The design of a restaurant plays a critical role in attracting and keeping customers. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant's owner and clientele. Successful Restaurant Design provides a comprehensive, up-to-date introduction to the process of restaurant design. This edition adds coverage of sustainable design to support a green menu and technological advances in kitchen equipment.

REGINA S. BARABAN is an editor, journalist, and educator specializing 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.

The late JOSEPH F. DUROCHER, PhD, was a faculty member in the Department of Hospitality Management at the University of New Hampshire where, among other courses, he taught restaurant and hotel design. Dr. Durocher, who also taught at Cornell University and New York University, was the equipment editor for Restaurant Business and Institutional Distribution magazines.

For more information from the authors about this book, visit www.successfulrestaurantdesign.com

Acknowledgements
Preface
Where Design Begins
The Type of Restaurant
The Market
Potential Customers
Ethnic, Religious, and Cultural Expectations
The Competition
Location
Economic Conditions
Concept Development
The Menu
The Speed of Service
The Per-Customer Check Average
The General Ambience
The Management Philosophy
The Budget
Expected ROI
Construction Market
The Systems Approach
Market Segments versus Service Systems
À la Carte
Tableside
Quick service
Banquet
Family Style
Buffet
Take-Out
Delivery
Cafeteria
Tray Service
Machine Service
Satellite System
The Key Restaurant Building Blocks: Subsystems
Purchasing and Receiving
Storage
Fabrication
Pre-preparation
Preparation
Holding
Assembly
Sanitation and Safety
Accounting
Service
Customer Support
Support Stations
Summary
Integrative Design
The Design Team
Owner
Chef
Manager
Foodservice Consultant
Interior Designer
Architect
General Contractor
Engineers
Lighting Designers
Acoustic Engineers and Acoustic Consultants
Other Specialty Designers and Consultants
Graphics Art and Menu Designers
Technology Consultants
Tabletop Consultants
Color Consultants
Financial Consultants
Green Design Specialists
The Final Team
Space Planning: Value Engineering
Flow
Distance
Volume of Business
Speed of Service
Direction
The Americans with Disabilities Act
Moving Through the Spaces
Exterior
Entry Area
Dining Area
Beverage Area
Rest Rooms
Kitchen
Support Areas
Quick Service
Quick Service Exteriors
Quick Service Entry Areas
Quick Service Beverage Areas
Quick Service Dining Areas
Quick Service Rest Rooms
Quick Service Kitchens
Quick Service Support Areas
Tableservice
Tableservice Exteriors
Tableservice Entry Area
Tableservice Dining Areas
Tableservice Beverage Areas
Tableservice Rest Rooms
Tableservice Kitchen
Tableservice Support Areas
Cafeteria
Cafeteria Exteriors
Cafeteria Entry Areas and Serveries
Cafeteria Beverage Areas
Cafeteria Dining Area
Cafeteria Rest Rooms
Cafeteria Kitchens
Cafeteria Support Areas
Banquet
Banquet Exteriors
Banquet Entry Areas
Banquet Dining Area
Banquet Beverage Areas
Banquet Rest Rooms
Banquet Kitchens
Banquet Support Areas
Take-Out
Take-Out Exteriors
Take-Out Entry Areas
Take-Out Dining Area
Take-Out Beverage Areas
Take-Out Rest Rooms
Take-Out Kitchens
Take-Out Support Areas
Summary
The Psychology of Design
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
Lighting Level Control
Transition Zones
Lighting Mix
Lighting Customers
Blending Sources
Color
Color and Lighting
Lighting and Color
Color in Restaurant Design
Red
Green
Yellow
Gold
Blue
Neutrals
White
Black
Safety and Health
Summary
Design Implementation
Front to Back Through the Customers Eyes
Exterior Image
Facade
Signage
Landscaping
Entry
Reception
Coatroom
Waiting Area
Merchandising
Environmental Concerns
Paging Systems
Destination Drinking
Beverage Production and Storage
Layout Considerations
Operational Considerations
Bar Service Area
Lounge Areas
Foodservice in Bars
Security and Safety
Design Decisions
Destination Dining
Seating
Type of Seating
Seating Material
Structure
Special Features
Seating Layout
Tables and Tabletops
The Table Itself
Table Surface
Table Base
Napery
Flatware
Dinnerware
Shape
Size
Material
Design
Manufacturing Process
Glassware
Holloware
Lighting
The Lighting Plan
Mood/decor/art lighting
People/food lighting
Motivational/task Lighting
Safety and Security Lighting
Location and Orientation
Types of Lighting
Distance
Light Quality
Quantity of Light
Energy Utilization
Maintenance
Natural versus Artificial Light
Lighting Levels
Direct versus Indirect Lighting
Special Effects
Operational Concerns
Energy Efficiency
Color
Floors
Walls
Ceilings
Air Control
Heating and Cooling
Smoke Control
Customer Allergies
Destination Rest Rooms
Womens Rest Rooms
Mens Rest Rooms
Customized Rest Rooms
Summary
Design Implementation
Back to Front Through Managements Eyes
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
Saut‚ Station Options
Steam and Braising Pan Station Options
Holding Options
Cross Station Options
Microwave-combination ovens
Impingement ovens
Tandoor ovens
Cold Foods Section
Salad Station Options
Sandwich 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 Moist Heat Cooking Options
Banquet Dry Heat Cooking Options
Banquet Holding and Plating Options
Short-Order/Quick-Service Section
Griddle Station
Fry Station
Broiler Station
Dining Room Support Areas
Display Kitchens
Primary Production Display Kitchen
Finishing Display Kitchen
Service-Only Display Kitchen
Take-Out Display Kitchen
Service Stations
Warewashing Areas
Potwashing Section
Environmental Conditions
Lighting
Ventilation
Acoustics
Summary
Mini-Case Solutions
Arts Ritz-Carlton Hotel, Philadelphia, PA
Bembos Larco, Lima, Peru
Berkshire Dining Commons, Amherst, MA
Blowfish Restaurant + Sake Bar, Toronto, Ontario, Canada
Folio Enoteca and Microwinery, Napa, CA
Hi-Life East, New York, New York
Holloway Commons University of New Hampshire, Durham, NH
Landmark Grille + Lounge, Chicago, Illinois
Mercat a la Planxa, Chicago, IL
Metro 9 Steak House , Framingham, Massachusetts
Park Avenue, New York, NY
Pink Pepper, Hollywood, CA
Public / The Monday Room, New York, NY
Red Marlin, San Diego, CA
s Baggers“,Nuernberg, Germany
Table 45, Cleveland, Ohio
Terzo, San Francisco, CA
Zampieris Harbor Grille, Destin, Florida
Speak Out on Design
David Ashen
Warren Ashworth
Bill Aumiller
Bill Blunden
Cass Calder
Catherine Christ
Drew Nieporent
David Shea
James Webb
Restaurant Design: Past, Present, and Future
Looking Back: The Past
First Decade of the New Millennium
Macro Factors
Micro Factors
Looking Forward: The Future
Purchase Local
Nutrition Imperative
Hidden Gold
Green Construction
Build Right
Green Operations
Water Issues
Recycling
Light Right
Architectural Recycling
Global Development
Marginal Sites
Techno-Marketing
Highs and Lows
Hit All of the Senses
Seamless Technology
Front-of-the House
Back-of-the House
Conclusion
Index
Table of Contents provided by Publisher. All Rights Reserved.

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