Regina S. Baraban, Joseph F. Durocher

Successful Restaurant Design

• Gebundenes Buch

Produktbeschreibung

The design of a restaurant plays a critical role in attracting and keeping customers. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant s owner and clientele. Successful Restaurant Design provides a comprehensive, up to date introduction to the process of restaurant design. This edition adds coverage of sustainable design to support a green menu and technological advances in kitchen equipment.

Produktdetails

• Verlag: Wiley & Sons
• 3. Aufl.
• Seitenzahl: 320
• Erscheinungstermin: 2. Februar 2010
• Englisch
• Abmessung: 282mm x 219mm x 30mm
• Gewicht: 1110g
• ISBN-13: 9780470250754
• ISBN-10: 0470250755
• Artikelnr.: 27375648

Autorenporträt

REGINA S. BARABAN is an editor, journalist, and educator specializing in the hospitality and design fields. She was the founding editor of Hospitality Design magazine and has taught restaurant design at Harvard University, New York University, and the University of New Hampshire. The late JOSEPH F. DUROCHER, PhD, was a faculty member in the Department of Hospitality Management at the University of New Hampshire where, among other courses, he taught restaurant and hotel design. Dr. Durocher, who also taught at Cornell University and New York University, was the equipment editor for Restaurant Business and Institutional Distribution magazines. For more information from the authors about this book, visit www.successfulrestaurantdesign.com

Inhaltsangabe

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 the
Customer'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 through Management'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, New Hampshire. 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(r),
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, New York. Bill Aumiller, Aumiller Youngquist PC, Chicago,
Illinois. William A. Blunden, William A. Blunden and Associates Architects,
Cleveland, Ohio. Cass Calder Smith and Lev Weisbach, CCS Architecture, San
Franciso, 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, and Future. 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.