Setting the Table by Danny Meyer paper

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The Restaurant Facility Chapter 6

David K. Hayes | Allisha A. Miller | Jack D. Ninemeier

The Professional Restaurant Manager

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Restaurant Layout and Design

Owner Architect Restaurant manager

Chef Designer Builder

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Restaurant Layout and Design

Layout Factors

Restaurant Layout

Guest Employees Owners,

restaurant managers, and chef

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Restaurant Layout and Design

Workstations

Receiving and storage

Entrée preparation

General food preparation

Vegetable preparation

Pantry Pot/pan/dishwashing Cook’s line Server pick-up

Server station Bar

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Restaurant Layout and Design

Layout Basics

• Consider functional areas Step 1

• Design specific workstations Step 2

• Integrate workstations into functional areas

Step 3

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

• Modify functional areas

Step 4

• Make final layout decisions

Step 5

Restaurant Layout and Design Layout Basics

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

External areas of concern

• Grounds/landscaping

• Parking

Restaurant Layout and Design Exterior Design Concerns

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Restaurant Equipment

Managers choosing foodservice equipment typically have two options:

Stock equipment

Custom equipment

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Restaurant Equipment

Stock equipment

Equipment manufactured in large quantities according to standard plans that is often

available in dealer inventories or which can be quickly obtained from the manufacturer or

distributor.

ü Lower cost, immediate availability

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Restaurant Equipment

Custom equipment Equipment designed according to unique plans or drawings that requires special construction and/or

instillation.

ü Higher cost, lesser availability, but better operational fit.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Restaurant Equipment

Function Capacity Total cost

Design- Appearance

Size- Dimension

Safety- Sanitation

Flexibility

Equipment Purchase Factors

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Restaurant Equipment

Food preparation equipment

Cooking equipment

Serving equipment

Refrigeration equipment

Cleaning and Misc.

equipment

Common Food Service Equipment

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing Restaurants for Takeout Food Services

Drive-through Food Services

Carryout Food Services

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing Restaurants for Takeout Food Services

Drive-Through Food Services

Local requirements may include: – Drive-through lane size – Parking lot design – Required entrances and exits – Required carry-out related signage

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing Restaurants for Takeout Food Services

Carryout Food Services

Very common service now offered by Casual as well as Fast Casual and QSRs

Can account for 10% or more of total Casual revenue

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing Restaurants for Takeout Food Services

Carryout Food Services Walk-in sales

Will orders be received by telephone, fax, through the restaurant’s website and/or when guests arrive

at the property?

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing Restaurants for Takeout Food Services

Carryout Food Services Walk-in sales

Is a separate workstation required in the reception area to accommodate a dedicated employee to

take orders, transmit them to production personnel and bring the order to the customer?

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing Restaurants for Takeout Food Services

Carryout Food Services Walk-in sales

Will a carryout customer wait in line with guests waiting to speak to a receptionist during busy

times?

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing Restaurants for Takeout Food Services

Carryout Food Services Walk-in sales

Where are customers to wait if their order is not ready when they arrive?

Where are prepared orders to be kept until carryout customers arrive?

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing Restaurants for Takeout Food Services

Carryout Food Services Curb-service sales

qTypical in warm weather locations

qEmployee dress will be affected by weather/climate

qSeparate workstations and designated employees are best if both curb-service and indoor dining are offered