ISBN-10:
0470250755
ISBN-13:
9780470250754
Pub. Date:
02/02/2010
Publisher:
Wiley
Successful Restaurant Design / Edition 3

Successful Restaurant Design / Edition 3

by Regina S. Baraban, Joseph F. Durocher

Hardcover

View All Available Formats & Editions
Current price is , Original price is $99.0. You
Select a Purchase Option
  • purchase options
    $73.24 $99.00 Save 26% Current price is $73.24, Original price is $99. You Save 26%.
  • purchase options
    $53.79 $99.00 Save 46% Current price is $53.79, Original price is $99. You Save 46%.
    icon-error
    Note: Access code and/or supplemental material are not guaranteed to be included with textbook rental or used textbook.
  • purchase options

Overview

Successful Restaurant Design / Edition 3

An integrated approach to restaurant design, incorporatingfront- and back-of-the-house operations

Restaurant design plays a critical role in attracting andretaining customers. At the same time, design must facilitate foodpreparation and service. Successful Restaurant Design showshow to incorporate your understanding of the restaurant's front-and back-of-the-house operations into a design that meets the needsof the restaurant's owners, staff, and clientele. Moreover, itshows how an understanding of the restaurant's concept, market, andmenu enables you to create a design that not only facilitates aseamless operation but also enhances the dining experience.

This Third Edition has been thoroughly revised andupdated with coverage of all the latest technological advances inrestaurant operations. Specifically, the Third Editionoffers:

  • All new case solutions of restaurant design were completedwithin five years prior to this edition's publication. The examplesillustrate a variety of architectural, decorative, and operationalsolutions for many restaurant types and styles of service.

  • All in-depth interviews with restaurant design experts are newto this edition. To gain insights into how various members of thedesign team think, the authors interviewed a mix of designers,architects, restaurateurs, and kitchen designers.

  • New information on sustainable restaurant design throughout thebook for both front and back of the house.

  • New insights throughout the book about how new technologies andnew generations of diners are impacting both front- andback-of-the-house design.

The book closes with the authors' forecast of how restaurantswill change and evolve over the next decade, with tips on howdesigners and architects can best accommodate those changes intheir designs.

Product Details

ISBN-13: 9780470250754
Publisher: Wiley
Publication date: 02/02/2010
Pages: 336
Sales rank: 800,847
Product dimensions: 8.60(w) x 10.90(h) x 1.10(d)

About the Author

REGINA S. BARABAN is an editor, journalist, and educatorspecializing in the hospitality and design fields. She was thefounding editor of Hospitality Design magazine and hastaught restaurant design at Harvard University, New YorkUniversity, and the University of New Hampshire.

The late JOSEPH F. DUROCHER, PhD, was a faculty member inthe Department of Hospitality Management at the University of NewHampshire where, among other courses, he taught restaurant andhotel design. Dr. Durocher, who also taught at Cornell Universityand New York University, was the equipment editor for RestaurantBusiness and Institutional Distribution magazines.

For more information from the authors about this book, visitwww.successfulrestaurantdesign.com

Read an Excerpt

Click to read or download

Table of Contents

Preface.

Acknowledgments.

Chapter 1: Where Design Begins.

The Type of Restaurant.

The Market.

Potential Customers.

Ethnic, Religious, and Cultural Expectations.

The Competition.

Location.

Economic Conditions.

Concept Development.

The Menu.

The Speed of Service.

The Per-Customer Check Average.

The General Ambience.

The Management Philosophy.

The Budget.

Expected Return on Investment.

Construction Market.

The Systems Approach.

Market Segments versus Service Systems.

À la Carte.

Tableside.

Quick Service.

Banquet.

Family Style.

Buffet.

Takeout.

Delivery.

Cafeteria.

Tray Service.

Machine Service.

Satellite System.

The Key Restaurant Building Blocks: Subsystems.

Purchasing and Receiving.

Storage.

Fabrication.

Pre-preparation.

Preparation.

Holding.

Assembly.

Sanitation and Safety.

Accounting.

Service.

Customer Support.

Support Stations.

Summary.

Chapter 2: Integrative Design.

The Design Team.

Owner.

Chef.

Manager.

Foodservice Consultant.

Interior Designer.

Architect.

General Contractor.

Engineers.

Lighting Designers.

Acoustic Engineers and Acoustic Consultants.

Other Specialty Designers and Consultants.

Graphics, Art, and Menu Designers.

Technology Consultants.

Tabletop Consultants.

Color Consultants.

Financial Consultants.

Green Design Specialists.

The Final Team.

Space Planning: Value Engineering.

Flow.

Distance.

Volume of Business.

Speed of Service.

Direction.

The Americans with Disabilities Act.

Moving through the Spaces.

Exterior.

Entry Area.

Dining Area.

Beverage Area.

Restrooms.

Kitchen.

Support Areas.

Quick Service.

Quick-Service Exteriors.

Quick-Service Entry Areas.

Quick-Service Beverage Areas.

Quick-Service Dining Areas.

Quick-Service Restrooms.

Quick-Service Kitchens.

Quick-Service Support Areas.

Full Service.

Full-Service Exteriors.

Full-Service Entry Areas.

Full-Service Dining Areas.

Full-Service Beverage Areas.

Full-Service Restrooms.

Full-Service Kitchens.

Full-Service Support Areas.

Cafeteria.

Cafeteria Exteriors.

Cafeteria Entry Areas and Serveries.

Cafeteria Beverage Areas.

Cafeteria Dining Areas.

Cafeteria Restrooms.

Cafeteria Kitchens.

Cafeteria Support Areas.

Banquet.

Banquet Exteriors.

Banquet Entry Areas.

Banquet Dining Areas.

Banquet Beverage Areas.

Banquet Restrooms.

Banquet Kitchens.

Banquet Support Areas.

Takeout.

Takeout Exteriors.

Takeout Entry Areas.

Takeout Dining Area.

Takeout Beverage Areas.

Takeout Restrooms.

Takeout Kitchens.

Takeout Support Areas.

Summary.

Chapter 3: The Psychology of Design.

Environment and Behavior.

How Space Is Perceived.

Distance Receptors.

Visual Space.

Auditory Space.

Olfactory Space.

Immediate Receptors.

Tactile Space.

Thermal Space.

Kinesthetic Space.

Spatial Arrangements.

Feng Shui.

Lighting.

Lighting Level Control.

Transition Zones.

Lighting Mix.

Lighting Customers.

Blended Sources.

Color.

Color and Lighting.

Lighting and Color.

Color in Restaurant Design.

Red.

Green.

Yellow.

Gold.

Blue.

Neutrals.

White.

Black.

Safety and Health.

Summary.

Chapter 4: Design Implementation: Front to Back Through theCustomer’s Eyes.

Exterior Image.

Façade.

Signage.

Landscaping.

Entry.

Reception.

Coatroom.

Waiting Area.

Merchandising.

Environmental Concerns.

Paging Systems.

Destination Drinking.

Beverage Production and Storage.

Layout Considerations.

Operational Considerations.

Bar Service Area.

Lounge Areas.

Foodservice in Bars.

Security and Safety.

Design Decisions.

Destination Dining.

Seating.

Type of Seating.

Seating Material.

Structure.

Special Features.

Seating Layout.

Tables and Tabletops.

The Table Itself.

Napery.

Flatware.

Dinnerware.

Material.

Design.

Manufacturing Process.

Glassware.

Holloware.

Lighting.

The Lighting Plan.

Natural versus Artificial Light.

Lighting Levels.

Direct versus Indirect Lighting.

Special Effects.

Operational Concerns.

Energy Efficiency.

Color.

Floors.

Walls.

Ceilings.

Air Control.

Heating and Cooling.

Smoke Control.

Customer Allergies.

Destination Restrooms.

Women’s Restrooms.

Men’s Restrooms.

Customized Restrooms.

Summary.

Chapter 5: Design Implementation: Back to Front throughManagement’s Eyes.

Kitchen Support Areas.

Receiving.

Storage.

Dry Goods.

Refrigeration.

Frozen Storage.

Additional Considerations.

Office and Employee Support Areas.

Locker Rooms.

Employee Dining.

Kitchen.

Design Essentials.

Workstations.

Sections.

Areas.

Kitchen Area Guidelines.

Hot-Food Section.

Station Options.

Cold-Food Section.

Bakery.

Banquet.

Short-Order Quick-Service Section.

Dining Room Support Areas.

Display Kitchens.

Primary Production Display Kitchen.

Finishing Display Kitchen.

Service-Only Display Kitchen.

Takeout Display Kitchen.

Service Stations.

Warewashing Areas.

Potwashing Section.

Environmental Conditions.

Lighting.

Ventilation.

Acoustics.

Summary.

Chapter 6: Mini-Case Solutions.

10 Arts, Ritz-Carlton Hotel, Philadelphia, Pennsylvania.

Bembos Larco, Lima, Peru.

Berkshire Dining Commons, Amherst, Massachusetts.

Blowfish Restaurant + Sake Bar, Toronto, Ontario, Canada.

Folio Enoteca & Microwinery, Napa, California.

Hi-Life East, New York, New York.

Holloway Commons, University of New Hampshire, Durham, NewHampshire.

Landmark Grill + Lounge, Chicago, Illinois.

Mercat a la Planxa, Chicago, Illinois.

Metro 9 Steak House, Framingham, Massachusetts.

Park Avenue, New York, New York.

Pink Pepper, Hollywood, California.

Public/The Monday Room, New York, New York.

Red Marlin Restaurant Bar and Terrace, San Diego,California.

‘s Baggers®, Nürnberg, Germany.

Table 45, Cleveland, Ohio.

Terzo, San Francisco, California.

Zampieri’s Harbor Grille, Destin, Florida.

Douzo, Boston, Massachusetts.

Chapter 7: Speak Out on Design.

David Ashen, d-ash design, inc., New York, New York.

Warren Ashworth, Warren Ashworth, Architect PLLC, New York, NewYork.

Bill Aumiller, Aumiller Youngquist PC, Chicago, Illinois.

William A. Blunden, William A. Blunden and AssociatesArchitects, Cleveland, Ohio.

Cass Calder Smith and Lev Weisbach, CCS Architecture, SanFranciso, California, and New York, New York.

Catherine Christ and Peter Darlow, Darlow Christ Architects,Inc. Cambridge, Massachusetts.

Ron Kooser, Cini•Little International, Inc., Germantown,Maryland.

Jose A. Orrego, Consultora Metropolis S.A.C., Lima, Peru.

Drew Nieporent, Myriad Restaurant Group, New York, New York.

David Shea and Tanya Spaulding, Shea, Inc., Minneapolis,Minnesota.

James Webb, Webb Foodservice Design Consultants, Inc., Tustin,California.

Chapter 8: Restaurant Design: Past, Present, andFuture.

Looking Back.

1990 to 2009.

Demographic Changes.

The Economic Downturn.

Micro Factors.

Front-of-the-House Design.

The Past and Present by Restaurant Type.

Back-of-the-House Design.

Looking Forward: The Future.

Purchasing Local.

Nutrition Imperative.

Green and Sustainable Design.

Green Construction.

Green Operations.

Water Issues.

Recycling.

Light Right.

Architectural Recycling.

Global Development.

Marginal Sites.

Seamless Technology.

Techno-Marketing.

Highs and Lows.

Hit All of the Senses.

Front of the House.

Back of the House.

Conclusion.

Index.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews