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

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Presentation on theme: "Front-of-House Atmosphere and Design Chapter 3 © 2014 John Wiley & Sons, Inc."— Presentation transcript:

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

2 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. Front-of-House Atmosphere/Design © 2014 John Wiley & Sons, Inc.

3 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 Learning Objectives

4 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 Upscale dining room or neighborhood brewpub, a glowing fireplace is inviting when the weather is cold Kids can relax and take a break from their classroom routines in the school cafeteria Outdoor dining on an umbrella-covered patio beats the heck out of a windowless skyscraper © 2014 John Wiley & Sons, Inc.

5 Environmental Psychology Creating an Atmosphere  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 For most foodservice businesses, exterior factors help generate a guest’s first impression: Planning Front-of-House Spaces  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 The POS terminal where people pay is located here The Host/Hostess Stand is located here Menus and daily specials are displayed here Waiting customers sit or stand here Wines or prepared desserts are displayed here Raw food is displayed: Fresh meats or pasta, live lobsters in a bubbling tank Newspaper stands and payphones are here For Quick- Service concepts, front counter is here © 2014 John Wiley & Sons, Inc.

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

10 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 Dining Area Layout © 2014 John Wiley & Sons, Inc.

11 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 Cafeteria Dining © 2014 John Wiley & Sons, Inc.

12 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 Cafeteria Dining © 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 Service Areas and Wait Stations © 2014 John Wiley & Sons, Inc.

15 Outdoor Dining  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 Nothing is more pleasant than dining outdoors © 2014 John Wiley & Sons, Inc.

16 Dining Area Layout 1. Inconsistent ambience 2. Too many people involved in decision-making process 3. Target market is forgotten 4. Inadequate space between tables 5. Traffic patterns overlooked 6. Unrealistic budgets 7. Cutbacks in non-revenue-producing space 8. Poor lighting 9. Offensive colors 10. Forgetting the future © 2014 John Wiley & Sons, Inc.

17 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 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 Multipurpose Spaces Private Dining Space  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 Front Bar The Under Bar The Back Bar © 2014 John Wiley & Sons, Inc.

21 To Bar or Not to Bar? The Front 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 To Bar or Not to Bar? The Under 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.


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