The document provides guidelines for good front of house design in food facilities. It discusses principles such as matching table sizes to party sizes, placing larger tables in high traffic areas, anchoring small tables, and screening restrooms visually. Additional tips include placing service stands within 25 feet of all seats, designing clear flow from entry to counters in limited service settings, and considering furniture weight, arm heights, and spacing guidelines of 36 inches for service traffic and 12 inches between chair backs. Lighting, sound control and having cleanable floor surfaces are also addressed.

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BASICS OF FOOD FACILITY DESIGN: MODULE 2
PRINCIPLES OF GOOD
FRONT OF HOUSE DESIGN
Note: These slides do not have narration.

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BASIC SEATING LAYOUT PRINCIPLES
1. Match mix of table sizes to
anticipated party sizes.
2. Place seating in zones; avoid the
“dining hall” effect
3. “Anchor” all deuces*
4. Put largest tables and/or booths in
the highest traffic locations
5. Screen restrooms visually
*A “deuce” is a table for two

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ANCHORED DEUCES
Zen Palate, NYC
Landmarc Time Warner, NYC

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GOOD LARGE TABLE PLACEMENT
Cut Steakhouse, Beverly Hills, CA
Gordon Ramsey, London

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GOOD RESTROOM SCREENING
RETAIL /
TAKE OUT
ENTRANCE
WAITING AREA
BACK OF HOUSE
BACK OF HOUSE
SERVER STATION
SERVER
STATION
BAR SEATING
SERVER
PICKUP
WOMEN
STAFF
RAW BAR
MEN
COATS
WAITING AREA
HOST

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SERVICE STAND PLACEMENT
In full service
restaurants, ensure you
have a service stand
within 25 feet of every
seat
COATS
SERVER STATION
BAR
BUFFET AREA
PRIVATE DINING ROOM
KITCHEN
HOST
P.O.S
SERVER
STATION
ENTRANCE
SERVER STATIONS

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GOOD LIMITED SERVICE DESIGN
• Clear flow from entry to
service counter
• Seating separated from
lines
• Flexible seating
• Dedicated seating for
parties of one

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GOOD COUNTER SERVICE DESIGN
• Products displayed at waist level or
higher
• Easily identified order and cashier
area
• Lower portion of counter for
accessible service
• Bright and flexible lighting
• 60” aisle

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FURNITURE
• Consider:
– Weight and ease of movement
– Arm height relative to table
– Seat shape and height
– Stackability or ability to be easily
inverted on tables when cleaning
the floor
– Room for knees
– Room for bags and other personal
possessions
– Separating partitions should be
just above shoulder height of
seated guests

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SPACING GUIDELINES
• 36” for service traffic
• Chair backs no closer than
12” apart
• Parallel tables ideally 18”
apart; in expensive markets,
consider 12”

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FLAT AND CLEANABLE FLOORS
Be careful with grouted tile or other finishes with depressed
seams
Yes No

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EFFECTIVE LIGHTING
• Use indirect lighting as much
as possible; only use direct
lighting on tabletops or
counters
• Warm (yellow-ish) light is
better than cool (blue-ish light)
• Consider dimmers, centralized
control
Houston’s

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CONTROLLING SOUND
• Soft finishes on two
adjacent surfaces
• Upholstered seating
• Placemats or linens on
tables
• Sound deadening
panels in the ceiling

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