CABALLERO, CRIZALENE A.

BS ARCHITECTURE 2B

DESIGN 4

DESIGNING AND PLANNING A RESTAURANTS

REFERENCE NO. 1: Planning and Designers Handbook (second edition) by Max B. Fajardo Jr.

SPACE REQUIREMENTS FOR DINING AREA

 Small children may require 0.08 square meters space for a certain type of service, while
an adult would need 1.2 sq. meters space for comfort.

 A banquet seating allowance can be small as 0.92 sq. m. per seat, and 1.80 sq. m. for
deluxe restaurant.

 Both young and adults should have sufficient elbow room and enough space for their
food beverages.

 Place setting for adults provides 60 cm. and 45 to 50 cm. for children.

 Service entrance maybe estimated in the proportion of:

o One small entrance for every 20 seats.

o 1 large central door for every 50 to 60 seats.

 The central servicing station is determined by the distance between the dining area and
the service area. Small substation for silver dishes, napery beverages, ice, butter, and
continents could be 2.0 to 2.50 sq. m. by 90 to 100 cm. high.

TABLE SIZES AND HEIGHTS

 The table sizes are also one of the factors for comfortability. Four trays (35 x 40 cm.) fit
better on a 120 cm. square table than on 90 cm or 106 cm sq. talble.

 For fast turn over and light meals, small tables measuring 60 to 90 cm. sq. are suitable
for seating and not for large people.

 Tables with common height and width, offers flexibility in seating arrangements. They
are good for banquets or cocktails type bench seating along the wall.

 Table for booths longer than 120 cm. is difficult for the waitress to serve.

 The width of the booth and seats including tables are usually 165 cm.
LUNCH COUNTER AND AISLES

 Lunch counter minimum width is 40

cm. Maximum width with seat is 60
to 75cm.

 The maximum area best served by

one waitress is 4.80 m. counter.

 U shaped counter is recommended

to maximize the use of space and
reduce travel.

 Space with 2.60 to 3.30 meters

depth will be required for every
linear foot of counter. This will
provide 90 to 120 centimeters aisles.
Where employees must pass a width
of 135 cm is ideal.

 A minimum passage area is 40 cm

between chairs excluding the chair
area.

 The table should be space at 120 to

150 cm. apart.
Diagonal arrangement of square table
 Diagonal arrangement of square
utilizes space better than the square
arrangement.

DIMENSIONS

Restaurant Booth Seating

Seating Clearances

Table and Chair Unit Clearances

Seat Grouping
 Seat grouping (continuation)

Soda Fountain Standing or Sitting at Counter

Lunch Counter Dining Counter

 Counter and Liquor Bar
SPACE REQUIREMENTS FOR THE KITCHEN

 A 60 to 75 cm. table width is ideal if no dishes or food containers rest at the back of the
table.
 A 90cm. square table is preferred when the back of the area is used for storage.
 If two workers are working opposite each other, a 110 cm. wide table is recommended.
 A 120 to 180 cm. work area is within the convenient reach of average person.
 A 240 to 300 cm. long table is used for two persons working side by side.
 Working table height is normally 80 to 85 cm.
 Where more than one is working, and another worker passes each other in the progress
of the work, 105 cm space is required. Where mobile equipment is used, 120 to 135 cm
aisle is sufficient.
 For main traffic lane where workers regularly pass eachother with mobile equipment,
provide 180 cm. passageway.
 Door opening must accommodate large piece of equipment like roasting pans, baking
hseets and stockpots.
 The main passageway should not pass through work centers
 A good plan allocate less than 30% of total space for equipment and 70% for work areas,
traffic alnes, and space around equipment for easy operation and cleaning.

KITCHEN LINEAR ARRANGEMENT TO ACCOMMODATE 100 TO 200 PERSONS

LEGEND
1. Waiters passageway, meal and beverage counter-dish return.
2. Dish washing area (dishes, glasses, silver).
3. Beverages preparation and serving.
4. Pastry (cookies, cakes, ice cream, desserts) prepare and serve.
5. Cold kitchen (cold appetizers, salad, fish).
6. Warm kitchen (sauces, roast, grill, fish) prepare and serve.
7. Warm kitchen (soaps, vegetables, entrees) prepare and serve.
8. Pot and pan washing – casseroles area.
9. Vegetable preparation.
10. Vegetable cold storage
 11. Meat and storage.

SPACE REQUIREMENTS FOR RECEIVING AND STORAGE AREAS

 The average operation showed that 2.40 meters deep and 3.60 long dock is sufficient in
receiving items (not sufficient for large ones)
 Space requirements of storage for 30 days was calculated approximately one half of the
total served. If 1000 are served, 50 sq. meters maybe used as tentative for food storage
needs.

SPACE REQUIREMENTS FOR EMPLOYEES FACILITIES

 Provide lockers and lounge area, toilets and showers, time recording equipment, and
hand basin near the working area.
 Provide one toilet stool for every 12-15 women.
 Provide one urinal and toilet stool for every 15 men.
 Toilet compartment should be 90x130 cm. clear inside dimensions.

LOCATION OF THE CASHIER

 The most ideal location of the cashier’s desk or counter is the right side of the door
when leaving the store. This will avoid cross traffic with the incoming customer.
REFERENCE NO. 2: Time Saver Standards for Building Types by Joseph De Chiara & John
Callender
DISWASHING AREA

 There must be an adequate room to receive the volume of dishes likely to arrive at any
one time, plus space for scraping, stacking, and placing in baskets on a conveyor of a
machine or into a prerinsing operation.
 The dimensions may be only 30 to 36 in. For a single tank machine, 60 to 72 in. for sinks,
or 7 to over 30 ft. for a conveyor-type machine.

POT AND PAN SECTION

 Provide a soiled utensil collection area adequate for the largest volume that normally
arrives in the section at one time. The busiest periods are likely to occur when
preparation containers are emptied for service

REFERENCE NO. 3: Investigation on Restaurant Layout Design by Armita Malekshahi

RECEIVING AREA

 It is located at the back of the plan with access from the main street.
 The location is close to the kitchen and it is the first point that the food and supplies re
taken into the restaurant.
 It must not be visible to the customers but should have visual accessibility from the
managers’ office.
KITCHEN

 It is located between storage and dining area.

Diagram of a common restaurant kitchen

OFFICES

 The managers’ office needs to be secured and located in a closet door propery
demarcated from diing and kitchen area.
 It is better to have visual access to control entrance into the dining area and kitchen.
Restaurant layout diagram (Brichfield, 2008)
REFERENCE NO. 4: Restaurant Floor plan: How to build one by Lightspeed (2020)

Restaurant floor plan considerations

1. Accessibility
 Make sure that workspaces and dining areas are accessible to those with
mobilitiy issues. Use the Accessibility law as guide and reference.
2. Budget
 Consider limiting the number of wall that we knowck out and being efficient in
the way that we lay out the plumbing fixtures. As much as possible, plumbing
fixtures should be near each other. Arranging a layout around existing plumbing
fixtures can save money but it does create some parameters around what type
of restaurant layout is possible.
3. Efficiency
 It includes the flow of your staff and customers within the space. According to
Antenora, ““If you can minimize the movement it takes to move plates back and
forth from the service area to the kitchen, that’s always better”.
4. Aesthetic
 Mousavi recommends making at least part of the service area visible from the
outside. “People go where people are,” she explains. “If you drive by a
restaurant and see that there aren’t that many people there, that’s not
appealing, whereas if it’s packed, you interpret that as a trust signal and
automatically assume the place is worth trying.” 
5. Square footage per customer
 How much square footage you allocate to each seated guest depends on your
restaurant’s service type. Here are some general guidelines for square footage
per customer, based on service type: 

 Fine dining: 18 to 20 square feet per customer

 Full-service dining: 12 to 15 square feet per customer
 Counter service: 18 to 20 square feet per customer
 Fast food dining: 11 to 14 square feet per person
 
REFERENCE NO. 5: How to Create a Restaurant Floor Plan by Total Food Service (2013)

 Dining Room:  60% of Total Area

 Kitchen, Cooking, Storage, Preparation, etc:  40% of Total Area

THE GENERAL SEATING GUIDELINES THAT SHOULD BE OBSERVED ARE:

 Fine Dining: 18–20 Square Feet

 Full Service Restaurant Dining: 12–15 Square Feet
  Counter Service: 18–20 Square Feet
 Fast Food Minimum: 11–14 Square Feet
 Table Service, Hotel/Club: 15–18 Square Feet
 Banquet, Minimum: 10–11 Square Feet

NOTES:

 For safety reasons and to allow for the free flow of traffic for diners and servers, the
traffic path between occupied chairs should be at least 18 inches wide.
 You should leave at least 4–5 feet per table, including chair space. This allows for free
movement of servers between stations and the kitchen.

FURNITURE GUIDELINES:

 Table Height:  29″ – 30″

 Bar Height  30″ – 36″ – 42″
 Seat Height  17″ – 18″
 Bar Stool Height 29″ – 30″
REFERENCE NO.6: Dumbwaiters | Matot—Premium Lift Products Since 1888.

DUMBWAITER DETAILS
REFERENCE NO. 7: Dumbwaiter Lifts | Best Dumbwaiter manufacturers

DUMBWAITER DETAILS

Graphical Image

COLD STORAGE (REF/FREEZERS)

3 door stainless freezer

GARBAGE STORAGE (INSIDE BUILDING): IDEAS AND DIMENSION

GARBAGE DISPOSAL (OUTSIDE BUILDING)

DESIGN OF CHAIRS AND TABLES IDEAS

CHAIRS MADE OF RATTAN

WINDOWS TO USE

Capiz Window
  Capiz (Kapis) shell windows and doors were originally used in the Philippines. It’s shells
are translucent to allow light to pass through, but still allow privacy.

FOR WINDOWS: INSTEAD OF USING A LIGHT SHELVES FOR SHADING AND LIGHT VENTILATION,
AWNING WINDOW PARTNERED WITH CAPIZ WILL BE USED.

SIMILAR TO MY PLANNED FRONT FAÇADE USING VERTICAL BAMBOO

INTERIOR IDEAS

Diagonal arrangement of chairs

EXTERIOR IDEAS
 BIBLIOGRAPHY

De Chiara, J., & Callender, J. H. (1983). Time-saver standards for building types. McGraw-Hill

International Book.

Fajardo, M.B. Jr. Planning and Designers Handbook (Second Edition)

Malekshahi, A. (2013). Investigation on Restaurant layout Design. Eastern Mediterranean

University.

Average Square Footage Of A How To Create A Restaurant Floor Plan Layout Guidelines. (n.d.).

Retrieved March 4, 2021, from https://totalfood.com/how-to-create-a-restaurant-floor-plan/?

fbclid=IwAR2B8EGx1XjK2Fqomsd1NQig8qwp_wWuTP2CYtMGUs_CRIFpzsEi-qoQlP8

Lightspeed. (2020). Restaurant Floor Plans: How to Build one. Retrieved from

https://www.lightspeedhq.com/blog/restaurant-floor-plans/

Commercial – Recycling | Pleasanton Garbage Service, Inc. (n.d.). Retrieved March 4, 2021, from

https://pleasantongarbageservice.com/commercial-services/recycling/

Dumbwaiters | Matot—Premium Lift Products Since 1888. (n.d.). Matot. Retrieved March 4, 2021, from

https://www.matot.com/products/dumbwaiter

Dumbwaiter Lifts | Best Dumbwaiter manufacturers, suppliers in Delhi | India. (n.d.). Vintec Elevators.

Retrieved March 4, 2021, from http://vintecelevators.com/dumbwaiter-lifts/

Custom Restaurant Trash Receptacle. (n.d.). Retrieved March 4, 2021, from

https://centralseating.com/cabinets.html