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Desgining Your Restaurant Pertemuan 20
Matakuliah : G0424 – Hotel and Restaurant ManagementTahun : 2008
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Learning Outcomes
• Students are able to determine the location and the design of the restaurant. (C3)
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Location Criteria
• Demographic of the area : age, occupation, religion, nationality, race, family size, educational level, average income, market population,
• Visibility from a major highway• Accessibility from a major highway• Number of potential customers passing by the restaurant• Distance from potential market• Desirabiltiy of surroundings• Competition
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Knockout Criteria
• Proper zoning• Drainage, Sewage, Utilities• Minimal size• Short lease• Excessive traffic speed• Accessibility from a highway or street• Visibility from both sides of the street
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Other Location Criteria
• Market population – suburb, ‘nook n cranny’, mall• Familiy income• Growth or decline of the area – downtown vs.
suburb• Competition from comparable restaurants• The restaurant row or cluster concept - correct
no. of seats
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Determining design criteria
• Two main component in restaurant design• A restaurant is the same as a theater• The stage setting – ‘the props’, calles the front of
the house• The back stage – the back of the house (30-50%
of the total floor)
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Design and Theme
• Design correlated with the theme and reflected in each area– The exterior– The entrance– The holding area– The bar or beverage area– The dining area (incl. table arrangement)– The kitchen– Receiving area (incl. access for deliveries)– Storage– Trash area
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Designing your space
Space is the major issues because• It costs money• To maintain a balance between the crowd and the
tables• A more spacious restaurant with too high average
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