Successful Restaurant Design, 3rd Edition
Successful Restaurant Design, 3rd Edition
DescriptionAn 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.
Chapter 1: Where Design Begins.
The Type of Restaurant.
Ethnic, Religious, and Cultural Expectations.
The Speed of Service.
The Per-Customer Check Average.
The General Ambience.
The Management Philosophy.
Expected Return on Investment.
The Systems Approach.
Market Segments versus Service Systems.
À la Carte.
The Key Restaurant Building Blocks: Subsystems.
Purchasing and Receiving.
Sanitation and Safety.
Chapter 2: Integrative Design.
The Design Team.
Acoustic Engineers and Acoustic Consultants.
Other Specialty Designers and Consultants.
Graphics, Art, and Menu Designers.
Green Design Specialists.
The Final Team.
Space Planning: Value Engineering.
Volume of Business.
Speed of Service.
The Americans with Disabilities Act.
Moving through the Spaces.
Quick-Service Entry Areas.
Quick-Service Beverage Areas.
Quick-Service Dining Areas.
Quick-Service Support Areas.
Full-Service Entry Areas.
Full-Service Dining Areas.
Full-Service Beverage Areas.
Full-Service Support Areas.
Cafeteria Entry Areas and Serveries.
Cafeteria Beverage Areas.
Cafeteria Dining Areas.
Cafeteria Support Areas.
Banquet Entry Areas.
Banquet Dining Areas.
Banquet Beverage Areas.
Banquet Support Areas.
Takeout Entry Areas.
Takeout Dining Area.
Takeout Beverage Areas.
Takeout Support Areas.
Chapter 3: The Psychology of Design.
Environment and Behavior.
How Space Is Perceived.
Lighting Level Control.
Color and Lighting.
Lighting and Color.
Color in Restaurant Design.
Safety and Health.
Chapter 4: Design Implementation: Front to Back Through the Customer’s Eyes.
Beverage Production and Storage.
Bar Service Area.
Foodservice in Bars.
Security and Safety.
Type of Seating.
Tables and Tabletops.
The Table Itself.
The Lighting Plan.
Natural versus Artificial Light.
Direct versus Indirect Lighting.
Heating and Cooling.
Chapter 5: Design Implementation: Back to Front through Management’s Eyes.
Kitchen Support Areas.
Office and Employee Support Areas.
Kitchen Area Guidelines.
Short-Order Quick-Service Section.
Dining Room Support Areas.
Primary Production Display Kitchen.
Finishing Display Kitchen.
Service-Only Display Kitchen.
Takeout Display Kitchen.
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.
1990 to 2009.
The Economic Downturn.
The Past and Present by Restaurant Type.
Looking Forward: The Future.
Green and Sustainable Design.
Highs and Lows.
Hit All of the Senses.
Front of the House.
Back of the House.