Chapter Outline
Following is a detailed outline of the chapters in the Second Edition of Successful
Restaurant DesignSuccessful Restaurant
Design- Click on a link to go
to details about that chapter
Where Design Begins
Integrative Design
The Psychology of Design
Design Implementation: Front to Back through the Customer's Eyes
Design Implementation: Back to Front Through Management's Eyes
Mini-Case Solutions
Speak Out on Design
Design in the New Decade
WHERE DESIGN BEGINS
The Type of Restaurant
The Market
Potential Customers
The Competition
Location
Economic Conditions
Concept Development
The Menu
The Style of Service
The Speed of Service
The Per Customer Check Average
The General Ambiance
The Management Philosophy
The Budget
The Systems Approach
Market Segments versus Service Systems
| A la Carte |
Cafeteria |
| Tableside |
Take-Out |
| Fast Food |
Delivery |
| Banquet |
Tray |
| Family Style |
Machine |
| Buffet |
Satellite |
Subsystems
| Purchasing and Receiving |
Holding |
| Storage |
Assembly |
| Fabrication |
Sanitation |
| Prepreparation |
Accounting |
| Preparation |
Support Stations |
↑
INTEGRATIVE DESIGN
The Design Team
| Owner |
General Contractor |
| Chef |
Engineers |
| Manager |
Lighting Designers |
| Foodservice Consultant |
Other Specialty Designers |
| Interior Designer |
Financial Consultants |
| Architect |
|
Space Planning: the Program
Flow
Distance
Volume of Business
Speed of Service
Direction
ADA
Moving Through the Spaces
General Considerations
Exterior
Entry Area
Dining Area
Beverage Area
Restrooms
Kitchen
Restaurant Support Areas
Fast Food Spaces
Summary
↑
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
Lighting
Color
Summary
↑
Design Implementation: Front to Back through the Customer's Eyes
Exterior Image
Façade
Signage
Landscaping
Entry
Reception
Coat Room
Waiting Area
Destination Dining
Seating
Tabletop
The Table
Tabletop
Table support
Napery
Flatware
China
Glassware
Holloware
Lighting
Natural versus Artificial Light
Lighting Levels
Direct versus Indirect Lighting
Special Effects
Lighting Elements and Sources
Operational Concerns
Energy Efficiency
The Lighting Plan
Color
Floors
Walls
Ceilings
Air Control
Heating and Cooling
Smoke Control
Destination Drinking
Beverage production and Storage
Operational Layout Concerns
Bar Service Areas
Cocktail Lounge
Food Service in Bars
Bar Design Plan
Destination Restrooms
Women's Restrooms
Men's Restrooms
Customized Restrooms
Summary
↑
Design Implementation: Back to Front Through Management's Eyes
Kitchen Support Areas
Receiving
Storage
Dry Goods
Refrigerated Foods
Frozen Foods
Office and Employee Support Areas
Kitchen
Kitchen Area Guidelines
Hot Foods
Broiler Station Options
Fry Station Options
Griddle Station Options
Saute Station Options
Sauce Station Options
Salad and Dessrt
Salad Station Options
Dessert Preparation
Bakery
Mixer Station Options
Dough-Holding and Proofing Station Options
Dough-Rolling and Forming Station Options
Baking Station Options
Banquet
Specialty Sections
Dining Room Support Areas
Display Kitchen
Primary Production Display Kitchen
Finishing Area Display Kitchen
Service-Only Display Kitchen
Take-Out Display Kitchen
Service Stations
Warewashing
Environmental Conditions
Ventilation
Lighting
Acoustics
Summary
↑
Mini-Case Solutions
Aureole Vegas
BD's Mongolian
Beacon
Beckman Instruments
Belgo Nieuw York
Bellagio
Border Grill
Brew Moon
Burger King
Cal Poly-Campus Market
Calle Ocho
Catahoula
China Grill- LV
Chipotle Mexican
Le Cirque New York and Las Vegas
Ciudad
City Hall Restaurant
Credit Suisse First Bank
Elvis Presley's Memphis
Farallon
Jardiniere
Kahunaville
Legal Sea Foods
Lidias
Matthew's
MC2
Next Door Nobu
Norma's
Palladin
Pittsurgh Fish Market
Ruby Foo's Dim Sum and Sushi Palace
Sullivan's Steakhouse
Tru
Union Pacific
Univ. of Cal
Wildfire
↑
Speak Out on Design
Bill Aumiller & Keith Youngquist
Aumiller Youngquist, PC Architecture & Interior Design
Jeffrey Beers
Jeffrey Beers International
Larry Bogdanow
Bogdanow Partners Architects, PC
William Eaton
Cini-Little Business and Design
Consultants in Foodservice and Hospitality
Pat Kuleto
Pat Kuleto Restaurants
Henry Meer
City Hall Restaurant
Rich Melman
Lettuce Entertain You Enterprises, Inc.
Mary Sue Milliken & Susan Feniger
Border Grill and Ciudad
Morris Nathanson
Morris Nathanson Design, Inc.
Drew Nieporent
The Myriad Restaurant Group
Stephen Pannone
Girvin Design, Inc.
David Rockwell
Rockwell Architecture Planning and Design, PC
Adam Tihany
Adam D. Tihany International Ltd.
Jim Webb
Webb Design Consultants, Inc.
Andrew Young
Andrew Young & Co., Inc.
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Design in the New Decade
Macro-Factors
Demographics
Booming Economy
The Experience Economy
Environmental Issues
Green Design
Food Safety
Micro Factors
Redesigned Chains
Labor Shortages
Pre-Processed Foods
Increased Sales
Commissary Operations
Cook Chill
Code Requirements
Front of the House Design
Smaller Spaces
Faster Turnover
Labor Saving Features
Easy Maintenance
Restroom Sanitation and Design
Environmental Comfort
Design Diversity
Predictions by Restaurant Type
Fast Food
Tableservice
Cafeteria
Banquet
Take-Out
Back of the House
Smaller Spaces
Improved Work Environment
Modular Equipment Components
Sanitary Environment
Modular Equipment Components
Improved Communications
Automated Tasks
Predictions by Restaurant Type
Fast Food
Tableservice
Cafeteria
Banquet
Take-Out
Conclusion
↑
Regina S. Baraban · Joseph F. Durocher,
Ph.D.
