Successful Restaurant Design, 2nd Edition

by Regina S. Baraban; Joseph F. Durocher

• ISBN13: 9780471359357
• ISBN10: 0471359351
• Edition: 2nd
• Format: Hardcover
• Copyright: 2001-02-01
• Publisher: Wiley
• More Book Details
• Purchase Benefits

Summary

An indispensable resource for interior designers, architects, and facility planners as well as restaurant owners and managers, "Successful Restaurant" Design also provides excellent professional preparation for students in these disciplines.

Author Biography

REGINA S. BARABAN is an editor and journalist who specializes in the hospitality and design fields. She was the founding editor of Hospitality Design magazine and has taught restaurant design at Harvard University, New York University, and the University of New Hampshire. <p> F. DUROCHER, PhD, is on the faculty of the Hospitality Management program at the University of New Hampshire where, among other courses, he teaches restaurant and hotel design. Since 1987, he has been the equipment editor for <I>Restaurant Business</I> and <I>Institutional Distribution</I> magazines.

Table of Contents

Preface	xiii
Where Design Begins	1	(32)
The Type of Restaurant
The Market
Potential Customers
The Competition
Location
Economic Conditions
Concept Development
The Menu
The Style of Service
The Speed of Service
The Per-Customer Check Average
The General Ambience
The Management Philosophy
The Budget
The Systems Approach: Market Segments Versus Service Systems
A la Carte
Banquet
Buffet
Cafeteria
Family Style
Delivery
Fast Food
Machine Service
Satellite System
Tableside
Take-Out
Tray Service
Subsystems
Purchasing and Receiving
Storage
Fabrication
Prepreparation
Preparation
Holding
Assembly
Sanitation and Safety
Accounting
Support Stations
Summary
Integrative Design	33	(26)
The Design Team
Owner
Chef
Manager
Foodservice Consultant
Interior Designer
Architect
General Contractor
Engineers
Lighting Designers
Acoustic Engineers and Acoustic Consultants
Other Specialty Designers
Financial Consultants
The Final Team
Space Planning: The Program
Flow
Distance
Volume of Business
Speed of Service
Direction
The Americans with Disabilities Act
Moving Through The Spaces
Exterior
Fast-Food Exteriors
Tableservice Exteriors
Cafeteria Exteriors
Banquet Exteriors
Take-Out Exteriors
Entry Area
Fast-Food Entry Areas
Tableservice Entry Areas
Cafeteria Entry Areas and Servery
Banquet Entry Areas
Take-Out Entry Areas
Dining Area
Fast-Food Dining Areas
Tableservice Dining Areas
Cafeteria Dining Areas
Banquet Dining Areas
Take-Out Dining Areas
Beverage Area
Fast-Food Beverage Areas
Tableservice Beverage Areas
Cafeteria Beverage Areas
Banquet Beverage Areas
Take-Out Beverage Areas
Rest Rooms
Fast-Food Rest Rooms
Tableservice Rest Rooms
Cafeteria Rest Rooms
Banquet Rest Rooms
Take-Out Rest Rooms
Kitchen
Fast-Food Kitchens
Tableservice Kitchens
Cafeteria Kitchens
Banquet Kitchens
Take-Out Kitchens
Restaurant Support Areas
Fast-Food Restaurant Support Areas
Tableservice Restaurant Support Areas
Cafeteria Support Areas
Banquet Support Areas
Take-Out Support Areas
Summary
The Psychology of Design	59	(22)
Environment And Behavior
How Space Is Perceived
Distance Receptors
Visual Space
Auditory Space
Olfactory Space
Immediate Receptors
Tactile Space
Thermal Space
Kinesthetic Space
Spatial Arrangements
Feng Shui
Lighting
Color
Red
Green
Yellow
Gold
Blue
Neutrals
White
Black
Summary
Design Implementation: Front to Back Through the Customer's Eyes	81	(52)
Exterior Image
Facade
Signage
Landscaping
Entry
Reception
Coatroom
Waiting Area
Merchandising
Environmental Concerns
Paging Systems
Destination Drinking
Beverage Production and Storage
Operational Layout Concerns
Bar Service Area
Lounge Areas
Foodservice in Bars
Design Decisions
Destination Dining
Seating
Type of Chair
Seating Material
Structure
Special Features
Seating Layout
Tables and Tabletops
The Table Itself
Tabletop
Table Support
Nopery
Flatware
Chinaware
Shape
Size
Material
Design
Manufacturing Process Glassware
Holloware
Lighting
The Lighting Plan
Natural versus Artifical Light
Lighting Levels
Direct versus Indirect Lighting
Special Effects
Operational Concerns
Energy Efficiency
Color
Floors
Walls
Ceilings
Air Control
Heating and Cooling
Smoke Control
Destination Rest Rooms
Women's Rest Rooms
Men's Rest Rooms
Customized Rest Rooms
Summary
Design Implementation: Back to Front Through Management's Eyes	133	(38)
Kitchen Support Areas
Receiving
Storage
Dry Goods
Refrigeration
Labor Costs
Food Costs
Food Safety
Walk-Ins
Reach-Ins
Specialty Refrigeration
Frozen Storage
Additional Considerations
Office And Employee Support Areas
Locker Rooms
Employee Dining
Kitchen
Design Essentials
Workstations
Sections
Areas
Kitchen Area Guidelines
Hot Foods Section
Station Options
Broiler Station Options
Rotisserie Options
Fry Station Options
Griddle Station Options
Saute Station Options
Sauce Station and Steam Kettle Station Options
Holding Options
Salad and Dessert
Salad Station Options
Dessert Station Options
Bakery
Storage and Weighing Station Options
Mixing Station Options
Dough Holding/Proofing Station Options
Dough Rolling/Forming Station Options
Baking Station Options
Finishing/Decorating Station Options
Banquet
Banquet Steam Cooking
Dry Heat Banquet Cooking
Banquet Holding and Plating Short-Order/Quick-Service Section
Griddle Station
Fry Station
Broiler Station
Specialty Sections
Dining Room Support Areas
Display Kitchens
Primary Production Display Kitchen
Finishing Display Kitchen
Service-Only Display Kitchen
Hybrid Display Kitchen
Take-Out Display Kitchen
Service Stations
Warewashing Areas
Potwashing Section
Environmental Conditions
Lighting
Ventilation
Acoustics
Summary
Mini-Case Solutions	171	(1)
Aureole, Las Vegas
BD's Mongolian Barbeque, Naperville, Illinois
Beacon, New York
Beckman Instruments Employee Cafeteria, Brea, California
Belgo Nieuw York, New York
Bellagio Hotel Casino Restaurants: Graphic Design, Las Vegas
Border Grill, Las Vegas
Brew Moon Restaurant And Microbrewery, Braintree Massachusetts
Burger King Prototype, Reno
Cal Poly Campus Market, San Luis Obispo, California
Calle Ocho, New York
China Grill And Rock Lobster, Las Vegas
City Hall, New York
Chipotle Mexican Grill, Store #4, Denver, Colorado
Le Cirque 2000, New York
Le Cirque Las Vegas, Las Vegas
Ciudad, Los Angeles
Credit Suisse First Boston: On Nine Employee Dining, London
Elvis Presley's Memphis, Memphis, Tennessee
Farallon, San Francisco
Jardiniere, San Francisco
Kahunaville, Buffalo, New York
Legal Sea Foods, Boston
Lidia's Kansas City, Kansas City, Missouri
Matthew's Restaurant, Jacksonville, Florida
MC2, San Francisco
Next Door Nobu, New York
Norma's, New York
Palladin, New York
Pittsburgh Fish Market, Pittsburgh, Pennsylvania
Ruby Foo's Dim Sum And Sushi Palace, New York
Sullivan's Steakhouse, Austin, Texas
TrU, Chicago
Union Pacific, New York
University of California Los Angeles (UCLA) Hedrick Hall, Los Angeles
Wildfire, Oakbrook, Illinois
Speak Out on Design	171	(104)
Bill Aumiller and Keith Youngquist, Principals
Aumiller Youngquist, PC, Architecture and Interior Design
Larry Bogdanow, Principal
Bogdanow Partners Architects, PC
William V. Eaton, President and Coo
Cini-Little International, Inc
Pat Kuleto, Designer-Owner
Pat Kuleto Restaurants, Inc.
Henry Meer, Chef-Owner
City Hall Restaurant and the Cub Room
Drew Nieporent, President
Myriad Restaurant Group
Richard Melman, Chairman of the Board
Lettuce Entertain You Enterprises, Inc.
Mary Sue Milliken and Susan Feniger, Chef-Owners
Border Grill and Ciudad
Morris Nathanson, Principal
Morris Nathanson Design, Inc.
Jeffrey Beers, Principal
Jeffrey Beers International
Steven Pannone, Creative Director
Girvin Design, Inc.
David Rockwell, Principal
Rockwell Group
Adam Tihany, Principal
Adam D. Tihany International Ltd.
James Webb, Principal
Webb Foodservice Design Consultants, Inc.
Andrew Young, Principal
Andrew Young & Co., Inc.
Design for the New Decade	275	(18)
The 1980s And 1990s
2000 And Beyond
Macro Factors
Demographics
Booming Economy
The Experience Economy
Environmental Issues
Green Design
Food Safety
Micro Factors
Redesigned Chains
Labor Shortages
Preprocessed Foods
Increased Sales
Commissary Operations
Cook-Chill Systems
Code Requirements
Front-of-the-House Design
Smaller Spaces
Faster Turnover
Labor-Saving Features
Easy Maintenance
Rest Room Sanitation and Design
Environmental Comfort
Design Diversity
Predictions by Restaurant Type
Fast Food
Tableservice
Cafeteria
Banquet
Take-Out
Back-of-the-House Design
Smaller Spaces
Improved Work Environment
Sanitary Environment
Modular Equipment Components and Construction
Improved Communications
Automated Tasks
Predictions by Restaurant Type
Fast Food
Tableservice
Cafeteria
Banquet
Take-Out
Conclusion
Index	293