Introduction
It is usually very important for any restaurant, not just a college restaurant to have a proper floor plan that will ensure proper flow of activities and service. Failure of which usually leads to mishaps for example guests finding it difficult to locate the guest room or even getting lost on their way there, servers and guests bumping into each other while going round a sharp corner or when individuals have to take a seat next to a stranger(s) so as to give space for another individual to go through an aisle way. So as to avoid such situations while coming up with the plan of the restaurant, it is necessary to investigate the specific needs of the restaurant which in this particular case include; 3000 sq. foot burger restaurant on a small college campus in New Jersey. Burgers, chicken sandwiches, fries, light breakfast and beverages will be served. The opening hours of the restaurant will be 8 A.M. to 11 P.M. The seating space will be accommodating 100 customers at tables that seat 4 persons each. The staff will comprise of one chief chef, 3 assistant chefs and 6 kitchen staff.
The Basics of a Restaurant Floor Plan
A restaurant’s floor plan has a number of important factors that have to be taken into consideration especially the location of the restrooms, dining areas and the kitchen. All restaurants ought to have a practical and functional floor plan that takes into account the flow of the users from the dining space to the restrooms or from the kitchen to the dining space. Waiting areas and hostess stations ought to be placed at the front of the restaurant where individuals first enter the restaurant. The public restrooms, bar and the dining space are other spaces that also have to be placed at the front of the ...
... middle of paper ...
.... The environment of a campus is gives it more of a public restroom’s attributes. Although if theirs is lack of enough space, they could be excluded considering a campus provides other areas which carry out the same purpose.
Employee restrooms
They should be simple as possible and need to be separated from the public restrooms.
Conclusion
If all the important factors are considered and taken into consideration, one is likely to come up with a practical and functional floor plan that will ensure maximum customer satisfaction. The users of the building, inclusive of the employees, should feel comfortable working/feeding within its walls.
Works Cited
Laine, T., Kosonen, R., and Gordon, E. (1999, September). Kitchen design tool - An integrated environment for layout and ventilation design. Paper Presented at the Proceedings of Building Simulation, Kyoto Japan.
East Park Restaurant operates using a hybrid (mixture of vertical and horizontal) organizational structure where Boos reports to the company’s owners. Assistant managers and front...
... universities have communal bathrooms like Iowa does, unless the student pays extra for a different dorm. In fact there are twenty nine different room choices, varying from $4,353 to $10,720. Most students have learned to live with communal bathrooms, but some find themselves incapable.
Since we will be operating a brand-new restaurant from the ground up, we will need to hire extra personnel to assist us in our initial “trial run”, so to speak. The main managerial positions that need to be filled are assistant manager, accounting manager, top Chef/manager and purchasing supervisor. I will be the acting general manager. The majority of our front house staff will consist of servers, bus persons, greeters and bartenders. These positions will be best suited for our college student
Our team has been instructed to help advise on a business case involving a restaurant, The Mongolian Grill. It’s owner, John Butkus, is contemplating renovations, in hopes of adding capacity and increasing revenue. There are several scenarios that are available to him. One option is to add an extra food bar. The second option is to move the location of the cooking area. He can also implement both options, if he so chooses. Our team has done the appropriate financial calculations, as well as qualitative considerations.
...hey have entered the house, and then keeps it as you pass through the disappearing walls, pivoting doors, retractable stairs, and floating floors. It incorporates architecture, interior architecture and furniture design to create a total design that can be modified for different occupants. It truly is functional space.
Some dining locations are open past 8:00 PM several nights of the week on-campus. However, many of these eating facilities are relatively unknown to a large portion of the underclassmen. Most are located under dorms and hidden from the student’s eyes. They are also incapable of holding a large amount of students simply because they don’t have the room.
Flexibility seems to be the most heavily concentrated component for Subway restaurant which is followed by quality. Speed, cost and dependability are equally the same. The data was collected from primary research by asking Mr. Stuart House to distribute 20 points across the performance objectives. This information was used to construct a polar diagram of Subway as seen above (Appendix 3).
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
For this task the brief was to design the construction, soundproofing and acoustic treatment of a recording studio complex within a series of set constraints. The complex had to include a control room, live room reception and bathroom, within an overall floor space of 15m x 15m. The main focus was to be on acoustic design with the use of scale drawings to make the studio clear and easy to understand. For this studio the idea was to design a space suitable for recording large ensemble groups such as orchestras and so the space was designed with this in mind when regarding the size shape and layout of the space.
An evaluation of the restaurant’s strengths, weaknesses, opportunities and threats served as the foundation for this marketing plan. The plan focuses on the restaurants marketing strategy, suggesting ways in which it can build on new customer relationships, and development of new food products and targeted to specific customer groups.
I recommend that we decrease the average service times for all food stations as well as reduce the minimum service time for the interactive cooking station and increase the inter-arrival time. We can implement this by offering specials a half hour to an hour before the rush period begins, have enough precooked meals available to accommodate the rush and precook the ingredients for the interactive station. We can also have the manager step in as the second cashier whenever a certain amount of time transpires. The cashier on duty can signal to the manager by hand gestures or a light when the wait time has exceeded two minutes, respectively. I also recommend that the layout of the cafeteria be changed. The new layout will give us better organization of the lines in order to decrease confusion.
From this report, it is clear that a series of steps have to be taken in order to construct or renovate a building. Firstly, a problem is defined and in order to understand this information is gathered through a survey. Once the survey is drawn up, structures are determined. After calculating loads, sizes of structural members are figured. Materials are tested before using them in real life structures, hence creating a safer structure. When everything is on the point, the structure is constructed. In conclusion, this report shows that various factors contribute to the context of a design brief.
From marketing perspective, LOCATION for the fast food service to the potential customers is most important according to Maritz Marketing Research. The recent study showed the location has to be convenient. The analysis said that adults under the age of 65 prefer convenient location for their fast food. They need their service to be in “an arm distanced”, which means the convenient location helps customers save their time, traveling cost. For the fast food chain companies, locating the branches to reach customer becomes a positioning strategy.
Being an architect is a very important thing, you have a large amount of responsibility. You control a large aspect of someone’s life whether it is where they walk in a shopping centre or where they sleep and eat, and that is why it is very important to design for yourself and your client. You have to imagine the space as if you were there, you need it to be
Having single-occupancy neutral bathrooms in more public locations would offer a safe place for people who suffer from anxiety disorders to relieve themselves. About 7% percent of adult Americans have been diagnosed with some form of social anxiety (Muskin). Adding single-occupancy neutral bathrooms to schools and public locations would end the stress that these people face daily with trying to figure out when the best time to avoid others is. The privacy offered by these bathrooms would also be helpful to many others including women who are breastfeeding their children and those who are handicapped and find it difficult to use the stalls in other public