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- 1. Chapter Three. Get in touch. Global Academic Partner. Food and beverage service area & equipment Ida_Baguswiraa
- 2. Global Academic Partner. Get in touch. Ida_Baguswiraa IB Wira Corp. Director F&B - freshWater Asia. Villa Manager – The Allure Ubud Villas. Operation Manager – Tlaga Singha river country club. Restaurant Manager – Mase group. Ida_Baguswiraa Founder – Tigasisi coworking café. Founder – Hospitalitree business partner. Lecturer – IPB international. Coordinator program – International Hospitality Diploma.
- 3. Global Academic Partner. Get in touch. Ida_Baguswiraa Table of content Design & purchasing factor Restaurant equipment 01 02 03 Restaurant atmosphere
- 4. Global Academic Partner. Get in touch. Ida_Baguswiraa 01 Design & purchasing factor
- 5. Global Academic Partner. Get in touch. Ida_Baguswiraa F&B service. When people enter your new restaurant, how do you want them to feel?
- 6. Global Academic Partner. Get in touch. Ida_Baguswiraa Day 1 6 Months 1 Year 18 Months Concept developmen t Menu developmen t Site selection Market analysis Competition analysis Financial feasibility study Financial projection Pre opening budget Legal Space program Design Construction FF&E Employment of key personnel Training Pre opening plan Trial opening Soft opening Grand opening
- 7. Global Academic Partner. Get in touch. Ida_Baguswiraa The choice of furniture and its layout and the linen, tableware, small equipment and glassware will be determined by factors such as: • the type of clientele expected • the site or location of the establishment • the layout of the food and beverage service area l the • type of service offered • the funds available.
- 8. Global Academic Partner. Get in touch. Ida_Baguswiraa The general points to be considered when purchasing equipment for a food and beverage service area are: • flexibility of use • type of service being offered • type of customer • Design • Colour • Durability • ease of maintenance • stackability • cost and funds available • availability in the future/replacements • Storage • rate of breakage • Shape
- 10. Global Academic Partner. Get in touch. Ida_Baguswiraa Creating an atmosphere The development of a successful design begins with a firm concept for the restaurant. You have to have an image before you can decide how to convey and promote that image. This applies whether you are opening a brand-new eatery or repositioning an existing concept to build business.
- 11. Global Academic Partner. Get in touch. Ida_Baguswiraa Atmosphere Awareness Vision. Exterior signage and facade; high or low light levels; bright or subdued colors; use of mirrors or partitions (either portable or fixed) to expand or reduce space; height of ceilings; menu design; artwork on walls; window coverings; positioning of tables. Touch. Floors of marble, tile, carpet, or wood; chairs of wood, metal, leather, or fabric; seats cushioned or not cushioned; table linens or bare surfaces; chunky or dainty glassware; baskets or plastic plates, earthenware, or fine china; plastic tableware, stainless steel, or silver flatware; paper on which the menu is printed. Sound. Loud or subdued conversation; type and loudness of music, live or on the sound system; dishes being bussed; kitchen or bar noise; hum of central heat or air-conditioning system; cash registers; street noise from outside.
- 12. Global Academic Partner. Get in touch. Ida_Baguswiraa Atmosphere Awareness Smell. Aromas of baking or spices; rancid odor of fryer oil that needs changing; colognes of guests and staff; wood in fireplace; “new” smells of carpet, fabrics, or linens; restroom air fresheners. Taste. A cool drink; a fluffy soufflé; a crisp onion ring; a perfectly cooked steak; a hot curried dish. Temperature. The thermostat setting of a room; body heat of guests and staff; heat from the kitchen or coffee station; breeze created by ceiling fans; breeze when seated directly above (or below) a vent or open window; direct sunlight or use of window coverings; hot food served hot; cold food served cold. Motion. The effort it takes to get to a table or chair; the way servers negotiate the dining room with trays; the waiting line as perceived by passersby (and people still dining); activity within the dining room as viewed through windows; outside activity as viewed by diners
- 14. Global Academic Partner. Get in touch. Ida_Baguswiraa Restaurant Equipment. The equipment forms an inevitable part of food and beverage service. It plays an important role to build the mood of the guests, to complement the outlet theme, and to elevate guest experience. Right from the largest commodities used for food preparation and interior decoration such as chandeliers or ovens to the smallest piece of cutlery, furniture, or linen participate in creating overall ambience of the outlet. having the right restaurant equipment list is crucial to your business’s success. With so many different brands, models, and suppliers to choose from, it’s easy to get overwhelmed trying to figure out which purchases are necessary and which are simply money grabs.
- 15. Global Academic Partner. Get in touch. Ida_Baguswiraa Restaurant Equipment. Restaurant equipment can be divided into two major categories : Refers to moveable objects or no permanent connection to the structure of a building intended to support various human activities, And it can be made from many materials including Metal, plastic, and wood. Restaurant Furniture Refers to any equipment that purposes for serving food and beverage Restaurant Utensils
- 16. Global Academic Partner. Get in touch. Ida_Baguswiraa Restaurant furniture. Tables Rengtangular / Long : 4 – 6 pax 137 cm x 76 cm Round : 4 – 8 pax dia 1 m & 1.52 m Square : 2 pax 1 m x 1 m Chairs Restaurant chair & Stall Banquet chair Side stand / waiter station Side stand are mainly consist of top surface ( clean and dirty area ), shelves & drawers, cutleries divider. Sometimes a side stand is completed also with a heater.
- 17. Global Academic Partner. Get in touch. Ida_Baguswiraa Restaurant Utensils. Silver ware are all of restaurant equipment that made from silver, stainless steel and bronze Silverware • Cutleries and flatware • Holloware Restaurant equipment that made from ceramics, porcelain and pottery Chinaware • Plates • Cups & saucer • Bowls
- 18. Global Academic Partner. Get in touch. Ida_Baguswiraa Restaurant Utensils. This consists of articles made of fine glass. Glassware • Stem glass • Un - stem glass These are food warming dishes. They keep the food warm for an adequate time and temperature. They come in two variants: electric or chafer fuel candle. Chaffing Dishes (Chafers) • Stem glass • Un - stem glass
- 19. Global Academic Partner. Get in touch. Ida_Baguswiraa Others The linen at any food and beverage service outlet is either disposable or non-disposable. Linen • Table cloth • Silent cloth • Napkin • Placemat • Runner • Top cloth • Chair cover
- 20. Global Academic Partner. Get in touch. Ida_Baguswiraa Others Others • Bill cover • Menu cover • Table menage / accessories • Tray jack • Tray • Plate cover • Etc All types of equipment are not included with the previous types
- 21. Global Academic Partner. Get in touch. Ida_Baguswiraa Thank you. If you want to achieve greatness stop asking for permission
Editor's Notes
- A customer’s first impression on entering the service area is of great important and their business may be gained (or lost) on this alone. The creation of atmosphere by the right choice of decor, furnishings and equipment is therefore a major factor that contributes to the success of the foodservice operation. A careful selection of items in terms of shape, design and colour enhances the overall decor or theme and contributes towards a feeling of harmony. When people enter your new restaurant, how do you want them to feel? All the physical sur- roundings and decorative details of a foodservice establishment combine to create its atmos- phere, the overall mood that also may be referred to as the ambience or energy of the space. In this very competitive industry, most merchants understand that good design is a way to set a restaurant apart from its competition, bringing the theme and concept to life. Today, good design also includes energy efficiency, building in ways to conserve natural resources while making the most effective use of available space. The components of a well-designed restaurant do not go unnoticed by its customers. Although they may not be able to pinpoint specifics, any person will tell you that attractive surroundings seem to make a meal better. Even in large, industrial cafeteria settings, small but significant touches contribute to a warm and inviting feeling: greenery, fresh produce displays, suggestion boxes for customer comments, inventive bulletin boards. The idea, no matter what your theme or price range, is to make people feel welcome, safe, and cared for.
- Today’s dining designs focus on making a space comfortable and inviting, with a consis- tent theme. Even the most upscale restaurant can be designed for comfort, to welcome rather than intimidate customers. Efficiency, value, and convenience are the hallmarks of modern restaurants, and all of these can be reflected in their design. More kitchen activity is “out front”—with display kitchens, wood-burning ovens, sauté stations that showcase the chef and staff members for diners to watch. Restaurants with celebrity chefs have learned to show them off. Fresh ingredients are displayed, and sensory details are not overlooked. The mes- sage? “Our food is fresh and we care about this!” It is no surprise that a display kitchen gen- erates higher dollar volume than does a traditional kitchen hidden behind swinging doors. The guest experience is enhanced, the food quality improves, and profitability increases. One good rule for developing atmosphere is to provide a change of pace. When we go to the movies, for instance, we almost shift gears as we enter the lobby, then the theater, select- ing a seat and preparing to watch the show. You should already have researched the needs and interests of potential customers in your site evaluation. Now ask yourself: What would be a welcome change of pace for them? Some examples: Lunch in a bright, casual café provides a respite from the everyday office cubicle. Outdoor dining on an umbrella-covered patio beats the heck out of a window- less skyscraper. And a glowing fireplace in a corner of the room is incredibly inviting when the weather is cold. Can you think of others? Knowing a bit about environmental psychology will help. This is the study of the deep, even primal reasons that people feel certain ways about seating, lighting, music, and other design elements. Two basic human needs are the root of guests’ behavior: security and stim- ulation. Humans like to have their own special space, sufficient for comfort and protected from intrusion. They also like their environment to be interesting and engaging, within lim- its. Thinking about your own dining experiences can help you grasp this concept more fully. Do you notice that when given the choice, most people would rather sit at a booth on the perimeter of a dining area than out in the middle of the room at a table? If there’s too much empty space around us, we feel exposed, and that makes us uncomfortable. If the dining area is too stimulating—too busy, too loud—we are likely to turn and leave; and if it is exactly the opposite, we’ve got the place to ourselves, we also are uncomfortable. Humans are social creatures who appreciate the fact that they have chosen a popular place. The key to good dining-space design is to find the right balance between comfort, secu- rity, and the guests’ tolerance for stimulation, and the target market is key. Younger cus- tomers will appreciate vivid contrasts in light and color, and they won’t mind it if you crank up the music, while the over-50 crowd generally feels out of place in a poorly lit or noisy atmosphere. Will yours be a gathering place for singles or the ultimate power lunch spot for the business crowd? A haven for families? An escape for empty nesters? Examples of market- driven design details: The choice of large, round tables always leaves room for a latecomer to join his or her dining party. A wide aisle, stretching from the entryway to the bar, spot- lights people as they enter and creates an impression of bustling movement. Elevating the bar or raising the tables at the perimeter of the room provides guests with a better view of other tables and activity. There are two distinct paths to successful dining design. One is to create the latest hot spot, by making a trendy statement that becomes a must-visit for sophisticated clientele. Nothing is unimaginable if the budget will allow it! The second path is to create a dining experience that is unique but still has some staying power. Design in this case will include simple, classic details that will still look good in five years. Regardless of the path, simplicity seems to be the new watchword in restaurant design. Instead of cluttering walls and shelves with memorabilia, today’s destination restaurants are more like public buildings, clean and unobtrusive. Furnishings are attractive, comfortable, and functional. Use of light, interesting fabrics, and stylish shapes have replaced the clutter, putting the emphasis on the food rather than the décor.