
spills,heavyfoottraffic,andabrasions.It
canevenbeplacedtomimicothertypesof
flooringandatalowercostforsome.

103. GO TO CONTENTS
FINISHING MATERIALS
CEILING DESIGN
IKIBANA RESTAURANT IN BARCELONA
AfusionofJapaneseandBrazilian
elementswhichappliestoboththemenu
servedandtheinteriordécor.Theceiling’s
designbecametheperfectcompromise.
It’sadesignstatementthatsymbolizesthe
landscapesofbothregionsinasimplified
andabstractway.
NOODLE RESTAURANT IN CHANGSHA
Inspiredbythetraditionalnoodle-
makingtechnique,thisrestaurantin
Changshau,Chinafeaturesaceiling
definedbyamultitudeofhanging
lightingfixturesdrapedacrossto
resemblenoodlestrands.
TEDDY BEAR-THEMED
RESTAURANT IN BANGKOK
VilladeBearisarestaurantinBangkok.
Themainconceptofitsdesignisbasedon
theideaofaEuropeanteddybearfactory.
Theceilinginparticulariseye-catching,
mainlybecauseofthecontrastcreatedby
comparisonwiththesimplisticfurniture
anddecoringeneral.

104. GO TO CONTENTS
PSYCHOLOGY OFSCENT
•
Smellisthemostprimalofourfivesenses;thatis,smellisthemost
basicandprimitivemethodofcollectinginformationfromour
surroundings.
•
Thesenseofsmellisverycloselylinkedtomemory,probablymoreso
thananyofourothersenses.
•
Therearemanyscentsthattriggersimilarresponsesinmostpeople.
Lavender,forexample,relaxesthebrain.Vanillaandchamomilereduce
stress,anxiety,anddepression.Citrusandpeppermintincrease
alertness.
•
Thosesilverplatedomesweoftenseeinmoviesdepictingfinedining
restaurants?Notonlydotheykeepthefoodcleanandcreateasense
ofmysteryandsurprise,theyalsoallowthefood’ssmelltobuildup
andconcentrate.Assoonasthewaiterliftsthatdome,thescentofthe
foodhitsusinthefacewithitsfullstrength.
•
Kitchensalsopumpscentsintothediningareathroughscent.
•
it’sworthnotingthattherightsmellscanincreasefoodsalesupto
300%.
•
AccordingtoastudybytheUniversityofPaderborn,scentsincreased
impulsebuyingby6%,buyingintentionby14.8%,andthelengthofa
customer’sstayby15.9%.

105. GO TO CONTENTS
RESTAURANT FIRESAFETY TIPS
•
Restaurantsaresomeofthemostfirehazardousplacesintheworld,
especiallyinthekitchen.Thefactthatarestaurantisusuallyabusyplacewith
manycostumersmakesitevenmoredangerous.That’swhyit’svery
importanttoinstallfireextinguishingsystemsinallrestaurants.
•
thewayyoudesignyourrestaurantseatinglayout,aswellastheplacementof
theotherrestaurantfurniture,couldbeamatteroflifeanddeath.Firstofall,
toensureasafewayoutifafirestarts,makeabsolutelysurethatthepathto
therestaurant’smaindoorisn’tblockedbyanything!Youmustrealizethat
whenafirebreakslooseandthefirealarmstartsringing,peopleusuallypanic
andseekthewayoutoftheburningstructure.Thereforeyoumustensurea
clear,safepathforthemtodoso!
•
Thisdoesn’tmeanyoushouldn’thavewoodrestaurantfurnitureitonlymeans
youneedtobecarefulnottokeepwoodenfurnitureclosetofiresources.If
yourlayoutanddesignaredoneproperlythisiseasilyachievedandinthe
longtermitmightsaveyourrestaurantandsomebody’slife.
•
Inkitchensthereisalwaystheriskoffire,andmostofitiscausedbyfood
thatwasforgottenonthestoveorintheovenandfromkitchentowelsand
ragsthatwereleftnearanopenfire.Thebiggestriskthough,isinthe
ventilationsystemofthekitchen.
•
Andfinally,makesurethereisaclearpathfromthediningandworkingareas
totheexits.

106. GO TO CONTENTS

107. GO TO CONTENTS
TANG PALACE,
HANGZHOUl,
CHINA
ARCHITECTS: ATELIER
FEICHANG JIANZHU
AREA: 2460 SQ.METRES
YEAR: 2010

108. GO TO CONTENTS
•Therestaurantislocatedonthe9m(291⁄2ft)highsixthand
topfloorofasuperstoreinanewareaofthisrapidly
expandingChinesecity.
•
Someofitsprivaterooms,atraditionalcomponentof
restaurantsinChina,aresuspendedfromtheroofofthe
originalbuildingshell.Detailingmakesgeneroususeof
bamboo,traditionallyinlengthsofthenaturalmaterialand,
lessfamiliarly,intheflatstripsofreconstitutedbambooused
tomakeuptheserpentinewallandinterwoventomakethe
perforatedandcontinuousplanesofscreensandceilings.

109. GO TO CONTENTS
•Astaggeredbankofbanquetteseatingandtables
makesatransitionbetweentherectangularblocks
ofthereceptiondeskandthefreestandingtablesin
themiddleofthefloor,butthepervasivebamboo
themeisalreadyestablishedinthecurvedwallsof
theentranceareaandtakenupcomprehensivelyin
theperforatedcurvedwallsthatmaskthe
rectilinearwallsoftheservicecoreandthenew
kitchen.
•
Thisserpentinewallgivesstructuretothecentral
diningspacesandevolvesintotheundulatingmesh
oftheceiling,whichhangsbetweenthetwolevels
andpermitsappreciationofthefullheightofthe
originalshell.Wherestraightwalls,suchasthoseto
thekitchenarenotsoftenedbyameshscreen,their
surfacesarebrokenbypanelledsurfacesthatare
illuminated,ontheirupperlevels.
•
Theentrancehallalsofollowsthethemeof
bamboo.Thewalliscoveredwithbamboomaterial
whichfollowstheoriginaloutlineofthewall,
turningitintoawavysurface.Inthisway,the
surfaceechoesthehallceilingaswellasperformsa
guidingfunctionforcustomers.

110. GO TO CONTENTS
•Therealdramaoftheinterior,however,isprovidedbythe
privatediningrooms,suspendedfromtheexistingstructureand
accessedbysuspendedwalkways.Theircircularsoffitsprovidea
lightsourcefortablesinthecentralspace,whichdrawsattention
totheirexistence.Theircircularplansareechoedinthecurved
screensthatbegintoenclosefivetablesinthelowercentral
space.Thebiggerwhollyenclosedandself-containedprivate
roomsusethestaggeredplanmotifofthebanquettes,which
effectivelyincorporatestheirserviceelements,tomakethe
transitiontothecurvedmeshthatsurroundsthecentralspace.
•
Theoriginalbuildingconditionhasacorecolumnandseveral
semi-ovalblockswhichessentiallydisorganizedthespace.
Hence,thedesignwantstoreshapethespacewithalarge
hollowed-outceilingwhichismadefrominterweavedthin
bambooboards;andextendingfromthewalltotheceiling.The
wavedceilingcreatesadramaticvisualexpressionwithinthe
hall.Thehollowed-outbamboonetmaintainstheoriginalstory
heightandtherebycreatesaninteractiverelationbetweenthe
levels.
•
Wrappedcorecolumnwithlight-transmittingbambooboardsto
formalight-box,whichtransformsthepreviouslyheavyconcrete
blockintoalightandlivelyfocusobject.

111. GO TO CONTENTS
Ameshofreconstitutedbamboostripsmakesaperforated
ceilingplanebetweenthetwolevelsandprovidesasmooth
transitionintotheverticalscreensthatmaskexistingwall
surfaces.Theglassblockwalltothebarserveryoffersa
variationonthemeshpattern.
The ceiling mesh allows views of the suspended rooms on
the upper level and their illuminated soffits provide the
principal light source to the central dining area. The mass of
the wall to the stair and service area behind is broken by
illuminated panels.

112. GO TO CONTENTS
•Thedifferentfoldinganglesandengravedpatternsmakeeachroomdifferent
fromoneanother.
•
Theroomsaboveonthesoutharesmallerandfeatureaspecialwavedceiling
patternandsimplebamboowallsurface,whichcreatesinterestingand
spaciousroomfeatures.
•
Thekeydesignconceptofthespaceisthatthesuspendedroomsare
connectedwithsuspendedbridgesandsidewayaisles.
•
Thesemi-transparentwallprovidesasubtlerelationshipbetweentheinner
andouterspaces,bestowingpeoplewithaspecialspatialexperience.
•
Usagesofthenewbamboomaterialcanbeseen,respondingtothelocal
culturewhileseekingintriguingspatialeffects.
•
Structuralelementslikeconcretecolumnandblockwallsaremadelightby
theparametriclattice,whichwasgentlysourcedandfastidiouslyerected.

113. GO TO CONTENTS
•Theentrancefirstexposesthebamboolatticeasitrisesfromthe
floorandcurlsalongthesweepofthewall.
•
Privateroomsinthebackarepartitionedbyverticalbambooreeds,
creatingaseparationfromthelargediningroombutstillallowing
foranairyspace.
•
Asuspendedstairwayleadsuptothesecondfloor.
•
Fromaboveguestcanseethelowerfloorandthetopsideofthe
bamboolattice.
•
Smallprivatediningroomsdottheupperrecesseslikeglowing
lanterns.
•
Theroomsaresuspendedfromtheceiling,providingaveryunique
experiencewhilecastingafaintglowoverthespacesbelow.

114. GO TO CONTENTS
SUSPENDED PRIVATE
ROOMS
SUPPORTING STRUCTURE
STACKED PRIVATE ROOMS
HORIZONTAL MESH
BETWEEN FLOORS
VOID FOR STACKED PRIVATE
ROOMS
PRIVATE ROOMS
GLASS BALUSTRADE
CIRCULATION AND SERVICE
CORE

115. GO TO CONTENTS
PLAN, SCALE 1:400
1.ENTRANCE
2.RECEPTION
3.AQUARIUM
4.BAR
5.BANQUETTES
6.TABLES
7.PRIVATE ROOMS
8.LATTICE WALL
9.STAIR
10.LIGHTBOX
11.KITCHEN
12.WCS
13.CIRCULATION AND
SERVICE CORE
PLAN: LOWER
LEVEL

116. GO TO CONTENTS
1.SUSPENDED PRIVATE ROOMS
2.PRIVATE ROOM SUPPORTED ON
ROOM BELOW
3.SUSPENDED WALKWAY
4.PRIVATE ROOM
5.STAIR
6.WCS
7.OFFICE
8.CIRCULATION AND SERVICE CORE
PLAN, SCALE 1:400
PLAN: UPPER LEVEL

117. GO TO CONTENTS
SUSPENDED PRIVATE ROOM
STACKED PRIVATE ROOM
PRIVATE ROOM
TABLES
SECTION A-A, SCALE 1:300

118. GO TO CONTENTS
+GREEN
RESTAURANT,
TOKYO
ARCHITECTS:SINATO INC.
PROJECT:+GREEN
LOCATION:TOKYO, JAPAN
AREA: 1153 sq. mts.
YEAR: 2011

119. GO TO CONTENTS
•Thisorganicrestaurant,shopandtakeaway
isappropriatelylocatedclosetoKomazawa
Park,oneofthebiggestoutdoorspacesin
thecity.Thesitepresentsparticular
challenges.Theoverallheightoftheshell
is4.39m(14ft4in),notquiteenoughto
allowtheinsertionoftwolevelswith
conventionalfloor-to-ceilingheights,and
thisrestrictionradicallyinfluencedplans
andsections.Thetakeawayandreception
isatthestreetlevel.Threestepsleadupto
theshop,whichis0.56m(1ft8in)above
entrancelevel,andnineleaddown1.61m
(5ft3in)totherestaurant.
•
Thedesignershaveusedclever
partitioning,neutralmaterialsandsubdued
colorstocreateaspacethatappearsboth
intimateandlarge,anddespiteits
undergroundlocation,hasarefreshing,airy
feel.
•
originalfloor,wallandceilingarenot
decorated,sotheyareallskeletonandnot
sobeautiful.

120. GO TO CONTENTS
•Thechoiceofmaterialsgivescoherencetothe
complexorganization.Theexistingsmooth,
pouredconcreteplanesofwalls,floorand
ceiling,togetherwiththeservicepipesthey
support,areleftexposed.Insertionsof
rectangularbrickboxes,whichrisetothelevelof
theshopfloorandtokneeheightinthe
entrance,createsmallsharedandsomemore
privatediningareasatthebottomlevel.The
boxesalsocontainthekitchen,whichistucked
beneaththeshop,andarespacesforstorage.
Brickconstructionlendsitselfeasilyto,and
prescribesdimensionsfor,theperforatedpattern
making
•
The111.5squaremeter(1,200sq.ft.)spaceis
exceptionallyhigh(about4.4metersor14.4feet)
andmuchofitisundergroundbutcustomers—
andlight–canmovefreelybetweenthethree
levels.
•
Thehallspaceisdividedintothreeplaces,butat
thesametimetheyareconnected.
•
Plantsarearrangedhereandtheresothat
peoplecanseethemfromanywhere.

121. GO TO CONTENTS
•
Asmoothwhite,steel-framedserpentinewallsitslightlyonthe
brickrectangles,creatingacentralatrium,theupperpartofwhich
hasaplanquitedifferentfromthelower.Italsoscreensthe
existingconcretewallsbutispiercedwithvariouslysized
rectangularopeningsthatframeviewsoftherestaurantfromthe
entrancelevel.Thesidesofthesingle,centrallylocatedstairthat
connectsthethreelevelsarecladinhorizontaltimberstripsthat
matchthelayeringandcolourofthebrickworkbutthequalityof
detailingandexecutionofjunctionsthroughouttheinterioris
suchthatallelementsclearlyretaintheirvisualautonomy.
•
Inupperspace,brickwalllookslikeaknee-highbaseofwhite
wall.
•
Inupperspace,whitewallhidesoriginalwallandequipmentlike
airconditioningsystemorpiping.Andthewallcanserveas
frameswhichshowsomegraphic,plantsandsceneryofthe
restaurant.Inaddition,itsurroundstairsspaceandmakebigvoid.
•
Inlowerspace,youcanslightlyfeeltheborder(plan)ofwhitewall
aboveyourheadanditisquitedifferentfromtheplanofthe
restaurantfloorpartitionedbybrickwall.

122. GO TO CONTENTS

123. GO TO CONTENTS
Thestairmakesminimumcontactwithfloorandwall.Itshorizontal
layeringandcolourrelatetothebrickworkanditscurvetothewhite
wall

124. GO TO CONTENTS
Aviewfromthelandingatentranceleveluptotheshop.The
brickthresholdbetweentakeawayspaceandstairillustrates
howfloorlevelsrespondpreciselytobrickcoursing.Translucent
glassscreenswithgluedjointsinthetakeawayandshop
contrastwiththebrick’ssolidity

125. GO TO CONTENTS
Themajorelementstouchbut
remainvisuallyintact.Thewhite
wallrestsonbutdoesnot
intersectthebrickwork.Brick
dimensionsandconstruction
techniques determine
perforationsinthebrickwall
Brickcoursingdetermines
variationsinfloorlevels,hereto
aprivateroom.Thecurved
whitewalltiesprivateand
communalspacestogether.The
timberstripsthatcladthewalls
tothestairsalsoformtreadsand
risers.

126. GO TO CONTENTS

127. GO TO CONTENTS

128. GO TO CONTENTS
PLAN AT ENTRANCE LEVEL
1.ENTRANCE
2.TERRACE
3.TAKEAWAY(PRIVATEROOMUNDER)
4.STAIR
5.SHOP(KITCHENUNDER)
6.MAINRESTAURANT
7.PRIVATEROOM(LOWERLEVEL)
8.PERFORATEDBRICKWALL(LOWERLEVEL)
9.CURVEDWALL
10.PLANTINGBOXES
11.ORIGINALCONCRETEWALLS
PLAN, SCALE 1:200

129. GO TO CONTENTS
SECTION THROUGH CURVED WALL
1.EXISTING CONCRETE SLAB
2.STEEL EXPANSION ANCHOR AND 9MM (3 ⁄8 IN) BOLT
3.CURVED PAINTED TIMBER BOARD
4.TIMBER FRAMING
5.PAINTED FIBRE-REINFORCED GYPSUM BOARD
6.9MM (3 ⁄8 IN) BOLT
7.TIMBER FRAMING
8.NEW BRICK WALL
SECTION D-D, SCALE 1:200

130. GO TO CONTENTS
Terrace Takeaway Window Curved wallPlanting box
Private room Stair Hall Private room
SECTION A-A, SCALE 1:100

131. GO TO CONTENTS
SECTION B-B, SCALE 1:100
TakeawayCurved wallWindowHall
Private room (restricted height)
Store

132. GO TO CONTENTS
Curved wallShopHall
Kitchen
Planting box
Hall
SECTION C-C, SCALE 1:100

133. GO TO CONTENTS
SECTION D-D, SCALE 1:100
Curved wall ShopHall
Kitchen
Planting box
Store

134. GO TO CONTENTS
CONCLUSION
Thisliteraturestudyaboutrestaurantsillustratesandnarratesthemeansandtacticsrequiredtosuccessfullydesigna
restaurant.Rangingfromfurnitureselectiontospaceplanningandmuchmore.Startingfromthemeaningofrestaurantandwhy
peoplegotoarestaurantinsteadtheycaneatmealsathometoo,differenttypesofrestaurantsandtheirparkingareaare
discussed.Itprovidestheinformationabouthowtodesignparkingareasoastomakefulluseofspacewithoutdiscomforting
customers,staffandneighbours.Entrancedesigningisoneofthemostcrucialpartofdesigningasitgivestheimpressionof
overallspacetocustomers.Restroomdesignisasessentialasanyotherpartoftherestaurant,itmustbedesignedkeepingin
mindthecomfortoftheusers.Outdoordiningdesigningisasimportantasindoordining,thetypeoffurniturerequired,itis
muchspaciousthanindoordiningareaanddifferentdecoratingelementsrequiredforpatiosarealsodiscussed.Kitchendesign
requiresdifferentareassuchascoldanddrystorageareas,dishwashingarea,itisthebusiestareainarestaurantaswhole
restaurantdependsontheefficiencyofkitchen,ashortdelayinfoodservingcancostaheavylosstotheowner,therefore
we’vediscusseddifferentlayoutsandflowsandidentifiedtheefficientonesinthisstudy.Diningareaiswherethecustomer
spendsmostofhis/hertime,soitisthoroughlydiscussedinthisstudy,howtochoosefurniturerangingfromtheirdimensionsto
material,howtodecoratetheareawithartworkandwhatparticulararrangementoftablesandchairstofollowandwhattheir
resultsare.Theuseofdifferentlightingtypesandtechniquestohighlightordarkenparticularareasandthelevelandintensity
oflightrequiredfortheutmostcomfortofthecustomersandstaffinaparticularareaarealsodiscussed.Theimportanceof
understandingandapplyingthepsychologyofcolourandmanyexamplesofdifferentcolourschemesarealsoillustratedsoas
togivethereaderanideaofthefeelingonegetsbyseeingparticularcolours,whethertheyaregivingasenseofhungertoa
personandwhetherthereisacolourindiningareawhichisappetitesuppressant,suchasblackinlargeuse.Theuseofplantsin
decoratingpatiosandinteriors,aswellastheircombinationwithlighting,thoughbriefly,isalsodiscussed.Airpollutionbeing
oneofthemajorproblemsinourcountryandneedsproperattentionwhiledesigning.

135. GO TO CONTENTS
CONCLUSION
Properventilationanddesiredaircirculationimportanceandrequirementsarealsodiscussed.Noisecontrolandregulating
measures,theuseofsound-absorbingmaterials,anddifferentwaysofcontrollingnoisearealsodiscussed.Useofdifferent
finishingmaterialsforwalls,ceilings,andfloorsandfiresafetymeasuresarealsodiscussed.Finally,acasestudyof+Green
restaurantandTangPalacerestaurantisdiscussed.

136. GO TO CONTENTS
INFERENCE
•
Fromthisliteratureandcasestudy,itcanbeinferredthat
•
Restaurantsaremuchmorethaneatingplaces.Peopleassociatememorieswiththem.Ifthememoriesarepleasant,they'll
visitagain.Iftheyaren't,theywon't.
•
Restaurantsareclassifiedbasedonavarietyoffactors,includingthetypeoffoodserved,thestyleofoperation,thetypeof
service,etc.
•
Thevariousspacesoftherestaurantneedtobeconnectedproperly.
•
Theentrancewayshouldbedesignedkeepinginmindthatitiswheretheguestswilldecidewhethertheyarecomfortable
eatingthere.
•
Theparkingareaisthefirstimpressionofaguest;therefore,itmustbedesignedkeepinginmindthearea,suitable
angle,andproperaccesswidthtominimisetrafficintheparkingarea.
•
Restroomsshouldbedesignedaccordingtotheseatingcapacityoftherestaurant,andthereshouldbeasufficientnumber
oftoiletsandwashbasinsfortheguests.
•
Arestaurantkitchenshouldbedesignedwhileconsideringmanyfactors,suchasthediningcapacityoftherestaurant,type
ofservice,etc.,andselectingthelayoutaccordingly.Theflowshouldbeassimpleaspossibleandshouldnotcause
problemsforanystaffmember,becauseabadflowmeansslowservice,andslowservicemeanscustomeranger,anditcan
causeahugelosstotheowner.Thelayoutshouldbeselecteddependinguponthearea.Thewarewashingareaneeds
properventilationandsoundproofing.Thereshouldalsobeproperilluminationinthekitchen(500lux).

137. GO TO CONTENTS
INFERENCE
•
Becausethediningroomiswhereguestsspendthemostoftheirtime,itneedstobecarefullyarranged.Everythingfrom
theseatingarrangementtothefurnishingstothecolourschemeshouldbecarefullyconsidered.Thetypeoffurniture,the
amountofspaceallocatedtoeachtable,theproperaislewidthforstaffanddiners,andthelightingforeachtable,aswellas
selectionofscent,floorfinishing,ceilingselection,indoorairquality,colours,andsoon,shouldallgivedinerstheimpression
ofbeinginapleasantandappealingenvironment.Finally,wetalkedaboutTangPalace,aChineserestaurant,and+Green,a
Japaneserestaurant.

138. GO TO CONTENTS
SOURCES USED
•
https://pos.toasttab.com/blog/on-the-line/restaurant-floor-plans
•
These Are the Most Beautifully Designed Outdoor Dining Experiences in America | Architectural Digest
•
Cafe and Restaurant Floor Plan Solution | ConceptDraw.com | Restaurant Furniture Layout
•
Restaurant Table and Chair Sets: Shop Dining Sets & More (webstaurantstore.com)
•
Restaurant Soundproofing -Bar Soundproofing (memtechacoustical.com)
•
Best Plants for Restaurants: Planter Decor And Patio Design (jayscotts.com)
•
4 Styles of Restaurant Lighting and Modern Ideas -Seascape Lamps
•
The Psychology of Restaurant Interior Design, Part 3: Lighting | Fohlio
•
Wall Finishes Trends in Commercial Interior Design (mindfuldesignconsulting.com)
•
10 Flooring Options for Your Restaurant | Modern Restaurant Management | The Business of Eating & Restaurant
Management News
•
Best types of Flooring for a Restaurant or Bar (Ultimate Guide 2019) (expressflooring.com)
•
17 Amazing Restaurant Interior Design Ideas (thedestinyformula.com)
•
What does restaurant mean? (definitions.net)
•
The Psychology of Restaurant Interior Design, Part 2: Scent | Fohlio
•
Restaurants With Striking Ceiling Designs (homedit.com)
•
Restaurant Safety Tips -Fire | Restaurant Seating Blog
•
https://rddmag.com/design/how-to/142-make-an-entrance
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https://www.archdaily.com/442110/green-sinato
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Restaurant Table Sizes & Dimensions -Seating Capacity Guide (restaurantfurniture.net)

139. GO TO CONTENTS
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Time-Saver Standards for Building Types Second Edition
•
Time-Saver Standards for Interior Design and Space Planning
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NeufertArchitect’s Data Fourth Edition
•
Detail in Contemporary Bar and Restaurant Design, Drew Plunkett and Olga Reid
•
Design and Equipment for Restaurants and Foodservice, Third Edition, Costas Katsigrisand Chris Thomas
•
100 Restaurant Design Principles
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Restaurants, Clubs And Bars, Second Edition, Fred Lawson
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IMAGES USED

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CREDITS: This presentation template was
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SUBMITTED BY –
SAUD AHMAD
20ARB566
B. ARCH. III –SEMESTER
AMU , ALIGARH
Edited and arranged by Saud Ahmad
THANK
YOU