Team B Restaurant Report

REPORT ON CASE STUDY ON RESTAURANTS
TU, IOE
CHITWAN ENGINEERING CAMPUS
DEPARTMENT OF ARCHITECTURE
RAMPUR, CHITWAN
REPORT ON CASE STUDY OF A

RESTAURANT
BASIC DESIGN II
Submitted by: Submitted to:

Aagya Ghimire (CHI077BAR001) Ar. Upendra Subedi
Meena Baruwal (CHI077BAR011) Ar. Sushma Bhatta
Niharika Pun Magar (CHI077BAR013)
Prajjwal Poudel (CHI077BAR014)
Puja Kumari Sah (CHI077BAR018)
Shiwani Panta (CHI077BAR023)
Sudha Shah (CHI076BAR022)
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Contents
1. INTRODUCTION ....................................................................................................................... 3
1.1 BACKGROUND .................................................................................................................. 3
1.2 OBJECTIVE AND METHODOLOGY ..................................................................................... 3
2. LITERATURE REVIEW ................................................................................................................ 3
2.1 INTRODUCTION ................................................................................................................ 3
2.1.1 WHAT IS RESTAURANT? ............................................................................................ 3
2.1.2 HISTORY .................................................................................................................... 3
2.2 TYPES OF RESTAURANTS .................................................................................................. 4
1. Fine Dining ........................................................................................................................... 4
2. Casual Dining ....................................................................................................................... 4
3. Contemporary Casual .......................................................................................................... 4
4. Family Style .......................................................................................................................... 4
5. Fast Casual ........................................................................................................................... 4
6. Fast Food ............................................................................................................................. 5
7. Cafe ...................................................................................................................................... 5
8. Buffet ................................................................................................................................... 5
9. Food Trucks and Concession Stands .................................................................................... 5
10. Pop-Up Restaurant ............................................................................................................ 5
11. Ghost Restaurant ............................................................................................................... 5
2.3 GEOGRAPHICAL CONSIDERATIONS .................................................................................. 6
2.4 GENERAL REQUIREMENTS..................................................................................................... 7
2.4.1 ANTHROPOMETRY .......................................................................................................... 7
2.4.2 ENTRANCE..................................................................................................................... 13
2.4.3 WALLS AND CEILING .................................................................................................... 14
2.4.4 DOOR ............................................................................................................................ 14
2.4.5 FURNITURE ................................................................................................................... 14
2.4.6 SEATING ARRANGEMENT AND CIRCULATION .............................................................. 17
2.5 FACILITIES ............................................................................................................................ 17
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2.5.1 BAR................................................................................................................................ 17
2.5.2 SMOKING ZONE ............................................................................................................ 18
2.5.3 KITCHEN ........................................................................................................................ 18
2.5.4 RECEPTION .................................................................................................................... 19
2.5.5 TOILET ........................................................................................................................... 20
2.5.6 STAFF FACILITIES ........................................................................................................... 20
2.5.7 STAIRS, ELEVATORS AND RAMP ................................................................................... 21
2.5.8 STORAGE ....................................................................................................................... 23
2.6 LIGHTING AND ELECTRICAL ................................................................................................. 24
2.6 HYGIENE AND SANITATION ................................................................................................. 25
2.7 DRAINAGE AND SEPTIC TANK.............................................................................................. 25
2.8 HVAC AND FIRE SAFETY ....................................................................................................... 26
2.9 SITE COMPONENTS ............................................................................................................. 27
2.9.1 PARKING ....................................................................................................................... 27
2.9.2 LANDSCAPING ELEMENTS ............................................................................................ 27
2.9.3 GUARD HOUSE .............................................................................................................. 28
2.10 SUSTAINABILITY ................................................................................................................. 28
2.11 NEPALESE TREND IN RESTAURANTS ................................................................................. 29
2.12 BUILDING BY LAWS IN NEPAL............................................................................................ 29
3. CASE STUDIES ............................................................................................................................ 32
3.1 CASE STUDY 1: LULU BAR AND RESTAURANT ..................................................................... 32
3.2 CASE STUDY 2: KC’S RESTAURANT AND BAR ...................................................................... 39
3.3 CASE STUDY 3: D’SIR CAFÉ AND RESTAURANT ................................................................... 45
4. OBSERVATIONS AND CONCLUSION .......................................................................................... 50
5. REFERENCES .............................................................................................................................. 52
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1. INTRODUCTION
1.1 BACKGROUND
With the increase in urban population and people being more involved in economic activities that
requires them to step out of their house, more people are unable to prepare the food. This has
caused upraise in the food business and increase in the number of restaurants. More than necessity,
the idea of modern restaurant has reached its core of rural commune. Restaurant has evolved itself
as economy, recreation, and even the major factor of tourism in the place.
1.2 OBJECTIVE AND METHODOLOGY

This report represents a collaborative effort by the students of Chitwan Engineering College to
produce a comprehensive guidebook for designing learning spaces and is intended to serve as a guide
when considering the construction of restaurants and cafes.
This review began by searching databases using relevant search terms. This produced a large number
of articles and PDF books, which were briefly considered for relevance and reduced to a smaller
number that could be read in full. Moreover, for studying the design and structures of restaurants, we
visited few restaurants nearby and gathered the required information. Our current database of
relevant material now contains more than 15 references.
2. LITERATURE REVIEW
2.1 INTRODUCTION
2.1.1 WHAT IS RESTAURANT?
A restaurant is a business that prepares and serves food and drinks to customers. Meals are
generally served and eaten on the premises, but many restaurants also offer takeout and food
delivery services. Restaurants vary greatly in appearances and offerings, including a wide
variety of cuisines and service models ranging from inexpensive fast food restaurants and
cafeterias, to mid-priced family restaurants, to high-priced luxury establishment.
2.1.2 HISTORY
The word derives from the French verb "restaurer"(to restore) and, being the participle of the
verb it literally means "that which restores". The restaurant was defined in 1507 as a
"restorative beverages", and in correspondence in 1521 to mean "that which restores the
strength, a fortifying food or remedy. The first use of the word to refer to the public venue
where one can order food is believed to be in the 18th century. In 1765, a French chef by the
name of A. Boulanger established a business selling soups and other "restaurants"
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(restoratives). Additionally, while not the first establishment where one could order food, or
even soups, it is thought to be the first to offer a menu of available choices. The "first real
restaurant" is considered to have been "LaGrande Taverne de Londres" in Paris, founded by
Antoine Beauvilliers in either 1782 or 1786. According to Brillat-Savarin, this was was "the first
to combine the four essentials of an elegant room, smart waiters, a choice cellar and superior
cooking. In 1802 the term was applied to an establishment where restorative foods, such as
bouillon, a meat broth, were served (établissement de restaurateur).
2.2 TYPES OF RESTAURANTS
1. Fine Dining
Most of the population might only visit high-end establishments
for special occasions, such as an anniversary, birthday, or wedding.
The majority of fine dining restaurants have High-end decor and a
formal atmosphere. Menus may feature exotic or interesting
dishes and ingredients. Some fine dining restaurants have
sommeliers to help you with food and wine pairings.
2. Casual Dining
The ambiance of casual dining restaurants varies greatly based on the brand and intended
customer base, Moderately-priced menus, Table service, Low-key atmosphere.
3. Contemporary Casual
Recently, contemporary casual restaurants have emerged. These types of eateries are modern
and trendy with a distinct brand. Many follow eco-friendly protocols and serve unique, healthy
food options featuring fusion cuisine.
4. Family Style
Some family style restaurants only feature shareable platters. Other restaurants offer a family
style option along with the option for individual dishes.
5. Fast Casual
There is a rising number of fast casual restaurants that cater to
people looking for a quick bite that's healthier than fast food but
more affordable than sit-down, casual restaurants.
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6. Fast Food
You're likely familiar with the most popular fast food restaurants, like McDonald's and Taco
Bell. These kind of restaurants focuses primarily on quick service.
7. Cafe
Whether you need a quick cup of coffee on your way to work or are catching up with an old
friend, cafes provide a versatile space for different purposes. Most cafes usually serve coffee,
tea, pastries, and small items for breakfast and lunch.
8. Buffet
Buffets allow guests to customize their dining experience by providing an array of options to
choose from. Some are referred to as "All You Can Eat" restaurants, and most feature a theme,
such as buffets that specialize in Chinese or Indian food.
9. Food Trucks and Concession Stands

Food trucks and concession stands can take various forms. This
might be your city street falafel food truck, your baseball game
hot dog stand, or your organic burger food truck. Food stands
and food trucks are convenient options, as owners purchase a
small unit (food truck or stand) instead of a large brick-and-
mortar space.
10. Pop-Up Restaurant

Pop-up restaurants, bars, and stands are a new trend that allows owners, chefs, and guests to
try new food and restaurant concepts and creations. Pop-up restaurants can be anything from a
beer garden only open for the summer to a sit-down restaurant in an unconventional location
that's briefly open for a month or two.
11. Ghost Restaurant

Ghost restaurants are also known as virtual restaurants or delivery-only restaurants. Ghost
restaurants minimize overhead costs, so owners and chefs can focus on efficiency and
developing quality culinary creations. They have more flexibility to alter their menus, as they
don't need to change physical copies and only need to update their online websites.
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2.3 GEOGRAPHICAL CONSIDERATIONS

1. Visibility: Choosing a space somewhere that’s visible. To determine visibility, looking at foot
and car traffic patterns. If people are walking by, who’s walking by? Is it nannies with strollers?
If the restaurant is not kid friendly, they aren’t going to go inside. Are doctors and nurses
passing by from a nearby hospital to grab a quick bite on their lunch breaks? What about local
hipsters who want a trendy long lunch? Determining if nearby pedestrians are the target
customers. If not, the space probably won’t work.
2. Parking: Whether opening fine dining or a popular chain, the land rent or bought should be
big enough to accommodate parking.
3. Space Size: The space you rent or buy needs to fit your size requirements. For every
restaurant seat, you need about five square feet of kitchen space, so if you have eighty seats in
your restaurant, your kitchen needs to have 400 square feet of space minimum. Larger spaces
reduce workplace accidents by minimizing slips, trips, and falls, the most common workplace
accident.
4. Crime Rates:Crime rates are unglamorous considerations, but if the restaurant in a crime-
laden area, the target customers may not visit. High crime rates can make potential customers
uncomfortable, and if they feel they’ll be mugged walking to their cars, it will only drive away
business.
5. Accessibility: Some restaurants find success in just-off-the-highway locations, or located near

exits for those interstate travellers who need a bite to eat but don’t want the usual fast-food
restaurant.
6. Surrounding Businesses and Competitor Analysis: Research surrounding businesses.

Researching what types of restaurants do well in the area. Areas can only support so many of
the same type of restaurant. What will distinguish any new restaurant is excellent service and
consistently wonderful food.
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2.4 GENERAL REQUIREMENTS

2.4.1 ANTHROPOMETRY
Here are some data on requires standard spaces according to human anthropometry.
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2.4.2 ENTRANCE
The entrance area to a restaurant should be just as important as the inside, because this is what
forms a patron’s first impression, especially when it comes to gaining new customers. Using
signs, music, lighting, and décor make for an attractive restaurant entrance. Choice of such
components really depends on the restaurant’s theme. According to vastu, entrance should be
in north or east direction. The main entrance should look attractive and bright, which will bring
positive energy inside the restaurant.
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2.4.3 WALLS AND CEILING
Walls
Walls of restaurant should be tinted with light shades and avoid dark and complicated colors.
Shape of the plot in commercial place plays a significant role in making business healthy and
wealthy, so Vastu suggests having regular shape plot for restaurant. Standard wall construction
for restaurant kitchens should be water-resistant gypsum board (commonly called “green
board” for the color) over a metal stud wall. Albert Penna, of DNA Architects, says that,
“Properly installed tile or FRP helps protect walls from the elements (grease, water, pests)
throughout the operation of a commercial kitchen.” In addition, says Penna, “All walls need to
meet health department requirements—a hard, light-colored, easily cleanable surface,” which
both tile and FRP provide.
Ceiling
The height of the ceiling is often dictated by the lighting fixture types, the atmosphere of the
restaurant’s interior spaces, and the available building height and building look desired. 8′–0″ is
typically the minimum for any non-suspended fixtures. While you can go a little shorter, it
makes even your bathroom spaces feel small. 10′-0″ is the recommended minimum if you are
using any pendant lights above tables. Materials should be light-colored and easily cleanable,
and “need to provide light to the workspace and sanitary protection from above.
2.4.4 DOOR
Single door as well as double door are used in restaurant. The standard door size for toilet is
minimum 600. The minimum width is 32inches and maximum width is 45 inches. The kitchen
door should operate faster and be extremely smooth in their operation with no hindrance.
double action door gives space for the movement of staff and food to and fro.
2.4.5 FURNITURE
Table
Types of Tables:-
1. Square Table
2. Circular Table
3. Rectangular Table
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Those tables are manufactured on the basis of number of users.

Some dimension Guidelines for table:
SQUARE TABLE
Table Size(l*b*h) Total Seats/People
24” * 24” *30” 2
30” * 30” * 30 2-4
36” * 36” * 30” 4
42” * 42”* 30” 4-6
48” * 48” * 30” 8
ROUND /CIRCUAR TABLE
Table Size(Dia* Ht) Total Seats/People
24” * 30” 2
30” * 30” 3-4
36” * 30” 3-4
42” * 30” 4-5
48” * 30” 5-6
60” * 30” 8-10
72” * 30” 10
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RECTANGULAR TABLE
Table Size(l*b*h) Total Seats/People
24” * 30” * 30” 2
24” * 42” * 30” 4
24” * 48” * 30” 4
30” * 42” * 30” 4
30” * 60” * 30” 6
30” * 72” * 30” 6-8
Note: A table capacity may change depending on the type of venue and menu style.
Chair
Components Size(Inch)
Seat Width 16”-20”
Seat Depth 15”-18”
Seat Height from floor 18”-20”
Armrest Height 8”
Armrest Width 2”
Seat Back Height 16”-20”
Sofa/Love Seat
The seat height ranges from 16”-18”. The seat back typically rises from 15”-18” above the seat.
Armrest generally 4”-8”above the seat. The overall length of a love seat is about 56”-60” i.e 24”
per person plus 4”-6” for each armrest.
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A full size sofa measures about 90” in overall length for 3 seaters. Width of sofa/love seat is
36”.
2.4.6 SEATING ARRANGEMENT AND CIRCULATION

• The space between one end table to another is 52".
• The space between the chair and table is 18".
• The minimum space between the back of each chair is 16".
• The space between a table and a wall is 36"-48".
• When placing the chairs in rows, leave 2" of space between the chairs.
2.5 FACILITIES
2.5.1 BAR
Bars by definition, are the places where people go to consume numerous alcoholic beverages.
The primary objective of bar is to provide as many different alcoholic drinks or liquors as
possible. The oldest forms of bars were gathering places. It's a little more complicated nowdays
with the increasing number of bars and their unique setting and offerings.
FURNITURE GUIDELINES FOR BAR
• Height of Bar ranges from 36"-42".
• Width of Bar is 24".
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Bar Stool
In general, the seat of a bar stool shoulf be 10"-15" below the top surface of the bar. For a
normal bar i.e. 42" high, a seat height of 30"-32" is standard. The seat back is typically 10"-14"
above the seat. The seat width ranges from 12"-16" ( 16"-17" diameter if seat is circular).
2.5.2 SMOKING ZONE

Restaurant is a type of public place. So that no more than 25% of a public places can be
designated a smoking area. Smokers must be greater than 20' away from the main entrance,
exit or operable window. That area needs to be physically isolated from the rest of the interior
i.e it need to be enclosed and the smoky air vented to the outside.
2.5.3 KITCHEN
Kitchen is command central of any restaurant or cafe.
Area: The standard minimum formula for a full-service dining establishment is 5 square feet of
kitchen space per restaurant seat.
(i)The main restaurant kitchen area is 1.4sq.meter*no.of covers.
(ii)Banquet kitchen and service area is 0.2sq.meter*no.of covers.
(iii)Coffee shop kitchen0.3sq. meter*no.of covers.
(iv)Seprate independent coffee shop is 0.45sq. meters*no. Of covers.
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Ceiling height: The ceiling height of a restaurant kitchen should not less than 8 feet (2438.4mm)
or 10'6"(2700mm) especially if a hood with air supply is installed.
Ventilation: Natural ventilation should be provided as per the (I) amount of cooking
requirements used (ii) layout and shape of the kitchen (iii) need for easy cleaning and
maintenance.
Lighting: Kitchen window should be at least 10% of the total wall area in the kitchen.
Artificial lighting should uniformly distributed 400-500lux in kitchen.
Emergency lighting is necessary to ensure that staff and patrons can quickly and safely
evacuate in case of emergency.
Hood system: To avoid combustibles, hood is uses in kitchen. It should be Install at at least 18
inches away from combustibles. Hood made of steel with a minimum thickness of 0.0466 inches
of stainless steel with a minimum thickness of 0.0335 inches.
Cleanliness:
(i) Brush grill between cooking red meat, poultry and fish
(ii)Wipe down the line and prep areas
(iii)Switch cutting board
(iv) Change sanitizing water and cleaning rags
(v)empty trash bin at required places.
Basin: The smallest restaurant requires at least two sinks, and many establishments need three.
Large commercial kitchens may have several. You need at least one double sink for washing and
rinsing equipment.In general two sink basin has (l*b) 820mm*420mm.It is required in every
kitchen for proper sanitation.
2.5.4 RECEPTION
The reception space is subject to formal requirements.
Orientation: The reception desk should be facing the front door (as visitors steps in ,they would
want to know where to go and with whom to speak to point them in right direction)but not too
close to it to create an unnecessary barriers.
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Activities: The person who holds whole work of reception is receptionist.
The job of the receptionist entails making sure that customers get the best services obtainable
in the restaurant, and this begins from the moment they walk into the restaurant to when they
leave.
Components/furniture dimensions: table/desk, chair/stool/sofa .At general the reception desk

should be of 5' to 8'long 3'to3'8" wide and 2'4" to 2'10" high.
2.5.5 TOILET
(I) One toilet per 50 male customers if there are no urinals.
(ii) It's 2 for every 50 customers if there are urinals or one toilet or water closet for every 30
women and every 60 men.
(iii) Separate toilet should be provided for disabled people as a compulsion.
(iv) The minimum size for a separate toilet compartment is 30x60 inches.
(v) Toilet Paper Dispenser,Hooks,Sanitary Bins, Urinal screens, Soap Dispensers, Hand Dryers,
Mirrors are some common essentials for toilet.
2.5.6 STAFF FACILITIES

A) Storage of Personal items: Staff should be provided with adequate and secure storage for
clothing and personal belongings. If not located in dedicated staff rooms, lockers should be
away from food preparation and storage areas to prevent possible contamination of food.
B) Change Rooms: Staff should be provided with dedicated change rooms, particularly when
they are required to wear uniforms. Change rooms should not directly opened to kitchen. Not
required gender specific change room for small scale but in case of large scale it can be taken
into consideration.
C) Toilets: It is essential that staff have access to toilets. A unisex toilet maybe provided for less
than 10 working employees whereas separate for more than 10 including one pan one basin
and means of disposing sanitary products. the sanitary fixtures may vary on the number of
employees. Toilets must not open directly into kitchens or food storage areas and should be
access via airlocks with self-closing doors.
D) Storage of Office Materials: Office materials and paperwork should be stored in a room
designated for office use, or located in cupboards that are dedicated to store office materials,
and be located away from the food preparation and cooking area
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2.5.7 STAIRS, ELEVATORS AND RAMP
Stairs
Escalators
Escalators are used to connect floors with an angle of rise between 30°-35°. The entire
length of an escalator must also provide enough space for a lower zone of mechanical
equipment along with a structural truss that averages around 3’8” (1.12 m) deep. Both ends
of an escalator require structural supports and may also require intermediate supports
depending on the length of the run.
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Ramp
A ramp is comprised of horizontal sloped runs connected by level landings between runs.
Any slope greater than 1:20 and less than 1:12 along an accessible route shall be considered
a ramp that is required to comply with ADA accessibility codes and compliances. The least
possible slope should be used whenever possible. (dimensions, n.d.)
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2.5.8 STORAGE
A) Waste Storage
Waste storage containers require dedicated storage areas. They can be kept in an area outside
the kitchen or in a room that is designated for that purpose. If an internal room is used it
should:
• Be located away from food locations to avoid possible contamination.
• Have adequate ventilation.
• Prevent the entry and harboring of pests.
• Ensure water that has been used in cleaning the area exits only through a drain into grease
trap and does not escape into other areas. (aluline, n.d.)
B) Food Storage
The need for separate storage rooms will depend on the scale of the kitchen, however,
consideration should be given to specific storage needs for the following:
• Dry goods
• Chilled and frozen foods.
• Fresh fruit and vegetables
. • Returned/recalled foods.
• Packaging material.
• Cooking utensils and equipment.
• Cleaning equipment and chemicals.
• Clothing and personal belongings of staff.
• Garbage and recyclable materials.
• Storage facilities must allow the safe retrieval of stored items.
• Waste oil storage (bunding).
• Staff lockers.
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2.6 LIGHTING AND ELECTRICAL

One of the most important features of restaurant design is lighting. Lighting in a restaurant can
add to the ambiance of our dining room or ruin the experience completely for the customer.
Natural Lighting
To best use natural light, we need to understand the natural light patterns that our restaurant
experiences throughout the day due to the movement of the sun. Patrons who are seated
facing towards the east or west will be affected the most by direct sunlight, installing curtains
or blinds on windows helps to keep the sun out of their eyes.
Artificial lighting
Electric light fixtures are the easiest types of lighting to control and they include overhead
fluorescent lights, recessed lighting, tabletop lighting, candles, and any other lighting that you
can control and adapt for a restaurant.
Other subdivisions of lighting contain:
• Ambient Lighting is the main source of light in a room, and it can be natural light or
provided with electric overhead fixtures. It allows people to see and move around easily and
comfortably.
• Task Lighting allows customers and staff members to perform functions that may need a
more concentrated light source, like reading a menu or cooking. It can take the form of
overhead lamps, bright fluorescent lights in your kitchen, or a small table lamp on your hostess
stand.
• Accent Lighting adds drama to your space. It is used to construct focal points around
your front-of-house area. This can be done by using light to highlight pieces of artwork or
adding decorative island lights over your bar top.
Electrical
The switch box should be installed so either its top or bottom at 48 inch mark or it should be
centered on the mark. The bottom of the switch box should be placed at 48 inches from the floor
means that the top of the box will fall at 52 inches above the floor.
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2.6 HYGIENE AND SANITATION

(i) For safe handling of the customers, the employees should be provided with clean clothing,
proper gloves, hairnets and other safety, and hygienic tools that are necessary for overall
hygiene maintenance.
(ii) It can avoid bugs, mice, and other pests that might arise in a dirty environment.
(iii) Cleaning everyday will also distinguish the restaurant from competition by providing the
business with a better reputation.
(iv) For better hygiene and sanitation, proper amount of water should be available mainly near
kitchen and bathroom.
2.7 DRAINAGE AND SEPTIC TANK

Drainage systems, if properly installed, should keep water away from your roof and your
foundation. Drainage needs to be planned as part of the building process. It needs to be
installed in the correct location and fit for purpose. It minimizes soil erosion and foundation
damage.
Septic system has the responsibility of processing all waste from your diners .Septic tanks are
used in conjunction with flushing toilets and tend to be useful especially where there is a lot of
other wastewater produced (for example, water from laundry) or a high ground water table.
They are also sometimes required before connection to a mains sewer, to reduce the risk of
blockage. The design logic of a septic tank is to retain wastes within a watertight holding tank
for a period of time –wastewater remains in this tank between one and three days, during
which time partial treatment of the wastes occurs. Wastewater that then exits the tank has a
lower (but still very significant) pathogen load, and therefore subsequently needs to be
infiltrated into the ground through an infiltration trench or soak pit (or, where available,
wastewater can be discharged into a sewerage system).Solids build up within the tank as a
sludge that must be periodically emptied (and safely treated or disposed of offsite). Depending
on the specific circumstances, this period can be anything from six months to ten years or 34
more. To function properly, a septic tank must be well designed. Examples of potential
problems are; i. If the wastewater entering the tank has been underestimated or the tank has
been undersized, the retention time will reduce, meaning treatment effectiveness will reduce.
ii. In high groundwater areas, if the tank is lighter than the groundwater it displaces, it might
float. iii. If an infiltration trench or soak away pit is not included in the design, effluent from the
septic tank will discharge directly to the ground or a surface water channel, creating a public
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health risk. This might also happen with a badly designed infiltration trench that may not be
able to soak away all the wastewater.
2.8 HVAC AND FIRE SAFETY

HVAC:
It simply refers to the flow of air. There must be sufficient amount of air exchange between
indoors and out. Too much or too little will cause drafts and slamming doors, terrible air
quality, reduced energy efficiency and book venting of combustion gases.
Air Quality: Cooking will release gases, grease and smoke, all of which are not only unpleasant
but can be dangerous. When designing the kitchen we should take into account placement of
appliances, hoods, vents and exhaust fans and also try to coordinate this to increase HVAC
efficiency, thus improving air quality.
Fire Safety:
• Food preparation involves high temperatures or open flame, a risk of fire exists. Fire
extinguishers must hang in easily accessible locations.
• In case of a fire, customers and employees alike should have easy access to at least two
emergency exits that lead directly outside.
• Each emergency exit must have lighting above it to clearly mark the exit, and the door must
unlock from the inside.
• 750mm door width in a normal fire risk premises has a capacity of 100 people and a 1050mm
door can take 200.
• As a matter of interest, the minimum standard dimensions for a fire escape roof window (as
opposed to a door) are 660mm by 1180mm.
• Exit doors should not be less than the min width of stairs, corridor
MAXIMUM NUMBER OF PERSONS MINIMUM WIDTH OF DOOR IN MM

60 750
110 850
220 1050
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2.9 SITE COMPONENTS

2.9.1 PARKING
• Accessible parking spaces must be
provided for each parking structure
associated with the building and
calculated separately.
• The entrance to a car park needs to

be a clearly legible, without dominating
a building or the streetscape.
• Accessible spaces must be dispersed

among accessible entrances and be
located on the shortest route to the
entrances that they serve. (There are
variations to the rules depending on
the building type.
• The international symbol of

accessibility must be placed in front of
the parking spaces mounted at least
five feet above the ground, measured to the bottom of the sign.
2.9.2 LANDSCAPING ELEMENTS

A. PLANTS
Plant creates outdoor rooms, trees, shrubs and ground covers can be used to emphasize the
desirable architectural lines and masses .Plants can be used to soften and balance harsh and
awkward architectural angle, masses and materials.
B. PAVILION
A pavilion is also a temporary or permanent freestanding architectural open space that is
flexible and can be used in a variety of ways – from lounging, to dining, cooking or gathering
people. It gives shelter and coverage while you enjoy different outdoor activities. Aside from
being functional, it is also decorative as it adds an interesting visual element to outdoor living
spaces.
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C.PAVING
 The path defines the passage in the landscape created. it could be paved or unpaved.
paving materials are used to eliminate hazards from mud and dust and to form a
smooth surface for ease of circulation.
 Various design patterns in the pathways help beautify the surroundings and look
pleasing to the eye.
 The paving material could be natural or man-made. Man-made paving materials are
available in the wide variety of textures and colors. some of the materials used are
explained in the following.
D. WATER BODIES
 Water, which is a natural element, can be a prominent feature in the landscape.
 It may be used in the form of fountains or pools for its reflective qualities, differences
in sound or cooling effect.
 Programming the flow of water in fountains is done by an electronic timing system
which may also control the night light sequence.
 The water flow and lighting must be coordinated to achieve maximum effect.
 Sculptural elements of granite or concrete can be integrated in a water cascade or
fountain effect.
2.9.3 GUARD HOUSE

A guard house (also known as a watch house, guard building, guard booth, security booth,
security building or sentry building) is a building used to house personnel and security
equipment. Guard houses are generally placed at the entrance as checkpoints for securing,
monitoring and maintaining access control into the secured facility.
2.10 SUSTAINABILITY
Running a restaurant which is actively committed to the promotion of sustainable solutions to
areas impacted by the business, such as the environment, food sourcing, and society is a
necessity in modern time. By incorporating more-sustainable practices, a business can make
greater impacts on environmental conservation, reduce health concerns by customers, and be a
community role model for change.
To assess the sustainability of restaurants, following points should be taken into considerations:
 Food Waste: Keeping food waste out of the landfill by donating it to people in need or
repurposing it as a valuable addition to healthy soil.
 Food Sustainability: Sourcing food that is sustainably grown, processed, and transported
to reduce environmental degradation and mitigate global warming.
28
 Product Sustainability: Ensuring that all materials, including cutlery, plates, bowls,
napkins, cups, and other supplies, minimize impact on the environment and global
warming. If you’re really intent on implementing eco-friendly restaurant design,
choosing furniture that’s made from wood that grows quickly, like bamboo, can limit
negative environmental effects.
 Energy Usage: Conserving energy to reduce greenhouse gas emissions by using efficient
equipment and reducing energy waste which reduce energy costs at the same time. In
the long-run, converting to renewable energy is the most sustainable option. Choosing
suitable windows also make quite a difference in energy usage. Like big, clear, clean
windows let in a lot of natural light, reducing the need for lamps and overhead fixtures.
Imagine how much energy a restaurant could save if they didn’t need to turn on the
lights during daylight hours.
Water Usage: Reducing water use conserves limited water resources, and simultaneously
reducing costs.
2.11 NEPALESE TREND IN RESTAURANTS

Back in the early days, restaurant was a place for gathering and limited to having meals. As the
tourism industry blossomed and modernization took new phase, a lot of changes are visible in
present time compared to the past. They are not only adding the modern feature but also
incorporating the traditional typical features of the Nepalese culture, hence creating new fusion
of style for restaurants. For example, Chitwan is famous for Tharu culture, it has many resorts,
restaurants which are dedicated to and inspired from Tharu culture and cuisine, which provides
both delicacies and brief review about their culture. Apart from that there are many modern
themed spots like otaku café, Korean, Chinese, French restaurants paving its way to national
hospitality industry. The additional architectural features are giving new aesthetic vision to the
building as well as breaking the chain of using regular shapes, walls, roofs. There is wide
variance of design, materials used nowadays.
2.12 BUILDING BY LAWS IN NEPAL
 -1 to 5 Stories or below 16m. General buildings include those whose height are within
reach of fire fighters' ladders and hose streams. The height of the building is
comfortable to travel without the use of lifts. This is by far the most common type of
built form overall.
 The Height of the building shall mean the vertical distance from the average level of the
ground around to the terrace of the upper most floor in case of a flat roofed building, to
the center of the highest sloped part in case of buildings with the slope greater than
29
30and to the eaves level of the highest sloped part in case of building with slope less
than 30.
 Exits shall be defined as a continuous and unobstructed means of egress to a public
way.
The means of exit includes the following:
 A. Doors and openings – Exit Medium
 B. Passageways and corridors Exit Route
 C. Stairways and ramps
 The requirements are guided primarily by ease of evacuation but shall also address
minimum level of function and accessibility.
 The maximum travel distance to exits or stairways from any point within the single floor
level shall not be more than 30m for all types of building except when external corridor
of 15m or more is part of the route, in which this distance may be increased to 40m.
However, it may be noted that external corridor is not allowed 5 as medium of passage
in case of High-rise buildings unless they are fully enclosed by a glazed medium in which
case it is considered as enclosed.
 These basic parking requirements shall be applicable to areas where vehicular transport
is available and is associated with off street parking. The minimum height clearance for
indoor parking space shall not be less than 2.2m. For common parking, area allocated
for each car shall not be less than 2.5m X 4.5m. Minimum area for common parking A B
2500 mm 4500 mm. Parking area allocated for each bike and scooter shall not be less
than 1.25 sq. m while the same for the cycle shall not be less than 1 sq. m. The gradient
of ramp leading to parking space for occupancy type other than A1 and A2 shall not be
more than 1:5.
 Minimum height of Parapet shall be 1m excluding finishing.
Construction Rule for Disable
 The average size of the Standard manual wheel chair is 640mm-700mm X 900-1100mm.
To measure door clearance, we add 50mm to each side to leave room for hands which
means doorways designed for use by disabled people shall have at least 800 mm clear
opening while the recommended size is 900 mm. Any reference to disabled accessible
doorways and entrance under category 1, 2 and 3 shall meet this requirement. In
general, to rotate 1 wheel chair full 180º minimum space required is 1800mm in
diameter. This is the standard space required for fully wheel chair accessible public
facilities including public toilets, hospitals, ATM counters.
All government & semi-government public buildings and dormitories with plinth area below
100sq.m.:
30
 At least one entrance of category 1 public building shall be accessible to the wheelchair
bound people and he should be able to access the reception area and any public service
or facilities provided by the building. The person shall also be able to access at least one
of the toilets. As such, any public service units, the reception area and at least one of
the toilets shall be located on the Ground floor or the floor that accessible from
approach. A. Ramps
 Minimum gradient of1:8 [7 degrees] for the difference in height not more than 450mm
 Minimum gradient of 1:12 [5 degrees] for the difference in height more than 450mm
Fig. Standard wheelchair and doorway size A B C 640-700mm 900-1100mm 800mm 22
 Shall have level platforms for every1.5m of vertical rise. The level platform shall not be
less than 1.2m in length and the same width as the ramp.
 Minimum width of ramp shall be 1m B.
 Sanitary Facilities shall have at least 1 toilet with Commode
 Shall have door with minimum clear opening of 800mm 5.2 Category 2: Partially
Accessible
To all assembly buildings with occupancy higher than 500 people required Provisions:
 At least one primary entrance to a building shall be usable by the physically disabled and
the disabled person should be able to access the reception area, ground floor and the
toilet. Although provision of lift is not compulsory for category 2 buildings, if provided, it
should be accessible to person on wheel chair. As such, in absence of lift all the public
oriented services, reception area and at least one disabled accessible toilet shall be
provided on the ground floor or the floor that is accessible from approach.
 Assembly area above 500-person capacity [either as an individual building or as a part of
other building] shall be accessible to the wheel chair bound people. A. Minimum
gradient of 1:8 [7 degrees] for the difference in height not more than 450mm.
 Should have level platforms for 1.5m of vertical rise. The level platform shall not be less
than 1.2m in length and the same width as the ramp.
 Level platforms should be provided at tops and changes of directions
 Minimum width of ramp shall be 1m
 Handrails shall be provided if total rise exceeds 1m and should be positioned between
850mm and 1m above the surface of such ramp.
 Should have non-slippery surface B. Openings
 Shall have flush threshold or at maximum threshold limit shall not exceed 12mm
 Minimum clear width in openings: 800mm
Minimum clear width in main openings 900mm
31
3. CASE STUDIES
3.1 CASE STUDY 1: LULU BAR AND RESTAURANT
A) Introduction
Name: LULU Bar and Restaurant
Architect: DC.AD
Area: 170 m2
Project Year: 2021
Contractor:
Schedule: Closed on Sunday and Monday
Tue-Sat: 6pm-10.30pm
Location: Lisbon, Portugal
Floor Area Ratio (FAR):
Total floor area of 3 storey building: 3 X 170 = 510m^2
Total ground area: 184.5m^2
FAR= (Total Floor Area / Total Area) X 100
= (510/184.5) X 100
= 51000/184.5
= 276.42
Building Coverage Ratio (BCR):
Total building area: 170m^2
32
BCR= (Total building area/Total ground area) X 100
= (170/184.5) X 100
= 17000/184.5
= 92.14
B) Climate
Lisbon has a Mediterranean climate with mild, rainy winters and warm to hot, dry
summers. The average annual temperature is 17.4 °C (63.3 °F), 21.3 °C (70.3 °F) during
the day and 13.5 °C (56.3 °F) at night.
Summer high: August high is 25 to 32 °C (77 to 90 °F)

Winter low: January low is 3 to 13 °C (37 to 55 °F)
Rain: Around 750 mm (30 in) of precipitation per year
C) Concept
Located on the ground floor of an early 19th-century building in the Santos parish, in
Lisbon, the building presents a colorful, luminous and bold appearance from outside to
attract visitors' attention. The project based on the idea of creating a more interesting
ambiance inside, the architects' intention was to create a space inspired by the artistic
period of the 1920s and specifically in an Art Deco style – as personified in the figure of
the actress Louise Brooks, who gives the restaurant its name.
The initial idea of the project was to insert the technical program in the secondary areas
of the space, without natural light and close to the existing patios, in order to enable the
installation of the technical equipment for air conditioning and ventilation."
D) Entrance
Entrance faces directly onto the restaurant’s
main façade.
33
E) Circulation System: Horizontal circulation
F) Zoning
G) Exterior and interior space

It is located on the ground floor of an early
19th-century building in the Santos parish, in
Lisbon.
The functional program consists of a bar

area, with seating and service counters, a
customer area, with seating and a dance
area, customer sanitary facilities, and
technical areas with restricted access,
such as the kitchen, pantry, and storage.
34
As regards the positioning of the bar, was considered a solution facing the entrance, serving
both as a waiting and customer service area.
The layout is divided into two volumes that

branches out. One of the volumes is
dedicated to the restaurant across a mini
bar, other volume is used as a lounge -
vestibule and service counters are placed
across the lounge. To create a diversity
inside, given the geometry of the lot itself,
two rooms are used for the restaurant and
the lounge area.
The first one, adjacent to the main façade, is

characterized by the strong entry of natural
light and clear visibility to the public
thoroughfare since the previously opaque
shutters have been replaced by shop-window
type openings. The design team designed a
fixed L-shaped sofa along the bordering walls to
combine with individual tables that can be
freely grouped, while next to the exterior
openings, two-person tables can be arranged
for more intimate use.
On the other hand, in the second room, there

is an interior having limited natural lighting,
to be used for a more relaxed environment
through the positioning of a single ample sofa
that. Thanks to this, the space creates a fluid
organic design, which can streamline the use
of the space. With a central focus on a DJ
35
table and punctuated by low tables and separate poufs, this room can be used freely,
somewhere between a bar and a dance floor.
There is a small courtyard connected via lounge behind the DJs’ spot.
The customer toilets were placed in the annexed volume, adjacent to the western façade of the
building, and these can be accessed via a flight of internal stairs.
A changing room is placed right across the bar, its entrance is linked to the passage joining
bar and lounge.
H) Lightning
For the natural daylight,
previously made opaque shutters
were converted into windows on
main façade of the building.
There is also meticulous artificial
lighting which, through a control
system, provides for changes
between various scenarios and,
consequently, a total alteration of
the space throughout the day and
night, resulting in an exuberant,
enveloping, and specific
atmosphere for each use. It is
immensely dressed in neon lights
to give 1920’s retro vibe.
36
I)
I) Furnitures
FURNITURES DIMENSIONS
( l X b)
4 seat table 1250 X 650
3 and 2 seat round table 650 dia
2 seat oval table 1200 X 450
Bar stool 400 X 300
Water basin 850 X 450
Round chair 400 dia
Bar table 400 wide
Sofa (4700 + 3800) X 450
J) Plan
37
K) Perspective
38
3.2 CASE STUDY 2: KC’S RESTAURANT AND BAR
A)Introduction:
Name: KC’s Restaurant and Bar
Owner: Naresh Giri
Designed by: Arch Consultancy
Location: Rhino Statue, Ratnanagar 44200
Building Orientation: East Oriented
Zoning: Commercial Zone
Site Area:6772.57 sq.m
Project Year:2048 BS
Type: Commercial Building
Schedule:Sunday-Saturday(7am-10pm)
Area of restaurant: 272.8 sq.m
No. of staff: 30- 35
Total capacity of coustomer: 500 person
No. of blocks: 7
Total floor area: {272.8 + (2 X 208.2) + (2 X 2 X 316) + 198.8 + (2 X 2 X 160) + 160} m^2
= 2952m^2
= (2952/6772.41) X 100
= 295200/6772.41
= 0.436
Total building area: (272.8 + 208.2 + 632 + 198.8 + 480)m^2
= 1791.8m^2
39
= (1791.8/6772.41) X 100
= 179180/6772.41
= 26.45
B)Climate:
In Sauraha, the climate is warm and temperate. The summers are much rainier than the winters
in Sauraha. The climate here is classified as Cwa by the Köppen-Geiger system. The average
annual temperature in Sauraha is 23.9 °C | 75.0 °F.
C)Entrance:
Two Main Entrances at left and right side. Right Entrance measures 4570mm in length and
Left Entrance measures 5100 mm in length. And the entrance to the dining area is provided with
a single door of width 1270 mm.
D)Circulation System: Horizontal Circulation
E)Zones:




 Entry
 Reception/Cash Counter
 Dining Area
 Bar
40
 Kitchen
 Restrooms
 Fountain
 Garden
F) Furniture:
Small sized table:900 x 760 x 800 (seat capacity- 2 person)

medium sized table: 1200 x 760 x 800 (seat capacity- 4 person)
Large sized table: 2450 x 760 x 800 (seat capacity- 8 person)
Small round table: dia. 1300 (seat capacity- 7 person)
Large round table: dia. 1800 ( seat capacity- 9 person)
41
G) PLAN (DEMONSTRATING CIRCULATION SPACES)
H) Interior and Exterior appearance :

 Fountain the centre of the parking area
 Guard house at the side of second main entrance
42
 Sitting area with a aquarium and helmet holder at the left and to the right was hanging tv
with six seater table
 Ladies and Gents washroom at the left and stairs to the rooftop at the right for the staff
 Another entrance to the rooftop on the west side from outside
 Counter and open kitchen opposite to each other
 Bar at the west end with 4 chair
 Flooring material used- stone tiles
 Circular Ventilation each of diameter 1100mm at the both side of entrance door for air
circulation
 Roofing three layers i.e. bamboo, metal and traditional ceramic tiles
 Decorated with hanging plants
 small gazebo with traditional ceramic tile roofing
 Large gazebo with metal
 Flower bed on the west exit to the garden area
 Two cascade ponds in outside dining area
I)Lightening
Pendant lamps are used above the dining tables near the Bar area whereas LED lights with
different accents have been used in the kitchen for cooking purposes.
43
J) Kitchen:
The kitchen is open to the lounge and whoever sits at the table in front of you has the privilege
of watching the preparations through the hands.The kitchen, measuring m², brings together the
best and most modern equipment for the preparation and preservation of food.
44
3.3 CASE STUDY 3: D’SIR CAFÉ AND RESTAURANT

A) INTRODUCTION
Owner: Samiksha Dhakal
Designed by: The World Engineering Consultancy and Construction Pvt. Ltd
Category: Restaurant
Zone: Commercial
Area: 490 SQ M
Established date: 2076 Mangsir
Country: Nepal
Climate: Warm and temperate
No of staffs:15
Total capacity of customers: 70-80
No of Blocks: 2, Kitchen block and Restaurant block
Location: Bharatpur, Chitwan
Located in street behind Chitwan Medical

college
Total floor area: 148.75m^2
Total ground area: 490m^2
= (148.75/490) X 100
= 14875/490
= 30.35
45
Total building area: 148.75m^2
Total ground area: 490m^2
= (148.75/490) X 100
= 14875/490 = 30.35
B) CONCEPT:
The primary idea for the construction of this restaurant was to build a see-through kitchen in
front of the restaurant, so anyone entering through the main gate could see what’s happening
in the kitchen. This would enable every guest coming to dine in to check the Kitchen hygiene
and food quality.
C) Entrance:
One main entrance facing directly onto

restaurant’s main façade.
3500 metres Wide Main Gate.
D) CIRCULATION SYSTEM: Horizontal Circulation
E) ZONING:
46
 Entry
 Reception/Cash Counter
 Inside Dining Area
 Bar
 Kitchen
 Restrooms
 Outside Dining area
 Toilets
 Temporary Shed
 Live Music Platform
F) FURNITURES
FURNITURES DIMENSIONS (MM)
Main entrance door 5000 wide
Sofa (6seater) 1500*500
Sofa(4seater) 1200*500
Table (6 seater) 1500*800
Table(4seater) 1200*800
Bar table 500 MM wide and 3500mm Long
Interior cafe door 1200*2100
Reception desk 1500*700
Toilet door 750*2000
47
G) EXTERIOR :
 Parking area outside the restaurant compound
 Guard house at the left side main entrance
 Sitting area under a temporary shed for 6 people
 2 washrooms at the left
 2 reception counters both outside and inside
H) Restaurant Block
 Restaurant door of 1.2 Meters *2.Metres
 No ventilation and Windows in the dining area
 Glass walls in East wall of restaurant/ dine in block
 Paintings on the walls as an aesthetic element
 Wooden blocks arranged in Geometrical patterns in wall to create borders for the
paintings
48
 Concrete Flooring
 Bar of area 6 SQ Meters of Bar slab 0.5 M wide with combined reception table
I) Kitchen
 Kitchen of area 39.75 SQ Meters
 5 staffs can work at a time
 Single Door 1 Meter wide
 Curtain walls enabling transparency
 4 gas stoves in the center
 Consists of sink, Refrigerators, Freezer, Kitchen rack, etc
49
4. OBSERVATIONS AND CONCLUSION

CASE STUDY 1 LULU BAR AND RESTAURANT
POSITIVE ELEMENTS:
 The mirrors arranged in zigzag pattern behind L-shaped sofa acts as light reflector and
utilize maximum daylight inside the bar.
 There is proper utilization of space creating maintained void-mass relationship.
 The seating arrangement of Tabe and chair is in such a way that we can rearrange it
accordingly to our need.
 There is separate changing room and washroom dedicated for the staff .
CRITICISMS:
 The toilet width is 750mm which is smaller than standard size i.e. 900mm minimum.
 The toilet is not separated for male/female causing privacy invasion in a way.
 The service counter is in inner part of restaurant which created a little inconvenience
to the customer.
 The courtyard area is small compared to the whole plan.
CASE STUDY 2 KC’S RESTAURANT AND BAR

POSITIVE ELEMENTS:
 Located at a tourist area, in the centre of three way road, attracts tourist that is easily
visible
 Better natural ventilation and lighting provided.
 Proper sanitation facility with separate hand-wash station.
 Cascade pond and fountains contributing noise cancellation and also cool breeze or air
in the hot climate of Sauraha.
 More greenery which emphasises the desirable architectural lines and masses and
soften and balance harsh and awkward architectural angle, masses and materials.
CRITICISMS:
 Enough space for parking but not particular shade is located as parking.
 Main entrance and the entrance to the restaurant hasn’t emphasized properly i.e. no
proper signage.
50
 No smoking zone designated.

 Improper toilet facilities and toilet number less as per restaurant seats.
 Poor lighting quality inside toilet
 No proper facilities like ramp, separate toilet provided for disabled person
 No proper storage facilities provided for staff and also no separate toilet for staff
CASE STUDY 3 D’SIR CAFÉ AND RESTAURANT

POSITIVE ELEMENTS:
 Better lightening to emphasize entrance, doors and pathways

 Designated Smoking zone outside
 Spacious arrangement of table and chairs enabling maximum circulation
 Glass walls in kitchen creating transparency which makes the customers satisfied about
kitchen hygiene and food quality
 Reception Counters both inside and outside the restaurant block
CRITICISMS:
 Smoking zone is located towards the way to restaurant block and not isolated which
bothers non-smoker passers.
 Toilet is not separated for different genders, creating privacy concerns.
 No props and facilities for the disabled.
 Lack of greenery which could act as air purifier.
51
5. REFERENCES
 https://www.sustainlv.org/focus-on/sustainability-practices-for-cafes-restaurants/
 https://blog.carbonfreedining.org/six-steps-restaurant-sustainability
 https://www.herculite.com/blog/3-easy-eco-friendly-restaurant-design-ideas
 https://dudbc.gov.np/uploads/default/files/eefb050a5a45f1e1ce05a75875ad63bc.pdf
 https://www.fcsi.org/foodservice-consultant/worldwide/drain-
brain/#:~:text=%E2%80%9CGood%20drainage%20mitigates%20the%20risk,for%20a%20
lot%20of%20gunk.
 https://www.paradyz.com/blog/en/how-to-design-the-reception-area-a-few-important-
tips/
 https://drive.google.com/drive/folders/1PW9LP8LrlUiNHPFgcPpZFvzp1BqPBdcQ
 https://www.myvaastu.in/Vastu-for-Restaurant.html
 https://www.sciaccamalta.com/important-restaurants-layout/
 https://www.misedesigns.com/commercial-kitchen-doors/
 https://www.fsrmagazine.com/expert-takes/8-factors-choosing-new-restaurant-
location
 https://www.theseverngroup.com/requirements-for-a-restaurant-hvac/
 https://www.webstaurantstore.com/article/353/types-of-restaurants.html
 https://www.restaurantfurniture.net/restaurant-tables-capacity
 https://www.houseplanshelper.com/dining-table-size.html
 https://www.planters.ae/blog/landscaping-ideas-for-your-restaurant-business
 https://www.qrfs.com/blog/144-restaurant-fire-safety-regulations-the-basics/
 https://worldarchitecture.org/architecture-news/emehf/colored-neon-lights-bring-
1920s-art-deco-feeling-to-lulu-bar-and-restaurant-designed-by-dc-ad.html
 https://www.archdaily.com/974228/lulu-bar-and-restaurant-dd
52

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REPORT ON CASE STUDY ON RESTAURANTS

CHITWAN ENGINEERING CAMPUS

REPORT ON CASE STUDY OF A

Submitted by: Submitted to:

1.2 OBJECTIVE AND METHODOLOGY

2.2 TYPES OF RESTAURANTS

9. Food Trucks and Concession Stands

10. Pop-Up Restaurant

11. Ghost Restaurant

2.3 GEOGRAPHICAL CONSIDERATIONS

5. Accessibility: Some restaurants find success in just-off-the-highway locations, or located near

6. Surrounding Businesses and Competitor Analysis: Research surrounding businesses.

2.4 GENERAL REQUIREMENTS

2.4.3 WALLS AND CEILING

Those tables are manufactured on the basis of number of users.

Table Size(l*b*h) Total Seats/People

24” * 24” *30” 2

30” * 30” * 30 2-4

36” * 36” * 30” 4

42” * 42”* 30” 4-6

48” * 48” * 30” 8

ROUND /CIRCUAR TABLE

Table Size(Dia* Ht) Total Seats/People

30” * 30” 3-4

36” * 30” 3-4

42” * 30” 4-5

48” * 30” 5-6

60” * 30” 8-10

Table Size(l*b*h) Total Seats/People

24” * 30” * 30” 2

24” * 42” * 30” 4

24” * 48” * 30” 4

30” * 42” * 30” 4

30” * 60” * 30” 6

30” * 72” * 30” 6-8

Seat Width 16”-20”

Seat Depth 15”-18”

Seat Height from floor 18”-20”

Seat Back Height 16”-20”

2.4.6 SEATING ARRANGEMENT AND CIRCULATION

• The space between the chair and table is 18".

• The minimum space between the back of each chair is 16".

• The space between a table and a wall is 36"-48".

FURNITURE GUIDELINES FOR BAR

• Height of Bar ranges from 36"-42".

• Width of Bar is 24".

2.5.2 SMOKING ZONE

(i)The main restaurant kitchen area is 1.4sq.meter*no.of covers.

(ii)Banquet kitchen and service area is 0.2sq.meter*no.of covers.

(iii)Coffee shop kitchen0.3sq. meter*no.of covers.

(iv)Seprate independent coffee shop is 0.45sq. meters*no. Of covers.

Artificial lighting should uniformly distributed 400-500lux in kitchen.

(ii)Wipe down the line and prep areas

(iii)Switch cutting board

(iv) Change sanitizing water and cleaning rags

(v)empty trash bin at required places.

Activities: The person who holds whole work of reception is receptionist.

Components/furniture dimensions: table/desk, chair/stool/sofa .At general the reception desk

(iii) Separate toilet should be provided for disabled people as a compulsion.

2.5.6 STAFF FACILITIES

2.5.7 STAIRS, ELEVATORS AND RAMP

• Be located away from food locations to avoid possible contamination.

Table Size(lbh) Total Seats/People

Table Size(lbh) Total Seats/People