Restaurants

Design Principles
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Restaurant types
Cafeteria

● A cafeteria is a type of food service location in which

there is little or no waiting staff table service.
● Also known as a canteen, or a food hall.
Cafeteria

● Typically, a patron takes a tray and pushes it along a

track in front of the counter.
● Depending on the establishment, servings may be
ordered from attendants, selected as ready-made
portions already on plates, or self-serve their own
portions.
Cafeteria

● Cafeterias are common

in schools, hospitals,
corporations and
educational institutions.
Fast food

● Fast food restaurants are

characterized both by the fast food
cuisine and by the minimal table
service they provide.
● Fast food restaurants emphasize
speed of service, convenience, and
low prices.
Fast food

● Operations range from small-scale

street vendors with food carts to
multi-billion dollar corporations
like McDonald's and Burger King.
Fast food

● Ordering is typically from a front

counter instead of from the table.
● Diners typically then carry their
own food from the counter to a
table of their choosing, and, in
some countries, dispose of any
waste from their trays afterwards.
Fast food

● Drive-through and take-out

service may also be
available.
● Fast food restaurants are
known in the restaurant
industry as QSRs or quick-
service restaurants.
Fast casual

● These are restaurants where more

of the food is prepared at the
restaurant than is the case at fast
food chains.
● They are primarily chain
restaurants, such as Pancake
House and Army Navy. In the US,
Chipotle is a good example.
Fast casual
● Fast casual restaurants usually do not
offer full table service, but may offer
non-disposable plates and cutlery.

● The quality of food and prices tend to

be higher than those of a conventional
fast food restaurant but may be lower
than casual dining.
Casual dining

● A casual dining restaurant is a

restaurant that serves moderately-
priced food in a casual atmosphere.
● Except for buffet-style restaurants,
casual dining restaurants typically
provide table service.
Casual dining

● A casual dining restaurant is a

restaurant that serves moderately-
priced food in a casual atmosphere.
● Except for buffet-style restaurants,
casual dining restaurants typically
provide table service.
Casual dining

● Chain examples include TGI

Friday's and Max’s.
● Casual dining comprises a
market segment between
fast food establishments
and fine dining restaurants.
Family dining

● Family style restaurants are a type

of casual dining restaurants where
food is often served on platters
and the diners serve themselves.
● Commonly, alcoholic beverages
are not sold at family-style casual
dining restaurants.
● Examples: Shakey’s Pizza, Racks.
Fine dining

● Fine dining restaurants are full

service restaurants with specific
dedicated meal courses.
● Décor of such restaurants
features higher-quality materials,
with an eye towards the
"atmosphere" desired by the
owner.
Fine dining

● The wait staff is usually highly

trained and often wears more
formal attire.
● Fine dining restaurants are almost
always small businesses or hotel
restaurants and are generally
either single-location operations
or have just a few locations.
Fine dining

● Food portions are visually

appealing.
● Fine dining restaurants have
certain rules of dining which
visitors are generally expected
to follow often including a
dress code.
The dining area
Adequacy of space

● The space allotted for restaurants must be adequate.

● When a space is too small, labor time and effort are
likely to increase.
● On the other hand, when a space is too large, building
and maintenance costs will increase.
Space allotment

● Rule of thumb:

40% 60%
Kitchen Dining Area
Sizing the dining area

● Sizing the dining area depends on two factors:

○ Patron size
○ Type of service
Based on patron size

● Generally, it is safer to assume that all patrons will be

adults, except for establishments that cater to children
exclusively, like school canteens.
● Guidelines:
○ 12 square feet or 1.10 sqm. per adult
○ 8 square feet ot 0.75 sqm. per child
Based on quality of service

● Deluxe or high-end restaurants require more space than

ordinary restaurants.
● Guidelines:
○ Casual dining: 10-12 square feet per person (about 1.00 sqm.)
○ Cafeteria: 12 square feet per person (about 1.10 sqm.)
○ Upscale dining: 12-14 square feet per person (1.00 - 1.30 sqm.)
Occupant loads from codes

● National Building Code (PD 1096):

○ Mercantile, street floors: 2.80 sqm / person
○ Mercantile, upper floors: 5.60 sqm / person
○ Mercantile, support space: 9.30 sqm / person
○ Mercantile, drinking establishments: 1.40 sqm / person
○ Mercantile, commercial kitchens: 18.60 sqm / person
Occupant loads from codes

● Revised Fire Code (RA 9514):

○ Mercantile, street floors: 2.80 sqm / person
○ Mercantile, upper floors: 5.60 sqm / person
○ Mercantile, support space: 9.30 sqm / person
Crowding

● Crowding is distasteful to many people

● Younger people, however, are more tolerant of crowding
than older people
● Crowding is also more tolerable in fast-food and quick-
service restaurants than in fine dining restaurants
Table size

● Placesetting (width per person)

○ 24 inches for adults (600mm)
○ 18-20 inches for children (450-500mm)
● In cafeterias, the tray size must be considered. Typical
tray sizes:
■ 10 x 14 inches
■ 12 x 16 inches
■ 14 x 18 inches
Table size

● Tables with a common width and a common height are

modular, and are ideal and flexible
● Small tables (e.g. 600mm x 600mm) are uncomfortable
for large patrons and are appropriate for quick dining
establishments only
Table size

● Table booths longer than

4 feet (1200mm) are
difficult for servers to
serve
Table size

● Table booths are typically

6 feet wide (1800mm),
including the seats
Table size

● It is desirable to provide for groups ranging from 2 to 8,

with a predominance for two-seater tables
● Two-seaters should be modular and must allow joining
with other tables to accommodate larger groups
● Wall bench-type seating and two-seaters with a ridge
denoting space for one may also be introduced for
solitary patrons
Rectangular tables

● Each person should have at least 600mm of the table

perimeter
● Tables should be 1500mm apart, allowing 600mm of
aisle width
● When tables are placed diagonally, corners should be at
least 600mm apart
Round tables

● Each person must have at least 600mm of the table

circumference
● Tables should be 1350-1500mm apart, allowing approx.
600mm of aisle space
Rectangular tables

● Square tables tend to be more

flexible, but rectangular tables
often make for a more
aesthetically-pleasing space
Booth tables

● Booths are more

expensive than ordinary
tables but they offer a
superior experience and
are preferred by most
patrons
Passage areas

● Minimum 18 inches (450mm) between chairs, 24 inches

(600mm) preferable
● Tables must be 48-60 inches (1200-1500mm) apart
● Diagonally-arranged tables utilize space better than
orthogonally-arranged ones
Turnover rates

● The number of times a seat is occupied during a given

period (e.g. per day)

Total number of
Turnover rate Number
x = persons that can be
per hour of seats
served in an hour
Turnover rates

● Influenced by the serving size, the elaborateness of the

service, and the diner’s time allowance
Turnover rates

● Breakfast foods, for

example, are eaten more
quickly than dinner

Army Navy’s Bacon Breakfast

Turnover rates

● Turnover is quicker in
restaurants where food
has been prepared in
advance and in self-
service establishments
Eating times

● Eating times vary greatly depending on many factors,

but common rules of thumb are:
○ Breakfast: 10-15 minutes
○ Lunch: 15-30 minutes
○ Dinner: 30-40 minutes
Flexibility in seating capacity

● While crowding is undesirable, so is the lonely

experience of dining in a huge area occupied only by a
few customers
● Sparse patronage creates an impression of poor
popularity, which hurts business
Flexibility in seating capacity

● Devices like folding doors

and screens may be used
to visually reduce areas
Dining room layout tips

● Anchor some of the

seating. Most people
prefer tables that are
“anchored” to walls or
partitions rather than
tables that are floating
in the middle of the
room
Dining room layout tips

● People order more food

when they occupy
anchored seating,
although this is often
compensated by the
longer time they spend in
the restaurant.
Dining room layout tips

● Seats may be anchored to the following:

○ Walls
○ Partitions
○ Screens
○ Columns
○ Drapes/curtains
Dining room layout tips

● Booth tables encourage the most spending, followed by

tables anchored to walls.
Dining room layout tips

● Place floating tables strategically. Guests spend less

time lingering at tables near busy areas, like the kitchen
or the exit, but they spend about the same average on
their checks.
● Thus, tables that are exposed to high traffic, the “bad”
tables, are often the most profitable.
Dining room layout tips

● However, keep in mind that this will affect the

customers’ memories of their dining experiences.
● While exposed, floating tables are often more profitable,
they are less likely to encourage customers to visit
again.
The meal production area
Sizing the kitchen

● Rule of thumb: The kitchen should be as large as about

30-50% of the dining area.
● This depends on many factors, such as:
○ Type of service
○ Volume of meals/customers
○ Variety of the menu
○ Elaborateness of preparation
Kitchen design

● Keep the basic work area compact, even for larger

kitchens.
● Choose finishes that require minimal cleaning and
maintenance.
● Ensure adequate, even lighting. Minimize shadows.
Kitchen design

● Provide adequate ventilation. Use exhaust fans and

range hoods if necessary.
● Provide adequate storage that is easy to reach and
access. Locate items in/near items where they are often
used.
The kitchen work triangle

● Composed of the three most-used

workstations in the kitchen:
○ Stove
○ Sink
○ Refrigerator
● These workstations must not be
too far not too near each other, as
this affects efficiency.
The kitchen work triangle

● Rules of thumb:
○ Each leg of the triangle should be between 1200mm (4 feet) and 2700
(9 feet).
○ The total of the three legs should be between 3700mm (12 feet) and
8000mm (26 feet).
○ No obstructions should intersect any leg of the triangle (cabinets,
islands, etc.).
○ Non-kitchen traffic should not flow through the triangle.
The legs of the triangle should be between 4 feet and 9 feet.
Non-kitchen traffic should NOT be allowed to flow through the triangle.
Further guidelines

● A sink should have a counter area of at least 600mm-

wide on one side and at least 450mm-wide on the other
side.
Further guidelines

● Allot 400mm-wide
counters on both sides of
the stove.
Further guidelines

● A refrigerator should have

at least a 450mm-wide
counter either on the handle
side or no more than
1200mm across from the
refrigerator.
Further guidelines

● Provide a food prep area at least 900mm wide located

between the sink and the ref.
○ If this is located between the sink and the stove, it will require more
travel.
Further guidelines

● Work aisles should be at least 1000mm for one cook, or

1200mm for more than one cook.
Basic kitchen layouts
Single-line layout
● Ideal for small apartments
● Works well with open plans
Galley layout
● Highly efficient use of
space
● Not ideal if corridor is open
at both ends (traffic
congestion will result)
L-shape kitchen
● Ideal for family kitchens,
highly flexible
● Can easily accomodate
tables and chairs in the
same room
U-shaped kitchen
● Requires plenty of space
● Affords large amounts of
countertop and storage
space
● Ideal if kitchen will be used
heavily
Commercial kitchen layouts
Commercial kitchen layouts

● There is no definite rule on how to arrange commercial

kitchen equipment. It all depends on the available space
and particular needs.
● However, there are four different arrangements that are
common.
Ergonomic layout
In a purely ergonomic
configuration, the kitchen
equipment is arranged according
to what is most comfortable and
efficient for the chef and kitchen
workers and is usually less
energy-efficient.
Ergonomic layout
For example, an ergonomically-
arranged kitchen might have a
freezer located beside a deep-
fryer.

Although not energy-efficient,

this allows for French Fries to be
moved directly from the freezer
to the fryer without taking a step.
Assembly-line
configuration
This design is ideal for a
restaurant that mostly produces
large quantities of the same type
of food, like pizzas or
sandwiches.

The kitchen is laid out according

to the order of use, and the
pieces of equipment are
generally arranged linearly.
Assembly-line
configuration
A pizza shop, for example, may
start with the commercial
refrigerator, move to the dough-
shaping area, then to the pizza
preparation table, then to the
overm and finally to the warming
and holding station.
Zone-style
configuration
In a zone-style configuration, the
kitchen is divided into different
zones or blocks.

Generally, there are blocks for:

● Food preparation
● Cooking
● Refrigeration and storage
● Sanitation and
warewashing
● Kitchen-to-server transition
End