Restaurant

Introduction

Restaurant is a public place. Provide Food and Beverages on a commercial basis. This is open to all to take refreshment, food and beverages. Everybody can take food and Beverage against money. Restaurant offer service of food and Beverage desire to satisfy the Guest.

Actually, Guest take rest in restaurant and pay rent for the having refreshment, food and beverage.

Restaurant comes form the word of ‘’Rest & Rent” those words consisting the word restaurant, Where the guest/client/peoples take their food and beverage.

Types of Dining

There are different restaurant types to choose from for your dining experience. From street food to fine dining, you may want to grab a quick and convenient meal, or dress up and wine, dine and woo a date. This short article will give you a better understanding of the different types of restaurant concepts.

  • FOOD TRUCK:A popular restaurant trend nowadays, are mobile rest
  • POP-UP RESTAURANT: Originally called supper clubs, these are temporary restaurants.
  • FAST FOOD:These Quick Serve Restaurantsfocus on convenience, low prices, and obviously speedaurants.
  • FAST CASUAL: This has been a trend in restaurant dining. It’s a bit more upscale and more expensive than fast food.
  • BUFFET: All you can eat! This is a favorite kind of dining for many people. Especially if you have a big appetite and your goal is to satisfy your hunger. Serve yourself and choose your own items.
  • CAFE: Sometimes called a bistro, these restaurant don’t offer table service. You order food from the counter and seat yourself.
  • FAMILY STYLE DINING: This type of dining provides waited table service, but food is brought out in large platters where you share and serve your own portions. It’s more common in Asian restaurants.
  • CASUAL DINING:This kind of full service diningoffers full table service in a relaxed environment.
  • FINE DINING:Think valet service and well groomed servers in tuxedos and white cloths that help you to your seats.

RESTAURANT

There are following important space of the restaurant-

  • Parking space
  • Entrance
  • Reception
  • Dinning space
  • Kitchen
  • Services

Planning factors

Before any restaurant or inn is built, the organizational sequence should be carefully planned. It is essential to establish what meals will be offered, and at what quality and quantity

Bring in planning specialists in kitchen and cold store design, as well as in electrical, heating and ventilation systems and washing/toilet facilties.

The position of the site will suggest what type of inn or restaurant is likely to be suitable.

Any function or conference rooms should have movable furniture to allow flexibility to use

A food bar may be installed for customers who are in hurry .

The kitchen, storerooms, delivery points, toilets and other services areas should be grouped around the dinning room, although toilets can be on another floor.

Structural columns in a dinning room are best in middle of a group tables or at the corner of a table

Entrance

The entrance way represents a key element — the first, in fact — of a dining experience. The entrance reflects the hospitality the staff will deliver once diners take their seats.

Whether transforming an existing location or building from scratch, a restaurateur should plan to carefully execute three important elements from the outside in:

  • The doorway
  • The foyer
  • The welcoming staff

Entrance basics

  • Define clearly A good restaurant entrance is easily foundand easily understood, which means that customers can readily identify the entrance by day and night. There are several design cues that help define an entrance: awnings and canopies, upright plantings or other decor flanking a doorway, and changes in the depth of the building façade.
  • Design for guest comfort. Many restaurateurs put a lot of thought into how their restaurants look but may drop the ballwhen it comes to function.
  • Colors. Bright and highly saturated colors are generally associatedwith casual and “fun” restaurants. Painting your front door a bright, contrasting color may highlight the entry andsets the stage for a more relaxed and casual dining experience.
  • Lighting. Lighting seems to be a really crucial clue regarding the quality level of your restaurant.
  • Signage. How you present the restaurant’s name communicates as much if not more than the name itself. As an example, consider these different ways of depicting the same restaurant name

Dinning spaces

  • To be able to eat comfortably , one person requires a table area of around 60 cm wide by 40 cm deep. This provides sufficient clearance between adjacent dinners.
  • Although an additional 20 cm of space in the centre for dishes and tureens is sometimes desirable, an overall width of 80-85cm is suitable for a dinning table.

The main room of a restaurant is the customer’s dinning room, and the facilities should correspond with the type of operations. A number of additional tables and chairs should be available for flexible table groupings. If appropriate, provide special tables for regular customers.

Space requirement for serve and dinner

Tables/seating arrangement

SQUARE TABLE

HEXAGON TABLE

CIRCULAR TABLE

TABLES ARRANGEMENT USING SQUARE OR RECTANGULAR AS PER TO INCREASE THE SEATING

TABLES ARRANGEMENT USING TRAPEZIUM SHAPE TABLE

TABLES / SEATING PLANS

Parallel table arrangement

Diagonal table arrangement

Minimal table spacing

cafe table arrangement

walkways

The minimum width of escape routes is 1.0 m per 150 people .

General walkways should be at least 1.10 m with clearance heights >2.10m.

The window area should be 1\10 of the room area of the restaurant.

kitchen
  • It is the most important function of the restaurant.
  • It has 70/30 ratio of space with dinning i.e. it covers 30% area of the 70% dinning space .
  • It includes cutting, chopping, washing, storage and preparation.
  • The capacity of the kitchen s primarily dependent on the number of customer expectations (type, extent and quality of the meals offered), and the proportion of raw materials which have to be freshly prepared, as well as the frequency of customer over the whole day or at busy periods.

General kitchen according to food type i.e. vegetarian or non- vegetarian

kitchen

function and organization

In fast restaurants about three seat changes per hour, can be expected; in conventional restaurants only about two. In speciality and evening restaurants customers stay on average 1.3-2 hours.

Detailed requirement of Kitchen
in relation to small, mediums and large kitchens

Bistros, snack bars, small cafes, or speciality restaurants with 40-60 seats are classified as small operations. Small to medium units with 70-100 seats, on the other hand, require carefully zoned and fully fitted kitchen systems . Large restaurants (motorway service stations, fast restaurants, large hotel operations) often achieve considerably higher place numbers, frequently with integrated meal bar or self- service areas.

Kitchen area- space requirement m2/seat.

Hot  kitchen

  • Hot kitchens contain finishing zones and some or all of the following equipment depending on their main function: cooker, extractor hood, water boiler, automatic cooker, steamer, baking oven etc.
  • The main units should be arranged in a block in kitchens serving more than 100-200 meals or with more than 30 m2 of space available.
  • Storage space and working surfaces should be conveniently placed between the units at the end of the blocks.

Cold kitchen

  • In the cold kitchen, layout would be logically planned in parallel with the hot kitchen and convenient for the server and bread area.
  • The main fittings for a cold kitchen are a day refrigerator under/over the cold table, diverse cutting machines (bread, meats and cheese) mixing machine, scales, cutting boards, salad table with a lower cold cabinet
  • It is important to separate pot washers and dishwashers. With waiter service, crockery is returned via the server with the waiter’s own area.
  • There should be one or two rinsing sinks with draining surfaces, storage surfaces and shelves for pot washers.
  • Through flow and circulation units are also necessary.
  • Provide side storage and working surfaces for returns, and sorting, soaking and locating surfaces for crockery.
  • About 10-15%of the kitchen area should be reversed for office and staff rooms.
  • Kitchen staff must be provided with changing rooms, a washroom and toilets.
  • Provide a well ventilated, lockable cupboard for each worker.
  • Large kitchen must be equipped with a mechanical ventilation system according to current guidelines.
  • Waste air must be extracted at each cooking point with extraction pipers to outside via a ducting system .
  • Fresh air must be drawn in i.e. recirculated air is not permitted.
Toilets

Guidelines for toilet requirements in inn or restaurants are shown in the figure Other guidelines values for toilet systems are 5-6 m2 Per WC seat and wash basin unit, and about 5.5 m2 per wash basin and shower unit, for five or more male or female workers.

LOADING/UNLOADING BAYS

  • Gaps between dock ramps and vehicles have to be safely bridged to allow loading and unloading operations to be carried out easily and smoothly.
  • Portable loading bridges can be rolled and carried, and can also be used to railway trucks.

Turning and Parking

FIRE MANAGEMENT SYSTEM

The dining area

The risk assessment of the dining area will cover such topics as:

  • Combustible materials such as elements of the structure itself, the surface linings , decorations and furnishings
  • Diners and their activties (including smoking)
  • The use of candles on tables
  • Fire safety equipment

The kitchen

The kitchen and cold room is the important part of a restaurant which is the area of high hazard and it is dealt with at length in the Guideline.  It is essentail that is fire breaks out in a kitchen it cannot spread to other parts of the premises, and the particularly  not to the dining area or into escape routes.

Fire detection and alarm installation

The fire alarm

  • There should be means for raising the alarm in case of fire. The sound of the alarm should be adequate volume and distinct than from any background noises in the building. In some instances consideration may need to be given to linking the fire alarm to mute a sound system to allow the alarm to be heard.
  • The fire alarm should be tested weekly to ensure that it is operating correctly and can be heard in all parts of the premises.

Automatic fire detection and alarm system

  • The automatic fire detection and alarm installation should be inspected and mainatined according to national standards.

Fire safety Management

Action in the event of fire Signals and emergency lighting

Fire fighting equipments  ( fire extinguishers )

SOURCE :- NEUFERT

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