SECTION 3 RESTAURANT DESIGN OBJECTIVES Please also refer to the Buffet sample designs. Design objectives follow directly from a clear and well-researched operational and marketing concept. Based on the menu and such operational aspects as the type of service, method of beverage service, check handling and use of entertainment, designers create the desired mood, function, layout finishes, lighting and furnishings. Each restaurant outlet, depending on its type and quality level, must have a different design treatment. In general, the Operator wants to manage the main coffee shop and any second or third restaurants should ideally be leased out to a restaurant brand. For example the hotels’ main three-meal restaurant needs a theme that will permit the mood to vary from light and casual at breakfast to more formal at dinner. This may be accomplished by providing variable lighting, changing the placemats from placemats to table linen, closing the counter seating, presenting a food display, or extending room dividers to make smaller and more intimate dining areas. The design of a three-meal restaurant should include the following considerations;
Capacity Calculation – The restaurant should be able to seat all meeting attendees at one time. For example if there is 600sqm of meeting space then this can accommodate 300 meeting attendees (1 pax per 2sqm). Therefore the restaurant should have 300 seats (this can be split between indoor and outdoor seating) – the space required is approximately 1.5sqm per guest so the seating space should be about 450sqm. The restaurant should have a maximum of 350 seats – for more groups at meetings a separate buffet area should be set up such as pre-function areas etc.
General Concept – 3 meal per day – mostly buffets catering for up to 1,200 pax in some cases throughout the day so open plan will work best.
Design - Modern, fun and trendy restaurant with easy to maintain furniture. No table cloths will be used.
Dwelling Time – approximately 45 minutes for breakfast, 60 minutes for lunch and 90 for dinner.
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Welcome desk – located at the entrance it should include a phone and space for guest reservation book and restaurant layout.
Cashier – needed for doing bills – can also be integrated into the welcome desk if located inside the restaurant or the bar if big enough.
Hostess stations (normally 1 per 80 seats) – provide stations to control access to all sections of the room and handle guest needs and requests.
Separate sections – divide the restaurant into two or more areas so that sections can be closed during periods of low occupancy.
Flexible arrangement of tables – provide tables for two’s and fours with mostly square tables which can be put together for larger groups – flexibility is important. If the space is quite large the designer may choose to put some enclosed booths for 6 as well as some built in benches along the walls etc.
Bar / Counter seating – need a bar area with stools in front – can be against a wall or island concept – may also be used for the buffet set up if space requires.
Access – there should be access from the main kitchen to the open kitchen so it should ideally be located at the wall to the kitchen.
Buffet / display areas – provide an area for self-service buffet or food display with halogen lights to accent the food – refer to the layout attached which has a small show kitchen with 2 egg stations, 1 pancake station 8 induction warmers and then 2 islands with sample set up. There should be shelves beneath the buffet displays for plates etc.
Egg and pancake stations (refer to breakfast standard and sample buffet layout docs) – we normally need 1 egg station as well as a pancake/waffle station.
Adaptable lighting – provide dimmable lighting to change the mood from breakfast to lunch to dinner.
Background music – consider the sound system, location of speakers and type of music.
Uniforms, table top, graphics and signage – design the accessory elements to compliment the outlet or hotel theme.
The design of a lounge (if space permits) and bar should include the following considerations; Visibility – provide an open area that is obvious to hotel guests and visitors. R E S T A U R A N T D E S I G N O B J E C T I V E S | 34
Seating – furnish the bar primarily with lounge seating-sofas, lounge chairs, end tables, or with a combination of lounge and bar seating, provide a few seats at a service bar.
Bar – feature a small bar for beverage service with nearby storage or backup from the kitchen.
Entertainment – specify a location for a piano or other entertainment such as a small stage.
Food and beverage capacities for different size hotels No. of Guestrooms 100 200 300
400
500
750
1000
Three meal restaurant
60
120
180
180
200
225
250
Specialty restaurant
-
-
-
40
80
100
150
Theme restaurant
-
-
-
-
-
75
125
30
60
30
40
50
60
60
Cocktail Lounge
-
-
60
80
-
-
80
Entertain. Lounge/Sports bar
-
-
-
-
100
140
140
Deli/pastry shop
-
-
-
-
40
50
75
Lobby Bar
Restaurant and bar area requirements in sqm per seat; Outlet type Casual
Formal
Three meal restaurant
1.50
1.70
Specialty restaurant
1.70
1.85
-
2.30
Chinese restaurant
1.85
2.30
Lobby bar
1.85
2.30
Sports Bar
1.40
-
Cocktail Lounge
1.50
1.85
Fine dining
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