Restaurant

5/20/2018 Restaurant

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DESIGN 3

Plate No. 1 A Franchise Food Store

Activity No. 1

Brigette Ann D. Varela

BS ARCH 2C


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Restaurant

The space for dining area is calculated by the area in square meter per person seated,

multiplied by the total number of person seated at one time. Space requirement for a well-

planned restaurant is to determine from the result of the following information.

Planning Considerations:

1. What volume and type of services to be offered.

2. The number and sizes of the equipment to be used.

3. The volume of needed supplies.

4. The number of workers or employees required.

5. Suitable traffic area.

6. Small children may require .08 meters space for a certain type of service.

7. An adult would need 1.2 sq. meters space for comfort.

8. A banquet service needs about .90 sq. m. per seat.

9. For deluxe service restaurant to be comfortable, requires about 1.8 squre meters space

per person.

Table 4-1 AREA PER SEAT USED FOR VARIOUS TYPES OF FOOD SERVICE

Type of Service Area per Seat in sq. m.

Cafeteria commercial 1.50 to 1.70

Cafeteria College and Industrial 1.10 to 1.40

Cafeteria School lunchroom 0.84 to 1.20

Counter Service 1.70 to 1.80

Table Service, Hotel, Club Restaurant 1.40 to 1.70

Banquet minimum 0.93 to 1.00

Space requirement influences the building design and operating costs. For instance:

1. When a space is too small, the labor, the time and efforts are likely to increase, but the

volume and quality of output decreases.

2. When the space is too large, building and maintenance costs become excessive


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Space Requirements for Dining area


1.

Place setting for small children requires 0.08 sq. meters for certain types of service

compared to adults that need 1.2 square meters of comfort.

2. A banquet seating allowance can be small as 0.92 sq. m. per seat, and 1.8 sq. m. for

deluxe restaurant.

3. Diners comfort should be given allowance. Remember that crowding is distasteful to

many people especially the adults.

4. Although crowding is acceptable to low cost quick service units, it is not to those

offering leisurely dining.

5. Both young and adults enjoy having sufficient elbow room and enough space for their

food and beverages.

6. Place setting for adults provide 60 cm and 45 to 50 centimeters for children.

7. Service entrance may be estimated in the proportion of:

a. One small entrance for every 20 seats and

b. A large central door for every 50 to 60 seats

8. The central servicing station is determined by the distance between the dining area and

the service area. Small substation for silver dishes, napery beverages, ice, butter, and

condiments could be 2.0 to 2.5 square meters by 90 to 100 centimeters high.

Table Heights and Sizes

1. Table size gives the patron feeling of comfort and efficient utilization of the space. Four

trays 35 x 40 cm. fit better on a 120 centimeters square table than on 90 cm. or 106

centimeters square table.

2. Small tables measuring 60 or 90 centimeters square are economical for seating, but not

comfortable for large people. They are only suitable in crowded areas for fast turnover

and light meals.

3.

Tables with common height and width, offers flexibility in seating arrangement. They

are good for banquets or cocktail type bench seating along the wall.


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4. Table for booths longer than 120 centimeters is difficult for waitresses to serve.

5.

The width for booth and seats including tables are usually 165 centimeters.

Lunch Counter and Aisles

1. Lunch counter minimum width is. 40 centimeters

Maximum Width with seat is. 60 to 75 cm.

2. The maximum area best served by one waitress us 4.80 meters counter. This will allow 8

to 10 seats.3. The U shaped counter maximizes the use of space and reduces travel.

4. Space with 2.60 to 3.30 meters depth will be required for every linear foot of counter.

This will provide 90 to 120 centimeters public aisles. Where employees must oass a

width if 135 centimeters is ideal.

5. A minimum passage area is 40 centimeters between chairs excluding chair area.

6. Table should be space at 120 to 150 centimeters apart.

7. The best utilization of space can be determined through the use of templates or scaled

model.

8.

Diagonal arrangement of square table utilizes space better than the squarearrangement.

9. Lanes that passes between back of chairs are usually blocked when someone arise or

seated.

10.Height of dining tables in school eatery should be adjusted to the comfort of school

children. 60 centimeters is provided for children and 17 centimeters for adults.

Calculating the size of Dining Room

The number of people to be seated at one time is the information needed to calculate

the size of a dining room.

The total number of seats required at one time, multiplied by the space required for

each seat, will give the desired area of dining room.


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The number of times a seat is occupied during a given period is referred to as turn over.

The turn over per hour times the number of seats available, gives the total number of

customers can be served in an hour.

The Kitchen


1. Type of preparation and services required.

2. Amount of the total production made per unit.

3.

The volume of number of meals served.

4. Variety of food listed in the menu.

5. Elaborateness of preparation and serving.

6. Quality of individual service as in hospital tray.

7. Seating and service on several floors.

Table 4-2 AREA OF KITCHEN SPACE PER MEAL FOR FOOD FACILITIES OF DIFFERENT TYOE IN

SQUARE METER

Type of Facilities 200 or less 200-400 400-800 800-1300

Cafeterias 0.70.50 0.460.37 0.370.33 0.330.28

Hospital 1.70.42 1.10.42 1.00.42 0.933.7Hotel 1.73.7 0.700.28 0.560.28 0.370.28

Industrial

Lunchroom0.700.50 0.370.30 0.330.20 0.280.20

Lunch Counters 0.700.20 0.200.14 - -

Restaurant

service0.650.37 0.460.33 0.330.46 0.460.28

School

Lunchroom0.370.30 0.300.20 0.200.23 0.230.15


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Other Planning Considerations:

1. The shape of the kitchen, location of ventilation, elevator shaft, support columns and

partitions, should be considered in planning for the efficient work layout.

2.

Location of entrances for the smooth flow of traffic, window placement, suitable spaces

and coordination of window placement, suitable spaces and coordination of different

sections requires careful planning.

3. If possible, eliminate partition that reduces space. This will allow easy supervision of the

production areas.

4. Kitchen serving small number of people requires larger area footage per meal than

those serving bigger number.

Production Areas


1. A 60 to 75 centimeters table width is ideal if no dishes or food containers rest at the

back of the table.

2. A 90 cm. square table is preferred when the back of the area is used for storage.

3. Where two workers are working opposite to each other, A 110 cm. wide table is

recommended.

4. A 120 to 180 cm. work area is within the convenient reach of average person.

5. A 240 to 300 cm. long table is used for two persons working side by side.

6. Working table height is normally from 80 to 85 cm.

7. Aisles space should allow free easy movement of essential traffic. The minimum width

of a lane between equipment where one person is working alone is 90 cm.

8.

Where more than one is working, and another worker passes each other in the progress

of the work, 105 cm space is required. Where mobile equipment is used, 120 to 135 cm

centimeters aisle is sufficient.

9. For main traffic lane where workers regularly pass each other with mobile equipment,

provide 180 centimeters passageway.

10.

Door opening must accommodate large piece of equipment like roasting pans, baking

sheets and stockpots.

11.The main passageway should not pass through work center.

12.Compactness is essential in step savings. The work center should be in close proximity to

the main traffic lanes for accessibility.

13.Avoid disturbance from outside passing through the work centers.

14.Efficient work centers are those right angles with the traffic lanes.


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15.A good plan allocate less than allocate less than 30% of total space for equipment and

70% for work areas, traffic lanes, and space around equipment for easy operation and

cleaning.

Serving Areas


The space allowance for serving areas should be in accordance with the specific tyoe of

facility. The type of service is also a factor in allocating space.

1. The length of cafeteria counter depends on the variety and volume demands. Filled

space is unattractive, while crowding is undesirable.

2. A 4.50 meters wide floor space will permit 120 cm. patrons lane, 30 cm. tray side, 60

cm. counter width, 135 cm for workers and 75 cm. for back bar. The sizes of tray dictate

the width of the tray side.

3. Average length of counters in college residence, halls and hospitals is 9.75 to 12.60

meters. For school lunchroom, 4.50 to 6.00 meters long.

4. Counters height should be at comfortable level for workers and patrons. For little

children, 70 to 75 cm. high is ideal with narrow counter for services to reach over in

assisting a child.

Receiving and Storage Areas

Space allocation for serving depends on the specific needs as to volume and types of

item received and stored.


1. The average operation showed that 2.40 meters deep and 3.60 meters long dock is

sufficient in receiving items (although this is not sufficient for a large one)

2. Space requirements of storage for 30 days was calculated approximately one half the

total served. If 1,000 are served, 50 sq. meters maybe used as tentative for food storage

needs.


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Refrigerated and Low Temperature Storage


1. Know the quantity to be stored at one time.

2. Allocate 20-30% for meat.

3. 30-35% for fruits and vegetables.

4. 20-25% for dairy products.

5. 10-12% for frozen foods.

6. 5-10% for carry over foods, salads, sandwiches, materials and bakery products.

7. Walk in storage is more feasible for operations serving 300-400 meals per day. A 110

centimeters aisle is recommended.

8. The minimum dimension of a walk in storage is 3.00 x 3.00 meters. This will permit two

storage areas at 75 cm. wide with 90 to 120 centimeters aisle.

9. Door has a minimum width of 105 centimeters to admit large crates container.

10.About 20 kilograms frozen food can be stored in a cubic foot if stacked in cases and 15

to 30 kilograms for refrigerated food per cubic foot.

Employees Facilities


1. Provide lockers and lounge area, toilets and showers, time recording equipment, and

hand basin near the working area.

2. Provide one washbowl for every 10 or less workers.

3. Provide one toilet stool for every 12-15 women.

4. Provide one urinal and toilet stool for every 15 men.

5. Toilet compartment should be 90 x 130 cm. clear inside dimensions.

6. Space for clock recorder is 40 x 33 x 40 cm. high.

The Cashier

The most ideal location of cashiers desk or counter is the right side of the door when

leaving the store. This will avoid cross traffic with the incoming customers.


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Other considerations:

Applications for restaurants, cafs or fast food outlets generally give rise to a number of

issues and objections which are specific to these particular categories of land use. As a

result, the likely impact of such proposals on the character and amenity of the adjoining

or surrounding area will be an important concern when determining applications. In

assessing this impact, a number of factors need to be taken into account i.e.

noise disturbance;

smells and fumes;

refuse and litter; traffic considerations and car parking; and

provision for people with disabilities.

The use of planning conditions is often paramount to the control of restaurants, cafs

and fast food outlets, particularly in relation to the above considerations. The impact of

many proposals which would otherwise be rejected, may be mitigated by the imposition

of such conditions. Preventative measures can be taken through the development

control process by for example restricting opening hours and dealing with the technical

aspects of noise and fume attenuation. The Environmental Health Department of the

relevant local council will be consulted as appropriate during the processing of planningapplications and in the formulation of any conditions considered necessary for the

approval of the development. Local councils also have an important reactive role to play

and have extensive regulatory control of restaurants, cafs and fast food outlets,

especially in relation to food and hygiene aspects.

Noise Disturbance

Whilst residential areas are likely to be sensitive to noise disturbance, it can also be aserious problem in town centres and in areas where commercial activities dominate but

where there may be residential accommodation beside or over the proposed use.


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Noise associated with restaurants, cafs and fast food outlets emanates from a variety

of sources, the main ones being:

vehicles - starting, revving of engines, screeching of tyres, sounding of horns,

radios playing, opening and closing of doors, manoeuvring

people - the comings and goings of customers and staff (talking, shouting)

use of equipment associated with catering establishments.

These sources of noise are especially noticeable in the late evening when local residents

have a legitimate expectation that surrounding background noise levels will remain low.

In that respect, take-away uses, which often generate frequent vehicle and pedestrian

movements, can be particularly annoying and unacceptable. The weight that theDepartment will attach to noise disturbance will be greater where there is an increased

likelihood that customers will seek to park close to the premises, or in nearby residential

streets.

Objections to planning proposals, based on the harmful effects of noise, may, however,

be overcome by means of planning conditions attached to a grant of permission in

appropriate cases. If the Department is not satisfied that such objections can be

overcome by the imposition of conditions, the application will be refused.

Conditions designed to prevent noise disturbance will generally involve or require some,

or all of the following: Restrictions on hours of opening (in predominantly residential areas).

Restrictions on Sunday opening.

Restrictions on the use of land within the curtilage of the premises e.g. open

areas at the front or rear of the premises. -Sound-proofing of the premises i.e.

walls and ceilings.

Double-glazing of windows and installation of self-closing external doors.

The prevention or restriction of live or amplified music. -The installation and

maintenance of any necessary equipment. -Restriction on customer

numbers/floorspace. Restrictions on servicing.


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Smells and Fumes

Objections based on the likely impact on amenity of smells and fumes, particularly in

relation to nearby residential property, are among the most common objections to

which proposed restaurants, cafs and fast food outlets give rise.

Although nuisance caused by the unpleasant effects of smells and fumes emanating

from food preparation areas can be considerably reduced by modern filtering and

extraction equipment, residual odor often proves detrimental to residential amenity,

particularly if there are a number of such uses in close proximity to one another. The

problem can be exacerbated if ducting cannot be installed to a height sufficient to

ensure efficient dispersal of smells or if topographical and atmospheric conditions

combine to impair such dispersal. Where high levels of odours or inadequate odour

dispersal are anticipated, an active odour abatement system may be required e.g.

activated carbon or the use of electrostatic precipitation combined with odour

neutralisation after the main grease filters in the canopy. The adoption of such a system

coupled with atmospheric dispersion and dilution represents the best practicable means

of mitigating odour nuisance.

If unacceptable smells and fumes cannot be prevented by means of effective low or high

level ducting, or if ducting cannot be installed without significant detriment to visual

amenity, planning permission will be refused.

Generally, conditions to prevent smell nuisance will involve or require the following:

Approval by the Department of a scheme for the extraction of cooking odours.

Installation of equipment before commencement of the use and maintenance

thereafter.

Appropriate siting and design of ducting and other external equipment.

Refuse and litter

5.12 Litter is inherently unsightly and causes considerable annoyance to residents and

adjoining businesses. It can also be prejudicial to regeneration efforts, particularly

within town centres. The fact that litter will be a consequence of a proposed use of land,

particularly a take-away premise use, is therefore a material planning consideration.


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5.13 Inadequacy of storage facilities for refuse can result in harm to visual amenity as

well as serious risk to public health, and it is important to ensure that there is sufficientphysical space for its accommodation. Proposals for restaurants, cafs and fast food

outlets should therefore include adequate facilities on the premises for the

storage/disposal of refuse generated by the business. Refuse should not be left outside

the premises, for example, on forecourts or on the public road (except for collection

purposes) but should be stored in containers within an enclosed area of the premises.

Suitable access must also be provided for the collection of refuse. Applicants should

note that failure to comply with environmental legislation in relation to the

storage/disposal of refuse could result in prosecution by the local council. More

information on the storage and collection of refuse can be obtained from local councils. 5.14 Typically, conditions to prevent nuisance arising from refuse and/or litter will

involve or require:

Provision of space within the premises for the storage of refuse in containers.

Prohibition on the use of public footpaths and/or roads for the

Storage of refuse (except for collection purposes).

Provision of litterbins both inside and outside the premises.

Article 13 of the Litter (Northern Ireland) Order 1994 empowers local councils to issue

street litter control notices in relation to litter on the occupiers of certain premises.

These notices are the means whereby local councils can ensure that the owners ofpremises such as restaurants, cafs and fast food outlets (only fixed premises are

coverednot mobile vendors) are required to clear litter from the frontage of their

properties. This can involve sweeping or providing and servicing litterbins.

The litter legislation allows for local councils to place signs, outlining the litter law, in

prominent areas. The courts can impose fines of up to 2,500 for litter offenders, and

Article 14 of the Litter Order empowers the local councils to provide and maintain

receptacles for litter in any street.


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Traffic considerations and car parking

Restaurants, cafs and fast food outlets often give rise to concerns about their effect in

terms of traffic flow, road safety and car parking, and the following matters will be taken

into account by the Department in coming to its decisions on applications for

restaurants, cafs and fast food outlets.

The planning history of the site.

The existing use of the site.

Existing traffic conditions.

The availability of public transport. The availability of public parking provision.

The implications for the amenity of the surrounding area (particularly if

predominantly residential).

The availability of private parking provision, where required.

Fast food outlets are often located on busy urban or suburban main roads, and

experience has shown that a significant proportion of their trade is car borne and short-

stay. Where there is limited or no parking, either outside or in the immediate vicinity of

the premises, customers may be tempted to indulge in short stay parking of an

opportunistic and possibly dangerous nature, for example, near to junctions and trafficlights or within the approaches to pedestrian crossings. Combined with the

manoeuvring of vehicles (in order to park in a confined space, for example) and the

additional movements of vehicles stopping at and leaving the premises, the free flow of

traffic on the main roads can be obstructed, causing congestion and inconvenience and

jeopardising the safety of other road users.

In such circumstances, the Department may have to refuse planning permission or to

impose conditions on a restaurant use, for example, to prevent its use as a take-away

(this will be inappropriate where the use is ancillary). Applicants may therefore wish to

consider other options such as locating on secondary roads or a location not directlyfronting onto a highway, which would satisfy traffic/car parking considerations.

Inadequate car parking provision may also lead to an increase in parking in adjacent

streets where parking problems may already exist, causing inconvenience to residents.

Restaurants, cafs and fast food outlets cause most parking problems in the evenings

and at weekends when the demand for on-street parking spaces by residents is

heaviest. The Department will have regard to the availability of kerbside spaces and any


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off-street parking provision. Planning permission may be refused if customer and staff

car parking would prevent local residents from parking their cars near to their homes.

Adequate arrangements must also be made for the servicing of the premises, both by

delivery vehicles and for refuse collection. Ideally this should occur away from the main

road.

Provision for people with disabilities

The Disability Discrimination Act 1995 gives disabled people new rights in a number of

areas including access to goods, facilities and services, and the Act will require physical

alteration to premises by October 2004.

The suitability of access to buildings for use by the public, which includes people with

disabilities, is a matter of public interest and is a material planning consideration.

Furthermore, the Department would draw the attention of applicants to the need to

satisfy the provisions of Disability

Private transport is the preferred travel mode for many people with impaired mobility.

Therefore, where appropriate, conditions will be attached to the grant of planning

permission requiring development, whether new development or a change of use of an

existing building, to provide the following in order to facilitate people with impaired

mobility:

suitable means of access to the building;

suitable means of access between buildings where the planning application

relates to more than one building;

appropriately designed means of access to the building from other parts of the

development, such as external car parks; and

an appropriate proportion of designated, appropriately positioned, designed and

sized car parking spaces (where new provision is required).

In addition, applicants are strongly encouraged to consider the following:

the provision of a section of the counter within takeaway and self-service

restaurants at an appropriate height for wheelchair users; and

the provision within cafs and restaurants of sufficient space around seating

areas to allow for the movement of wheelchairs and the provision of some tables

without permanent seating to accommodate wheelchairs.


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Types of Restaurants

Restaurants may be classified or distinguished in many different ways. The primary

factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian,Chinese, Indian, French, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tastet

restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may

differentiate themselves on factors including speed (see fast food), formality, location, cost,

service, or novelty themes (such as automated restaurants).

Restaurants range from inexpensive and informal lunching or dining places catering to

people working nearby, with simple food served in simple settings at low prices, to expensive

establishments serving refined food and fine wines in a formal setting. In the former case,customers usually wear casual clothing. In the latter case, depending on culture and local

traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers

sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After

eating, the customers then pay the bill.

For some time the travelling public has been catered for with ship's messes and railway

restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also

cater for the needs of travellers by providing Railway Refreshment Rooms [a form of

restaurant] at railway stations.) In recent times there has been a trend to create a number of

travelling restaurants, specifically designed for tourists. These can be found on such diverse

places as trams, boats, buses, etc.


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Legend

1. Waiters passageway, meal and beverage counter-dish return

2. Dish washing area (dishes, glasses, silver)

3. Beverages preparation and serving

4. Pastry (cookies, cakes, ice cream, desserts) prepare and serve.

5. Cold Kitchen (cold appetizers, salad, fish)

6. Warm Kitchen (sauces, roasts, grill, fish) prepare and serve

7. Warm kitchen (soaps, vegetables, entrees) prepare and serve

8. Pot and Pan washingcasseroles area

9. Vegetable preparation

10. Vegetable cold storage

11. Meat and Storage


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Design & Layout of Foodservice Facilities

Overview

Space analysis for the following functional areas:

Receiving

Storage

Office

Pre-preparation Final (Hot-food) preparation

Bakery

Employee locker room and toilet

Service areas

Dining

Bar

Ware washing

Space Analysis

What are the general requirements for each functional area?

How large should each functional area be?

How should the functional areas should be arranged in relation to each other

What special design features are necessary in each area?

Receiving

General Description:

Delivery & inspection of goods


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Relationship to Other Areas:

Storage areas

Access for vehicles

Pre-preparation and preparation areas

Dock AreaSpace Requirements

A small foodservice operation served entirely by small delivery trucks requires far less space for

receiving than does a large operation served by semi-trucks.

Receiving AreaSpace Requirements

This Receiving Area of approximately 64 square feet

contains all the essentials and is adequate for a small

restaurant. A much larger facility would have a

longer receiving table and more space for staging

products as they are inspected. However, few

foodservice facilities require more than 120 square

feet (warehouses excepted)


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Storage

General Description

Dry or canned food storage

Paper and cleaning supplies storage

Refrigerated storage

Utensil and cleaning equipment storage

Relationship to Other Areas

Receiving Pre-preparation and preparation

Dry Storage Space Requirements


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Office for Managerial Personnel

This small office, 64 net square feet, is functional for

managers who need a place for quiet work and a

place to speak privately with employees

Pre-Preparation

General Description

Where foods are processed, mixed, combined, held, cleaned, or otherwise made ready

for final preparation

Typically occurs prior to the meal is served


Storage areas

Final Preparation (Hot Food)

Flow and Spatial Relationships for Preparation

Raw food flows from storage to pre-prep, then to final preparation (hot and

cold), and finally to service.

These functional areas need to be located adjacent to one another, following

the flow of food products, for efficient design.


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Baking

General Description

Produces baked goods, such as rolls, muffins, cookies, cakes, pastries, and similar items


Pre-preparation

Can be relatively separate from other functional areas

Requires dry and refrigerated storage

Locating the bakery near customers can increase sales

Baking Area

This baking area is about 17-6 long by 9-6 wide, or 166

square feet. It is designed to prepare cakes, pastries, rolls,

muffins, and similar items, including those that rise (use

yeast).

Bakery Example: A Bagel Shop

This Bagel Shop has a total of about 1700 square feet, with 210 sf in the store room, 110

sf in the walk-ins, about 400 sf in preparation, and the remainder in service


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Bar

General Description

Service of spirits, beer, wine, etc.

A bar for servers who take drinks to customers tables is a service bar


Adjacent to customer reception

If food is served at the bar, it should be near final preparation


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Bar Sizing

Service Example: Bar

Documents

Restaurant