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BASICS OF FOOD FACILITY DESIGN: MODULE 2

PRINCIPLES OF GOOD FRONT OF HOUSE DESIGN

Note: These slides do not have narration.

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BASIC SEATING LAYOUT PRINCIPLES1. Match mix of table sizes to

anticipated party sizes.2. Place seating in zones; avoid

the “dining hall” effect3. “Anchor” all deuces*4. Put largest tables and/or

booths in the highest traffic locations

5. Screen restrooms visually

*A “deuce” is a table for two

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ANCHORED DEUCESZen Palate, NYC

Landmarc Time Warner, NYC

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GOOD LARGE TABLE PLACEMENT

Cut Steakhouse, Beverly Hills, CA

Gordon Ramsey, London

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GOOD RESTROOM SCREENING

RETAIL /TAKE OUT

ENTRANCE

WAITING AREA

BACK OF HOUSE

BACK OF HOUSE

SERVER STATION

SERVERSTATION

BAR SEATING

SERVERPICKUP

WOMEN

STAFF

RAW BAR

MEN

COATS

WAITING AREA

HOST

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SERVICE STAND PLACEMENTIn full service restaurants, ensure you have a service stand within 25 feet of every seat

COATS

SERVER STATION

BAR

BUFFET AREA

PRIVATE DINING ROOM

KITCHEN

HOST

P.O.S

SERVERSTATION

ENTRANCE

SERVER STATIONS

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GOOD LIMITED SERVICE DESIGN• Clear flow from entry

to service counter• Seating separated

from lines• Flexible seating• Dedicated seating for

parties of one

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GOOD COUNTER SERVICE DESIGN• Products displayed at waist level

or higher• Easily identified order and

cashier area• Lower portion of counter for

accessible service• Bright and flexible lighting• 60” aisle

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FURNITURE• Consider:

– Weight and ease of movement– Arm height relative to table– Seat shape and height– Stackability or ability to be

easily inverted on tables when cleaning the floor

– Room for knees– Room for bags and other

personal possessions– Separating partitions should

be just above shoulder height of seated guests

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SPACING GUIDELINES• 36” for service traffic• Chair backs no closer

than 12” apart• Parallel tables ideally 18”

apart; in expensive markets, consider 12”

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FLAT AND CLEANABLE FLOORSBe careful with grouted tile or other finishes with depressed seams

Yes No

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EFFECTIVE LIGHTING• Use indirect lighting as

much as possible; only use direct lighting on tabletops or counters

• Warm (yellow-ish) light is better than cool (blue-ish light)

• Consider dimmers, centralized control

Houston’s

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CONTROLLING SOUND• Soft finishes on two

adjacent surfaces• Upholstered seating• Placemats or linens

on tables• Sound deadening

panels in the ceiling

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