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F&B Outlet Design and Planning Guide

This document discusses the conceptualization and planning of food and beverage outlets. It outlines that a concept document should include details like brand history, vision, mission, market positioning, and design plans for the exterior, interior, uniforms, and more. The main interior components that are described include the entrance, reception desk, cloakroom, washrooms, bar, commercial area for dining, kitchen, back area, wait stations, storage, and staff room. Floor plans and examples of different interior design elements are provided.

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260 views66 pages

F&B Outlet Design and Planning Guide

This document discusses the conceptualization and planning of food and beverage outlets. It outlines that a concept document should include details like brand history, vision, mission, market positioning, and design plans for the exterior, interior, uniforms, and more. The main interior components that are described include the entrance, reception desk, cloakroom, washrooms, bar, commercial area for dining, kitchen, back area, wait stations, storage, and staff room. Floor plans and examples of different interior design elements are provided.

Uploaded by

KESOCAKE
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

F&B Outlet

Conceptualization
and Planning
By Lora Alexandrova
Lecture Content

• Components of Aesthetization of Tourism Outlets

• Conceptualization
• Interior – Main Components

• Exercise
Main Components

• Exterior

• Interior
• Staff Appearance
• Menu Design

• Product Design
Concept Document
It normally includes:
• History of the Brand (if there is any)
• Vision
• Mission
• Market positioning of the brand
• Product design and presentation
• Exterior design
• Interior Design
• Outlet Specification
• Uniform design
• Capacity, Opening Hours, etc.
Examples

• Breeze Beach Bar and Grill – Dubai, UAE

• Couqley Bistro – Beirut, Lebanon


Interior

• Functionality

• Esthetics/Attractiveness

• Symbolism
Main Interior Components of
an F&B Outlet
• Entrance
• Reception Desk
• Cloakroom
• Washrooms (WC)
• Bar (Service Bar)
• Commercial Area – Restaurant (Table) Setting
• Kitchen
• Back/Service Area
• Wait Stations
• Storage and Delivery Entrance
• Service Entrance and Staff Room
Restaurant Entrance
Open Entrance
Classic Bistro/Trattoria
Modern and Simple
Secret
Reception Desk
Single Station
Multi-Station
Round
Cloakroom (Coatroom)
Self-service
Separate Room
Hidden Wardrobe
Washrooms
Signage
Cubicles
Elegant
Rustic
Provocative
Bar (Service Bar)
Square Bar
Round Bar
U- shape Bar
L-shape Bar
Service Bar or Back Bar

• A bar that serves solely the commercial area and services the
team of waiters
• Does not serve customers directly
• It can be positioned in a separate space or it can be part of the
main bar
• Often, in order to save space, a service station is designated to
servicing the restaurant only
Commercial Area
Things to take in
consideration
• Overall Capacity
• Average table size
• Sitting options
• Flow of service
• Private dining
• Interior Design Focal Point(s)
• Separation
• Guests preferences
Service Flow
Create Atmosphere
Service sections
Kitchen
Closed Kitchen
Open Plan Kitchen
Open Plan Kitchen
(as the main focus)
Back/Service Area
Wait Stations
Should not prevent
service flow
Large enough to fit all that might
be needed for a single service
Functionality is a top
priority
Should not take you away
from the commercial area
Storage and Delivery
Entrance
Small Portable Food
Storage
Walk-in Fridge
Dry (Food) Store
Can you see what is
wrong?
Built-in Bar Storage
Wine display
Wine Storage/Cellar
Service Entrance and Staff
Room
Well-equipped staff
rooms
Changing Room
Service Flow
• When designing a space you should always take in
consideration the flow of service
• This varies on the type of establishment, but normally goes as
follows:
o Welcome – Check In
o Drinks – Bar or Lounge Area
o Restaurant
o Back to bar
o Check-out and farewell
Restaurant Plan –
Example 1
Restaurant Plan –
Example 2
Restaurant Plan –
Example 3
Restaurant Plan –
Example 4
Restaurant Plan –
Example 5
Design Your Own
• Use a simple shape of space
• Think of what you will position where
• Think about the type of establishment you want to create
• Gather some base colours and textures that you would like to
incorporate
Contact me:
You can email me for the full presentation and worksheets on:

[Link]@[Link]
with: ‘Copy of Lecture’ in the subject line

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