- How To Create A Stellar Layout And Design For Your Restaurant
- Corporate Cafeteria Design: 5 Questions To Ask When Renovating Your Employee Cafeteria
- Food Service
- Food Service
- Small Cafe Designs: 20 Aspirational Examples in Plan & Section
How To Create A Stellar Layout And Design For Your RestaurantWhat goes into a positive, productive workplace environment? For many forward-looking companies, a main ingredient is a modern, corporate cafeteria design space for serving up exceptional dining experiences. Drab, old school cafeterias where workers trudged, single file, along a metal tray slide to grab pre-plated lunches off a frost top, have all but disappeared. Newly renovated cafe at Comcast call center in Manchester, New Hampshire. Prior to being renovated, the dining area in the cafe at Comcast in Manchester, New Hampshire was crowded and old school. While food is the main attraction, space now plays an indispensable role as companies look to their corporate dining programs to support business goals. At the top of the list is improving productivity by encouraging spontaneous encounters, which sparks collaboration and innovation. Emerging evidence suggests it works. Floor-to-ceiling whiteboards cover the walls of the lounge, which along with the Ping Pong table, houses a self-service micro-market where employees go to refuel when the kitchen is closed. Designed for grab-and-go convenience, the Amazon Robotics dining lounge reflects a growing trend to cater to millennial and Gen-Y workers who want the option to eat when, where and what they want. In the office buildings of today, straight-line cafeteria models with kitchens hidden behind the scenes are out. Also out are processed, pre-plated foods, prepared ahead of time in the kitchen. This called for building a space conducive to collaboration. Clusters of clean-lined tables of various sizes invite mingling. A tasteful blend of urban sophistication and old world charm, the architectural bones feature a floating drop ceiling and exposed brick walls to create an upscale backdrop for socializing, and meetings with customers and suppliers. The food stations and exhibition stations are arranged so that one server can manage two stations, and diners can access their food from all sides without creating bottlenecks. Share this story, Choose your platform! Comcast's old cafeteria food station. Seeing the success of new programs in the field is my motivation.
Corporate Cafeteria Design: 5 Questions To Ask When Renovating Your Employee Cafeteria
Still, one of the most critical aspects of making a restaurant successful is the restaurant design. For this, the Restaurant Design and the Restaurant Interior Design need to be in total sync with each other. The fundamental component of any restaurant interior is the chair and the table. Depending upon restaurant type, menu, service table setting, and the degree of intimacy required, table size and overall chair space requirements can and should vary considerably. A restaurant that encourages the rapid turnover of customers will typically provide a smaller tabletop and chair. On the other hand, restaurants that encourage limited turnover and emphasize the wining and dining experience will usually offer larger tabletop sizes and more comfortable chairs. Apart from the anthropometrical and ergonomic requirements, there are many other design factors that play an influential role in designing an optimum floor plan for a restaurant. These are namely —. You need to hire an architect or an interior designer who would help you with your restaurant design and floor plan. The architect would be able to come up with the spatial configurations and draw up the floor plans to make sure that the restaurant layout is safe with the most pleasant ambiance. He will be the one dealing with where and how to build a wall, design a staircase, and how to structure and collaborate various elements and principles of design in generating a harmonious and functional floor plan. You would also need a contractor who would be responsible for supervising the construction. The contractor can implement the design and guarantee the on-time completion of the construction work. Meanwhile, the restaurant owner has to ensure that there is coordination between the architect and the contractor. The space requirements for the restaurant design must always be kept in mind. Below are a few of the essential features that one should keep in mind to make any restaurant design and floor plan efficient. Human comfort in an indoor space primarily relies on thermal comfort and indoor air quality achieved by temperature, humidity control good and ventilationlighting, and acoustic comfort. Apart from these, the floor plan must be such that space available for design should be able to provide each customer with comfortable personal space. There must be enough space in the design to sit, stand, walk-in, and walk out comfortably. The internal heat gains are very high in all restaurants especially in kitchens due to cooking, lighting, electrical equipment, and the number of clients. HVAC heating ventilation and air conditioning forms an important feature and consideration for achieving a functional restaurant design. Lighting Design aims to enable the occupant to work and move around in safety. It provides for our visual needs, and also safety and security. People intuitively know that light affects their mood. The challenge while designing lighting is to understand under what circumstances certain visual conditions might be better than others and to use that knowledge to create lighting systems that improve overall performance and human comfort. Light in restaurants can be divided into three categories- Ambient, Accent, and Mood Lighting. While Ambient lighting is used for normal functions, accent lighting is focused on a particular area. Mood lighting is for the aesthetic, and it is the combination of these three that define light in restaurant design. In restaurant interior design psychology, lighting is considered an essential factor, and the restaurant design focuses on the function and psychological impact of various lights. The floor plan must be designed in cahoots with the overall effect and placing of each of these light elements. Restaurant interior colors also play an essential role in the comfort and perception of the customers. People are talking, background noise or sound, and the architectural design of the restaurant itself affects the overall acoustical quality of space. The variety of ambient music in a restaurant straightaway regulates the user experience and, ultimately, the feedback. The average noise level of a typical restaurant during a dining rush is 80 dB some reach as much as dB.
The Food Service space type includes cafeterias, sandwich shops, coffee shops, fast food retail, and other food services that involve the preparation and handling of food items for the consumer. Unique to the Food Service space type is a floor plan that must accommodate several distinct areas, each with specialized equipment and HVAC requirements. These areas include: food production, service, and dining; receiving and storage; and space for general circulation and other support areas. The integration of these systems should also facilitate proper cleaning and sanitation of all spaces where food is handled. Typical features of Food Service space types include the list of applicable design objectives as outlined below. For a complete list and definitions of the design objectives within the context of whole building designclick on the titles below. In general, entrances, food service areas, dining areas, and restrooms should comply with ADA standards. Path of travel : The path of travel around self-serve stations, ordering, pick-up counters, and seating areas should be designed with enough clear space for people using wheelchairs, other mobility aids, or service animals, especially when chairs are pulled out and occupied. Seating : Dining areas should include accessible seating for wheelchair and scooter users and be spread throughout the seating areas. Design storage spaces for accessibility devices so that they are not in the way of other diners or servers. Accessible tables : Table-top surfaces should be no higher than 34 inches above the floor with a clear space underneath at least 27 inches high, so that wheelchair users can get their feet and knees under the table. Coordinate the planning of the kitchen and equipment with a cost analysis that takes into account the menu, style of food offered, and the overall design goals. Plan for efficiencies in every aspect of the kitchen, food service lines, dining areas, and other support spaces. Optimizing the kitchen with ergonomic design that combines design, function, and efficiency will make it easier for employees to multi-task and work effectively. This will also lead to cost savings without affecting the quality of the food or speed of service. Service Areas : Service areas typically include the tray service lines, counters, packaged goods display, beverage dispensing, check out, and service ware dispensing. Receiving and Storage Areas : These areas typically include dedicated food service docks, general dry goods storage, ventilated storage, and refrigerator and freezer storage pre-manufactured modular units with integrated shelving. General Support Areas : Support areas can include but are not limited to areas where little food production is taking place such as administration and staff areas for the dietician and manager offices, procurement and budget offices, staff lockers and toilets, staff lounge, and staff dining areas. Sanitation and HVAC Requirements : The sanitation system for the Food Service space type generally will include the following areas of specialized equipment: dish wash, pot wash, garbage disposal, and janitor service. Kitchen areas will have their own air handler units and dry chemical system hoods. In food production areas, provide ducted exhaust welded black steel construction to all cooking equipment hood vents with filter systems at discharge to reduce cooking odors. Food service preparation methods may vary, from hand-prepping vegetables to large-scale baking in commercial ovens, depending on the size and focus of the food service facility. Sustainable food service is a growing trend and there are many approaches to designing the space to achieve this goal. A comprehensive sustainability plan will include everything from the ordering, delivering, storing, and packaging of food to the optimal use of energy, water, and food resources in the kitchen, prep and dining areas. Outlined below are a few sustainability issues to consider and plan for. Incorporate energy and water efficient appliances, fixtures, and high-performance HVAC systems. Use green building materials to provide a healthy indoor environment for workers and diners. Plan for recycling and efficiency to reduce waste in all areas of the food service operations and dining spaces. Increase natural daylighting whenever possible to reduce energy use and to improve the quality of the work spaces and dining experience.
Restaurant and Cafeteria spatial arrangements should always be orderly, guiding people in logical progression from area to area. The layout of the dining room and the furnishings control how efficiently the restaurant dining room operates. How smoothly things run affects the customer's experience and a future decision to return. Fast and professional service requires efficient traffic flow in a restaurant. Layout Drawings : For customers who can send us the interior room dimensions of the space you need to layout for restaurant booths, cafeteria cluster seating, restaurant tables, counters, barstools and chairs we can prepare a preliminary layout drawing. Also send along or call us to discuss your ideas about what types of furniture you'd like to use, required capacity and budget limits. Dining Room Because this is the restaurant's revenue producing area it takes up the largest amount of the total space. For restaurants with greeting or waiting areas Back ups in the waiting area can make the restaurant appear to be more crowded than it really may be. Waiting areas should be comfortable but not so much so that it becomes difficult to move customers to their tables. Rooms with a regular layout of tables and booths neatly lined up in rows seem formal. Tables that are randomly spaced throughout the room with different sizes and types of seating mixed in lead to a feeling of informality and creates a visually interesting restaurant. Having the right combination of sizes of tables in a restaurant can decrease wait time for customers and can maximize seating capacity and profit. People tend to be attracted to curved forms. Asymmetrical bars, counters and table shapes encourage interaction between guests with face to face seating. However, curved walls as well as any space dividers should be well thought out so as to create a sense of larger space Spatial arrangements should always be orderly, guiding people in logical progression from area to area. Interior Design, Decor, Furnishings The customer views the restaurant's appearance as part of the value equation that determines where he decides to go and whether or not he will return for other visits. Is the target market urban, suburban or rural? Will the customer prefer wide open spaces or a crowded, cozy atmosphere? Depending on your type of business you will want your customers to stay for different lengths of time. In fast food dining rooms primary colors and bright lighting can be used to emphasize identity and to create an upbeat, high energy image.