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Contents

Preface xi Acknowledgments xiii Chapter 1: Where Design Begins 1 The Type of Restaurant 2 The Market 2 Potential Customers 2 Ethnic, Religious, and Cultural Expectations 5 The Competition 5 Location 6 Economic Conditions 7 Concept Development 8 The Menu 12 The Speed of Service 12 The Per-Customer Check Average 13 The General Ambience 13 The Management Philosophy 14 The Budget 14 Expected Return on Investment 15 Construction Market 15 The Systems Approach 16 Market Segments versus Service Systems 16 À la Carte 18 Tableside 18 Quick Service 18 Banquet 19 Family Style 19 Buffet 19 Takeout 19 Delivery 21 Cafeteria 21 Tray Service 21 Machine Service 21 Satellite System 22 The Key Restaurant Building Blocks: Subsystems 22 Purchasing and Receiving 22 Storage 23 Fabrication 24 Pre-preparation 24 Preparation 25 Holding 26 Assembly 26 Sanitation and Safety 26 Accounting 28 Service 28 Customer Support 28 Support Stations 29 Summary 29 Chapter 2: Integrative Design 31 The Design Team 31 Owner 33 Chef 33 Manager 34 Foodservice Consultant 34 Interior Designer 34 Architect 35 General Contractor 35 Engineers 36 Lighting Designers 36 Acoustic Engineers and Acoustic Consultants 36 Other Specialty Designers and Consultants 36 Graphics, Art, and Menu Designers 37 Technology Consultants 37 Tabletop Consultants 37 Color Consultants 37 Financial Consultants 37 Green Design Specialists 37 The Final Team 38 Space Planning: Value Engineering 38 Flow 38 Distance 38 Volume of Business 41 Speed of Service 41 Direction 41 The Americans with Disabilities Act 42 Moving through the Spaces 42 Exterior 42 Entry Area 42 Dining Area 43 Beverage Area 43 Restrooms 43 Kitchen 43 Support Areas 43 Quick Service 44 Quick-Service Exteriors 44 Quick-Service Entry Areas 46 Quick-Service Beverage Areas 46 Quick-Service Dining Areas 46 Quick-Service Restrooms 47 Quick-Service Kitchens 47 Quick-Service Support Areas 47 Full Service 48 Full-Service Exteriors 48 Full-Service Entry Areas 48 Full-Service Dining Areas 50 Full-Service Beverage Areas 55 Full-Service Restrooms 55 Full-Service Kitchens 56 Full-Service Support Areas 56 Cafeteria 57 Cafeteria Exteriors 57 Cafeteria Entry Areas and Serveries 57 Cafeteria Beverage Areas 58 Cafeteria Dining Areas 58 Cafeteria Restrooms 60 Cafeteria Kitchens 60 Cafeteria Support Areas 60 Banquet 60 Banquet Exteriors 60 Banquet Entry Areas 60 Banquet Dining Areas 61 Banquet Beverage Areas 61 Banquet Restrooms 61 Banquet Kitchens 61 Banquet Support Areas 61 Takeout 61 Takeout Exteriors 61 Takeout Entry Areas 61 Takeout Dining Area 62 Takeout Beverage Areas 62 Takeout Restrooms 62 Takeout Kitchens 62 Takeout Support Areas 62 Summary 62 Chapter 3: The Psychology of Design 63 Environment and Behavior 63 How Space Is Perceived 64 Distance Receptors 65 Visual Space 65 Auditory Space 68 Olfactory Space 71 Immediate Receptors 71 Tactile Space 71 Thermal Space 73 Kinesthetic Space 74 Spatial Arrangements 75 Feng Shui 76 Lighting 78 Lighting Level Control 78 Transition Zones 78 Lighting Mix 78 Lighting Customers 78 Blended Sources 79 Color 79 Color and Lighting 79 Lighting and Color 79 Color in Restaurant Design 79 Red 80 Green 80 Yellow 80 Gold 80 Blue 81 Neutrals 81 White 81 Black 81 Safety and Health 81 Summary 82 Chapter 4: Design Implementation: Front to Back Through the Customer's Eyes 83 Exterior Image 83 Façade 84 Signage 87 Landscaping 89 Entry 89 Reception 92 Coatroom 93 Waiting Area 94 Merchandising 94 Environmental Concerns 96 Paging Systems 97 Destination Drinking 97 Beverage Production and Storage 98 Layout Considerations 100 Operational Considerations 102 Bar Service Area 103 Lounge Areas 104 Foodservice in Bars 104 Security and Safety 105 Design Decisions 105 Destination Dining 105 Seating 106 Type of Seating 106 Seating Material 107 Structure 108 Special Features 108 Seating Layout 109 Tables and Tabletops 110 The Table Itself 111 Napery 112 Flatware 112 Dinnerware 114 Material 115 Design 115 Manufacturing Process 115 Glassware 116 Holloware 117 Lighting 117 The Lighting Plan 118 Natural versus Artificial Light 120 Lighting Levels 120 Direct versus Indirect Lighting 121 Special Effects 122 Operational Concerns 122 Energy Efficiency 123 Color 123 Floors 124 Walls 126 Ceilings 126 Air Control 127 Heating and Cooling 127 Smoke Control 127 Customer Allergies 128 Destination Restrooms 128 Women's Restrooms 129 Men's Restrooms 130 Customized Restrooms 131 Summary 132 Chapter 5: Design Implementation: Back to Front through Management's Eyes 133 Kitchen Support Areas 133 Receiving 133 Storage 135 Dry Goods 136 Refrigeration 136 Frozen Storage 139 Additional Considerations 139 Office and Employee Support Areas 139 Locker Rooms 140 Employee Dining 140 Kitchen 140 Design Essentials 140 Workstations 142 Sections 142 Areas 144 Kitchen Area Guidelines 146 Hot-Food Section 147 Station Options 149 Cold-Food Section 155 Bakery 157 Banquet 160 Short-Order Quick-Service Section 160 Dining Room Support Areas 162 Display Kitchens 162 Primary Production Display Kitchen 162 Finishing Display Kitchen 163 Service-Only Display Kitchen 163 Takeout Display Kitchen 163 Service Stations 163 Warewashing Areas 164 Potwashing Section 166 Environmental Conditions 167 Lighting 167 Ventilation 167 Acoustics 167 Summary 168 Chapter 6: Mini-Case Solutions 169 10 Arts, Ritz-Carlton Hotel, Philadelphia, Pennsylvania 170 Bembos Larco, Lima, Peru 173 Berkshire Dining Commons, Amherst, Massachusetts 176 Blowfish Restaurant + Sake Bar, Toronto, Ontario, Canada 180 Folio Enoteca & Microwinery, Napa, California 183 Hi-Life East, New York, New York 186 Holloway Commons, University of New Hampshire, Durham, New Hampshire 189 Landmark Grill + Lounge, Chicago, Illinois 193 Mercat a la Planxa, Chicago, Illinois 196 Metro 9 Steak House, Framingham, Massachusetts 200 Park Avenue, New York, New York 204 Pink Pepper, Hollywood, California 209 Public/The Monday Room, New York, New York 212 Red Marlin Restaurant Bar and Terrace, San Diego, California 216 's Baggers®, Nürnberg, Germany 219 Table 45, Cleveland, Ohio 222 Terzo, San Francisco, California 225 Zampieri's Harbor Grille, Destin, Florida 228 Douzo, Boston, Massachusetts 231 Chapter 7: Speak Out on Design 233 David Ashen, d-ash design, inc., New York, New York 234 Warren Ashworth, Warren Ashworth, Architect PLLC, New York, New York 238 Bill Aumiller, Aumiller Youngquist PC, Chicago, Illinois 242 William A. Blunden, William A. Blunden and Associates Architects, Cleveland, Ohio 246 Cass Calder Smith and Lev Weisbach, CCS Architecture, San Franciso, California, and New York, New York 249 Catherine Christ and Peter Darlow, Darlow Christ Architects, Inc. Cambridge, Massachusetts 253 Ron Kooser, Cini•Little International, Inc., Germantown, Maryland 257 Jose A. Orrego, Consultora Metropolis S.A.C., Lima, Peru 260 Drew Nieporent, Myriad Restaurant Group, New York, New York 263 David Shea and Tanya Spaulding, Shea, Inc., Minneapolis, Minnesota 266 James Webb, Webb Foodservice Design Consultants, Inc., Tustin, California 271 Chapter 8: Restaurant Design: Past, Present, and Future 275 Looking Back 275 1990 to 2009 275 Demographic Changes 276 The Economic Downturn 277 Micro Factors 279 Front-of-the-House Design 280 The Past and Present by Restaurant Type 281 Back-of-the-House Design 283 Looking Forward: The Future 284 Purchasing Local 284 Nutrition Imperative 285 Green and Sustainable Design 285 Green Construction 285 Green Operations 286 Water Issues 287 Recycling 287 Light Right 287 Architectural Recycling 288 Global Development 288 Marginal Sites 288 Seamless Technology 288 Techno-Marketing 289 Highs and Lows 289 Hit All of the Senses 289 Front of the House 290 Back of the House 290 Conclusion 290 Index 291

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