1. Front-of-House Atmosphere and Design
Chapter 3
Front-of-House Atmosphere and Design
© 2014 John Wiley & Sons, Inc.

2. Front-of-House Atmosphere/Design
All the physical surroundings and decorative details of a foodservice establishment combine to create its atmosphere
Without necessarily being able to pinpoint specifics, any person will tell you that attractive surroundings seem to make a meal better. Even in large, industrial cafeteria settings, small but significant touches contribute to a warm and inviting feeling: greenery, fresh produce displays, the use of artwork, inventive bulletin boards. The idea, no matter what your theme or price range, is to make people feel welcome, safe, and cared for.
© 2014 John Wiley & Sons, Inc.

3. Learning Objectives
In this chapter, you will learn to:
Identify the design details that contribute to atmosphere
Explain how the front-of-the-house space is planned and subdivided
Describe design guidelines for specific types of public space
Identify special-use spaces that can increase profitability
Select chairs and tables
Decide whether to include a bar in your establishment, and basic bar design components

4. One good rule for developing atmosphere is to provide a change of pace
Creating an Atmosphere
One good rule for developing atmosphere is to provide a change of pace
Lunch in a bright, casual café provides a respite from the office cubicle
Outdoor dining on an umbrella-covered patio beats the heck out of a windowless skyscraper
Kids can relax and take a break from their classroom routines in the school cafeteria
Upscale dining room or neighborhood brewpub, a glowing fireplace is inviting when the weather is cold
© 2014 John Wiley & Sons, Inc.

5. Environmental Psychology
Creating an Atmosphere
Environmental Psychology
The study of the deep, even primal reasons people feel certain ways about seating, lighting, music, and other design elements
Security
Stimulation
To find the right balance between comfort and security
Guests’ tolerance for stimulation
Will change based on target market
New watchword in design: simplicity
© 2014 John Wiley & Sons, Inc.

6. Designing for Comfort Creating an Atmosphere The Dining Experience
Atmosphere Awareness
Vision
Touch
Sound
Smell
Taste
Temperature
Motion
© 2014 John Wiley & Sons, Inc.

7. Planning Front-of-House Spaces
For most foodservice businesses, exterior factors help generate a guest’s first impression:
Convenience of location
Ample parking; easy accessibility from street
Outside signage
Type or size might be limited by city ordinance
Architecture – Offers clues about concept or menu?
The outside, as seen from the inside
Enhance an ordinary view, or block it?
Outdoor lighting (might also be restricted)
© 2014 John Wiley & Sons, Inc.

8. Entryways and Waiting Areas
Planning Front-of-House Spaces
Entryways and Waiting Areas
The POS terminal where people pay is located here
The Host/Hostess Stand is located here
For Quick- Service concepts, front counter is here
Menus and daily specials are displayed here
Newspaper stands and payphones are here
Raw food is displayed: Fresh meats or pasta, live lobsters in a bubbling tank
Wines or prepared desserts are displayed here
Waiting customers sit or stand here
© 2014 John Wiley & Sons, Inc.

9. Considerations in Dining Area Layout
Planning Front-of-House Spaces
Considerations in Dining Area Layout
Number of seats at each table
Table shapes, sizes, and positions
Types of seating
Placement of service areas
Multiple floors, steps, or elevated areas
Muffling of distracting noises
Paintings, posters, murals, bulletin boards
Attn. to sightlines blocks undesirable views
Type and intensity of lighting
Planters, partitions, and screens
© 2014 John Wiley & Sons, Inc.

10. Dining Area Layout Planning Front-of-House Spaces Flow Patterns
Logistics, methods and routes used to transfer items from the kitchen, to serving stations or dining tables and, finally, to the dish room
The simpler, the better
Customer and employee safety should be paramount
© 2014 John Wiley & Sons, Inc.

11. Cafeteria Dining Dining Area Layout Straight serving line
Exactly what its name implies
Slowest-moving arrangement…
But uses the least space
Guests must walk by all the food choices, so are likely to purchase more
Shopping Center or Bypass Line
Sections of the line are “indented”
Allows guests to bypass a section…
But keeps things moving
© 2014 John Wiley & Sons, Inc.

12. Cafeteria Dining Dining Area Layout Free-flow or Scramble System
Guests can go directly to their choices
Attractive but can be confusing for first-time customers
Fast service and minimal waiting
© 2014 John Wiley & Sons, Inc.

13. Selecting Chairs and Tables
Chair Dimension Guidelines
A 15-degree angle for chair back is recommended.
Seat depth, from edge to chair back, should be 16 inches.
Chair height, from floor to top of the chair’s back, should be no more than 34 inches.
Standard distance from the seat to the floor = 18 inches.
Distance between seat and tabletop = 12 inches.
Allow 24 to 26 inches of space for each chair at a table; 28 inches for chairs with arms.
For bar or countertop seating, allow 24 to 26 inches per barstool.
© 2014 John Wiley & Sons, Inc.

14. Service Areas and Wait Stations
is the busy zone between the kitchen and the guests
pass window
May have an expediter to stand on either side of the window
Inside the window called a called a wheel or ticket person
20 to 36“ square or rectangular for every 20 to 30 seats, or as large as 8 to 10’ long and 24 to 30“ wide for every 50 to 75 seats
© 2014 John Wiley & Sons, Inc.

15. Nothing is more pleasant than dining outdoors
Outdoor Dining
Nothing is more pleasant than dining outdoors
Can expand seating capacity
Can attract a different type of customer
Weather and insects are the challenges
For overly warm days
Use umbrellas
Install misters
To keep outdoor spaces warm
Portable heaters
© 2014 John Wiley & Sons, Inc.

16. Top Ten Design Mistakes
Dining Area Layout
Top Ten Design Mistakes
Inconsistent ambience
Too many people involved in decision-making process
Target market is forgotten
Inadequate space between tables
Traffic patterns overlooked
Unrealistic budgets
Cutbacks in non-revenue-producing space
Poor lighting
Offensive colors
Forgetting the future
© 2014 John Wiley & Sons, Inc.

17. Key attribute: Cleanliness! Almost as critical: Privacy and comfort.
Restrooms
The few minutes spent in the restroom affect the rest of the dining experience.
Key attribute: Cleanliness!
Almost as critical: Privacy and comfort.
Don’t ignore décor, lighting.
Minimum restroom space requirements are spelled out in city health ordinances. Based on square footage or total seating capacity
Try to have separate restroom facilities for staff, although not always possible.
Consider where people must wait if restroom is locked.
© 2014 John Wiley & Sons, Inc.

18. Banquet and Meeting Space
Multipurpose Spaces
Banquet and Meeting Space
Technical savvy. Most events make use of audiovisual (A/V) equipment, and many require wireless Internet access, videoconferencing capability, large video screens, and more.
Noise abatement. Depending on time of day and room location, design must take into account what else is going on in the building.
Banquet-related equipment. Banquet tables, lecterns, easels, risers or platforms, room dividers, large coffee urns, portable dance floor. Store these
items – or rent as needed?
© 2014 John Wiley & Sons, Inc.

19. Private Dining Space Multipurpose Spaces
A profit center: Can serve as meeting space, special event space for holiday parties, milestone anniversaries
Gives host control of virtually every aspect of event
Consider the feasibility of operating a separate room:
Can main kitchen handle extra work when rest
of facility is busy?
Will service suffer?
Is parking adequate?
Can building accommodate noise level?
© 2014 John Wiley & Sons, Inc.

20. The Perfect Bar
Every bar, no matter where it is located, how big it is, or how it is shaped, has three interrelated parts
The Back Bar
The Front Bar
The Under Bar
© 2014 John Wiley & Sons, Inc.

21. The Front Bar The Back Bar To Bar or Not to Bar?
Where customers’ drinks are served
Typical bar is 42 to 48 inches tall
The bar die is the vertical front panel that supports the front of the bar. It shields the under bar from public view.
The Back Bar
The wall area behind the bar structure
Dual purpose: Decorative display and key storage space, particularly for refrigeration.
Back-bar design requires specific plumbing and electrical considerations.
© 2014 John Wiley & Sons, Inc.

22. The Under Bar To Bar or Not to Bar?
The heart of the beverage operation; deserves careful attention to design
Where pouring station is located: automated dispensing system (bar gun), bottle wells, speed rail
Bar top should not overhang most of under bar – keep it out of the way of busy bartenders.
Distance from bar top to under bar should allow for comfortable stacking and ‘store-and-pour’
operations
© 2014 John Wiley & Sons, Inc.