Regardless if you are the owner, designer, or architect planning to create an eating establishment, there are three significant elements that have a major role in restaurant architecture design. These key elements are aisle space, work surfaces, and accessibility. It is very important to lay down the framework for the design. These three elements play a main role in how successful the restaurant will be.
When designing the aisles in your restaurant, it is a bit like planning a system of roads. Traffic inside the building is complicated and will need a lot of attention. The aisles will need to be just the right size. If they are too small production will be slowed and if too wide you will have wasted space.
In order to determine the right dimensions for every aisle, there will have to be an analysis of space. There are standard dimensions used by food service facility designers that are available. Care must be taken when planning the traffic areas in which people and materials will move through.
Properly designed work surfaces in the restaurant will ensure productivity. Each worker, including the cooks, have to be able to move easily around the work space for efficient production. When work areas are well planned they help restaurants to be successful. It is also very important to consider sanitation and the efficient use of the kitchen area during the planning stages.
The building, inside and out, must be accessible to the individual with disabilities. It is important to consider this clientele during the entire planning stage of the building. This type of accessibility is to be a consideration in the design of the exit and entrance areas, seating, and aisle traffic in each room. There are a number of guidelines that will help during the planning stage.
You may have already moved past the conceptual phase of your plan. If you are already working on the project, there are a few basic standards to bear in mind. You will want to make sure that your plan is efficient. You will consider the flexibility of your plan so that it can be adapted to the varying needs of clientele, staff, and operations. Planning your design to include things like half wall will allow for proper supervision of the dining room.
Adaptations may involve the configuration of the kitchen and dining room, menu, and type of service. Using walls that move or room partitions, is an excellent way to exercise flexibility. With this type of movement the restaurant can easily adjust to accommodate a variety of event sizes or reservations. It is important that the traffic through the structure moves easily.
Simplicity is another standard to consider. If you keep your menu simple by limiting the number of items, your kitchen design will be simple. In addition, the cooks will be able to execute recipes consistently. Making the table arrangement in the dining area simple offers a logical and comfortable feel to the aisles. It is also important to pay attention to the flow of traffic through the restaurant. A comfortable feel to an establishment will keep customers coming back.
When designing the aisles in your restaurant, it is a bit like planning a system of roads. Traffic inside the building is complicated and will need a lot of attention. The aisles will need to be just the right size. If they are too small production will be slowed and if too wide you will have wasted space.
In order to determine the right dimensions for every aisle, there will have to be an analysis of space. There are standard dimensions used by food service facility designers that are available. Care must be taken when planning the traffic areas in which people and materials will move through.
Properly designed work surfaces in the restaurant will ensure productivity. Each worker, including the cooks, have to be able to move easily around the work space for efficient production. When work areas are well planned they help restaurants to be successful. It is also very important to consider sanitation and the efficient use of the kitchen area during the planning stages.
The building, inside and out, must be accessible to the individual with disabilities. It is important to consider this clientele during the entire planning stage of the building. This type of accessibility is to be a consideration in the design of the exit and entrance areas, seating, and aisle traffic in each room. There are a number of guidelines that will help during the planning stage.
You may have already moved past the conceptual phase of your plan. If you are already working on the project, there are a few basic standards to bear in mind. You will want to make sure that your plan is efficient. You will consider the flexibility of your plan so that it can be adapted to the varying needs of clientele, staff, and operations. Planning your design to include things like half wall will allow for proper supervision of the dining room.
Adaptations may involve the configuration of the kitchen and dining room, menu, and type of service. Using walls that move or room partitions, is an excellent way to exercise flexibility. With this type of movement the restaurant can easily adjust to accommodate a variety of event sizes or reservations. It is important that the traffic through the structure moves easily.
Simplicity is another standard to consider. If you keep your menu simple by limiting the number of items, your kitchen design will be simple. In addition, the cooks will be able to execute recipes consistently. Making the table arrangement in the dining area simple offers a logical and comfortable feel to the aisles. It is also important to pay attention to the flow of traffic through the restaurant. A comfortable feel to an establishment will keep customers coming back.
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