O slideshow foi denunciado.
Seu SlideShare está sendo baixado. ×

Restaurant ppt 2nd sem.pdf

Carregando em…3

Confira estes a seguir

1 de 37 Anúncio

Mais Conteúdo rRelacionado

Semelhante a Restaurant ppt 2nd sem.pdf (20)

Mais recentes (20)


Restaurant ppt 2nd sem.pdf

  3. 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. 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. 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. 6. • Comfortable sitting area, pleasant ambiance, and lively music • This format has the most extensive menu of liquor and mocktails.
  7. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 23. WINDOWS It let the light in, as well as give customers a view outside . Types of windows for restaurants
  24. 24. LIGHTING Lighting Fixtures Natural Lighting Smart Lighting Outdoor Lighting TYPES OF LIGHTINGS
  25. 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.
  26. 26. Restaurant Lighting Fixtures Pendants Lights Scones Ceiling Fans Chandeleirs LED Lighting Track Lighting Utility Lighting Recessed Lighting
  27. 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. 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. 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. 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. 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
  32. 32. Parking Layout
  33. 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
  34. 34. a.Restaurant Fire Codes a.Fire Alarm Systems a.Fire Sprinkler Systems a.Fire Suppression Systems Important Points to be considered for fire safety
  35. 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. 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