3. In this present world where works are given
more priority, Restaurants has own a best place
among peoples. Thus in this regards we are given to
research universal guidelines of restaurants design
where the core purpose lies on understanding and
working on the tiniest issues that arrises while
designing a restaurant.
OBJECTIVE
• Understanding restaurant and its very idea
• Creating better plan for the function of restaurant
• To provide the restaurant with unique identity
• To introduce modernity to boring restaurant
• To provide sustainability in design.
4. HISTORY
The term restaurant (from the French
word trestaurer, to restore) first appeared in the
16th century, meaning “a food which restores”,
and referred specifically to a rich, highly flavored
soup. The modern sense of the word was born
around 1765 when a Parisian soup-seller named
Boulanger opened his establishment. Whilst
inns and taverns were known from antiquity,
these were establishments aimed at travelers,
and in general locals would rarely eat there. The
modern formal style of dining, where customers
are given a plate with the food already arranged
on it, is known as service à la russe, as it is said
to have been introduced to France by the
Russian Prince Kurakin in the 1810s, from where
it spread rapidly to England and beyond.
FOREWORD
Eating is one of life’s pleasure and
pride – so is cooking and serving good food to
others. A restaurant is a commercial outfit which
specializes in the preparation of quality food
and to serve them to satisfy the customer’s
demands. Their motto is “Customers are our
assets and satisfied customers are our source of
wealth”. Restaurants do have state of the art
kitchens in their premises, where food items are
prepared, following a fixed menu to serve the
customers. Most restaurants are also equipped
with infrastructure facilities, table settings, and
dining halls of various sizes to cater to needs of
small gatherings to grandiose banquets to suit
customer demands and above all, trained
personnel to provide a satisfactory service
5. TYPES OF
RESTAURANTS Types of restaurant
Fine dining
Casual dining
PUBS and bar
Cafe or bistro
Quick service
restaurant
Food truck or Food
Cart
Bakery,Sweet Shop
Ice Cream
parlor
6. • Comfortable sitting area,
pleasant ambiance, and lively
music
• This format has the most
extensive menu of liquor and
mocktails.
7. FINE DINING
• Fine dining restaurants offer diners an upscale meal
experience often comprising several courses (e.g., salad,
appetizer, entree, dessert).
CASUAL DINING
• Customers are served at their table
• Food offerings are moderately priced
• Casual dining restaurants fall between fine dining and fast
casual on the “fancy” spectrum
QUICK SERVICE RESTAURANT
• Typically serves fast food which takes less time for
preparation and is prepared in a few minutes
• Food served here is quick and cheap compared to other
formats
• Design and ambience are simple
• Offer basic services like few tables and chair for fast dining,
delivery service or a pickup counter
8. BAKERY
• It offers cakes, pastries, snacks and various types of bread.
• It provides basic service like delivery, self-service and may
have a sitting area.
FOOD TRUCK OR FOOD CART
• Food Trucks are essentially movable Quick Service
Restaurants (QSRs)
• Provides fast and cheap food.
ICE-CREAM PARLOR
• Usually serves the different types of ice-creams, shakes,
and ice-cream cakes.
• Ice-cream parlors have come up to be the most innovative
concepts in terms of process and service levels, unlike the
traditional way of serving the regular flavors.
9. • It does not usually provide
table service and has the self-
service option.
• The menu of cafe or Bistro
typically includes beverages,
and finger foods such as
pastries, pizza, and sandwiches.
• Comfortable sitting area
though and creates a relaxed
mood for its customers.
10. ALLOCATING PRIMARY SPACE
VENUE SQ. FT PER PERSON
Fine Dining 18-20
Full Service Restaurant 12-15
Counter Service 18-20
Fast Food Minimum 11-14
Table Service/Hotel/Club 15-18
Banquet/Event Hall 10-11
[PERCENT
AGE]
[PERCENT
AGE]
DINING AREA KITCHEN , STORAGE , PREPARATION
PROGRAMS
11. KITCHEN
• Before starting to design a restaurant's kitchen, you need to think about work flow and the essential pieces
in your kitchen because different restaurant concepts will have different needs.
• For example, a contemporary bistro will need different equipment and designs than a fast food
establishment.
Kitchen Triangle Rule
According to the kitchen triangle
rule, each side of the triangle should measure
no less than four feet and no more than nine
feet and, ideally, the perimeter of the triangle
should be no less than 13 feet and no more
than 26 feet.
12. Six principles of restaurant kitchen design
a.Flexibility and Modularity
a.Simplicity
a.Flow of materials and personnel
a.Ease of sanitation
a.Ease of supervision
a.Space efficiency
13. Percentage of total kitchen space requirements
• Working aisle widths should be 0.90-1.20 m
• Side traffic routes with (temporary) overlapping use 1.50-1.80 m and
main traffic routes (transport and two-way through traffic) 2.10-3.30 m
wide.
• For kitchen areas in small to medium restaurants, aisle widths of 1.00-
1.50 m should be sufficient
• 10%
Good deliveries including inspection and waste storage
• 20%
Storage in freezer, cold and dry rooms
• 2%
Vegetable and salad preparation area
• 8%
Cold dishes , desserts
• 8%
Patisseries/cakes
• 2%
Meat preparation
• 8%
Cooking area
• 10%
Washing area
• 17%
Traffic area
• 15%
Staff room and office
14. Requirements of kitchen
• The Receiving Area :The receiving area is the delivery point for all food and other items used
in the restaurant. Correct management of everything delivered helps ensure that it is stored
correctly and is in the right place.
• The walk-in freezer : Frozen goods are normally stored in a walk-in freezer. Walk-in freezers
must keep frozen items at the correct temperature to avoid thawing and potential
contamination.
• The Walk-in Refrigerator : Walk-in refrigerators need to keep refrigerated goods at a
temperature where it is not cold enough to risk freezing items like milk but not too warm as
to risk spoilage
• Not too warm and not too cold : A temperature of between 35°F and 38°F degrees is a
recommended ideal. An important consideration for walk-in refrigerators is that every time a
door opens, the temperature is affected. Constant monitoring of refrigerator temperature is
essential
• Dry goods storage : Dry goods also need correct storage temperatures, ideally between 50F
and 70F. Along with storing dry goods in tightly sealed containers, will help preserve
freshness
• Space for the employees : . Employees need to have access to restrooms and locker rooms
where they can change and securely store their belongings. These should be separate from
areas accessible by customers.
15. RESTROOMS
• The cleanliness of the restaurant, especially the
restrooms, forms an integral part of the customer’s
dining experience.
• Give special attention to this area as it is usually
ignored in the restaurant planning and design
stage.
• Restrooms leave a lasting impression on the mind
of the customer.
• They should have sufficient lighting and be easy to
clean and maintain.
16. TOILET REQUIREMENTS
• one toilet pan per 100 male users and one toilet pan for
25 female users.
• There should also be a urinal and washbasin for every
50 male users and 1 washbasin per 50 female users.
• A lobby is required where a toilet would.
• Considerable distance between the toilet and the
kitchen.
• On the basis of distance alone, where a toilet with no
lobby is located 20 metres from an area where open
food is handled.
• Ventilation within a room containing a urinal is normally
expected to achieve 3-6 air changes per hour
• easy to access for the customers.
• shall also have wheelchair access for physically
challenged customers.
• equipped with sanitation facilities, especially trash
disposal, and have proper designated space on the
bathroom floor plan.
• The restrooms should also be equipped with proper
lighting.
17. RECEPTION AREA
• Reception areas, are spaces inpublic setting where
visitors are first met and greeted.
• Designed to support and assist the primary functions
of a business
• It is important for the values associated with a
company to be reflected in the design of the
reception area
• Visually clean with documents and files out of sight
and organized in storage
• 20 square feet (1.89 sq. m) per person when seated
in small chairs with an 80 square feet (7.43 sq. m)
minimum altogether
STAFF PERSONAL AREA
• There should be a space for a staff toilet
• A small area can also be created for staff where they
could change their uniforms and keep their personal
belongings or things they would need for their use.
18. • Having a bar in your restaurant
irrefutably raises the profile of
your venue
• Adding a bar will entice customers
to return (providing that the
drinks you offer live up to their
expectations)
• Signature drinks give your
restaurant a special draw among
your patrons and satisfied drinkers
BAR AREA
19. • For safety assurance and to
allow for the free flow of
traffic for customers and
servers there needs to be a
minimum space allowance
for the traffic path between
the various furniture items.
20. CHAIR AND TABLE SPACING
• 14 sq. ft per person for spacious dining
(allows for a table, chair, and aisle)
• 12 sq. ft per person for cafeteria or
restaurant-style seating
• 10 sq. ft per person for banquet,
institutional, or close seating
21. SANITATION FACILITY
• Restaurant restrooms must be properly equipped with sanitation facilities, especially trash disposal, and
must have sinks with soap and hand-drying materials.
• Local regulations may require soap dispensers instead of bars and paper towels or warm air dryers rather
than shared cloth towels.
• Requires separate sinks and hand-washing facilities in kitchens and food preparation areas.
Fig: Drainage in kitchen
Water supply and fixtures:
• Hand wash basins
• Dishwashers
• Sinks
• Eliminate risk of cross contamination
• Portable water supply
• Hot water supply
• Drainage
22. DOORS
Panel type
• Single Panel : Single panel doors are used to fill
openings anywhere between 18" and 44" wide.
• Double Panel : Double panel doors are used to fill
openings anywhere between 36" and 84" wide.
Hinge Type
Since double panel doors will have a hinge on
each door panel, a hinge side is needed for single panel
doors only.
Impact plates
Impact plates add an aesthetic appeal and will
improve the durability of the door panel.
Laminate or color options
It adds to the design of the building and color
help to compliment the décor.
23. WINDOWS
It let the light in, as well as give customers a view outside .
Types of windows for restaurants
25. Lighting for different times of day
BREAKFAST Bright lighting should be used for meal
services earlier in the day
LUNCH Lunchtime services should have moderate
lighting
DINNER
Low lighting is appropriate for the evening
dinner since they helps to relax the
customer.
27. COLORS
Important aspect of the interiors as they play a significant role in influencing customer perception, and also
impact their purchase decision.
Impact of the various restaurant interior colors on
customers:
Light colours: white, beige, and light grey : Evoke a relaxed feel among customers, making them want
to stay more as they feel welcomed
Curbing appetite: blue and purple : Blue decrease the appetite of customers. red catches the
customer’s eye far before purple, so the decision to spend is already cultivated before the relaxing mood
kicks in.
Rushing in and out: bright shades of red and yellow : They are the most cheerful colors to see . Both
colors elevate the heart rate and blood pressure of the customers and create a new emotion, which
makes them eat fast and leave.
Letting the customers stay: warmer shades of red, orange, brown : Dark, earthy colors, when
painted onto the walls in light shades and combined with a little lighting of warm colors, helps the
customers relax and want to stay more
28. HVAC
They improve the working conditions, indoor air quality and make the space comfortable
Benefits
a.Control kitchen air
quality & temperature
a.Restrict odors
a.Keep diners
comfortable and safe
a.Enhance air filtration
& ventilation
a.Minimize Energy
loss
29. Restaurant ventilation design
Exhaust hoods are the foundation of a restaurant
kitchen ventilation system. They’re needed where
heating elements like grills, stoves, and fryers are
used
Commercial Kitchen Hoods
• The role of a kitchen hood in a restaurant is to
improve ventilation and remove odors.
• it keeps your restaurant clean. It keeps the walls
and countertops free from grease residues and
smoke.
30. FLOORING
• The flooring becomes the foundation of your decor aesthetic.
• It also must be functional and safe
Concrete Tile Cork Hardwood Laminate
Epoxy Vinyl Stone Rubber Carpet
Types
31. Ceiling
• Restaurants usually have a large number of rooftop units for kitchen vents, cooler compressors, and air
conditioners
• Ceiling finishes in food storage, food preparation, utensil washing, refuse storage, janitorial areas, service
areas, toilet rooms and employee change/clothing storage areas shall be smooth without texture.
• Open beam or rafter ceilings are not acceptable except at bars in which alcoholic beverages are sold
• Piping, ducts, and conduits of all types must be properly concealed within walls or above the finished ceiling.
• Attachments to ceilings such as light fixtures, mechanical room ventilation systems components, vent covers,
wall-mounted fans, decorative items, and other attachments shall be easily cleanable.
Parking
The number of parking spaces available near your restaurant can influence the number of customers
who enter your establishment.
• <2,500 square feet of building area – 1 space for each 100 square feet of building area
• >2,500 square feet of building area – 1 space for each 75 square feet of building area
• If no customer service or dining area is provided – 1 space for each 275 square feet of building area
• Drive-in service – 8 queue spaces for each service lane
33. Fire safety
• The majority of commercial fires occur in restaurants due to the variety of flammable objects
found in active kitchens
• Employees should be instructed on fire safety protocols, learning steps they can take to prevent
fires and the common fire hazards to avoid.
Fire safety checklist
• Exit signs should be installed and visible above all exits
• All exits should be kept open and free of debris
• A fire exit should be mapped out, posted on walls, and taught to employees
• Appliances and other equipment should be inspected and maintained on a routine
basis
• All flammable objects such as liquids and chemicals should be stored properly
• Fire extinguishers should be placed around the establishment
35. POS System
• POS stands for Point Of Sale, a system that is
used throughout the restaurant and retail
industry
• This makes swiping credit cards more secure for
both the customer and the business.
• This helps cut down on employee theft
Sevice Area
• This area needs to be located at the very front
of the kitchen, just after the meal cooking area
• If you have a serving staff, this is where they will
pick up finished dishes to take to customers.
• If you have a self-serve or buffet-style
restaurant, this is where foods will be displayed
in warmers for customers to assemble their
plates.
Food Hygiene
Cleaning
Cooking
Cross-
Contamination
Chilling
36. LANDSCAPING
• Not only interior aspects but the exterior views must be
aesthetically pleasing too.
• The landscape is pleasing and beautiful then it will help
in welcoming the patrons naturally.
• Greens against concrete surfaces are very inviting,
thus a good choice to use right at the entrance
• A restaurant must present the perfect atmosphere for
the guests to savor their meals or drinks
• Landscaping may vary from the climate, land
topography and surrounding of the site.
VAASTU
Vastu is a science of architecture that mainly
focuses on direction of a living space together with
combining all five nature's elements to create a
congenial setting/atmosphere helping the occupants
to experience peace, prosperity, happiness, and
soundness of health
• It is advisable to make seating arrangements for
the restaurant on the first floor only.
• Main entrance of the restaurant should always
be from the East or North.
• Reception in restaurants should be better placed
in the Northern side.
• Toilets should be located in the North-west or
West of the restaurant
• Keep the North-east of the restaurant clean and
tidy and also incorporate water sources such as
the water fountain here.
Vaastu tips for restaurants
