TYPES OF RESTAURANTS R E S T A U R A N T D E S I G N

TYPES OF RESTAURANTS 1. DARSHINI 2. FAST FOOD AND BAKERY 3. VEGETARIAN CUISINE UDIPI HOTELS 4. MULTI CUSINE RESTAURANT 5. THEME RESTAURANT 6. BARS, PUBS, AND LOUNGES 7. FINE DINING a. STAND ALONE b. WITHIN A HOTEL R E S T A U R A N T D E S I G N

RESTAURANT FEATURES 1. CUSTOMER SEATING a. 2 SEATER b. 4 SEATER c. 6 SEATER d. FAMILY/ GROUPS 2. PRIVATE DINING CABINS 3. SERVICE STATIONS 4. WAITING AREAS 5. HOSTESS DESK 6. MANAGER AND CASHIER 7. BUFFET COUNTER 8. LIVE COOKING AREA 9. VALET PARKING R E S T A U R A N T D E S I G N

AUXILIARY SPACES 1. GUEST TOILETS 2. KITCHEN 3. A/C PLANT 4. STAFF LOCKERS AND TOILETS 5. CAPTIVE POWER 6. SECURITY 7. CHAIR STORE R E S T A U R A N T D E S I G N

PLANNING AND SPACE DATA 1. SQUARE FOOT PER PERSON 2. AREA OF A KITCHEN 3. BACK AREA FACILITY GAS BANK, STAFF CHANGING ROOMS, STORE ROOMS ETC PARKING AREAS 1. 4 WHEELER 2. 2 WHEELER 3. STAFF VEHICLES 4. RESTAURANT VEHICLES R E S T A U R A N T D E S I G N

SERVICES 1. AIR CONDITIONING 2. LIGHTING 3. SANITARY AND WATER SUPPLY 4. KITCHEN EXHAUST AND FRESH AIR 5. FIRE FIGHTING 6. LIFTS AND SERVICE STAIR CASES 7. ACOUSTICS R E S T A U R A N T D E S I G N

KITCHEN DETAILS 1. RECEIVING AREA 2. WEIGHING AREA 3. STORE ROOM a. DRY STORE b. COLD STORE c. CROCKERY AND CUTLERY STORE 4. PREPARATION AREA 5. BUTCHERY 6. GRINDING AREA 7. COOKING AREA 8. PANTRY R E S T A U R A N T D E S I G N

KITCHEN DETAILS 9 PICK-UP 10 POT WASH 11 GARBAGE 12 DISH WASH 13 GAS BANK 14 ACCOUNTS 15 K.O.T. DESK R E S T A U R A N T D E S I G N

5'-8" CHINESE PICK UP CUM REFIG 6'x2'6" PICK UP CUM REFIG 5'6"'x2'6" ELECT DUCT TANDOOR WORKING TABLE WITH SINK 6'x2'-6" WORKING TABLE 6'-0"x2'-6" WORKING TABLE WITH SINK 6'x2'-6" WORKING TABLE 6'-0"x2'-6" TANDOOR RUMALI MISA 3'x3' INDIAN 12"x12" SINK BIRYANI STEAMER CONTI TANDOOR BATTI 3'x3' TANDOOR BATTI 3'x3' 2'x2' RANGE 6'x2'-6" 3'x3' DOSA 3'x3' PLATE RACK 5'x2' UP 16 17 18 19 20 21 22 23 24 6 7 16 15 14 13 12 11 10 9 8 W2 DN WORKING TABLE 2'0"x4' PICK UP CUM REFIG 7'x2'-6" PICK UP CUM REFIG 7'x2'-6" BAIN MARIE 7-'x2'-6" PICK UP CUM REFIG 6'x2'-6" FRESH AIR DUCT 17"x27" WATER SERVICE LIFT 5'-8"x5'-9" DISH LANDING CHINESE RANGE 3'x7' TRAULSEN 2'6"x2'6" WORK TABLE WITH SINK 5'x2' KITCHEN 1120 Sft LIVE KITCHEN FRIDGE CASH COUNTER 6'x9'-10" D3 D4 D4 GENTS 14'x9'-5" D3 D3 BUFFET COUNTER LADIES 14' x6'-9" MIRROR D1 D1 V1 4 banquet seating 2 4 V3 KITCHEN LAYOUT

CRS WALL OF 09" THICK WHICH IS VISIBLE UPTO 5'-6" BENCH 6' ELECTRIC CONTROLS 11'-10"X 2'-0" 4'-6" VEG STORE VEG STORE PICK UP COUNTER WIYH OVER HEAD RACK 8'x2'-6" PLATE RACK 7'-0"x1'-6" ELECT DUCT EXHAUST DUCT WORKING TABLE WITH SINK 6'x2'-6" RANGE 6'x2'-6" EXHAUST SYSTEM RANGE 6'x2'-6" WORKING TABLE WITH SINK 6'x2'-6" ICE CUBE WATER A UP 1 2 3 4 5 6 7 16 15 14 13 12 11 10 9 8 CHARCOAL BELOW LANDING A 4½"THK 6" HT WALL TRAULSEN 2'6"x2'6" FRIDGE 2'6"x2'6" STEAM COOKER 2'x3' KITCHEN PRE TABLE WITH O.H. RACK 8'x2'-6" FRESH AIR DUCT 11"x26" AT ROOF LEVEL SERVICE LIFT 5'-8"x5'-9" PLATE RACK 7'-9"x1'-6" POT WASH 5'-6" X9'-0" GAS BANK 5'-6" X 10'-0" (30 CYLINDERS) OVEN 3'x3' TABLE 5'x2' WORK TABLE 8'x2'-6" PICK UP COUNTER 8'x2'-6" DRY STORES D3 7' X 6' GRINDER 13'-0" X 4'-6" WET GRINDER 3'x2' WET GRINDER 3'x2' POTATO PEELER 2'x2' GARBAGE 4'7"x7'-6" COLD STORE 8'-0" X 7'-0" SECURITY & TIME OFFICE D3 STAFF ENTRY D3 W7 D3 D5 PLATE RACK D6 MAINTAINENCE RM 7' X 10' STAFF DINING 17'9" X 11'-0" CHEF'S ROOM 8'-3" X 11'-0" O.D.C.STORE 11'-9" X 11'-2" V1 D3 RECEIVING AREA 16'-0" X 10'-6" V1 D3 BATH 4' x3'-5" D1 D1 WEIGHING MACHINE D5 V1 W.C 4' x3'-5" W.C 4' x3'-6" D1 D1 GENTS STAFF TOILET 17'-9"X11'-3" LADIES TOILET 6'X6' D2 W1 PASSAGE 6' WIDE D6 W6 CABIN - 3 9'-0"x9'-0" D3 STORES 16'-0" X 20'-5" STAFF LOCKER ROOM 17'-9½" X 11'-3 D5 D3 W2 LINEN STORE 11'-0" X 6'-9" ACCOUNTS 12'-3"X15' W5 D3 W2 W2 D3 CABIN - 2 9'-0"x9'-½" BULK KITCHEN LAYOUT

FINISHINGS AND MATERIALS 1. FLOORING 2. FALSE CEILING 3. WALL PANELLING 4. DADOING 5. LOOSE FURNITURE 6. ART WORK AND DECORATION 7. CURTAINS AND BLINDS 8. ELEVATION TREATMENT 9. LAMINATES R E S T A U R A N T D E S I G N

OTHER AREAS FOR DESIGN INPUTS 1. LOGO 2. SIGNAGE 3. MENU CARD 4. STAFF UNIFORMS 5. TABLE AND LINEN 6. CROCKERY AND CUTLERY 7. COMMENT CARDS, BILLS AND STATIONARY 8. ADVERTISEMENT AND PUBLICITY MATERIAL R E S T A U R A N T D E S I G N

SEQUENCE OF DESIGN CONSULTANCY 1. SITE VISITS AND MEASUREMENTS 2. PRELIMINARY DISCUSSIONS WITH CLIENT 3. PREPARING SKETCH SCHEME 4. PREPARING ESTIMATES AND BILL OF QUANTITIES 5. FABRICATION OF PROTOTYPES 6. SELECTION OF MATERIALS, SAMPLE BOARDS, COLOUR SCHEMES AND FINISHES 7. SELECTING CONTRACTORS AND SUPPLIERS. 8. PREPARING BAR CHART 9. SITE CO-ORDINATION DURING EXECUTION R E S T A U R A N T D E S I G N

BAR CHART

BHIMAS RESIDENCY COFFEE SHOP

NIZAM CLUB BAR

RASAVATHI

SOUTHERN SPICE, BANJARA HILLS

SOUTHERN SPICE, KUKATPALLY

TAJ TRISTAR- GALAXY COFFEE SHOP

TAJ TRISTAR NEW GALAXY COFFEE SHOP

TAJ TRISTAR DAKSHINA MANDAPA

TAJ TRISTAR BLOCK BUSTER

UTSAV RESTAURANT

WAVE BAKERY

NKM s GRAND UNWIND BAR

KONARK BANGALORE

SECUNDERABAD CLUB-KITCHEN

SECUNDERABAD CLUB - DINING HALL

BOWL O CHINA

BOWL O CHINA-FALSE CEILING

MOKSH-NECKLACE ROAD

MOKSH- NECKLACE ROAD

MOKSH-BANQUET HALL

BHIMAS CHITHRAM RESTAURANT