- Food Service
- How To Create A Stellar Layout And Design For Your Restaurant
- Food Service
- Small Cafe Designs: 20 Aspirational Examples in Plan & Section
- Corporate Cafeteria Design: 5 Questions To Ask When Renovating Your Employee Cafeteria
Food ServiceIn this article, we will discuss all the possible design considerations you could take to make the Cafeteria design interesting. Creation of a cool and peaceful environment. Cafeteria is a place where people come to relax and have a small chat with their friends. The soft music in the background is good enough to serve the purpose. It is completely unnecessary to give it a dramatic disco effect or have loud music. Try and create thematic interiors. It could be anything. It all depends on how far creative you can get. To incorporate this theme, you will have to have modern furniture design, funky colours used, paintings on the walls of the cafe that would depict a sense of modernism when a person steps in; also instead of just having 2D painting on the walls, you could go for 3D art work which is more intriguing and brings some life to the interior space. Choice of a good colour scheme is very important in this case. It makes a whole lot of difference to the feel of the space. If the Cafeteria is to be designed for school kids, the thematic approach will differ from what you might choose for a cafeteria design for a Corporate Office. Along with the change in thematic approach, you would also have to take care of using an appropriate colour scheme. It is important for a designer to consider maximum utilization of space in the cafeteria. For this reason, it is essential that the columns to be placed in the interiors of the cafeteria have to be avoided as much as possible. To make it possible, it is the role of an Architect to explain the design in detail the Civil engineer or Structural designer. It is his job. But it is important that you understand the structural details too. You can discuss the use of deep beams, coffered slab etc in order to achieve uninterrupted span length. Instead of just having tables and chairs in the seating area, try making the seating area a little more pleasing and inviting. Create visual barrier walls and planters to seggregate small sections in the cafe instead of using full length walls or no walls at all. This will help in easy and comfortable interation. This idea would be applicable for cafeteria in schools, colleges or Offices. The most important design element is efficient circulation throughout the cafe. The movement of people in the cafe should not create any kind of chaos and confusion. In our succeeding articles, we will also study as to how you should be making circulation charts on a casestudy. You can follow any responses to this entry through RSS 2. Interesting take on modern cafeteria design. Remember those old cafeterias that just served function?
How To Create A Stellar Layout And Design For Your Restaurant
It is a hangout place where we all have tea, coffee and some snacks. That is all that the place provides. Here, we will discuss the detailed steps to be followed in order to design a cafeteria. Visit a cafeteria. Are you finding it strange?? Well, you are bound to find it weird since you have visited the cafeteria like a thousand times. For now, you are an architecture student but you will soon become an Architect. Here is the list of some of the important spaces of a cafeteria that you might see around:. Analyze the number of persons that can fit in the cafeteria at a time and then divide it with the approximate area you have calculated for different spaces. Also, try to figure out if better arrangement of chairs could have made a difference. Try to be creative. Talk to the owner of the cafeteria and ask him if the area provided in the kitchen and store is sufficient to run the cafeteria with ease. If he is of the opinion that the space is sufficient enough for the efficient functioning of the cafeteria; then you can calculate area per person for every space in the cafeteria. Also, try to make a circulation map. This will give you an idea as to how different spaces have been connected together. By calculating the area per person, you can design the cafeteria for as many people as you want. That means, to serve a crowd of persons at a time, the area of the cafeteria required to be designed will be 24sqm. Similar calculations have to be done for other spaces in the cafeteria. Comparative study always helps. You could study and analyze the design elements used in the cafe apart from studying the functionality and circulation of spaces. Calculate the areas in the same way as we have discussed above and perform a comparative analysis of the two casestudies. This is a foolproof method to design in the right way to serve the right purpose. Cafeteria is a non-formal space. Hence, you can use your wild imagination to design the cafeteria. You can experiment with organic forms, rectangular boxes or any other geometrical figures in plan and elevation. Preferably, try to keep the plan simple and experiment with the exterior of the structure. That makes more sense. Keeping the plan simple will help you keep up the efficiency of the function of the Cafeteria. Do leave a comment if you have liked the article and you are welcome if would like to share your point of view in design. You can follow any responses to this entry through RSS 2. What does this study contain? What am i supposed to do? Literature study means collecting information about the existing Cafeterias from books and online material. It also includes studying and understanding the design features to be incorporated in Cafeteria design. Anything would be helpful! Hello, It does not matter how many floors you are designing. Space calculations and requirements are the most important here.
What 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.
Small Cafe Designs: 20 Aspirational Examples in Plan & Section
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.