Aashish Jain,2 year commercial design Diploma ,NSQF Level 6

Project Report On
Commercial Design
(Restaurant Design)
Submitted To
Dezyne E’cole College
Towards The
Partial Fulfilment of
2nd Year Commercial
Design Diploma
NSQF Level-6 NSDC
By-
Aashish Jain
106/10 Civil Lines, Ajmer
Tel:- 0145-2624679
www.dezyneecole.com
2016-17

106/10 Civil Lines
Ajmer-305001, Raj.
Tel: 0145-2624679
www.dezyneecole.com
This project report of Mr. Aashish Jain student of 2nd Year
Commercial Design Diploma, NSQF Level 6 NSDC; has been
checked and has been graded as
Thanking You
Principal
(Seal & Signature)
GRADE SHEET

SYNOPSIS
During the 2nd year commercial design diploma nsqf level-6 nsdc, i
have learnt about commercial spaces like retail, hospitality and office
design. This project deals with the hospitality design-restaurant design. I
was supposed to design a restaurant for a client group of mediocre
and upper class on a prime location after the SWOT analysis of different
restaurants nearby the site. In this project, first I have learnt about the
terminology of a restaurants, different types of restaurant and different
spaces working in a restaurant. After learning about this, I have learnt
about commercial anthropometry and ergonomics which helped me
in doing the space planning of the restaurant and I have taken up the
restaurant at bye level and separated the back area from site of the
customers. I have paid attention to various aspects like separate entry
for staff, receivables; exterior presentation has been attractive or not.
To make the exterior attractive I have used joining of shapes so that the
3d of the restaurant comes up attractive. I have done the space
planning with all the necessary architectural layouts, and 3d papers of
the structure with different colour coding. Then before coming up to
the design part, I was very much fascinated by the Chinoiserie style
and I opted it for the designing of the restaurant. First I made a look
book to made it clear to myself that on what elements, colours and
other materials I have to work upon and used in my design. Then I
chose a mood that is pure and the main colours from the style. I
designed the whole restaurant and the detailing of one wall has been
shown with material usage and other required details like lighting,
fabric etc. I have also design the ceiling for the restaurant. All these
working you will see in the further pages of the portfolio.

ACKNOWLEDGEMENT
I am Aashish Jain, student of Interior Designing Department of Dezyne
E’cole College would like to express my gratitude to each and every
person who has contributed in stimulating suggestions and
encouragement which really helped me to coordinate my project.
I also thank Dezyne E’cole College who provided insight and
expertise that greatly assisted the project. Also, A special thanks to my
teachers, parents and colleagues who have supported me at every
step. Not to forget, the almighty who blessed me with good health
because of which I worked more efficiently and better.

Commercial Design
Commercial design involves the designing of space that serves the
business purpose. The main motive of these spaces is to sell the
products or services as much as possible. We usually interact with
commercial spaces everyday. But as a designer, designing commercial
interior involves designing of any facility that serves business purposes.
Facilities that fall under the category of commercial interior design
includes that business that invites public in. The role of an ‘Interior
Designer’ while dealing in commercial spaces is to create an
environment that includes aesthetics and functions to make it a
successful hit. The role is not only to provide aesthetic but includes
various aspects which will help in making the business success. The
design of commercial design begins with an understanding of the
‘business of the business’, which refers to the understanding the goals
and purpose of a business. It is important to have the knowledge and
skill of everything regarding the design as well as sense for creating a
functional and attractive settings within the space. For ex. While
designing a restaurant, I have to pay attention to the type of cuisine it
serves.

Types Of Commercial Design
1. Corporate and Executive Offices
• Professional offices
• Financial institutions
• Law firms
• Accounting firms
• Real estate firms
• Travel agencies
2. Healthcare Facilities
• Hospitals
• Surgery centers
• Psychiatric facilities
• Rehabilitation facilities
• Medical labs
• Veterinary clinics
3. Hospitality and Entertainment Facilities
• Hotels, motels, and resorts
• Restaurants
• Health clubs and spas
• Sports complexes
• Theaters
• Museums
4. Retail/Merchandising Facilities
• Department stores
• Malls and shopping centers
• Specialized retail stores
• Showrooms
• Galleries
5. Institutional Facilities
• Government offices and
facilities
• Schools—all levels
• Day-care centers
• Religious facilities
• Prisons
6. Industrial Facilities
• Manufacturing areas
• Training areas in industrial buildings
• Research and development
Laboratories
7. Transportation Facilities/Methods
• Airports
• Bus and train terminals
• Tour ships
• Yachts

During the Commercial Design Diploma Programme which I have
studied are classified into three categories (1) RETAIL DESIGN (2)
HOSPITALITY DESIGN (3) OFFICE DESIGN. During the study course the
various subjects I have studied in the Commercial Design Diploma
Programme are as follows:
• Retail Design
Retail design is a creative and commercial
discipline that combines several different
areas of expertise together in the design
and the construction of retail space. It is a
space where selling of goods takes place
and it is to be designed in such a way that
promotes an enjoyable and hassle free
shopping experience for the consumer. It
includes exterior and interior presentation
of a retail store, types of stores, consumer
behavior, how to generate more sales etc.
The merchandising psychology- first,
arouse interest, second, satisfying it.
• Restaurant Design
Restaurant is a business referred only to
places that provided tables where one sat
down to eat the meal, typically served by
a waiter. It is a business of preparing and
serving food in exchange of money.
Restaurants have always played an
essential role in the business, social and
intellectual life of today’s society. It
provides a perfect location for all
celebrations or social gatherings. The
various points to be studied are type of
cuisine it serves, serving areas, dining
areas, no. of persons to be served, etc.

• Office Design
Office design focuses on the public and
private areas utilized by corporate and
professional service firms. This design
requires knowledge of office and the
behavior because they are to be
designed in such a way that the working
efficiency of the employees could be
increased and this will help in the growth
of the business.

Restaurant Design
Restaurants referred only to places that provided tables where one sat
down to eat the meal, typically served by the waiter. Following the rise
of fast food and take-out restaurants, a retronym for the older
“standard” restaurant was created, sit-down restaurant. Most
commonly, “sit-down restaurant” refers to a casual dining restaurant
with table service, rather than a fast food restaurant or a diner, where
one orders food at a counter. Sit-down restaurants are often further
categorized in North America, as “family-style” or “formal”.
• Fast food and Take-out:
Outlets with counter service are not
commonly referred to as restaurants. The
terms fast casual dining restaurants, family
style and casual dining are not used and
distinctions among different kinds of
restaurants are not the same. For ex. In
France, some restaurants are called bistros
to indicate the level of casualness, some
are quite formal depending on the
clientele and food.
• Brasseries:
A term which indicates hours of service.
They serve food round the clock.
• kök:
Those restaurants which are attached to
bars and cafes are called kök, literally
means kitchen and sometimes a bar-
restaurant combination is called a “krog”.
In English, a Tavern.

• A La Carte:
When a restaurant offers separately priced
items, you can describe its menu as a la
carte. In this, "food that can be ordered as
separate items, rather than part of a set
meal."
• Food Counter:
Counter service is a type of hospitality
strategy that is used in bars, pubs, and
some restaurants. Sometimes referred to
as bar service, this approach to serving
customers involves providing food and
drink at a counter or bar, rather than at a
table. This can be of two ways, either sit on
the counter and eat or else take the food
served at counter to dining.
• Buffet:
Buffet is a system of serving meals in which
food is placed in a public area where the
diners generally serve themselves. The
essential feature of the various buffet
formats is that the diners can directly view
the food and immediately select which
dishes they wish to consume, and usually
also can decide how much food they
take. Buffets are effective for serving large
numbers of people at once, and are often
seen in institutional settings, such as
business conventions or large parties.
• Self Service:
When in a restaurant the serving of oneself
with food to be paid for at a cashier's
desk.

All restaurants can be categorized according to a set of social
parameters defined as polar opposites: high or low, cheap or dear,
familiar or exotic, formal or informal, and so forth. Any restaurant will be
relatively high or low in style and price, familiar or exotic in the cuisine it
offers to different kinds of customers and so on.

Case Study
‘Restaurant Design’

A restaurant space needs to be designed for a market segment which
is confirming to medium and upper level. You are supposed to keep
into mind while designing the space that Ajmer is a tourist destination
which has a lot of pilgrimage destination. The design should focus more
on a comfortable area for dining with proper parking facilities for the
guest and at the same time focusing on the back area of the
restaurant with the plan for main kitchen, satellite kitchen, staff entry,
security, storage, receivables, cafeteria for staff, locker room and
admin. Office along with the restaurant space being designed. While
designing the restaurant space, the student needs to think of a
particular concept after checking the nearby restaurant and then work
upon the mood, feel, ambience and the space arrangement
accordingly. The students have to focus clearly the material
complementing the mood and theme selected and the detailed
material, texture, colour, furnishing, companies to approach the
material needs to be provided. The restaurant should have proper
lighting and arrangement of chairs and tables in such a manner that
should be inviting.
All these details need to be shown by the student through a
rendered view of the restaurant and if possible create a video to show
the mood and the feel chosen for designing of the restaurant.
 Elevations of all 4 walls with vertical elevation of the room with ceiling
design needs to be submitted.
 Any one table and chair design needs to be shown in 3D view with
cut section. Focus on while designing the chair- type of upholstery,
print. You are using as per the mood selected for the restaurant.

The case study provided for designing of a restaurant space for an A-La
Carte restaurant has to be attended very carefully because a
restaurant is a place where people come to eat, to enjoy, to explore
and for social gatherings. Keeping this in mind it is important to know
where the restaurant location actually is. This restaurant is located at
Ana Sagar Link road, Vaishali Nagar, Ajmer. It is important to see the
surroundings of the site, the customer who will be coming to the
restaurant and also the type of food it will be serving. The restaurant is
surrounded by the corporate sectors and it is situated at a prime
location. The study of site location is important because this will lead to
the success or failure of the restaurant. We cannot design the
restaurant without thorough study of the site and surroundings.
Satellite Map view of the site showing nearby places

Enlarged Map view of the site showing nearby places
The reason behind choosing this site is that the site is at prime location and
on the route of the tourist destination Pushkar. Apart from this, The site
surrounding includes various colleges, banks, shopping malls and many
retail stores. The front of the site have a beautiful view of Anasagar Lake.

Bioscope-Cinemall near the site
Retail Stores and Tuition centers Miraj Mall
The view of Anasagar Lake from the restaurant site
Nearby Areas

SWOT Analysis
Before designing of any restaurant, we should first move out to see the
restaurants nearby the site, how they are designed, what are the pros
and cons etc. This will help me out to work more better for the
restaurant by a SWOT Analysis of the other restaurants in town. We have
to keep their weak points in mind and take them as our strengths so
that the restaurant can run more successfully. On the further pages you
will see the SWOT analysis of certain restaurants which I visited nearby
my site. The Restaurants I visited were as follows:
1-Mango Curry
2-Swami-Rasoi
3-Havmor
4-Ambrsoia

Mango Curry
The first Restaurant I visited was Mango Curry which is situated at the
center of the city.
 STRENGTH-
• Established long ago and therefore it is famous.
• Youngsters and family always prefer to come here.
• Special offers
 WEAKNESS-
• The ambience is not so good.
• The table arrangement is not proper.
• Less circulation space.
• Poor service.
 OPPURTUNITIES-
• Popular in Youth.
• Prime Location.
 THREATS-
• New restaurants are opening nearby.
• Only old customers wish to come here.

Swami-Rasoi
The second Restaurant I visited was Swami-Rasoi which is situated at
the center of the city in a shopping complex.
 STRENGTH-
• Good place for family dining.
• Fast service
• Multi-cuisine Restaurant
• Look of a Train is attractive
 WEAKNESS-
• On the top floor, neglecting the fact ‘Dikhega toh Bikega’
• The Prices are very high
• Less circulation space.
• Hygiene factor is missing
• Parking facility is not there.
 OPPURTUNITIES-
• Footfall is increased because of Shopping mall.
• Prime Location.
 THREATS-
• New restaurants are opening nearby.
• Other competitors are providing new services.

Havmor
The third Restaurant I visited was Havmor which is situated at the center
of the city in a shopping complex.
 STRENGTH-
• Place preferred by family for dining.
• Famous
• Fast Service
 WEAKNESS-
• On the top floor of a mall, neglecting the fact ‘Dikhega toh Bikega’
• Congested Arrangement
• Does not run during daytime.
 OPPURTUNITIES-
• Footfall is increased because of Shopping mall.
• Prime Location.
• Emerging Brand
 THREATS-
• Competitors are there in this area.
• Fast food chains like Dominos is there in the same mall.

Ambrosia
The Fourth Restaurant I visited was Ambrosia which is situated at a
place surrounded by small retail shops.
 STRENGTH-
• Roof-top restaurant with view.
• Ambience is good
• Connected with the hotel.
 WEAKNESS-
• Not at a prime location.
• Congested Arrangement
• Kitchen is far away, service is slow.
 OPPURTUNITIES-
• Footfall is increased because of Hotel.
• Emerging Brand
 THREATS-
• There are better restaurants which are at a prime location.
• The slow service makes the footfall less.

Inference after SWOT Analysis
After the site consideration has been done, we need to pay attention
to the type of Restaurant that we need to consider about A-La-Carte
Restaurant. As a designer, I need to understand and focus on why and
how a customer goes to a restaurant because I am supposed to design
a restaurant space as to increase or maximum customer flow and
increase the turnover rate and also to avoid campers.
But before starting up I need to first study about the basics of
restaurant spaces, how many types are there and the one I selected
for designing. As per the case study, the design and the material usage
should be as per the class of restaurant, the customer group it is
catering and mimic the image of the restaurant.

Space Planning Considerations
While doing the space planning of a restaurant, we first divide the
working into two parts- structure and design. There can be two cases:
We have to make the structure as well as design it. Let us first talk about
the exterior part that is the structural part of a restaurant. The exterior
presentation of a place only attracts or pulls a person in. The exterior
should be so attractive that it should invite the customer in. this all
happen because of the structure of the building. When we talk about a
restaurant, the exterior can have landscaping, water bodies, sit out,
etc. We first have to study about what has to be given outside the
building and which spaces are required inside the building of a
restaurant. On the further pages, we will first study about the various
areas in a restaurant and how the working goes on.

Restaurant-Space Planning
For designing the interiors of a restaurant, we have to study the space
requirements. Adequacy of the space will influence building and
operating costs and efficiency and decisions pertaining to space
allowance may be strongly affected by the limitations of investment
funds and available space.
Space allowance in relation to investment should be balanced in terms
of :
• Proposed permanence of the facility.
• Acuteness of need for the specific operation.
• Essentials for operating efficiency.
• Desirable standards in terms of appearance, sanitation & good
quality of production and service.
• Immediate & future costs, depreciation, upkeep and maintenance.
Studies made before the building is planned as to how space may be
added and how the initial plan should be designed to minimize
ultimate cost will be helpful. It is well to block out space allowances
according to functions that the facility is to perform.
Calculate area requirements in terms of :
• Volume & type of service
• Amount & size of equipment to be used.
• Number of workers required.
• Space for needed supplies.
• Suitable traffic area.
The dining area location & space allowance are usually determined
first, the production areas next in terms of specific relationship to the
dining area & the other section as required to these.

Dining Areas-Space Requirements
 The patron’s size and type and quality of service should be
considered. Small children may require only 8 square feet for A type
of service in which an adult would need 12 square feet for comfort. A
banquet seating allowance might be as little as 10 square feet per
seat and that for A deluxe restaurant as much as 20 square feet.
 Crowding is distasteful to many people. It is likely to be tolerated
more readily by youngsters than by adults. It is more acceptable in
low-cost, quick-service units than in featuring leisurely dining. Both
young and old enjoy having sufficient elbow room and enough
space so that dishes of food and beverage are not crowded. Place
settings for adults usually allow 24 inches and for children 18 to 20
inches.
 All of the areas in A dining room used for purpose other than seating
are A part of the square footage allowed for seating. This does not
include waiting areas, guest facilities, cloakrooms, and other similar
areas. Excessive loss or use of space for other than seating in the
dining area will, however, increase needs. Structural features of the
room should be considered. Width and length of the room, table
and chair sizes, and seating arrangements affect capacity.
 Service station may be estimated in the proportion of one small one
for every 20 seats or A large central one for every 50-60 places. The
advisability of having A central serving station will be influenced by
the distance of the dining area from the serving area. It is of special
value when production and dining are on different floors. Location of
the stations will be influenced by plumbing and wiring and whether
supplies are delivered mechanically. Small substations for silver,
dishes, napery, beverages, ice, butter, and condiments may
measure 20 to 24 inches square and 36 to 38 inches high. The size of
central stations vary from that for A small enclosed room to that of A
screened section measuring approximately 8-10 feet long by 27-30
inches wide by 6-7 feet high.

 Table size will influence patron comfort and efficient utilization of
space. In A cafeteria, for example, where patrons may dine on their
trays, it is important that the table be of adequate size to
accommodate the number of likely to be there. Four trays 14-18
inches fit better on A table 30 inches by 48 inches than on A table 42
inches square. Small tables, such as 24 or 30 inches square, are
economical for seating but are uncomfortable for large people. They
are only suitable in crowded areas with fast turnover and light meals.
 The maximum are best served by one waitress is generally 16 feet of
counter. This will give 8-10 seats. U-shaped counters make maximum
use of space and reduce travel. Space id depth of 8 feet 6 inches to
11 feet will be required for every linear foot of counter.
 The best utilization of space can often be arrived at through the use
of templates or seated models. Diagonal arrangement of square
tables utilizes space better than square arrangement and yields A
more trouble-free traffic lane. Lanes that pass between backs of
chairs are likely to be blocked when guests arise or are being seated.

‘Number of Persons’ Allowance
The number of persons to be seated at one time is the second point of
information needed for calculation of the dining room size. The total
number of seats required at one time, multiplied by the space required
for each seat, will give the total number of square feet needed in the
dining area. The number of times A seat is occupied during A given
period is commonly referred to as “turnover”. The turnover per hour,
times the number of seats available, gives the total number of patrons
who can be served in an hour. Turnover rates tend to vary, for they are
influenced by such factors as the amount of food eaten, the
elaborateness of the service, and the diner’s time allowance. Turnover
is quickest in dining rooms where food has been prepared in advance
for fast service and where patrons serve themselves and bus their soiled
dishes. The turnover time is spend up 10 percent by patrons removing
their soiled dishes so that tables are quickly available for other guests.
Deluxe service for leisure dining, involving removal and placement of
several courses, takes the longest time. Although specific turnover may
vary from 10 minutes to 2 hours, actual eating time is normally 10 to 15
minutes for breakfast, 15-20 minutes for lunch, and 30-40 minutes for
dinner. The calculation of occupancy of seats in A dining room must
take into consideration A certain percentage of vacancy, except
where A given number are seated at one time according to
assignment. In table service dining rooms this has been estimated as 20
percent of total capacity, in cafeterias from 12-18 percent, and for
counter operations 10 to 12 percent. Many factors influence this
percentage, such as patrons arriving at different times, irregular rate of
turnover, and reluctance to share A table with strangers. The table sizes
used in the dining room will affect occupancy. The “deuces” may be of
A size and shape that can be put together to form tables for larger
groups. The utilization of seating capacity tends to be greater for
cafeterias than for A table service. One cafeteria line can serve 4 to 8
patrons per minute depending on:
• Speed of the servers
• The elaborateness of food selection
• Convenience of the layout
• Type of patrons

Meal Production Areas
A frequently used rule for allotting space for the kitchen is that it should
be one-half the area of the dining room. But it has been found
unsatisfactory to go by A set space allowance for this area. Detailed
study of space allocations leads to the conclusion that percentages in
relation to the dining area “completely unrealistic and unreliable.” An
analysis of specific needs is required. Many factors influence space
requirements, such as:
• Type of preparation and service
• Amount of the total production done in the unit
• Volume in terms of the number of meals served
• Variety of foods offered in the menu
• Elaborateness of preparation and service
• Amount of individual service given, as in A hospital tray service
• Seating and service plan, whether on one floor or many
Impacts on space
Variety in menu selection and elaboration of foods tend to increase
space needs in work areas and storage. Small amounts of numerous
items do not permit stacking and bulk packaging. The equipment
provided will affect the space needs. Frequency of garbage collection
will minimize the space needs, but increase collection cost. The shape
of the kitchen, location of ventilation and elevator shafts, support
columns and partitions should be considered in relation to an efficient
layout for work. The location of entrance and exits for A good flow of
traffic, window placement, suitable space, and relationship of sections
need consideration.
Meal load Square feet per meal Variation in square feet
100-200 5.00 500-1000
200-400 4.00 800-1600
400-800 3.50 1400-2800
800-1300 3.00 2400-3900
1300-2000 2.50 3250-5000
2000-3000 2.00 4000-6000
3000-5000 1.85 5500-9250
Variation in space needs in related to number served

Square Feet Of Kitchen Space Per Meal For Food Facilities Of Different
Type And Size
Type Of
Facility
200 Or
Less
200-
400
400-
800
800-
1300
1300-
7500
Cafeterias 7.5-5.0 5.0-4.0 4.0-3.5 3.5-3.0 3.0-1.8
Hospitals 18.0-4.5 12.0-
4.5
11.0-
4.5
10.0-4.0 8.0-4.0
Hotels 18.0-4.0 7.5-
3.0
6.0-3.0 4.0-3.0 4.0-3.0
Industrial
Lunchrooms
7.5-5.0 4.0-3.2 3.5-2.0 3.0-2.0 2.5-1.7
Lunch
Counters
7.5-2.0 2.0-1.5 - - -
Railroad dining
car
1.6 - - - -
Restaurants
(service)
7.0-4.0 5.0-3.6 5.0-3.6 5.0-3.0 5.0-3.0
School
Uniforms
4.0-3.3 3.3-2.2 3.0-2.0 2.5-1.6 2.0-1.6
Estimated Maximum Meals Per Hour

Area Sizes
Linear space, depths and heights for work centers should be controlled
in terms of average human measurements. This will include the reach to
and grasp of material or equipment used in working. The length and
width of the work table is adjusted in terms of the amount and size of
equipment that will rest on it during the progress of work. The linear
measurement of workers will vary in terms of the number of workers
using it at one time. The linear measurement will vary in terms of the
number of workers using it at one time. The width of the table may be
24-30 inches unless dishes or food containers are to rest at the back of
the table. Tables 36 inches wide are preferable when the back of the
area is used for such storage. Where two workers work opposite each
other, A table 42 inches wide may be used. A work area of 4 to 6 linear
feet will be within convenient reach of the average person. Table 8 to
10 feet long are used if two people are working side by side. The
minimum width for A lane between equipment where one person works
alone is 36 inches, and 42 inches where more than one is employed.
ACA require A 44-inch aisle open at both ends and A 60-inch aisle if
closed at one end. A satisfactory layout may claim less than 30 percent
of total space for equipment while work areas, traffic lanes, and space
around equipment for easy operation and cleaning may require 70
percent or more.

Flow diagram showing functional relationships
Employee
dining
Refrigerator
& frozen
storage
Employee
facilities
Linen and
paper
storage
Common
storage
Vegetable
preparation
Ventilated
storage
Cleaning
supplies
Garbage
pick up
Car and
truck
washing
Janitor
closet
Time
recorder
Bake shop
Fountain
service
Cook’s
unit
Meat
preparation
Salad &
sandwich
unit
Pot & pan
washing &
storage
Dishwashing
Short order
Servingarea
Manager’s
office
Guest
facilities
DiningRoomsand
Catering

Serving Areas
The Number Of Persons To Be Seated At One Time Is The Second Point
Of Information Needed For Calculation Of The Dining Room Size. The
Total Number Of Seats Required At One Time, Multiplied By The Space
Required For Each Seat, Will Give The Total Number Of Square Feet
Needed In The Dining Area. The Number Of Times A Seat Is Occupied
During A Given Period Is Commonly Referred To As “Turnover”. The
Turnover Per Hour, Times The Number Of Seats Available, Gives The Total
Number Of Patrons Who Can Be Served In An Hour. Turnover Rates Tend
To Vary, For They Are Influenced By Such Factors As The Amount Of
Food Eaten, The Elaborateness Of The Service, And The Diner’s Time
Allowance. Turnover Is Quickest In Dining Rooms Where Food Has Been
Prepared In Advance For Fast Service And Where Patrons Serve
Themselves And Bus Their Soiled Dishes. The Turnover Time Is Spend Up
10 Percent By Patrons Removing Their Soiled Dishes So That Tables Are
Quickly Available For Other Guests. Deluxe Service For Leisure Dining,
Involving Removal And Placement Of Several Courses, Takes The
Longest Time. Although Specific Turnover May Vary From 10 Minutes To
2 Hours, Actual Eating Time Is Normally 10 To 15 Minutes For Breakfast,
15-20 Minutes For Lunch, And 30-40 Minutes For Dinner. The Calculation
Of Occupancy Of Seats In A Dining Room Must Take Into Consideration
A Certain Percentage Of Vacancy, Except Where A Given Number Are
Seated At One Time According To Assignment. In Table Service Dining
Rooms This Has Been Estimated As 20 Percent Of Total Capacity, In
Cafeterias From 12-18 Percent, And For Counter Operations 10 To 12
Percent. Many Factors Influence This Percentage, Such As Patrons
Arriving At Different Times, Irregular Rate Of Turnover, And Reluctance
To Share A Table With Strangers. The Table Sizes Used In The Dining
Room Will Affect Occupancy. The “Deuces” May Be Of A Size And
Shape That Can Be Put Together To Form Tables For Larger Groups. The
Utilization Of Seating Capacity Tends To Be Greater For Cafeterias Than
For A Table Service. One Cafeteria Line Can Serve 4 To 8 Patrons Per
Minute Depending On:
• Speed Of The Servers
• The Elaborateness Of Food Selection
• Convenience Of The Layout
• Type Of Patrons

Receiving and Storage Areas
Space allocation for receiving and storage must be based on specific
needs. The volume and type of items received and stored should be
considered. Although the average operation may find a dock 8 feet
deep and 12 feet long sufficient for receiving items, this would not be
sufficient for a large one. The space requirement in square feet for food
storage for 30 days has been calculated by some as approximately
one half the total served or, if 1000 served, 500 square feet may be
used as a tentative figure for total food storage needs. Apart from this,
Common storage has to be given. The maximum stack height will be 8
or 9 cases or approximately 72”. Accessibility of items that differ, as well
as volume, will govern the number of stacks needed. A total cubic of 3
cubic feet per stack is estimated to include floor space covered by a
case of canned food, plus a share of aisle space. One thousand cases
piled 8 high in 125 stacks will require 375 square feet or a storage area
approximately 20 by 20 feet. Storeroom aisles may be narrow as 36
inches, but 42 or 48 inches are preferred. Plan to have all products at
least 6 inches above the floor or movable to facilitate cleaning of
storage area. Limit height of top shelf for easy reach without aid of stool
or stepladder. The average vertical reach of men is 84.5” and of
women 81”. Use of the top shelf for light, bulky packages, such as
cereal, is recommended. There are many factors affecting space
needs for refrigerated and low-temperature foods.

Other Space Considerations
 When space is too small, labor time and efforts are likely to increase
and the volume and quality of output decrease. When it is too
large, building and maintenance costs are excessive.
 Ample space is sometimes provided by means of low-cost materials
and equipment of such inferior quality that they have short and
unsatisfactory service life.
 Space allowances in relation to investment should be balanced in
terms of:
• proposed permanence of the facility
• acuteness of need for the specific operation
• essential for operating efficiency
• desirable standards in terms of appearance, sanitation and good
quality of production and service
• immediate and future costs, depreciation, upkeep and
maintenance
 Requirements will vary for facilities of a given type and volume.
 Production and storage requirements will be affected by location;
type of operation; clientele; frequency of deliveries of supplies; kind
of food used, such as fresh, frozen, or canned; and the
completeness of processing to be done. The policies of those in
charge will have an influence. Certain general information such as
numbers to be served turnover, arrival rate, and type of service will
be helpful in deciding dining area needs.
 Area requirements are calculated in terms of:-
• volume and type of service
• amount and size of equipment to be used
• number of workers required
• space for needed supplies
• suitable traffic area
 The dining area location and space allowances are usually
determined first, the production areas next in terms of specific
relationship to the dining area, and the other sections are required
to these.

 A minimum passage area is 18 inches between chairs and, including
chair area, tables should be spaced 4 to 5 feet apart.
 Diagonal arrangement of square tables utilizes space better than
square arrangement and yields a more trouble-free traffic lane.
 The final space required for a dining room is dependent upon the
following variables:
• Types of seating to be provided- Tables and chairs, booths,
counters, banquettes and combinations.
• Table sizes desired
• Tables shapes desired
• Pattern of table arrangements
• Aisle space desired
• Number of service stations needed
 R = N/T
• R = rate of people leaving serving area
• N = number of seats in dining area, and
• T = average eating time
 Table size influence patron’s comfort & efficient utilization of space
and the best utilization of space can often be arrived at through the
use of Diagonal Arrangement than square arrangement and yields
a more traffic-free lane.
Rectangular and diagonal arrangement of tables.

TYPE SHAPE MINIMUM
SIZE(in.)
SPACIOUS (in.)
Table for 1’s or 2’s Square
Rectangle
Round
24 x 24
24 x 30
30
30 x 30
30 x 36
36
Table for 3’s or 4’s Square
Rectangle
Round
30 x 30
30 x 42
36
42 x 42
36 x 48
48
Table for 5’s or 6’s Rectangle
Round
30 x 60
48
42 x 72
60
Drop leaf tables 30 x 30 in. opening to 42 in. round
36 x 36 in. opening to 52 in. round
Typical sizes and shapes of dining tables
 Turnover rates are affected by the method of serving and serving
time as well as by the type of customer, menu offerings and the
dining atmosphere. Typical turnover rates for some types of food-
service operations are given in table;-
TYPE OF OPERATION TURNOVER RATE
(per hour)
Commercial Cafeteria 1 ½ - 2 ½
Industrial or School Cafeterias 2 - 3
Counter Service 2 – 3 ½
Leisurely Table Service ½ - 1
Regular Table Service 1 – 2 ½

 Turnover rates can be increased to some extent by many design
and operational factors.
• Use menu items that require short processing times, or use pre-
dominantly preprocessed items.
• Provide ample production space and equipment to handle the peak
periods.
• Use well-lighted and light-colored painted areas for serving and
dining.
• Arrange dining tables in close proximity to each other.
• Develop a somewhat uncomfortable dining seat design.
• Provide sufficient service personnel so guests are served promptly
after they are seated
• Provide for prompt clearing of the tables when a customer is finished
with a course or the entire meal.
• Make sure guest checks are presented to customers as soon as they
are finished eating.

Brainstorming
Before doing the space planning, I have done the brainstorming part
by using critera matrix, proximity table, handmade plan, bubble
diagram which you will se on the further pages.

After learning about the space planning considerations, proximity
table, criteria matrix and the brainstorming part, I have considered
them while doing space planning and made a plan in which all the
basic facilities and areas are provided which are required in a
restaurant. On the further pages, we will see the architectural layouts of
the restaurant and how I have done it by-level, and also the structure
of the restaurant has been made attractive and inviting through
shapes and forms.

3D VIEWS
WITH COLOUR CODING
As we talked, how important role a structure plays in any space, I have raised the plan into 3D to see how the
structure of the restaurant comes up. As By-Levelling has been taken, the Basement has been taken up for
the back area of the restaurant, on the Ground floor-the reception, waiting area, banquet hall, etc. On the
First floor, restaurant has been given. The structure is shown on the further pages with colour coding and some
rendered views.

LOOK BOOK
on
Shin-wahz-ree Style
for
Restaurant Design

To work on the design part of the Restaurant based on Shin-wahz-ree Style, I have
made a LOOK BOOK for it, so that I can learn about what elements are used in this
style. Look-Book is divided into different categories like floor, walls, ceiling, lighting,
furniture and furnishing which you will see on the further pages.

This Look-Book will help me in the Design development of the Restaurant which you
will see on the further page,as the elements used in Shin-wahz-ree style are more
clear after making this Look-Book.

While the study programme I have also learnt how to make king truss
and queen truss which you can see below.
Other Working

• Time Savers Standard
• Society Interiors Magazine
• Elle Décor Magazine
• 100 best restaurant design
• Inside Outside Magazine
• Pinterest
• Restaurant Anthropometry and Space planning
Bibliography

During the working of this project I learnt A lot about the design
development, how to inbuilt the elements and principles of design, color
schemes in our design. This project overall taught me how to increase
the aesthetics of A space and how to increase the earning for A
restaurant space and create more space in A space and increase the
turnover rate with the help of designing.
Conclusion

Aashish Jain,2 year commercial design Diploma ,NSQF Level 6

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Aashish Jain,2 year commercial design Diploma ,NSQF Level 6