Investigation on Restaurant Layout Design

ABSTRACT: Expanding the wind mind of pleasure, comfort is court at its edge. Therefore, a successful implemented layout design could be a breaking point. For a restaurant to accommodate both the customers and associates, the layout design should be given a topmost priority. Layout design for any restaurant makes accomplishment of task efficient for both front and back of the house. Categorically, there are five types of restaurants which can be differentiated as Casual dining, family style, fast dining or high end, fast food or quick services and fast casual. Practically all types of restaurants deal with the same design considerations which are lighting design, colure design, sound and acoustic design, heating, cooling and ventilation design, material design, exterior space design and layout design. Thus, in this thesis the subject matter is to understand “what are the important considerations in restaurant layout design?” defining the restaurant spaces and the relationship between them. The outcome will be valuable for restaurant management, interior designers, architects, architecture and interior design students. The layout design in restaurant can be considered in different variation such as proximity of spaces i.e. lobby, dining area, self-service area, kitchen, storage, water closet, mechanical and electrical room, staff room, changing room to each other, size of spaces, functional sequences and relationship between different functions, flow pattern in spaces, direction of functions and designing for disable groups. Therefore, the aim of this study should serve the analysis of layout design, and create a guideline for successful restaurant design. As a result, the analysis was carried out on the layouts of the selected restaurants i.e Califorian Gold, Funky Buddha, Palm House, Temel Reis, D&B which are located in Gazimagusa in North Cyprus. The selected restaurants used as the case study, are the restaurants that have adequate accessibility to her information, while they are having acceptable architectural designs. these restaurants have a capability of serving food to 130-450 people at the same time while its size is between 450-5500 square meter. Because of the constraint of well design restaurants in Gazimagusa, there are a few restaurants that can be chosen in this study, some of these restaurants selected for inspection, according to the principles can count as casual and fine dining restaurants. Nonetheless, the information gathered are used for restaurant history and also for significant factors in restaurant design. For the field study the selected restaurants were analyzed according to the layout design criteria's, which was developed, on the base of literature survey, observations, interview, sketches and photos which are all part of data collection method. Hence these items were had been used to analyzed each restaurant independently thorough the help of graphs, bubble diagrams, charts and pictures. As a result the analysis conducted with having an acceptable design and design problem. The final layout analysis table, illustrates the acceptable percentage design and design problems for each individual space of all stated restaurants one by one. After reaching to the desired percentage of acceptable design and design problems for each particular restaurants space, presented by chart, which gathers all the restaurant illustration according to the individual layout factors. These charts lead to the knowledge of the final layout design which shows the final categorization of the selected restaurant according to the best result. Keywords: Restaurant, Design, Layout design, Design, Organization, Space relationship. ……………………………………………………………………………………………………………………………………………………………………………………………………………………