Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Restaurant Constituencies Affected by Layout OH – 18.1 Restaurant Layout Employees Owners/ManagersGuests

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Close Look at Restaurant’s Planning Team The Owner The Architect The Restaurant Manager The Kitchen Designer The Builder OH – 18.2

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Food Processing Requirements and Design/Layout Concerns OH – 18.3 Make/Buy Analysis Range of Ready Serve (Convenience) Foods Ingredients for Menu Items Ready-Service Menu Items On-Site Production Requirements

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ What About the Dining Room? Must large groups be accommodated? Can tables be moved together for different seating configurations? What about tableside food preparation? Is space needed for “help yourself” buffets or salad bars? Should space be planned for serving “take out” food guests? OH – 18.4

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Local Regulatory Agency Concerns About the Restaurant’s Exterior The total number of parking spaces including their length/width Parking lot access to public thoroughfares adjoining a parking lot The number, location and size of handicap parking spaces The amount of landscaped areas on the restaurant’s lot Restaurant signage (square feet relative to the building’s exterior) and its location Location of emergency building exits Number of handicap accessible entrance doors Fire department access points Specifications for areas where trash and garbage are contained until removal OH – 18.5

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Components in Receiving and Storing Areas Walk-in freezer Walk-in refrigerator Office with windows to enable office users to observe receiving and work preparation areas Dry storage area Employee locker rooms Space for mobile racks, a receiving scale and a can (cart) washing area OH – 18.6

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Steps in Restaurant Layout Planning OH – 18.7 Design Specific Work Stations Integrate Work Stations into Functional Areas Modify Functional Areas Make Final Layout Decisions Consider (Define) Functional Areas Step 1: Step 2: Step 3: Step 4: Step 5:

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Functional Areas for Hilotown Restaurant Small storage areas Kitchen with maximum flexibility to prepare “from scratch” and convenience foods License to sell alcoholic beverages (bar is needed) Ala carte dining area Banquet area OH – 18.8

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Hilotown Restaurant OH – 18.9 [1][1] Note: Neither this nor other drawings in this Figure are drawn to scale. (A) Kitchen: Receiving and Storing[1][1] Primary Activities  Product Receiving  Frozen, Refrigerated and Dry Storage Areas Dry Storage LOCKEDLOCKED Freezer Refrigerator Locked

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – (B) Kitchen: Entrée Preparation Primary Activity: To pre-prepare meat, poultry and seafood entrées. Note: a sink may be needed (seafood preparation) as well as a meat slicer. Under-counter shelving for pan storage. (C) Kitchen: Multi-Purpose Table Primary Activity: a mobile table can be used for miscellaneous preparation activities and for banquet plate assembly. Note: a drawer and under-counter shelving provide storage for small utensils and pots/pans.

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – (D) Kitchen: Vegetable Preparation Primary Work Activity: Work Station to pre-prepare fresh fruits and vegetables. Note: Fresh produce will be cleaned and pre-prepared in this work station. Storage for knives/other small utensils (in a drawer) and for cutting boards and pots/pans (under-counter top shelf) will be helpful. (E) Kitchen: Pantry Primary Work Activity: To prepare and/or retrieve pre-prepared salads and desserts. Note: Under-counter refrigerator (for prepared salads), shelving units (for fresh desserts) and a warming device (fresh breads) will be ideal. Water may be necessary depending upon pantry’s location to other work stations. A small freezer will be needed to store ice creams.

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – (F) Kitchen: Pot/Pan Sink Primary Work Activity: to wash, rinse and sanitize pots/pans. Spray attachment and dispenser in trough to remove food from soiled pots/pans. Wash/rinse/sanitize sinks; ample soiled/clean counters for accumulated pots/pans. Shelving under clean counter to store cleaning chemicals and supplies.

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – Legend: 1 – Deep Fryer 2 – Work Counter 3 – Range Oven 4 – Grill 5 – Broiler 6 – Under-counter refrigerator (cooks) 7 – Under-counter refrigerator (servers) 8 – Under-counter shelving (cooks) 9 – Under-counter shelving (servers) (G) Kitchen: Cooks’ Line/Server Pick-up Area Primary Work Activity: To cook (heat) all items (cooks) and to retrieve all hot food items (servers in ala carte dining room). Note: all production equipment must be under ventilation/fire-suppression system. A warming unit and remote printer are needed

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – Legend: 1 – Soiled dish counter, spray attachment and disposer 2 – Dish Machine (rack-type) 3 – Clean dish counter (booster heater below) (H) Kitchen: Dishwashing Area Primary Work Activity: To wash all dishes/flatware and related serveware items used by the restaurant.

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – 18.15

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – (J) Dining Room: Server Area Work Station Primary Work Activity: Servers can pick up beverages, retrieve products/supplies and place food/beverage orders on point-of-sale system. Note: Counter space needed for coffee maker and point-of-sale data machine. Under/over counter shelving for napkins, flatware, paper supplies, credit card authorizer and table condiments. Bun warmer under counter. (K) Dining Room: Reception Counter Primary Work Activity: To meet, greet and seat dining room guests. Note: Counter area for electronic reservation/table status system, under-counter storage for menus, children’s novelties; need telephone access.

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – Manager's Office (L) Other Functional Areas: Employee Restrooms/Manager’s Office/Public Restrooms WomenMen Note: Plumbing costs may be reduced if men's/women's locker room and public restrooms are adjacent.

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – Functional Areas with Work Stations (Preliminary Draft: not drawn to scale)

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ OH – Functional Areas with Work Stations (Second Draft: not drawn to scale)

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Equipment Purchase and Selection Factors Function/Need Capacity Total Cost Design/Appearance Size/Dimension Safety/Sanitation Flexibility Other Factors OH – 18.20

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Food Preparation Equipment Food Mixers Cutters/Mixers (VCMs) Food Cutters/Choppers (Buffalo Choppers) Food Processors Slicers OH – 18.21

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Food Production (Cooking) Equipment Ovens Ranges Tilting Skillets Broilers and Salamanders Deep Fryers Compartment Steamers and Steam-Jacketed Kettles OH – 18.22

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Serving Equipment Hot Food Serving Carts Bread/Bun Warmers Infra-Red Heating Warmers Bain Maries Heated (or Refrigerated) Pass-Throughs Coffee Brewing Equipment OH – 18.23

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Other Types of Foodservice Equipment Ventilation hoods with fire suppression systems Pot and pan racks Pallets/shelving in storage areas Food preparation sinks Food preparation counters/mobile tables Conveyor lines (to pre-plate items for banquet service) Mobile dish/glass racks Carts, trays, bus tubs Two-wheeled carts Numerous utensils, tableware and food/beverage preparation items and supplies OH – 18.24