The document discusses various types of restaurant facilities and considerations for restaurant design. It covers different types of restaurants including coffee shops, bars, and theme restaurants. It also discusses factors like type of service, design considerations, planning considerations, space allowances, aisle dimensions, ambience, tips, and bar design. The overall goal is to provide guidance on designing efficient and appealing restaurant facilities.

1. PRASHANT SHARMA
FACILITY PLANNING
RESTAURENT DESIGN 1

2. TYPES OF REATAURENT
 COFFEE SHOP
 SPECIALITY RESTAURENT
 ETHNIC RESTAURENT
 QUICK SERVICE RESTAURENT
 GRILL ROOM AND BARBEQUES
 BARS AND PUBS
 THEME BASED RESTAURENT
FACILITY PLANNING
RESTAURENT DESIGN 2

3. TYPE OF SERVICE
 FORMAL OR FINE DINING
 INFORMAL OR NON-FINE DINING
FACILITY PLANNING
RESTAURENT DESIGN 3

4. DESIGN CONSIDERATION
 ATTRACTIVE APPEARANCE
 EFFICIENT WORK SPACE
 EFFICIENT DINING SPACE
 SANITATION
 ENERGY EFFICIENT
 FINANCIAL MANAGEMENT
FACILITY PLANNING
RESTAURENT DESIGN 4

5. PLANNING CONSIDERATION
 TYPE OF FACILITY
 CAPACITY
 OPERATING HOURS
 TYPE OF MENU
 STYLE OF SERVICE
 MANPOWER
 DÉCOR OR THEME
FACILITY PLANNING
RESTAURENT DESIGN 5

6. SPACE ALLOWANCE
TYPE OF ESTABLISHMENT SPACE ALLOWANCE PER COVER
RESTAURENT LUXURY 18 sq. ft.
MEDIUM REATAURENT 12-15 sq.ft.
COFFEE SHOP 10-12 sq.ft.
BAR AND LOUNGE 6-8 sq.ft.
FORMAL SERVICE 10-12 sq.ft.
TABLE SERVICE 14-16 sq.ft.
CAFETERIA 6-8 sq.ft.
BANQUET (ROUND) 12 sq.ft.
BANQUET ( SPRIG) 10 sq.ft.
NORMAL DESK SITTING 16 sq.ft.
FACILITY PLANNING
RESTAURENT DESIGN 6

7. MINIMUM AISLE DIMENSIONS
AREA CUSTOMER
ACCESS AISLE
(IN INCHES )
SERVICE AISLE
(IN INCHES )
MAIN AISLE
(IN INCHES )
FINE DINING 18 36 54
CAFETERIA 18 30 48
BANQUETS 18 24 48
FACILITY PLANNING
RESTAURENT DESIGN 7

8. AMBIENCE AND DÉCOR
 EFFICIENT SEATING
 APPEALING AMBIENCE
 THEME
 COLOUR SCHEMES
 NOISE CONTROL
 LIGHTING
 WALL DESIGN
 FLOORING
 SAFETY ISSUES
FACILITY PLANNING
RESTAURENT DESIGN 8

9. DO’S
 MINIMAL INVESTMENTS
 SAFETY
 SANITATION
 EFFICIENT WORK PLACE
 ENERGY EFFICIENT
 COMFORT ZONE FOR CUSTOMER
FACILITY PLANNING
RESTAURENT DESIGN 9

10. DESIGNING TIPS
 AVOID TOO MUCH DISTANCE FROM THE SERVICE
COUNTER AND SEATING .
 POSITIONING OF SERVICE STATIONS
 COOL AND WARM COLOURS
 DELICATE FLOORING
 ILLUMINATION
COFFEE SHOP – 150 FLUX
DINING ROOM – 100 FLUX
KITCHEN – 500 FLUX
FACILITY PLANNING
RESTAURENT DESIGN 10

11. BAR DESIGN
 BUDGET
 AREA
 LOCATION AND
SITE
 CLENTIELE
 POINT OF SERVICE
 SHAPE AND SIZE
 SEAT TURNOVER
 TIMINGS
 DÉCOR AND
AMBIENCE
 STYLE OF SERVICE
FACILITY PLANNING
RESTAURENT DESIGN 11