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Restaurant Space Allocation Guidelines

This document discusses factors to consider when allocating space for hospitality facilities. It provides guidelines for allocating space for different areas like lobbies, guest rooms, restaurants, meeting spaces, amenities and administrative/employee areas. Key factors include guest needs and impressions, efficiency, flexibility, accessibility, minimizing movement and adhering to regulations. Space allocation involves balancing purpose, comfort and aesthetics. Challenges include property costs and utilizing space creatively through multi-functional equipment and lighting.

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Sheriellen X. Medina
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109 views2 pages

Restaurant Space Allocation Guidelines

This document discusses factors to consider when allocating space for hospitality facilities. It provides guidelines for allocating space for different areas like lobbies, guest rooms, restaurants, meeting spaces, amenities and administrative/employee areas. Key factors include guest needs and impressions, efficiency, flexibility, accessibility, minimizing movement and adhering to regulations. Space allocation involves balancing purpose, comfort and aesthetics. Challenges include property costs and utilizing space creatively through multi-functional equipment and lighting.

Uploaded by

Sheriellen X. Medina
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Chapter 8: Space Allocation a) Target clientele

- Ownership and affiliation


Space is associated with guest impression and comfort. 2. Food and beverage
Efficiency is a must for employees. Space allocation is - This sector includes restaurants, cafes,
an amalgamation of space and form. cafeterias, fast-food restaurants, catering
businesses and other food related businesses.
Factors in determining space allocation - Dining and kitchen are the two important areas.
- Space planning is the process of organizing and 3. Entertainment and recreation
allocating areas to accommodate furniture, - This segment is made of different sorts from
fixtures and equipment that work harmoniously relaxing spas to huge stadiums. This sector can
together without sacrificing to accommodate the either be private or public.
needs of the users.
- An ideal space meant being able to balance Accommodation and lodging industry
purpose, comfort and aesthetics. Front of the house
Characteristics of a well-planned space 1. Lobby
1. Effective and efficient space utilization - It creates the first impression of the
- Properly utilized space meant that there is no establishment
space and each space utilized has a specific a) For circulation and movement of
purpose. guest- .70 to 1.0 sqm per guest room
2. Appropriate ambiance b) For seating area- .06 to .10 sqm per
- Proper space allocation is associated with the guest room
overall ambiance of the facility. Too cramp can c) Registration and front desk- .30 to .40
cause discomfort while too spacious creates a sqm per guest room
feeling of detachment. d) For luggage room .05 to .10 sqm per
3. Adaptable and flexible guest room.
- Having a flexible space allows the business to 2. Registration and front desk
adapt to occasional business opportunities such - .30 to .40 sqm per guest room
as private events during holiday seasons. 3. Washroom
4. Accessible - .05 to .10 sqm per guest room
- The layout should provide ease of movement for Lodging facilities
people, goods and services. There should be - Is the space where guest stay
sufficient distance between working spaces to - It includes bathroom and corridors which
avoid obstruction, discomfort and accidents. usually take up 50% to 60% of the total floor
Special access for PWD or physically challenged area
individual should be considered. - Different room types are determined by different
5. Minimum movement categories:
- The plan should provide minimum movement a) By beds, by size and by luxury
for the workforce and their use of equipment as Catering and conferences
well as the transfer of goods and services. 1. Restaurant
6. Wayfinding - General guideline is the guest area should be
- This refers to show how the user would move to 70% of the total outlet space, 30% is supporting
the different parts of the facilities. This user’s areas.
experience in the utilization of the space should - A guest may take the following space depending
result delight and comfort. on the type of diner:
7. Reduced discomfort a) Banquet- .90 to 1.0 sqm per seat
- The designing and planning of spaces include b) Fine dining- 1.70 to 1.90 sqm per seat
proper lighting, ventilation, and minimization of c) Cafeteria- 1.50 to 1.70 sqm per seat
stress from noise, unwanted smell and extreme d) Club- 1.40 to 1.70 sqm per seat
temperature. e) Formal dining- 1.90 to 2.0 sqm per seat
8. Adhere to laws and regulations- all plans should f) Coffee shop- 1.40 to 1.70 sqm per seat
adhere to the laws an regulations set by the g) Cocktail lawn- 1.40 to 1.70 sqm per seat
government where the facility is being put up. 2. Retail shop
Major sector of the hospitality and tourism industry - The shop can have an area of .09 to .14 sqm per
1. Accommodation and lodging industry guest room. The size of the shop can range from
- This sector includes hotels, motels, condotels, 9.20 to 110 sqm.
hostels, bed and breakfast and resorts. 3. Function space
- Size of facilities - 1 to 2 meeting seats per guest room
a) Refers to number of lodging units a) Ballroom- .90 to 1.10 sqm per seat
available b) Conference/ meeting room- .90 to 1.10
- Location sqm per seat
- Level of service c) Board room- 1.10 to 1.50 sqm per seat
a) Provision of room sizes d) Public washroom- .04 to .06 sqm per
- Industry standard seat
a) Is chosen by the owners. Level is from 4. Amenities
1-5. Each rating indicates provision of - It caters to general recreation, providing space
food outlets, décor, personal and other for both active and passive recreational activities
services offered. for children and adults.
- Market and function a) Playground- 1.90 to 3.70 sqm per family
b) Swimming pool- .90 to 1.90 sqm per
guest room
c) Locker/toilet- .01 sqm per guest room
d) Health club- .01 sqm per guest room
5. Administrative
- .90 sqm per guest room is allocated
6. Employee facilities
a. Locker- .01 to .90 sqm per employee
b. Cafeteria- .01 sqm per employee
c. Lounge- .01 sqm per employee
d. Uniform issuing- .01 sqm per employee
Food and beverage
1. Restaurants- differences come in the forms of
price point, ambiance and food service
2. Catering and banquets- chafing dish, cutleries,
liners, tables and chairs
3. Airline and cruise ships- it offers a few thousand
meals at each seating
a. Basic range to 7 course gourmet feasts
i. One-time seating capacity
ii. Average eating time of guest
iii. Type of operation
iv. Budget
v. Staff
vi. Bach house
vii. Storage
4. Dining- 60% to 70% of the entire floor area
(.743 sqm for children) (.92 to 1.85 sqm for
adults)
5. Kitchen- 30% to 40% and other miscellaneous
areas

Issues and challenges of space allocations


The space allocation standard guidelines were
created by professionals in the design-built industry in
collaboration with other people working in the
hospitality and tourism sectors. Cost of rental or
purchase of property and price of construction are
challenges present in obtaining the desired space.

The following may be considered in space utilization:


1. Identify the key product and services
2. Choose multi-functional equipment
3. Create a window-like effect to create a space
illusion
4. Illuminate spaces.

Common questions

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Having a higher percentage of dining area—typically 60-70% compared to 30-40% kitchen space—implies a focus on maximizing guest service capacity and enhancing dining experience. This can lead to increased revenue potential but might constrain kitchen size, impacting preparation capacity and efficiency. Effective kitchen design must ensure it supports the scale and style of service required .

When designing adaptable and flexible spaces in hospitality, considerations should include multifunctional areas that can be easily converted for various uses (e.g., hosting events), accessible design to accommodate diverse needs, and strategic lighting and acoustics for comfort. It's also important to have movable furniture and technology integration for space customization. Planning should allow for temporary structures or partitions that can be adjusted as needed .

Planning recreational amenities requires considering the type of activities (active vs. passive), appropriate space allocation (e.g., playgrounds require 1.90 to 3.70 sqm per family), and the user demographics. Designers must ensure safety, accessibility, and comfort . Effective layout should account for potential noise and privacy impacts on accommodation spaces.

Challenges in space allocation include high costs of real estate and construction, and balancing multiple functional requirements within limited space. Mitigation strategies involve using multifunctional equipment, creating spatial illusions with strategic design elements like windows, and optimizing lighting to enhance the perceived space size. Efficient planning can also help overcome these challenges .

Compliance with laws and regulations impacts space planning by mandating specific design and construction standards, such as accessibility for disabled persons, safety measures, and health regulations. These requirements ensure the safety and accessibility of spaces but may also limit design flexibility, potentially increasing the cost and complexity of planning . Adhering to these standards is crucial for legal operation and avoiding penalties.

Space allocation for room types should consider factors like bed size, room size, and luxury level due to their impact on total space requirement and layout distribution. Standard guidelines indicate the space dedicated to rooms, including bathrooms and corridors, makes up 50% to 60% of total floor area, and adjustments are needed based on facility class and service level .

Space planning contributes to minimal movement for employees by strategically arranging workstations and equipment to minimize travel distances within a facility. This includes placing equipment and storage in convenient, central locations and ensuring that pathways are clear and direct to facilitate smooth operation flow. Space plans should integrate ergonomic design principles and incorporate sufficient space for interaction without obstructions .

The space allocation guidelines for the lobby area include 0.70 to 1.0 sqm for guest room circulation and movement, 0.06 to 0.10 sqm for the seating area, 0.30 to 0.40 sqm for the registration and front desk, and 0.05 to 0.10 sqm for the luggage room per guest room .

Space allocation varies across dining settings: banquet seating requires 0.90 to 1.0 sqm per seat, cafeteria seating needs 1.50 to 1.70 sqm, while fine dining ranges from 1.70 to 1.90 sqm. Club and cocktail settings typically allocate 1.40 to 1.70 sqm, whereas formal dining demands 1.90 to 2.0 sqm per seat. These differences reflect varying service levels and required ambiance .

Space allocation in hospitality significantly influences guest impressions and employee efficiency by ensuring balanced and well-utilized spaces. Effective space utilization means every space has a specific purpose, enhancing functionality without waste. The ambiance is crucial; cramped spaces cause discomfort, while oversized spaces may feel detached . Additionally, proper space planning includes features like adaptability, accessibility, minimum movement, and wayfinding, which collectively enhance guest experience and streamline employee operations .

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