PowerPoint Presentation

Basics of Food Facility Design: Module 1DETERMINING YOUR FACILITYS SPACE NEEDS

INTERNATIONALCULINARY CENTERHow Big?For restaurants, driven by # seats needed (typically)For retail food operations, driven by breadth and type of offeringsDrivers:Seating type envisionedOffering complexityStyle of serviceOperating hoursFinancial goals and limitationsSpace available (if you have a site in mind)

INTERNATIONALCULINARY CENTERConnects to FeasibilityAre these seat counts realistic for the experience you are trying to create with your concept?KEY CONCEPT: Being slightly undersized is better than being too big

INTERNATIONALCULINARY CENTERAllocating Front of House Square Feet (SF)Fast food seating: 10 -13 SF/seatCasual dining: 14-17 SF/seatFine dining: 18+ SF/seatTableside service: 22+ SF/seatBar seating areas: 14 22+ SF/seat

For counter service and line up space: For each counter service worker, allocate 60-80 SF

INTERNATIONALCULINARY CENTERAsk Yourself:

What square feet per seat value would you pick for this restaurant?

INTERNATIONALCULINARY CENTERFrom Seating to Total Space*Full service:Start with # seats x SF/seatAdd on 5-10% for circulationAdd 50-60 SF per bartender for FOH barAdd 2-3 SF/seat for restroomsAdd 1 SF/seat for host/waitingGenerally FOH represents 50-70% of the total spaceLimited service:Start with # seats x SF/seatAdd on 15-25% for circulationAdd on 2 SF/seat for restroomsGenerally FOH represents 50% or less of the total space

* YMMV a lot, depending on concept

INTERNATIONALCULINARY CENTERSome Typical ValuesRestaurant TypeDining Space ft2/dining seat Bar Seating area ft2/bar seat Restroom area ft2 /total seatsGross kitchen ft2/total seatsTotal ft2 of building/total seatsCasual Dining15.8619.392.0911.5935.049Fine Dining17.3613.891.898.7539.13Quick Service12.27N/A3.2326.757.04Overall Mean Ft215.9819.392.3716.2942.10

INTERNATIONALCULINARY CENTERFrom Counter Area to Total SpaceRetail service with no seating:Start with # counter positions x 60-80 SFThen double this number to include FOH circulation for your customers (more if you plan on having self-service shelving as well)Generally FOH represents 50% or less of the total space you need for your operation

INTERNATIONALCULINARY CENTERTypical BOH ProportionsLimited Service: 50% - 85% of total space25-30% of this is storageCasual Dining: 30 50% of total space25-35% of this is storageRetail Food Shop: 50 - 75% of total space40-50% of this is storage

INTERNATIONALCULINARY CENTER

INTERNATIONALCULINARY CENTER