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Restaurant Planning

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by

Christopher Wood

on 22 January 2013

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Transcript of Restaurant Planning

Welcome Area Bar Booth Seating Back of House Various Seating Lounge Bar or All together WAITING AREA OPTIONS Kitchen
Server Stations
Office
Trash/Recycling room
Storage
Staff Bathroom
Circulation Rectangular Tables 24 X 30 2
24 X 42 4
24 X 48 4
30 X 42 4
30 X 48 4 Table Size Number of Seats Round Tables 24 1-4
30 2-4
36 3-4
42 4-5
48 5-6
54 6-7
60 6-8 Table Size Number of Seats MERCHANDISE EXPOSED AND ARTICULATE KITCHEN SUSHI BAR - KITCHEN BEHIND BAR HIBACHI GRILL - BRINGS KITCHEN TO YOUR TABLE KITCHEN AS A FISH BOWL 1/3 OF THE TOTAL SQUARE FOOTAGE
OF RESTAURANT SHOULD BE ALLOCATED TO FOR THE KITCHEN RATION FOR SERVING stations IS 1 STATION PER 3 SERVERS Server stations should have an ability to store: Menus
Water pitchers
Napkins and all tabletop supplies
Check holders
Sometimes even computers Square Tables 24 X 24 2
30 X 30 2-4
36 X 36 4
42 X 42 8 Table Size Number of Seats Specifications Medium kitchen - 5 to 9 sq feet per person
Food prep is about 50% of the back of the house Storage is about 20% of the back of the house. Waitstaff circulation is about 15% of the back of the house
Work aisles 36" wide
Work aisles with crossing traffic minimum 48" wide. Preferably 54"-60" Vestibule Reception Desk Waiting Area Restrooms Coat Check Merchandise Functions:
Thermal Control
Keeps wind out of interior space
Keeps hot temperature out of interior space Beverage Production and Storage Area Service Area in front of Bar Cocktail Seating Reception/Hosts station 70% of all restaurant waste is the food waste. The minimum requirement for restroom facilities is 1 toilet or water closet for every 30 women and every 60 men If a restaurant has more than 15 employees, or the employee area is over 300 feet from the restroom, there must be separate employee facilities. ADA - Restrooms for customers must be accessible to handicapped persons and equipped to be used by individuals in wheelchairs. Ira Shibaeva
Chris Wood
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