Design & Layout of

Foodservice Facilities
Overview

Space analysis for the following functional areas:

 Receiving
 Storage
 Office
 Pre-preparation
 Final (Hot-food) preparation
 Bakery
 Employee locker room and toilet
 Service areas
 Dining
 Bar
 Ware washing
Space Analysis

 What are the general requirements for each

functional area?
 How large should each functional area be?
 How should the functional areas should be
arranged in relation to each other
 What special design features are necessary in
each area?

The results of space analysis are often presented in

the form of an “Architectural Program for
Foodservices” used to guide the design process …
Receiving

 General Description
 Delivery & inspection of goods
 Relationship to Other Areas
 Storage areas
 Access for vehicles
 Pre-preparation and preparation areas
Dock Area – Space Requirements

270 SF
DOCK
100 SF
DOCK
SEMI-TRUCK

BOX TRUCK DOCK

DOCK
SEMI-TRUCK

SMALL DOCK AREA FOR SMALL

DUMPSTER FOODSERVICE FACILITY
LARGE DOCK AREA FOR LARGE
DUMPSTER
FOODSERVICE FACILITY

A small foodservice operation served entirely by

small delivery trucks requires far less space for
receiving than does a large operation served by
semi-trucks.
Receiving Area –
Space Requirements
This Receiving Area of
approximately 64 square feet
contains all the essentials and
is adequate for a small
restaurant. A much larger
facility would have a longer
receiving table and more
space for staging products as
they are inspected. However,
few foodservice facilities
require more than 120 square
feet (warehouses excepted).
Storage

 General Description
 Dry or canned food storage
 Paper and cleaning supplies storage
 Refrigerated storage
 Utensil and cleaning equipment storage
 Relationship to Other Areas
 Receiving
 Pre-preparation and preparation
Dry Storage Space Requirements
Type of Food Square Feet Square Meters
Operation
Fast food 50–125 (4.65–11.63)
Small restaurant 100–150 (9.30–13.95)
Medium restaurant or 200–300 (18.60–27.90)
small institution

Large restaurant or 400–1,000 (37.20–93.00)

medium institution
Large institution with 1,000–2,500 (93.00–232.50)
simple menu

Large hotel, 3,000 + (279.00+)

restaurant,
or institution with
Comparing Dry Storage Spaces

96 square feet
for a very small
restaurant

The larger
space has about
four times as 350 square feet
much usable for a medium to
shelving as the large restaurant
smaller space
Office for Managerial Personnel

8'-0"

This small
office, 64 net
square feet, is

8'-0"
functional for
managers who
need a place for
quiet work and a
place to speak
privately with
employees
Pre-Preparation

 General Description
 Where foods are processed, mixed, combined,
held, cleaned, or otherwise made ready for final
preparation
 Typically occurs prior to the meal is served
 Relationship to Other Areas
 Storage areas
 Final Preparation (Hot Food)
Flow and Spatial Relationships for
Preparation
STORAGE

Raw food flows from storage

PRE- to pre-prep, then to final
PREPARATION
preparation (hot and cold),
and finally to service.
FINAL These functional areas need
PREPARATION
to be located adjacent to one
another, following the flow of
food products, for efficient
SERVICE design.
Pre-Preparation Area for Small
Restaurant

This pre-prep
area requires
about 225
square feet,
and is
adequate for a
medium sized
restaurant or
small
institution.
Final (Hot Food) Preparation

 General Description
 Frying, steaming, broiling, grilling, and other
processes adding heat to the food
 Typically occurs as the meal is served
 Relationship to Other Areas
 Pre-preparation
 Storage for “directs” (items that go directly from
storage to final prep, such as steaks, chops,
frozen french fries)
Hot food Preparation for a Small
Restaurant

This hot food

preparation area for a
small restaurant has
a chef’s table, reach-
in freezer, fryers, grill,
char broiler, and
range. It requires
approximately 300
square feet (20 x 15)
Preparation Areas for a Medium
Size Institution
Final Pre-
Prep Prep
300 sf 800 sf
Employee Locker Room & Toilet

 General Description
 Rest Rooms for employee use
 Secure storage for employee belongings
 Relationship to Other Areas
 Can be relatively separate from other functional
areas
Baking

 General Description
 Produces baked goods, such as rolls, muffins,
cookies, cakes, pastries, and similar items
 Relationship to Other Areas
 Pre-preparation
 Can be relatively separate from other functional
areas
 Requires dry and refrigerated storage
 Locating the bakery near customers can
increase sales
Baking Area

This baking area is

about 17’-6” long by
9’-6” wide, or 166
square feet. It is
designed to prepare
cakes, pastries, rolls,
muffins, and similar
items, including
those that “rise” (use
yeast).
Bakery Example: A Bagel Shop

This Bagel
Shop has a
total of about
1700 square
feet, with 210
sf in the store
room, 110 sf
in the walk-
ins, about 400
sf in
preparation,
and the
remainder in
service
Service Area

 General Description
 Design varies based on foodservice concept
 Relationship to Other Areas
 Final Preparation
 Warewashing
Service Types
Table service restaurant Kitchen pickup station
Snack bar Service counter direct
to customer
Fast food Service counter direct
to customer
Cafeteria Straight-line cafeteria
Delicatessen Deli counter
Buffet Buffet line
Scramble Separate food stations
Food court Separate food
locations around a
common
dining area
Tray Service (Health Care) Cold and hot carts
rolled to patient room
or dining area
Service Example: Fast Food
Concept

This fast-food style station is

part of a larger foodservice
facility.
It is about 675 square feet,
including circulation between
the counter and the cashier
(red box).
Service Example: Table Service
Restaurant

This is the service station of a

large table service restaurant.
The area in the red box is
about 420 square feet
Service Example: Scramble Servery
Concept

This is a scramble cafeteria at

a university serving 1200
people per meal. It is 3125
square feet (red box).
Service Example: Tray Make-Up

This is a tray make-up

system for a health care
foodservice facility. It
requires approximately 725
square feet. (See page 100
of the text for equipment
details.)
Dining – Estimating Space
Requirements
Dining area space requirements are a
function of (a) anticipated number of guests,
A high price table
and (b) seat turnover rates – guests per
service restaurant
hour. These are average turnover rates for
designed for a
various foodservice concepts:
capacity of 600
Table service, moderate price 1.0–2.0 guests on
Table service, high price 0.75–1.0 Saturday evening
Table service, luxury 0.5–0.75 between 6:00 and
Cafeteria service 2.2–3.0 9:00 pm would
Counter service 2.0–3.0 require 200-267
Booth service 2.0–3.0 seats.
Fast food 2.5–3.5
Dining – Service Area &
Square Feet per Seat
Concept Service Square Feet/Chair
Area/100
seats
Table Service Moderate Price 100 12-14

Table Service High Price 150 13-16

Table Service, Luxury 200 16-20

Cafeteria Service 500 12-14

Scramble Cafeteria 600 12-14

Booth Service 100 12-14

Banquet 25 10-12

Fast Food 50 9-11

Bar

 General Description
 Service of spirits, beer, wine, etc.
 A bar for servers who take drinks to customers
tables is a “service bar”
 Relationship to Other Areas
 Adjacent to customer reception
 If food is served at the bar, it should be near
final preparation
Bar Sizing
Restaurant Dining Suggested Cocktail Lounge and Bar Size
Room Size

Seats SF Seats SF Bar Size

Length SF
50 750 15 150 10 120
80 1,200 20 200 15 180
100 1,500 30 300 20 240
140 2,100 40 400 30 360
180 2,700 50 500 35 420
200 3,000 60 600 40 480
Service Example: Bar

This bar in a table

service restaurant
uses 500 square feet,
including the seating
area, but not the
“espresso bar.”
Ware Washing

 General Description
 Seating for customers
 Relationship to Other Areas
 Final preparation
 Ware washing
 Bar (if part of the concept)
Ware Washing Space
Requirements

Space requirements for dish rooms are a

function of the number of dishes per hour to
be washed and the type of machine:

MACHINE TYPE Dishes/Hour SF

Single-tank dishwasher 1,500 250
Single-tank conveyor 4,000 400
Two-tank conveyor 6,000 500
Flight-type conveyor 12,000 700
Ware Washing Examples

This is a very small dish room for a small foodservice

operation; it uses only 175 square feet. It uses a
single tank, door-type dish machine.
Ware Washing Examples

This dish room

uses a two-tank
rack conveyor
machine. It
requires 525
square feet,
including drop
off space in
front of the
soiled dish
table.
Ware Washing Examples

This dish room uses a carousel type dish machine with

two tanks. It requires 550 square feet of space.
 Om Singh
Amrapali Institute of Hotel Management