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Successful Restaurant Design, 3rd Edition

ISBN: 978-0-470-25075-4
336 pages
February 2010
Successful Restaurant Design, 3rd Edition (0470250755) cover image
An integrated approach to restaurant design, incorporating front- and back-of-the-house operations

Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience.

This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers:

  • All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service.

  • All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers.

  • New information on sustainable restaurant design throughout the book for both front and back of the house.

  • New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design.

The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.

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Preface.

Acknowledgments.

Chapter 1: 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 Return on Investment.

Construction Market.

The Systems Approach.

Market Segments versus Service Systems.

À la Carte.

Tableside.

Quick Service.

Banquet.

Family Style.

Buffet.

Takeout.

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.

Chapter 2: 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.

Restrooms.

Kitchen.

Support Areas.

Quick Service.

Quick-Service Exteriors.

Quick-Service Entry Areas.

Quick-Service Beverage Areas.

Quick-Service Dining Areas.

Quick-Service Restrooms.

Quick-Service Kitchens.

Quick-Service Support Areas.

Full Service.

Full-Service Exteriors.

Full-Service Entry Areas.

Full-Service Dining Areas.

Full-Service Beverage Areas.

Full-Service Restrooms.

Full-Service Kitchens.

Full-Service Support Areas.

Cafeteria.

Cafeteria Exteriors.

Cafeteria Entry Areas and Serveries.

Cafeteria Beverage Areas.

Cafeteria Dining Areas.

Cafeteria Restrooms.

Cafeteria Kitchens.

Cafeteria Support Areas.

Banquet.

Banquet Exteriors.

Banquet Entry Areas.

Banquet Dining Areas.

Banquet Beverage Areas.

Banquet Restrooms.

Banquet Kitchens.

Banquet Support Areas.

Takeout.

Takeout Exteriors.

Takeout Entry Areas.

Takeout Dining Area.

Takeout Beverage Areas.

Takeout Restrooms.

Takeout Kitchens.

Takeout Support Areas.

Summary.

Chapter 3: 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.

Blended Sources.

Color.

Color and Lighting.

Lighting and Color.

Color in Restaurant Design.

Red.

Green.

Yellow.

Gold.

Blue.

Neutrals.

White.

Black.

Safety and Health.

Summary.

Chapter 4: Design Implementation: Front to Back Through the Customer’s Eyes.

Exterior Image.

Façade.

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.

Napery.

Flatware.

Dinnerware.

Material.

Design.

Manufacturing Process.

Glassware.

Holloware.

Lighting.

The Lighting Plan.

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 Restrooms.

Women’s Restrooms.

Men’s Restrooms.

Customized Restrooms.

Summary.

Chapter 5: Design Implementation: Back to Front through Management’s Eyes.

Kitchen Support Areas.

Receiving.

Storage.

Dry Goods.

Refrigeration.

Frozen Storage.

Additional Considerations.

Office and Employee Support Areas.

Locker Rooms.

Employee Dining.

Kitchen.

Design Essentials.

Workstations.

Sections.

Areas.

Kitchen Area Guidelines.

Hot-Food Section.

Station Options.

Cold-Food Section.

Bakery.

Banquet.

Short-Order Quick-Service Section.

Dining Room Support Areas.

Display Kitchens.

Primary Production Display Kitchen.

Finishing Display Kitchen.

Service-Only Display Kitchen.

Takeout Display Kitchen.

Service Stations.

Warewashing Areas.

Potwashing Section.

Environmental Conditions.

Lighting.

Ventilation.

Acoustics.

Summary.

Chapter 6: Mini-Case Solutions.

10 Arts, Ritz-Carlton Hotel, Philadelphia, Pennsylvania.

Bembos Larco, Lima, Peru.

Berkshire Dining Commons, Amherst, Massachusetts.

Blowfish Restaurant + Sake Bar, Toronto, Ontario, Canada.

Folio Enoteca & Microwinery, Napa, California.

Hi-Life East, New York, New York.

Holloway Commons, University of New Hampshire, Durham, New Hampshire.

Landmark Grill + Lounge, Chicago, Illinois.

Mercat a la Planxa, Chicago, Illinois.

Metro 9 Steak House, Framingham, Massachusetts.

Park Avenue, New York, New York.

Pink Pepper, Hollywood, California.

Public/The Monday Room, New York, New York.

Red Marlin Restaurant Bar and Terrace, San Diego, California.

‘s Baggers®, Nürnberg, Germany.

Table 45, Cleveland, Ohio.

Terzo, San Francisco, California.

Zampieri’s Harbor Grille, Destin, Florida.

Douzo, Boston, Massachusetts.

Chapter 7: Speak Out on Design.

David Ashen, d-ash design, inc., New York, New York.

Warren Ashworth, Warren Ashworth, Architect PLLC, New York, New York.

Bill Aumiller, Aumiller Youngquist PC, Chicago, Illinois.

William A. Blunden, William A. Blunden and Associates Architects, Cleveland, Ohio.

Cass Calder Smith and Lev Weisbach, CCS Architecture, San Franciso, California, and New York, New York.

Catherine Christ and Peter Darlow, Darlow Christ Architects, Inc. Cambridge, Massachusetts.

Ron Kooser, Cini•Little International, Inc., Germantown, Maryland.

Jose A. Orrego, Consultora Metropolis S.A.C., Lima, Peru.

Drew Nieporent, Myriad Restaurant Group, New York, New York.

David Shea and Tanya Spaulding, Shea, Inc., Minneapolis, Minnesota.

James Webb, Webb Foodservice Design Consultants, Inc., Tustin, California.

Chapter 8: Restaurant Design: Past, Present, and Future.

Looking Back.

1990 to 2009.

Demographic Changes.

The Economic Downturn.

Micro Factors.

Front-of-the-House Design.

The Past and Present by Restaurant Type.

Back-of-the-House Design.

Looking Forward: The Future.

Purchasing Local.

Nutrition Imperative.

Green and Sustainable Design.

Green Construction.

Green Operations.

Water Issues.

Recycling.

Light Right.

Architectural Recycling.

Global Development.

Marginal Sites.

Seamless Technology.

Techno-Marketing.

Highs and Lows.

Hit All of the Senses.

Front of the House.

Back of the House.

Conclusion.

Index.

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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

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