C-RESMT Module 5 Restaurant Design Layout of Food Service Facilities

Blueprint for a Perfectly Efficient Kitchen

• Concept & Initial Assessment

• Key Stations and Workflow

• Layout & Equipment Selection

Concept & Initial Assessment (Understanding Menu & Workflow)

•Each item on a menu—burgers, fries, and milkshakes—requires specific stations and dedicated equipment that support a smooth, organized workflow.

•By keeping similar tasks and items close together (e.g., cooking burgers and frying fries side by side), the kitchen can maintain speed and quality.

•An effective layout minimizes steps, reduces wait times, and maximizes efficiency, enhancing the customer’s experience.

How Big Should the Kitchen Be

•Kitchen Space:25-40% of the total restaurant area

•Dining Space:60-75% of the total restaurant area

Factors to Consider:

• Menu Complexity: A complex menu may require a larger kitchen to accommodate additional equipment and prep areas

• Service Style: Fast-casual restaurants or those with higher turnover may need a more spacious kitchen to handle volume efficiently, while fine dining may focus on more spacious dining are

• Equipment and Storage Needs: Restaurants with heavy equipment needs (e.g., fryers, grills) or significant storage (e.g., fresh ingredients, frozen items) may need to allocate more space to the kitchen.

Key Stations and Workflow

it’s a full circle, designed to keep everything in motion without interference. This setup is what makes a kitchen efficient, keeping everything within reach and ensuring each task flows into the next.

• Storage

• Preparation

• Cooking

• Assembly

• Service and Dining

• Warewashing and trash holding

• Back door and receiving

Layout & Equipment Selection

Identify essential equipment for each station and discuss placement to ensure efficiency in kitchen

Receiving

• Delivery & Inspection of goods Relationship to other areas

• Storage areas

• Access for Vehicles

• Pre – preparation and preparation areas

Dock Area

A small food service operation served entirely by small delivery trucks requires far less space for receiving than does a large operation served by semi trucks

storage

• Dry or canned food storage

• Paper and cleaning supplies storage

• Refrigerated storage

• Utensil and cleaning equipment storage

Relation to Other Areas

• Receiving

• Pre-preparation and preparation

Pre- Preparation

• Where foods are processed, mixed, combined, held, cleaned, or otherwise made ready for final preparation

• Typically occurs prior to the meal is served

Relationship to Other Areas

• Storage areas

• Final Preparation (Hot Food

Final (Hot Food) Preparation

• Frying, steaming, broiling, grilling, and other processes adding heat to the food

• Typically occurs as the meal is served

Relationship to Other Areas

• Pre-preparation

• Storage for “directs” (items that go directly from storage to final prep, such as steaks, chops, frozen French fries

Employee Locker Room

• Rest rooms for employee use

• Secure storage for employee belongings Relationship to Other Areas

• Can be relatively separate from other functional area

Baking

• Produces baked goods, such as rolls, muffins, cookies, cakes, pastries, and similar items

Relationship to Other Areas

• Pre-preparation

• Can be relatively separate from other functional areas

• Requires dry and refrigerated storage

• Locating the bakery near customers can increase sale

Service Area

• Design varies based on food service concept

Relationship to Other Areas

• Final Preparation

• Ware Washing

Dining

space requirements are a function of (a) anticipated number of guests, and (b) seat turnover rates- guest per hour. These are average turnover rates for various foodservice concepts

Bar

• Service of spirits, beer, wine, etc.

• A bar for servers who take drinks to customers tables is a “service bar”

Relationship to Other Areas

• Adjacent to customer reception

• If food is served at the bar, it should be near final

preparation.

Ware Washing

This is where we wash our glass ware, china ware, and

silver wares

Relationship to Other Areas

• Final preparation

• Ware washing

• Bar (if part of the concept)