FInal Restaurant Design

TRIBHUVAN UNIVERSITY
INSTITUTE OF ENGINEERING
CHITWAN ENGINEERING CAMPUS
DEPARTMENT OF ARCHITECTURE
A REPORT ON RESTAURANT DESIGN
BASIC DESIGN II
SUBMITTED BY: SUBMITTED TO:

AARATI SHARMA (CHI077BAR003) Ar. UPENDRA SUBEDI
ISHARA ARYAL (CHI077BAR009) Ar. SUSHMA BHATTA
PRAVA PULAMI (CHI077BAR015) DEPARTMENT OF ARCHITECTURE
RITU DAHAL (CHI077BAR019)
ROSHAN POKHREL (CHI077BAR020)
SHIKSHYA GAUTAM (CHI077BAR022)
January 2022
Table of Contents
ABSTRACT........................................................................................................................... 1
1 INTRODUCTION ........................................................................................................... 1
1.1 Objective ................................................................................................................. 1
1.2 Methodology ........................................................................................................... 1
2 LITERATURE REVIEW.................................................................................................. 1
2.1 History ................................................................................................................... 1
2.2 Foreword ................................................................................................................ 2
2.3 Types of Restaurants .............................................................................................. 2
2.3.1 Fine dining ....................................................................................................... 2
2.3.2 Casual dining ................................................................................................... 2
2.3.3 Pubs and Bar ................................................................................................... 3
2.3.4 Cafe or Bistro ................................................................................................... 3
2.3.5 Quick service Restaurant ................................................................................. 3
2.3.6 Food Truck or Food Cart .................................................................................. 4
2.3.7 Bakery or Sweet Shop ..................................................................................... 4
2.3.8 Ice Cream Parlor.............................................................................................. 4

2.4 Program .................................................................................................................. 4
2.4.1 Allocating primary space .................................................................................. 4
2.4.2 Kitchen............................................................................................................. 5
2.4.3 Restrooms ..................................................................................................... 10
2.4.4 Reception Area .............................................................................................. 11
2.4.5 Bar Area ........................................................................................................ 11
2.4.6 Staff Personal Area ........................................................................................ 12

2.4.7 Furnitures ...................................................................................................... 12
2.4.8 Sanitation facility equipment .......................................................................... 14

2.4.9 Water supply and fixtures............................................................................... 14
2.4.10 Doors ............................................................................................................. 16
2.4.11 Windows ........................................................................................................ 16
2.4.12 Lighting .......................................................................................................... 18
2.4.13 Colors ............................................................................................................ 20

2.4.14 HVAC............................................................................................................. 21
2.4.15 Flooring.......................................................................................................... 24
2.4.16 Ceiling............................................................................................................ 26
2.4.17 Parking .......................................................................................................... 27
2.4.18 Fire safety ...................................................................................................... 28
2.4.19 POS system ................................................................................................... 29
2.4.20 Service area................................................................................................... 29
2.4.21 Food hygiene ................................................................................................. 29

2.5 Vaastu .................................................................................................................. 30
2.6 Landscaping ......................................................................................................... 30
3 CASE STUDY .............................................................................................................. 31
3.1 Case Study I: Ataali Restaurant ............................................................................ 31
3.1.1 General information ....................................................................................... 31
3.1.2 Surrounding context ....................................................................................... 32
3.1.3 Concept ......................................................................................................... 32
3.1.4 Plan ............................................................................................................... 32
3.1.5 Entrance/Exit ................................................................................................. 33
3.1.6 Circulation core .............................................................................................. 33
3.1.7 Solid and void relationship ............................................................................. 34
3.1.8 Zone .............................................................................................................. 35
3.1.9 Floor, wall, ceiling and roof ............................................................................ 35
3.1.10 Lighting and electrical .................................................................................... 35
3.1.11 Furniture details and dimension ..................................................................... 36
3.1.12 Restroom ....................................................................................................... 36
3.1.13 Others ............................................................................................................ 36
3.1.14 Sound management....................................................................................... 37
3.1.15 Safety and security ........................................................................................ 37

3.2 Case Study II: Hotel Jungle Crown........................................................................ 38
3.2.2 Geography ..................................................................................................... 38
3.2.3 Concept ......................................................................................................... 38
3.2.4 Entrance ........................................................................................................ 38

3.2.5 Roofing, flooring, walls and ceiling ................................................................. 39
3.2.6 Reception ...................................................................................................... 39
3.2.7 Zoning............................................................................................................ 40
3.2.8 Furnitures ...................................................................................................... 41
3.2.9 Toilet .............................................................................................................. 41
3.2.10 Doors and windows........................................................................................ 41
3.2.11 Kitchen........................................................................................................... 42
3.2.12 Landscape ..................................................................................................... 42
3.2.13 Noise control .................................................................................................. 43

3.3 Case Study III: Tori Tori (International) ................................................................. 44
3.3.2 Design theme................................................................................................. 45
3.3.3 Naming concept ............................................................................................. 45
3.3.4 Areas of exploration ....................................................................................... 45
3.3.5 Building layout ............................................................................................... 46
3.3.6 Restroom ....................................................................................................... 50
3.3.7 Kitchen........................................................................................................... 50
3.3.8 Parking .......................................................................................................... 50
3.3.9 Furniture distrubution within restauarant’s space along with its dimension ..... 50
3.3.10 Floors and ceiling ........................................................................................... 52
3.3.11 Walls and façade treatment ........................................................................... 52
3.3.12 Aromatherapy and landscape ........................................................................ 52

4 CONCLUSION ............................................................................................................. 55
5 REFERENCE............................................................................................................... 55
1
ABSTRACT
This study specifically aims at reviewing the design methodology of restaurants and
demonstrating the conceptual structure of menu restaurant design. Based on the database
and empirical findings of restaurants literature and the case study makes a proper
discussion on the design relations between functions and architecture of restaurants. Given
the literature review and case studies of restaurants around the world that incorporates
evidences , concepts and research in one single study, this report allows a comprehensive
understanding of restaurants designing.
1 INTRODUCTION
In this present world where works are given more priority, Restaurants has own a best
place among peoples. This let the hospitality business grows maximum number of
restaurants and increase the services. Thus in this regards we are given to research
universal guidelines of restaurants design where the core purpose lies on understanding and
working on the tiniest issues that arrises while designing a restaurant.
1.1 Objective
The purpose of this study is to make each one of us familiar with the existing
restaurant in the world. This is the basic foundation for the study prior to literature review so
as to design our each individual restaurant for the final presentation.
Following are the objectives with which this report is prepared:
a. Understanding restaurant and its very idea
b. Creating better plan for the function of restaurant
c. To provide the restaurant with unique identity
d. To introduce modernity to boring restaurant
e. To provide sustainability in design.
1.2 Methodology
The following methodology was followed for the report making.
1) Definition of problem
2) Requirement analysis and understanding
3) Formulation of initial brief
4) General data and literature survey
5) Data collection
6) Case studies
7) Comparison between cases
8) Conclusion
2 LITERATURE REVIEW
2.1 History
The term restaurant (from the French
word trestaurer, to restore) first appeared
in the 16th century, meaning “a food which
restores”, and referred specifically to a
rich, highly flavored soup. The modern
sense of the word was born around 1765
when a Parisian soup-seller named
Boulanger opened his
establishment. Whilst inns and taverns
were known from antiquity, these were
establishments aimed at travelers, and in general locals would rarely eat there. The modern
formal style of dining, where customers are given a plate with the food already arranged on it,
REPORT ON LITERATURE REVIEW AND CASE STUDY OF RESTAURANT

2
is known as service à la russe, as it is said to have been introduced to France by the Russian
Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond.
2.2 Foreword
Eating is one of life’s pleasure and pride –
so is cooking and serving good food to others.
A restaurant is a commercial outfit which
specializes in the preparation of quality food
and to serve them to satisfy the customer’s
demands. Their motto is “Customers are our
assets and satisfied customers are our source
of wealth”. Restaurants do have state of the
art kitchens in their premises, where food
items are prepared, following a fixed menu to
serve the customers. Most restaurants are
also equipped with infrastructure facilities,
table settings, and dining halls of various sizes to cater to needs of small gatherings to
grandiose banquets to suit customer demands and above all, trained personnel to provide a
satisfactory service.
2.3 Types of Restaurants
Restaurants are classified or distinguished in many different ways. The primary factors
are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese,
Japanese, Indian, French, Mexican, Thai) or the style of offering (e.g. tapas bar, a sushi train,
a tastet restaurant, a buffet restaurant or a yum cha restaurant).
Fine
dining
Ice
Cream Casual
dining
parlor
Bakery,S
Types of PUBS
weet
restaurant and bar
Shop
Food
truck or Cafe or
Food Quick bistro
Cart service
restaura
nt
2.3.1 Fine dining

Fine dining restaurants offer diners an upscale meal experience often comprising
several courses (e.g., salad, appetizer, entree, dessert).
2.3.2 Casual dining
Casual dining types of restaurants usually share the following characteristics:
i. Customers are served at their table
ii. Food offerings are moderately priced
As a general rule, casual dining restaurants fall between fine dining and fast casual on
the “fancy” spectrum

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2.3.3 Pubs and Bar

The term Pub & Bar brings to mind the images of a comfortable sitting area, pleasant
ambiance, and lively music. Out of all types of restaurants, this format has the most
extensive menu of liquor and mocktails.
Figure 1: PUBS
2.3.4 Cafe or Bistro

The cafe or bistro restaurant format does
not usually provide table service and has
the self-service option. This type of
restaurant does have a comfortable
sitting area though and creates a relaxed
mood for its customers. The menu of
cafe or Bistro typically includes
beverages, and finger foods such as
pastries, pizza, and sandwiches. This
type of format also gives an outdoor or
casual sitting.
2.3.5 Quick service Restaurant

A Quick Service Restaurant typically serves fast food which takes less time for
preparation and is prepared in a few minutes. The food served here is quick and cheap
compared to other formats. The design and ambience are simple and offer basic services
like few tables and chair for fast dining, delivery service or a pickup counter.

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2.3.6 Food Truck or Food

Cart
Food Trucks are essentially movable
Quick Service Restaurants (QSRs)
because the basic character remains the
same, that is, proving fast and cheap
food.
2.3.7 Bakery or Sweet Shop
This restaurant format is somewhat similar to the Sweets Shop format. Instead of
sweets, it offers cakes, pastries, snacks and various types of bread. The menu has a wide
variety and also gives an option of made to order to the consumer. It provides basic service
like delivery, self-service and may have a sitting area.
2.3.8 Ice Cream Parlor

The Ice-Cream parlor format usually
serves the different types of ice-creams,
shakes, and ice-cream cakes. Ice-cream
parlors have come up to be the most
innovative concepts in terms of process and
service levels, unlike the traditional way of
serving the regular flavors.
2.4 Program
2.4.1 Allocating primary space

When considering primary spaces for your restaurant floor plan, the general rule of
thumb for determining the allotted area is that the dining room should comprise most of the
total space. The remaining space should be allocated to kitchen, storage and preparation
area. These dimensions may have to be updated and adjusted if your floor plans include a
waiting or bar area. However, those spaces should be the approximate percentages for the
area.

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VENUE TOTAL AREA

Dinning Room 60% of total area
Kitchen, preparation, storage 40% of total area
Floor and restaurant layout plans vary by the type of venue and restaurant
furniture you use. It’s important to note that banquet seating may use as little as 10 sq. ft. per
person whereas fine dining requires at least 20 sq. ft. per person. It is common among most
restaurants and coffee shops to average around 15 sq. ft. per person. Seating capacity also
takes the space needed for wait stations and traffic aisles into account. The general seating
capacity regulations you should apply to your restaurant floor plan stipulates:
VENUE REQUIRED SQ. FT. PER PERSON
Fine Dining 18-20
Full Service Restaurant 12-15
Counter Service 18-20
Fast Food Minimum 11-14
Table Service/Hotel/Club 15-18
Banquet/Event Hall 10-11
2.4.2 Kitchen
Before starting to design a restaurant's kitchen, you need to think about work
flow and the essential pieces in your kitchen because different restaurant concepts
will have different needs.
For example, a contemporary bistro will need different equipment and designs than a
fast food establishment.
2.4.2.1 Kitchen Triangle Rule
The kitchen work triangle is
based on the three main work
areas: the sink, the refrigerator,
and the stove. According to the
kitchen triangle rule, each side of
the triangle should measure no
less than four feet and no more
than nine feet and, ideally, the
perimeter of the triangle should be
no less than 13 feet and no more
than 26 feet.
2.4.2.2 Six principles of restaurant kitchen design

Regardless of what type of food service establishment you have, there are several
objectives for designing a kitchen properly. According to the Certified Food Service
Professionals handbook, there are six guidelines you should follow when creating a
commercial kitchen design:
a. Flexibility and Modularity
A commercial kitchen is a dynamic place, so its layout should be able to accommodate
change. Maybe you redesigned the menu and added new dishes, or hired a new executive
chef that operates differently than the last.

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b. Simplicity
Kitchens are prone to clutter, and clutter leads to confusion and poor sanitation that
negatively affect a foodservice operation. To maximize space and effectiveness, consider
designing a kitchen with simplicity in mind.
c. Flow of materials and personnel
A kitchen designed around the flow of materials and personnel will have a logical
layout in which no employees or materials backtrack through the space. In other words, the
kitchen will operate in some type of circular pattern.The refrigerated and dry storage areas
should be near the receiving
area, for example, but the waste
disposal and warewashing areas
should be separate from the food
preparation and meal cooking
areas.
d. Ease of sanitation
Besides cooking,
restaurant employees spend the
most time cleaning the kitchen,
so having a kitchen that's
optimized for sanitation is a must.
A great way to make your kitchen
easier to clean is to install
casters on your work tables and
equipment, so you can move
them when cleaning the floors
and walls.
e. Ease of supervision
The executive chef has a lot to handle when it comes to managing the kitchen. He or
she finishes dishes, designs menus, orders supplies, monitors food quality, and ensures that
equipment is working properly.
f. Space efficiency
Most restaurants have minimal room for their equipment, so you'll need to figure out
how to get all of the necessary equipment in your limited kitchen space.For standard-sized
kitchens that are short on space, though, consider which pieces of equipment are essential.
For example, if you're only going to be frying foods a few times a day, a light-duty countertop
fryer is better than a large floor model. An optimized restaurant kitchen design can help
make your employees' jobs easier, help make your kitchen flow more efficient, and even
prevent accidents
2.4.2.3 Percentage of total kitchen space requirements

7 0 Differentiated according to small, medium and large kitchens, floor area values
for individual functions are based on -7 0. Aisle widths in storage, preparation and production
areas differ according to whether they are purely traffic routes or also overlap the service
area. Working aisle widths should be 0.90-1.20 m, side traffic routes with (temporary)
overlapping use 1.50-1.80 m and main traffic routes (transport and two-way through traffic)
2.10-3.30 m wide. For kitchen areas in small to medium restaurants, aisle widths of 1.00-
1.50 m should be sufficient

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2.4.2.4 Requirement of kitchen

Every kitchen needs a receiving area and three basic and separate storage areas for
frozen goods, refrigerated goods, and dry goods. Every kitchen also needs a separate area
for employees to get ready for work and for breaks.

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Ventilation Dry Store Cooking zone

Staff Changing Freezer zone
Goods Receiving Dish washer
W.C
a. The Receiving Area

The receiving area is the delivery point for all food and other items used in the
restaurant. Most restaurants receive daily deliveries and this is where the food storage
process begins. Order verification for accuracy and quality, and the weighing, tagging and
labeling of items happens here. Correct management of everything delivered helps ensure
that it is stored correctly and is in the right place. The receiving area is also the first stage in
inventory control. Knowing what is on hand and how long it has been stored helps to
minimize waste caused by over-ordering or spoilage.
b. Deliveries to be managed
The three main storage areas should be easily accessible to the receiving area
without interrupting kitchen operations.

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c. The Walk-in Freezer

Frozen goods are normally stored
in a walk-in freezer. Walk-in freezers must
keep frozen items at the correct
temperature to avoid thawing and potential
contamination. FDA and local codes set
the ranges depending on what is stored,
ranging from 0°F to -20°F.
d. Keeping food frozen

Walk-in freezers also must meet safety requirements to avoid trapping employees
inside due to something like a power failure. OSHA requires that all walk-in freezers as well
as refrigerators have an inside escape release.
e. The Walk-in Refrigerator

One of the most common food safety violations in restaurants is incorrect refrigerator
temperatures. Walk-in refrigerators need to keep refrigerated goods at a temperature where
it is not cold enough to risk freezing items like milk but not too warm as to risk spoilage
f. Not too warm and not too cold

A temperature of between 35°F and 38°F degrees is a recommended ideal. An
important consideration for walk-in refrigerators is that every time a door opens, the
temperature is affected. Constant monitoring of refrigerator temperature is essential.
g. Dry goods storage

Dry goods also need correct storage temperatures, ideally between 50F and 70F.
Dry goods storage areas should have low humidity levels and not be near warm areas like
stoves. This, along with storing dry goods in tightly sealed containers, will help preserve
freshness. This also prevents infestations from insects, rodents, or cross-contamination with
other items.
h. Space for the employees

How employees prepare for their jobs when they arrive each day also contributes to
kitchen efficiency and safety. Employees need to have access to restrooms and locker
rooms where they can change and securely store their belongings. These should be
separate from areas accessible by customers. Never use them for any type of storage. To
help ensure kitchen safety, employees should also be able to access them without going
through working areas. Failure to manage these areas could result in health department
violations and even restaurant closure!

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2.4.3 Restrooms
It is undisputed that the
restaurant owners need to pay ample
attention to the food and services
offered by them, but at the same time,
the cleanliness of the restaurant,
especially the restrooms, forms an
integral part of the customer’s dining
experience. The toilets should ideally
be divided into male and female
sections. Give special attention to this
area as it is usually ignored in the
restaurant planning and design
stage. Restrooms leave a lasting impression on the mind of the customer. They should have
sufficient lighting and be easy to clean and maintain.
2.4.3.1 Toilets required
A restaurant is legally obliged to have at least one toilet pan per 100 male users and
one toilet pan for 25 female users. There should also be a urinal and washbasin for every
50 male users and 1 washbasin per 50 female users.
2.4.3.2 Considerations
A lobby is required where a toilet would, without a lobby, enter a room where open
food is handled unless other factors in this section provide an acceptable reason not to
enforce. These factors might be infrequent use of a toilet intended for disabled persons only,
or a considerable distance between the toilet and the open food handling area.
2.4.3.3 Toilets entering large spaces where food is handled some distance away
A lobby is required where a toilet would, without a lobby, enter a room where open or
wrapped food is handled unless there is an acceptable reason not to enforce such as the
distance between the toilet and the food handling area.On the basis of distance alone,
where a toilet with no lobby is located 20 metres from an area where open food is handled
and there is no food in the intervening area, then it could be reasonable not to enforce.
2.4.3.4 Toilets with special ventilation measures within the room containing the WC
or urinal
Ventilation within a room containing a WC or urinal is normally expected to achieve
3-6 air changes per hour. Ventilation rates in excess of this, to deliberately create negative
pressure taking air away from a food room, may be a factor to take into consideration when
deciding if a lobby is necessary.
2.4.3.5 Other requirements
 The restrooms should be easy to access for the customers without
unnecessary wandering.
 It is advisable that the restrooms shall also have wheelchair access for
catering to the specific needs of physically challenged customers.
 It is necessary that the restaurant restrooms should be appropriately
equipped with sanitation facilities, especially trash disposal, and have proper
designated space on the bathroom floor plan.

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 The restrooms should also be equipped with proper lighting.
2.4.4 Reception Area

Reception areas, are spaces inpublic setting where visitors are first met and greeted.
Usually including a space for a receptionist and a comfortable area for sitting, reception
areas are designed to support and assist the primary functions of a business. Receptionists
in waiting areas are commonly tasked with receiving guests, taking telephone calls,
recording reservations, handling guest payments, sending and receiving mail, and often
controlling visitors’ access to the business.
What factors should be considered when designing a reception area?
First and foremost, the branding should be the focus when designing a reception area as it
gives the first impression of the business to its visitors. It is important for the values
associated with a company to be reflected in the design. Elements that convey a company’s
message and should be considered include: space, color scheme, lighting, and graphics.
How do you manage a reception area?
A reception area can be managed by the collection and use of feedback by clients
and visitors. In terms of appearances, the reception area should be visually clean with
documents and files out of sight and organized in storage. There should be a clear traffic
flow maintained in this area with information and services provided to those upon entry.
How large should a reception area be?
In a reception or waiting area, 20 square feet (1.89 sq. m) per person when seated in
small chairs with an 80 square feet (7.43 sq. m) minimum altogether. This can be increased
depending on the furniture and space size.
2.4.5 Bar Area
Having a bar in your restaurant irrefutably raises the profile of your venue. While a
unique logo, convenient location, good food and better service may gain attention and
strengthen the reputation of your restaurant, adding a bar will entice customers to return
(providing that the drinks you offer live up to their expectations). Signature drinks give your
restaurant a special draw among your patrons and satisfied drinkers (and diners) will likely
spread the good word about you to their family and friends.

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Figure 2: TYPICAL DIMENSION OF BARS
2.4.6 Staff Personal Area

There should be a space for a staff toilet. A small area can also be created for staff
where they could change their uniforms and keep their personal belongings or things they
would need for their use.
The number of public toilets that a food business requires is based on the number of seats
provided for customers. For bars, pubs and clubs, there is a different calculation which takes
different matters into account includes standing room.
2.4.7 Furnitures
2.4.7.1 Restaurant furniture spacing guidelines

For safety assurance and to allow for the free flow of traffic for customers and
servers there needs to be a minimum space allowance for the traffic path between the
various furniture items. Below are some guidelines served to assist you in determining the
ideal seating space and table height you should consider:

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One thing to remember when planning your layout and purchasing the furniture is to
match the tables and seating heights:
2.4.7.2 Chair and Table spacing

 14 sq. ft per person for spacious dining (allows for a table, chair, and aisle)
 12 sq. ft per person for cafeteria or restaurant-style seating
 10 sq. ft per person for banquet, institutional, or close seating
 Allow 18 inches for the person seated from the edge of the table to back of the
chair
 Diagonal seating saves floor space
 Min. 42 " between squared tables for chairs back to back leaves 6 " to push out.
 Min. 60 " between squared tables for chairs back to back leaves 26 " service out

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 Min. 54" between

round tables service
space. Main traffic
aisles need to be
larger
 24 " between
corners of diagonal
tables for customer
access - no aisle
 30 " between
corners of diagonal
tables for customer
access - narrow
aisle
2.4.8 Sanitation facility equipment

Restaurant restrooms must be properly equipped with sanitation facilities, especially
trash disposal, and must have sinks with soap and hand-drying materials. Local regulations
may require soap dispensers instead of bars and paper towels or warm air dryers rather than
shared cloth towels. Health regulations almost universally require separate sinks and hand-
washing facilities in kitchens and food preparation areas.
2.4.9 Water supply and fixtures

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2.4.9.1 Hand wash basins

Food business sites must have an
adequate number of hand wash basins with
warm running water and supplies for
cleaning, sanitising and drying of hands.
2.4.9.2 Dishwashers
If you are using dishwashers, it must be operated and serviced according to the
manufacturer’s instructions.
2.4.9.3 Sinks
Food business site must have adequate facilities and appliances for cleaning and
sanitising the site, facilities, fixtures and appliances.
2.4.9.4 Eliminate risk of cross contamination
Consider your food activity and determine how you will eliminate the risk of cross
contamination. A wash hand basin should not be used for cleaning facilities, fixtures and
appliances.You need to separate these activities, so that the food business can adequately
meet the goal of hand hygiene as per the risk based measure.
You need to provide:
 a sink for washing and preparing food
 a sink for plate, crockery and cutlery rinse and wash
 a cleaner’s sink for emptying and filling buckets for cleaning of large
appliances, floors and toilets and for mop rinsing if applicable.
2.4.9.5 Portable water supply
Your food business site must have an adequate supply of potable water.Water must
be available at a volume, pressure and temperature that is suitable for the purpose.You can
use a non-potable water supply if you can demonstrate there will be no adverse effect on
food safety.The capacity of the water supply to the food business site must be adequate for
the operations of the food business.
2.4.9.6 Hot water supply
A hot water system must provide the necessary temperatures and capacity for
effective washing of equipment, fixtures and the sites.
2.4.9.7 Drainage
The sinks in restaurant
kitchens will inevitably have a
large amount of food waste,
soap, and other bits of waste
washed down them. Most
kitchens will have multiple
large scale industrial sinks to
hold dishes and large stove
parts that require regular
cleaning. These sinks will have
large drains that allow a lot of
debris to pass through and
clog further down in the drain.
If the sinks in a restaurant
kitchen are not properly looked
after, it can result in regular clogs and blockages that will obstruct water flow and impede the
general use of the sink.
When grease and oils are sent down kitchen sinks, they also contribute greatly to
clogs and can damage the overall condition of your restaurant’s plumbing system. Due to the

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high volume of oils and grease used in restaurants, these types of blockages are much more
common and regular than you would expect from the average household.
Liquid drain cleaners should not be used because they are harmful both to the pipes
and to those who might be breathing in the fumes caused by the unknown mix of chemicals.
This is especially true for commercial settings where food is in the immediate vicinity. Hydro
jetting only uses water pressure, which means your restaurant will maintain a healthy
environment while being far more effective than liquid drain cleaners.
2.4.10 Doors
2.4.10.1 Panel type
a. Single Panel:
o Select this if a single door will be enough to fill your finished opening.
o Typically, single panel doors are used to fill openings anywhere between 18"
and 44" wide.
b. Double Panel:
o Your finished opening is
wide, so you need 2 doors
to fill the opening.
o Typically, double panel
doors are used to fill
openings anywhere
between 36" and 84" wide.
2.4.10.2 Hinge type
o Since double panel doors will
have a hinge on each door panel,
a hinge side is needed for single
panel doors only.
o To determine a hinge side,
imagine yourself walking through
the door. As you push the door,
which way does it swing open?
That is the side the hinge is on.
2.4.10.3 Impact plates
o Impact plates add an aesthetic
appeal and will improve the
durability of the door panel.
2.4.10.4 Laminate or color
options
o Integrate our products seamlessly into the design of your building, or choose a
contrasting color that will complement your decor.
2.4.11 Windows
In the restaurant business, looks can make or break. People go to restaurants not
only to eat, but to enjoy the ambiance and the design of the place. The restaurant needs to
have a warm, welcoming and open look to it for people to really enjoy their experience.
Installing windows can be a big help. They let the light in, as well as give customers a view
outside (which is a big plus if your restaurant has a beautiful view). Choosing the right
window is crucial, and picking the right people to install windows in Lacombe can make it
easier.
Here are a few types of windows and their pros and cons:
a. Casement
These are the common windows that you see which have hinges on either the right
or left hand side. They open outward with a slight push or a turn of a handle. They offer

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excellent ventilation and keep the area inside cool and breezy during a hot day. Edges
should be sealed to avoid any air-leakage when you want to keep the temperature inside
warm. Since these windows swing out, they need to have a wide space outside so they
don’t block the way or make the area feel stuffy.
b. Awning
These windows are similar to casement windows, but they’re hinges are found at the
top. When they’re opened, the glass can be used to create shade or even cover people
under it from the rain. It’s also a good vent for hot air to escape. Often time, they can be
a bit small, but there are some which can be customized to make them bigger
c. Picture and fixed windows

Picture windows are beautiful, big windows that have big glass areas and minimum
frame width. These windows don’t open, making them a good choice for empty walls or
areas where you feel needs a fresh, open feel. The glass can even be used as a menu.
Write what you’re serving for the day using a washable marker. Facades of restaurants
look beautiful with wide, picture windows that run along the whole wall. Fixed Windows
have a wider frame to them, which lessens the glass area. Ask windows services in
Lacombe on which of these windows would look better with your restaurant’s design and
architecture
d. Gliding
This window lets you move one of the panels to the side to open it. It’s very easy to
open and you don’t need to project it outwards so it doesn’t take up more space. Bigger
gliding windows can even be used as emergency exists since people can easily fit into
the open side of the window. You can also have screens added to keep pest out, but still
have good airflow. The only downside to these windows is that you can only open one
side at a time.
e. Vertical slider
These are like picture windows but with sliders that you can move up and down to
open the window. A spring is hidden in the frame which holds the window in position so it
doesn’t close due to gravity. You get a beautiful picture window that opens and lets the
air into the space. They are a bit high on maintenance though and may need more
support for proper insulation.

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2.4.12 Lighting
2.4.12.1 Types of lighting

There are multiple types of lighting to choose from when setting up your restaurant.
You might also need to light the various areas of your establishment differently to account for
time of day and pre-existing light.
2.4.12.2 Lighting Fixtures
Electric light fixtures are the easiest types of lighting to control. They are used in
every establishment, and they can include overhead fluorescent lights, recessed lighting,
tabletop lighting, candles, and any other lighting that you can control and adapt for your
business.
2.4.12.3 Natural Lighting
Natural lighting is not only a bright way to light up your establishment--it’s also free!
Use this to your benefit by taking advantage of tall windows, doors with large glass panels,
and skylights, if you’re able to. Situate seating areas and tables around the perimeter of your
restaurant by windows, but be mindful not to place customers directly beside doors, as they
might not be comfortable with cold breezes or heavy foot traffic.
To best use natural light, you need to understand the natural light patterns that your
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, so make
sure to install curtains or blinds on your windows to help keep the sun out of their eyes. You
should also consider the seasons and the weather, which are other factors that will affect the
natural light shining into your restaurant.
2.4.12.4 Outdoor Lighting
The outside of your restaurant should act as an extension of your dining experience
by serving as an advertisement and attraction. Pay as much attention to outdoor lighting as
you do indoors by highlighting the architecture of the building, illuminating signage, and
brightening eating areas for when natural light is low. String lights and lanterns onto trellises,
light fire pits, place candles on top of tables, and create paths back into the entrance of your
establishment using outdoor lighting fixtures and techniques.
Safety and security should also be taken into consideration when designing the lighting for
your outdoor patio and deck. Parking lots, entrances, exits, sidewalks, and ramps should all
be well lit to prevent accidents. Place spotlights on outdoor signs so people can find your
business, and see that you’re open. Outdoor lighting also helps to diminish the chance of
vandalism and break-ins from intruders, since many outdoor lighting options are motion
activated.
2.4.12.5 Smart Lighting
As technology advances, there are more and more devices to help you run your
restaurant, including tools to manage your restaurant lighting. Depending on the system you
choose, you can access a variety of features. Some of these available features include
automatic shut-off, daylight sensors, level control, dimming control, signage control, event
scheduling, occupancy/vacancy sensors, and timelocks
These systems and their features allow you to customize and automate your shades and
artificial lighting sources based on your operating hours, amount of natural light, and other
factors to save time and money on your utility bills. For instance, your lights can gradually
become brighter in the half hour before your bar closes to signal to your late-night patrons
that it's time to finish their drinks. You can also have lights that shut off automatically when
no one is in the room.
Many of these systems can even be conveniently controlled via control panel in your
restaurant or your smartphone, desktop, or tablet app. That way, you can handle all of your
lighting from one convenient, and sometimes mobile, place. In addition to lighting, these

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different technologies can control other facets of your establishment, like music, televisions,
thermostats, fans, and your security system.
2.4.12.6 Lighting for different times of day
When deciding how to light your establishment, keep in mind what type of mood you
want your lighting to create throughout the day. What are your restaurant’s hours of
operation? If you run a diner or pancake house and generate most of your sales during the
morning rush, you won’t be using the same type of lighting that a romantic fine dining
restaurant would. And if you run a business that’s open for multiple meals, it could be worth
it to adjust your lighting for your brunch, lunch, dinner, or other meal services.
a. Breakfast
Bright lighting should be used for meal services earlier in the day. In the morning,
customers need bright light to wake up and read their newspapers as they enjoy their coffee.
Natural light is the ideal source for this.
b. Lunch
Lunchtime services should have moderate lighting. Higher lighting levels are
especially good for fast food restaurants and convenience stores, where people won’t be
sitting down to eat, but they are grabbing something quickly instead. Lighting can even help
create faster turnover rates and flow customers in and out more quickly, so keep this in mind
if you'd like your busiest meal service to move faster.
c. Dinner
Establishments that do most of their sales during dinner services typically try to have
a more relaxing atmosphere, regardless of whether it’s a casual or upscale restaurant.
Dinnertime is the most popular time to go out to eat, since customers can sit back and relax
after their day. When you provide them with a relaxing atmosphere, your guests may linger
and spend more on food, drinks, and dessert, giving you a higher profit.
2.4.12.7 Restaurant lighting fixtures and their uses
From decorative ceiling-mounted light fixtures to wall-mounted sconces, there are
many types of lighting to suit your restaurant decor. Check out some of the most popular
lighting options below:
a. Pendant Lights
o Hangs from the ceiling and can be
positioned over bars, tables,
islands, countertops, and host areas
o Provides great task lighting for
guests when reading menus
b. Chandeleirs
o Hangs from the ceiling and creates a
focal point in an entrance way or dining room
o Provides light and elegant style
c. Ceiling Fans
o Creates light and air circulation
o Great for covered outdoor patios

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d. Scones
o Provides accent lighting
o Attached to walls and can be used to
flank artwork or mirrors
o Often used in restrooms as vanity lights
e. Track Lighting
o Multiple fixtures are attached on a
continuous track and can be set to
direct light in multiple directions
o Creates focal points
o Can be placed on ceilings or beams
f. Led Lighting
o LED lights are more energy efficient
than other options, resulting in lower utility
bills.
o They're directional, so they focus the
light in one specific area.
o LED lights are ideal for restaurants and
bars that aren't looking for accent pieces
or decorative lights.
g. Recessed Lighting
o Have openings that are flush to the
ceiling
o Send narrow bands of light
downwards
o Used for ambient or task lighting
h. Utility Lighting
o Offers no specific design influence, but
provides important lighting to rooms
dedicated to service and function, like
commercial kitchens, dish rooms, and
storage areas
Lighting is an extremely important part of restaurant design. From the different types of
lighting and the proper use of natural light to the latest technology in smart lighting, there’s a
lot to take into account. So whether you’re trying to set the right mood in your new bar or you
need to adjust your restaurant between your lunch and dinner services, lighting can make all
the difference.
2.4.13 Colors
Interiors are not just about the ambiance and decor of the restaurant. Colors are
important aspect of the interiors as they play a significant role in influencing customer
perception, and also impact their purchase decision. Restaurant interior colors should be
chosen with care and should be in sync with your restaurant’s theme and concept.Studies
have shown that restaurant interior colors can impact the psychology of customers, making

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them subconsciously react in many ways ranging from affecting the food choices of
customers to the amount of money they spend.
Impact of the various restaurant interior colors on customers:
2.4.13.1 Light colours: white, beige, and light grey
Colors such as white and beige have also been proved to evoke a relaxed feel
among customers, making them want to stay more as they feel welcomed.Also, the best
color for a restaurant ceiling is mostly white or beige, to make the place look more spacious.
2.4.13.2 Relaxing colours: green and brown

Green is and always has been the color to be associated with nature, and it creates a
relaxed atmosphere in the restaurant.The most important aspect of painting the restaurant
green is that the customers want to eat healthy and well-balanced food.Green doesn’t work
in bars and pubs.Brown, on the other hand, is excellent in patches and minimal uses.The
key is to balance the interior restaurant colors.
2.4.13.3 Curbing appetite: blue and purple

Colors like blue and purple have been associated with toxins and thus decrease the
appetite of customers.Also, red catches the customer’s eye far before purple, so the decision
to spend is already cultivated before the relaxing mood kicks in.
2.4.13.4 Rushing in and out: bright shades of red and yellow

Yellow and Red are the most widely used colors in logos, as they are the most
cheerful colors to see. Both these colors elevate the heart rate and blood pressure of the
customers and create a new emotion, which makes them eat fast and leave.
2.4.13.5 Letting the customers stay: warmer shades of red, orange, brown
Dark, earthy colors, when painted onto the walls in light shades and combined with a
little lighting of warm colors, helps the customers relax and want to stay more. Darker
shades of red, maroon, warm orange and brown tend to boost the appetite of the customers.
2.4.14 HVAC
Restaurants use about 2X more energy per sq. ft. than most commercial buildings
out there. And most of that energy is used on HVAC (Heating, Ventilation & Air Conditioning)
systems. In terms of restaurants’ annual energy consumption, HVAC is just behind food
preparation.
For that reason, restaurant owners need to invest in an efficient HVAC system. This
will help them to save money, especially when the energy price surges. Installing modern
HVAC in customer spaces will make the businesses cost-efficient and sustainable. Also, this
will help to improve the air quality and ventilation in restaurants.
Those are not the only reasons that you should make you upgrade your restaurant’s
HVAC though! For instance, it makes the working/ dining conditions for the occupants more
comfortable
2.4.14.1 Importance of a restaurant HVAC system
HVAC systems play an important role in commercial spaces, restaurants included.
They improve the working conditions, indoor air quality and make the space comfortable.
However, there are many other benefits offered by these systems. Here are some of those
benefits;
a. Keep diners comfortable and safe
As we stated earlier, HVAC systems give diners a comfortable and safe environment.
They filter our air pollutants like mold/ virus, thus improving the indoor air quality. Besides,
they improve ventilation and air circulation, which gives guests peace of mind.
HVAC also ensures proper air pressurization, protecting diners from CO poisoning. This
protects them from experiencing headache-induced CO poisoning.

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b. Restrict odors
We all love the smell of delicious food. However, no one wants to leave the restaurant
with the smell of fried onions. Makeup air units and exhaust hoods prevent food odors from
moving into the dining space. This creates a favorable atmosphere both for staff and guests.
c. Control kitchen air quality & temperature
Commercial kitchens tend to get hot and stuffy. That’s because the air gets filled with
oven heat, fryer grease, and smoke. If the kitchen doesn’t have an efficient HVAC, it
becomes a dangerous working space.
To solve this issue, you’ll need air conditioning units, makeup air units, and exhaust
hoods. Moreover, you’ll need ventilators to prevent smoky air from affecting the staff’s
health.
d. Enhance air filtration & ventilation
Air conditioning, ventilation, and makeup air units circulate air throughout the restaurant.
These units work together, creating a comfortable and safe environment for occupants. Also,
they improve ventilation to remove airborne contaminants and pollutants. As you know,
unventilated air can promote the growth of bacteria, mold, and viruses.
e. Minimize Energy loss

HVAC systems installed by professionals efficiently regulate air temperature. Thus
keeping the indoor air warm when it is cold outdoors and vice versa. Also, modern systems
have smart energy-saving thermostats. This enables you to control the room temperature
remotely. On top of that, they’ve been designed to learn the occupiers’ behavior. This allows
them to reach a balance between lower bills and comfortable temperatures.
2.4.14.2 Restaurant ventilation design

The amount of occupancy ventilation is something you should consider during HVAC
design. Hence the need to apply the basics of restaurant ventilation during the design
phase. To accomplish that, you’ve to understand the owner’s appliance preferences and
menu.
Ventilation requirements and the owner’s kitchen equipment may change during the
design stage. Also, the design team may require data on certain components for early
estimates. This includes; wastewater/ water supply flow rates and the amount of makeup/
exhaust air.
Exhaust hoods are the foundation of a restaurant kitchen ventilation system. They’re
needed where heating elements like grills, stoves, and fryers are used. In most cases, the
type and size of the hood system will depend on the number of cooking units and the
equipment type.

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Figure 3: HVAC SYSTEM
HVAC engineers follow basic standards set by the American Society of Heating,
Refrigerating and Air-Conditioning Engineers (ASHRAE). For example, a formula denotes
how much air is required for each person in a particular space, which establishes an air flow
level.
Figure 4: AIR SPACE REQUIREMENTS

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2.4.14.3 Commercial kitchen hoods

The role of a kitchen hood in a
restaurant is to improve ventilation and
remove odors. It removes fragrances,
smoke, and thawing particles from the
atmosphere when cooking. Also, it gets
rid of most chemicals and fats from the
restaurant chambers. This protects the
occupants from unpleasant smells and
unhealthy fumes. Also, this increases
the longevity of other appliances by
protecting them from grease.
Another benefit of having a
kitchen hood is that it keeps your
restaurant clean. It keeps the walls and
countertops free from grease residues
and smoke. More importantly, kitchen
hoods reduce the CO buildup by
ensuring proper ventilation.
Regarding fire safety, kitchen
hoods eliminate smoke particles and
excess heat. This lowers the temperature of hot kitchens and removes excessive smoke.
Overall, kitchen hood installation is an important task in commercial kitchen
ventilation systems. Besides, it will ensure that your restaurant kitchen has fresh and cleaner
air.
2.4.15 Flooring
The flooring becomes the foundation of your decor aesthetic. It also must be
functional and safe. It’s also important to evaluate rules with regard to quality flooring
options that are allowed in regulated spaces like prep areas.
There is a huge variety of choices when it comes to selecting your restaurant’s
flooring. You may choose to go with one seamless look or a combination of materials. Here
are some choices to start thinking about your flooring plan.
2.4.15.1 Concrete
Polished concrete is a great choice in terms of durability. It’s incredibly strong and
easy to maintain. It also resists stains
and damage from impacts. This makes
concrete an ideal choice for the high
traffic areas in your restaurant.
Concrete can also be extremely
versatile. It can be dyed or stained in a
huge range of colors. It can also be
etched or finished with a pattern or
texture for added style. Your restaurant
may already sit on a concrete slab that can be polished and sealed for a refined look at a low
cost.
2.4.15.2 Tile
Tile is a popular choice for commercial spaces and for good reason. It’s low
maintenance and water-resistant. Its durability and strength make it a great material choice

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for a wide range of areas. It’s not only a perfect choice for dining areas but works well in
kitchens and bathrooms too.
Tile is also one of the more diverse choices for flooring. It comes in an endless array
of options and styles. Large neutral tiles are a good choice for large, open spaces. Smaller,
bolder tiles are a fun choice to make a big impact in more compact areas.
2.4.15.3 Cork
Does your restaurant have a strong emphasis on your wine menu? Then cork could
be the perfect choice for your flooring. It’s sound dampening nature is useful in crowded
spaces. Plus, it’s unique look makes a statement.
Cork is eco-friendly and easy to clean and maintain. When properly sealed, it can be
extremely durable. It can also be refinished to bring new life to it after several years. You can
even opt for cork plank flooring that is designed to look similar to hardwood.
2.4.15.4 Hardwood
Hardwood is a classic flooring choice for its durability and timeless style. It can be
used with any design aesthetic and is relatively easy to maintain. It can also be refinished
and restained to change up the look.
Hardwood installed in a herringbone or chevron pattern can create visual interest in
your space. Consider planks with different variants of stain colors for a more trendy look.
2.4.15.5 Laminate
Laminate is an
awesome choice to stand up to
the daily wear and tear your
restaurant experiences. Its
resin coating makes it a
scratch-resistant and easy to
clean choice for high traffic
areas. It will also be resilient to
any spills that are inevitable to
occur.
Its low cost and
flexibility make laminate a wise
choice for large spaces. It
comes in a huge assortment of
designs and colors. It’s often
made to look like wood but can also be designed to simulate tile and stone, making it a
budget-friendly option for a high-end look.
2.4.15.6 Epoxy
Epoxy is a resilient floor coating that covers an existing concrete floor. It’s a good
choice for large restaurant spaces as it’s extremely durable and simple to maintain. It’s
waterproof and eliminates the risk of mold or mildew.
You can create a seamless design as epoxy is an ideal material for all of the spaces
in your restaurant. It comes in an endless range of colors and can be as simple or as
complex as you want. You can opt for a flat finish for an industrial look or a metallic sheen
for a more decorative design.
2.4.15.7 Vinyl
Vinyl is a popular choice for flooring because of its cost-efficiency. It is also durable
and low-maintenance, making it a great choice for restaurant environments. Flooring made
of vinyl insulates sound and reduces echo. It also provides a soft, safe surface to walk on.

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Luxury vinyl tile or LVT is a perfect balance of cost and design. It comes in a huge
range of styles and price ranges and installation is a simple process. It’s varying shades and
sizes make it a great choice for any type of decor.
2.4.15.8 Stone
Are you looking for a durable surface that is ideal for all of the areas of your
restaurant? Stone is a good choice for both high-end appearances and long-lasting use. It
stands up well to heavy traffic as well as drops and spills.
Figure 5: STONE FLOORING
There are several types of stone used for flooring. Tiles made from granite and slate
are extremely durable and easy to clean. Look for textured stone to provide for good traction
to prevent falls. Stone tiles come in many styles and can fit well in a large variety of decor
themes.
2.4.15.9 Rubber
Rubber has been predominantly used as kitchen flooring, but it can be a great choice
for all of the areas of a restaurant. It is resistant to stains and water and extremely durable.
It’s also slip-resistant and absorbs sound. The softness of rubber flooring reduces the risk
that dropped dishes will sustain damage.
The selection of rubber flooring has been expanding in recent years. It is available in
a variety of colors and styles including solids and patterned designs. You can even opt for
recycled rubber flooring for an eco-friendly alternative.
2.4.15.10 Carpet
If you want to create a cozy, intimate setting in your dining room, carpet floors may
be the way to go. It may seem risky to opt for carpet in a room that will surely have food and
drink spills. However, there are options that can minimize these risks.
Carpet is sound dampening and soft underfoot, creating a quiet environment. It is
inexpensive and can be treated to make it more stain-resistant and easier to thoroughly
clean. You can even look for carpet tiles so if one is permanently damaged, just that piece of
the floor would need to be replaced.
2.4.16 Ceiling
Restaurants usually have a large number of rooftop units for kitchen vents, cooler
compressors, and air conditioners. This means that there are a lot of flashing details for

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curbs, vents & pitch pockets & these are the most common source of problems on any flat
roof. When selecting a ceiling material for a particular application, several things, such as
type and frequency of maintenance, sound attenuation, fire control, etc., should be taken into
account.
When installing a ceiling, the following items must be noted:
a. Ceiling finishes in food storage, food preparation, utensil washing, refuse storage,
janitorial areas, service areas, toilet rooms and employee change/clothing storage
areas shall be smooth without texture. Painted surfaces shall be gloss or semi-gloss
enamel paint, or epoxy paint.
b. Open beam or rafter ceilings are not acceptable except at bars in which alcoholic
beverages are sold or served directly to the consumers, customer dining or sales
areas, and storage rooms where only food in unopened bottles, cans, cartons, sacks,
or other original shipping containers is stored.
c. Surface mounted piping is not approved. Piping, ducts, and conduits of all types must
be properly concealed within walls or above the finished ceiling.
d. Attachments to ceilings such as light fixtures, mechanical room ventilation systems
components, vent covers, wall-mounted fans, decorative items, and other
attachments shall be easily cleanable. However, exposed horizontal duct work is not
permitted except in customer dining or sales areas.
2.4.17 Parking
The number of parking spaces available near your restaurant can influence the
number of customers who enter your establishment. Some restaurant-goers, including
families, are more likely to travel by car, and a lack of parking can mean losing their
business. That’s why your restaurant needs to come up with solutions to solve its limited
parking lot problems. Parking is often sparse and expensive to gain in metropolitan areas.
Many restaurants, as a result, must make do with the parking they have available, whether
that’s a small lot, a nearby parking garage, or a few spots on the street. A popular solution
for many restaurants is to put up signs with a time limit so that they can keep the flow of
customers moving in and out of the parking lot.
Typical parking requirements for any restaurant or fast food land use is as follows:
o <2,500 square feet of building area – 1 space for each 100 square feet of building
area
o >2,500 square feet of building area – 1 space for each 75 square feet of building
area
o If no customer service or dining area is provided – 1 space for each 275 square feet
of building area
o Drive-in service – 8 queue spaces for each service lane
Reductions in the total parking requirement may be made to reflect different hours of
operation; different hourly, daily or monthly peaks.

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2.4.18 Fire safety

Fire safety is a critical concept for any restaurant to grasp because doing so can
prevent thousands of dollars of damages and serious injuries. Unfortunately, the majority of
commercial fires occur in restaurants due to the variety of flammable objects found in active
kitchens.One of the most important aspects of restaurant fire safety is ensuring your
establishment has thorough fire safety training. Employees should be instructed on fire
safety protocols, learning steps they can take to prevent fires and the common fire hazards
to avoid. Additionally, it is critical that employees are well-trained in fire response, allowing
them to react to fires safely.
2.4.18.1 Fire safety checklist
To keep your restaurant safe from fires, your establishment should be equipped with a
variety of tools and plans. When you have the right safety measures in place, not only can
you respond to fires better, you can even prevent them altogether. When outfitting your
restaurant for fire safety, here is a checklist of the most important aspects to cover:
o Exit signs should be installed and visible above all exits, and employees should be
aware of emergency exits at all times.
o A fire exit should be mapped out, posted on walls, and taught to employees.
o All exits should be kept open and free of debris so evacuation can take place quickly.
o Appliances and other equipment should be inspected and maintained on a routine
basis to reduce the risk of catching fire.
o All flammable objects such as liquids and chemicals should be stored as intended to
prevent catching fire.
o Fire extinguishers should be placed around the establishment, especially in areas
where fires are more likely to occur.
Some important points to be considered for fire safety-:
a. Restaurant Fire Codes
Restaurant fire codes dictate that some type of fire protection is required for all
restaurants.
b. Fire Alarm Systems
Fire alarm systems are an important defense against fire damage, allowing
occupants to be warned of fire danger. A fire alarm system is required to be equipped

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with clearly visible signals or a voice announcement, making it clear to all occupants that
a fire is happening.
c. Fire Sprinkler Systems

A fire sprinkler system is a fire protection method that consists of a water supply, a
water distribution system.Water isn’t always the best in dealing with grease and chemical
fires that are commonly found in kitchens, so it’s recommended that you have some
other form of fire suppression to complement your sprinkler system.
d. Fire Suppression Systems

Unlike fire sprinkler systems, fire suppression systems do not use water and instead
use a variety of other agents. A fire suppression system is engineered to detect fire
through heat and smoke, discharging chemical agents to control the fire either manually
or automatically.
2.4.19 POS system
POS stands for Point Of Sale, a system that is used throughout the restaurant and
retail industry.The high volume of cash and credit cards that pass through a restaurant each
day make a POS system a necessity.
Why POS Good for a Restaurant?
The high volume of cash and credit cards that pass through a restaurant each day
make a POS system a necessity.This makes swiping credit cards more secure for both the
customer and the business.This helps cut down on employee theft.POS system is that it
simplifies communications between the kitchen and the wait staff. Because the POS system
acts as time clock, it can also help prepare payroll. It can save you a lot of money in your
bookkeeping department.
2.4.20 Service area
The service area is the final section of a commercial kitchen. If you have a serving
staff, this is where they will pick up finished dishes to take to customers. If you have a self-
serve or buffet-style restaurant, this is where foods will be displayed in warmers for
customers to assemble their plates. This area needs to be located at the very front of the
kitchen, just after the meal cooking area, to shorten the distance between completed meals
and customers
2.4.21 Food hygiene
In the hospitality industry, the four C’s are an important aspect of food hygiene safety.
Chilling, Cooking, Cleaning, and Cross-contamination are all parts of the food handling
process and have to be implemented professionally at all times. For restaurant employees
who are unfamiliar with this protocol, a food hygiene course will cover these topics in detail.
 Cleaning : Efficient cleaning eliminates bacteria on surfaces, equipment, and hands.
It’s also an excellent way to prevent harmful bacteria from spreading onto food. All
staff must wash and dry their hands thoroughly before they handle food.
 Cooking : Though cooking eliminates harmful bacteria present in food. For this
reason, it’s essential to ensure that food is cooked correctly. When reheating or
cooking food, restaurant staff must make sure that the food is piping hot, and food
must always be served at a minimum temperature of 63°C.
 Cross-contamination : Practising safe procedures such as using separate
equipment for raw and ready-to-eat food, disinfecting work surfaces, and safely
storing food can all contribute to reducing the risk of cross-contamination in the
restaurant.
 Chilling: Correctly chilling food helps to prevent the growth of harmful bacteria. Many
foods require a chilled storage environment to stay safe and to slow down their
process of decomposition. By implementing practices such as checking chilled food

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on delivery and refrigerating food as soon as necessary can be an effective way to

chill food, minimise waste and improve overall hygiene.
2.5 Vaastu
Vastu is a science of architecture that mainly focuses on direction of a living space
together with combining all five nature's elements to create a congenial setting/atmosphere
helping the occupants to experience peace, prosperity, happiness, and soundness of
health.Some of the vastu tips for restaurants are:
o It is advisable to make seating arrangements for the restaurant on the first floor only.
o Main entrance of the restaurant should always be from the East or North.
o Reception in restaurants should be better placed in the Northern side.
o Storage room to store raw material, grains etc. must be ideally placed in the South-
west.
o Kitchen in the restaurant should always be held in South-east and avoid other
location or direction
o for the kitchen.
o Keep the location of the restaurant well recognized because Vastu defected locations
can affect the flourishing business of the restaurant.
o Keep the North-east of the restaurant clean and tidy and also incorporate water
sources such as the water fountain here.
o Toilets should be located in the North-west or West of the restaurant.
o Generators, invertors, geysers and other electrical equipment should be placed in the
South-east only.
2.6 Landscaping
Not only interior aspects but the exterior views must be aesthetically pleasing too. If
The landscape is pleasing and beautiful then it will help in welcoming the patrons
naturally.Greens against concrete surfaces are very inviting, thus a good choice to use right
at the entrance. If there is enough space creating a pathway surrounded by colorful plants or
foliage would be a good idea. If none of this is applicable then use of some decorative
planters on both sides of the entry would also be appealing.It is the visible features of an
area of site. Besides serving great meals, a restaurant must present the perfect atmosphere
for the guests to savor their meals or drinks.Landscaping may vary from the climate, land
topography and surrounding of the site. For Hot Climate, Planting climbing vines, adding
flower, hydroponic or aquaculture system, planting shrubs around the Patio or in the
entrance makes the environment fresh and cool.For Cold Climate, Construction of fire pit,
providing patio furniture, creating open spaces for sunbath.
Figure 6: LEMONGRASS RESTAURANT

31
3 CASE STUDY
The following case studies were done by group C for the following assignment regarding
the design project of restaurant based on the T.U, IOE curriculum.
3.1 Case Study I: Ataali Restaurant

Ataali is a multicuisine restaurant with rustic traditional ambience adjoin with garden.
Figure 7: Ataali Restaurant
3.1.1 General information

o Owner: Zenith Kandel
o Location: Bypass RD 11, Bharatpur 44207
o Architect: Ar. Bishnu Adhikari
o Design Type: commercial
o Total Land Area:14580ft2
o Projected Year: 2074, Magh
o Completed Year:2076
o No. of blocks: 2 (restaurant block and storage block)
o Main entry: West
o Secondary entry: South
o Target groups: All age group
o No. of staffs:22
o Capacity of occupant: 150
o Average no. of occupant visited per day :90

32
3.1.2 Surrounding context

It is located on the municipal area, centre area of Bharatpur. Providing an easy
access with the parking facility. It has established itself as one of the main destination for
fine dinner.
3.1.3 Concept
The architect and the owner were conceptualized as carved from the force of nature
such as greenery, landscape. The design was detached from the ideas of traditional interior
design, instead, a series of architectural installation define the atmosphere and the path of
travel.
Figure 8: ATAALI RESTAURANT
3.1.4 Plan
Figure 10: FIRST FLOOR

Figure 9: GROUND FLOOR

33
3.1.5 Entrance/Exit
The main entry of the site is from west direction and the entry for the restaurant is
from south direction.
Figure 11: ENTRANCE

Main Entry
3.1.6 Circulation core

The path, entries and the spaces serving for roaming around the floor are horizontal
circulation and the staircase provided serve as a vertical circulation.
Figure 12: CIRCULATION
Horizontal circulation
Vertical circulation

34
3.1.7 Solid and void relationship

The restaurant creates various relation with the void and the spaces. The main
structure is solid Volume consists of many void spaces.
SOLID
VOID
Figure 13: SOLIDS AND VOIDS

35
3.1.8 Zone
Figure 14: ZONING
Lobby Upper dining
Reception Kitchen
Lower dining Gents WBC
Outdoor room Ladies WBC
3.1.9 Floor, wall, ceiling and roof

Timber flooring has been used as it is used as a favourite flooring material due to its
beauty, durability as it provides a natural look and also it is healthy too. It effectively resists
temperature fluctuation and moisture. It withstands high foot traffic.
Walls are non-plastered to create 3D texture and also emphasis. 9” thickness wall
surrounds the restaurant.
Ceiling height is 20’ from the floor level. Sandwich panel are used as it provides
weather resistance, and resistance to wind-loading, access loads, self-weight and so on.
Also, they provide good insulation for thermo regulation, sound proofing, fire protection.
3.1.10 Lighting and electrical
As there is more sun at the south in the day time, Ataali has a sufficient number of
opening for absorbing the natural light energy with 2 large window of dimension 7600*2430
and glass panel door of dimension 1800*2430 and 3 window on the south and 2 window on
the west of dimension 2470*1500 and single panel door of 1200*2100 at the south .
For artificial lighting, Pendant lighting system is used for ambience lighting. As it gives a
modern look in a classical theme, pendant light is hung with metal chain 9’ above from the
floor level in the dining and also low height pendant surround the reception area for
aesthetic purpose . LED strips are used in the kitchen for providing sufficient light.

36
Air conditioning system is provided to control the temperature during summer and switch
board are placed 1.5’ above the floor to not disturb the internal ambience.
3.1.11 Furniture details and dimension
3.1.11.1 For dining:

Seating capacity Dimension
3 Seater Sofa:1270*600
Table:1100*600
Table:1200*700
Table:1600*750
3.1.11.2 For reception:

Serving table: 6600*570
Cashier Table: 800*800
3.1.12 Restroom
Entrance Door 100*1930
Interior Door 880*1800
basin 480*370
commode 700*360
mirror 1150*1500
Chair 670*670
Urinal 325*260
Cubicle 900*1400
3.1.13 Others
Concert Size 3600*2000
Sill Level 600
Lintel Level 2100
Riser Height 190
Tread Width 300
Kitchen 19’ * 20’
Provided with A soundproof glass window
(not openable)
Sanitation Animal feeding and Self municipality

Parking It can accommodate 10-15 4 wheeler and
20-25 2wheeler
Guard House 1800*2300

37
3.1.14 Sound management

The restaurant is constructed 34500mm from the main highway. And 9” wall
somehow reduce the sound reflection. But there were no any other noise reducing devices
were used.
3.1.15 Safety and security
It has fire extinguisher for fire protection and quick first aid for accident also provided
with a CCTV camera for security purpose with a guard service.

38
3.2 Case Study II: Hotel Jungle Crown
Figure 15:HOTEL JUNGLE CROWN

 Location: Baghmara, Sauraha
 Owner/ Chairperson: Dr. Tilchandra Bhattarai
 Architect: Ar. Shakti Dangol
 Design type: Commercial
 Total land area: 10158m^2
 Projected year:2068 BS
 Established date: 2072BS
 Main entry: East
 Targated group: Tourist and indoor traveller
 No. of workers: 35
 Capacity of occupant: 85
 Main attraction:high facilitated Villa ,Swimming,Landscape, quality food
service and hospitality
3.2.2 Geography
The hotel is the eastern gateway to the nearby and large Chitwan National Park, that
protects part of grasslands ecoregion. It is near the East Rapti River.the climate is warm
and temperate. The summers are much rainier than the winters here.The average annual
temperature in Sauraha is 23.9 °C | 75.0 °F.It is one of the most visited destinations of
sauraha surrounded by tharu community and it also reflects the culture of tharu community.
3.2.3 Concept
It is designed on the concept of tharu culture and tradition .It is a cultural based
design.
3.2.4 Entrance
The main gate is facing the east direction. And the main entrance door of restaurant
is from the north direction and 2 secondary entrance from the west direction.

39
3.2.5 Roofing, flooring, walls and ceiling

3.2.5.1 Flooring
Ceramic tile is used for flooring as it is
resistant to water and stains ,and are durable and
easy to replace.
3.2.5.2 Roofing
Tin is used for roofing as it is cost effective,
fire resistant and reflects UV rays.
3.2.5.3 Ceiling
Chinese bricks are used for the exterior
aesthetic look and wooden timber are used for
interior.
Chinese brick is used in the exterior wall
and textured wall is created in the interior wall
reflecting tharu lifestyle and tradition.the width of
wall is 9 inch.
3.2.5.4 Ceiling height

The height of false ceiling is at 2950 mm.
3.2.5.5 Walls
Chinese bricks are used for the exterior aesthetic look. Interior wall is well textured
with the classical and modern texture to mix the flavour of modern and traditional tharu
culture.
Figure 16: WALL TEXTURE
3.2.6 Reception
The reception is categorized as primary reception and secondary reception. The
primary reception is at the main entrance of the hotel and secondary reception is inside the
restaurant.

40
Figure 17: RECEPTION
3.2.7 Zoning
Kitchen Working station
Storage Dining
Gents toilet Reception
Ladies toilet Lobby

41
3.2.8 Furnitures
Table 1250 * 600
Chair 450 * 450
Sofa 1200 * 500
Working Station 3000 * 600
Reception desk 2500 * 1600
Figure 18: FURNITURES
3.2.9 Toilet
In female compartment, one W/C is provided with two basins.
And in male compartment, one W/C and one urinal is provided with two basins.The toilet
area is separated from dining and kitchen area to reduce smell and contamination .
Commode 700*360
Basin 400*500
Door 900*2100
Cubicle Door 700*1500
Urinal 500*360
3.2.10 Doors and windows

There are total 3 entry doors.The main entry is at height of 2050 mm and width of
2000mm and other 2 doors are of width 1200 mm. Kitchen has a separate door with the
width of 1000 mm.
There are total 16 windows in the restaurant each of width 1200mm.

42
Figure 19: Doors
3.2.11 Kitchen
The kitchen area is divided into different zones for different tasks like; cleaning,
cutting+other preparation works,baking, frying, cooking, grilling, stacks and for storage.
Each member of
staffs will work with a
designated zone, so the chef
who prepares and washes
vegetables can work in the
wash station zone, and
another chef can work in a
fry zone to prepare fried
food, and so forth.
Exhaust fan was also
installed to remove grease,
smokes and fumes inside
the kitchen.
Ceramic tile is both
crack resistant and
impervious to moisture
so wood ceramic tile was
installed on kitchen.
3.2.12 Landscape
Landscape is designed in such a way that embraces nature in a manicured and
predictable way. The total area of the hotel was full of trees,herbs, shrubs as the hotel was
named as “jungle crown” so they tries to reflect the hotel as a jungle.

43
Figure 20: LANDSCAPE OF HOTEL JUNGLE CROWN
3.2.13 Noise control

The hotel was in its own land plot and surrounded with greenery and tall tress so the
noise from outside affect less inside the hotel. No any other noise control devices were
installed.

44
3.3 Case Study III: Tori Tori (International)

Considered one of the best Japanese restaurants in Mexico City and due to its
remarkable success, Tori Tori moved to a bigger location in the same area of Polanco,
Mexico City where a pre-existing house has been transformed into restaurants. Taking
advantage of the plot’s conditions, the main focus was to renovate the house, stripping the
residential interior and removing all familiar features to produce an entirely different
environment while its exterior is preserved.
Figure 21: TORI TORI RESTAURANT

 Client- Private
 Design date- 2009
 Completion date- 2011
 Status- Built
 Program- Restaurant
 Location- Polanco, Mexico City
 Areas of Exploration- Fabrication, Pattern, Repetition, Steel
 Construction Area- 629 square meters (6,770 square feet)
 Partners- Rojkind Arquitectos and Esrawe Studio

45
Figure 22: LOCATION MAP
3.3.2 Design theme

The client aimed for a Japanese themed restaurant but he decided to give the
architects the green light if they had any additions or other ideas in designing the place. This
is how the restaurant turned into a modern,cosmopolitan place that is filled with open spaces
and beautiful, large terraces. It also has a beautiful sake bar and a temple that is made
especially for the sushi fans out there.
3.3.3 Naming concept
As the word TORII is a traditional Japanese gate that marks the entrance to a place,
the name was thus founded.
3.3.4 Areas of exploration
Fabrication, Pattern, Repetition, Steel

46
3.3.5 Building layout
3.3.5.1 Zoning
Figure 23: SITE PLAN

47
Divisions of space in floors is as

follows:
o First floor
 Kitchen
 Refrigeration
Chambers
 Sushi Kitchen
 Sushi Bar
 Cashier
 Hapndicapped
Bathroom
 Wardrobe
 Reception Area
 Restaurant
 Terrace
Figure 24: FIRST FLOOR PLAN

o Second floor
 Bar
 Restaurant
 Service ARea
 Bathroom
 Tea Rooms
 Tea Room’s Terrace
 Storage
 Administration Area
 Lockers
Figure 25:SECOND FLOOR PLAN
o Third floor
 Employ's Bathroom
 Laundry
 Employ’s Dining
Room
Figure 26: THIRD FLOOR PLAN

48
3.3.5.2 Section
Figure 27: SECTION

49
3.3.5.3 Elevation
Figure 28: SOUTH ELEVATION
Figure 29: EXTERIOR ELEVATION

50
Figure 30: WEST ELEVATION
3.3.6 Restroom
There is a provision of a bathroom on each floor..There is a single restroom on the
1st floor provided for handicapped users. In the 2nd floor there is provision of both male and
female restrooms with a common basin.While in the 3rd floor there are both restrooms with
separate basins for employees.
o Male Restroom:
No. of Urinals- 2
No. of W/C- 5
o Female Restroom:
No. of W/C- 4
o Handicapped Restroom:
No of W/C- 1
NOTE; There are 3 basins on the second floor with a hand dryer and seating space.
3.3.7 Kitchen
There is a kitchen area on the first floor where the kitchen, refrigeration chambers
and sushi kitchen have individual space.
3.3.8 Parking
Taking advantage of the plot’s conditions, the parking space is left where it is, to use
the budget mainly for restructuring and renovating the restaurant, stripping the interior and
removing all familiar features to produce an entirely different environment. The parking lot is
situated south of the restaurant i.e, entry.
3.3.9 Furniture distrubution within restauarant’s space along with

its dimension

51
3.3.9.1 First floor
3.3.9.2 Second floor
3.3.9.3 Third floor

52
3.3.10 Floors and ceiling

o Ceramic tile flooring
o Wooden flooring
o Concrete Ceiling
Also false ceilings have been used to make interiors aesthetically pleasing.
3.3.11 Walls and façade treatment

As the designer wanted to set the impact that would reflect the restaurant’s globe-trotting
owner and patrons, they accomplished this by having a very stunning exterior and
interior.Since Tori-Tori is a Japanese restaurant, the interior reflects a Japanese style. The
interior wall is brick wall with retaining walls made up of two self-supporting layers of steel
plates Surrounded by ivy-covered walls ranging in height from 10 to 23 feet, the 6,700-
square-foot building tucks into the back corner of a 9,000-square-foot lot. The wall’s
entrance is discreet: a single door with a small sign engraved with a Japanese rooster, Tori
Tori’s logo.
One of the most striking parts of the restaurant is its facade which is made up of two
layers of steel, the patterns found on them have been handcrafted to meet the specific
specifications.The façade takes away the building’s boxy effect and makes it feel more
dynamic.The façade becomes a giant optical illusion where the flat metal sheets create a
more effect of three-dimensionality and make light and shadows dance.At night, the façade’s
character changes. Blue uplights between the lattices illuminate the building exterior,
creating a psychedelic effect of a luminous spider web. Thus, the freestanding, lightweight
façade meets the local structural and seismic requirements.
Sanitation and cleanliness practices

o Common areas deep cleaned daily
o Digital, disposable or sanitized menu provided
o Sanitizer or wipes provided for customers
o Contactless payment available
o Sealed or wrapped utensils used
o Limited number of seated diners
o Distancing maintained in common areas
3.3.12 Aromatherapy and landscape

The high-end venue of Tori Tori offers guests the option of indoor or outdoor seating
and a wide array of traditional Japanese favorites.
o Inside the atmosphere is warm and inviting with contemporary lighting, large
windows, comfortable seating, crisp linens and a sophisticated ambiance.
o Green plants are cultivated on the inner walls.
o Outside, customers of Tori Tori are greeted with an ultra-modern atmosphere,
complete with colorful lighting, sleek rails and an abundance of beautiful greenery.
o Garden and green wall with a large terrace along with tearoom’s terrace has aids in
aromatherapy of tori tori restaurants.

53
Some glimpse into a restaurants;

54

55
4 CONCLUSION
Going through the literature review and case studies and as discussed in the report
this research helped us compare between the existing restaurants and how the restaurant
should be built. Many differences were found while doing the case study. The unique theme
or features attract the customers more than the normal architecture.
This report suggests us that any high-quality restaurant design should provoke the
emotional engagement of all five senses - sight, smell, touch, sound, and taste. The more
our restaurant design allows for these to be brought together in a synergistic way, the
stronger the brand experience will be.
Finally we are aids for our study by this report as we can apply different design
guidelines for restaurants design mentioned here.
5 REFERENCE
1) https://www.codepublishing.com/WA/MillCreek/html/MillCreek17/MillCreek1727.html?
fbclid=IwAR2Lbpm7gjvyBcZsFhRY99Tsnkd7eSy3EmmXLNMU_maNIY2pOwPYx4x8
nB4
2) https://rddmag.com/design/3213-ventilation
3) https://www.thebalancesmb.com/why-you-need-a-pos-system-2888877
4) https://www.webstaurantstore.com/article/687/restaurant-fire-safety.html
5) https://www.dezeen.com/2009/09/15/tori-tori-restaurant-by-rojkind-arquitectos-and-
hector-esrawe/
6) https://www.designboom.com/architecture/rojkind-arquitectos-esrawe-studio-tori-tori-
restaurant-now-complete/
7) https://www.researchgate.net/publication/259525214_A_review_of_literature_on_rest
aurant_menus_Specifying_the_managerial_issues
8) https://smallbusiness.chron.com/restaurant-service-area-requirements-81327.html
9) https://www.webstaurantstore.com/article/6/commercial-kitchen-design.html
10) archdaily.com/792161/tori-tori-altavista-esrawe-studio-plus-rojkind-
arquitectos?ad_medium=office_landing&ad_name=article
11) ps://www.archdaily.com/792161/tori-tori-altavista-esrawe-studio-plus-rojkind-
arquitectos?ad_medium=office_landing&ad_name=article
12) https://www.posist.com/restaurant-times/restro-gyaan/restaurant-interior-colors-
affects-sales.html
13) https://www.chelmsford.gov.uk/_resources/assets/inline/full/0/4301253.pdf?fbclid=Iw
AR0XmKpo358ZSvQuTbbzjfS7Rr7FLUB7six2JpSKlMZkQQG4971Tx5zEQ_o
14) https://www.seatingexpert.com/design_specs_center?fbclid=IwAR122mfsssi7OdSIS
hXxANv_SwO6ziYZWqGcK0gEpHYdaQaNEjgc_7TascE
15) https://www.homesandgardens.com/news/kitchen-
triangle?fbclid=IwAR28ZCnGHUrPHS6zqM8-
6eV0dqk0xfye2RXKQOG0aWgnlw6REo0zorf4zkA
16) https://www.scribd.com/doc/24269199/Restaurant-Space-
Analysis?fbclid=IwAR2_M2CQksZuGjZ7-
ufGumPHSzo1tBX9iLgvTe19laqmuhMGMpWBkMq0yXs
17) https://modernrestaurantmanagement.com/10-flooring-options-for-your-restaurant/
18) https://www.webstaurantstore.com/article/7/restaurant-
lighting.html#:~:text=What%20Are%20the%20Main%20Kinds,ambient%2C%20task
%2C%20and%20accent.&text=It%20can%20take%20the%20form,adds%20drama%
20to%20your%20space.

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TRIBHUVAN UNIVERSITY

A REPORT ON RESTAURANT DESIGN

SUBMITTED BY: SUBMITTED TO:

2.3.2 Casual dining ................................................................................................... 2

2.3.3 Pubs and Bar ................................................................................................... 3

2.3.4 Cafe or Bistro ................................................................................................... 3

2.3.5 Quick service Restaurant ................................................................................. 3

2.3.6 Food Truck or Food Cart .................................................................................. 4

2.3.7 Bakery or Sweet Shop ..................................................................................... 4

2.3.8 Ice Cream Parlor.............................................................................................. 4

2.4.3 Restrooms ..................................................................................................... 10

2.4.4 Reception Area .............................................................................................. 11

2.4.5 Bar Area ........................................................................................................ 11

2.4.6 Staff Personal Area ........................................................................................ 12

2.4.8 Sanitation facility equipment .......................................................................... 14

2.4.10 Doors ............................................................................................................. 16

2.4.11 Windows ........................................................................................................ 16

2.4.12 Lighting .......................................................................................................... 18

2.4.13 Colors ............................................................................................................ 20

2.4.17 Parking .......................................................................................................... 27

2.4.18 Fire safety ...................................................................................................... 28

2.4.19 POS system ................................................................................................... 29

2.4.20 Service area................................................................................................... 29

2.4.21 Food hygiene ................................................................................................. 29

3.1.1 General information ....................................................................................... 31

3.1.2 Surrounding context ....................................................................................... 32

3.1.3 Concept ......................................................................................................... 32

3.1.4 Plan ............................................................................................................... 32

3.1.5 Entrance/Exit ................................................................................................. 33

3.1.6 Circulation core .............................................................................................. 33

3.1.7 Solid and void relationship ............................................................................. 34

3.1.8 Zone .............................................................................................................. 35

3.1.9 Floor, wall, ceiling and roof ............................................................................ 35

3.1.10 Lighting and electrical .................................................................................... 35

3.1.11 Furniture details and dimension ..................................................................... 36

3.1.12 Restroom ....................................................................................................... 36

3.1.13 Others ............................................................................................................ 36

3.1.14 Sound management....................................................................................... 37

3.1.15 Safety and security ........................................................................................ 37

3.2.2 Geography ..................................................................................................... 38

3.2.3 Concept ......................................................................................................... 38

3.2.4 Entrance ........................................................................................................ 38

3.2.6 Reception ...................................................................................................... 39

3.2.8 Furnitures ...................................................................................................... 41

3.2.9 Toilet .............................................................................................................. 41

3.2.10 Doors and windows........................................................................................ 41

3.2.12 Landscape ..................................................................................................... 42

3.2.13 Noise control .................................................................................................. 43

3.3.1 General information ....................................................................................... 44

3.3.2 Design theme................................................................................................. 45

3.3.3 Naming concept ............................................................................................. 45

3.3.4 Areas of exploration ....................................................................................... 45

3.3.5 Building layout ............................................................................................... 46

3.3.6 Restroom ....................................................................................................... 50

3.3.8 Parking .......................................................................................................... 50

3.3.10 Floors and ceiling ........................................................................................... 52

3.3.11 Walls and façade treatment ........................................................................... 52

3.3.12 Aromatherapy and landscape ........................................................................ 52

REPORT ON LITERATURE REVIEW AND CASE STUDY OF RESTAURANT

2.3.1 Fine dining

REPORT ON LITERATURE REVIEW AND CASE STUDY OF RESTAURANT

2.3.3 Pubs and Bar

2.3.4 Cafe or Bistro