Short lecture about restaurant

1. Restaurantdesign

2. INTRODUCTION: DEFINITIONANDHISTORY
Restaurant comes from the French restaurer,
which means "to provide food for."
The word also means to restore energy or
restorer of energy
Restaurants will provide food for you if you've
got the cash, and most of the time they'll even
let you sit down right there and eat it

3. INTRODUCTION: DEFINITIONANDHISTORY
“ Come to me all who suffer from pain of the stomach and i will restore you”
Rue des poulies ( 1965) Nanglo Bakery Cafe (1991)

4. WhyRestaurants?
An impactful
gathering
place for
people
Food tourism
1 2
3 4
Luxury and
convenience
Mediator to
advertise local
cuisines

5. Typesof restaurant
11-14 sq ft per
person
Finedining
18-20 sq ft per
person
Contemporary
Specialized with
social media
worthy decors
Fastfood 1
2
3
4 Cafe
50-70 sq ft for
50-70 person

6. LITERATUREREVIEW

7. Anthropometryinrestaurantdesign
( The study of human body and its movement with its measurements)

8. STANDARD CLEARANCE DIMENSIONS
- 24” between corner of diagonal table for customer access
- Min 54” between round table service space .
- Min 60” between squared table for chair back to back leaves 26”
service out

9. Anthropometryof furniture

10. Architecture anddesign
Entrance

11. Doors
Banquethall
door
Folding Door
4500mm*2150mm)
Automatic door
(4000mm*2100
mm)
Sliding door
(1800mm*2100mm)
Cold storage door
1400mm*2000mm

12. Windows
WindowsType Width (inch) Height (inch)
Casement Window 12’’ to 24’’ 24” to 84”
Sliding Window 36’’ to 84’’ 24’’ to 60’’
Sash Window 36” to 84” 36” to 84”
Bay Window Around 40” 48” to 60”
Casement window Sliding window Sash window Bay window

13. Reception must include:
- GreatReceptiondesk
- Cleanreceptionarea
- WarmandwelcomingEmployee
- Comfortableseating
- Notabledetaileddesign work
- Appropriate lightening
Reception
(6-10sqftfor20diners)

14. CirculationandSpace

15. ConsideringCovid,suggested circulationare:
42-60inchesbetweeneachsquaretable
18inches betweeneachoccupiedchair
24-30inchbetweencornerofdiagonaltable
Types of operation Space per person (sq ft)
Banquet Room 10-11
Dining area 18-20
Counter service 18-20

16. Dining Area (12sqft per person)

18. Restroom
Mirror fixed
no higher
than 40’’
above floor.

19. 1
RestroomLayout
Number of
people
Number of
Toilets
Number of
wash Basin
1-5 1 1
6-25 2 2
26-50 3 3
51-75 4 4
76-100 5 5
Number of
people
Number of
toilet
Number of
urinals
1-15 1 1
16-30 2 1
31-45 2 2
46-60 3 2
61-75 3 3
76-90 4 3
91-100 4 4

20. KITCHE
N
Food
Preparation
Washing
station Storage
Cooking
Station
For 30 people 150 sq ft is needed

21. KITCHEN
LAYOUT
Island Style Layout
Assembly line layout

22. KITCHEN
LAYOUT
Zone layout
The kitchen is really castle itself .
-Mario Batali

23. Staff Facilities
01
Work/Life
balance
02
Welfare
Facilities
-Time off
-working hours
-healthy and
safety working
environment

24. Smoking zone
- Located within 4 meter of seated dining area
Sewageanddrainagemanagement
-biodegradable and non-biodegradable waste should be
collected separately
- wastewater and solid waste treatment .

25. Interior
Worstcolourforrestaurantdesign
-Blue
-Purple
Best colourforrestaurantdesign
-Terracotta orange
-Tuscan yellow
- Deep garnet red
Colour
Ceiling
Standard ceiling height= 3m
_Kitchen Ceiling
_Washroom ceiling
Flooring
- Laminate
- Vinyl
metal
Wall
Materials :Vinyl ,brick,wood and
Durable,cleanable,easy to repair
-

26. HV
A
C
COOLING
MAKEUP
AIR
AIR QUALITY

27. Lighting
NA
TURALLIGHTING Ambientlighting
Accentlighting Tasklighting
Smart lighting

28. TypesofSeating
Requires Overall area of 137
cm
Banquetteseating
Semi enclosed seating
space
BoothSeating

29. Furnitures
Chair
T
able
Square table 2’6”*2’6” for 2 person
3’*3’ for 4 person
Rectangular
table
4’6” for 4-6 people
6’*2’ for 6-8 person
Round table 3’ in diameter for 4 person
5’ in diameter for 8 person
Chairs Seat
width
Seat
depth
Seat
height
Seat
height
Bar
tool
17’’ 17” 30’’ 42”
Dining
,side
19’’ 19’’ 18’’ 36”

30. -Table cloth
-Apron
-Chef apparel
-Towels
Aromatherapy
-Lavender
-Barbecue smoke
-Vanilla and
chamomile
Aesthetic
-Colour
-Lighting
-Interior
designing
Mixingof metaland
wood
Wood table
top pairing
with steel
hairpin leg
Restaurant
Linen

31. Electricalappliances

32. Outdoors
Landscapes Guardhouse

33. Parking

34. Spacearrangement
● Sitting arrangement onfirst floor
● Main entrance from north or east
● Reception on north side and owner
must face east or north direction
● Storage room ideally placed in south
west
● Kitchen in south west
● Water fountain in northeast
● Toilet in north west or west of
restaurant
● Generators in south east

35. Amenities
Wifi / Internet
Reading Corner
Banquet Hall
Breast feedingArea
Fire Protection Service

36. THANKYOU