- ISBN: 9780470250754 | 0470250755
- Cover: Hardcover
- Copyright: 2/2/2010
The design of a restaurant plays a critical role in attracting and keeping customers. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant's owner and clientele. Successful Restaurant Design provides a comprehensive, up-to-date introduction to the process of restaurant design. This edition adds coverage of sustainable design to support a green menu and technological advances in kitchen equipment.
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
| Acknowledgements | |
| Preface | |
| 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 ROI | |
| Construction Market | |
| The Systems Approach | |
| Market Segments versus Service Systems | |
| À la Carte | |
| Tableside | |
| Quick service | |
| Banquet | |
| Family Style | |
| Buffet | |
| Take-Out | |
| 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 | |
| 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 | |
| Rest Rooms | |
| Kitchen | |
| Support Areas | |
| Quick Service | |
| Quick Service Exteriors | |
| Quick Service Entry Areas | |
| Quick Service Beverage Areas | |
| Quick Service Dining Areas | |
| Quick Service Rest Rooms | |
| Quick Service Kitchens | |
| Quick Service Support Areas | |
| Tableservice | |
| Tableservice Exteriors | |
| Tableservice Entry Area | |
| Tableservice Dining Areas | |
| Tableservice Beverage Areas | |
| Tableservice Rest Rooms | |
| Tableservice Kitchen | |
| Tableservice Support Areas | |
| Cafeteria | |
| Cafeteria Exteriors | |
| Cafeteria Entry Areas and Serveries | |
| Cafeteria Beverage Areas | |
| Cafeteria Dining Area | |
| Cafeteria Rest Rooms | |
| Cafeteria Kitchens | |
| Cafeteria Support Areas | |
| Banquet | |
| Banquet Exteriors | |
| Banquet Entry Areas | |
| Banquet Dining Area | |
| Banquet Beverage Areas | |
| Banquet Rest Rooms | |
| Banquet Kitchens | |
| Banquet Support Areas | |
| Take-Out | |
| Take-Out Exteriors | |
| Take-Out Entry Areas | |
| Take-Out Dining Area | |
| Take-Out Beverage Areas | |
| Take-Out Rest Rooms | |
| Take-Out Kitchens | |
| Take-Out Support Areas | |
| Summary | |
| 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 | |
| Blending Sources | |
| Color | |
| Color and Lighting | |
| Lighting and Color | |
| Color in Restaurant Design | |
| Red | |
| Green | |
| Yellow | |
| Gold | |
| Blue | |
| Neutrals | |
| White | |
| Black | |
| Safety and Health | |
| Summary | |
| Design Implementation | |
| Front to Back Through the Customers Eyes | |
| Exterior Image | |
| Facade | |
| 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 | |
| Table Surface | |
| Table Base | |
| Napery | |
| Flatware | |
| Dinnerware | |
| Shape | |
| Size | |
| Material | |
| Design | |
| Manufacturing Process | |
| Glassware | |
| Holloware | |
| Lighting | |
| The Lighting Plan | |
| Mood/decor/art lighting | |
| People/food lighting | |
| Motivational/task Lighting | |
| Safety and Security Lighting | |
| Location and Orientation | |
| Types of Lighting | |
| Distance | |
| Light Quality | |
| Quantity of Light | |
| Energy Utilization | |
| Maintenance | |
| 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 Rest Rooms | |
| Womens Rest Rooms | |
| Mens Rest Rooms | |
| Customized Rest Rooms | |
| Summary | |
| Design Implementation | |
| Back to Front Through Managements Eyes | |
| Kitchen Support Areas | |
| Receiving | |
| Storage | |
| Dry Goods | |
| Refrigeration | |
| Labor Costs | |
| Food Costs | |
| Food Safety | |
| Walk-Ins | |
| Reach-Ins | |
| Specialty Refrigeration | |
| Frozen Storage | |
| Additional Considerations | |
| Office and Employee Support Areas | |
| Locker Rooms | |
| Employee Dining | |
| Kitchen | |
| Design Essentials | |
| Workstations | |
| Sections | |
| Areas | |
| Kitchen Area Guidelines | |
| Hot Foods Section | |
| Station Options | |
| Broiler Station Options | |
| Rotisserie Options | |
| Fry Station Options | |
| Griddle Station Options | |
| Saut‚ Station Options | |
| Steam and Braising Pan Station Options | |
| Holding Options | |
| Cross Station Options | |
| Microwave-combination ovens | |
| Impingement ovens | |
| Tandoor ovens | |
| Cold Foods Section | |
| Salad Station Options | |
| Sandwich Station Options | |
| Dessert Station Options | |
| Bakery | |
| Storage and Weighing Station Options | |
| Mixing Station Options | |
| Dough Holding/Proofing Station Options | |
| Dough Rolling/Forming Station Options | |
| Baking Station Options | |
| Finishing/Decorating Station Options | |
| Banquet | |
| Banquet Moist Heat Cooking Options | |
| Banquet Dry Heat Cooking Options | |
| Banquet Holding and Plating Options | |
| Short-Order/Quick-Service Section | |
| Griddle Station | |
| Fry Station | |
| Broiler Station | |
| Dining Room Support Areas | |
| Display Kitchens | |
| Primary Production Display Kitchen | |
| Finishing Display Kitchen | |
| Service-Only Display Kitchen | |
| Take-Out Display Kitchen | |
| Service Stations | |
| Warewashing Areas | |
| Potwashing Section | |
| Environmental Conditions | |
| Lighting | |
| Ventilation | |
| Acoustics | |
| Summary | |
| Mini-Case Solutions | |
| Arts Ritz-Carlton Hotel, Philadelphia, PA | |
| Bembos Larco, Lima, Peru | |
| Berkshire Dining Commons, Amherst, MA | |
| Blowfish Restaurant + Sake Bar, Toronto, Ontario, Canada | |
| Folio Enoteca and Microwinery, Napa, CA | |
| Hi-Life East, New York, New York | |
| Holloway Commons University of New Hampshire, Durham, NH | |
| Landmark Grille + Lounge, Chicago, Illinois | |
| Mercat a la Planxa, Chicago, IL | |
| Metro 9 Steak House , Framingham, Massachusetts | |
| Park Avenue, New York, NY | |
| Pink Pepper, Hollywood, CA | |
| Public / The Monday Room, New York, NY | |
| Red Marlin, San Diego, CA | |
| s Baggers“,Nuernberg, Germany | |
| Table 45, Cleveland, Ohio | |
| Terzo, San Francisco, CA | |
| Zampieris Harbor Grille, Destin, Florida | |
| Speak Out on Design | |
| David Ashen | |
| Warren Ashworth | |
| Bill Aumiller | |
| Bill Blunden | |
| Cass Calder | |
| Catherine Christ | |
| Drew Nieporent | |
| David Shea | |
| James Webb | |
| Restaurant Design: Past, Present, and Future | |
| Looking Back: The Past | |
| First Decade of the New Millennium | |
| Macro Factors | |
| Micro Factors | |
| Looking Forward: The Future | |
| Purchase Local | |
| Nutrition Imperative | |
| Hidden Gold | |
| Green Construction | |
| Build Right | |
| Green Operations | |
| Water Issues | |
| Recycling | |
| Light Right | |
| Architectural Recycling | |
| Global Development | |
| Marginal Sites | |
| Techno-Marketing | |
| Highs and Lows | |
| Hit All of the Senses | |
| Seamless Technology | |
| Front-of-the House | |
| Back-of-the House | |
| Conclusion | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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