Unit 1

Planning and Operating Various Food & Beverage Outlet

Planning Layout of Functional Areas:

A restaurant is among the most profitable areas of any hotel operation- but it is also among the most neglected. A well designed facility contributes in a big way to the profitability of the organization in more ways than one, although the architect and other designers make a facility unique with their imagination and creativity.

Guidelines and Design Considerations:

Following are the basic principles and guidelines which should not be ignored while making a restaurant:There should be maximum return on investment. There should be an efficient flow of people and products within the facility and equipment should be well placed. The facility must provide safe working space for employees and public access space to guests. Design and layout must take sanitation issues into accounts. The facility should lend itself to employees work efficiency so that fewer employees are needed to meet quality standards and labour costs are lowered. Equipment should be energy efficient for making facility maintenance costs low. Facility design should render employee supervision and other management activity easy. Restaurateurs like to think every seat is the best, of course. When designing the dining area, a well-planned scheme carefully shapes the customers perception with these components: a) b) c) d) e) f) g) Table shapes, sizes, and positions Number of seats at each table Multiple floors, steps, or elevated areas of seating Paintings, posters, or murals Type and intensity of lighting Planters, partitions, or screens Attention to sight lines, to block any undesirable view (restroom, kitchen, service areas) h) Muffling of distracting noises (clattering dishes, outside traffic, or construction) i) Placement of service areas (coffee stations, dirty dish bins, etc.)

Ancillary Areas of F & B Outlets:

In general, especially in large operations, five main back-of-the-house service areas can be identified: 1. Still room/ Pantry 2. Kitchen stewarding 3. Hot plate/ food pick up area 4. Linen room 5. Store RESTROOMS The size of restroom depends on the seating capacity of the restaurant. Restroom locations are most likely a function of where plumbing lines are, and these are usually near the bar and/or kitchen. Minimum restroom space requirements are based on the number of guests in restaurant at any one time. The requirements include the number of water closets (the common legal name for toilets in stalls), urinals for mens rooms, and lavatories (washbasins) for hand washing.

Ratio of restroom facilities per guest

Fixture Toilet Urinal Wash basin Male Guest 1 for every 100 1 for every 25 1 for every toilet Or 1 for every 5 urinals Female Guest 2 for every 100 --1 for every toilet

PANTRY The pantry or service room is located between the kitchen and the restaurant. It stores items such as hollowware, special service equipment, glassware, linen, condiments, disposables, etc. that are not stored is sideboards or hotplate. The servers can collect coffee, open wine, prepare trays, wipe the edge of dishes, prepare bread baskets, collect water, etc. in the pantry. This area is used for getting ready to serve or organizing for service which usually cannot be done in the small area of the sideboard. Two swing doors connect the pantry to the service area. One is to enter the restaurant and the other to return to the pantry.

The equipment required in the pantry depends on its location. For a restaurant situated on ground level, one does not need an exhaustive list of equipment as it is located closer to the main kitchen, still room, and wash up area. Given is a list for pantry of a restaurant located far from still room, main kitchen, and wash up: Cupboards-for glassware, condiments, disposables, special service equipment, linen Linen box-for soiled linen Stainless steel work table Plate warmer Bain-marie Range for making coffee /tea Water cooler Refrigerator Sink for washing service equipment Sink for hand wash Some hotels or restaurants may have less or more equipment than what has been listed depending on menu items on offer, service styles and location of kitchen and service area. The following are examples of some activities carried out by waiters in the pantry: Waiters come in with soiled linen, throw it in the soiled linen box located near the swing door. Pick up fresh and clean ones from the linen cupboard, go to the restaurant to prepare the table. Waiters coming into the pantry with dirty crockery, cutlery, and glassware deposit them on the landing table near the wash, properly stacked for washing. Cutlery is placed in cutlery box and food waste is pushed into trash. The washed crockery, cutlery, glassware are air dried/wiped and stored in the appropriate area. (Imagine the situation if waiters are to carry all these soiled ware to centralized wash area at ground level) Waiters pick up food from bain-marie and serve. They collect dishes from kitchen/pantry, pick up the plate from warmer, and proceed to the restaurant for service. Coffee, tea, etc. may be prepared by pantry staff and tray for beverage is prepared on the work table.(Imagine the situation if waiters are to collect coffee from the still room) Water is collected from the cooled during service. Finger bowls, lemon pieces, and warm water are collected from the pantry and made at sideboards just before the end of a meal.

Layout of Pantry

Objective of Good Layout

The main objectives of plant layout are to optimizing the process of production process within the plant. Such an optimizing results in : 1. Productivity of activities 2. Reduction of cost regarding to: a) Money b) Time c) Labour d) Land e) Psychological 3. Smooth flow of: a) Job b) Materials c) Labour force Above overall objectives could be mentioned in details as follow: To provide enough production capacity To reduce the cost of material handling To minimize the accidents and hazards to personnel To reduce the congestion and to utilize the space efficiently and effectively To utilize the labor efficiently and to improve the morale of the employees
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To achieve the easy supervision To make the maintenance process easier as well as to achieve high degree of machine/equipment utilization To improve productivity STEPS IN PLANNING Effective planning takes time and generally requires the specialized knowledge of people such as contractors, food service suppliers and interior designers. Preliminary Considerations: There are a many steps and people involved in the planning process of an F&B outlet. The commitment of capital fund is likely to be substantial; the amount of planning to help ensure that project goals are met without surprises also involves a substantial time commitment. Efficient planning comprises the following sequence of actions. Day 1 6 months Year 1 18 months
Opening Day

--Concept development --Tentative site selection --Market analysis --Competition analysis

--Financial feasibility analysis --Pro froma financial statements --Tentative financial statements

--Licenses and approvals sought --Architectural Proceedings --Corrections --Working blueprints

Contracts list for bid --Contract list --Construction --Furnishing and equipment contract --Employment of key personnel --Selection and training of key personnel

Fig: Steps in planning a restaurant

Factors to be considered while planning 1. Themes of the outlet In the phase of concept development, restaurateurs must understand that food choices in an affluent society are highly personal, based on ones family background, income level, work environment, living conditions, and the particular social occasion. Therefore, the application of marketing principles to ensure a satisfactory meal experience cant be escaped. Ultimately, however, they chose the place because it suited their mood, their dress, their time frame, and so on.

2. Branding Branding is the combination of the advertising and design elements used to familiarize consumers with a concepteverything from the logo and colors selected for signage, to a slogan, the menu, business cards, advertising, uniforms, catchy names for signature dishes or drinks, and so on. Brand enables to decide how to market it to the public, differentiating it from competitors as well as strengthening the promise and emotional benefits. Branding also gives business some legal protection from competitors and copycats. 3. Studying The Market In determining the potential success of concept, the restaurateurs have to see if it will: work in the particular location they have chosen; generate sufficient sales to realize a profit; have a certain amount of staying power no matter what the economy does. Any potential investor will most definitely want to see the proof that have been thought through these items thoroughly and put them in writing. The written document is called feasibility study, the research have been done to justify the implementation of concept. There are two basic types of feasibility studies: A Market Feasibility study defines the target customer, analyzes the competition, and also looks closely at the trade area around the restaurant. A Financial Feasibility study covers the money mattersincome versus outgoplus the costs of getting started. 4. Selecting a Site There are two important designations in site selection: Concept of convenience oriented or Concept of destination oriented. A convenience-oriented restaurant, like a fast-food franchise, depends primarily on a nearby base of customers to be dropins, generally for unplanned visits. Destination-oriented restaurants attract guests often because of their unique concepts. Customer visits in this case are planned ahead of time, and may involve a long drive, depending on the attractiveness and availability of the concept. A destination restaurant is more likely to be the choice for a special occasion or fancier meal. Factors affecting for site selection a) b) c) d) e) f) The type of customer Construction or remodeling costs Investment requirements by lending institutions Local ordinances, state and federal laws Availability of workers The option to sell alcoholic beverages
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g) Parking availability and accessibility h) Occupancy costs: rent, taxes, insurance, and so on i) Utility requirements j) Speed of traffic k) Proximity to workforce l) Previous Ownership. m) Visibility & Accessibility n) Restaurant Cluster. o) Guests, both Regular and Infrequent.

Staff Requirements Calculation

The number of staff required for a function is determined by many factors such as Number of people to attend Type of function Types of food service Number of dishes offered In a formal banquet, one food server is for every 10 covers. One wine waiter for every 15 covers, if beverages are served on cash basis: for every 25 covers, if drinks are inclusive and limited. One waiter for 30 covers for buffet service, in general however, it cannot be calculated by applying this norm as it depends on the number of food stations and other counters to be manned, number of dishes to be served by the waiters, etc One supervisor for every 30 covers for a formal function and 75 covers for a buffet. One head wine waiter for every four to five wine waiters. The banqueting in-charge must ensure that the duty allocation is done properly in such a way that everyone is distributed with adequate tasks and no waiter remains ideal. The wine waiter engaged for the service may assist in the mise-en-place and in food service. Briefing the staff on the service procedure is the most essential part for the successful service which should be done just before the function.

Guidelines for Space Allocation for Seating in Various types of F&B outlets
Type of Establishment Restaurant luxury Medium restaurant Coffee shop Bar and lounge Staff Canteen Formal service Counter service Table service (Club) Cafeteria (commercial) Cocktail parties and reception Banqueting rounds Banqueting sprigs Theatre seating Desk seating arrangement Space Allowance per Cover (in Square feet) 18 12-14 10-12 6-8 6 10-12 6-10 14-16 6-8 4-6 12 10 8 16

Note: The above allowances take into account the area within dining rooms used or service and seating. These, however, do not include toilet, wash room, and any other customer facilities.

Suggested Minimum Aisle Dimensions

Area Institution Banquets Lunch room cafeteria Fine dining Customer Access Aisles (in Inches) 18 18 18 Service Aisles (in Inches) 24 30 36 Main Aisles (in Inches) 48 48 54

Checklist for Effective Design

Properly designed dining areas necessitate a complex planning process to ensure the following: 1. The completed dining area has the proper appeal and ambience. 2. A minimal investment for dining service is made. 3. A maximum return on the investment in space is made. 4. There is a practical layout to ensure an efficient flow of guests, employees, food products, and equipment within dining areas.

5. Simplified procedures for performing required task is possible. 6. Dining areas provide safe work space for employees and public access space for guests. 7. Dining areas adhere to the high sanitation standard which the property requires. 8. Dining areas lend themselves to efficient employees work. 9. Dining areas lend themselves to low maintenance costs. 10. Dining areas are energy efficient. 11. The design makes the supervision of dining service employees and other management activities easy. 12. The design provides guests with the comfort zone they desire.

Designing tips:
Avoid too much distance from the service counter and guest. Too vast a menu causes delays on the part of customer in selecting their dishes. Ensure proper size and positioning of service stations. Lighting that falls on the ceiling makes space look larger. Use of glass panels, mirrors, paintings with a deep perspective or sceneries on walls which suggest to the viewer something distant. A lighted wall panel gives a feeling of spaciousness. Use cool and light colours on walls, floors, and ceilings of the restaurant. Clear plastic or glass tops of tables through which floors are visible make them appear larger instead of being cut into small segments wit piece of furniture. If floor coverings are continued over parts of walls, this also gives an impression of larger spaces because of continuity of floorings. Use proper degree of illumination in different parts of an area.

Space and sizing guidelines:

Floor plan guide

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It should be pointed out that no rule of square feet per person can be exact, because too many variables exist. The space consumed by entry and kitchen door aisles, for example, is almost equal in a room of 800 square feet, but the percentage of the room used is less in the latter. Seating capacity can be determined only by a final layout, but the approximate capacity of a room can be determined by this rough guide: Banquet or institutional seating: 10-12 square feet per person Cafeteria or lunchroom seating: 12-14 square feet per person Fine dining : 14-16 square feet per person Banquet 2 persons 4 persons 6 persons 8 persons 10 persons Institutional 24x24 30x 30 30x 72 30x 96 or 60 diam. 72 diameter Lunchroom Cafeteria 24x30 30x 30 30x 72 30x 96 30x 120 Fine Dining 24x 30 30x 36 36x 36 42x 42 48 diameter 60/72 diameter 60/72 diameter

Suggested Table size:

Typical seating layouts:

As rough rules of thumb, remember that tables laid out diagonally will increase seating capacity and a smaller quality of tables with greater seating per table increases seating capacity but reduce flexibility.

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Specimen layout of a restaurant cum bar :

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Bar and Back bar Dimensions

A. 100-128: Overall width required for customer, bar and back bar counter B. 18- 24 Average space required for seated or standing customer C. 28-38 Average depth of bar top plus equipment D. 30-36 Average aisle between front bar equipment and back bar E. 24-30 Back bar

F. 42-45 Height to bar top G. 11- 12 Distance from front of bar to edge of stool H. 6- 9 Distance from bar front to center of foot rail. I. 7-9 Height to center of foot rail J. 18-26 Average depth of bar equipment K. 30 Height of bar equipment L. 36- 42 Height of back bar counter

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Drink Rails and Bar Dimensions

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Dining/Service/Walk away Dimensions

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Booth Seating

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Seating for a Lounge

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Floor Plan of a Bar with Elevated Dining Area

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Bar in the centre of the Floor Plan

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A Typical Lounge/Dining Arrangement

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