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1. Analyse the lay out planning of a
Restaurant and Grill room
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LOVELY PROFESSIONAL UNIVERSITY
SUBJECT: HMT 353
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3. Types of Restaurant
Coffee shop
Speciality Restaurant
Ethnic Restaurant
Fast Food Restaurant
Grill room and barbeques
Bars and Pubs
4. Theme Based Restaurant
Indian Theme
South Indian Theme
North Indian Theme
Classical French Theme
Middle eastern Theme
Japanese Theme
5. Designing and Planning a Restaurant
There should be maximum return on investment
There should e efficient flow of people and products within the facility and
equipment should be well placed.
Facility must provide safe working space
Facility should lend itself to employees work efficiency so that fewer
employees are needed to meet quality standards and labor costs are
lowered
Equipment should be energy efficient for making facility maintenance
costs low
6. Designing and Planning a Restaurant
Preliminary considerations – There are many steps and people involved in
the planning process of a restaurant. The commitment of capital fund is
likely to be substantial, the amount of planning to help ensure that project
goals are met without surprises also involves a substantial time
commitment.
7. Designing and Planning a Restaurant
The Planning Team will consider these following points-
Types of facility
Size in terms of capacity
Operating Hours
Types of Menu
Quality requirement of productions
Style of Service
Type of man power required
Atmosphere and decor
8. Designing Tips
Avoid too much distance from the service counter and guest.
Too vast a menu causes delays on the part of customers in selecting their
dishes
Ensure power size and positioning of service stations.
A lighted wall panel gives a feeling of spaciousness
Use cool and light colors on walls, floors and ceilings.
Use proper degree of illumination in different parts of an area
Clear plastic or glass tops of table through which floor are visible make
them appear larger.
9. Myths of Restaurant Design
Décor of a Restaurant is similar to interior of the drawing room of a House.
It is very simple to plan lighting, ventilation and air- conditioning and
other features.
Restaurant are only food points where customers come to feed themselves
10. Restaurant Safety Factors
Help develop work procedures that recognize safety concerns.
Train employees to use safe working procedures
Complete accident reports, assist in accident investigations and do all that
is necessary to quickly correct problems causing accidents.
Reports need repairs, maintenance, changes in work procedures or other
conditions which can potentially cause accidents.
Train employees to use safe working procedures
11. Grill Room
Grill Room is usually a smaller section in the restaurant be it a speciality
restaurant or a coffe shop.
The whole idea of this area is to promote the showmanship of the chef.
It bewilders the psyche and the eyes of the customer or guests.
It draws the attention of the guests and increases the sales volume.
In this area, various vegetables and meats are displayed for better view
and choice. The counter is decorated with great aesthetics. It is made very
presentable and captivating.
The guest can select meat or vegetable of their choice and get back to
their tables. The guest is served their desired food with accompaniments.
