Front-of-House Atmosphere and Design PDF

Front-of-House Atmosphere and Design Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives Identify the design details that contribute to the FOH atmosphere. Explain how the FOH space is planned and subdivided. Describe the guidelines for entryways and restrooms. Identify the factors involved in selectin...

Front-of-House Atmosphere and Design Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives Identify the design details that contribute to the FOH atmosphere. Explain how the FOH space is planned and subdivided. Describe the guidelines for entryways and restrooms. Identify the factors involved in selecting chairs and tables. Identify special-use spaces that can increase profitability. Creating an Atmosphere Begins with the concept for the business. Find the right balance between, change of pace, comfort, security, and stimulation. The target market is key. Environmental psychology It is an interdisciplinary field that focuses on the interplay between individuals and their surroundings: natural environments, social settings, built environments, learning environments, informational environments, seating, lighting, music, smells, noises, colors, etc. Besito in Chestnut Hill, MA Ithaa Restaurant, Maldivas Bar Modern, Calgary-Alberta, Canada Designing Comfort Privacy Location Safety Theatrical Nature Demographics Ethnically Diverse Nutritional Choices Theatrical Nature Decibel meter apps: üDecibel X üSPL Meter üSound Meter Pro üToo Noisy Pro üNIOSH Sound Level Meter Atmosphere Awareness Vision Touch Sound Smell Taste Temperature Motion Planning Spaces Convenience location Outside signage Architecture The outside, as seen from the inside Entryways and waiting areas Should be designed to show guests exactly what they are in for when they arrive ü ü ü ü Point-of-service terminal Host/hostess stand Quick-service concepts Menus and daily specials ü ü ü ü Newspaper stands Waiting customers sit or stand Wine or desserts displayed Raw foods displayed Dinning area layout ü Tables shapes, sizes, positions ü Planters, partitions, screens ü Attention to sightlines, to block any undesirable view, to allow for an unrestricted view of all diners ü Number of seats per table ü Types of seating ü Muffling of distracting noises ü Multiple floors, steps, elevated areas of seating ü Placement of service areas ü Paintings, posters, murals, bulletin boards ü Lighting: type and intensity Dinning area layout The logistics, the methods and routes used to transfer items from the kitchen to serving stations or dining tables and, finally to the dishwasher. Dinning area layout Seat turnover or seat turn the number of times a seat is occupied during mealtime (lunch 2 times, dinner 1 time) Partial vacancy when the dining room is “full” but all the seats may not be Cafeteria dinning set up Straight serving line: it is the slowestmoving arrangement, single or double straight lines. Shopping center system or bypass line: a variation of straight line, sections of the line are indented (e.g., separating salads from hot foods). Scramble or free-flow or hollow-square system: each guest can go directly to the areas he/she is interested in. Scramble flow system Le Bonheur Children’s Hospital, Tennessee stools booths Banquettes: upholstered couch fixed to the wall, with a table placed in front of it. Are a hybrid of booth and table. Chairs Typical chair: 5 years life Best chair: 10+ years Research: square tables produce faster turnover than round tables Mixture of seat and table styles for maximum flexibility. Serving areas and wait-stations Busy zone between kitchen and the guests. An extension of the back of the house that happens to be located in the FOH. Quick-service: counters, clearly visible to incoming customers. Service area and wait-stations Small: 20 – 36 inches, square or rectangular in shape for every 20 – 30 seats Large: 8 – 10 feet long & 24 – 30 inches wide for every 50 -75 seats Where? the shorter the distance between waitstation and kitchen, the better off you will be. Outdoor Dining Expand seating capacity Be a good way to use otherwise wasted space It can attract a different type of customer Weather-related data City planning and zoning department Traffic noise and insects Top 10 design mistakes ü Inconsistence ambience ü Too-many people involved in the decision- making process ü Target market forgotten ü Inadequate space between tables ü Traffic patterns overlooked ü Unrealistic budgets ü Cutbacks in non-revenueproducing space ü Poor lighting ü Offensive colors ü Forgetting the future Restrooms Cleanliness Privacy Comfort Cosmetic touches Location 50 seats: 35-40 square-foot 70 seats: 75-80 square-foot https://americanrestroom.org 2004 established Multifunctional Spaces Guests’ needs: Morning- relative solitude Lunch- speed / convenience Mid-afternoon - comfort Evening - value Cafetorium: cafeteria and auditorium Gymnatorium: gymnasium and auditorium Combine foodservice, individual work space, group meeting space, recreation, relaxation, and even research facilities. Maize Middle School, Kansas Gymnatorium at British International School, Chicago Gymnatorium at British International School, Chicago Gymnatorium at British International School, Chicago Gymnatorium at British International School, Chicago