Successful Restaurant Design, 3rd Edition

Preface xi

Acknowledgments xiii

Chapter 1: Where Design Begins 1

The Type of Restaurant 2

The Market 2

Potential Customers 2

Ethnic, Religious, and Cultural Expectations 5

The Competition 5

Location 6

Economic Conditions 7

Concept Development 8

The Menu 12

The Speed of Service 12

The Per-Customer Check Average 13

The General Ambience 13

The Management Philosophy 14

The Budget 14

Expected Return on Investment 15

Construction Market 15

The Systems Approach 16

Market Segments versus Service Systems 16

À la Carte 18

Tableside 18

Quick Service 18

Banquet 19

Family Style 19

Buffet 19

Takeout 19

Delivery 21

Cafeteria 21

Tray Service 21

Machine Service 21

Satellite System 22

The Key Restaurant Building Blocks: Subsystems 22

Purchasing and Receiving 22

Storage 23

Fabrication 24

Pre-preparation 24

Preparation 25

Holding 26

Assembly 26

Sanitation and Safety 26

Accounting 28

Service 28

Customer Support 28

Support Stations 29

Summary 29

Chapter 2: Integrative Design 31

The Design Team 31

Owner 33

Chef 33

Manager 34

Foodservice Consultant 34

Interior Designer 34

Architect 35

General Contractor 35

Engineers 36

Lighting Designers 36

Acoustic Engineers and Acoustic Consultants 36

Other Specialty Designers and Consultants 36

Graphics, Art, and Menu Designers 37

Technology Consultants 37

Tabletop Consultants 37

Color Consultants 37

Financial Consultants 37

Green Design Specialists 37

The Final Team 38

Space Planning: Value Engineering 38

Flow 38

Distance 38

Volume of Business 41

Speed of Service 41

Direction 41

The Americans with Disabilities Act 42

Moving through the Spaces 42

Exterior 42

Entry Area 42

Dining Area 43

Beverage Area 43

Restrooms 43

Kitchen 43

Support Areas 43

Quick Service 44

Quick-Service Exteriors 44

Quick-Service Entry Areas 46

Quick-Service Beverage Areas 46

Quick-Service Dining Areas 46

Quick-Service Restrooms 47

Quick-Service Kitchens 47

Quick-Service Support Areas 47

Full Service 48

Full-Service Exteriors 48

Full-Service Entry Areas 48

Full-Service Dining Areas 50

Full-Service Beverage Areas 55

Full-Service Restrooms 55

Full-Service Kitchens 56

Full-Service Support Areas 56

Cafeteria 57

Cafeteria Exteriors 57

Cafeteria Entry Areas and Serveries 57

Cafeteria Beverage Areas 58

Cafeteria Dining Areas 58

Cafeteria Restrooms 60

Cafeteria Kitchens 60

Cafeteria Support Areas 60

Banquet 60

Banquet Exteriors 60

Banquet Entry Areas 60

Banquet Dining Areas 61

Banquet Beverage Areas 61

Banquet Restrooms 61

Banquet Kitchens 61

Banquet Support Areas 61

Takeout 61

Takeout Exteriors 61

Takeout Entry Areas 61

Takeout Dining Area 62

Takeout Beverage Areas 62

Takeout Restrooms 62

Takeout Kitchens 62

Takeout Support Areas 62

Summary 62

Chapter 3: The Psychology of Design 63

Environment and Behavior 63

How Space Is Perceived 64

Distance Receptors 65

Visual Space 65

Auditory Space 68

Olfactory Space 71

Immediate Receptors 71

Tactile Space 71

Thermal Space 73

Kinesthetic Space 74

Spatial Arrangements 75

Feng Shui 76

Lighting 78

Lighting Level Control 78

Transition Zones 78

Lighting Mix 78

Lighting Customers 78

Blended Sources 79

Color 79

Color and Lighting 79

Lighting and Color 79

Color in Restaurant Design 79

Red 80

Green 80

Yellow 80

Gold 80

Blue 81

Neutrals 81

White 81

Black 81

Safety and Health 81

Summary 82

Chapter 4: Design Implementation: Front to Back Through the Customer’s Eyes 83

Exterior Image 83

Façade 84

Signage 87

Landscaping 89

Entry 89

Reception 92

Coatroom 93

Waiting Area 94

Merchandising 94

Environmental Concerns 96

Paging Systems 97

Destination Drinking 97

Beverage Production and Storage 98

Layout Considerations 100

Operational Considerations 102

Bar Service Area 103

Lounge Areas 104

Foodservice in Bars 104

Security and Safety 105

Design Decisions 105

Destination Dining 105

Seating 106

Type of Seating 106

Seating Material 107

Structure 108

Special Features 108

Seating Layout 109

Tables and Tabletops 110

The Table Itself 111

Napery 112

Flatware 112

Dinnerware 114

Material 115

Design 115

Manufacturing Process 115

Glassware 116

Holloware 117

Lighting 117

The Lighting Plan 118

Natural versus Artificial Light 120

Lighting Levels 120

Direct versus Indirect Lighting 121

Special Effects 122

Operational Concerns 122

Energy Efficiency 123

Color 123

Floors 124

Walls 126

Ceilings 126

Air Control 127

Heating and Cooling 127

Smoke Control 127

Customer Allergies 128

Destination Restrooms 128

Women’s Restrooms 129

Men’s Restrooms 130

Customized Restrooms 131

Summary 132

Chapter 5: Design Implementation: Back to Front through Management’s Eyes 133

Kitchen Support Areas 133

Receiving 133

Storage 135

Dry Goods 136

Refrigeration 136

Frozen Storage 139

Additional Considerations 139

Office and Employee Support Areas 139

Locker Rooms 140

Employee Dining 140

Kitchen 140

Design Essentials 140

Workstations 142

Sections 142

Areas 144

Kitchen Area Guidelines 146

Hot-Food Section 147

Station Options 149

Cold-Food Section 155

Bakery 157

Banquet 160

Short-Order Quick-Service Section 160

Dining Room Support Areas 162

Display Kitchens 162

Primary Production Display Kitchen 162

Finishing Display Kitchen 163

Service-Only Display Kitchen 163

Takeout Display Kitchen 163

Service Stations 163

Warewashing Areas 164

Potwashing Section 166

Environmental Conditions 167

Lighting 167

Ventilation 167

Acoustics 167

Summary 168

Chapter 6: Mini-Case Solutions 169

10 Arts, Ritz-Carlton Hotel, Philadelphia, Pennsylvania 170

Bembos Larco, Lima, Peru 173

Berkshire Dining Commons, Amherst, Massachusetts 176

Blowfish Restaurant + Sake Bar, Toronto, Ontario, Canada 180

Folio Enoteca & Microwinery, Napa, California 183

Hi-Life East, New York, New York 186

Holloway Commons, University of New Hampshire, Durham, New Hampshire 189

Landmark Grill + Lounge, Chicago, Illinois 193

Mercat a la Planxa, Chicago, Illinois 196

Metro 9 Steak House, Framingham, Massachusetts 200

Park Avenue, New York, New York 204

Pink Pepper, Hollywood, California 209

Public/The Monday Room, New York, New York 212

Red Marlin Restaurant Bar and Terrace, San Diego, California 216

‘s Baggers®, Nürnberg, Germany 219

Table 45, Cleveland, Ohio 222

Terzo, San Francisco, California 225

Zampieri’s Harbor Grille, Destin, Florida 228

Douzo, Boston, Massachusetts 231

Chapter 7: Speak Out on Design 233

David Ashen, d-ash design, inc., New York, New York 234

Warren Ashworth, Warren Ashworth,

Architect PLLC, New York, New York 238

Bill Aumiller, Aumiller Youngquist PC, Chicago, Illinois 242

William A. Blunden, William A. Blunden and Associates Architects, Cleveland, Ohio 246

Cass Calder Smith and Lev Weisbach, CCS Architecture, San Franciso, California, and New York, New York 249

Catherine Christ and Peter Darlow, Darlow Christ Architects, Inc. Cambridge, Massachusetts 253

Ron Kooser, Cini•Little International, Inc., Germantown, Maryland 257

Jose A. Orrego, Consultora Metropolis S.A.C., Lima, Peru 260

Drew Nieporent, Myriad Restaurant Group, New York, New York 263

David Shea and Tanya Spaulding, Shea, Inc., Minneapolis, Minnesota 266

James Webb, Webb Foodservice Design Consultants, Inc., Tustin, California 271

Chapter 8: Restaurant Design: Past, Present, and Future 275

Looking Back 275

1990 to 2009 275

Demographic Changes 276

The Economic Downturn 277

Micro Factors 279

Front-of-the-House Design 280

The Past and Present by Restaurant Type 281

Back-of-the-House Design 283

Looking Forward: The Future 284

Purchasing Local 284

Nutrition Imperative 285

Green and Sustainable Design 285

Green Construction 285

Green Operations 286

Water Issues 287

Recycling 287

Light Right 287

Architectural Recycling 288

Global Development 288

Marginal Sites 288

Seamless Technology 288

Techno-Marketing 289

Highs and Lows 289

Hit All of the Senses 289

Front of the House 290

Back of the House 290

Conclusion 290

Index 291