Introduction
Food that is subscribed to by a populace is determined by the existing culture (Aglaia and Anissa 9).The Middle East region is one of the parts of the world that is stuck in culture and food. This paper seeks to give a design of a restaurant in the following facets: Goals, facts, concepts, and needs.
Goals
The design for the restaurant and the simple programming aims to achieve the following objectives:
▪To provide proper ventilation in all the rooms of the designed restaurant that allows for freshness.
▪To create a design that allows easy movement of the employees particularly the waiters from the kitchen order desk to the dining room. This allows for quick service delivery.
▪To create adequate space for refrigeration and storage in the rooms that are easily accessed by the staff and the customers allowing self service by the customers.
▪To make adequate lighting system in the designed structure.
Facts
In order to establish a running restaurant in such a location, one needs to know and consider the following:
▪The interior design should be in such a way as to stimulate and satisfy the sensory centers by creating a restaurant sensory design framework. It includes four parts: sight sensory design framework which consists of light, complexity, seating style; smell and hearing sensory design framework that includes intermittent release of odor, fragrance discharge, noise elimination and background music; haptic sensory design framework in which surface texture, warmth of fireplace, stairs, uneven floor, spatial dimension, ascent and descent and path at entrance are taken into account; and interaction sensory design framework that suggests kitchen in dining area and an attractive odor at entrance (Yu 17).
Concepts
In order to achieve the above goals, the following concepts can be applied when starting, designing and running a restaurant business:
▪Ventilation facilities such as air conditioning machine to be factored in the design. In a place with extremes of weather, the design should provide for erection of internal heaters.
▪Proper and adequate lighting in areas serving the customers and the working areas for the employees may be achieved by erection of beautiful array of artificial lighting system that captures the eye, particularly in the bar(Baraban and Joseph 34).
Needs
The design of the structure will be approximately 4000 square feet. This is to be shared by various units as follows:
▪The amount of space for the kitchen will be 470 square feet.
▪ Dining room space allocation is 1000 square feet.
-Allocation for ancillary purposes is:
▪Waiting room to be 250 square feet.
▪Maitre d’ approximated at 180 square feet.
▪Bar space of 900 square feet.
▪Rest room allocation of 200 square feet.
▪Percentage for circulation of 25% of the total available space, this sum up to 1000 square feet
Conclusion
In summary, to start a restaurant business design, an entrepreneur usually sets goals to achieve first of which is to gain revenue. However, there are uncertainties that such an entrepreneur experiences such as the risk itself, profit-making versus loss-making, failure to appeal to the customers and to grow. Moreover, the culture of the surrounding populace may positively or negatively impact on the business, for instance, certain food may not be appreciated. This can be solved by carrying out a proper business design and plan with an outlined and clear program.
CRITERIA MATRIX: DESIGN PROGRAM 2S (WITH SQ, FOOTAGE NEEDS)
DESIGN PROGRAM 2S
LEGEND
H-High L-Low M-Medium Y-Yes N-No/None
TOTAL SPACE NEEDED-4000 SQ.FEET
CIRCULATION=25% OF TOTAL SPACE (25/100*4000) =1000 SQ FEET.
Works Cited
Aglaia, Kremezi and Anissa Helou, "What's in a Dish's Name","Food and Language",
Proceedings of the Oxford Symposium Food and Cookery, 2009, ISBN 190301879X
Baraban, Regina S and Joseph F Durocher. Successful Restaurant Design. 1st ed. New York: John Wiley, 2001. Print.
Yu, Xue. "Sensory Study In Restaurant Interior Design". Master of Arts. iowa state university, 2009. Print.
