facility design 2
TRANSCRIPT
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INTERNATIONALC U L I N A R Y C E N T E R
BASICS OF FOOD FACILITY DESIGN: MODULE 2
PRINCIPLES OF GOOD FRONT OF HOUSE DESIGN
Note: These slides do not have narration.
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INTERNATIONALC U L I N A R Y C E N T E R
BASIC SEATING LAYOUT PRINCIPLES1. Match mix of table sizes to
anticipated party sizes.2. Place seating in zones; avoid
the “dining hall” effect3. “Anchor” all deuces*4. Put largest tables and/or
booths in the highest traffic locations
5. Screen restrooms visually
*A “deuce” is a table for two
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ANCHORED DEUCESZen Palate, NYC
Landmarc Time Warner, NYC
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INTERNATIONALC U L I N A R Y C E N T E R
GOOD LARGE TABLE PLACEMENT
Cut Steakhouse, Beverly Hills, CA
Gordon Ramsey, London
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GOOD RESTROOM SCREENING
RETAIL /TAKE OUT
ENTRANCE
WAITING AREA
BACK OF HOUSE
BACK OF HOUSE
SERVER STATION
SERVERSTATION
BAR SEATING
SERVERPICKUP
WOMEN
STAFF
RAW BAR
MEN
COATS
WAITING AREA
HOST
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INTERNATIONALC U L I N A R Y C E N T E R
SERVICE STAND PLACEMENTIn full service restaurants, ensure you have a service stand within 25 feet of every seat
COATS
SERVER STATION
BAR
BUFFET AREA
PRIVATE DINING ROOM
KITCHEN
HOST
P.O.S
SERVERSTATION
ENTRANCE
SERVER STATIONS
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INTERNATIONALC U L I N A R Y C E N T E R
GOOD LIMITED SERVICE DESIGN• Clear flow from entry
to service counter• Seating separated
from lines• Flexible seating• Dedicated seating for
parties of one
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INTERNATIONALC U L I N A R Y C E N T E R
GOOD COUNTER SERVICE DESIGN• Products displayed at waist level
or higher• Easily identified order and
cashier area• Lower portion of counter for
accessible service• Bright and flexible lighting• 60” aisle
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INTERNATIONALC U L I N A R Y C E N T E R
FURNITURE• Consider:
– Weight and ease of movement– Arm height relative to table– Seat shape and height– Stackability or ability to be
easily inverted on tables when cleaning the floor
– Room for knees– Room for bags and other
personal possessions– Separating partitions should
be just above shoulder height of seated guests
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INTERNATIONALC U L I N A R Y C E N T E R
SPACING GUIDELINES• 36” for service traffic• Chair backs no closer
than 12” apart• Parallel tables ideally 18”
apart; in expensive markets, consider 12”
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INTERNATIONALC U L I N A R Y C E N T E R
FLAT AND CLEANABLE FLOORSBe careful with grouted tile or other finishes with depressed seams
Yes No
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EFFECTIVE LIGHTING• Use indirect lighting as
much as possible; only use direct lighting on tabletops or counters
• Warm (yellow-ish) light is better than cool (blue-ish light)
• Consider dimmers, centralized control
Houston’s
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CONTROLLING SOUND• Soft finishes on two
adjacent surfaces• Upholstered seating• Placemats or linens
on tables• Sound deadening
panels in the ceiling
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