Food Service Restaurant Design (Group)

Phase Two: Project Planning

American Public University

HOSP319

Brian Weaver, Michael Mahan, and Robert Archer

Phase Two: Project Planning

For this week I helped with the figures on how many we would serve, what the turn over would be and how much space is needed. In this I based the lot size off one acre as that is the average lot size a business of this size uses in St. Louis. From there with the design that we came up with I was able to get the approximate square footage of each section in the restaurant.

To design this restaurant and able to have the turn over we would want to make a decent profit, having a nice flow is wanted. Looking at the floor plan you can see that the servers have a good entrance and exit from the kitchen area into the dining room. Right as they enter they can see if they have any food ready to be picked up to serve to a table. The kitchen is laid out in a nice line that allows the supervisor and the staff can properly prepare the food in a orderly fashion. The dishwashing area and bar area are separate but still in a functional manner to support the rest of the restaurant.

The dining area is spread out and allows plenty of room for customers to get to their tables as well as to and from the entrance of the restaurant. Also, the bathrooms will be labeled and are easily accessible from the entire dining area. We have the dining room separated into three area, the main room, the bar, and third could be used for private events if wanted or as an overflow. We can use this to our advantage especially if we do have a slow period. With this I mean that we can close off an area or two and just use what’s left to serve in so we can have less employees on station.

Appendix A: ACTION PLAN - FACILITY DESIGN WORKSHEET

Type of Facility: _____Family Style Italian Restaurant__________________

1. Space

(a) Size of building lot__43,560 sq ft__ (b) Square footage of building__2,236 sq ft_

Space Allocation

(c) Dining room(s)__41.25_____% (d) Private dining areas_____0________%

(e) Kitchen__43.965____________% (f) Bar or lounge______.94___________%

(g) Restrooms_____2.94_______% (h) Office______1.938_______________%

(i) General storage__3.4845______% (j) Common area(s)_____0____________%

(k) Bar storage ____.775________% (l) Other_____3.1075________________%

2. Projected Sales

Food__80_______% Alcoholic beverages___20_____%

Occupancy

Total number served Seat turns Required seats

Breakfast _______0_______ ____0_____ ______0______

Lunch _______100_____ ___0______ _____150_____

Dinner ________300____ ______2___ ______150____

3. Service Style(s)

Table service ______X_______ Counter service_____________

Banquet service____________ Cafeteria __________________

Take-out service____X______ Scrambled cafeteria__________

Food court________________ Curbside service____X_______

Explain any particulars not covered in the general guidelines shown above:

a) For the lunch meal there could be a possibility that we close off a section to have a smaller area that the seat turns could change.