Front-of-House Atmosphere and Design Chapter 3 © 2014 John Wiley & Sons, Inc

Front-of-House Atmosphere and Design

Chapter 3

© 2014 John Wiley & Sons, Inc.

All the physical surroundings and decorative details of a foodservice establishment combine to create its atmosphere

Without necessarily being able to pinpoint specifics, any person will tell you that attractive surroundings seem to make a meal better. Even in large, industrial cafeteria settings, small but significant touches contribute to a warm and inviting feeling: greenery, fresh produce displays, the use of artwork, inventive bulletin boards. The idea, no matter what your theme or price range, is to make people feel welcome, safe, and cared for.

Front-of-House Atmosphere/Design


In this chapter, you will learn to: Identify the design details that contribute to

atmosphere Explain how the front-of-the-house space is

planned and subdivided Describe design guidelines for specific types of

public space Identify special-use spaces that can increase

profitability Select chairs and tables Decide whether to include a bar in your

establishment, and basic bar design components

Learning Objectives

Creating an Atmosphere

One good rule for developing atmosphere

is to provide a change of pace

Lunch in a bright, casual café provides

a respite from the office cubicle

Upscale dining room or neighborhood

brewpub, a glowing fireplace is inviting when the weather is

cold

Kids can relax and take a break from their classroom

routines in the school cafeteria

Outdoor dining on an umbrella-covered

patio beats the heck out of a windowless

skyscraper


Environmental Psychology


The study of the deep, even primal reasons people feel certain ways about seating, lighting, music, and other design elements Security Stimulation

To find the right balance between comfort and securityGuests’ tolerance for stimulationWill change based on target market

New watchword in design: simplicity


Designing for Comfort


The Dining Experience Atmosphere Awareness

Vision Touch Sound Smell Taste Temperature Motion


For most foodservice businesses, exterior factors help generate a guest’s first impression:

Planning Front-of-House Spaces

Convenience of locationAmple parking; easy accessibility from street

Outside signageType or size might be limited by city ordinance

Architecture – Offers clues about concept or menu? The outside, as seen from the inside

Enhance an ordinary view, or block it?Outdoor lighting (might also be restricted)


Entryways and Waiting AreasPlanning Front-of-House Spaces

The POS terminal

where people pay is

located here

The Host/Hostess

Stand is located here

Menus and daily specials are displayed

here

Waiting customers sit or stand here

Wines or prepared

desserts are displayed

here

Raw food is displayed:

Fresh meats or pasta, live lobsters in a

bubbling tank

Newspaper stands and payphones

are here

For Quick- Service

concepts, front counter

is here


Julie

Something from the book we can use here?


Considerations in Dining Area Layout

Table shapes, sizes, and positions

Placement of service areas

Muffling of distracting noises

Attn. to sightlinesblocks

undesirable views

Number of seats at each table

Planters, partitions, and

screens

Type and intensity of

lighting

Paintings, posters, murals, bulletin boards

Multiple floors, steps, or elevated

areas

Types of seating


Julie

Need image from book to replace here


Flow Patterns Logistics, methods and routes used to transfer items

from the kitchen, to serving stations or dining tables and, finally, to the dish room

The simpler, the better Customer and employee safety should be paramount

Dining Area Layout


Dining Area Layout

Straight serving line Exactly what its name implies Slowest-moving arrangement… But uses the least space Guests must walk by all the food choices, so are

likely to purchase more Shopping Center or Bypass Line

Sections of the line are “indented” Allows guests to bypass a section… But keeps things moving

Cafeteria Dining


Dining Area Layout

Free-flow or Scramble System Guests can go directly to their choicesAttractive but can be confusing for first-time

customersFast service and minimal waiting

Cafeteria Dining


Selecting Chairs and Tables

Chair Dimension Guidelines A 15-degree angle for chair back is recommended. Seat depth, from edge to chair back, should be 16

inches. Chair height, from floor to top of the chair’s back,

should be no more than 34 inches. Standard distance from the seat to the floor = 18

inches. Distance between seat and tabletop = 12 inches. Allow 24 to 26 inches of space for each chair at a

table; 28 inches for chairs with arms. For bar or countertop seating, allow 24 to 26 inches

per barstool. © 2014 John Wiley & Sons, Inc.

Service Areas and Wait Stations

is the busy zone between the kitchen and the guests pass window

May have an expediter to stand on either side of the window

Inside the window called a called a wheel or ticket person

20 to 36“ square or rectangular for every 20 to 30 seats, or as large as 8 to 10’ long and 24 to 30“ wide for every 50 to 75 seats

Service Areas and Wait Stations


Outdoor Dining

Can expand seating capacity Can attract a different type of customer Weather and insects are the challenges

For overly warm daysUse umbrellasInstall misters

To keep outdoor spaces warmPortable heaters

Nothing is more pleasant than dining outdoors


Dining Area Layout

1. Inconsistent ambience2. Too many people involved in decision-making process3. Target market is forgotten4. Inadequate space between tables5. Traffic patterns overlooked6. Unrealistic budgets7. Cutbacks in non-revenue-producing space8. Poor lighting9. Offensive colors10.Forgetting the future


Restrooms

The few minutes spent in the restroom affect the rest of the dining experience.

Key attribute: Cleanliness! Almost as critical: Privacy and comfort. Don’t ignore décor, lighting. Minimum restroom space requirements are spelled out in

city health ordinances. Based on square footage or total seating capacity

Try to have separate restroom facilities for staff, although not always possible.

Consider where people must wait if restroom is locked.


Multipurpose Spaces

Banquet and Meeting Space Technical savvy. Most events make use of

audiovisual (A/V) equipment, and many require wireless Internet access, videoconferencing capability, large video screens, and more.

Noise abatement. Depending on time of day and room location, design must take into account what else is going on in the building.

Banquet-related equipment. Banquet tables, lecterns, easels, risers or platforms, room dividers, large coffee urns, portable dance floor. Store these

items – or rent as needed?© 2014 John Wiley & Sons, Inc.

Multipurpose Spaces

Private Dining Space A profit center: Can serve as meeting space, special

event space for holiday parties, milestone anniversaries Gives host control of virtually every aspect of event Consider the feasibility of operating a separate room:

Can main kitchen handle extra work when rest of facility is busy? Will service suffer? Is parking adequate? Can building accommodate noise level?


The Perfect Bar

Every bar, no matter where it is located, how big it is, or how it is shaped, has three interrelated parts

The Front Bar

The Under Bar

The Back Bar


Julie

Need photo from book

To Bar or Not to Bar?

The Front Bar Where customers’ drinks are served Typical bar is 42 to 48 inches tall The bar die is the vertical front panel that supports the

front of the bar. It shields the under bar from public view.

The Back Bar The wall area behind the bar structure Dual purpose: Decorative display and key storage

space, particularly for refrigeration. Back-bar design requires specific plumbing and

electrical considerations.© 2014 John Wiley & Sons, Inc.

To Bar or Not to Bar?

The Under Bar The heart of the beverage operation; deserves

careful attention to design Where pouring station is located: automated

dispensing system (bar gun), bottle wells, speed rail Bar top should not overhang most of under bar –

keep it out of the way of busy bartenders. Distance from bar top to under bar should allow for

comfortable stacking and ‘store-and-pour’ operations


Documents

Front-of-House Atmosphere and Design Chapter 3 © 2014 John Wiley & Sons, Inc