RESTAURANT

HOW TO DESIGN A RESTAURANT?

STANDARDS FOR DESIGNED ALL DAY RESTAURANT IN THE HOTEL

July, 2021
1. TYPES OF RESTAURANT

2. RESTAURANT DESIGN PROCESS

3. ALL DAY RESTAURANT

1. TYPES OF RESTAURANT
 COURSE

ASIA EUROPE ITALY CHINA

 SERVICE

BUFFET A LACARTE FASTFOOD SET MENU SERVICE

 MAIN COURSE

HOT POT BBQ TAPAS SEA FOOD

 OTHER

LEVEL CONNECTIVE
2. RESTAURANT DESIGN PROCESS
PROCESS
a. RESEARCH ABOUT THE PROJECT
- Type
- Idea
- Current
- Target
- Budget
b. PRE - CONCEPT
- Layout plan
- Mood image
c. CONCEPT
- 3D design
d. TECHNICAL
 RESEARCH

TYPE IDEA CURRENT TARGET BUDGET

PRE-CONCEPT
CONCEPT
TECHNICAL
3. ALL DAY RESTAURANT
DEFINITION
Follow : Melia HOI AN
 How to calculate the area and seating
required for a all day restaurant in a hotel ?
Food station
Ratio: 0.4m2/room
Area for all day restaurant Seating area
Ratio: 1,92m2/room
2,32m2/room
Terrace (optional)
Ratio: 0,6m2/room

Area for main kitchen Ratio: 1.86m2/room

Seats for all day restaurant (2 people/room x 70%) x 60%

Follow international (ex: Melia-DC-MANUAL12)

a. SPACE FOR GUEST
- Entrance: signal, host station, …
- Food station: show cooking, buffet, bar, breakfast
counter…
- Seating area : indoor, outdoor, special room…
- Service: service station
- Public WC: male, female, handicap.

b. SPACE FOR SERVICE

- Kitchen: receive area, food storage, prepare, cooking
area, washing, chinaware, garbage storage… , Chef’s
office, F&B office, G.R.O room, WC for staff, GAS…
a. SPACE FOR GUEST
 ENTRANCE

1. 2h 1. 2h
2. 6h 2. 6h

SIGNAL HOST STATION

ENTRANCE - NOTE

SIGNAL - Fuse connection

- PC& screen/ iPad

- 1 x Telephone
HOST STATION - 1 x data
- Socket

Follow international (ex: Melia-DC-MANUAL12)

 FOOD STATION

1. 2h 1. 2h 1. 2h
2. 6h 2. 6h 2. 6h

SHOW COOKING BUFFET BAR

FOOD STATION - NOTE

- Fuse connection (for equipment)

- LCD
BUFFET & BAR - Telephone
- 1 X Data
- Socket
- POS

Follow international (ex: Melia-DC-MANUAL12)

FOOD STATION
 SEATTING AREA

1. 2h 1. 2h 1. 2h
2. 6h 2. 6h 2. 6h

INDOOR OUTDOOR PRIVATE ROOM

SEATING AREA - NOTE

Follow Neufert ARCHITECTS' DATA

FOOD STATION
SEATING AREA - NOTE

BAR

Follow Neufert ARCHITECTS' DATA

FOOD STATION
SEATING AREA - NOTE

BAR

Follow Neufert ARCHITECTS' DATA

FOOD STATION
SEATING AREA - NOTE

- Lighting 2700k
- Socket - for guest
SEATING AREA - Socket - for clean
- AC/ fan

Follow international (ex: Melia-DC-MANUAL12)

FOOD STATION
SERVICE STATION

- PC
- Telephone
- 1 X Data
- Socket
PUBLIC WC
b. SPACE FOR SERVICE
KITCHEN
* COMMISSARY KITCHEN
• HOT PREPARATIN ……………………………………………………………………………12%
• COLD PREPARATION ………………………………………………………………………8%
• PASTRY …………………………………………………………………………………………………4%
• BEKERY …………………………………………………………………………………………………2%
• SERVICE SUPPORT ……………………………………………………………………………1%
• POT WASH AREA ………………………………………………………………………………2%
• DISHWASING AREA …………………………………………………………………………4%
• OS&E STORAGE ……………………………………………………………………..………….4%
• DRY STORAGE ……………………………………………………………………………......16%
• BEVERAGES …………………………………………………………………………………………6%
• WALK- IN COLD ROOMS ………………………………………………………………34%
• CHEF’S OFFICE ………………………………………………………………………………….1%
• CHANGING ROOMS. ……………………………………………………………………..5%

* ROOM SERVICE KITCHEN

• RATIO: 0.088M2/ROOM

Follow international (ex: Melia-DC-MANUAL12)

Follow : Melia HOI AN
KITCHEN - NOTE

- Fuse connection (for equipment)

- Lighting 4000k
KITCHEN - Socket - for clean
- AC
- Telephone

- Lighting 4000k
G.R.O - Telephone
CHEF’S OFFICE - PC
F&B OFFICE - 1 X Data
- 4 X Socket
- AC

Follow international (ex: Melia-DC-MANUAL12)