LAYOUT OF A RESTAURANT

PRESENTED BY :Nishit Hathi Himani Duggal - 73 Priyanka Jaideep - 80 Kimaya Samant - 104 Sonam - 115

Layout:
The layout of an operation is concerned with the physical location of its transforming resources, that is deciding where to put the facilities, machines, equipment and staff in the operation.

Layout types:
1) Fixed position layout 2) Process layout 3) Cell layout 4) Product layout

Fixed position layout

1) In a fixed position layout, the transformed resource does not move between its transforming resources. Equipment, machinery, plant and people who do the processing move as necessary because the product or customer is either:
i. Too large ii. Too delicate or iii. Objects being moved

2)

Fixed position layout design:

The location of resources for each project is unique and it will be determined on the convenience of transforming resources themselves. Although there are techniques which held to locate resources on fixed position layouts, they are not widely used because this layout can be very complex and planned schedules do change frequently.

Process layout
1) In a process layout, similar processes or processes with similar needs are located together because:
i. ii. It is convenient to group them together or The utilization of the transforming resource is improved

2)

3)

Different products of customer have different requirements therefore they may take different routes within the process. The flow in a process layout can be very complex.

Process layout design:

When cost of traveling is important: Collecting information such as: number of loads per day cost per distance traveled When process relationship is important Relationship chart

Cell layout
1) 2) In a cell layout, the transformed resources entering the operation move into a cell in which all the transforming resources it requires in located. After being processed in the cell, the transformed resource may move to a different cell in the operation or it may be a finished product or service. Each cell may be arranged in either a process or product layout. The cell type layout attempts to bring order to the complex flow seen in a process layout.

3) 4)

Cell layout design

1) Cells in an operation can be created based on two interrelated decisions:
1)
2)

What is the extent and nature of the cell i.e. the amount of direct and indirect resources the cell has as shown in Fig 7.28 Which resources to allocate to which cell using:
i. ii. Cluster analysis which process group naturally together Parts and family coding based on similar characteristics of parts of products

OR 2) Production Flow Analysis (PFA)

Examines both product requirement and process grouping

Types of cell
Amount of indirect resources included in the cell

High

e.g. Specialist process manufacturing cell Internal audit group in a bank

e.g. Plant-within-a-plant manufacturing operation

Maternity unit in a hospital

Low e.g. Small multi-machine manufacturing cell e.g. Complete component manufacturing cell Lunch and snack produce area in supermarket

Proportion of the resources needed to complete the High transformation included in the cell

Joint reference and copying room in a library

Low

Product layout
1) In a product layout, the transformed resource flow a long a line of processes that has been prearranged. Flow is clear, predictable and easy to control.

2)

Product layout design

1) Product type layout is designed based on a technique called line balancing. The technique consist of the following steps:
1) 2) 3) 4) Calculating the required cycle time. Calculating the number of stages. Producing a precedence diagram. Finally allocating activities to the stages.

A restaurant complex with all four basic layout types

Line layout cafeteria

Cell layout buffet

Fixed-position layout service restaurant

Desert buffet

Main course buffet Preparation

Starter buffet

Service line

Process layout kitchen

Cool room Freezer Vegetable prep Grill

Oven

Volume-variety relationship
Flow is intermittent High Low Volume High

Fixed-position layout Process layout Regular flow more feasible Flow becomes continuous Regular flow more important

Variety

Cell layout

Product layout

Low

The nature of the basic layout types

Manufacturing process types
Project processes processes Project

Basic layout types Fixed position layout Process layout

Service process types

Professional services

Jobbing processes

Batch processes

Service shops

Cell layout
Mass processes Continuous processes Mass services

Product layout

Advantages and disadvantages

Fixed
- product position flexibility

Process
- product flexibility layout - Relatively robust if in the case of disruptions - Easy supervision of equipment of plant

Cell
- Good compromise between cost and layout flexibility - Group work can result in good motivation

Product
Lo-w unit costs for high volume layout - Gives Opportunities for specialization of equipment

layout

- Product/customer not moved or disturbed.

Advantages

- High variety of tasks for staff

Low utilization of resources.

Disadvantages

- Very high unit cost. - Scheduling space and activities can be difficult. Complex flow.

Can be costly to Can have low flexibility rearrange existing layout Can need more plant Not very robust to disruption and equipment Work can be very repetitive.

Restaurant layout basics

Office

Employee Area

Dining Room

Bar

Kitchen

Food Storage Area

Entrance

Restroom

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 Operation Square Feet Square Meters

Fast food
Small restaurant Medium restaurant or small institution

50125
100150 200300

(4.6511.63)
(9.3013.95) (18.6027.90)

Large restaurant or medium institution

Large institution with simple menu

4001,000
1,0002,500

(37.2093.00)
(93.00232.50)

Large hotel, restaurant, or institution with complex menu, catering facilities, snack bars

3,000 +

(279.00+)

Comparing Dry Storage Spaces

96 square feet for a very small restaurant

The larger space has about four times as much usable shelving as the smaller space

350 square feet for a medium to large restaurant

Flow and Spatial Relationships for Preparation

STORAGE

PREPREPARATION

Raw food flows from storage to preprep, then to final preparation (hot and cold), and finally to service. These functional areas need to be located adjacent to one another, following the flow of food products, for efficient design.

FINAL PREPARATION

SERVICE

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 chefs table, reach-in freezer, fryers, grill, char broiler, and range. It requires approximately 300 square feet (20 x 15)

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).

Service Types
Table service restaurant Snack bar Fast food Cafeteria Delicatessen Buffet Scramble Food court Kitchen pickup station Service counter direct to customer Service counter direct to customer Straight-line cafeteria Deli counter Buffet line Separate food stations Separate food locations around a common dining area Cold and hot carts rolled to patient room or dining area

Tray Service (Health Care)

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.

Dining Service Area & Square Feet per Seat

Concept Service Area/100 seats 100 150 200 500 600 100 25 50 Square Feet/Chair Table Service Moderate Price Table Service High Price Table Service, Luxury Cafeteria Service Scramble Cafeteria Booth Service Banquet Fast Food 12-14 13-16 16-20 12-14 12-14 12-14 10-12 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

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 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 Single-tank dishwasher 1,500 Single-tank conveyor 4,000 Two-tank conveyor 6,000 Flight-type conveyor 12,000

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.

LAYOUT OF PIZZA HUT

The Problems
The Table Where Nobody Wants to Sit The Tiny Restaurant Kitchen No Budget for a Restaurant Redesign

The Solutions
Try to avoid this scenario by checking the view of every seat in the dining room, before you open Short of knocking down walls, we can make a small kitchen work by paring down the menu To keep start-up costs under control, we may have to tweak the original restaurant plans to accommodate the new digs.