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Restaurant Design .pptx
- 1. Restaurant design Presenter: GroupA Aakriti , Binisha , Dikshita , Monika , Puja Koirala , Shreya
- 2. INTRODUCTION : DEFINITIONAND HISTORY “ Come to me all who suffer from pain of the stomach and i will restore you” -Boulanger Rue des poulies ( 1965) Nanglo Bakery Cafe (1991)
- 3. Why Restaurants? An impactful gathering placefor people Food tourism 1 2 3 4 Luxury and convenience Mediator to advertise local cuisines
- 4. Types of restaurant 11-14sq ft per person Specialized with social media worthy decors 18-20 sq ft per person 50-70 sq ft for 50-70 person Cafe Fine dining Fast food Contemporary 1 2 3 4
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- 6. Anthropometry in restaurantdesign ( The study of human body and its movement with its measurements)
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- 8. Entrance Invitation to the newcustomers Architecture and design
- 9. Doors Banquet hall door Folding Door 4500mm*2150mm) Automaticdoor (4000mm*2100 mm) Sliding door (1800mm*2100mm) Cold storage door 1400mm*2000mm
- 10. Windows Windows Type 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” Casement window Sliding window Sash window Bay window
- 11. Reception must include: - Great Reception desk - Clean reception area - Warm and welcoming Employee - Comfortable seating - Notable detailed design work - Appropriate lightening Reception (6-10 sq ft for 20 diners)
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- 13. STANDARD CLEARANCE DIMENSIONS -24” between corner of diagonal table for customer access - Min 54” between round table service space . - Min 60” between squared table for chair back to back leaves 26” service out
- 14. Considering Covid ,suggested circulation are : 42-60 inches between each square table 18 inches between each occupied chair 24-30 inch between corner of diagonal table Types of operation Space per person (sq ft) Banquet Room 10-11 Dining area 18-20 Counter service 18-20
- 15. Dining Area (12sqft per person)
- 17. Restroom Mirror fixed no higher than40’’ above floor.
- 18. 1 Restroom Layout Number of people Numberof Toilets Number of wash Basin 1-5 1 1 6-25 2 2 26-50 3 3 51-75 4 4 76-100 5 5 Number of people Number of toilet Number of urinals 1-15 1 1 16-30 2 1 31-45 2 2 46-60 3 2 61-75 3 3 76-90 4 3 91-100 4 4
- 19. KITCHEN Food Preparation Washing station Storage Cooking Station For 30people 150 sq ft is needed
- 20. 1 KITCHEN LAYOUT Island StyleLayout Assembly line layout
- 21. 1 KITCHEN LAYOUT Zone layout Thekitchen is really castle itself . -Mario Batali
- 22. Staff Facilities Work /Life balance Welfare Facilities 01 02 -Timeoff -working hours -healthy and safety working environment
- 23. Smoking zone - Locatedwithin 4 meter of seated dining area Sewage and drainage management -biodegradable and non-biodegradable waste should be collected separately - wastewater and solid waste treatment .
- 24. Interior Worst colour forrestaurant design -Blue -Purple Best colour for restaurant design -Terracotta orange -Tuscan yellow - Deep garnet red Colour Ceiling Standard ceiling height = 3m _Kitchen Ceiling _Washroom ceiling Flooring - Laminate - Vinyl Wall Materials : Vinyl ,brick,wood and metal Durable,cleanable,easy to repair -
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- 26. Lighting NATURAL LIGHTING Ambientlighting Accent lighting Task lighting 4 Smart lighting
- 27. Types of Seating RequiresOverall area of 137 cm Banquette seating Semi enclosed seating space Booth Seating
- 28. Furnitures Chair Table Square table 2’6”*2’6”for 2 person 3’*3’ for 4 person Rectangular table 4’6” for 4-6 people 6’*2’ for 6-8 person Round table 3’ in diameter for 4 person 5’ in diameter for 8 person Chairs Seat width Seat depth Seat height Seat height Bar tool 17’’ 17” 30’’ 42” Dining ,side 19’’ 19’’ 18’’ 36”
- 29. -Table cloth -Apron -Chef apparel -Towels -Lavender -Barbecuesmoke -Vanilla and chamomile -Colour -Lighting -Interior designing Wood table top pairing with steel hairpin leg Restaurant Linen Aromatherapy Aesthetic Mixing of metal and wood
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- 33. 1 Vastu ● Sitting arrangementon first floor ● Main entrance from north or east ● Reception on north side and owner must face east or north direction ● Storage room ideally placed in south west ● Kitchen in south west ● Water fountain in north east ● Toilet in north west or west of restaurant ● Generators in south east
- 34. Additional Facilities Wifi /Internet Reading Corner Banquet Hall Breast feeding Area Fire Protection Service
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- 39. CASE II RIVERVIEW RESTAURANT Come asa guest and leave as a friend
- 41. CASE II RIVERVIEW RESTAURANT Come asa guest and leave as a friend
- 42. Karai (a nepali utensil) used to provide aesthetic view to light bulb
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- 44. CONCEPT ● Under theSea,by SODA Architects ● 6 hand drawn patterns used
- 46. CONCEPT Construction process Family spacesurrounded by white curved walls
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- 52. Conclusion Kitchen space RestroomDining Area Riverview Restaurant Bluefish Restaurant Siraichuli Restaurant
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