Food service design in ergonomics

1. FOOD SERVICE
DESIGN
Mr. Rabi Emmanuel H. Mendoza

2. The layout and design of a food service operation are two of the
crucial factors in the success of the restaurant. The layout and
design of the operation affects such factors as the cost of the
operation, the image the operation portrays to guests, the flow
of goods from receiving to service, etc. There are many factors
that must be considered in the design and layout of the
operation that will help either contribute or hinder the success
of the operation.

4. Chain restaurants have a distinct advantage over independents
in the area of design and layout. Since chains [such as Chili's,
Red Lobster, McDonald's, etc.] operate many restaurants they
have the opportunity to try out many designs, then once they
find the designs that work best they simply replicate them for
future operations. This saves them both time and money as well
as increasing the opportunity for success because they are
building already tested designs.

5. There are problems if the layout is too small for the volume or conversely problems if it is too big. If the design is too small it
hinders productivity, slows service, and could drive away guests. If the design is too big the operating costs of the operation is
higher than it should be. A larger operation requires more labor to staff which in turn raises costs. Care must also be taken to
ensure the operation portrays the theme and mood the owner is trying to achieve. The design of both the interior and
exterior should reinforce the concept or theme of the operation.

6. Factors to consider in foodservice design
1. The profile of the guest

7. 2. Average number of guests per day

8. 3. Maximum number of guests per day

9. 4. Business pattern

10. 5. Guest's length of stay at food service operation

11. 6. Financial constraints of the operation
7. Type of menu and types of menu choices
8. Amount of money customer is willing to spend for the
meal

12. 9. The size of the building [this is usually dictated by the
size of the lot]

13. 10. The ratio of kitchen to dining room space

14. 11. The capacities of the equipment

15. 12. Type of seating

16. 13. Meals served [Breakfast only, Breakfast and lunch,
Lunch and dinner, or all three]

17. 14. Location

18. The challenge!!!
Find a design that reflects the concept, allows workers to do
their jobs, provides customers with what they want and desire,
and falls within the budget. Care must be taken so that the cost
of the facility is not more than the operation can afford to pay.

19. The goal of design is:
1. To balance the cost with the income potential
2. Make it appealing to attract guests
3. Allocate space so it is comfortable
4. Show imagination and creativity
5. Be efficient in both space and energy use
6. Be both safe and sanitary
7. Balance between practicality and appearance
8. The atmosphere is pleasing and complements the décor.

20. A properly designed facility is:
1. Both visually pleasing and operational.
2. The kitchen is large enough to serve the number of seats in the
dining,
3. the kitchen has the equipment necessary to prepare the items
on the menu,
4. The capacity of the equipment is sufficient to handle the
volume of business.
5. The colors and lighting in the dining room are complementary
and enhance the dining experience.

21. Atmosphere
When designing and develop a food service operation care has to given to more than simply the physical facility. This
does not discount the importance of the design of the physical facility but encourages those involved in the design phase
to consider the atmosphere of the operation. The atmosphere of the operation is developed once the design and layout
are completed.
Atmosphere is the overall impression the customer gets from the operation. Atmosphere helps encourage repeat
customers. Customers judge more than the quality of the food and service when dining. They judge the atmosphere in a
more subconscious way then the other factors of the operation. A poorly planned uncomfortable atmosphere is
definitely noticed. An atmosphere that is mediocre does not stand out to guests, where a great atmosphere is noticed.

23. Factors of Atmosphere
The atmosphere of a food service operation is multi-
faceted. It is made up the appearance, colors, odors,
sound and comfort level.

24. Summary
Many factors must be considered when designing a food service operation. The owner of the operation needs to do
research to determine many of the factors of the new facility. They must look at their customer profile, anticipated meal
patterns, forecasted customer counts, meals served, type of menu, etc.
The design of the operation comes early in the formulation of the restaurant. Changes to the design differ in cost and
complexity the longer into the process they occur. Alterations to the plans while the operation is still on the drawing board
are simple; changes once the operation is built are expensive and labor intensive.
The design of the operation is more than just the physical facility. Careful planning is required in the development of the
atmosphere of the operation. The atmosphere is everything the customer experiences when visiting an operation. It is the
design of the interior and exterior, the colors used the level of lighting, type of music, etc. Atmosphere is plays a crucial
role in encouraging repeat guests.

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NUNC VIVERRA IMPERDIET ENIM.
FUSCE EST. VIVAMUS A TELLUS.
PELLENTESQUE HABITANT MORBI
TRISTIQUE SENECTUS ET NETUS.