Restaurant Constituencies Affected by Layout Restaurant Layout Guests

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Restaurant Constituencies Affected by Layout Restaurant Layout Guests Restaurant Operations Management: Principles and Practices

Restaurant Constituencies Affected by Layout Restaurant Layout Guests Restaurant Operations Management: Principles and Practices Ninemeier/Hayes Employees Owners/Managers © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 1

Close Look at Restaurant’s Planning Team • • • The Owner The Architect The

Close Look at Restaurant’s Planning Team • • • The Owner The Architect The Restaurant Manager The Kitchen Designer The Builder Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 2

Food Processing Requirements and Design/Layout Concerns Make/Buy Analysis Range of Ready Serve (Convenience) Foods

Food Processing Requirements and Design/Layout Concerns Make/Buy Analysis Range of Ready Serve (Convenience) Foods Ingredients for Menu Items Ready-Service Menu Items On-Site Production Requirements Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 3

What About the Dining Room? • Must large groups be accommodated? • Can tables

What About the Dining Room? • Must large groups be accommodated? • Can tables be moved together for different seating configurations? • What about tableside food preparation? • Is space needed for “help yourself” buffets or salad bars? • Should space be planned for serving “take out” food guests? Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 4

Local Regulatory Agency Concerns About the Restaurant’s Exterior • • • The total number

Local Regulatory Agency Concerns About the Restaurant’s Exterior • • • The total number of parking spaces including their length/width Parking lot access to public thoroughfares adjoining a parking lot The number, location and size of handicap parking spaces The amount of landscaped areas on the restaurant’s lot Restaurant signage (square feet relative to the building’s exterior) and its location Location of emergency building exits Number of handicap accessible entrance doors Fire department access points Specifications for areas where trash and garbage are contained until removal Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 5

Components in Receiving and Storing Areas • Walk-in freezer • Walk-in refrigerator • Office

Components in Receiving and Storing Areas • Walk-in freezer • Walk-in refrigerator • Office with windows to enable office users to observe receiving and work preparation areas • Dry storage area • Employee locker rooms • Space for mobile racks, a receiving scale and a can (cart) washing area Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 6

Steps in Restaurant Layout Planning Step 1: Step 2: Step 3: Step 4: Step

Steps in Restaurant Layout Planning Step 1: Step 2: Step 3: Step 4: Step 5: Restaurant Operations Management: Principles and Practices Ninemeier/Hayes Consider (Define) Functional Areas Design Specific Work Stations Integrate Work Stations into Functional Areas Modify Functional Areas Make Final Layout Decisions © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 7

Functional Areas for Hilotown Restaurant • Small storage areas • Kitchen with maximum flexibility

Functional Areas for Hilotown Restaurant • Small storage areas • Kitchen with maximum flexibility to prepare “from scratch” and convenience foods • License to sell alcoholic beverages (bar is needed) • Ala carte dining area • Banquet area Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 8

Hilotown Restaurant (A) Kitchen: Receiving and Storing[1] Primary Activities Product Receiving Frozen, Refrigerated and

Hilotown Restaurant (A) Kitchen: Receiving and Storing[1] Primary Activities Product Receiving Frozen, Refrigerated and Dry Storage Areas Locked Freezer Refrigerator Locked L O C K E D Dry Storage [1] Note: Neither this nor other drawings in this Figure are drawn to scale. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 9

(B) Kitchen: Entrée Preparation Primary Activity: To pre-prepare meat, poultry and seafood entrées. Note:

(B) Kitchen: Entrée Preparation Primary Activity: To pre-prepare meat, poultry and seafood entrées. Note: a sink may be needed (seafood preparation) as well as a meat slicer. Under-counter shelving for pan storage. (C) Kitchen: Multi-Purpose Table Primary Activity: a mobile table can be used for miscellaneous preparation activities and for banquet plate assembly. Note: a drawer and under-counter shelving provide storage for small utensils and pots/pans. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 10

(D) Kitchen: Vegetable Preparation Primary Work Activity: Work Station to pre-prepare fresh fruits and

(D) Kitchen: Vegetable Preparation Primary Work Activity: Work Station to pre-prepare fresh fruits and vegetables. (E) Kitchen: Pantry Primary Work Activity: To prepare and/or retrieve pre-prepared salads and desserts. Note: Fresh produce will be cleaned and pre-prepared in this work station. Storage for knives/other small utensils (in a drawer) and for cutting boards and pots/pans (under-counter top shelf) will be helpful. Note: Under-counter refrigerator (for prepared salads), shelving units (for fresh desserts) and a warming device (fresh breads) will be ideal. Water may be necessary depending upon pantry’s location to other work stations. A small freezer will be needed to store ice creams. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 11

(F) Kitchen: Pot/Pan Sink Primary Work Activity: to wash, rinse and sanitize pots/pans. Spray

(F) Kitchen: Pot/Pan Sink Primary Work Activity: to wash, rinse and sanitize pots/pans. Spray attachment and dispenser in trough to remove food from soiled pots/pans. Wash/rinse/sanitize sinks; ample soiled/clean counters for accumulated pots/pans. Shelving under clean counter to store cleaning chemicals and supplies. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 12

(G) Kitchen: Cooks’ Line/Server Pick-up Area Primary Work Activity: To cook (heat) all items

(G) Kitchen: Cooks’ Line/Server Pick-up Area Primary Work Activity: To cook (heat) all items (cooks) and to retrieve all hot food items (servers in ala carte dining room). 1 8 7 2 3 6 4 6 9 5 Legend: 1 – Deep Fryer 2 – Work Counter 3 – Range Oven 4 – Grill 5 – Broiler 6 – Under-counter refrigerator (cooks) 7 – Under-counter refrigerator (servers) 8 – Under-counter shelving (cooks) 9 – Under-counter shelving (servers) 8 7 Note: all production equipment must be under ventilation/fire-suppression system. A warming unit and remote printer are needed. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 13

(H) Kitchen: Dishwashing Area Primary Work Activity: To wash all dishes/flatware and related serveware

(H) Kitchen: Dishwashing Area Primary Work Activity: To wash all dishes/flatware and related serveware items used by the restaurant. Legend: 1 – Soiled dish counter, spray attachment and disposer 1 2 – Dish Machine (rack-type) 2 Restaurant Operations Management: Principles and Practices Ninemeier/Hayes 3 3 – Clean dish counter (booster heater below) © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 14

Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle

Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 15

(J) Dining Room: Server Area Work Station Primary Work Activity: Servers can pick up

(J) Dining Room: Server Area Work Station Primary Work Activity: Servers can pick up beverages, retrieve products/supplies and place food/beverage orders on point-of-sale system. Note: Counter space needed for coffee maker and point-of-sale data machine. Under/over counter shelving for napkins, flatware, paper supplies, credit card authorizer and table condiments. Bun warmer under counter. (K) Dining Room: Reception Counter Primary Work Activity: To meet, greet and seat dining room guests. Note: Counter area for electronic reservation/table status system, under-counter storage for menus, children’s novelties; need telephone access. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 16

(L) Other Functional Areas: Employee Restrooms/Manager’s Office/Public Restrooms Men Women Manager's Office Note: Plumbing

(L) Other Functional Areas: Employee Restrooms/Manager’s Office/Public Restrooms Men Women Manager's Office Note: Plumbing costs may be reduced if men's/women's locker room and public restrooms are adjacent. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 17

Functional Areas with Work Stations Restaurant Operations Management: Principles and Practices Ninemeier/Hayes (Preliminary Draft:

Functional Areas with Work Stations Restaurant Operations Management: Principles and Practices Ninemeier/Hayes (Preliminary Draft: not drawn to scale) © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 18

Functional Areas with Work Stations (Second Draft: not drawn to scale) Restaurant Operations Management:

Functional Areas with Work Stations (Second Draft: not drawn to scale) Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 19

Equipment Purchase and Selection Factors • • Function/Need Capacity Total Cost Design/Appearance Size/Dimension Safety/Sanitation

Equipment Purchase and Selection Factors • • Function/Need Capacity Total Cost Design/Appearance Size/Dimension Safety/Sanitation Flexibility Other Factors Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 20

Food Preparation Equipment • Food Mixers • Cutters/Mixers (VCMs) • Food Cutters/Choppers (Buffalo Choppers)

Food Preparation Equipment • Food Mixers • Cutters/Mixers (VCMs) • Food Cutters/Choppers (Buffalo Choppers) • Food Processors • Slicers Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 21

Food Production (Cooking) Equipment • • • Ovens Ranges Tilting Skillets Broilers and Salamanders

Food Production (Cooking) Equipment • • • Ovens Ranges Tilting Skillets Broilers and Salamanders Deep Fryers Compartment Steamers and Steam -Jacketed Kettles Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 22

Serving Equipment • • • Hot Food Serving Carts Bread/Bun Warmers Infra-Red Heating Warmers

Serving Equipment • • • Hot Food Serving Carts Bread/Bun Warmers Infra-Red Heating Warmers Bain Maries Heated (or Refrigerated) Pass-Throughs Coffee Brewing Equipment Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 23

Other Types of Foodservice Equipment • • • Ventilation hoods with fire suppression systems

Other Types of Foodservice Equipment • • • Ventilation hoods with fire suppression systems Pot and pan racks Pallets/shelving in storage areas Food preparation sinks Food preparation counters/mobile tables Conveyor lines (to pre-plate items for banquet service) Mobile dish/glass racks Carts, trays, bus tubs Two-wheeled carts Numerous utensils, tableware and food/beverage preparation items and supplies Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 18. 24