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Restaturant 26.12.13
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.
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Restaturant 26.12.13
- 1. CASE STUDY ONRESTAURANT
- 2. INDEX INTERNATIONAL THE DONUTSTOP PIO PIO RESTAURANT STANDARD MEASUREMENT OF RESTAURANT CASE STUDY NATIONAL DINGI KUTUM BARI
- 3. STANDARD MEASUREMENT OFRESTAURANT SPACE REQUIREMENT SERVE AREA SERVICE AREA DINING LOUNGE RECEIVING FOOD STORAGE PREPARATION COOKING BAKING WAREWASHING TRAFFIC AISLES TRASH STORAGE EMPLOYE FACILITIES MISCELLANEOUS
- 4. DINING STANDARD MEASUREMENT OFRESTAURANT SMALL CHILDREN 8 sft. ADULT 12 sft. BANQUET SEATING 10 sft. DELUXE 20 sft.
- 5. STANDARD MEASUREMENT OFRESTAURANT SERVICE AREA RECEIVING 5% FOOD STORAGE 20% PREPARATION 14% COOKING 8% BAKING 10% WAREWASHING 5% TRAFFIC AISLES 16% TRASH STORAGE 5% EMPLOYE FACILITIES 15% MISCELLANEOUS 2% TOTAL =100%
- 6. PROPORTION OF DINING& KITCHEN AREA KITCHEN AREA = 1/3 DINING AREA STANDARD MEASUREMENT OF RESTAURANT 3’ 1’3” 2’10” ’ 2’ 6” 1’ 6” SEATING
- 7. RESTAURANTS,EATING PLACES &FOODSERVICE FACILITIES STANDARD MEASUREMENT OF RESTAURANT 24” 24” 60”-66” 24” 18”-24” 36”
- 8. STANDARD MEASUREMENT OFRESTAURANT RESTAURANTS LOUNCH COUNTER 36” 18-24” 11-12” 30-31” 42” 35-36” 18” 24”
- 9. STANDARD MEASUREMENT OFRESTAURANT BAR &BACK BAR 38”24” 36” 30” 24” 22” 45” 26” 42” 30” 69”
- 10. CASE STUDY ONDONUT STOP RESTAURANT LOCATION:PHIDELPHIA,USA ARCHITECT:Ashton Cates Construction Area: 274 sqm
- 11. CONCEPT The architecture wasconceptualized as carved from the forces of nature such as wind, water and ice. PLAN CASE STUDY ON DONUT STOP RESTAURANT
- 12. ENTRANCE Located directly adjacent toa major freeway A structural brace on the East side of the building are used as main entrance. It’s a projected entrance. CASE STUDY ON DONUT STOP RESTAURANT PLAN
- 13. CIRCULATION SYSTEM Circulation systemhorizontal. No vertical circulation . Wide,shallow steps in entrance serve as an invitaion. Mobile space is also available through style adding a flow line. Circulation solution CASE STUDY ON DONUT STOP RESTAURANT
- 14. ZOONING Dining Area Cash counter KitchenArea Storage Toilet washroom &lobby SERVE AREA SERVICE AREA 25% 75% CASE STUDY ON DONUT STOP RESTAURANT
- 15. Oak booth seating. Section& Scale. 18” 30”
- 16. MASSING Cantilevered and horizontalroof Reveals the building a dynamic shape CASE STUDY ON DONUT STOP RESTAURANT
- 17. Interior void space INDOOROUTDOOR RELATIONSHIP Full height opening Large window CASE STUDY ON DONUT STOP RESTAURANT
- 18. SOLID VOID RELATIONSHIP Astructural brace on the East side of the building was left exposed and celebrated as the modern day equivalent of traditional ornamentation. . The restaurant create relation with various spaces in the main volume. The main structure is a solid volume consist of many void space. CASE STUDY ON DONUT STOP RESTAURANT SOLID VOID
- 19. LIGHTING Maximum light throughthe soaring East window and a column-free interior. CASE STUDY ON DONUT STOP RESTAURANT
- 20. CASE STUDY ONPIO PIO RESTAURANT LOCATION:NEWYORK CONSULTAN:SEBASTIAN MARSICAL STUDIO
- 21. CASE STUDY ONPIO PIO RESTAURANT Plan Introduction Entry Reception Lounge Bar Stair to Lower Level
- 22. CASE STUDY ONPIO PIO RESTAURANT Plan Introduction Dining Hall Ceviche Bar Service Bar Kitchen
- 23. CIRCULATION SYSTEM Circulation solution CASESTUDY ON PIO PIO RESTAURANT Vertical & Horizontal circulation Mobile Space Is Also Available
- 24. ZOONING CASE STUDY ONPIO PIO RESTAURANT Entry Reception Lounge Bar Stair to Lower Level Dining Hall Ceviche Bar Service Bar Kitchen
- 25. SECTION ANALYSIS CASE STUDYON PIO PIO RESTAURANT 30” Proportion & Scale
- 26. Khutum Bari Location: lalmatia CASESTUDY ON KHUTOM BARI RESTAURANT
- 27. Entry dini ng Lobby & counterkitchen receiving stair 7’-0’’ CASE STUDYON KHUTOM BARI RESTAURANT GROUND FLOOR PLAN
- 28. toilet toilet dining dining kitchen receiving stair 30’-0’’ 40’-0’’ Ground floor plan TRAFFICAISLES CASE STUDY ON KHUTOM BARI RESTAURANT N
- 29. diningdining staircounter 30’-0’’ 40’-0’’ 1st floor plan TRAFFICAISLES CASE STUDY ON KHUTOM BARI RESTAURANT N
- 30. 30’ Ground floor plan 40’ DINING KITCHEN LOBBY STAIR TOILET RECEIVING ZOONING CASESTUDY ON KHUTOM BARI RESTAURANT
- 31. 1st floor plan DINING STAIR CASECOUNTER CASE STUDY ON KHUTOM BARI RESTAURANT ZOONING
- 32. Total serve &service area SERVE AREA SERVICE AREA DINING 1374sft (88%) Kitchen 274sft Toilet 132sft Receiving 80sft Stair 120sft Traffic aisles 300sft Cash counter 120 Total =1026sft (22%) PER PERSON(adult) 11.45sft (88%) (22%) CASE STUDY ON KHUTOM BARI RESTAURANT
- 33. SEATING 3’-0’’ 4’-0’’ 2’-6’’ X 3’-0’’ CASE STUDYON KHUTOM BARI RESTAURANT
- 34. Massing Flat roof CASE STUDYON KHUTOM BARI RESTAURANT Used rectangle FORM
- 35. VOID 7’-0’’ 12’-0’’ 10’-0’’ 9’-0’’ CASE STUDY ONKHUTOM BARI RESTAURANT SOLID VOID RELATIONSHIP
- 36. VOID 12’-0’’ 10’-0’’ 7’-0’’ CASE STUDY ONKHUTOM BARI RESTAURANT SOLID VOID RELATIONSHIP
- 37. CASE STUDY ONDINGI RESTAURANT DINGI Location: DHANMONDI LAKE
- 38. CASE STUDY ONDINGI RESTAURANT 36” 97’ KITCHEN DINING 2920 sft 850 sft PLAN B B” A A” N
- 39. CASE STUDY ONDINGI RESTAURANT DINING KITCHEN TOILET TICKET COUNTER SEMI OUTDOOR ZOONING B B” A A” PLAN N
- 40. CASE STUDY ONDINGI RESTAURANT TOTAL SERVE & SERVICE AREA Total serve & service area SERVE AREA 81% SERVICE AREA 19% B B” A A” PLAN
- 41. CASE STUDY ONDONUT STOP RESTAURANT ENTRANCE
- 42. CASE STUDY ONDINGI RESTAURANT ENTRANCE
- 43. CASE STUDY ONDINGI RESTAURANT
- 44. MASSING CASE STUDY ONDONUT STOP RESTAURANT Pitched roof Used two types of form, rectangle & octagonal
- 45. CASE STUDY ONDINGI RESTAURANT 12’ ELEVATION
- 46. CASE STUDY ONDINGI RESTAURANT OUT DOOR SEMI OUT DOOR SECTION A-A’
- 47. CASE STUDY ONDINGI RESTAURANT OUT DOORSEMI OUT DOOR
- 48. CASE STUDY ONDINGI RESTAURANT AISLES 4’ SECTION A-A’
- 49. SOLID VOID RELATIONSHIP CASESTUDY ON DINGI RESTAURANT SOLID VOID The restaurant create solid void relation with various spaces in the main volume. The main structure is a solid volume consist of many void space.
- 50. DISCOVERY DESIGN CHANNEL DDC_DESIGNMISSION IS SIMPLE: TO BRING YOU NEWS OF GREAT PROJECTS BEFORE ANYONE ELSE Pacific Env A Natural Treehouse Restaurant Design In Auckland ARCH DAILY ARCH III TIMSAVER STANDAREDS FOR BUILDING TYPESE REFERENCE
- 51.