This document provides an overview of restaurant design and layout considerations. It discusses types of restaurants including fast food, fast casual, fine dining, contemporary casual, and cafes. It covers anthropometric considerations, architectural elements like entrances, doors, windows, reception, circulation space, dining areas, bars, and restrooms. It also discusses kitchen layouts, components, and case studies of specific restaurant designs. The document is a comprehensive reference for planning and designing restaurant spaces.
This document discusses key considerations for restaurant design, including definitions, history, and types of restaurants. It covers topics like anthropometry, circulation space, dining areas, kitchen layouts, lighting, seating, and other interior and exterior design elements. Three case studies of existing restaurants are presented: Timmur Restaurant in Siraichuli, Riverview Restaurant, and Blufish Restaurant. Blufish's concept was to create an underwater-themed space using hand-drawn patterns. Key areas of a restaurant like the kitchen, dining room, and restrooms are compared across the three case studies.
The document provides an outline for the contents of a literature review and case study on restaurant design. It includes sections on defining restaurants and their classification, describing various spaces within a restaurant like the dining area, kitchen, restrooms and patio. It also discusses elements of restaurant design like circulation, entrance, parking, lighting, noise control and case studies of specific restaurants. The document aims to comprehensively cover all aspects of planning and designing restaurant spaces.
The BLUFISH restaurant in Beijing, China was designed by SODA Architects to resemble an underwater world. The 210 square meter space uses a blue and pink colored metal mesh ceiling and white curved walls to create different dining areas including a waiting area, dining space, kitchen, and washing area. Decorative elements like mosaic tile floors with sea creature patterns and colored metallic ceiling patterns further enhance the underwater theme.
This document contains case studies and standard measurements for restaurant design. It includes case studies of four restaurants - The Donut Stop in Philadelphia, Pio Pio in New York, Khutum Bari in Lalmatia, and Dingi in Dhaka. For each case, it describes the location, concept, plan, circulation, zoning, sections, massing, and solid to void relationships. It also provides standard measurements for dining space, service areas, seating, bars, and other restaurant elements. Dimensioned drawings illustrate typical restaurant dimensions and proportions. The document is a reference for restaurant design best practices and case studies.
This document discusses factors to consider when designing a cafeteria, including space allocation, equipment needs, staffing requirements, and layout. It provides recommendations for dining, service, production, storage, and cleaning areas. Specific guidelines are given for calculating dining space, table arrangements, and storage capacity. Case studies of university cafeterias demonstrate effective designs with proper ventilation, aesthetics, and accessibility. Overall the document outlines essential components and design considerations for planning an efficient and well-organized cafeteria.
The document provides information on two case studies of restaurant designs. For case study one, it summarizes the Auriga Restaurant in Mumbai, highlighting its entrance off a highway, orientation near a bank, materials consisting of an aluminum fin web structure, two levels with contrasting designs, and circulation between floors. For case study two, it summarizes the Oryukdo Gawon Restaurant in South Korea, noting its cliff-side location accessible by a zigzag path, single entrance facing the beach, orientation near a church, simple 'ᄃ' shape design open to the sea, and courtyard surrounded by dining spaces.
Theme restaurants are restaurants built around a central concept or theme that influences the architecture, food, music, and overall experience. Some examples of famous themed restaurants mentioned include Hard Rock Café, Rainforest Café, and Ithaa Undersea Restaurant. The document also describes some unusual theme restaurants like Cannibalistic Sushi in Tokyo themed around eating sushi off a fake human body and a graveyard themed restaurant in India built amongst ancient tombs. Theme restaurants are designed to be immersive and provide entertainment through their themes but also have short life cycles as customers seek out new novelty concepts.
This document discusses key considerations for restaurant design, including definitions, history, and types of restaurants. It covers topics like anthropometry, circulation space, dining areas, kitchen layouts, lighting, seating, and other interior and exterior design elements. Three case studies of existing restaurants are presented: Timmur Restaurant in Siraichuli, Riverview Restaurant, and Blufish Restaurant. Blufish's concept was to create an underwater-themed space using hand-drawn patterns. Key areas of a restaurant like the kitchen, dining room, and restrooms are compared across the three case studies.
The document provides an outline for the contents of a literature review and case study on restaurant design. It includes sections on defining restaurants and their classification, describing various spaces within a restaurant like the dining area, kitchen, restrooms and patio. It also discusses elements of restaurant design like circulation, entrance, parking, lighting, noise control and case studies of specific restaurants. The document aims to comprehensively cover all aspects of planning and designing restaurant spaces.
The BLUFISH restaurant in Beijing, China was designed by SODA Architects to resemble an underwater world. The 210 square meter space uses a blue and pink colored metal mesh ceiling and white curved walls to create different dining areas including a waiting area, dining space, kitchen, and washing area. Decorative elements like mosaic tile floors with sea creature patterns and colored metallic ceiling patterns further enhance the underwater theme.
This document contains case studies and standard measurements for restaurant design. It includes case studies of four restaurants - The Donut Stop in Philadelphia, Pio Pio in New York, Khutum Bari in Lalmatia, and Dingi in Dhaka. For each case, it describes the location, concept, plan, circulation, zoning, sections, massing, and solid to void relationships. It also provides standard measurements for dining space, service areas, seating, bars, and other restaurant elements. Dimensioned drawings illustrate typical restaurant dimensions and proportions. The document is a reference for restaurant design best practices and case studies.
This document discusses factors to consider when designing a cafeteria, including space allocation, equipment needs, staffing requirements, and layout. It provides recommendations for dining, service, production, storage, and cleaning areas. Specific guidelines are given for calculating dining space, table arrangements, and storage capacity. Case studies of university cafeterias demonstrate effective designs with proper ventilation, aesthetics, and accessibility. Overall the document outlines essential components and design considerations for planning an efficient and well-organized cafeteria.
The document provides information on two case studies of restaurant designs. For case study one, it summarizes the Auriga Restaurant in Mumbai, highlighting its entrance off a highway, orientation near a bank, materials consisting of an aluminum fin web structure, two levels with contrasting designs, and circulation between floors. For case study two, it summarizes the Oryukdo Gawon Restaurant in South Korea, noting its cliff-side location accessible by a zigzag path, single entrance facing the beach, orientation near a church, simple 'ᄃ' shape design open to the sea, and courtyard surrounded by dining spaces.
Theme restaurants are restaurants built around a central concept or theme that influences the architecture, food, music, and overall experience. Some examples of famous themed restaurants mentioned include Hard Rock Café, Rainforest Café, and Ithaa Undersea Restaurant. The document also describes some unusual theme restaurants like Cannibalistic Sushi in Tokyo themed around eating sushi off a fake human body and a graveyard themed restaurant in India built amongst ancient tombs. Theme restaurants are designed to be immersive and provide entertainment through their themes but also have short life cycles as customers seek out new novelty concepts.
The document is a project report for designing a restaurant space in Ajmer, India. It includes an introduction to interior design and commercial design. It also covers types of restaurants and restaurant design. There is a case study for designing a multi-generation restaurant space with a covered area of 90'5" x 85'9". The designer conducted a SWOT analysis of existing restaurants in Ajmer to inform the design. Layout drawings were created showing the restaurant area, circulation, and flooring plans.
This presentation discusses anthropometry, ergonomics, and their application in restaurant furniture design. It provides standard dimensions for furniture and seating based on age and discusses how the Tulip Restaurant utilizes appropriately sized and styled furniture for different spaces. Specifically, it notes they use round tables and high chairs in the bar area, rectangular wood tables in the fine dining room, and casual metal furniture in the garden area. The presentation concludes that anthropometry, measuring humans, and ergonomics, designing for human use, are interrelated and help provide human comfort when applied to furniture selection and layout.
Architectural design - Case Study on RestaurantsArafat Akash
The document discusses 4 case studies of restaurant designs:
1) Restaurant Brix in Italy with a pyramid design and two entries.
2) NOA Restaurant in Estonia with rounded corners expressing continuity and compactness.
3) Plate restaurant in Japan situated within a preserved forest and having a linear rectangular form.
4) House Denk restaurant in Slovenia divided into two cube forms and one rectangle, all linear, with the first volume facing the street and the second offering garden views.
This thesis report discusses the design of a business hotel in Abu Dhabi, specifically the Hilton Hotel located on Yas Island. The report begins with an introduction that outlines the aim, objectives, scope and thrust area of the study. It then provides a literature review on topics relevant to hotel design such as hotel ratings, area requirements, basic planning considerations, space allocation and standards. The next chapter focuses on the thrust area of bioclimatic architecture and passive design strategies. Several case studies of hotels are then analyzed in terms of their passive design features and use of bioclimatic principles. The report concludes with inferences from the case studies.
Hotel Silicrest is a 3-star business hotel located in Bangalore, India. It has 32 rooms across 5 floors, as well as facilities like a restaurant, conference room, and parking. The document provides detailed information on the layout of each floor, amenities and facilities in the rooms and common areas, as well as safety and energy consumption aspects of the hotel.
Brief research & case study on Hotel taj vivanta Vadodara
with services & interiors spaces of hotel & short video for summarising the interior spaces at the end.
The document provides an introduction and overview of designing a restaurant. It discusses key considerations for restaurant design including space requirements, number of patrons, dining area sizes based on square footage per person, and turnover rates. The document emphasizes that restaurant design must balance functional needs with aesthetics, and maximize usability and profitability through efficient space utilization.
Banquet halls provide enclosed spaces for hosting social events like marriages and receptions. Amara is a palatial banquet hall located in Jaipur with various spaces like lawns, a grand ballroom, and royal banquet hall designed for weddings and other occasions. The interior incorporates elements to enhance the environment and guest experience, with decor inspired by Mughal architecture including landscaping, lighting, and furnishings to create an elegant and luxurious atmosphere. A survey showed preferences vary between generations, with older generations preferring traditional banquet halls while younger prefer more modern venues without banquets.
Site Analysis
Building Regulations
External Circulation
Internal Connectivity
Layout
Facilities
Space Modules
Working Stations
Service Cores
Building Services
Environmental Controls
- Over 60,000 hotel rooms are planned across India with most to be completed by 2010 as hotel business potential grows. International chains are partnering with Indian companies to gain a share of the market.
- The Indian government has approved nearly 300 hotel projects, half of which are luxury hotels. The demand for hotel rooms far exceeds the current supply of rooms.
- The number of tourists visiting India is expected to increase from 5 million in 2007-2008 to 10 million by 2010, exacerbating the existing shortage of 150,000 hotel rooms.
The document summarizes the design of the Surya Hotel Executive in Solapur, Maharashtra, India. It describes the location and climate. The five-zone plan includes public spaces, guest rooms, recreation, restaurants, and services. Zone 1 includes parking, lobby, and corridors. Zone 2 contains guest rooms. Zone 3 has lawn, gym, fountain and outdoor seating. Zone 4 is for restaurants. Zone 5 covers elevators, stairs, electricity and ducts. The design aims to achieve thermal comfort while reducing material waste and maximizing vegetation.
The document describes a proposed cafeteria design for Pulchowk Campus that aims to blend with the natural surroundings. The linear building plan was derived to prevent cutting down trees. Suspended timber floors with glass infill panels were designed to blend the building with the woods and not compromise the natural feeling. The proposed cafeteria represents the architecture of its time through modern materials while still responding to the surrounding site contexts.
Business hotel design and Planning conceptRADHIKASARDA8
All about business hotel design data from books and web sources .
design methodology , principles , planning , construction , spaces , landscape , engineering , concepts, design standards
The document outlines bye-laws and regulations for hotels, including architectural design guidelines. It discusses the front and back of the house areas, with the front comprising guest-facing spaces like lobbies and rooms, and the back handling services. It provides categories for hotel star ratings based on amenities. Area requirements specify space allotments for rooms, public areas, operations, and more. Regulations address parking minimums, height limits, and other construction rules.
This document contains a literature study submitted by a group of 13 architecture students for their hotel design project. It includes information on typical hotel layouts, facilities and requirements as per industry standards. The group has compiled data on the typical area requirements for different hotel spaces from reference standards like Timesavers and Neupert. It also outlines the key bye-laws and regulations regarding plot size, FAR, coverage and parking requirements for hotel buildings.
This presentation contains almost all the standards and guidelines required for designing a banquet hall. Hope you find it useful, thank you for reading.
The document discusses and compares two hotels in Lucknow - Vivanta by Taj and Gemini Continental. Vivanta by Taj is a 4-star hotel located on the banks of the Gomti River with excellent connectivity, while Gemini Continental is a 3-star hotel in the busy Hazratganj market area. The analysis examines differences between the hotels in terms of location, facilities, room amenities, and future development potential.
The document contains 5 case studies of cafeteria and cafe designs:
1. Castro Café blurs boundaries between interior and exterior with undefined spaces.
2. Pajot School Canteen uses an origami-inspired roof to bring dynamic form and varying light.
3. CHEGS Campus Canteen uses a perforated stone facade to zone spaces and differentiate functions.
4. Café Loge uses arched entrances and interior plantings to create a forest-like atmosphere in an urban setting.
5. Café Murasaki in Bangkok divides spaces for flexibility across programming like a coffee shop, mini bar, and private meeting areas.
This document provides a summary of the facilities and layout of the Le Meridien hotel in New Delhi, India. It is a luxury hotel spread over 4.5 acres located near government offices and shopping areas. Facilities include 358 guest rooms, multiple restaurants and bars, a health club, pool, and meeting/banquet spaces. The hotel features an atrium design with rooms and facilities arranged along corridors overlooking a large central atrium. It caters mostly to corporate executives and diplomats with high occupancy rates.
This document provides information about the Park Prime Hotel located in Kolkata, India. It describes the hotel's 5-star rating classification, location near the airport and tourist attractions. Floor plans show the layout of the 8 floors including guest rooms, amenities like the pool, gym and spa. Facade details include slit windows and LED lighting. A SWOT analysis notes strengths like proximity to transportation but also weaknesses like road noise and lack of some utilities.
This document provides a literature review report on restaurant design prepared by six students. It covers the objective of understanding restaurant design and providing unique identity. The report discusses the history of restaurants and different types. It also examines important design considerations for kitchens, dining areas, restrooms, bars, lighting, colors, HVAC, flooring, ceilings, parking, fire safety and landscaping. The document is intended to provide universal guidelines for designing restaurants by understanding key issues.
This document provides design plans and specifications for Vivre Restaurant and Lounge located in Georgetown, DC. It includes research on relevant building codes, a project description outlining the concept and target market, floor plans, elevations, sections, and renderings. The goal is to create a high-end yet affordable French restaurant and lounge experience through luxurious design elements while meeting all necessary code compliance standards.
The document is a project report for designing a restaurant space in Ajmer, India. It includes an introduction to interior design and commercial design. It also covers types of restaurants and restaurant design. There is a case study for designing a multi-generation restaurant space with a covered area of 90'5" x 85'9". The designer conducted a SWOT analysis of existing restaurants in Ajmer to inform the design. Layout drawings were created showing the restaurant area, circulation, and flooring plans.
This presentation discusses anthropometry, ergonomics, and their application in restaurant furniture design. It provides standard dimensions for furniture and seating based on age and discusses how the Tulip Restaurant utilizes appropriately sized and styled furniture for different spaces. Specifically, it notes they use round tables and high chairs in the bar area, rectangular wood tables in the fine dining room, and casual metal furniture in the garden area. The presentation concludes that anthropometry, measuring humans, and ergonomics, designing for human use, are interrelated and help provide human comfort when applied to furniture selection and layout.
Architectural design - Case Study on RestaurantsArafat Akash
The document discusses 4 case studies of restaurant designs:
1) Restaurant Brix in Italy with a pyramid design and two entries.
2) NOA Restaurant in Estonia with rounded corners expressing continuity and compactness.
3) Plate restaurant in Japan situated within a preserved forest and having a linear rectangular form.
4) House Denk restaurant in Slovenia divided into two cube forms and one rectangle, all linear, with the first volume facing the street and the second offering garden views.
This thesis report discusses the design of a business hotel in Abu Dhabi, specifically the Hilton Hotel located on Yas Island. The report begins with an introduction that outlines the aim, objectives, scope and thrust area of the study. It then provides a literature review on topics relevant to hotel design such as hotel ratings, area requirements, basic planning considerations, space allocation and standards. The next chapter focuses on the thrust area of bioclimatic architecture and passive design strategies. Several case studies of hotels are then analyzed in terms of their passive design features and use of bioclimatic principles. The report concludes with inferences from the case studies.
Hotel Silicrest is a 3-star business hotel located in Bangalore, India. It has 32 rooms across 5 floors, as well as facilities like a restaurant, conference room, and parking. The document provides detailed information on the layout of each floor, amenities and facilities in the rooms and common areas, as well as safety and energy consumption aspects of the hotel.
Brief research & case study on Hotel taj vivanta Vadodara
with services & interiors spaces of hotel & short video for summarising the interior spaces at the end.
The document provides an introduction and overview of designing a restaurant. It discusses key considerations for restaurant design including space requirements, number of patrons, dining area sizes based on square footage per person, and turnover rates. The document emphasizes that restaurant design must balance functional needs with aesthetics, and maximize usability and profitability through efficient space utilization.
Banquet halls provide enclosed spaces for hosting social events like marriages and receptions. Amara is a palatial banquet hall located in Jaipur with various spaces like lawns, a grand ballroom, and royal banquet hall designed for weddings and other occasions. The interior incorporates elements to enhance the environment and guest experience, with decor inspired by Mughal architecture including landscaping, lighting, and furnishings to create an elegant and luxurious atmosphere. A survey showed preferences vary between generations, with older generations preferring traditional banquet halls while younger prefer more modern venues without banquets.
Site Analysis
Building Regulations
External Circulation
Internal Connectivity
Layout
Facilities
Space Modules
Working Stations
Service Cores
Building Services
Environmental Controls
- Over 60,000 hotel rooms are planned across India with most to be completed by 2010 as hotel business potential grows. International chains are partnering with Indian companies to gain a share of the market.
- The Indian government has approved nearly 300 hotel projects, half of which are luxury hotels. The demand for hotel rooms far exceeds the current supply of rooms.
- The number of tourists visiting India is expected to increase from 5 million in 2007-2008 to 10 million by 2010, exacerbating the existing shortage of 150,000 hotel rooms.
The document summarizes the design of the Surya Hotel Executive in Solapur, Maharashtra, India. It describes the location and climate. The five-zone plan includes public spaces, guest rooms, recreation, restaurants, and services. Zone 1 includes parking, lobby, and corridors. Zone 2 contains guest rooms. Zone 3 has lawn, gym, fountain and outdoor seating. Zone 4 is for restaurants. Zone 5 covers elevators, stairs, electricity and ducts. The design aims to achieve thermal comfort while reducing material waste and maximizing vegetation.
The document describes a proposed cafeteria design for Pulchowk Campus that aims to blend with the natural surroundings. The linear building plan was derived to prevent cutting down trees. Suspended timber floors with glass infill panels were designed to blend the building with the woods and not compromise the natural feeling. The proposed cafeteria represents the architecture of its time through modern materials while still responding to the surrounding site contexts.
Business hotel design and Planning conceptRADHIKASARDA8
All about business hotel design data from books and web sources .
design methodology , principles , planning , construction , spaces , landscape , engineering , concepts, design standards
The document outlines bye-laws and regulations for hotels, including architectural design guidelines. It discusses the front and back of the house areas, with the front comprising guest-facing spaces like lobbies and rooms, and the back handling services. It provides categories for hotel star ratings based on amenities. Area requirements specify space allotments for rooms, public areas, operations, and more. Regulations address parking minimums, height limits, and other construction rules.
This document contains a literature study submitted by a group of 13 architecture students for their hotel design project. It includes information on typical hotel layouts, facilities and requirements as per industry standards. The group has compiled data on the typical area requirements for different hotel spaces from reference standards like Timesavers and Neupert. It also outlines the key bye-laws and regulations regarding plot size, FAR, coverage and parking requirements for hotel buildings.
This presentation contains almost all the standards and guidelines required for designing a banquet hall. Hope you find it useful, thank you for reading.
The document discusses and compares two hotels in Lucknow - Vivanta by Taj and Gemini Continental. Vivanta by Taj is a 4-star hotel located on the banks of the Gomti River with excellent connectivity, while Gemini Continental is a 3-star hotel in the busy Hazratganj market area. The analysis examines differences between the hotels in terms of location, facilities, room amenities, and future development potential.
The document contains 5 case studies of cafeteria and cafe designs:
1. Castro Café blurs boundaries between interior and exterior with undefined spaces.
2. Pajot School Canteen uses an origami-inspired roof to bring dynamic form and varying light.
3. CHEGS Campus Canteen uses a perforated stone facade to zone spaces and differentiate functions.
4. Café Loge uses arched entrances and interior plantings to create a forest-like atmosphere in an urban setting.
5. Café Murasaki in Bangkok divides spaces for flexibility across programming like a coffee shop, mini bar, and private meeting areas.
This document provides a summary of the facilities and layout of the Le Meridien hotel in New Delhi, India. It is a luxury hotel spread over 4.5 acres located near government offices and shopping areas. Facilities include 358 guest rooms, multiple restaurants and bars, a health club, pool, and meeting/banquet spaces. The hotel features an atrium design with rooms and facilities arranged along corridors overlooking a large central atrium. It caters mostly to corporate executives and diplomats with high occupancy rates.
This document provides information about the Park Prime Hotel located in Kolkata, India. It describes the hotel's 5-star rating classification, location near the airport and tourist attractions. Floor plans show the layout of the 8 floors including guest rooms, amenities like the pool, gym and spa. Facade details include slit windows and LED lighting. A SWOT analysis notes strengths like proximity to transportation but also weaknesses like road noise and lack of some utilities.
This document provides a literature review report on restaurant design prepared by six students. It covers the objective of understanding restaurant design and providing unique identity. The report discusses the history of restaurants and different types. It also examines important design considerations for kitchens, dining areas, restrooms, bars, lighting, colors, HVAC, flooring, ceilings, parking, fire safety and landscaping. The document is intended to provide universal guidelines for designing restaurants by understanding key issues.
This document provides design plans and specifications for Vivre Restaurant and Lounge located in Georgetown, DC. It includes research on relevant building codes, a project description outlining the concept and target market, floor plans, elevations, sections, and renderings. The goal is to create a high-end yet affordable French restaurant and lounge experience through luxurious design elements while meeting all necessary code compliance standards.
This document discusses the foodservice industry, including its various sectors and types of foodservice operations. It describes 15 types of foodservice operations and their key characteristics. It also outlines the main sectors of the foodservice industry, including hotels, restaurants, popular catering, fast food, retail stores, banqueting/conferencing, leisure attractions, and motorway service stations. The foodservice industry has expanded significantly over time with changing demands, influences from other countries, and developments in areas like transportation.
The document discusses the importance of interior design in restaurants. It notes that restaurant design impacts customer perception and psychology. Elements like lighting, seating, color, smell, and acoustics can influence how customers experience a restaurant and whether they order more, eat faster or stay longer. The ideal restaurant interior dedicates 60% of space to the dining area and 40% to the kitchen and other facilities. Restaurant design must also consider customer comfort factors like temperature, ventilation, lighting and noise levels.
Eateries in Bandra, known as the 'Queen of suburbs', include both international chains like Hard Rock and KFC as well as local canteens. Some local canteens have only wooden benches and earthen floors but provide fresh, cheap food in a village atmosphere. They play old Hindi songs, providing a different experience. While some local eateries are disappearing, others still exist offering affordable, quality food and a unique dining experience different from large chains.
Bhagyashri Simpson, a student at Dezyne E'cole College, has completed a project report on designing a coffee shop. The report includes an acknowledgments section, table of contents, and 12 chapters that cover topics like introductions to interior design, commercial design, and restaurants. It also includes sections on types and variations of restaurants, considerations for planning and designing restaurants, a case study, design development for a coffee shop concept based on geometry. The report was checked and graded by the principal of Dezyne E'cole College.
LESSON 3 PRINCIPLES IN DINING ROOM OPERATION.pptxKristineTrilles2
This document provides guidance on principles for dining room operations and setup. It discusses considerations for room arrangement like size, aisle space, and placement of service areas. It also reviews standard banquet room setup with round tables seating 8-10 people. Additionally, it outlines the roles and responsibilities of dining room staff as well as the preparation activities needed before food service, including cleaning equipment, stocking supplies, and completing mise-en-place. Finally, it identifies different types of dinnerware, flatware, beverageware, and linens commonly used for dining.
This document provides a marketing research report on Les Amis Restaurant. It includes secondary research on food trends and 22 customer interviews. The primary problems identified were low awareness of the "Culture Special", menu clarity, interest in Lebanese seafood, and building customer loyalty. Research objectives included understanding how to improve the menu, opinions on the "Culture Special", strengths of Les Amis, dish sizes and prices, and how to strengthen the customer experience. Customer interviews provided insights into menu preferences and suggestions. The research methodology included secondary research, interviews, a focus group and surveys to identify significant findings and recommendations for Les Amis Restaurant.
This document provides an overview of trends in the restaurant industry and customer preferences. It finds that customers want more customized ordering options and payment flexibility when using technology. They also want loyalty programs that offer discounts and engagement rewards. Most customers want the ability to track loyalty points and provide feedback directly to restaurants on a mobile app. The future of the industry is focused on technology, higher customer expectations, and cloud kitchen models.
The latest trends in new restaurant design include sustainability with eco-friendly materials, open and multi-functional spaces that are flexible for different events, biophilic design incorporating nature like plants and windows, minimalist aesthetics with clean lines and neutral colors, technology integration like digital menus and touchless ordering, pop-up and ghost kitchens optimized for delivery/takeout, and flexibility for social distancing with spaced out tables. These trends reflect changing consumer preferences and help restaurants stand out while addressing industry demands.
New restaurant design trends reflect the evolving tastes and preferences of diners while addressing the changing demands of the industry. Sustainability, flexibility, biophilic design, minimalism, technology integration, pop-up kitchens, immersive experiences, nostalgia, local touches, and flexibility for social distancing are shaping the restaurant designs of today and tomorrow. By embracing these trends, new restaurants can create inviting and memorable spaces that cater to the diverse needs and desires of modern diners. So, whether you're an aspiring restaurateur or a seasoned owner, consider these latest trends to craft a dining experience that captivates your patrons and leaves them coming back for more.
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document provides details about restaurants and food courts. It defines a restaurant as an establishment that prepares and serves food and drink for customers. It discusses the history of restaurants dating back to ancient Rome. It also outlines different types of restaurants including fine dining, fast food, cafes, pubs, and food courts. Food courts are described as consisting of multiple vendors located near large stores in shopping malls, airports, and parks that provide a variety of cuisine options for customers to purchase food.
- Waiter
- Waitress
- Busboy
Kitchen
Manager
Sous Chef
Cooks
Baker
Dishwasher
Steward
- Ensuring high standards of customer service are maintained at all times
- Monitoring and controlling costs, budgets, inventories and profit margins
- Overseeing the maintenance of all F&B areas and equipment
- Liaising with other departments such as housekeeping, engineering and
accounting
- Complying with all legal requirements relating to health, safety and hygiene
- Recruiting, training and developing staff
- Dealing with customer complaints and ensuring their resolution
- Preparing and analysing sales reports and statistics
This document provides an overview of restaurants and food courts. It defines a restaurant as an establishment that prepares and serves food and drink to customers. Restaurants have existed since ancient Rome and have taken on various forms over time. When planning a new restaurant, considerations include population base, visibility, accessibility, parking, and cuisine type. Food courts are common in shopping malls and airports and consist of multiple vendors that share a communal dining area.
Banquet organization structure mba ttm.pptxPankaj Chandel
Banquet department uses various pieces of equipment that are necessary to conduct different types of functions. While booking the function, the banquet manager or in-charge should discuss with the host and find out the facilities required and make the host clear what are the facilities available free of cost and what will be provided with extra charges. The banquet department has a store room which is used for storing the banquet equipment. It should be remembered that these equipment occupy the function space. More the equipment in use, more the space utilized. Facilities may be outsourced if they are unavailable in the property.
The document provides an overview of the history, development, trends, issues, and career opportunities in the food service industry, with a focus on cafeterias and catering. It begins with the objectives of understanding how the industry developed from early establishments like coffee houses and restaurants. It then discusses trends in cafeterias toward variety, seasonal menus, and technology. Current issues faced include menu options, customer service, management, and staffing. The document concludes by outlining various job roles in the industry, such as chef, sous chef, and commis.
The document discusses the design elements that make some restaurants memorable experiences. It provides examples of restaurants from around the world that create unique atmospheres through their designs. These restaurants engage all the senses and transport diners to different places through their thoughtful use of materials, lighting, textures, and spatial arrangements. Emerging trends in restaurant design include themes, entertainment spaces beyond dining, and technology integration that enhance operations while allowing for innovative concepts. Some restaurants also embrace sustainability and a closer interaction with their natural environments.
Similar to Report on Restaurant Design-converted.pptx (20)
Fonts play a crucial role in both User Interface (UI) and User Experience (UX) design. They affect readability, accessibility, aesthetics, and overall user perception.
Architectural and constructions management experience since 2003 including 18 years located in UAE.
Coordinate and oversee all technical activities relating to architectural and construction projects,
including directing the design team, reviewing drafts and computer models, and approving design
changes.
Organize and typically develop, and review building plans, ensuring that a project meets all safety and
environmental standards.
Prepare feasibility studies, construction contracts, and tender documents with specifications and
tender analyses.
Consulting with clients, work on formulating equipment and labor cost estimates, ensuring a project
meets environmental, safety, structural, zoning, and aesthetic standards.
Monitoring the progress of a project to assess whether or not it is in compliance with building plans
and project deadlines.
Attention to detail, exceptional time management, and strong problem-solving and communication
skills are required for this role.
Maximize Your Content with Beautiful Assets : Content & Asset for Landing Page pmgdscunsri
Figma is a cloud-based design tool widely used by designers for prototyping, UI/UX design, and real-time collaboration. With features such as precision pen tools, grid system, and reusable components, Figma makes it easy for teams to work together on design projects. Its flexibility and accessibility make Figma a top choice in the digital age.
ARENA - Young adults in the workplace (Knight Moves).pdfKnight Moves
Presentations of Bavo Raeymaekers (Project lead youth unemployment at the City of Antwerp), Suzan Martens (Service designer at Knight Moves) and Adriaan De Keersmaeker (Community manager at Talk to C)
during the 'Arena • Young adults in the workplace' conference hosted by Knight Moves.
EASY TUTORIAL OF HOW TO USE CAPCUT BY: FEBLESS HERNANEFebless Hernane
CapCut is an easy-to-use video editing app perfect for beginners. To start, download and open CapCut on your phone. Tap "New Project" and select the videos or photos you want to edit. You can trim clips by dragging the edges, add text by tapping "Text," and include music by selecting "Audio." Enhance your video with filters and effects from the "Effects" menu. When you're happy with your video, tap the export button to save and share it. CapCut makes video editing simple and fun for everyone!
International Upcycling Research Network advisory board meeting 4Kyungeun Sung
Slides used for the International Upcycling Research Network advisory board 4 (last one). The project is based at De Montfort University in Leicester, UK, and funded by the Arts and Humanities Research Council.
Practical eLearning Makeovers for EveryoneBianca Woods
Welcome to Practical eLearning Makeovers for Everyone. In this presentation, we’ll take a look at a bunch of easy-to-use visual design tips and tricks. And we’ll do this by using them to spruce up some eLearning screens that are in dire need of a new look.
2. Table of contents
1) Introduction
1.1) Etymology
1.2) History
1
1
1
2) Literature Review
Overview
1) Types of restaurant
1. Fast Food and Fast Casual
2.1.2 Fine Dining
3. Contemporary Casual
4. Cafés 2.2)
Anthropometry
3) Architecture And Design
1. Entrance
2. Door and Windows
3. Reception
2.3.4 Circulation And Space
5. Dining Area
6. Bar Seating
2.3.7 Restroom
8. Kitchen
1. Layout
2.3.8.2. Components
2.3.9. Cafeteria service counter
2.3.10 .Staff facilities
11. Smoking zone
12. Sewage and drainage
13. Suggested layout and flowchart
2.4 Interior
2.4.1.Colour
2.4.2.Ceiling
2.4.3 Flooring
4. Wall
5. Lighting
2.4.6 HVAC
2.4.7.Types of seating
8. Furnitures
2.4.8.1.Chairs
2.4.8.2.Tables
9. Resturnant linen
2.4.10 .Aesthetic and Ambiance
2.4.11. Mixing of metal and wood
2.4.12 . Aromatherapy
2.4.13. Electrical Appliances
2.5. Outdoors
2
2
2
2
3
3
3
4
5
5
5
6
6
7
8
8
9
9
10
11
11
12
12
12
14
14
14
15
15
16
17
18
19
19
19
20
20
21
21
21
22
3. 3
1. Landscapes
2. Guardhouse
2.6. Parking
2.7.Vastu
8. Additional facilities
2.8.1.Wifi/ Internet
2.8.2.Multimedia
3. Reading Corner
4. Banquet Halls
5. Conference room / meeting room
6.Breast feeding area
2.8.7.Fire protection services
22
22
22
23
23
23
23
24
24
25
25
26
3. CASE STUDY
1. CASE STUDY OF TIMMUR, KAUSI RESTAURANT
1. General Information
2. Indoor (Timmur and Green Pavilion)
3. Outdoor and Bar
4. Kitchen
5. Restroom
6. Seminar Hall
2. Case Study of River View Restaurant
1. General Information
2. Indoor
3. Counter
4. Kitchen
5. Dish Washing Area :
6. Restroom
7. Technology
3.2.8 Outdoor
3. Case study of Blufish Cafe
1. General Information
2. Colour :
3. Theme :
5. Flooring :
6. Reception :
3.3.8 Technology :
3.4 Conclusion
4. References
27
27
27
27
28
28
29
29
31
31
31
31
32
32
32
33
33
34
34
34
34
36
36
37
38
38
4. 1) Introduction
1
Our eating needs have developed from a basic form of simply feeding our bodies with the
fuel it requires to function to an art of taste and presentation that is combined with our
need to experiment with everything we see, smell, touch and taste.A business that
prepares and serves food and drinks to its customers in exchange of money is known as
a restaurant or eatery. In restaurants food is served and eaten on the premises only, but
there are many restaurants that offer food delivery services. There are a wide range of
restaurants that vary in appearance and offerings. From fast food restaurants to
cafeterias to family restaurants to high priced luxury establishments, a wide variety of
restaurants are there. Talking and socializing with friends has become much more
comfortable and pleasant in recent days due to the restaurants.
1) Etymology
The French word ‘restaurer’ literally means to restore to a former state. According to the
source,the term restaurant is said to be used in 1507 as a ‘restorative beverage’.
Furthermore, the term is also said to be derived from the name of the ‘restorative ‘ soup
served in the first establishments.
2) History
The term ‘restaurant’ first appeared in the 18th century in France. It referred to a
reinvigorating meat broth which people ate to refortify the body. It was not until the French
Revolution and subsequent industrialisation that culinary establishments such as we
know them today began to appear and develop. However, the modern restaurant is not
an entirely new creation. In the Western world, the concept of a restaurant as a public
venue where waiting staff serve patrons food from a fixed menu is a relatively recent one,
dating from the late 18th century.In the 20th century, lifestyles changed and eating in
restaurants at lunchtime became commonplace for many workers. Restaurants started to
specialise and target their clientele.The aftermath of the French Revolution saw the
number of restaurants skyrocket.
5. 2) Literature Review
Overview
As we begin to envision the restaurant’s layout ,we need to stand on other people’s shoes
and think.what would it feel like to walk through ? Will the customer’s signals reach the
waiter? What is it like to sit down and be a part of the restaurant’s environment?
etc.Therefore, this section of the report covers all of the possible requirements of an
aesthetically,ergonomically and functionally fit restaurant.According to the google
research, constructing a restaurant isn’t the only way to bring customers to your place.
There are many other elements that are mainly to be focused. It’s simply the architecture
that catches their eyes and creates a huge impact on the customers.
Some of the basic things that should be sorted out beforehand for designing restaurants:
➔ How to deal with common design problems?
➔ The Lonesome Table
➔ The Small Kitchen Dilemma
➔ Irrelevant Decorations
➔ Bathroom Door Locations
➔ An Ambiguous Concept
1) Types of restaurant
There are numerous restaurants in existence,each classified or distinguished in many
different ways.Restaurants are classified on the basis of food,on the style of
offering,novelty themes(such as automated restaurants).Here’s the classification of
restaurants on the basis of popularity:
1. Fast Food and Fast Casual
Fastfood
Below are the characteristics shared by most
fast food places: a) It should have an area of
min 11-14 square feet per person. b) It focuses
primarily on fast service and food is served in
disposable items like paper containers and
paper food trays c) It has a casual ambience
and has counter service or
drive- thru.
2
6. Fast Casual
Here , the quality and price of food is usually
higher than fast food but lower than casual dining.
It provides counter service and has a casual ,
contemporary environment and decor. 11- 14
square feet is the average square foot needed per
customer in fast casual restaurants. There is a
rising number of fast casual restaurants as people
can have more healthy food than in fast food.
2.1.2 Fine Dining
Fine dining restaurants have formal dress code and
fine dining etiquette. It has high end decor and a
formal atmosphere.Menus may feature exotic or
interesting dishes and ingredients .It must offer an
upscale atmosphere with exceptional service Fine
dining restaurants provide a minimum of 18-20
square feet per person.
3. Contemporary Casual
One of the newest types of contemporary casual
restaurants are characterized by their modern flair
,an energetic vibe and innovative dishes and drinks.
Contemporary casual restaurants often feature hot
food trends like craft beer and they also tend to use
local ingredients. They emphasize visuals with
social media worthy decor and food presentation.
4. Cafés
A café is a beverage-focused establishment.
Offerings usually include coffee, tea, and a smaller
menu of food or snacks. These types of restaurants
typically offer counter service and prices are low to
moderate. Cafe provides a versatile space for
various purposes. The atmosphere is ideal for
everything including a first date to business
meetings , and the price is reasonable for
everything.Its standard size is 1000-1750 square
feet.This size offers 50-70 square feet for 50-70
people. .
3
7. 2.2)Anthropometry
The determination of human characteristics and capacities is very important in ensuring this
harmony and relationship. Anthropometry technique is widely preferred for the determination
of these properties and capacities.Anthropometry has a considerable importance in
optimising the design of restaurants.
4
Standard dimension for child
Child’s Age (Years) Table height (inch) Seat height (inch)
1-4 20”-22” 10”-12”
5-7 22”- 25” 12”-14”
8-10 24”-29” 13”-17”
11-13 26”-30” 15”-18”
8. 3) Architecture And Design
1. Entrance
Diners frequently choose not to visit a restaurant based solely on its exterior. Conversely,
they can be lured on looks alone. Before a server even greets a single guest, you should
ensure that your restaurant invites them inside.
The entrance area to a new restaurant can be as important as the inside when it comes
to gaining new customers. Depending on your theme, we can use signs, music, lighting,
awnings, and flowers to make an attractive restaurant entrance. After all, it is the first area
that customers see. Signage, lighting, seating, and decorations are just a few areas to
consider when opening a new restaurant.
2. Door and Windows
Considering Material Used Wooden Door ,Metal Door and UPVC .Considering the
Mechanism & Usage different types of doors includes Sliding Door,Composite Door
,Swinging Door ,Revolving Door and Folding Door.
5
Doors Height Width
Main Door 6’6’’ or 6’9’’ 3’6’’, 4’ or 5’
Seminar Hall door 8’0” 3’0”
Kitchen Door 6’6’’ or 6’9’’ 2’6’’ or 3’
Toilet Door 6’6’’ 2’6’’
fig : main entrance door fig : seminar hall door
fig : kitchen door fig : toilet door
9. Different types of windows used for our restaurant include casement , Awning ,Bay
window , , sash window etc.
6
Windows types 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’’
2.3.3. Reception
The reception counter is not an ordinary piece of furniture. Its front should be fancy,
convenient for users, always clean, durable, and elegant.Counter from the inside,
conceals discreetly the mass of cabinets and shelves with documents, necessary
electronics, monitoring preview, computers, printers, lockers, money boxes, deposit safe,
payment terminal, first aid kit,and many other things. If the hotel uses traditional keys
instead of coded magnetic cards, one of the most important elements of the reception
equipment is the key cabinet.
Reception area includes a waiting station which takes up 6–10 square feet, sufficient for
20 diners. One large central station should be anywhere from 25–40 square feet. This
would be sufficient for 60 diners.
fig : reception
2.3.4 Circulation And Space
At this covid time , the circulation suggested are :
a) 18 inches between each occupied chair.
b) 42-60 inches between each square table.
c) 24-30 inches between corners of diagonal tables.
10. Types of Operation Space per seat
School lunchroom/Cafeteria 9-12 sq. ft
Banquet Room 10-11 sq.ft
Table Service (Minimum) 11-14 sq.ft
Table service at a Hotel, Club or Restaurant 15-18 sq. ft
Commercial Cafeteria 16-18 sq. ft
Counter Service restaurant 18-20 sq. ft
CHAIR & TABLE SPACING TIPS & SUGGESTIONS
14 sq. ft per person for spacious dining (allows for a table, chair, and aisle)
12 sq. ft per person for cafeteria or restaurant-style seating
10 sq. ft per person for banquet, institutional, or close seating
Allow 18 inches for the person seated from the edge of the table to back of the chair
Diagonal seating saves floor space
Min. 42 " between squared tables for chairs back to back leaves 6 " to push out.
Min. 60 " between squared tables for chairs back to back leaves 26 " service out
Min. 54" between round tables service space. Main traffic aisles need to be larger
24 " between corners of diagonal tables for customer access - no aisle
2.3.5. Dining Area
Dining area is the soul of the
restaurant. Guest spends majority of
their time in this area .Typically the
dining room will take up the majority
of space of 40% to 60% of total space
reserved for the dining room.60
percent of area is covered by dining
area while other area is covered by
restroom ,kitchen and other
accommodations.The space for the
dining area is specially based on the
number of square feet per person
seated at one time .The space
occupied by the person when he is
sitting in a comfortable position is 12
square feet
7
11. 2.3.6. Bar Seating
If your venue has a bar, you need to leave sufficient room for furniture and patrons.
Here are a few considerations:
1. Allot a strip of floor space along the bar, ranging 3 1/2' to 4' wide, for barstools and
potential guests.
2. Leave 2' per barstool.
3. Divide the bar length by 2 to see how many bar stools you can fit comfortably.
4. Remember to leave a comfortable amount of space between the bar and tables — at
least the width of your aisles.
8
2.3.7 Restroom
It is important to note that if the restaurant seats no more than 20 people, it does not
need to provide a toilet. Proper signs and locking doors are a must.
Location : The location of toilets is preferred to be separated from food areas by a hallway
or double entrance.Customer restrooms cannot be in basements, up a flight of stairs or in
back rooms.
· A standard toilet stall is required to have a minimum depth of 56-inches and a doorthat
has a minimum width of 32-inches when opened at a 90-degree angle.
· The bathroom’s mirror must be fixed no higher than 40-inches above the floor
· Restaurants must ensure that their urinals are at a maximum height of 17-inches off of
the floor and are to be mounted on the wall or placed in individual stalls.
· The urinal’s flush valve is to be no more than 44- inches from the floor.
· Urinal areas must have a floor space of at least 30-inches by 48-inches to ensure that
patrons have comfortable accessibility to the facility.
· The 30x48-inch area should not overlap the restroom’s accessible route
12. 8. Kitchen
1. Layout
1.Island-Style Layout : The
island-style layout places the
ovens, ranges, fryers, grills,
and other principle cooking
equipment together in one
module at the center of the
kitchen.In the type of kitchen ,
the meal is the center of
action.All the non cooking
station are pushed up against
the perimeter of kitchen.
2.Assembly line layout :
The
layout
assembly line kitchen
focuses on the
assembly of each dish.In this
layout, there is a central row or
island organized in a single
line. This allows ingredients to
move seamlessly from a food
prep station, through to
cooking, and finally, a service
area where the completed
items are picked up and
delivered to customers.
3 Zone layout
If you opt for a zone-style
layout, it means your kitchen
will be divided into separate
zones for each activity.In this
kind of setup, you might need a
dedicated KDS for each zone.
9
13. 2.3.8.2. Components
10
Storage : A restaurant's kitchen will store a variety of items including cooking tools
(utensils, pans, etc.), food (produce, meats, dry goods), and place settings (glasses,
plates, linens). Your kitchen will need separate storage units, refrigerator for perishable
foods, a pantry for dry goods, and cupboards for place settings and tools.
Washing station :We recommend creating separate washing stations for food and for
dishes so that dirty dish suds never land on clean produce.Your washing stations will
need commercial dishwashing machines, sinks, and drying racks to run smoothly.
Food preparation :The food prep section of a restaurant’s kitchen consists of counter
space, cutting tools, and storage containers.Place food preparation zones near a
refrigerator so that your BOH team can quickly and safely store raw ingredients until
they’re ready to be used.
Cooking station :Unless your restaurant’s concept is raw foods, your kitchen will need
quite a bit of cooking equipment to execute your menu. Most restaurants have gas range-
oven combinations and commercial fryers, and some specialized cooking appliances. A
kitchen display system makes it easy for BOH staff to keep up with incoming tickets.
Service : A commercial kitchen’s service area is used for plating dishes and handing them
off to servers to deliver to diners. A service area should have heat lamps to keep food
warm.Place your kitchen’s service area as close to the dining room as possible to lessen
the distance from the kitchen to the table for waiters.
14. 11
2.3.9. Cafeteria service counter
There can be 2 or more than two service counters depending upon the variety of food
items. It can be a display counter or simple counter. The length of the cafeteria counter is
determined by the variety and volume of food. The width of the service counter should be
2 feet. The minimum distance between counter and back counter is 5 feet but it is taken
as 6 or 7 feet for convenience. The height of the service counter should be 3 feet 6
inches.If you have a serving staff, this is where they will pick up finished dishes to take to
customers. This area needs to be located at the very front of the kitchen, just after the
meal cooking area.
2.3.10 .Staff facilities
The staff of the restaurant includes managers, servers, cooks, dishwashers, hosts ,
cleaners and so on which should be provided with following facilities :
1. Work/ life balance
Vacation is not just a tool for avoiding burnout; promoting time off makes it easier to ask
employees to log extra hours at critical moments. Proper use of time off would lead to
increased employee engagement at work .
2.Welfare facilities – the right number of toilets and washbasins, drinking water and
having somewhere to rest and eat meals
Numbers of toilets and washbasins for employes includes for mixed use ( for women
only)
Number of people at work Number of toilets Number of wash basins
1-5 1 1
6-25 2 2
26-50 3 3
51-75 4 4
76-100 5 5
3.Changing rooms. When an employer provides protective clothing to prevent employee
exposure to hazardous or toxic substances, the employer shall provide the following:
(1) Changing rooms that provide privacy for each sex; and
(2)Storage facilities for street clothes, as well as separate storage facilities for protective
clothing.
15. 2.3.11. Smoking zone
In a pub/bar of the restaurant people come together to drink and socialize. For many
visitors the experience wouldn’t be complete without a cigarette.The solution where
smokers and non-smokers can work together perfectly can be Odorless ashtray; no
residual smoke and odors, creating a suitable solution for a smoke-free environment,
Smoking cabin can be used by several people at the same time and takes up little floor
space,the effective air cleaner filters tobacco smoke and blows clean air into the room.
Smoking area should be located within 4 meters of a seated dining area on licensed
premises, restaurant or cafe within 10 meters of a food fair stall.
12
fig : smoking zone
12. Sewage and drainage
The primary source of wastewater in a restaurant is washing of utensils, washing of hands
by customers and occasionally washing the floors.Therefore the restaurant wastewater
composition is greatly dependent on the variety of items washed. The main restaurant
wastes that can affect the publicly owned treatment works are:
Fats, Oils and Grease (FOG) , the solids Untreated wastewater that make water turbid and
constrict sewer flows that contribute to bad odor and potential pipe
Failure and so on.
Solid wastes are segregated in different coloured dustbins based on the composition of
waste to be disposed off. This segregation at source helps in the bigger problem of solid
waste management.The various colour codes used are: Green for paper / Cardboard;
BLUE for Plastics; RED for Food waste for composting purposes; BLACK
for general mixed waste.
13. Suggested layout and flowchart
The flowchart that should the bubble diagram of the restaurant circulation is shown below:
17. 2.4 Interior
2.4.1.Colour
Interiors are not just about the ambiance and decor of the restaurant. Colors are just as
important an aspect of the interiors as they play a significant role in influencing customer
perception. Restaurant interior colors should be in sync with your restaurant’s theme and
concept.
Muted earth tones are the best for restaurants, such as Terracotta orange, Tuscan yellow
and deep garnet red which have the most impact on increasing a person's popular color
for restaurants as with warm colors, appetite. And the bright vibrant shades of the main
color should be avoided. Colors that don’t work for restaurants are blue and purple.
2.4.2.Ceiling
The standard ceiling height of dining areas with a floor area <= 50m² =25000mm >50m²=
2750mm and >100m² >= 3m. Restaurant ceiling design involves many factors including
aesthetics, noise control, fire safety, energy-efficiency and natural light, eco-friendly
materials and durability.False ceilings can be installed of different types nowadays in
order to create an aesthetic look.
Kitchen ceiling : About the ceiling of the food preparation area, a chimney should be
installed in order to expel hot exhausted gasses from the area to outsides, keep the
kitchen oil free, reduce the amount of heat while cooking etc.
Washrooms ceiling : Washroom ceiling finishes shall be of smooth surface and are
washable. Use of moisture resistant gypsum board in shower ceilings or any suspended
ceiling systems are not acceptable. Cement board or other appropriate waterproof backer
board ceiling material can be installed.
14
fig : ceiling
18. 3. Flooring
1. Laminate flooring
Laminate flooring are among the best restaurant floors because they are durable and
resistant to scratching and slipping. They are also relatively easy to maintain, requiring
only a damp mop to remove stains. They offer different textures and colors that simulate
natural materials such as wood, which can give a restaurant a greater sense of quality
and comfort.
2. Vinyls
Vinyl floors made of PVC meet all the sanitary requirements to be installed in demanding
spaces such as kitchens and bathrooms. They transmit warmth in winter and coolness in
summer. From a functional point of view, vinyl floors are totally waterproof, non-slip and
resistant to humidity and temperature changes, and we can use them for the whole
restaurant, including bathrooms and kitchens.
Flooring for restaurant kitchen :
Flooring in these types of kitchens takes way more abuse than the normal home kitchen.
So the restaurant kitchen flooring needs to be durable enough to endure substantial
abuse like high temperature and offer non-slippery surfaces to provide safety for the staff.
Vinyl sheet or tiles, Ceramic tiles Quarry, Stone tile poured epoxy flooring can be used.
Washroom flooring :
The essential component of restroom flooring of restrooms includes; non-slip, hard
wearing and durable as well as easy to keep it well maintained. Acceptable floor finishes
include exposed sealed concrete, sheet rubber, non-slip quarry or porcelain/quarry tile,
and terrazzo. All resilient flooring must have heat welded seams. In tile flooring, dark
coloured epoxy grout can be installed.
15
2.4.4. Wall
The restaurant wall is another point of attraction and about the thickness of the wall, it
differs as in exterior and interior wall and also as the materials used. Restaurant walls
should be decorated by different restaurant designs and decor ideas. Typography; bold
graphics, marquee letters, diagrams. Custom made with quotes or phrases that reflect the
vibes of the restaurant.
19. Now talking about the walls in bathroom areas, it should be painted/sealed concrete
and/or concrete block, or some other durable waterproof material. Frame walls are
acceptable if constructed of steel studs on a 200mm (8”) concrete or concrete block
upstand.
2.4.5. Lighting
Light is one of the biggest factors that determine the mood of a space. The most
common kind of lighting for restaurants are:
Types of lighting
i)Natural lighting: Natural light can be manipulated to illuminate certain areas of space
with various windows and lighting fixtures. Natural light is especially beneficial for
businesses that are open during earlier hours of the day where sunlight is more apparent.
ii)Ambient lighting: Ambient lighting is lighting that comes from windows and lighting
fixtures that will also substitute for natural lighting. Ambient lighting is known for creating
warmth and depth in a room as well as illuminating a space without glare. Ambient
lighting is great for restaurants, bars and breweries alike because it’s basic, the eyes are
used to it.
iii)Accent lighting : More decorative than functional, accent lighting is used to draw
attention to specific areas and objects to create visual effect. . Accent lighting can be a
great addition to your business if you are trying to show off a certain part of it. Paintings,
sculptures, fountains, and bars are typically illuminated by accent lighting
16
fig : ambient lighting fig : ambient lighting fig : task lighting
iv)Task lighting : This helps customers and employees perform tasks, like reading the
menu, being able to clearly see the table setting and food, and cooking in the kitchen.
Task lighting could be beneficial for additional lighting in spaces that may get dark at night
or areas that are dimly lit.
v)Smart lighting : As technology advances, there are more and more devices to help you
run your restaurant. Depending on the system you choose, you can access a variety of
features. Some of these available features include automatic shut-off, daylight sensors,
level control, dimming control, signage control, event scheduling, occupancy/vacancy
sensors, and timelocks.
20. 17
vi) Outdoor lighting: The outside of your restaurant should act as an extension of your
dining experience by serving as an advertisement and attraction. String lights and
lanterns onto trellises, light fire pits, place candles on top of tables, and create paths back
into the entrance of your establishment using outdoor lighting fixtures and techniques.
Lighting Fixtures : From decorative ceiling-mounted light fixtures to wall-mounted
sconces, there are many types of lighting to suit your restaurant decor. Pendant light ,
chandeliers, ceiling fan ,sconces , track lighting , led lighting , etc can be used as lighting
fixtures.
Lighting for Different Times of Day
•Breakfast - Bright lighting should be used for meal services earlier in the day. In the
morning, customers need bright light to wake up and read their newspapers as they enjoy
their coffee. Natural light is the ideal source for this.
•Lunch - Lunchtime services should have moderate lighting. Higher lighting levels are
especially good for fast food restaurants and convenience stores. Lighting can even help
create faster turnover rates and flow customers in and out more quickly.
•Dinner - Dinnertime is the most popular time to go out to eat, since customers can sit
back and relax after their day. When you provide them with a relaxing atmosphere, your
guests may linger and spend more on food, drinks, and dessert, giving you a higher profit.
2.4.6 HVAC
HVAC systems use nearly 30 percent of the energy in your restaurants
Make-up Air : There must be sufficient amounts of air exchange between indoors and out.
Too much or too little will cause drafts and slamming doors, terrible air quality, reduced
energy efficiency, and back-venting of combustion gases.
Cooling : Something as simple as inconsistent temperatures can cause a decrease in
profits due to customer unease, reduced staff productivity, and extremely high energy
costs. Make sure to address all zones, both internally and externally when designing your
system.
Air Quality : Cooking will release gases, grease and smoke, all of which are not only
unpleasant but can be dangerous. When designing the kitchen take into account
placement of appliances, hoods, vents and exhaust fans. Try to coordinate this to
increase HVAC efficiency, thus improving air quality.
Fire Prevention/Suspension : City, county or state building code requirements may dictate
your fire suppression systems. These systems may utilize inert gas, or dry chemicals to
put out any fires that may occur. To help prevent fires make sure to maintain your system
with routine cleaning and professional inspections.
21. 2.4.7.Types of seating
Restaurants have a few different options for their seating layout to provide privacy to their
guests. Tables can be angled or perpendicular. The layout of seating can affect the
overall atmosphere of a restaurant and should be taken into consideration.
Banquette Seating : Minimum banquette seating clearances space tables 12”-14” (31-36
cm) apart, which is the depth of an average human, and require an overall zone of 36”-
38” (91-97 cm) per table. For better privacy, recommended clearances for banquette
seating separate tables by 24” (61 cm) and require an overall area of 54” (137 cm) per
table.
Booth seating : The concept of a booth is to provide a comfortable, intimate and semi
enclosed space for smaller groups of people. Commonly booths are arranged back to
back to maximize space usage and create that desired feeling of privacy. This form of soft
seating is commonly found in cafes, food courts and smaller restaurants.
18
fig : types of seating
22. 19
2.4.8. Furnitures
2.4.8.1.Chairs
The dimension of the chair should be relative to the table dimension. The chair seat
should be 18 inch from the ground ,the height from the ground to top of the back is 36
inch. And the depth from the front edge of the seat to the back of the chair is 18 inch. It
enables the guest to sit and eat comfortably.
Chair also includes a bar stool that can rotate 360⁰ in nature so that the person can easily
communicate with each other.
Chairs Seat width Seat depth Seat Height Seat Height
Bar stool 17’’ 17’’ 30’’ 42’’
Dining , side 19’’ 19’’ 18’’ 36’’
2.4.8.2.Tables
Tables come in three main shapes round, square and rectangular
Square table 2’6” * 2’6” for 2 person
3’ * 3’ for 4 person
Rectangular Table 4’6” *2’6” for 4-6 person
6’ *2’ for 6-8 person
Round Table 3’ in diameter for 4 person
5’ in diameter for 8 person
Tables are also of different types as follows ;
Tables Height( inch) Width ( inch) Length (inch)
Coffee 19 18 36-48
Conference 30 36 96
Dining 29 40 64
Kitchen 29 36 60
Sofa 26 14 72
Buffet 34-38 24 60
Workstation 26 30 48
23. Fig :table and chairs
2.4.9.Resturnant linen
Tablecloths and Napkins : Tablecloths add a barrier between the table and food,
preventing staining and damage to the table. While loth napkins, heavier than their paper
counterparts, are less likely to blow away. This helps prevent frustration in your
customers as well as prevent clutter and disorganization on your floors.
Aprons : create a more professional vibe across your restaurant.
Chef apparel :protects back-of-the-house employees from potential kitchen hazards
such as burns, and allows more breathability and comfort
Towels : restaurant towels include Bar Towels, Dish Towels, Microfiber Towels, Glass
Towels, Grill Pads, Wash Clothes to keep the restaurant in tip-top shape.
2.4.10 .Aesthetic and Ambiance
Details like colors, lighting or objects which are known to have an influence upon
customers’ perceptions and mood can be used in an aesthetic way that customers
can gain positive aesthetic experiencesAmbience ties the cuisine, service and
environment together to define the diners' perception of the restaurant.A restaurant's
interior should be designed to reflect its cuisine as a way of strengthening your overall
brand identity.
When paired with food, service and music, the interior design of your restaurant
contributes to the overall ambience felt in the space, whilst also moulding the
customer experience.
Everyone subconsciously uses colour to assess and judge the places we encounter
on a daily basis, and it's particularly significant to the bar and restaurant industry
20
24. 2.4.11. Mixing of metal and wood
For restaurants going for a rustic design aesthetic, it’s most often closer to rustic
industrial design (versus rural). This branch off of traditional rustic is all about merging
rustic natural elements with sleek industrial elements. There’s no easier way to do this by
mixing rural-inspired restaurant table tops with industrial-inspired legs. For instance,
taking reclaimed wood table tops and pairing them with steel hairpin legs is an excellent
way to nail the rustic industrial vibe.
2.4.12 . Aromatherapy
Smell and taste are closely linked because flavor engages them both. The smell of food
can also determine how much of it someone decides to eat. Restaurants already produce
large amounts of scents from the kitchen, but when restaurateurs control the smell, they
can observe immense growth.
Lavender: relaxes the brain
Vanilla and chamomile: reduce stress, anxiety, depression
Citrus and peppermint: increase alertness
Apple and Cucumber: make a room feel bigger airy
Barbecue smoke: makes a room stuffy
2.4.13. Electrical Appliances
Deep fryer ,Oven , Refrigerators ,Cooling and Freezing Display ,Basic Coffee and
Espresso machine , Air dryer and Jet dryer , Dishwasher , Lighting ,Salamander Grills ,
etc are the different electrical equipment used in the restaurant .
HVAC - Commercial heating and cooling uses up approximately 28% of energy costs.
Sanitation - Sanitation equipment and water usage are responsible for 18% of energy
costs.
Lighting - Keeping the lights on uses 13% of a restaurant's energy consumption.
Refrigeration - Refrigeration energy costs are approximately 6%.
21
25. 5. Outdoors
1. Landscapes
Greet Guests With Greenery
Every restaurant owner wants to make a great first impression. With an updated green
space, you can create an inviting place for your customers. Your entrance probably has
concrete near the front of the building, which can create a harsh appearance. You should
add some shrubs, flowers, or greens to this open space. When you add some greenery,
your business will feel more welcoming to diners.
2. Guardhouse
Guard booths can come in almost any size or shape, and guard house size is an
important factor to consider. Generally, the smallest size is 4×4, providing 16 square feet
of floor space, which is considered to be a guard house standard size. Common booth
sizes (in feet) for guard room dimensions include: 4×6, 6×6, 6×8, 8×8, 8×10, and 8×12.
6. Parking
<2,500 square feet of building area – 1 space for each 100 square feet of building area
>2,500 square feet of building area – 1 space for each 75 square feet of building area
If no customer service or dining area is provided – 1 space for each 275 square feet of
building area
Drive-in service – 8 queue spaces for each service lane.
Restaurants, taverns, cocktail lounges: (a) if less than 4,000 square feet in gross floor
area, one space per 200 square feet of gross floor area; (b) if over 4,000 square feet in
gross floor area, 20 spaces plus one additional space per 100 square feet in excess of
4,000 square feet
All parking facilities shall be landscaped by a fence, wall, hedge or other suitable
vegetation where bordering a public right-of-way or residential zone district. Additional
landscaping may be required.
22
26. 23
2.7.Vastu
A well maintained and attractive restaurant is what everyone seeks to enjoy the meal of
the day. But not every restaurant prospers or attracts visitors to its premises and this can
be due to Vastu. A Vastu compliant restaurant not only prospers in attracting customers
but can earn goodwill which is an asset for every business. Commercial projects like
restaurants should always be constructed following Vastu rules so that the owner doesn’t
have to incur loss.
1.The main entrance should face East, North or North-East. An aquarium or any water
feature can be placed in the North-East to ensure prosperity. Keep the North-East clean
and free of clutter.
2.The cash counter and reception should also face North or East.
3.Avoid arches and pillars inside the restaurant and cover beams with a false ceiling.
4.The Manager of the restaurant should have his cabin in the South-West. All heavy
storage should also be in the South-West.
5.The kitchen is the most important area in a restaurant and should be in the South-East.
The cooks should face east while cooking. All electric equipment should be in the South-
East corner of the kitchen.
6.The toilets should be in the North-West zone of the building.
7.The AC plant should be in the South-East or alternately in the North-West.
8.The generator and geysers should be in the South-East zone.
9.The restaurant should be well ventilated and illuminated. It should be cleaned and aired
daily to allow negative energy to exit and positive energy to enter.
8. Additional facilities
1. Wifi/ Internet
From cafes and bars to shops and retail outlets, WiFi is becoming a common amenity.
We’re all leading increasingly connected lives – most of us would never dream of leaving
the house without our smartphone. If you don’t provide WiFi to your customers, you’re not
fulfilling their expectations, or profiting from the many benefits free internet access
provides. 75% of people surveyed think that WiFi is the second (right after coffee) most
important attribute of a good café. What do people do in a café or in a restaurant? They
reach for their smartphones in order to text their friends on Messenger or post pictures of
food on Instagram and Facebook. Statistics confirm that 29% of people use Facebook or
Twitter during dining.
2.8.2.Multimedia
Multimedia means the deployment of computers to deliver information as text, image,
audio or video, but it could also be the capacity to manipulate and distribute content
communication devices. As digital media becomes a pervasive part of the customer
experience, it is being used not only to entertain diners but as an integral building block of
27. the restaurant design. Digital signage is an effective way to inform and entertain in any
venue. In restaurants, such signage can be used to inform customers of specials and
preparation techniques, general branding information about the restaurant, as well as
providing entertaining distractions that can reduce perceived waiting time.
3. Reading Corner
Coffee and books make a perfect pair. People wanted to have a comfortable, friendly
space for chit-chatting, relaxing and reading. Cafe with reading corner attract new
customers and encourage them to stay longer.
The next thing to think about is related to the placement of bookshelves that are close
or easily accessed by visitors from the cafe table. The placement of bookshelves and the
placement of appropriate types of books must be as attractive as possible so that
visitors are not confused when choosing and finding books.
4. Banquet Halls
Banquet halls are leased to host professional seminars, corporate award ceremonies,
weddings, family reunions, church benefits, association fund-raisers and an assortment of
other events.Normally, a guest requires around 10-12 square feet to accommodate a
table and chair. The seating arrangement should be according to the area of the hall.
Seminar Hall should be sized in a 2:3 or 3:4 width to length ratio.The lighting of the hall
should be smooth which gives the hall a good ambience.
24
2.8.5. Conference room / meeting room
Well-equipped conference and meeting rooms are an indispensable part of any premium
restaurant. Events hosted by major companies and corporate bodies are quite prestigious
and present an excellent source of revenue for a restaurant. Being the venue for a major
conference or event helps boost the reputation of a restaurant . The features of the best
conference or meeting rooms are as follows:
·Spacious: The venue must be big enough to comfortably accommodate a large number
of guests and attendees,
·Location: The hotel must be advantageously located in or near the heart of the city and
the conference venue must be well connected to the airport, railway stations, etc.
28. ·Ambience: The venue must offer a chic and professional ambience, with impeccable
service and elegant décor, in order to impress the visitors and attendees.
·Facilities: A good conference venue must offer state of the art amenities such as
adequate lighting, ventilation, 100% power backup, space for exhibits, lounge areas and
outdoor space.
·Technology: The conference venue or meeting room must meet the technical business
needs of most industries. It should provide audio-visual equipment, Wi-Fi, computers, etc.
fig : conference hall
2.8.6. Breast feeding area
Lactation room (or Lactorium) is an American English term for a private space where a
nursing mother can use a breast pump. The development is mostly confined to the United
States, which is unique among developed countries in providing minimal maternity leave.
Lactation rooms provide breastfeeding mothers with a private space to pump or nurse.
1.
2.
3.
Basic lactation room/single user (minimum dimensions 4’ x 5’)
Recommended lactation room/single user (minimum dimensions 6’ x 8’ or 7’ x 7’)
Recommended lactation room/multi-user (minimum dimensions 12’ x 16’)
fig : breastfeeding station
25
29. 26
7. Fire protection services
The best way to protect the restaurant from fire damage includes :
1. Portable fire extinguishers :
Portable fire extinguishers function by releasing an extinguishing agent intended to cool
the fuel, remove or displace the oxygen, or stop the chemical reaction. Fire extinguishers
can put out or control a fire until help arrives.
2. Automatic sprinkler systems:
Automatic sprinkler system means an arrangement of piping and sprinkler designated to
operate automatically by the heat of fire and to discharge water upon the fire,
3. Fire pumps :
A fire pump usually refers to a pressure-increasing component of the water supply for
fixed-place fire suppression systems.
4. Emergency exists :
The restaurant must contain at least two exits for each smoke compartment. Emergency
light system should be installed near each exit so customers and employees can make it
out of the building safely. An access aisle must be placed between each table in the
seating area.
5. Fire Alarm system :
The fire alarm system can be set off automatically by smoke detectors, heat detectors or
manually. These sensors are set to detect certain levels of heat or smoke that could be
an indication of fire.
30. 3. CASE STUDY
1. CASE STUDY OF TIMMUR, KAUSI RESTAURANT
1. General Information
Location :Siraichuli Hotel, Lion’s chowk , Chitwan
Climatic condition : Subtropical
Zone : Commercial zone
Architect : Creative Design Architects
(Riley Gear Company) Delhi , India
Chairperson : Mr. Chudamani Khanal
Mr. Bishnu kanwar
Capacity : 72
Working Hour : 7 AM - 11PM
Rush Hour : 3 PM - 9 PM
Special Facilities : Provision for disabled, baby chairs , live music on weekends.
Special Menu : Timmur offers 24 varieties of pure blended organic coffee and 12
varieties of garden teas . Also , they have their signature food ,named
Timmur aalu , Timmur chicken and Siraichuli Sunrise.
No. of staff : 4 at once (shift wise)
Main entrance door : Openable (3660 mm width and 3870 height with 1730 opening)
2. Indoor (Timmur and Green Pavilion)
27
Capacity 58
Tables No of tables : 14, square shaped
Dimension : 590*590*650
Chairs No of chairs :46
Dimension : 550*420*420
Flooring Tile each of size 610*1220
Lighting Mount bulb
No of bulb : 80-90
Balcony 4 tables (2 square table attached as one with)
4 chair each
Ceiling Height : 12 ft
False ceiling upto 10 ft
Material : Gypsum
31. 28
3.1.3 Outdoor and Bar
Intake 82
Tables Small rectangular : 1200*600*550 ( 4 chair)
Square shaped : 750*750*660 (4 chair)
Circular shaped : 800*800*600 ( 4 chairs)
Big rectangular : 1500 * 1000 *750 (4 chairs)
Small circular : 600 dia. 1060 height ( 2 chairs)
Chair 500*500*450
Bar Shape : Oval
Capacity : 12
Chair : 700 mm height
Drinks serving slab : 560 mm width , 100 mm thick
Safety cameras 4 CCTV
No of toilets 2 ( one male and one female)
Flooring Stone
3.1.4 Kitchen
Kitchen Entry Door 920 *2140 (mm)
Distance from cafeteria to kitchen 1580 mm
Kitchen area 5200 *12200 (mm)
Ceiling height 3660 mm , no false ceiling
Food rack 820 * 2000 ( mm)
Lighting Natural lighting and 5 Mount bulbs
Windows No. of window : 4
Dimension : 2900 * 1550
Chef’s room 2440 * 2440
Wash basin 400*300*870
Store room 1220*1220
Cake stand 660 * 1220
32. 29
3.1.5 Restroom
No. of toilet 2 ( each for male and female)
Entrance 960 *2000
Door 600* 2050
No. of water closet 2 in each
Distance from water closet to
basin
1250 mm
Additional facilities Provision of hand dryer and pad
box
Cons Improper ratio of W/C and wash
basins
3.1.6 Seminar Hall
Entry and exit 4 doors for entrance and 3 for exit
Table No. of table : 4
Dimension : 1220 * 600
Fooding table : 4 ( 1800*750*700)
Sofa Total no. of sofa : 3
Single seater : 1370*990*430
Double seater : 810*990*430
Podium 910 height
Lighting Both natural and artificial
Additional facilities Fire extinguisher, indoor plants
Parking :It has a ground floor parking which makes it easy for the customers to park their
own cars without having to worry. It has a space of about 300 square feet.
34. 2. Case Study of River View Restaurant
1. General Information
Location : Sauraha ,Chitwan
Area : 108.68 sq m
Climatic condition : Tropical Monsoon
Zone : Buffer Zone of Chitwan National Park
Special Features : Reflects Nepalese Architecture
Capacity: Indoor = 24
Outdoor = 24
Working Hours : 6 AM to 10 PM Hrs
Rush Hours : Morning time and Night time
Main Entrance Door : 2140 mm * 2100 mm ( Openable : 1500 width )
Windows : Dimension = 2550mm * 1520mm
Sill Level = 650 mm
Lintel Level = 2100 mm
Wall Thickness : 280 mm
Ceiling Height : 3000 mm
3.2.2 Indoor
31
Capacity 24
Tables No of table =5
Type1: 2490mm*910mm*750mm
Type 2: 1245mm*910mm*750mm
No of Chairs 24
Flooring Nepali Dhunga
Lighting No of Bulbs : 10
Aesthetic lights above table : 1 per table
Ceiling Concrete Ceiling
Colour Mud Colour
3.2.3 Counter
Counter has its own slanted roof that reflects traditional aesthetic roofing . Counter
Circulation is of quarter circle shape of an area 3.14 sq m. It is 1000mm in height and
360mm in width 360mm. Marble is used for the flooring of the counter.
35. 32
3.2.4 Kitchen
Kitchen Door 900mm * 2100mm
Kitchen Area 7220mm * 5000mm
Ceiling Height 3000 mm
Storage Area 1700mm * 2400mm
Lighting 4 light bulbs
Windows No of Windows : 1
Dimension : 2550 mm * 1520mm
Food serving ventilation 3040mm* 600mm ( 980mm above
ground level)
No of Wash Basin 1
Chimney 1
Flooring Marble Tile
5. Dish Washing Area :
Area = 3400mm * 1600mm
No of kitchen sink = 3
Door = 520mm * 1580mm (through the reception)
750mm* 2100mm (outdoor entrance)
6. Restroom
No of Toilets 2
Main Door 750 mm * 1940mm
Wash Basin No of Wash Basin = 2
Height = 900 mm
Basin center to basin center = 580mm
Distance of washbasin from Toilet
door
1480 mm
Mirror 800mm * 610mm ( above 1800mm)
Additional Facilities Hand Dryer , Soap Dispenser
36. 3.2.7. Technology
Since this restaurant is traditionally built, not much technology is fixed for interior design
.The basic technology like refrigerators, HVAC and internet connectivity are used .
3.2.8 Outdoor
The exterior environment of the restaurant is naturally built in addition with some aesthetic
lighting and swings. Hence the restaurant outdoors more likely have an openable seating
area to reflect nepali ethics for showcase to the tourist visiting in the restaurant.
33
fig : entrance fig : paintings and aesthetics
fig : reception fig : storage fig : outdoor
fig : lighting fig : table and chairs fig : wall texture
37. 3. Case study of Blufish Cafe
1. General Information
Location : Beijing , China
Area : 210 m2
Construction Year : December , 2017
Architects : Jiang Yuan , Song Chen
SODAArchitects
Special Features : Curves are used to make it seem like
a undersea cave and seafood is served
as a special menu.
Description : Located in the Sanlitun area, the Blufish Yingke is a coffee shop in the
daytime and a bar in the evening. SODA Architects combine physical spatial morphologies
with virtual dynamic images, allowing the atmosphere of the space to be changed over
time.
2. Colour :
The restaurant created an underwater world full of fantasy using whiteas a basic colour
while blue and pink metal liven up the interior.
3. Theme :
To echo the theme of the restaurant six kinds of handmade drawn fairytale patterns are
used.
4. Special features : Under the sea concept creating the world of fantasy and mobility,
using different visuals, graphics and color techniques
34
fig : Analytical diagram fig : construction process
38. 3.3.4 Lighting :
When the dynamic image is projected onto the concave and convex surface, its visual
effect reproduces the optical distortion caused by the refraction, which makes the
underwater scenery vivid
35
39. 3.3.5 Flooring :
The image of coral and fish is attached to the surface of the white GRG by projection, as if the
sea waves are moving freely. And hence therefore the projection of fish is showcased on the
floor.
36
3.3.6 Reception :
As the day and night come and go, this 30 square meter space switches itself between cafe
and bar. Mixture of metal and wood is used to create an aesthetic look for reception and as it is
very well furnished , it is managed to be seen from outside.
40. 3.3.7 Table And Chair : Following the theme of sea like environment a pure metal table and
chair of rose gold color is used.Chair have peach color cushions and table have marble surface
.
37
3.3.8 Technology :
The dynamic image is projected onto the concave and convex surface, its visual effect
reproduces the optical distortion caused by the refraction, which makes the underwater
scenery vivid.
41. 38
3.4 CONCLUSION :
Torealize the best arrangement of layout for restaurant design , a designer must think about the
type of restaurant and important factors of the layout. We came to the conclusion that it is really
essential to connect and place the functions in terms of acceptable layout in the restaurant plan .
Despite being a famous tourist destination , Nepal still needs to step up in order to meet
international standards. We are still left to witness out of the box design like other countries
which have jaw-dropping masterpieces.
4. References
https://www.webstaurantstore.com/article/7/restaurant-lighting.html
https://kullabs.com/class-12/hotel-management/food-and-beverage-service-deparment/restaura
nt-furniture-and-linen
https://www.thebalancesmb.com/new-restaurant-layout-basics-2888703
https://www.slideshare.net/MaitreyeeJagannath96/case-study-on-restaurant?qid=031c117b-b84
2-4558-85e1-2f4ddcc3ebfc&v=&b=&from_search=9
https://www.archdaily.com/911627/blufish-cafe-yingke-soda-architects-soda-architects
https://retaildesignblog.net/2018/01/25/blufish-restaurant-by-soda-architects-bejing-china
Restaurant 26.12.13 (slideshare.net)