191606155 Restaurant Design

8/15/2019 191606155 Restaurant Design

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Design & Layout of Foodservice

Facilities


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Overview

Describes the desirable relationships

between the component parts of a work

area in a food facility

Develops the methods for analyzing a

layout and lists the features that should be

included in each work area

Illustrates typical layouts for each functionalarea of a foodservice operation


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Applying Design rinciples to Layout! Access to "aw #aterials

$he %Assembly line

model is common

in foodservice

design!

'ospital tray line

Fast food

restaurants


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Applying Design rinciples to Layout! Access to "aw #aterials

$his final preparation area provides a reach)in

refrigerator ne*t to the grill to store hamburger

patties and a reach)in freezer ne*t to the fryers for

frozen French fries+


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Applying Design rinciples to Layout!Flow of #aterials and ersonnel

Flow in the dish washingprocess at a restaurant


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Applying Design rinciples to Layout!Flow of #aterials and ersonnel

"elationship of

Dishwashing

to otherfunctions


8/33

Applying Design rinciples to Layout! Access to ,tensils and -.uipment

-*ample of Access!Design that provides

%parking spaces for

racks and carts in a

preparation area


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Applying Design rinciples to Layout! Access to ,tensils and -.uipment

,tensil drawer in each worktable/ for each employee/ or onedrawer for each 0 linear feet of worktable

Overhead utensil racks 1ceiling)hung2 in hot)food and cold)food preparation areas & near steam)3acketed kettles forpaddles or wire whips

4helving under each worktable for larger utensils 5all)hung over shelf above each table "acks for mi*er parts and bowls Large racks in bakery/ hot)food preparation/ and salad

preparation areas for sheet pans/ baking pans/ and otherlarge utensils 4pecial storage racks for food processor blades and parts Large rack or special storage room for catering supplies 6nife rack in each preparation area


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Applying Design rinciples to Layout!-ase of 4anitation

5all hung tables/ withtall backsplashes/ are

easy to keep clean and

sanitary


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Applying Design rinciples to Layout!-ase of 4anitation

,sed for dish tables tokeep fluids in

,sed for surfaces where

control of fluids is

unnecessary

"aised edge keeps fluids andfood on table surface

"aised edge keeps fluids and

food on table surface


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Layout 7 5ork Area 8onfigurations


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Layout 7 Dish Area 8onfigurations


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-.uipment #ounting Approachesros and 8ons

8oncrete9ases

8lose and seal areaswhere insects congregate

Lack of fle*ibility

4mall 4teelLegs

:one 1though standardon most e.uipment2

; height preventsease of cleaning

4tands rovide open spaces formopping(cleaning

Area around legshard to clean

8asters ,tility connections mustbe .uick)disconnect

Fle*ibility< easy toclean

5all)'ung -asily cleaned surfacesand underneath

-*pense

edestal 8lose and seal< providesutility chase

Difficult to change


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-.uipment #ounting Approaches4tands

4tands provide open space under range section

making it easier to mop


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-.uipment #ounting Approaches5all)'ung -.uipment

:ote how the

floor area

under thekettle is

completely

clear and

easily mopped

and sanitized


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-.uipment #ounting Approachesedestal on 8urb

$his service counter/ viewed from the employee side/ is

mounted on pedestals on concrete curbs+ :ote the

open space for parking dish carts and the utility

services 1electrical2 in the pedestals


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Layout of Functional Areas"eceiving

Ade.uate space for large trucks tomaneuver+

roviding a large enough dock for one

truck 1small operations2 or two trucks1large operations2+ If the loading dock is shared by other

functions in the building/ then foodserviceneeds a controlled entry+

Ade.uate aisle width needs to be providedso that products can be checked andweighed without blocking access to thedock+


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Layout of Functional AreasDock

A small foodservice operation served entirely bysmall delivery trucks re.uires far less space for

receiving than does a large operation served by

semi)trucks+


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Layout of Functional Areas"eceiving

For a small foodservice

facility!4taging

$able

4cale


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Layout of Functional Areas4torage 1Dry/ 8old2

Aisle widths determined by storage! $ransporting with fork lifts and storing on pallets

re.uires industrial shelving and ;= 7 >= aisle

widths $ransporting on hand trucks and storing on

standard shelving re.uires ?= 7 0= aisles

Although shelving comes in widths from @

to ?;/ the 0 7 ?B widths are most

efficient


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$hese two walk)ins are

identical in size+ $he

upper walk)in has 0=aisles/ the lower walk)in

has ?= aisles+ :ote how

the lower walk)in has

BC more useable

shelving/ with no

increase in space

re.uired+


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$he walk)ins on the left are the minimum efficient size/given the high cost of walk)in units and refrigeration

systems+ $he unit on the right/ often called a %step)in/

has more refrigerated aisle space than shelf space A

reach)in would be a better alternative+


24/33

Layout of Functional Areasrepreparation

re)preparation in this large institutional foodservice

occurs at multiple points+


25/33

Layout of Functional AreasFinal reparation 5orksheet

MENU ITEM PREPARATIONTECHNIQUE

EQUIPMENTREQUIRED

SERVINGS/HOUR*

Strip stea !r"i# C$arbr"i#er %&

S'"r(fis$ stea !r"i# C$arbr"i#er )&

C$ie+ breast !r"i# C$arbr"i#er ,,

S$ri-p Sa.t Ope+0b.r+er ra+1e )2

Sa##"ps Sa.t Ope+0b.r+er ra+1e 3

Ca#a-ari Sa.t Ope+0b.r+er ra+1e ,

4"bster tai# Stea- 'it$ $eat C"-bi "5e+ )26rie( $ie+ Deep0fat fr7 6r7er )2

H"-e fries Deep0fat fr7 6r7er %2

Aspara1.s Stea- C"-bi "5e+ 2,


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Layout of Functional AreasFinal reparation -.uipment

$he selection of e.uipment and layout for thefinal preparation area is based on the

worksheet 1previous slide2


27/33

Layout of Functional AreasFinal reparation -.uipment

$his design integratespre)preparation and final

preparation e.uipment

around a center set of

work tables+


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Layout of Functional AreasFast Food 4ervice

:ote the difference

between the upper

approach/ %#cDonald=s/in which customers are

served simultaneously/

and the lower approach/

%5endy=s/ in which

customers are servedse.uentially+


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Layout of Functional Areas4cramble 8afeteria 4ervice

8ourtesy #addo*)

:9D/ Inc+

$his design for a

renovation of a corporate

cafeteria uses a scramble

approach+ :ote the

convenience store in the

center of the servery+


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Layout of Functional Areas5arewashing

$his dish room

for a table

service

restaurant is

designed forunloading and

scrapping by

servers or by

the dish crew+

$he cornerloader prevents

back strain+


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Layout of Functional Areas5are washing

$his dish room for a cafeteria

uses a tray accumulator to

collect soiled trays and to hold

them during periods of peak

demand so the dish crew isn=t

swamped+ $rays are scrapped

as they are unloaded from the

accumulator/ dishes are racked/

and sent down the conveyor tothe corner dish machine+

Accumulator


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Layout of Functional Areas-mployee "est "oom and Lockers

$his rest room/ locker/and linen storage area

combines three

functions in a efficient

space+


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Layout of Functional Areas4ervice 6itchens

8atering kitchen for a large fine)dining operation+

1-.uipment labels and item descriptions are Figure E)2

Documents

191606155 Restaurant Design