Presentation Plan

Planning : The question of what constitutes the best layout for a restaurant is a mixture of practicality, character and ambiance. Few traditional restaurant dining rooms are the same and most bear the stamp of individuality. Once again, the style of business done is a very decisive factor in the choice of finishings, fixtures fittings, lighting and so on. Basically however the needs are always same a table to eat and a chair to sit on. Planning the seating capacity can be a very interesting exercise. While it should not be the aim to cram all the available space so that it is uncomfortable both for customers and staff, it is important to remember that to seating capacity is the payload. One should keep in mind that the kitchen should be able to cope.

Furniture : Furniture must be chosen according to the needs of the establishment. Very often by using different materials, designs and finish by careful arrangement one can change the atmosphere and appearance of the food service area to suit different occasions.

Wood is the most commonly used material in the dining room furniture. Although wood dominates it must be noted that more metals, mainly aluminium and aluminium-plated steel or brass are gradually being introduced into the dining room furniture. Sunmica or plastic-coated table tops are found in many cafeterias or staff dining rooms. Plastic and fibres are now being used extensively to produce dining room chairs also.

General points which must be considered when purchasing equipment for a food and beverage service area are as follows :

a. Flexibility of use 

b. Type of service to be offered 

c. Type of customers targeted 

d. Design 

e. Colour 

f. Durability 

g. Stackability 

h. Ease of maintenance 

i. Cost and funds available 

j. Availability in the future-replacements 

k. Storage 

l. Rate of breakage 

m. Shape 

n. Psychological effect on the guests 

o. Delivery time

Chairs : These come in an enormous range of designs, materials and colours to suit all situations and occasions. Because of the wide range and styles the chairs vary in height and width, but it is sufficient to say that as a guide—a chair seat which is 46 cm (18 in) from the ground, a minimum of 46 cms (18 in) wide, the height from the ground to the top of the back is one metre (39 in) and the depth from the front edge of the seat to the back of the chair is 46 cms (18 in) is suitable.

Tables : These come in three accepted shapes : round, square and rectangular. An establishment may have a mixture of shapes to give variety or tables of all one shape according to the shape of the room and the style of the service to be offered. Two tables may be joined for groups, parties, or extensions may be provided in order to cope with dinners, weddings etc. By using these extensions correctly a variety of shapes may be obtained allowing full use of the room and getting the maximum number of covers in the minimum space. The approximate space required per cover in a restaurant could be 15 sq. feet. Ideal sizes of tables may said to be :

a. Square : 76 cm (2 ft. 6") to seat two people, 1 m (3 ft.) to seat four people. 

b. Round : 1 m (3 ft.) in diameter to seat four people. 5 ft. in diameter to seat eight people. 

c. Rectangular : 137 cms x 76 cms (4 ft. 6 in) x 2 ft. 6 inches to seat four people.

Approximate height of the table should be 30 inches.

Sideboards : The style and design of the sideboards would depend upon : 

a. The style of service and the menu offered. 

b. The number of waiters or waitresses working from one sideboard. 

c. The number of tables to be served from one sideboard. 

d. The amount of equipment it is expected to hold.

Fabrics : Drapes, curtains and fabrics are added after the designer variations in texture, colour and shape to blend or contrast with the architectural features of the restaurant. Fabrics in restaurant decor give warmth and cosyness. Setting are used to control the restaurant atmosphere and the designer should consider the appreciation of atmosphere by appealing to the senses sight, touch, taste, smell and hearing.

Linen : The type of linen required would depend upon the class of establishment, type of clientele and cost involved as well as the style of menu and service to be of the restaurant.

China : This is an important aspect in the presentation of the table. The China must blend in with the rest of the items on the table and with the general decor of the establishment. When purchasing China the factors to be considered are as follows :

a. Every item of earthenware should have a complete cover of glaze to ensure a reasonable length of life. 

b. China should have a round edge in order to prevent chipping. 

c. The design and pattern should be simple to match with the decor of the restaurant and type of cuisine served.

Generally the variety of china used are Bone china, hotel earthenware, stoneware and porcelain.

Glassware : It also contributes to the appearance of the table and the overall attraction of the room. Hotel glassware is usually plain except in certain establishments coloured or cut glassware may be used depending upon the budget.

Space Estimates : Accurate determination of the space requirements of a food service facility is a very difficult problem, involving reason and computation. The space required for each function and facility is dependent upon many factors which are not constant for all types of operations.

The factors involved includes the number of meals to be provided for the functions and tasks to be performed; the equipment requirement, the number of employees and the corresponding workplace required for storage materials and suitable space for traffic movement. Aa a rough guide one may keep in mind the following figure while estimating space requirement.

Estimated total facility space for food service facilities :

The square of space allowed in the dining areas is governed by the amount of comfort desired and the mood and atmosphere in the restaurant.

Lighting : The lighting scheme of a restaurant must not only make a good visual impression, it must supply enough light for the practical needs of clientele and staff. There is a trend towards a more sensitive use of lighting and an awareness of its effect on mood. It is generally assumed that lighting of reduced brightness creates “mood” and bright lights are harsh and stimulating. The lights which could be used are fluorescent, tungsten and coloured lights etc. Lamps with built-in reflectors could also be used. The daylight variations are considered when planning the lighting scheme.

Heating : No two people seem to agree about temperatures in public places. The temperatures desirable usually depend on the weather outside, whether it is raining or not and the type of activities that the customer has taken part in before his meal. No one wants to enter a restaurant after a long windy walk in winter and feel cold in a restaurant having no heating system. In defining the heating required to set a good atmosphere in popular restaurants one must consider the type of clothing generally worn by the clientele, and whether or not they are likely to be conditioned to central heating.

A log fire or radiant electric heater can form a good focal point in a decor scheme. Levels of temperatures and physical response are hard to analyse accurately. Colour in the decor affects the illusion of heat. As a general rule dark colours warm, and light colours brighten.

Air-conditioning : When a restaurant is at peak periods all problems can be overcome by air-conditioning. It’s importance in relation to the atmosphere is obvious. It gives greater comfort to clientele and staff and keeps them happy and relaxed without the fatigue which overcomes people as soon as the room becomes overheated and airless.

Carpeting : It is now used extensively in speciality or popular restaurant. Dark carpets are preferred as they cover dirt. The guest comes into direct contact with the carpeting, feels more comfortable and enjoys the sensation of walking on a soft pliable surface.

Tiling : Tiles are being used in restaurants to give a new range of texture and colours to floors and walls. Unglazed tiles in earthenware colours form ideal floors for popular or continental restaurants where there is a busy atmosphere. Tiles are costly but they last a lifetime and the only real disadvantage is that the restaurant is committed to one type of floor or wall surface for the life of the building. Tiles are easy to clean, absorb no or little water. The tiles form a natural surface in the decoration of the restaurant and are practical as well as decorative.

Table-setting : It is an important aspect as the guest forms an impression of the restaurant from the quality and standard of cleanliness of cutlery, tablecloths, napkins, tableware, silverware, tablemats, menus, table lamps, ashtrays and glassware. Every item that is visible on the table or seen by the guest during the service of food must carry through the feeling which the designer wants to evoke from the guest.

Pictures and Prints : They are used to help in creating the restaurant theme. Murals or photomurals have for many years been popular as a restaurant decor, especially where there is no design theme or a room lacks any particular character but has long black walls.

Music : Music has a strong and instant effect on customer’s mood. Any music for entertainment demands the guest’s attention and makes him react to the mood of the entertainer. Live music gives a sense of moment, an experience which is direct and personal.

Costume and Uniform : The dress of the staff can follow through the theme of the restaurant, add colour and interest, and play a part in creating the atmosphere.

Exterior design and Entrance : The exterior of a restaurant will form the second impression of the premises in a newcomer’s mind. It should reflect the character of the locality and relate to it but also distinguish it from the other buildings in the street through its signs, lighting, the design and the colour of the shades, sunblinds, the windows, the view inside, curtains, flowers or plants and the door— which would be noticed by the customer on his first visit.

Advertising and Brochures : Brochures should be made in advance before opening and enough advertising should be done in the newspaper magazine, television, radio. This requires advance planning.

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