Restaurant Facilities, Layout and Equipments

PLANNING OF RESTAURANT

Architectural Planning and Layout

The service area can re-define as a place where the guest comes in contact with the food service area. An establishment is basically a place where the food is eaten or taken away for consumption. These places may not be situated near the food production area and they are to be planned in such a way that there is a smooth flow of work and the operation can be carried out efficiently

The layout planning differs with the style of service and in fact, the layout can only be started after the menu and the style of service has been chalked out to be finalized.

The above includes the civil structure and the drainage systems but also the décor, the lighting, the equipment to be used, the furniture and the particular places where these furniture have to be placed. The ultimate goal should be however efficient and smooth operation, which includes prompt service in the space, allotted and finally results in large clientele and profits. Careful planning of the restaurant design is essential and should be based on market survey reports on guest requirements and neighborhood competition. The other basic factors guiding the planning of restaurant design are:

1.     The menu to be followed

2.     Equipment required

3.     Size of their equipment and their availability

4.     Seating capacity

5.     Hours of operation

6.     Number of staff working

7.     Space availability

8.     Location

9.     Service standards to be followed to be determined by Standard Operation Procedures.

Service standard aspects are

a.     Need of Trolleys

b.     Need of Reception Desk

c.     Need of Service Stations

d.     Number of staff and type

e.     Uniform of staff

f.      Linen

g.     Chinaware

h.     Silverware

i.      Need of Buffet Station

Other factors to be considered later are

a.     Awkward corners and angles

b.     Area of Windows

c.     Low lying ceiling

d.     Entrance and Exit positioning

e.     Direct sunlight

f.      Traffic noise.

Basic Principles of design and layout

The underlying principles of design and layout are essentially the same for all food services. Food and supplies are received and stored. Food is prepared, cooked and served. Space and facilities must be provided for these functions. To accomplish this most effectively the following principles should be observed.

1. Provide a continuous flow of material: Materials such as food and supplies should proceed for the receiving entrance to the point of service or use in a continuous flow, without backtracking. Some of these, of course, will be placed in storeroom or refrigerators on route to avail further use. These storage areas should be arranged in the line of material flow.

In large food service and in commissaries, food production may be arranged in work centers for specialized production such as preparation, baking or salad making or with cooking equipment such as ranges. Stream kettles, steam cookers, and ovens grouped in batteries. These work centers are usually arranged at right angles to the general material flow, which includes the lateral movement in and out of these centers but which enables the materials to progress in a generally forward direction toward the point of service.

2. Have all operation on the same floor level: ideally, all operation of the food service should be on the same floor level. While this is not possible in some cases, such as in hotels and hospitals where food must be conveyed to different floors, vertical transportation involves many problems. In addition to cost, there are the difficulties of supervision and of getting hot and cold food to patrons at proper temperatures.

3. Minimum the distance between cooking and the point of service: The distance between the locations of the prepared food to the point where the farthest patron has to be serviced should be kept to a minimum. In a cafeteria or counter restaurant, the serving counter usually adjoins the kitchen. In a table service restaurant, the serving distance depends largely on the shape of the dining area and its relation to the kitchen. For example in a long narrow street front restaurant where the kitchen is in the rear, the serving distance to the front of the dining area is great. A rectangular dining area where the long side of the room adjoins the kitchen affords shorter serving distances.

4. Arrange comfort work centers in the production area: The most effective arrangements of work areas in the production department or kitchen for food preparation, cooking, baking, salad making, and so on, are those where the worker is provided with all the necessary facilities within reach. In the large, old-fashioned kitchen, it was necessary for the cook to walk considerable distances during the day. In modern kitchens, the refrigerator and principle cooking appliances are arranged within easy reach of the cook. Modular storage and preparation equipment is now available in which these facilities are combined in a single unit, thus reducing the necessary walking to a minimum.

5. Design for efficient traffic flow, delivery, and Pickup: Traffic in the kitchen and dining areas should be so arranged that moving lines of worker patrons or materials do no cross on another. With this free flow of traffic, pickup and delivery operations should not be arranged in sequence. To illustrate waitresses carrying soiled dishes may deliver them at the dishwashing area and while proceeding in the same circular direction, pickup orders of cooked food to be delivered to customers. Or patrons in a cafeteria leaving the line can carry their trays to tables and upon committing their meals can carry trays and soiled dished to window or conveyor without crossing the line of incoming patrons.

6. Providing working conditions that make for productivity: A food service should be designed so that work can be done without undue fatigue to discomfort that would lower the productivity of the workers, productivity has to do with such factors as temperature humidity ventilation, illumination, wall ceiling and floor color, noise levels, aisle space, and the design of facilities in accord with the laws of motion economy. This involves what has been called human engineering that is a concern for the human element involved.

7. Design for sanitation and safety: The food service should be designed and equipment selected so that the highest standards of sanitation and the safety can be maintained. Involved are such things as the elimination of opening and crevices that may harbor vermin or allow entrance of rodents, floor drains, and the installation for appliances that can be readily taken apart for cleaning and that are approved by the National Sanitary Foundation.

Some other points to be considered while planning the layout and design are:

a.     Electricity

The electricity must be provided around the clock. Back up facility is needed in case of the supply shortage. Proper earthing is necessary to safeguard all the electrical equipment.

b.    Lighting

Lighting has come up to be the most important consideration in the designing of F&B Service areas since it has a fundamental effect in the interior. A good lighting arrangement can bring out the desired visual effects on the theme and type of restaurant. Natural light coming from outside is affected by the design of the windows and their position in relation to the walls or ceilings. So it will be necessary to consider artificial lighting, arrangement even in such cases.

For lunchtime, bright natural light is favorable whereas in dinner dimmer artificial lighting with live music or dance performance is favored more.

Windows letting too much sunlight can be controlled by using screens, blinds or curtains. The low ceiling can be painted with the effective shining material. Angles and corners may be used to create a separated area to allow privacy. To make the restaurant look full even if it is half empty one can take help of mirrors. Very often if there is to be any center of attraction either a stage for live performance for a buffet layout with visual working, it has to be planned so that it can be visible by all the guest from all corners.

In science, areas which might require 50 – 100 lux of illumination are kept darken than areas like the lobby if the reception where as much as 400 lux illumination is required. This implies a sense of privacy in the guest tales the side boards, reception desks, and the entrances can be although lighted brighter. All these can be managed by installing down-lighters in the ceiling and controlling each set individually by using dimmers.

The service entrances have to be so designed that each time the door is opened, the bright light of the kitchen does not flood inside the restaurant. Very sudden of down changes between the illumination should be avoided as it causes momentary blindness as one enters a darker area from a brighter area.

Most commonly used lights in the interior are

1. Incandescent and
2. Discharge type – e.g. fluorescent, mercury vapor, neon vapor etc

Neon and sodium vapor lighting are using for attracting vision. Fluorescent lamps are more expensive but give warm and can be flexibly used anywhere it may be required.

Various kind of lighting fixtures can be used depending upon the situation. They are:

1.     Direct

2.     Indirect

3.     Diffused

Heat build up from light fittings can be very embarrassing especially in case two or more tungsten lamps are grouped together spotlights also tend to increase the temperature of the place where it is aimed. Downlighter with (a) spilling (b) Pinhole or (c) Multi-groove fittings can be used for lighting the tables. Spotlights can be used to give directional lights towards certain objects like hostess desk, curtains, fountains, pictures etc. Two types are available (a) Wall washers (b) parabolic reflectors.

Light fittings can be changed with the change in style and fashion and decor.

c.     Air-conditioning:

In case of air-conditioning the grills and should preferably be along the false ceiling and do not protrude into the décor.

d.    Fire prevention and control measures.

The hazard of the fire can always be expected in the catering industry. While planning for the hotel it is essential for the plan to be pleased by the fire officer of the municipal corporation and forms an essential procedure of the building regulations.

Fire exits should be clearly indicated and sprinkles, as well as fire hoses and extinguishers, should be easily accessible although paced most discreetly. Fountains, water cascades, and planters not only incuses the beauty but also help in keeping the interior cool. So keeping in view the above points, a carefully designed interior can be planned. Although food and service still remain the major factors to decide the popularity of the restaurant and the guest may not visit a restaurant if the food and service are up to the mark.

The following points have to be taken into consideration while planning a restaurant.

a.     Fire exit and escape routes should be accessible and clearly signposted

b.     Chances of fire spreading from the nearby building to the restaurant

c.     Chances of the fire spreading within the building from one department to the other.

d.     Free access to the fire control appliances.

e.     Fire alarm system and its effectiveness. To what level the materials used to build are fire resistant.

Equipment are used for both fire prevention and fire control. A list is given below.

a.     An automatic fire detection system with heat and smoke detectors in all the areas, with a warning bell and signal indicators installed at a place where these can be monitored, the system has to be tested regularly.

b.     Hosepipes can be installed which allow water to gush out with a large force. Hosepipes are mounted on hose-reels and water is controlled by a wheel type valve.

c.     Fire buckets can be very handy containing sand and can be installed in easily accessible areas.

d.     Sprinklers with water connections can be mounted on the ceiling which when subjected to heat above a certain level burst open sprinkling water at all directions within high pressure.

e.     Portable extinguishers of all sizes are available and can be installed at all the places discreetly. Staff should be trained to operate these extinguishes.

f.      Fire resistant door can be installed which can resist fire from spreading outside for a stipulated number of hours.

Interior Design and Décor

Interior design and décor of a place perhaps is one of the most important features, which makes the guest feel like coming again. It is a mixture of all the aspects like pictures, fittings, wall and floor color and surface, texture, lighting, furnishings etc. All the above has an effect on the psychology of customers and produces an emotional reaction in them.

The décor of a place brings the character to the place i.e. cold or warm narrow or spacious, glory or cheerful. It is capable of bringing efficiency and enjoyment in the system.

The use of different colors on the wall, painting, planters, soft lighting and create the atmosphere desired in the restaurant. The decors of the different kind of restaurants speak by themselves whether they are coffee shops or specialty. Also smaller spaces can be better utilized by sensible decorations.

An artistic view is required to choose the curtains, wall hangings, etc which should go well with the color of the wall. The carpet if used should be chosen keeping in mind the traffic expected and the colour and mood of the whole area. Even the switches, plug points, fans, wall covers, and other pictures should go along with the decor of the restaurant.

Furnishings

Furnishings constitutes mainly

1.     Furniture

2.     Carpets

3.     Linen

4.     Curtains

Furniture

Furniture in any establishment is not only the prime necessity but also the part of the decor. They should be brought or fabricated keeping in mind the necessity. The style of service and the traffic expected is also accounted. Previously wood used to be the only material to be used for making furniture but now plated steel, aluminum, molded plastic etc are used. Metallic furniture is desired in heavy traffic areas like staff cafeteria. Whereas the plastic and fiberglass furniture also turn out to be very durable in nature and also inexpensive. They also withstand corrosion from moisture and insects.

A combination of metal and plastic is seen in most of the informal eating-houses where the basic frame is metallic and the tops are plastic molded in a variety of colors to suit one décor of the restaurant.

Tables:  Tables can be purchased fabricated in a variety of shapes, round, semicircular, rectangular and square. Tables purchased for restaurants having banqueting facility should be rather smaller in size. So that they can be joined together to form various shapes and sizes. the height of a table should be 30 inches from the ground. Other dimensions are:

Square                         - 2.5 sq. ft (2 people)

- 3 sq. ft (4 people)

 Rectangular                - 4.5 sq.  ft * 2.5 sq .ft (4 people)

Circular                       - 3 ft diameter (4 people)

- 5 ft diameter (8 people)

The size of the cover should be 18 * 24. The edges for the table should preferably be round to prevent the guest form breaking or hurting his elbow.

Chairs:  While planning chairs it should be noted that the seat of the chair should be 18 inches high from the ground whereas the back should be 39 inches from the ground. the seat preferable should be again 18 inches long. Although chairs having a variety of sizes and shapes to match the center of the body and the size for the eating place are seen.

The seating surface and the back resting surface should preferably be surfaced by soft leather, thick cotton or wool sindce4 plastic and wood are both uncomfortable in summers. The chairs of staff cafeterias are normally seating spaces, mounted on a common metallic frame having at least 4 to 6 chairs joined together. In many fast food areas, chairs are intentionally made small and uncomfortable to encourage large turnover.

Sideboards: Sideboards are needed for the following purpose:

a.     To store crockery and cutlery for service

b.     As an intermediate platform for the service of food between the kitchen and the table

c.     As a place to reheat the food if necessary

d.     As a platform to keep soiled plated before they are taken to the dishwashing area.

The design of the sideboard depends upon the following factor.

a.     Size of the restaurant

b.     Number of covers to be catered from the sideboard

c.     Number of waiters operating from the sideboard

d.     The style of service and equipment required.

The top surface of the sideboard should be beat resistant. The sideboard should have separate racks for keeping crockery of different sizes and shapes and drawers for cutleries. A separate space should be allotted for keeping linen. The sideboards should preferably have sliding doors with locking facility.

Linen

Thick cotton linen material is used for making tablecloths, napkins etc. The waiter's cloth and glass polishing cloth are light and absorbent. The various linen being used are:

Tablecloths      

Slip cloth

Napkin/ Serviette            

Buffet cloth                

Waiters’ cloth 

Glass cloth                 

The color of the linen should be matching with the décor of the restaurant. The quantity of linen to be purchased should be directly proportioned to the traffic expected.

Carpets

Floor coverings are as varied as floors themselves and are also used for both decorative and functional purposes. Carpeting in heavy traffic areas can look unattractive with wear, so carpeting must be chosen carefully.

The noise of traffic from outside if any, could be controlled by constructing hollow walls or any noise reflective material outside. Inside the restaurant, the sound produced by cutlery or chinaware can be deadened by using noise absorbent materials on the floors, walls, and ceilings. Carpets on floors, acoustics boards on the ceiling and either of the two on the walls can be of great help. Attention should also be given to the following:

Curtains

Curtains are used to control the outside light and also to have a better ambiance to the dining area. Curtains are available in various styles. Blinds are available to substitute the curtains. These have to be in accordance with the theme of the restaurants and should go well with the overall décor.

Supporting Areas:

Behind the operational success of every restaurant, also lies same supporting areas or “back areas” as they are known and have to be also organized to gain officially the staff working in these areas should have close liaison within themselves and have proper work knowledge. The areas are  1) Pantry 2) Silver and Plate room 3) Linen store room 4) Dishwashing area 5) Dispensing Bar.

These areas are normally located between the kitchen and the restaurant.

Pantry: The work of the pantry is to provide certain food item not provided by the kitchen or the larder, e.g. Milk, Tea, Toast etc.

Equipment to be provided with

1	Gas Stows	2	Coffee Machines (Espresso)
3	Tea & Milk Dispenser	4	Salamander
5	Working Tables	6	Cup Boards
7	Cutting Boards	8	Chiller & Freezer Unit
9	Bread Slicer	10	Plate warmer
11	Grill	12	Juicer

Items Serviceable:

1. Tea/ Coffee/ Chocolate/ Milk
2. Fruit Juices
3. Jam / Marmalade / Butter
4. Toast / Bread rolls / Brioche
5. Biscuits / Corn Flacks / Oats etc
6. Small Tea Cakes / Danish Pastry
7. Pastries / Gateaux / Sandwiches
8. Boiled Eggs/ Omelet

Silver & Plate Room:  This is the place where all the crockery and the cutlery are brought from the dishwashing area and stored. They are polished and staked in piles for storing these silvers should be provided with labels on each rack. Small crockery like ashtrays, salt & pepper cruet set, flower vases, butter dishes, menu stands should be kept in drawers with proper labels. Silver also is staked in labeled drawers.

One of the major duties of the department is to keep the crockery and cutlery well polished various methods and equipment are used to achieve this. The crockery is normally polished with a water base polish whereas the glassware with hot water and using a soft polishing cloth.

The silver is polished in various ways viz, Burnishing machine, Plate powder, Silver Dip, and Polivit.

Linen storeroom: This is the place where linen used in the restaurant viz. Tablecloth, Napkin, Waiters cloth polishing cloth, Baize cloth etc. are stored and issued wherever necessary. The soiled linen is sent to the housekeeping department. Laundry and later received back and piled here.

Dishwashing area: All soiled plates and cutlery are washed in this area where the proper arrangement has to be done to dispose off, the leftover food and the washing operation. The washing can be manually on a trip sink where warm water with soap and cold water for rinsing should be available, a semi automatic machine or a fully automatic machine.

Dispense Bar: This is another area attached sometimes to restaurants havinga facility of serving drinks in the restaurant. All clients dispensed in the bar are done be a person deputed for the same and is called the wine butler.

REQUIREMENTS OF 50 SEAT RESTAURANT
Sl.No	Item Required	Quantity
	FURNITURE
1	Captains Desk	01
2	Table (4 seat)	07
3	Table (2 seat)	11
4	Chairs	50
5	Sideboards	02
6	Dessert Display Trolley	01
7	Buffet Table	01
8	Cashiers Desk	01
	PANTRY OR STILL ROOM
9	Coffee pots	10
10	Tea pots	10
11	Milk pots	10
12	Hot water jugs	05
13	Cold milk jugs	05
14	Butter Dishes	20
15	Toast racks	30
16	Cream pots	05
	SERVING DISHES
17	Oval platters	25
18	Round platters	25
19	Entrée dishes	40
20	Sauce boats	20
21	Soup tureens	05
22	Vegetable dishes	30
	CROCKERY
23	Soup cups	150
24	Full plates	150
25	Half plates	150
26	Side plates	150
27	Tea cups & Saucers	50
28	Coffee cups and Saucers	50
29	Tumblers	150
30	Cruet sets	25
30	Mustard pots	25
31	Pepper Mills	10
32	Tooth pick holder	20
33	Juice glass	100
34	High ball glass	150
35	Ashtrays	20
36	Sugar bowls	20
37	Sugar tongs	20
38	Flower vase	20
39	Finger bowls	100
40	Menu card holder	20
41	Tent card holder	20
	CUTLERY AND FLATWARE
42	Large knives	150
43	Large forks	150
44	Small knives	150
45	Small forks	150
46	Dessert spoon	150
47	Dessert fork	150
48	Fish knives	100
49	Fish forks	100
50	Tea spoons	100
51	Coffee spoons	100
52	Ladles	50
53	Soup spoons	150
54	Rice spoons	50
55	Service spoons	50
56	Service forks	50
57	Butter knives	20
	LINEN
58	Table cloth (4 seat)	42
59	Table cloth (2 SEAT)	66
60	Napkins	300
61	Waiters cloth	50
62	Slip cloth	108
63	Polishing cloth	50
	BAR
64	Bottle opener	10
65	Can opener	03
66	Wine opener	10
67	Ice pick	10
68	Wine Chiller with stand	05
69	Cocktail shaker	03
70	Mixing glass	06
71	Bar spoon	06
72	Cutting board	03
73	Bar knife
74	Garnish tray
75	Swizzle stick
76	Cocktail stick
77	Ice box
78	Pet bottle for juices
79	Spike file
80	Wine bin
81	Hawthorne strainer
82	Peg measure
83	Lime cordial jug
84	Decanters
85	Ice buckets
86	Scribbling pad and pen
87	Match boxes
88	Water jug
89	Coasters
90	Cane basket
91	Garbage bin
	OTHER EQUIPMENTS
92	Cane bread basket
93	Hot plate
94	Candle stands with chimney
95	Face towel and basket
96	Decorative mirrors
97	Glass display rack
98	Trolley
99	Water coolers
100	Bottle chillers
101	ECR machine
102	Refrigerated Display cabinet
103	Plate warmers
104	Sizzle dish – wooden base and metal dish
105	Electric mixie
106	Hand blender
107	Wooden peanut bowls
108	Draught beer unit
109	Ice cream scoop
110	Music desk
111	Asparagus tongs
112	Nut crackers
113	Grape scissors
114	Pastry tong
115	Egg cup and Egg spoon

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