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  • Successful Restaurant Design - Chapter 5

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    Xuat Nguyen
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    Book for Restaurant

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    Book for Restaurant

    Drepturi de autor:

    © All Rights Reserved
    Descărcați ca PDF sau citiți online pe Scribd
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    1K vizualizări37 pagini

    Successful Restaurant Design - Chapter 5

    Încărcat de

    Xuat Nguyen
    Book for Restaurant

    Drepturi de autor:

    © All Rights Reserved
    Descărcați ca PDF sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    din 37
    SUCCESSFUL RESTAURANT DESIGN THIRD EDITION Regina S. Baraban Joseph F. Durocher, PhD ® WILEY JOHN WILEY & SONS, INC. CHAPTER 5 DESIGN IMPLEMENTATION: BACK TO FRONT THROUGH MANAGEMENT'S EYES In a process-oriented approach to restaurant design, solu- tions come from analyzing the functional needs of a given ‘operation. ‘That analysis begins with the menu and then continues on to the areas within the kitchen that support that menu We rouched on these subsystems in Chapter 1, ‘where we outlined the general function of each subsystem. In this chapter we will look at the back of the house in seater decal To understand the principles of kitchen design, there fore, we systematically move through the back of the house from an operational point of view, starting with the receiv- ing of unprocessed food and ending with the plating of prepared food for service. This technique enables the designer to fill in the floorplan with appropriate worksca- ‘tions and equipment, because each space ot functional area in the back of the house has certain operating characters- tics that translace into desiga features. While these areas ate discussed individually, i is important co remember that, in the final design, they must be integrated as a whole. KITCHEN SUPPORT AREAS Kitchen support areas are those spaces not primarily des- ignated for food preparation of service—that is, receiving, storage, and office space, All too often, the back-of-the- house design process centers on the production area but overlooks the importance of support spaces. For example if office space is not included, managers may not be able to secure important documents. While some kitchens incorporate a shelf with a computer in the kitchen for ‘managers, the lack of privacy in such areas limits manage- ments ability to update personnel files that, by law, must be kept confidential If storage space is inadequate, more frequent deliveries—with an attendant upcharge from the supplier—will be required. These areas are not glamorous, but they are the backbone ofthe kitchen. RECEIVING “The receiving area should be accessible tothe loading dock and the scorerooms wherever possible to facilitate a smooth flow of food from delivery to receving to storage. Ideally, the loading dock leads direedy to the receiving area, which isadjacent ro the vatious storage areas. In some restaurant, the purchasing agent’ office is located near the receiving area, but for reasons of internal contol, the purchasing function is frequently handled from an office separate from the receiving area Teisin this area that the onsite Hazard Analysis Critical Control Point (HACCP) procedures begin. Refiigerated or frozen foods must move through this space as quickly 134 a5 possible to ensure thar foods do not watm up. Also, quick transit of crates of fresh produce is essential lest they become infested with bugs or other contaminants, The Food and Drug Administration’ HAACP Backgrounder outlines control points that could be impacted by design: Any action or activity that can be used to prevent, elimi: nate or reduce a significant hazard. Any step at which biological, chemical, or physical factors can be controlled. Receiving area floors must be smooth so that hand trucks, pallet lifts, or carts can be moved about easly. Smooth sur- faces ate also easy co lean, which helps to minimize buildup of dire and grime. All foods must be carefully inspected when they artive, so the area should be well lt. The opti- ‘mum light scheme supplies overall lighting with fluorescent tubes and task lighting with fluorescent, halogen, or light ‘emitting diode (LED) spotlighting luminaires, Scales are most important in this area, as many foods are purchased by weight. In operations where large quantities (of meats are purchased, built-in floor scales are ideal; pallets loaded with boxes of meat can be rolled onto the floor scale and easily weighed. Individual boxes of meat or other items purchased by weight can be weighed with a freestanding loor scaleortablescale. Thechosenscalemustmatch theoperation’s IGN IMPLEMENTATION: BACK TO FRONT THROUGH MANAGEMENT'S Eves receiving needs. Large hotels and institutional opera tions are most likely co need a built-in floor scale capable of holding pallets of food weighing a ton or more However, the majority of operations purchase foods in batches smaller than 300 pounds, so a portable platform scale is called for. For ease of use, nothing beats a scale with a digital readout (Figure 5.1). Portable platform scales ace frequeatly fashioned from stainless stee] and have a plat- form thar can hold 300-1. cases. Some come with a display powered by a long-life barcery that allows the scale to be placed wherever needed. A display pad chat extends two and one-half feet above the floor makes for easy reading, One vital aspect of platform scales is the tare feature, which enables the receiving clerk to program in the weight of the packaging and automatically subtract it fiom the gross weight to yield the net weight of the case contents This feature makes ic faster and more accurate to weigh in a large delivery. Some platform scales can be programmed for overlunder checks; ths is particularly useful for weigh- ing in portion-concrolled foods. A helpful addition to a platform scale is a thermal printer that delivers a perma- nent record of delivery weights. This information can be attached to receiving invoices. While trash is frequently removed through the receiving area, the building and health codes of many locales mandate separate area ro handle trash, Ideally, fresh foods should not Hazard ANALYSIS CRITICAL Conrrot Point Hazard Analysis Critical Control Point (HACCP) is a system of controls and documentation designed to minimize the potential for food- borne illness due to pathogens or physical or chemical contamination. HACCP programs are used worldwide because they identify unsafe links in the food chain. Once ident the links can be eliminated. d, Restaurant design and the choice of equipment play an important role in an HACCP program. Proper refrigeration helps keep toods at ‘temperatures where bacterial growth is minimized. Easy-to-clean food processing equipment helps to ensure that employees clean such equipment as slicers, soft-serve machines, and hand tools to minimize the chances of bacterial growth or cross-contamination. Open kitchens in full view of customers also decrease the chances that personnel will employ practices that could lead to contamination. Hand sinks play an important role in an HACCP program. Foot- or elbow-operated faucets censure that employees do not cross-contaminate their hands when they shut the water off. Another option is an automated hand washer, which directs cleaning solution and rinse water onto an employee's hands when they are slipped into the two tubes on top of the device. Paper towels and hand soap need to be accessible at each hand sink, and every work- station should ideally have its own hand sink. HEN SUPPORT AREAS irc Figure 5.1 The platform scale ensures an easy means to check in products sold by weight. The tower makes the digital readout easy to use. Although the scale has a footprint of less than four square feet, sufficient space must be planned for its use. (Courtesy of Hoban) travel chrough the same spaces as trash, nor should they be stored in the same are. A refrigerated space may be needed to store wet garbage from the kitchen. Refegerating garbage, particularly in hot climates, eliminates che chance of custom- ers being grected with unpleasant smells as they artve. In a restaurant that is committed to sustainability, space for dumpsters used to hold reeyelables must be included. If the restaurant plans to use waste food for composting, a waterproof dumpster is another essential 135 STORAGE ‘The storage areas should be located so that chey are easily accesible from both the loading dock and the production areas, IFthey cannot be placed conveniently between these toro aces, it makes sense to place them closer to produc- tion, because this proximity will save labor time. Generally, food is received in large quantcies and placed on rolling stock for transport to the storage areas. On a given day, a typical restaurant may receive 3 t0 10 deliveries. The pro- duction personnel, however, may have to draw goods from the dry, refrigerated, oF frozen foods storage areas as many as 100 t0 300 times each day. In a complex food operation involving mote chan one kitchen, che storage areas should bbe placed near the most active kitchen (Figure 5.2. Proper shelving systems are needed in every storage area to make them effective. Fixed shelving units are the industry standard, along with dunnage racks for storing lauge or bulky items. Good shelving should be flexible, ‘which means that che height ofeach shelf should be adjus able. Under ideal conditions, shelving minimizes the need for costly aisle space. This is accomplished by placing the shelves on wheels—an especially useful feature in reftiger- axed ot frozen food storage areas. Manufaccurers claim that up to 36 percent more scorage can be installed in a high- density storage area. Shelf depth and overall height should atch the products to be stored and the height ofthe peo- ple who will be drawing goods from the shelves. The ratio of shelving in dry or refrigerated space is a fanction ofthe menu, the frequency of delivery, the tate of the foods as they are purchased, and the number of meals to be served. Frozen foods that are ready for cooking require the least amount of storage per customer served. Fresh food requires greater storage space. Total storage per cover can range anywhere from one to two and one-half cubic feet, swith the mix beoween dry and refrigerated/frozen storage being a function of the men and management policy. Lighting and ventilation in storage areas is typically poor. However, high semperacures can shorten the shelfife of cr- tain foods, and poor lighting levels can lead co inadequate cleaning and poor product management. Incandescent lights, which can be turned on and off without decreas ing bulb life, should be used in all storage areas. To ensure that lights are extinguished, a motion sensor that auto- matically turns the lights off can pay for itself in a matter of months. 136 DESIGN IMPLEMENTATION: BAC! {ONT THROUGH MANAGEMENT'S €) REFRIG. STORAGE CART STORAGE Figure 52 This bubble diagram for 2 hotel restaurant kitchen shows how storage an s canbe placed tween production areas to minimize distances that must be traveled from both the main and room-service kitchens to storage areas. As indicated earlier, storage is generally divided into three major areas: dry goods, refrigerated, and. frozen. ‘The size and location of each area are greatly affected by the menu, limitations of the architecture, and purchasing and receiving procedures. Following isa discussion of che design principles for each. Dry Goops Dry goods ate frequently broken into four categories: Dry and canned foods 2. Disposable paper goods and other nonchemical supplies 3. Cleaning and chemical supplies 4, Spivited beverages Telly, each of these categories of dry goods will be stored in its own storage space. Dry and canned foods need shelving and dunnage racks. Paper supplies arrive in large cases, 90 the shelves that hold them are often far apart Styrofoam containers take up the largest amount of space, but their light weight makes ic possible o store them in taller piles chan other dry goods White paper goods can be stored with dry and canned goods, «separate space is essential for cleaning and chemi- cal supplies. Many cleaning agents ourgis odors that can be absorbed by dry goods like flour and pasta, For secuity reasons, spirited beverages must also be stored in their own space. At times, spirits are kept in a locked cage within the confines ofthe dry foods storage area, but, most frequently, they are kept in their own area under the supervision of the beverage manager. Special humidity- and temperature- controlled spaces are needed to store fine wines, and draft beer requires reftigerared storage. In addition co these long-term storage spaces, breakout panttiesadjacent to production areas are frequently stocked wich a par inventory of commonly used foods. The well designed kitchen has par stock areas of dry goods and papet goods for each production section, To ensure maximum efficiency ina bar operation, the par stock of spirits should be enough to supply a busy evening of drink orders REFRIGERATION Refrigerated storage units come in many different sizes and ust be matched carefully to che operation. Generally, # mix of walk-in, each-in, and undercounterreffigeration 8 used in restauranc kitchens. Three overlying issues must be KitcHEN SUPPORT AREAS considered when choosing refigerated equipment: labor ost, Food costs, and food safety Lasor Costs One of the most effective ways to control labor costs is to design self-sufficient workstations in the kitchen. That ‘means that cach employee has work and storage space that’s immediately acessible. In the cold-food station, for exam- ple, reach-n refrigeration is effective. One section of the reach-in is used to hold unprocessed foods, while prepared or plated foods are held in another. The placement of the reach-in can improve or inhibie For example, if plated salads are stored in a back efficiency. fine reach-in, the production staff must physically transfer salad to servers each time a request is made. Alternatively, two-sided reach-ins, whether floor units or overcounter units, could be placed berween the preparation and pickup sides of the cold-food station. Preparation staff store the ready-to-be-dressed salads on crays. Servers access the salads from the front of the line, dress them, and get back on che floor as quickly as possible. This practice saves time for production personnel and speeds service. In the hot-food section, it's important to consider hhow far each of the chefs must travel to reach reftiger- ated space. Traditionally, a pair of reach-ins was installed near each end of a hor-food cooking battery. Today, those zeach-ins are often replaced with undercounter reftiger- ated drawers below each cooking station to give cooks all the refrigerated or frozen food they need within arm's reach (Figure 5:3) Foop Costs Wellchosen and well-positioned reftigeration can help prevent food spoilage. If too much heat is added to the inside of a reltigerator—due to excessive door openings ot the addition of a large pot of steaming hot soup, for cexample—the mechanical system cannot remove the heat cffectvely and foods mighe spoil Leteuce will grow limp and mill will sour prematurely if. they ae stored under refrigeration where the temperature is not maintained consistently below 40 degrees Fahrenheit. Reach-ins can maintain milk at serving temperature for a couple of days, but if a milk delivery is intended for use over four to five days, it should be stored ine wallein, where chete i less temperature fluctuation. Foop SAFETY If refrigerated spaces are not within easy reach of kitchen workers, their tendency is co allow protein foods to sit out on a counter for too long. This scenario increases the potential for food poisoning, as does food left to0 long on a loading dock before being placed under refrigeration. Shelving in walk-ins should allow for sufficient air cirula tion around all stored foods. A key food safety issue is to minimize the time that food temperatures remain in the danger zone (40-140 degrees Fahrenheit). A stock chiller that can chill up to five gallons of stock or soup from 190 to 40 degrees Fahrenheit in just six minuces decreases the chances of foodborne illness. Pots of stock or soup that are chilled in a wallein can cause the temperature of other items in the walk-in to rise to unsafe levels Figure 53 This four-drawer undercounter refrigeration unit keeps food refrigerated, y production line, minimizes traffic in ‘and improves efficiency. (Photo by Joseph Durocher) 138 DESIGN IMPLEMENTATION: BACK TO FRONT THROUGH MANAGEMENT'S EYE: WALK-INS ‘Walk-in refrigerators should be utilized for extended-term storage of bulk foods and for short-term storage of bacch- prepared foods or plated foods for banquets. Such refrg- eration systems are expensive and take up a great deal of space in the operation. Walk-ins, with a weather cap, can be installed outdoors to save space inside a restaurant. In some instances, the walk-in is placed adjacent tothe build Jing so that its access door opens through an exterior wall of the kitchen. This practice gains valuable space inside a kitchen and eliminates the weather problem that occurs when employees have to go outside to access a wallcin Also, with an ineerior door, there's lle chance that an employee can sea. Walk-in refrigerators should be utilized for extended-term storage of bulk foods and for short-term storage of batch-prepared foods or plated foods for banquets. Today's walleins are highly engineered units that come in mytiad sizes and configurations. The walls, floor, and ccilings are fashioned from sandwiched insulated pancs that can be snapped together onsite. To maximize the eff- ciency of e walle-in, ic is advisable co insulate its floor. In new construction, insulation can be installed under the rile floor; ina retrofit, insulation can be installed over the exst- ing floor. However, a ramp, whether inside or outside the walk-in, must be provided so chat staff can easily roll cares in and out of the reftigerator. Here are questions that must be addressed before choos- ing a walk-in 1. How many walk-ins are needed? ‘As with dry goods, it often makes sense to put refiger aed items in separate spaces. Beer in kegs must be kepe under reftigeration at all rimes. While canned and boctled beer can be stored in ambient temperatures, chilling them before they head for the bar ensures correct serving, temperatures. Dairy products frequently have their own storage space, particularly when strong-smelling cheeses are on the menu, Vegetables and fruits that easily pick up ‘odors should be stored away feom daity products or other foods that give off strong smells. In some cases, a walk-in is needed c0 age wholesale cuts of beef or to keep beef and other protein items separate from produce and dairy. In high-volume restaurants, fresh seafood can be kept in a separare walk-in, bue most often is stored in a fish file (refrigerated drawers typically installed at the end of the hhot-food line) that is restocked daily. 2, Isa remote compressor possible? Wallcins require a good deal of mechanical refigeration to keep their contents cool. The refrigeration system releases a lot of heat, and the condensor fan can be noisy, so a remote compressor is often advisable. The remote compres- sor ensures that waste heat from the refrigeration cycle is ‘dumped outside the restaurant rather than in the kitchen 3. Where will che walk-ins be located? Wallcins are frequently ganged together into one space However, 2 walkin used to store kegs of beer should be as close to che dispensing point as possible, The longer the run from the walk-in to the draft head, the higher the cost of reftigerating and maintaining che supply line REACH-INS Reach. reftigerators are available in many configurations They can be cooled by built-in or remote compressors Single- er multiple-sction units equipped with half or fall doors, reach-in or pass-through, solid or se-through doors, locking doors, interior lights, externally displayed tempera- ture eadouts, and HACCP alarms and recording units are among the configuration options. As with walk-ins, several questions must be addressed before a purchasing decision is made: 1. On which side of the door will the hinges be insulled? The cirectional flow of materials to and from the work- station should influence this decision. Some manufacturers offer wakcins with door swings that can be adjusted in the field 2, What is the optimal door configuration for the reaching? This usually comes down co choosing between con- venience and energy savings. Single doors can support OFFICE AND EMPLOYEE SUPFORT AREAS rollin shelving and allow the user to view the contents of the entire refrigerator by opening just one door. However sile that door is held open, more heat infiltrates the unit than with a half-door reach-in, See-chrough doors make it possible co view the contents without opening the door, but solid doors offer more insulation. 3, Ate pass-through reach-ins appropriate? “The extra cost is warranted only when the reach-ins will be accessed from both sides. In a layout where salads are plated but not dressed by the cold-food station staf, reach- jns are a wise investment. Servers pull the salads from the service side ofthe reach-in, dress them, and quickly recurn 0 the dining room, Pass-through reach-ins are also appropriate for cafeteria lines where foods are loaded on the kitchen side and removed by counter staff on the service side SPECIALTY REFRIGERATION Refrigerated drawers ae often used near grill areas for hold ing meats and toppings, or installed near a broiler station for holding fresh seafood. They ate either integrated with a sandard reach-in unit or specified as freestanding units. ‘Undercounter refrigerators are typically pat of sandwich seations or are placed under gil or broiler units, For installa- tion under a countertop becilerorfyer, eftigerated drawers are the best configuration. When placed under a sandwich nie where tall coneainers of condiments and backup pans of filings are held, each-in units are a better choice. FROZEN STORAGE ‘The configurations of frozen food storage units are simi- lar to refrigerated units, except for the addition of chest storage, which is generally reserved for ice cream. Unlike walk-in refiigerators, walk-in freezers must have insulated floors. In addition, unless insulation is inlaid in the for slab, a ramp must also be provided. Wherever possible, the door of the walk-in freezer should open into a walk-in refiigeraror. Ths will improve operating efficiency of both the refigerator and the freezer. A heater strip is an excel lene addition around the doors of any type of freezet, a8 i prevents the buildup of frozen condensate around the door. Undercounter freezers equipped with drawers are wel suited to quick-service operations where frozen French fiies and prebreaded foods need to be in close proximity to the fryers. Chestaype freezers are perfectly suited to ice 139 cream storage because their minimal temperature varia- sions lengthen product life. ADDITIONAL CONSIDERATIONS Locking systems are imperative for reftigeration in complex ‘operations. Doors that accommodate hasp locks make it possible to change locks periodically for security reasons. However, doors with built-in key-locks offer enough secu- rity in most restaurant settings. The reftigerator’s exterior finish must also be considered A stainless ste! surface looks great when frst installed, but cleaning and maintaining chat high sheen can become problematic. An alternative is to choose refrigeration with an enamel surface that is easier to clean, ‘The addition of a recording thermometer provides @ permanent log of the refiigerator’s internal temperature and is an integral part of an HACCP program. The log hhelps monitor temperatures overnight when the kitchen is unattended. The thermometer can be linked to an auto- rmated calling system that sends out an alert message when the temperature of a reftigerator exceeds a safe limit. In locations where frequent power outages occur, @ backup power generator sufficient 10 keep foods from spoiling should be considered during the design phase. A generator sufficient to supply all of the electric needs of the operation will require a different wiring configuration than if one is used solely for selected pieoes of equipment fr ateas of the restaurant. In locations where frequent power outages occur, 1a backup power generator sufficient to keep foods from spoiling should be considered during the design phase. Roll-in freezers and refrigerators are particularly helpful in banquet preparation areas, where rollin carts containing preportioned desserts o salads can be held for sevice. OFFICE AND EMPLOYEE Suprort AREAS Restaurant offices are more functional chan decorative. Space and equipment are needed to complete paperwork and to 140 DESIGN 1nePL store records, product information, and reference books. ‘Sufficient lighting, along with an adequate supply of electrical oudets, is necessary. To accommodate computers, «separate clectrical supply—including an uninterrupted power supply (UPS)—and an Internet connection should be provided. Locker Rooms Back-of-the-house restrooms and locker rooms are typically underdesigned and poorly maincained—and frequently ‘nonexistent. Employee morale can be improved ithe locker aeas are well maintained and the lockers are large enough to secure stret clothes and other personal belongings ‘An appropriate number of urinals and toilets should be provided, with enough roiler facilities for women. (Wherever possible, employees should not use the same restrooms as guest) In addition, there should be enough space adjacent to the hand sinks for staff members to place personal toiletry items. For a clean, efficient operation, it helps to provide air dryers as backup co paper towels. Tile flooring with loor drain is ideal for restrooms. This treatmene facilitates easy cleanup if a backup occurs or ifthe area needs to be sanitized. Glazed tle o pancling with a moisnure-resistant coating is the preferred cover- ing for walls because they hold up better chan painted, metal, or sheetrock surfaces—and will not develop mold. Adequate ventilation and lighting are essential EmpLoyee DINING Some restaurants provide an employee dining area, In such cases, durability is a key factor in the design. This area should receive aesthetic attention because employee morale will be greatly boosted by 2 comfortable, atractive dining area that reflects caring management. Such ares are typi= cally found in lage institutional or lodging operations. KITCHEN A well-designed kitchen integrates all of the necessary subsystems discussed in Chapter 1. Within the prepara tion subsystem chere may be several areas, each driven by ‘the menu and designed for the preparation and service of NTATION: BACK TO FRONT THROUGH MANA different items. Each must function individually, yet work in concest with other kitchen spaces. DesiGn EsseNTIALs Kicchen design begins with an analysis of the individual tasks that must be performed in each area, This task analysis becomes the basis for designing the kitchen and for developing training programs for employees. In some cases, for example, two people who perform similar tasks will share a given piece of equipment, so the equipment must be positioned cencrally to both employees. In other cases, a 360-degiee workstation is self-contained. ‘The next step is to develop workscations that are com- bined int work sections and, eventually, into the areas that make up the kitchen, After a task analysis, the next step is to develop workstations that are combined into work sections and, eventually, into the areas that make up the kitchen. ‘Asef step, at cis point is co create a bubble diagram (igure 54) that depicts the major areas in the back ofthe house. In most eases, this diagram will show the relation- ship t tke front ofthe house and will include + Hot foods + Cold foods + Beverage + Service + Warewashing + Storge and receiving + Offices The size and relative position of each bubble sa function of the type of restaurant. For example, in a quick-service restaurant that relies on disposables, the warewashing bub- ble will be quite small (Figure 5.5) because warewashing is limited ro cleaning kiechen utensils and equipment. Ie can be positioned at any point in che kitchen, However, the placement of che warewashing area is more important in 1 banquet kitchen (Figure 5.6), and the cooking areas are such larger one KireHeN Receiving Area