Restaurant Design

Prepared by: Ms. Rooshina Nair

• The basic components of any restaurant interior is the
seating arrangement - chairs and tables.
Restaurant Design
• Depending upon restaurant type, menu, service, table
setting, furniture selection, and degree of intimacy
required, table size and overall chair space
requirements can, and should, vary greatly.

• A restaurant that encourages rapid turnover of

customers will normally provide smaller table
top and chair sizes.

• On the other hand, those restaurants emphasize

the dining experience will typically provide
larger table top sizes and larger, more
comfortable chairs, with greater distance
between table groupings.

Prepared by: Ms. Rooshina Nair

• To be able to eat comfortably, one
person requires a table area of
Space Requirements
around 60cm wide and 40cm deep.
This provides sufficient clearance
between adjacent diners. Although
an additional 20cm of space in the
center for dishes is desirable, an
overall width of 80-85cm is
suitable for a dining table.
• Round tables, or tables with six
or eight sides, with a diameter
of 90-120cm are ideal for four
people and can also take one or
two more diners.
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Restaurant Arrangements
• A good way to get started with this process is by
creating bubble diagrams. These plans can help
determine the location of key elements, analyze the
activities and see if the relationship is appropriate.
• Develop a space that creates a total environment that is
favourable to the working staff and leaves the
customer with a pleasant experience.
• Also keep in mind that creating one area that generates
cash is not always the most effective method. In the end
layout and design can increase profitability and has a
strong impact on the customer and ability to serve the
customer.

Prepared by: Ms. Rooshina Nair

Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Restaurant Banquets/ Booth Seating
Built In Seating Areas/
Couches

Prepared by: Ms. Rooshina Nair

Prepared by: Ms. Rooshina Nair
Restaurant Counters/Bars

Prepared by: Ms. Rooshina Nair

Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Restaurant Kitchens
• Here's a general list of all the restaurant
equipment, this depends on exactly what is on the
menu.

• Range/cooker
• Oven
• Grill
• Deep-fryer
• Reach-in cooler or walk-in cooler
• Freezer (upright or walk-in)
• Sauté pans, sauce pans, baking pans
• Stock/soup pots
• Baking sheets
• Pizza screens, pizza paddles
• Tongs, spatulas, ladles
• Chef’s knives
• Mixing bowls, serving bowls
• Steam table
• Entree, appetizer, and dessert plates
• Cleaning rags, cleaning buckets
• Rubber floor mats
• Hand soap/sanitizer dispenser
• Fire extinguisher

Prepared by: Ms. Rooshina Nair

Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
Prepared by: Ms. Rooshina Nair
 Case Study
Jing Restaurant - Singapore
• Cuisine - Chinese Restaurant

• Area – 3400 Sq. Ft.

• It is subdivided into two main activity

areas:

• 1000 Sq. Ft Back-of-house Area (Kitchen,

Staff Room, And Office)

• 2400 Sq. Ft Dining Area (Main Hall, Two

Private Rooms And Powder Room).
Furniture Layout Plan
The kitchen layout responds to Chinese cuisine preparation
processes, and was planned, catered and designed prior to the
rest of the restaurant.

With this area locked and technically solved the dining area was
envisioned to be an unobstructed space, with clean lines under a
neutral color palette, which will serve as canvas for the
accessories, furniture and golden ceiling.

The furniture brings the nostalgia of

China in the 1930s; luxurious velvet on
the red palette, dress the chairs and
banquettes, delicate wood detailing on
tables and stools. A microfilament hand
woven carpet from Colombia, catwalks
from the entrance to the table.

Prepared by: Ms. Rooshina Nair

Functions
LEGEND
No. Space
1​ Entrance

2​ Host Stand

3​ Four seated dining

4​ Four – five seated dining

5​ Service station

6​ Microfilament carpet

7​ Wine cellar

8​ Private dining rooms

9​ Store

10​ Powder room

11​ Toilet

12​ Pantry

13​ Kitchen

14​ Dish wash

15​ Chiller room

16​ Fish tank

17​ Office/storage

18​ Locker room

19​ Shower room

Furniture Layout Plan

Prepared by: Ms. Rooshina Nair
Axial Circulation

Furniture Layout Plan

Prepared by: Ms. Rooshina Nair
 4-5 seated
dining

Private dining room

4 seated
Wine cellar
dining

Prepared by: Ms. Rooshina Nair

 Furniture Layout Plan

From the left we see both private dining rooms showing the From the left we see the dishwashing area then the pantry
dome ceiling design above each, and then the store. After that following it the gap of the main dining area then the entrance
the section cuts through the kitchen on the right. on the right.
Prepared by: Ms. Rooshina Nair
 This section is a longitudinal cut through the private
dining room showing the dome design above it on the
left, then we see the wine cellar and the pantry after
it. Following it is the 4 seated dining area on the right.

In this section the cut runs through the 4 seated dining area showing the
geometrical ceiling design and the border around it holding all the
electrical ducts, behind it is the wine cellar. Then on the right we see the
4-5 seated dining with its dropped ceiling. Furniture Layout Plan
Prepared by: Ms. Rooshina Nair
 In this section we see the private dining room on the
left with the ceiling design following it the pantry and
then the 4-5 seated dining on the right.

This section shows the locker room on the left following it the
office/storage and then through the dishwashing area and finally the
kitchen on the right.

Furniture Layout Plan Prepared by: Ms. Rooshina Nair

Prepared by: Ms. Rooshina Nair