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Table of contents
1) Introduction 1
1.1) Etymology 1
1.2) History 1

2) Literature Review 2
Overview 2
2.1) Types of restaurant 2
2.1.1. Fast Food and Fast Casual 2
2.1.2 Fine Dining 3
2.1.3. Contemporary Casual 3
2.1.4. Cafés 3
2.2) Anthropometry 4
2.3) Architecture And Design 5
2.3.1. Entrance 5
2.3.2. Door and Windows 5
2.3.3. Reception 6
2.3.4 Circulation And Space 6
2.3.5. Dining Area 7
2.3.6. Bar Seating 8
2.3.7 Restroom 8
2.3.8. Kitchen 9
2.3.8.1 Layout 9
2.3.8.2. Components 10
2.3.9. Cafeteria service counter 11
2.3.10 .Staff facilities 11
2.3.11. Smoking zone 12
2.3.12. Sewage and drainage 12
2.3.13. Suggested layout and flowchart 12
2.4 Interior 14
2.4.1.Colour 14
2.4.2.Ceiling 14
2.4.3 Flooring 15
2.4.4. Wall 15
2.4.5. Lighting 16
2.4.6 HVAC 17
2.4.7.Types of seating 18
2.4.8. Furnitures 19
2.4.8.1.Chairs 19
2.4.8.2.Tables 19
2.4.9.Resturnant linen 20
2.4.10 .Aesthetic and Ambiance 20
2.4.11. Mixing of metal and wood 21
2.4.12 . Aromatherapy 21
2.4.13. Electrical Appliances 21
2.5. Outdoors 22
 2.5.1. Landscapes 22
2.5.2. Guardhouse 22
2.6. Parking 22
2.7.Vastu 23
2.8. Additional facilities 23
2.8.1.Wifi/ Internet 23
2.8.2.Multimedia 23
2.8.3. Reading Corner 24
2.8.4. Banquet Halls 24
2.8.5. Conference room / meeting room 25
2.8.6. Breast feeding area 25
2.8.7.Fire protection services 26

3. CASE STUDY 27
3.1 CASE STUDY OF TIMMUR, KAUSI RESTAURANT 27
3.1.1 General Information 27
3.1.2 Indoor (Timmur and Green Pavilion) 27
3.1.3 Outdoor and Bar 28
3.1.4 Kitchen 28
3.1.5 Restroom 29
3.1.6 Seminar Hall 29
3.2. Case Study of River View Restaurant 31
3.2.1. General Information 31
3.2.2 Indoor 31
3.2.3 Counter 31
3.2.4 Kitchen 32
3.2.5.Dish Washing Area : 32
3.2.6. Restroom 32
3.2.7. Technology 33
3.2.8 Outdoor 33
3.3 Case study of Blufish Cafe 34
3.3.1 General Information 34
3.3.2 Colour : 34
3.3.3 Theme : 34
3.3.5 Flooring : 36
3.3.6 Reception : 36
3.3.8 Technology : 37
3.4 Conclusion 38
4. References 38

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1) Introduction
Our eating needs have developed from a basic form of simply feeding our bodies with the
fuel it requires to function to an art of taste and presentation that is combined with our
need to experiment with everything we see, smell, touch and taste.A business that
prepares and serves food and drinks to its customers in exchange of money is known as
a restaurant or eatery. In restaurants food is served and eaten on the premises only, but
there are many restaurants that offer food delivery services. There are a wide range of
restaurants that vary in appearance and offerings. From fast food restaurants to
cafeterias to family restaurants to high priced luxury establishments, a wide variety of
restaurants are there. Talking and socializing with friends has become much more
comfortable and pleasant in recent days due to the restaurants.

1.1) Etymology
The French word ‘restaurer’ literally means to restore to a former state. According to the
source,the term restaurant is said to be used in 1507 as a ‘restorative beverage’.
Furthermore, the term is also said to be derived from the name of the ‘restorative ‘ soup
served in the first establishments.

1.2) History
The term ‘restaurant’ first appeared in the 18th century in France. It referred to a
reinvigorating meat broth which people ate to refortify the body. It was not until the French
Revolution and subsequent industrialisation that culinary establishments such as we
know them today began to appear and develop. However, the modern restaurant is not
an entirely new creation. In the Western world, the concept of a restaurant as a public
venue where waiting staff serve patrons food from a fixed menu is a relatively recent one,
dating from the late 18th century.In the 20th century, lifestyles changed and eating in
restaurants at lunchtime became commonplace for many workers. Restaurants started to
specialise and target their clientele.The aftermath of the French Revolution saw the
number of restaurants skyrocket.

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2) Literature Review
Overview
As we begin to envision the restaurant’s layout ,we need to stand on other people’s shoes
and think.what would it feel like to walk through ? Will the customer’s signals reach the
waiter? What is it like to sit down and be a part of the restaurant’s environment?
etc.Therefore, this section of the report covers all of the possible requirements of an
aesthetically,ergonomically and functionally fit restaurant.According to the google
research, constructing a restaurant isn’t the only way to bring customers to your place.
There are many other elements that are mainly to be focused. It’s simply the architecture
that catches their eyes and creates a huge impact on the customers.

Some of the basic things that should be sorted out beforehand for designing restaurants:

➔ How to deal with common design problems?

➔ The Lonesome Table
➔ The Small Kitchen Dilemma
➔ Irrelevant Decorations
➔ Bathroom Door Locations
➔ An Ambiguous Concept

2.1) Types of restaurant

There are numerous restaurants in existence,each classified or distinguished in many
different ways.Restaurants are classified on the basis of food,on the style of
offering,novelty themes(such as automated restaurants).Here’s the classification of
restaurants on the basis of popularity:

2.1.1. Fast Food and Fast Casual

Fastfood
Below are the characteristics shared by most
fast food places: a) It should have an area of
min 11-14 square feet per person. b) It
focuses primarily on fast service and food is
served in disposable items like paper
containers and paper food trays c) It has a
casual ambience and has counter service or
drive- thru.

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Fast Casual

Here , the quality and price of food is usually

higher than fast food but lower than casual dining.
It provides counter service and has a casual ,
contemporary environment and decor. 11- 14
square feet is the average square foot needed per
customer in fast casual restaurants. There is a
rising number of fast casual restaurants as people
can have more healthy food than in fast food.

2.1.2 Fine Dining

Fine dining restaurants have formal dress code and
fine dining etiquette. It has high end decor and a
formal atmosphere.Menus may feature exotic or
interesting dishes and ingredients .It must offer an
upscale atmosphere with exceptional service Fine
dining restaurants provide a minimum of 18-20
square feet per person.

2.1.3. Contemporary Casual

One of the newest types of contemporary casual
restaurants are characterized by their modern flair
,an energetic vibe and innovative dishes and drinks.
Contemporary casual restaurants often feature hot
food trends like craft beer and they also tend to use
local ingredients. They emphasize visuals with
social media worthy decor and food presentation.

2.1.4. Cafés
A café is a beverage-focused establishment.
Offerings usually include coffee, tea, and a smaller
menu of food or snacks. These types of restaurants
typically offer counter service and prices are low to
moderate. Cafe provides a versatile space for
various purposes. The atmosphere is ideal for
everything including a first date to business
meetings , and the price is reasonable for
everything.Its standard size is 1000-1750 square
feet.This size offers 50-70 square feet for 50-70
people. .

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2.2) Anthropometry

The determination of human characteristics and capacities is very important in ensuring this
harmony and relationship. Anthropometry technique is widely preferred for the determination
of these properties and capacities.Anthropometry has a considerable importance in
optimising the design of restaurants.

Standard dimension for child

Child’s Age (Years) Table height (inch) Seat height (inch)

1-4 20”-22” 10”-12”

5-7 22”- 25” 12”-14”

8-10 24”-29” 13”-17”

11-13 26”-30” 15”-18”

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2.3) Architecture And Design

2.3.1. Entrance
Diners frequently choose not to visit a restaurant based solely on its exterior. Conversely,
they can be lured on looks alone. Before a server even greets a single guest, you should
ensure that your restaurant invites them inside.
The entrance area to a new restaurant can be as important as the inside when it comes
to gaining new customers. Depending on your theme, we can use signs, music, lighting,
awnings, and flowers to make an attractive restaurant entrance. After all, it is the first area
that customers see. Signage, lighting, seating, and decorations are just a few areas to
consider when opening a new restaurant.

2.3.2. Door and Windows

Considering Material Used Wooden Door ,Metal Door and UPVC .Considering the
Mechanism & Usage different types of doors includes Sliding Door,Composite Door
,Swinging Door ,Revolving Door and Folding Door.
Doors Height Width

Main Door 6’6’’ or 6’9’’ 3’6’’, 4’ or 5’

Seminar Hall door 8’0” 3’0”

Kitchen Door 6’6’’ or 6’9’’ 2’6’’ or 3’

Toilet Door 6’6’’ 2’6’’

fig : main entrance door fig : seminar hall door

fig : kitchen door fig : toilet door

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Different types of windows used for our restaurant include casement , Awning ,Bay
window , , sash window etc.
Windows types Width (inch) Height (inch)

Casement window 12’’ to 24’’ 24’’ to 84’’

Sliding window 36’’ to 84’’ 24’’ to 60’’

Sash window 36’’ to 84’’ 36’’ to 84’’

Bay window Around 40’’ 48’’ to 60’’

2.3.3. Reception
The reception counter is not an ordinary piece of furniture. Its front should be fancy,
convenient for users, always clean, durable, and elegant.Counter from the inside,
conceals discreetly the mass of cabinets and shelves with documents, necessary
electronics, monitoring preview, computers, printers, lockers, money boxes, deposit safe,
payment terminal, first aid kit,and many other things. If the hotel uses traditional keys
instead of coded magnetic cards, one of the most important elements of the reception
equipment is the key cabinet.

Reception area includes a waiting station which takes up 6–10 square feet, sufficient for
20 diners. One large central station should be anywhere from 25–40 square feet. This
would be sufficient for 60 diners.

fig : reception

2.3.4 Circulation And Space

At this covid time , the circulation suggested are :
a) 18 inches between each occupied chair.
b) 42-60 inches between each square table.
c) 24-30 inches between corners of diagonal tables.

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 Types of Operation Space per seat

School lunchroom/Cafeteria 9-12 sq. ft

Banquet Room 10-11 sq.ft

Table Service (Minimum) 11-14 sq.ft

Table service at a Hotel, Club or Restaurant 15-18 sq. ft

Commercial Cafeteria 16-18 sq. ft

Counter Service restaurant 18-20 sq. ft

CHAIR & TABLE SPACING TIPS & SUGGESTIONS

14 sq. ft per person for spacious dining (allows for a table, chair, and aisle)
12 sq. ft per person for cafeteria or restaurant-style seating
10 sq. ft per person for banquet, institutional, or close seating
Allow 18 inches for the person seated from the edge of the table to back of the chair
Diagonal seating saves floor space
Min. 42 " between squared tables for chairs back to back leaves 6 " to push out.
Min. 60 " between squared tables for chairs back to back leaves 26 " service out
Min. 54" between round tables service space. Main traffic aisles need to be larger
24 " between corners of diagonal tables for customer access - no aisle

2.3.5. Dining Area

Dining area is the soul of the
restaurant. Guest spends majority of
their time in this area .Typically the
dining room will take up the majority
of space of 40% to 60% of total space
reserved for the dining room.60
percent of area is covered by dining
area while other area is covered by
restroom ,kitchen and other
accommodations.The space for the
dining area is specially based on the
number of square feet per person
seated at one time .The space
occupied by the person when he is
sitting in a comfortable position is 12
square feet

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2.3.6. Bar Seating
If your venue has a bar, you need to leave sufficient room for furniture and patrons.
Here are a few considerations:
1. Allot a strip of floor space along the bar, ranging 3 1/2' to 4' wide, for barstools and
potential guests.
2. Leave 2' per barstool.
3. Divide the bar length by 2 to see how many bar stools you can fit comfortably.
4. Remember to leave a comfortable amount of space between the bar and tables — at
least the width of your aisles.

2.3.7 Restroom
It is important to note that if the restaurant seats no more than 20 people, it does not
need to provide a toilet. Proper signs and locking doors are a must.
Location : The location of toilets is preferred to be separated from food areas by a hallway
or double entrance.Customer restrooms cannot be in basements, up a flight of stairs or in
back rooms.
· A standard toilet stall is required to have a minimum depth of 56-inches and a door that
has a minimum width of 32-inches when opened at a 90-degree angle.
· The bathroom’s mirror must be fixed no higher than 40-inches above the floor
· Restaurants must ensure that their urinals are at a maximum height of 17-inches off of
the floor and are to be mounted on the wall or placed in individual stalls.
· The urinal’s flush valve is to be no more than 44- inches from the floor.
· Urinal areas must have a floor space of at least 30-inches by 48-inches to ensure that
patrons have comfortable accessibility to the facility.
· The 30x48-inch area should not overlap the restroom’s accessible route

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 2.3.8. Kitchen

2.3.8.1 Layout

1. Island-Style Layout : The

island-style layout places the
ovens, ranges, fryers, grills,
and other principle cooking
equipment together in one
module at the center of the
kitchen.In the type of kitchen ,
the meal is the center of
action.All the non cooking
station are pushed up against
the perimeter of kitchen.

2.Assembly line layout :

The assembly line kitchen

layout focuses on the
assembly of each dish.In this
layout, there is a central row or
island organized in a single
line. This allows ingredients to
move seamlessly from a food
prep station, through to
cooking, and finally, a service
area where the completed
items are picked up and
delivered to customers.

3 Zone layout
If you opt for a zone-style
layout, it means your kitchen
will be divided into separate zones for each activity.In this kind of setup, you might need a
dedicated KDS for each zone.

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2.3.8.2. Components

Storage : A restaurant's kitchen will store a variety of items including cooking tools
(utensils, pans, etc.), food (produce, meats, dry goods), and place settings (glasses,
plates, linens). Your kitchen will need separate storage units, refrigerator for perishable
foods, a pantry for dry goods, and cupboards for place settings and tools.

Washing station :We recommend creating separate washing stations for food and for
dishes so that dirty dish suds never land on clean produce.Your washing stations will
need commercial dishwashing machines, sinks, and drying racks to run smoothly.

Food preparation :The food prep section of a restaurant’s kitchen consists of counter
space, cutting tools, and storage containers.Place food preparation zones near a
refrigerator so that your BOH team can quickly and safely store raw ingredients until
they’re ready to be used.

Cooking station :Unless your restaurant’s concept is raw foods, your kitchen will need
quite a bit of cooking equipment to execute your menu. Most restaurants have gas
range-oven combinations and commercial fryers, and some specialized cooking
appliances. A kitchen display system makes it easy for BOH staff to keep up with
incoming tickets.

Service : A commercial kitchen’s service area is used for plating dishes and handing them
off to servers to deliver to diners. A service area should have heat lamps to keep food
warm.Place your kitchen’s service area as close to the dining room as possible to lessen
the distance from the kitchen to the table for waiters.

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 2.3.9. Cafeteria service counter
There can be 2 or more than two service counters depending upon the variety of food
items. It can be a display counter or simple counter. The length of the cafeteria counter is
determined by the variety and volume of food. The width of the service counter should be
2 feet. The minimum distance between counter and back counter is 5 feet but it is taken
as 6 or 7 feet for convenience. The height of the service counter should be 3 feet 6
inches.If you have a serving staff, this is where they will pick up finished dishes to take to
customers. This area needs to be located at the very front of the kitchen, just after the
meal cooking area.

2.3.10 .Staff facilities

The staff of the restaurant includes managers, servers, cooks, dishwashers, hosts ,
cleaners and so on which should be provided with following facilities :

2.2.11.1.Work/ life balance

Vacation is not just a tool for avoiding burnout; promoting time off makes it easier to ask
employees to log extra hours at critical moments. Proper use of time off would lead to
increased employee engagement at work .

2.2.11.2. Welfare facilities – the right number of toilets and washbasins, drinking water
and having somewhere to rest and eat meals
Numbers of toilets and washbasins for employes includes for mixed use ( for women
only)
Number of people at work Number of toilets Number of wash basins

1-5 1 1

6-25 2 2

26-50 3 3

51-75 4 4

76-100 5 5

2.2.11.3.Changing rooms. When an employer provides protective clothing to prevent

employee exposure to hazardous or toxic substances, the employer shall provide the
following:
(1) Changing rooms that provide privacy for each sex; and
(2) Storage facilities for street clothes, as well as separate storage facilities for protective
clothing.

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 2.3.11. Smoking zone
In a pub/bar of the restaurant people come together to drink and socialize. For many
visitors the experience wouldn’t be complete without a cigarette.The solution where
smokers and non-smokers can work together perfectly can be Odorless ashtray; no
residual smoke and odors, creating a suitable solution for a smoke-free environment,
Smoking cabin can be used by several people at the same time and takes up little floor
space,the effective air cleaner filters tobacco smoke and blows clean air into the room.

Smoking area should be located within 4 meters of a seated dining area on licensed
premises, restaurant or cafe within 10 meters of a food fair stall.

fig : smoking zone

2.3.12. Sewage and drainage

The primary source of wastewater in a restaurant is washing of utensils, washing of hands
by customers and occasionally washing the floors.Therefore the restaurant wastewater
composition is greatly dependent on the variety of items washed. The main restaurant
wastes that can affect the publicly owned treatment works are:
Fats, Oils and Grease (FOG) , the solids Untreated wastewater that make water turbid
and constrict sewer flows that contribute to bad odor and potential pipe
Failure and so on.
Solid wastes are segregated in different coloured dustbins based on the composition of
waste to be disposed off. This segregation at source helps in the bigger problem of solid
waste management.The various colour codes used are: Green for paper / Cardboard;
BLUE for Plastics; RED for Food waste for composting purposes; BLACK
for general mixed waste.

2.3.13. Suggested layout and flowchart

The flowchart that should the bubble diagram of the restaurant circulation is shown below:

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2.4 Interior

2.4.1.Colour
Interiors are not just about the ambiance and decor of the restaurant. Colors are just as
important an aspect of the interiors as they play a significant role in influencing customer
perception. Restaurant interior colors should be in sync with your restaurant’s theme and
concept.
Muted earth tones are the best for restaurants, such as Terracotta orange, Tuscan yellow
and deep garnet red which have the most impact on increasing a person's popular color
for restaurants as with warm colors, appetite. And the bright vibrant shades of the main
color should be avoided. Colors that don’t work for restaurants are blue and purple.

2.4.2.Ceiling
The standard ceiling height of dining areas with a floor area <= 50m² =25000mm >50m²=
2750mm and >100m² >= 3m. Restaurant ceiling design involves many factors including
aesthetics, noise control, fire safety, energy-efficiency and natural light, eco-friendly
materials and durability.False ceilings can be installed of different types nowadays in
order to create an aesthetic look.
Kitchen ceiling : About the ceiling of the food preparation area, a chimney should be
installed in order to expel hot exhausted gasses from the area to outsides, keep the
kitchen oil free, reduce the amount of heat while cooking etc.

Washrooms ceiling : Washroom ceiling finishes shall be of smooth surface and are
washable. Use of moisture resistant gypsum board in shower ceilings or any
suspended ceiling systems are not acceptable. Cement board or other appropriate
waterproof backer board ceiling material can be installed.

fig : ceiling

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2.4.3 Flooring
2.4.3.1.Laminate flooring
Laminate flooring are among the best restaurant floors because they are durable and
resistant to scratching and slipping. They are also relatively easy to maintain, requiring
only a damp mop to remove stains. They offer different textures and colors that simulate
natural materials such as wood, which can give a restaurant a greater sense of quality
and comfort.
2.4.3.2.Vinyls
Vinyl floors made of PVC meet all the sanitary requirements to be installed in demanding
spaces such as kitchens and bathrooms. They transmit warmth in winter and coolness in
summer. From a functional point of view, vinyl floors are totally waterproof, non-slip and
resistant to humidity and temperature changes, and we can use them for the whole
restaurant, including bathrooms and kitchens.

Flooring for restaurant kitchen :

Flooring in these types of kitchens takes way more abuse than the normal home kitchen.
So the restaurant kitchen flooring needs to be durable enough to endure substantial
abuse like high temperature and offer non-slippery surfaces to provide safety for the staff.
Vinyl sheet or tiles, Ceramic tiles Quarry, Stone tile poured epoxy flooring can be used.
Washroom flooring :
The essential component of restroom flooring of restrooms includes; non-slip, hard
wearing and durable as well as easy to keep it well maintained. Acceptable floor
finishes include exposed sealed concrete, sheet rubber, non-slip quarry or
porcelain/quarry tile, and terrazzo. All resilient flooring must have heat welded
seams. In tile flooring, dark coloured epoxy grout can be installed.

2.4.4. Wall
The restaurant wall is another point of attraction and about the thickness of the wall, it
differs as in exterior and interior wall and also as the materials used. Restaurant walls
should be decorated by different restaurant designs and decor ideas. Typography; bold
graphics, marquee letters, diagrams. Custom made with quotes or phrases that reflect the
vibes of the restaurant.

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Now talking about the walls in bathroom areas, it should be painted/sealed concrete
and/or concrete block, or some other durable waterproof material. Frame walls are
acceptable if constructed of steel studs on a 200mm (8”) concrete or concrete
block upstand.

2.4.5. Lighting
Light is one of the biggest factors that determine the mood of a space. The most
common kind of lighting for restaurants are:

Types of lighting
i) Natural lighting: Natural light can be manipulated to illuminate certain areas of space
with various windows and lighting fixtures. Natural light is especially beneficial for
businesses that are open during earlier hours of the day where sunlight is more apparent.
ii) Ambient lighting: Ambient lighting is lighting that comes from windows and lighting
fixtures that will also substitute for natural lighting. Ambient lighting is known for creating
warmth and depth in a room as well as illuminating a space without glare. Ambient
lighting is great for restaurants, bars and breweries alike because it’s basic, the eyes are
used to it.
iii) Accent lighting : More decorative than functional, accent lighting is used to draw
attention to specific areas and objects to create visual effect. . Accent lighting can be a
great addition to your business if you are trying to show off a certain part of it. Paintings,
sculptures, fountains, and bars are typically illuminated by accent lighting

fig : ambient lighting fig : ambient lighting fig : task lighting

iv) Task lighting : This helps customers and employees perform tasks, like reading the
menu, being able to clearly see the table setting and food, and cooking in the kitchen.
Task lighting could be beneficial for additional lighting in spaces that may get dark at night
or areas that are dimly lit.
v) Smart lighting : As technology advances, there are more and more devices to help you
run your restaurant. Depending on the system you choose, you can access a variety of
features. Some of these available features include automatic shut-off, daylight sensors,
level control, dimming control, signage control, event scheduling, occupancy/vacancy
sensors, and timelocks.

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vi) Outdoor lighting: The outside of your restaurant should act as an extension of your
dining experience by serving as an advertisement and attraction. String lights and
lanterns onto trellises, light fire pits, place candles on top of tables, and create paths back
into the entrance of your establishment using outdoor lighting fixtures and techniques.

Lighting Fixtures : From decorative ceiling-mounted light fixtures to wall-mounted

sconces, there are many types of lighting to suit your restaurant decor. Pendant light ,
chandeliers, ceiling fan ,sconces , track lighting , led lighting , etc can be used as lighting
fixtures.

Lighting for Different Times of Day

• Breakfast - Bright lighting should be used for meal services earlier in the day. In the
morning, customers need bright light to wake up and read their newspapers as they enjoy
their coffee. Natural light is the ideal source for this.
• Lunch - Lunchtime services should have moderate lighting. Higher lighting levels are
especially good for fast food restaurants and convenience stores. Lighting can even help
create faster turnover rates and flow customers in and out more quickly.
• Dinner - Dinnertime is the most popular time to go out to eat, since customers can sit
back and relax after their day. When you provide them with a relaxing atmosphere, your
guests may linger and spend more on food, drinks, and dessert, giving you a higher profit.

2.4.6 HVAC

HVAC systems use nearly 30 percent of the energy in your restaurants

Make-up Air : There must be sufficient amounts of air exchange between indoors and out.
Too much or too little will cause drafts and slamming doors, terrible air quality, reduced
energy efficiency, and back-venting of combustion gases.
Cooling : Something as simple as inconsistent temperatures can cause a decrease in
profits due to customer unease, reduced staff productivity, and extremely high energy
costs. Make sure to address all zones, both internally and externally when designing your
system.
Air Quality : Cooking will release gases, grease and smoke, all of which are not only
unpleasant but can be dangerous. When designing the kitchen take into account
placement of appliances, hoods, vents and exhaust fans. Try to coordinate this to
increase HVAC efficiency, thus improving air quality.
Fire Prevention/Suspension : City, county or state building code requirements may dictate
your fire suppression systems. These systems may utilize inert gas, or dry chemicals to
put out any fires that may occur. To help prevent fires make sure to maintain your system
with routine cleaning and professional inspections.

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2.4.7.Types of seating
Restaurants have a few different options for their seating layout to provide privacy to their
guests. Tables can be angled or perpendicular. The layout of seating can affect the
overall atmosphere of a restaurant and should be taken into consideration.
Banquette Seating : Minimum banquette seating clearances space tables 12”-14” (31-36
cm) apart, which is the depth of an average human, and require an overall zone of
36”-38” (91-97 cm) per table. For better privacy, recommended clearances for banquette
seating separate tables by 24” (61 cm) and require an overall area of 54” (137 cm) per
table.
Booth seating : The concept of a booth is to provide a comfortable, intimate and semi
enclosed space for smaller groups of people. Commonly booths are arranged back to
back to maximize space usage and create that desired feeling of privacy. This form of soft
seating is commonly found in cafes, food courts and smaller restaurants.

fig : types of seating

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2.4.8. Furnitures

2.4.8.1.Chairs
The dimension of the chair should be relative to the table dimension. The chair seat
should be 18 inch from the ground ,the height from the ground to top of the back is 36
inch. And the depth from the front edge of the seat to the back of the chair is 18 inch. It
enables the guest to sit and eat comfortably.
Chair also includes a bar stool that can rotate 360⁰ in nature so that the person can
easily communicate with each other.
Chairs Seat width Seat depth Seat Height Seat Height

Bar stool 17’’ 17’’ 30’’ 42’’

Dining , side 19’’ 19’’ 18’’ 36’’

2.4.8.2.Tables
Tables come in three main shapes round, square and rectangular
Square table 2’6” * 2’6” for 2 person
3’ * 3’ for 4 person

Rectangular Table 4’6” *2’6” for 4-6 person

6’ *2’ for 6-8 person

Round Table 3’ in diameter for 4 person

5’ in diameter for 8 person

Tables are also of different types as follows ;

Tables Height( inch) Width ( inch) Length (inch)

Coffee 19 18 36-48

Conference 30 36 96

Dining 29 40 64

Kitchen 29 36 60

Sofa 26 14 72

Buffet 34-38 24 60

Workstation 26 30 48

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 Fig :table and chairs

2.4.9.Resturnant linen

Tablecloths and Napkins : Tablecloths add a barrier between the table and food,
preventing staining and damage to the table. While loth napkins, heavier than their paper
counterparts, are less likely to blow away. This helps prevent frustration in your
customers as well as prevent clutter and disorganization on your floors.
Aprons : create a more professional vibe across your restaurant.
Chef apparel :protects back-of-the-house employees from potential kitchen hazards
such as burns, and allows more breathability and comfort
Towels : restaurant towels include Bar Towels, Dish Towels, Microfiber Towels, Glass
Towels, Grill Pads, Wash Clothes to keep the restaurant in tip-top shape.

2.4.10 .Aesthetic and Ambiance

Details like colors, lighting or objects which are known to have an influence upon
customers’ perceptions and mood can be used in an aesthetic way that customers
can gain positive aesthetic experiencesAmbience ties the cuisine, service and
environment together to define the diners' perception of the restaurant.A restaurant's
interior should be designed to reflect its cuisine as a way of strengthening your overall
brand identity.
When paired with food, service and music, the interior design of your restaurant
contributes to the overall ambience felt in the space, whilst also moulding the
customer experience.
Everyone subconsciously uses colour to assess and judge the places we encounter
on a daily basis, and it's particularly significant to the bar and restaurant industry

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2.4.11. Mixing of metal and wood
For restaurants going for a rustic design aesthetic, it’s most often closer to rustic
industrial design (versus rural). This branch off of traditional rustic is all about merging
rustic natural elements with sleek industrial elements. There’s no easier way to do this by
mixing rural-inspired restaurant table tops with industrial-inspired legs. For instance,
taking reclaimed wood table tops and pairing them with steel hairpin legs is an excellent
way to nail the rustic industrial vibe.

2.4.12 . Aromatherapy
Smell and taste are closely linked because flavor engages them both. The smell of food
can also determine how much of it someone decides to eat. Restaurants already produce
large amounts of scents from the kitchen, but when restaurateurs control the smell, they
can observe immense growth.
Lavender: relaxes the brain
Vanilla and chamomile: reduce stress, anxiety, depression
Citrus and peppermint: increase alertness
Apple and Cucumber: make a room feel bigger airy
Barbecue smoke: makes a room stuffy

2.4.13. Electrical Appliances

Deep fryer ,Oven , Refrigerators ,Cooling and Freezing Display ,Basic Coffee and
Espresso machine , Air dryer and Jet dryer , Dishwasher , Lighting ,Salamander Grills ,
etc are the different electrical equipment used in the restaurant .
HVAC - Commercial heating and cooling uses up approximately 28% of energy costs.
Sanitation - Sanitation equipment and water usage are responsible for 18% of energy
costs.
Lighting - Keeping the lights on uses 13% of a restaurant's energy consumption.
Refrigeration - Refrigeration energy costs are approximately 6%.

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2.5. Outdoors

2.5.1. Landscapes
Greet Guests With Greenery
Every restaurant owner wants to make a great first impression. With an updated green
space, you can create an inviting place for your customers. Your entrance probably has
concrete near the front of the building, which can create a harsh appearance. You should
add some shrubs, flowers, or greens to this open space. When you add some greenery,
your business will feel more welcoming to diners.

2.5.2. Guardhouse
Guard booths can come in almost any size or shape, and guard house size is an
important factor to consider. Generally, the smallest size is 4×4, providing 16 square feet
of floor space, which is considered to be a guard house standard size. Common booth
sizes (in feet) for guard room dimensions include: 4×6, 6×6, 6×8, 8×8, 8×10, and 8×12.

2.6. Parking
<2,500 square feet of building area – 1 space for each 100 square feet of building area
>2,500 square feet of building area – 1 space for each 75 square feet of building area
If no customer service or dining area is provided – 1 space for each 275 square feet of
building area
Drive-in service – 8 queue spaces for each service lane.
Restaurants, taverns, cocktail lounges: (a) if less than 4,000 square feet in gross floor
area, one space per 200 square feet of gross floor area; (b) if over 4,000 square feet in
gross floor area, 20 spaces plus one additional space per 100 square feet in excess of
4,000 square feet
All parking facilities shall be landscaped by a fence, wall, hedge or other suitable
vegetation where bordering a public right-of-way or residential zone district. Additional
landscaping may be required.

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2.7.Vastu
A well maintained and attractive restaurant is what everyone seeks to enjoy the meal of
the day. But not every restaurant prospers or attracts visitors to its premises and this can
be due to Vastu. A Vastu compliant restaurant not only prospers in attracting customers
but can earn goodwill which is an asset for every business. Commercial projects like
restaurants should always be constructed following Vastu rules so that the owner doesn’t
have to incur loss.
1.The main entrance should face East, North or North-East. An aquarium or any water
feature can be placed in the North-East to ensure prosperity. Keep the North-East clean
and free of clutter.
2.The cash counter and reception should also face North or East.
3.Avoid arches and pillars inside the restaurant and cover beams with a false ceiling.
4.The Manager of the restaurant should have his cabin in the South-West. All heavy
storage should also be in the South-West.
5.The kitchen is the most important area in a restaurant and should be in the South-East.
The cooks should face east while cooking. All electric equipment should be in the
South-East corner of the kitchen.
6.The toilets should be in the North-West zone of the building.
7.The AC plant should be in the South-East or alternately in the North-West.
8.The generator and geysers should be in the South-East zone.
9.The restaurant should be well ventilated and illuminated. It should be cleaned and aired
daily to allow negative energy to exit and positive energy to enter.

2.8. Additional facilities

2.8.1.Wifi/ Internet
From cafes and bars to shops and retail outlets, WiFi is becoming a common amenity.
We’re all leading increasingly connected lives – most of us would never dream of leaving
the house without our smartphone. If you don’t provide WiFi to your customers, you’re not
fulfilling their expectations, or profiting from the many benefits free internet access
provides. 75% of people surveyed think that WiFi is the second (right after coffee) most
important attribute of a good café. What do people do in a café or in a restaurant? They
reach for their smartphones in order to text their friends on Messenger or post pictures of
food on Instagram and Facebook. Statistics confirm that 29% of people use Facebook or
Twitter during dining.

2.8.2.Multimedia
Multimedia means the deployment of computers to deliver information as text, image,
audio or video, but it could also be the capacity to manipulate and distribute content
communication devices. As digital media becomes a pervasive part of the customer
experience, it is being used not only to entertain diners but as an integral building block of

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the restaurant design. Digital signage is an effective way to inform and entertain in any
venue. In restaurants, such signage can be used to inform customers of specials and
preparation techniques, general branding information about the restaurant, as well as
providing entertaining distractions that can reduce perceived waiting time.

2.8.3. Reading Corner

Coffee and books make a perfect pair. People wanted to have a comfortable, friendly
space for chit-chatting, relaxing and reading. Cafe with reading corner attract new
customers and encourage them to stay longer.
The next thing to think about is related to the placement of bookshelves that are close
or easily accessed by visitors from the cafe table. The placement of bookshelves and the
placement of appropriate types of books must be as attractive as possible so that
visitors are not confused when choosing and finding books.

2.8.4. Banquet Halls

Banquet halls are leased to host professional seminars, corporate award ceremonies,
weddings, family reunions, church benefits, association fund-raisers and an assortment of
other events.Normally, a guest requires around 10-12 square feet to accommodate a
table and chair. The seating arrangement should be according to the area of the hall.
Seminar Hall should be sized in a 2:3 or 3:4 width to length ratio.The lighting of the hall
should be smooth which gives the hall a good ambience.

2.8.5. Conference room / meeting room

Well-equipped conference and meeting rooms are an indispensable part of any premium
restaurant. Events hosted by major companies and corporate bodies are quite prestigious
and present an excellent source of revenue for a restaurant. Being the venue for a major
conference or event helps boost the reputation of a restaurant . The features of the best
conference or meeting rooms are as follows:
· Spacious: The venue must be big enough to comfortably accommodate a large number
of guests and attendees,
· Location: The hotel must be advantageously located in or near the heart of the city and
the conference venue must be well connected to the airport, railway stations, etc.

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· Ambience: The venue must offer a chic and professional ambience, with impeccable
service and elegant décor, in order to impress the visitors and attendees.
· Facilities: A good conference venue must offer state of the art amenities such as
adequate lighting, ventilation, 100% power backup, space for exhibits, lounge areas and
outdoor space.
· Technology: The conference venue or meeting room must meet the technical business
needs of most industries. It should provide audio-visual equipment, Wi-Fi, computers, etc.

fig : conference hall

2.8.6. Breast feeding area

Lactation room (or Lactorium) is an American English term for a private space where a
nursing mother can use a breast pump. The development is mostly confined to the United
States, which is unique among developed countries in providing minimal maternity leave.
Lactation rooms provide breastfeeding mothers with a private space to pump or nurse.
1. Basic lactation room/single user (minimum dimensions 4’ x 5’)
2. Recommended lactation room/single user (minimum dimensions 6’ x 8’ or 7’ x 7’)
3. Recommended lactation room/multi-user (minimum dimensions 12’ x 16’)

fig : breastfeeding station

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2.8.7.Fire protection services
The best way to protect the restaurant from fire damage includes :

2.8.7.1. Portable fire extinguishers :

Portable fire extinguishers function by releasing an extinguishing agent intended to cool
the fuel, remove or displace the oxygen, or stop the chemical reaction. Fire extinguishers
can put out or control a fire until help arrives.

2.8.7.2. Automatic sprinkler systems:

Automatic sprinkler system means an arrangement of piping and sprinkler designated to
operate automatically by the heat of fire and to discharge water upon the fire,
2.8.7.3. Fire pumps :
A fire pump usually refers to a pressure-increasing component of the water supply for
fixed-place fire suppression systems.

2.8.7.4. Emergency exists :

The restaurant must contain at least two exits for each smoke compartment. Emergency
light system should be installed near each exit so customers and employees can make it
out of the building safely. An access aisle must be placed between each table in the
seating area.

2.8.7.5. Fire Alarm system :

The fire alarm system can be set off automatically by smoke detectors, heat detectors or
manually. These sensors are set to detect certain levels of heat or smoke that could be
an indication of fire.

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3. CASE STUDY

3.1 CASE STUDY OF TIMMUR, KAUSI RESTAURANT

3.1.1 General Information

Location :Siraichuli Hotel, Lion’s chowk , Chitwan
Climatic condition : Subtropical
Zone : Commercial zone
Architect : Creative Design Architects
(Riley Gear Company) Delhi , India
Chairperson : Mr. Chudamani Khanal
Mr. Bishnu kanwar
Capacity : 72
Working Hour : 7 AM - 11 PM
Rush Hour : 3 PM - 9 PM
Special Facilities : Provision for disabled, baby chairs , live music on weekends.
Special Menu : Timmur offers 24 varieties of pure blended organic coffee and 12
varieties of garden teas . Also , they have their signature food , named
Timmur aalu , Timmur chicken and Siraichuli Sunrise.
No. of staff : 4 at once (shift wise)
Main entrance door : Openable (3660 mm width and 3870 height with 1730 opening)

3.1.2 Indoor (Timmur and Green Pavilion)

Capacity 58

Tables No of tables : 14, square shaped

Dimension : 590*590*650

Chairs No of chairs :46

Dimension : 550*420*420

Flooring Tile each of size 610*1220

Lighting Mount bulb

No of bulb : 80-90

Balcony 4 tables (2 square table attached as one with)

4 chair each

Ceiling Height : 12 ft
False ceiling upto 10 ft
Material : Gypsum

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3.1.3 Outdoor and Bar
Intake 82

Tables Small rectangular : 1200*600*550 ( 4 chair)

Square shaped : 750*750*660 (4 chair)
Circular shaped : 800*800*600 ( 4 chairs)
Big rectangular : 1500 * 1000 *750 (4 chairs)
Small circular : 600 dia. 1060 height ( 2 chairs)

Chair 500*500*450

Bar Shape : Oval

Capacity : 12
Chair : 700 mm height
Drinks serving slab : 560 mm width , 100 mm thick

Safety cameras 4 CCTV

No of toilets 2 ( one male and one female)

Flooring Stone

3.1.4 Kitchen
Kitchen Entry Door 920 *2140 (mm)

Distance from cafeteria to kitchen 1580 mm

Kitchen area 5200 *12200 (mm)

Ceiling height 3660 mm , no false ceiling

Food rack 820 * 2000 ( mm)

Lighting Natural lighting and 5 Mount bulbs

Windows No. of window : 4

Dimension : 2900 * 1550

Chef’s room 2440 * 2440

Wash basin 400*300*870

Store room 1220*1220

Cake stand 660 * 1220

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3.1.5 Restroom
No. of toilet 2 ( each for male and female)

Entrance 960 *2000

Door 600* 2050

No. of water closet 2 in each

Distance from water closet to 1250 mm

basin

Additional facilities Provision of hand dryer and pad

box

Cons Improper ratio of W/C and wash

basins

3.1.6 Seminar Hall

Entry and exit 4 doors for entrance and 3 for exit

Table No. of table : 4

Dimension : 1220 * 600
Fooding table : 4 ( 1800*750*700)

Sofa Total no. of sofa : 3

Single seater : 1370*990*430
Double seater : 810*990*430

Podium 910 height

Lighting Both natural and artificial

Additional facilities Fire extinguisher, indoor plants

Parking :It has a ground floor parking which makes it easy for the customers to park their
own cars without having to worry. It has a space of about 300 square feet.

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 fig:entrance fig : multicuisine restaurant

fig :poolside bar fig : infinity swimming pool

fig : green pavilion fig : indoor seating

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3.2. Case Study of River View Restaurant

3.2.1. General Information

Location : Sauraha ,Chitwan
Area : 108.68 sq m
Climatic condition : Tropical Monsoon
Zone : Buffer Zone of Chitwan National Park
Special Features : Reflects Nepalese Architecture
Capacity: Indoor = 24
Outdoor = 24
Working Hours : 6 AM to 10 PM Hrs
Rush Hours : Morning time and Night time
Main Entrance Door : 2140 mm * 2100 mm ( Openable : 1500 width )
Windows : Dimension = 2550mm * 1520mm
Sill Level = 650 mm
Lintel Level = 2100 mm
Wall Thickness : 280 mm
Ceiling Height : 3000 mm

3.2.2 Indoor
Capacity 24

Tables No of table =5
Type1: 2490mm*910mm*750mm
Type 2: 1245mm*910mm*750mm

No of Chairs 24

Flooring Nepali Dhunga

Lighting No of Bulbs : 10
Aesthetic lights above table : 1 per table

Ceiling Concrete Ceiling

Colour Mud Colour

3.2.3 Counter
Counter has its own slanted roof that reflects traditional aesthetic roofing . Counter
Circulation is of quarter circle shape of an area 3.14 sq m. It is 1000mm in height and
360mm in width 360mm. Marble is used for the flooring of the counter.

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3.2.4 Kitchen
Kitchen Door 900mm * 2100mm

Kitchen Area 7220mm * 5000mm

Ceiling Height 3000 mm

Storage Area 1700mm * 2400mm

Lighting 4 light bulbs

Windows No of Windows : 1
Dimension : 2550 mm * 1520mm

Food serving ventilation 3040mm* 600mm ( 980mm above

ground level)

No of Wash Basin 1

Chimney 1

Flooring Marble Tile

3.2.5.Dish Washing Area :

Area = 3400mm * 1600mm
No of kitchen sink = 3
Door = 520mm * 1580mm (through the reception)
750mm* 2100mm (outdoor entrance)

3.2.6. Restroom
No of Toilets 2

Main Door 750 mm * 1940mm

Wash Basin No of Wash Basin = 2

Height = 900 mm
Basin center to basin center = 580mm

Distance of washbasin from Toilet 1480 mm

door

Mirror 800mm * 610mm ( above 1800mm)

Additional Facilities Hand Dryer , Soap Dispenser

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3.2.7. Technology
Since this restaurant is traditionally built, not much technology is fixed for interior design
.The basic technology like refrigerators, HVAC and internet connectivity are used .

3.2.8 Outdoor
The exterior environment of the restaurant is naturally built in addition with some aesthetic
lighting and swings. Hence the restaurant outdoors more likely have an openable seating
area to reflect nepali ethics for showcase to the tourist visiting in the restaurant.

fig : entrance fig : paintings and aesthetics

fig : reception fig : storage fig : outdoor

fig : lighting fig : table and chairs fig : wall texture

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3.3 Case study of Blufish Cafe

3.3.1 General Information

Location : Beijing , China
Area : 210 m2
Construction Year : December , 2017
Architects : Jiang Yuan , Song Chen
SODA Architects
Special Features : Curves are used to make it seem like
a undersea cave and seafood is served
as a special menu.

Description : Located in the Sanlitun area, the Blufish Yingke is a coffee shop in the
daytime and a bar in the evening. SODA Architects combine physical spatial morphologies
with virtual dynamic images, allowing the atmosphere of the space to be changed over
time.

3.3.2 Colour :
The restaurant created an underwater world full of fantasy using whiteas a basic colour
while blue and pink metal liven up the interior.

3.3.3 Theme :
To echo the theme of the restaurant six kinds of handmade drawn fairytale patterns are
used.

3.3.4 Special features : Under the sea concept creating the world of fantasy and mobility,
using different visuals, graphics and color techniques

fig : Analytical diagram fig : construction process

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3.3.4 Lighting :
When the dynamic image is projected onto the concave and convex surface, its visual
effect reproduces the optical distortion caused by the refraction, which makes the
underwater scenery vivid

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3.3.5 Flooring :
The image of coral and fish is attached to the surface of the white GRG by projection, as if the
sea waves are moving freely. And hence therefore the projection of fish is showcased on the
floor.

3.3.6 Reception :
As the day and night come and go, this 30 square meter space switches itself between cafe
and bar. Mixture of metal and wood is used to create an aesthetic look for reception and as it is
very well furnished , it is managed to be seen from outside.

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3.3.7 Table And Chair : Following the theme of sea like environment a pure metal table and
chair of rose gold color is used.Chair have peach color cushions and table have marble surface
.

3.3.8 Technology :
The dynamic image is projected onto the concave and convex surface, its visual effect
reproduces the optical distortion caused by the refraction, which makes the underwater
scenery vivid.

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3.4 CONCLUSION :
To realize the best arrangement of layout for restaurant design , a designer must think about the
type of restaurant and important factors of the layout. We came to the conclusion that it is really
essential to connect and place the functions in terms of acceptable layout in the restaurant plan .
Despite being a famous tourist destination , Nepal still needs to step up in order to meet
international standards. We are still left to witness out of the box design like other countries
which have jaw-dropping masterpieces.

4. References

https://www.webstaurantstore.com/article/7/restaurant-lighting.html
https://kullabs.com/class-12/hotel-management/food-and-beverage-service-deparment/restaura
nt-furniture-and-linen
https://www.thebalancesmb.com/new-restaurant-layout-basics-2888703
https://www.slideshare.net/MaitreyeeJagannath96/case-study-on-restaurant?qid=031c117b-b84
2-4558-85e1-2f4ddcc3ebfc&v=&b=&from_search=9
https://www.archdaily.com/911627/blufish-cafe-yingke-soda-architects-soda-architects
https://retaildesignblog.net/2018/01/25/blufish-restaurant-by-soda-architects-bejing-china
Restaurant 26.12.13 (slideshare.net)

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