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Research 1: Fundamentals of Restaurant Planning and Design

Formative Assessment 1
Submitted by: Asuncion, Kurt Matthew S., Pabunan, Angela Ruth
Submitted to: Ar. Camille Teoxon

SPACE ALLOCATION AND SPACE ANALYSIS

Casual upscale restaurants vary in different aspects. However, they usually have the
same characteristics in service, food pricing, atmosphere, and décor. In casual upscale
restaurants customers are served at their table, food offerings are moderately priced, the
atmosphere is relaxed, and décor is unique depending on the food they serve (Sling, 2023).
These characteristics determine the space and areas in the restaurant.
According to Mion (2017), these are the spaces and areas required in a full-service
upscale restaurant:
1. Entrance Lobby - Usually situated near the building's entrance or a designated section
within the building, the entrance lobby often incorporates elements like a reception
counter, seating zones, security checkpoints, and can function as an intermediate area
between the building's exterior and interior. For every 20 seats, there should be a
single small entrance, and for every 50 to 60 seats, a larger central door is
recommended (Fajardo, 2002)
2. Queue - the space between the entrance lobby and the serving area and is determined
by factors such as the serving capacity, serving method, and payment approach.
3. Serving Area - The serving area handles food orders and the delivery of meals to
customers, and its size is influenced by the method of food delivery and the payment
system. The layout of the serving area affects how many customers can be served at
once and should be planned in conjunction with the queue and dining area.
4. Cashier Station - The cashier station handles customer payments, and the
arrangement, placement, and quantity of these stations are decided based on factors
such as the number of customers served, the method of food delivery, and the
payment system in use.
5. Dining Area - The dining space is designed for patrons to enjoy their meals and
unwind. Its size and layout are determined by factors such as the number of people to
be served, the meal schedule, and the length of time customers spend dining, which is
indicated by turnover/serving capacity and seating capacity.
6. Kitchen and Preparation Areas - The kitchen and all food preparation areas are
designed based on factors such as the quantity of customers to be served, the method
of food delivery, the menu, the clearing process, and the storage capacities.
7. Dish / Pot-Washing – The dish and pot-washing areas are influenced by the quantity
of individuals to be served, bussing requirements, the method of food delivery, and
the menu.
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8. Storage - Storage spaces house

supplies of essential items (such
as consumables) as well as non-essential items like tableware and cleaning supplies.
9. Loading dock - The space located at the side of a building where items are loaded
onto and unloaded from vehicles.
10. Restrooms: Adequate restroom facilities are essential for any restaurant. Consider
having separate restrooms for guests and staff to ensure cleanliness and convenience.
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DIFFERENT SEATING
LAYOUTS
The layout of your seating arrangement will be influenced by the type of restaurant
you intend to establish. In most cases, restaurants or coffee shops with diverse menus
typically aim for an average of approximately 15 square feet per person, factoring in space
for walkways, service stations, cashiers, and other considerations.
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MINIMUM SPACE
REQUIREMENTS

UTILITY AND SERVICE AREAS

In a restaurant, there are various utility and service areas that contribute to its smooth
operation. These areas typically include:
1. Kitchen: The heart of any restaurant, where food is prepared. It includes different
sections like the hot kitchen, cold kitchen (salad and dessert prep), and sometimes
specialized areas like the pastry section.
2. Dishwashing Area: Where dirty dishes, utensils, and kitchen equipment are cleaned
and sanitized.
3. Storage Areas: These include walk-in refrigerators and freezers for storing perishable
items, dry storage for non-perishable ingredients, and often a wine cellar for wine
storage.
4. Prep Stations: These are areas for prepping ingredients before they are cooked. It
might include cutting stations, marinating areas, and vegetable prep areas.
5. Beverage Stations: Where beverages like coffee, tea, and soft drinks are prepared and
dispensed.
6. Bar: In establishments that serve alcohol, the bar is a dedicated area for making and
serving drinks.
7. Wait Stations: Areas where servers pick up orders, get plates, and organize orders
before taking them to the dining area.
8. Service Counters: These are where customers can place orders or pick up takeout
orders.
9. Cashier/Checkout Area: Where customers settle their bills and make payments.
10. Bussing Stations: Where used dishes are collected and cleared from tables.
11. Restrooms: An important utility area for customers.
12. Employee Break Room: Where staff can take breaks and have meals.
13. Delivery and Receiving Area: For receiving deliveries of supplies and food items.
14. Waste Disposal Area: For managing and disposing of waste properly.
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The specific layout and

organization of these areas can vary depending on the size and type of restaurant, whether it's
a fast-food joint, casual dining, fine dining, or a specialty establishment like a bakery or
coffee shop. Each area serves a critical function in ensuring the efficient and safe operation of
the restaurant.
As per the guidelines outlined in the National Building Code of the Philippines, the
categorization and proportion of restroom amenities per guest are contingent upon the nature
of occupancy. In the case of structures intended for construction, they are categorized as
follows: Assembly Occupancy, Group A, maintains a ratio of one restroom fixture for every
200 individuals. When it comes to restaurants, pubs, lounges, nightclubs, and banquet halls,
the standard is set at one restroom fixture for every 60 men and one for every 30 women.
These ratios are designed to ensure that there are an appropriate number of restroom facilities
available for guests, in compliance with local building regulations.
In addition, the National Building Code of the Philippines also states that there must
be one parking space should be provided for every 20 square meters of customer area, and
two tourist parking slots are required for each theater-restaurant for tourist bus parking.
Minimum dimensions for different parking slots are as follows:

 Average Automobile car

 2.50 x 5.00 meters for perpendicular
 2.15 x 6.00 meters for parallel
 Truck/ Bus
 3.60 x 12.00 meters
 Articulated Truck
 3.60 x 18.00 meters
 Jeepney
 3.00 x 9.00 meters
 Off street cum off-site parking provisions
 100 meters away from a residential building project
 No more than 200 meters away from an office or commercial building
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FLOW AND KITCHEN DESIGN

When designing a commercial kitchen, there are various requirements and space
configurations to consider (Pendrill, 2023). The right layout will depend on the specific needs
of your restaurant. According to Rankin (2023), these are the things to consider in designing a
commercial kitchen:
1. Kitchen Layouts: There are different types of commercial kitchen layouts to choose
from. One popular option is the "line" layout, where kitchen equipment is organized
in a line with the food preparation area at one end and the service area at the other 2.
Another option is the "island" layout, where equipment is placed in the center of the
kitchen with preparation areas surrounding it 1. Understanding these layouts can help
you determine the best setup for your space.
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2. Workflow: An efficient workflow is crucial for a commercial kitchen. Consider the

flow of food from receiving and storage to preparation, cooking, and serving. Your
layout should support a logical and smooth movement of staff, minimizing cross-
traffic and congestion.
3. Space allocation: Allocate space according to the requirements of different areas
within the kitchen. Ensure ample space for food storage, food preparation, cooking
stations, dishwashing, and service areas. Make sure there is enough room for staff to
move comfortably and for equipment to be properly placed.
4. Safety regulations: Comply with local health and safety regulations when designing
your commercial kitchen. Ensure proper ventilation, fire safety measures, and
accessible exits. Your layout should include designated areas for waste disposal and
cleaning.
5. Ergonomics: Consider the ergonomics of the workspace to optimize efficiency and
reduce potential injuries. Place frequently used equipment and ingredients within easy
reach, and design workstations at appropriate heights to minimize strain on staff.
6. Equipment placement: Carefully plan the placement of kitchen equipment to
maximize functionality and efficiency. Consider factors like the flow of ingredients,
the proximity of equipment to each other, and the need for separate preparation and
cooking areas.
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CASE STUDY ON IPPUDO RESTAURANT VIETNAM

The Ippudo Restaurant in Vietnam was designed by Takashi Niwa Architects. Nestled
amidst a serene environment characterized by lush greenery and a wooden screen, Ippudo
Vietnam in District 7 offers a tranquil escape from the hustle and bustle of Ho Chi Minh
City's center. This location stands in contrast to the rapid and monotonous urban development
characterized by high-rise residential buildings, which often overlook the harmony with their
surroundings (Abdel, 2023).

Figure 1: Site Development Plan

Figure 2: Isometric View

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As this restaurant is situated in a tropical climate zone, the primary objective is to

harness the potential of vegetation. Abdel (2023) also stated that through the incorporation of
greenery, a layered landscape is crafted by overlaying several layers of green screens. This
intermediary area then transforms into a dining space within a partially open-air setting.
Green screens are chosen as a suitable material due to their capacity for minimal heat
emission, as well as their inherent aesthetic appeal. Upon arrival, guests are welcomed by the
presence of a pool and gently curving planters constructed from exposed recycled bricks.
The distinctive feature of this space is the locally crafted wooden chopstick screens,
which serve as a signature element. These screens, constructed from wooden chopsticks, are
conceived to establish a connection between the local culture and the landscape screens. This
use of locally sourced, natural materials is an expression of and tribute to Vietnamese
craftsmanship. At night, these chopstick screens produce a unique and rhythmic facade
appearance, while during the daytime, they harmonize with the surrounding green landscape.
These screen panels incorporate curtain-like openings, offering privacy when seated. At eye
level, the frames gradually pivot when standing, providing guests with scenic views. These
multi-layered screens, combining greenery and wooden chopsticks, celebrate human
interaction within the space and create a dynamic landscape that evolves throughout the day
and night, adding depth to the environment.

The Ippudo Restaurant in Vietnam, meticulously designed by Takashi Niwa

Architects, stands as a testament to the harmonious blend of architecture, nature, and culture.
The restaurant's design philosophy, deeply rooted in its tropical surroundings, revolves
around the ingenious use of greenery, wooden screens, and locally sourced materials. By
seamlessly integrating nature into its architecture, the restaurant creates a multi-layered
landscape that evolves throughout the day and night. Moreover, the signature wooden
chopstick screens serve as a testament to the restaurant's commitment to celebrating local
culture and craftsmanship. These screens, both functional and artistic, connect patrons with
the vibrant Vietnamese heritage and offer a unique dining experience. Their design, which
cleverly allows for privacy while standing and scenic views when seated, further enhances
the restaurant's allure.
In summary, Ippudo Vietnam transcends the boundaries of a conventional dining
establishment. It is a testament to architectural innovation, a tribute to local artistry, and a
haven where guests can savor exceptional cuisine amidst a picturesque and ever-changing
landscape. As a testament to the power of design, culture, and nature, it leaves an indelible
mark on those fortunate enough to experience its unique ambiance.
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References:
Abdel, H. (2023). IPPUDO Restaurant Vietnam / Takashi Niwa Architects.
ArchDaily. https://www.archdaily.com/945126/ippudo-rstaurant-vietnam-takashi-
niwa-architects
Fajardo, M., Jr. (2002). Planning and Designers Handbook (2nd Edition).
Mion, E. (2017, March 22). Dining Facilities. Whole Building Design Guide.
https://www.wbdg.org/building-types/community-services/dining-facilities
NBCP. (2005). The National Building Code of the Philippines and Its Revised Implementing
Rules and Regulations Approved by the Department of Public Works and Highways
on October 29, 2004 and Took Effect on April 30, 2005 After Official Publication.
Pendrill, K. (2023). How to design a commercial kitchen layout for your restaurant.
TouchBistro. https://www.touchbistro.com/blog/commercial-kitchen-layout-design-
for-restaurats/
Rankin, S. (2023, April 21). Which Commercial Kitchen Layout is Right for Your
Restaurant? Lightspeed. https://www.lightspeedhq.com/blog/commercial-kitchen-
layout/
Sling. (2023, August 21). 19 Types Of Restaurants: Complete Guide For Potential Owners.
https://getsling.com/blog/types-of-restaurants/
WebstaurantStore. (2018, June 22). Restaurant kitchen layouts.
https://www.webstaurantstore.com/article/11/restaurant-kitchen-layouts.html