RESTAURANT. Hospitality Design. Programming. Categories of Restaurants. Market Analysis

Transcription

1 Programming Categories of Restaurants Successful Restaurants are based on a feasibility study of the following areas: -Type of Restaurant -The Market -Concept Development -Menu -Style of Service -Speed of Service -The Per-Customer Check Average -General Ambience -Management Philosophy -Budget -Free-Standing or Within an existing structure -Independent or Chain -Eat-in Only or Take-out Station -Theme or Non-Theme - Ethnic or Generic Market Analysis -Potential Customers -Competition -Location -Economic Environment

2 Space Planning FLOW: Distance, Volume, Speed, Direction -Customers -Employees -Food -Tableware -Service DISTANCE: -Parking Lot to Front Door -Dining Table to Restrooms -Dining Table to Entertainment (if applicable) -Kitchen to Dining Tables -Dining Table to Service Station VOLUME OF BUSINESS: -Fast food places = high volume/fewer seats -Table service = low volume/more seating SPEED OF SERVICE: -Fast food places = fast pace/high efficiency -Table service = leisure experience/mannered service DIRECTION; -Keep fl ow of guests moving into the space -Straight-line fl ow, unidirectional -No crossing flow patterns (ex. pg 42)

3 Entry Area (Table Service) -Typically small entry area that functions as a pass-through to the dining room -Coatroom may be incorporated -Includes Host / Maitre d Stand for guest check-in -Close proximity to entry, yet does not block flow of traffic in & out of restaurant -Sets the stage for the dining experience -Becomes a transition zone between outside world and restaurant -Lighting can have a big impact on this transition -Smell at the entry also introduces guests to the meal they are about to have -Often the entry melds with the bar area

4 Dining Area (Table Service) -Occupies the largest square footage since it is the revenue-producing area -Typical Elements: Seating & Server Stations, Ventilation, and Sound & Lighting Systems -Large Rooms are often broken down into dining nooks using level changes or barriers -Comfort is key: use padded chairs, booths, and banquettes -Layout based on traffic fl ow of wait staff and amount of space needed between tables -Focus is on the meal & the experience - avoid distractions -Determine level of privacy vs. entertainment & interaction with bar area Service Stations -POS / Service Stations: throughout space / approx. 1 for every 22 seats -Store: Silverware, Glassware, other Table Accessories -Provide easy access so servers don t have to travel back to the kitchen

5 Beverage Area (Table Service) -Includes: Front Bar, Back Bar, Bar Seating and Cocktail Seating -Size of Bar Area depends on the importance of beverage sales to total revenue -Typically offers Alcoholic Beverages -Purpose: Drinking Spot, Service Bar for dining room, waiting area for diners, and alternative dining area (usually appetizers or smaller portioned meals) -Typically designed to be visually separated from the dining area -Bar area can attract its own crowd, so it needs to be positioned so that it does not confl ict with diners -Wine storage/display is becoming increasingly important, but wine needs to be stored in proper climate-controlled spaces

6 Restrooms (Table Service) -Need to be designed with as much attention as the dining spaces -Materials are to be durable and easy to maintain, yet creative and interesting -Often include additional space for mirrors and make-up areas Elements may include: -Accessories such as flowers & artwork -Decorative wallcovering (vinyl, type II) -Hand-painted tiles -Full length mirror

7 Perceived Space / Layout VISUAL SPACE: Banquette Seating: -Broader field of vision -Places customers within personal distance of each other (18-48 inches) -More visual stimulation -Less privacy -Ideal for casual restaurants Booth: -More private, especially high-back booths -Ideal for slower turn-over restaurants -Good for business diners or romantic couples Tables: -Placed at an angle creates a sense of intimacy -Cuts visual distractions -Increase space between tables for more privacy Mirrors: -Helps to manipulate the space -Use art mirrors, mirror strips, mirrored columns, and ceiling mirrors *Minimize sight lines *Manipulate light levels

8 FF&E Materials Seating: -Selection impacts comfort/how long guest stays -Select padded chairs and booths for fine dining -Armless dining chairs Tables: -Typical Sizes: 24 x30 or 24 x36 (two-top) 36 x36 or 30 x48 or 48 dia. (four-top) 60 dia or 72 dia or 36 x60 (six-top) -Paint or Vinyl Wallcovering -Durable hard surface flooring at entry and bar areas -Carpet with pattern/texture, med. to dark colors at dining areas or Hard Surface -Vinyl at booth & banquette seat -30,000+ DR fabric at booth back & chairs -Stain resistant fabric at dining chairs -Stone or Resin coated wood table tops / or table cloths (laminate at casual restaurants) *There are always exceptions and other creative solutions!

9 Project Requirements -Design a Specialty Restaurant - Table Service/Dinner Only -Include Entry, Beverage Area, and Dining Room to include One Private Dining Room -Approximately 150 dining seats including Private dining with 8-12 seats -Bar size to be determined based on Student Concept/Program -Incorporate appropriate Service Stations -Entertainment element optional -Design 2 ADA restrooms: (1) Men s & (1) Women s Single room restroom (toilet + sink) -Include Coat Closet at Entry if applicable to Concept/Program -Table Mix to be determined by Student