The document discusses the layout planning and design of a restaurant and grill room. It covers various types of restaurants and themes. Key points in designing a restaurant include maximizing return on investment, efficient flow of customers and products, providing a safe working space, and using energy efficient equipment to lower costs. When planning a restaurant, considerations include the type of facility, capacity, menu, production quality requirements, staffing needs, and atmosphere. The grill room is meant to showcase the chef and attract customers.
SGF is the chain of veg restaurants in Delhi (India). We are providing spicy n grilled north Indian cuisines, especially Veg Chaaps & Rolls. We are serving mouthwatering taste with healthy atmosphere. SGF is also offering Restaurant Franchise in India.
Hotel Management Courses After 12th and Career in Hotel management. Learn about scope, job opportunities, eligibility and top institutes of Hotel Management
This was one of the presentation that i gave up in team with one of my friends, Vijay Dholakiya at a National Level Event MX Square at Kum. M H Gardi College Rajkot. It was Basically a company defined problem given up by Yellow Chillies which we tried to evaluate and solve.
SGF is the chain of veg restaurants in Delhi (India). We are providing spicy n grilled north Indian cuisines, especially Veg Chaaps & Rolls. We are serving mouthwatering taste with healthy atmosphere. SGF is also offering Restaurant Franchise in India.
Hotel Management Courses After 12th and Career in Hotel management. Learn about scope, job opportunities, eligibility and top institutes of Hotel Management
This was one of the presentation that i gave up in team with one of my friends, Vijay Dholakiya at a National Level Event MX Square at Kum. M H Gardi College Rajkot. It was Basically a company defined problem given up by Yellow Chillies which we tried to evaluate and solve.
Maximizing seating capacity and revenue through new restaurant design requires a strategic approach that balances efficiency with aesthetics. Efficient layout planning, flexible seating arrangements, outdoor space utilization, multi-purpose areas, and efficient kitchen design are all integral components of achieving this goal. Remember that a well-designed restaurant not only increases capacity and revenue but also creates a welcoming atmosphere that encourages patrons to return, ensuring the long-term success of your establishment. So, let your restaurant design work its space magic and turn every square foot into a profitable and memorable dining experience.
this ppt presentation is about the restaurant atmosphere that how should we enhance our restaurant beauty by following these simple steps..... things that affect our design, concept, theme and over all ambiance.....
Milli jain (Restaurant Design) Commercial Design, NSQF Level 6 (NSDC)MilliJain
The Students Are Supposed To Design A Café Lounge. The Space Needs To Be Designed Keeping In Mind The Requirements Of Mediocre And Elite Class People. The Space Provided Is Top Floor Of Gurukripa Building, Ajmer.
Design Of The Café Must Be Based On A Concept And Then Work Upon The Mood, Feel, Ambience And The Space Arrangement Accordingly. The Restaurant Should Have An Inviting Ambience With Comfortable Arrangement Of Furniture And Adequate Lighting.
A Student Should Also Make An Intense Study Of Various Cafes Within The City And Find Their Strengths And Weaknesses. Further They Must Work Upon Using Those Weaknesses As Their Opportunities And In Eliminating Various Threats.
All These Details Need To Be Shown By The Student Through
All Elevations And Placement Of Objects.
Architectural Layouts
Rendered Plan
Various Designing Boards.
Book Formatting: Quality Control Checks for DesignersConfidence Ago
This presentation was made to help designers who work in publishing houses or format books for printing ensure quality.
Quality control is vital to every industry. This is why every department in a company need create a method they use in ensuring quality. This, perhaps, will not only improve the quality of products and bring errors to the barest minimum, but take it to a near perfect finish.
It is beyond a moot point that a good book will somewhat be judged by its cover, but the content of the book remains king. No matter how beautiful the cover, if the quality of writing or presentation is off, that will be a reason for readers not to come back to the book or recommend it.
So, this presentation points designers to some important things that may be missed by an editor that they could eventually discover and call the attention of the editor.
Can AI do good? at 'offtheCanvas' India HCI preludeAlan Dix
Invited talk at 'offtheCanvas' IndiaHCI prelude, 29th June 2024.
https://www.alandix.com/academic/talks/offtheCanvas-IndiaHCI2024/
The world is being changed fundamentally by AI and we are constantly faced with newspaper headlines about its harmful effects. However, there is also the potential to both ameliorate theses harms and use the new abilities of AI to transform society for the good. Can you make the difference?
Between Filth and Fortune- Urban Cattle Foraging Realities by Devi S Nair, An...Mansi Shah
This study examines cattle rearing in urban and rural settings, focusing on milk production and consumption. By exploring a case in Ahmedabad, it highlights the challenges and processes in dairy farming across different environments, emphasising the need for sustainable practices and the essential role of milk in daily consumption.
You could be a professional graphic designer and still make mistakes. There is always the possibility of human error. On the other hand if you’re not a designer, the chances of making some common graphic design mistakes are even higher. Because you don’t know what you don’t know. That’s where this blog comes in. To make your job easier and help you create better designs, we have put together a list of common graphic design mistakes that you need to avoid.
Expert Accessory Dwelling Unit (ADU) Drafting ServicesResDraft
Whether you’re looking to create a guest house, a rental unit, or a private retreat, our experienced team will design a space that complements your existing home and maximizes your investment. We provide personalized, comprehensive expert accessory dwelling unit (ADU)drafting solutions tailored to your needs, ensuring a seamless process from concept to completion.
1. Analyse the lay out planning of a
Restaurant and Grill room
SUBMITTED BY: YASH KHANNA
TO: ASST PROF. PRITESH CHATTERJEE
LOVELY PROFESSIONAL UNIVERSITY
SUBJECT: HMT 353
SECTION: KOEI5
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.
