Use of Capacity = Profitability
For some time the issues associated with the optimal use of capacity and storage demand have been a source of analysis among various researchers from major universities and centers around the world. In this magazine, several articles have addressed the topic, in such depth that it is a bit complex to write one that matches them. However, I consider that there is always something to be said, and from this mix between what one says and the other, many ideas can always be generated that enrich the theories already addressed or allow the creation of new ones, or simply reaffirm them.
The basic considerations to keep in mind for restaurant design
Circulation: consider the routes to be followed by clients and service personnel, positions and other requirements of corridor spaces, corridors, entrances and exits.
Decoration: decide on the basic interior scheme, as well as all the constructive aspects to create the character and style of the restaurant.
Organization of tables and seats: tTaking into account the access, service, windows and other aspects of the dining room, prepare the interior scheme showing the organization of tables and seats.
Pavement: consider the construction of the pavement and select suitable floor coverings, taking into account the decoration of the room and other conditions such as: intensity of use, degree of comfort, noise-insulating materials, ease of cleaning, etc.
Walls: Examine the selection of wallcoverings and coverings with the possibility of varying the surface finish in the event of stains, scratches and wear.
The ceiling: decide on the appropriate construction and finish for the ceiling, taking into account its height, decoration, fire risk, regulation of heating, ventilation, lighting, and the need to incorporate new services.
Accessories and equipment: select and expressly design the appropriate accesses and equipment for the room, including built-in furniture and other units and decorative details.
Furniture: specify details of the furniture: type, style, quality, quantity and requirements regarding manufacturing and design.
Noise: consider the need to reduce noise from outside and from the kitchen.
Ventilation: examine provisions for heating and ventilation appropriate to varying conditions.
Lighting: decide the appropriate levels for functional lighting, the degree of variation of lighting and means of regulation.
Protection and safety: review the risk of fire, accidents and other dangers, considering the escape forecasts in case these occur.
Control: determine the design and service situation of the cashier furniture, service stations and other units required for the operation and control of the restaurant.
The design of the area Kitchen
- Supply policies: consider purchasing policy, food preparation and menu selection in relation to kitchen size, staff, equipment and costs investment.
- Food storage: analyze the method of food procurement, availability of local supplies, storage areas required for vegetables, dry, freeze storage and refrigeration.
- Control: inventory control methods, counting and weighing of products, warehouses and secondary kitchen refrigerators.
- Preparation space: determine the space needs for the preparation of the dishes.
- Distribution: distribution of food circulation routes, convenient access to warehouses, kitchen and service, work areas, etc.
- Cooking zones: decide the type of equipment required based on the supply policy, menu selection and demand.
- Equipment distribution: plan corridors and team workspaces related to food preparation and service.
- Engineering services: deciding on ventilation, special heating, lighting, hot and cold water supplies, gas and electric services, waste and drainage tanks.
- Maintenance: consider maintenance needs: access, workspace, cleaning and spare parts, as well as storage of cleaning materials.
- Construction: deciding on materials for floors, walls and ceilings, as well as needs for drainage, hygiene, cleanliness, durability, noise reduction, light reflection, access to services.
- Administrator: provision of spaces for supervision and administrative activities.
- Food hygiene standards: analyze legal inspection requirements and sanitary standards.
- Waste disposal: have spaces for the storage of waste and access of garbage trucks, as well as adequately channel liquid waste to the public sewer.
The design of the Services area (Living room - Dining room)
Tools associated with capacity and optimal use
Calculation of seating capacity knowing the space to be occupied
C = Installed capacity
l = length of the restaurant (meters)
A = Restaurant width (meters)
e = Space occupied by the client according to the type of establishment
0,20 m2 = Constant space for service and furniture
Standard ranges that each client occupies in the different types of establishments is as follows:
Soda Fountain - 65cm2 - 100cm2
Luxury Restaurant - 100cm2 - 200cm2
Banquet Service - 150cm2 - 250 cm2
The tables for couples should preferably be located in the spaces occupied by the windows.
The tables with the highest capacity should be located in the center of the room.
The other group of tables is located in the rest of the spaces respecting the aesthetics (alignment of chairs and tables).
Measurement of the duration of the Service and Calculation of the maximum seating capacity
Service cycle time includes idle time to seat the customer and re-prepare the table.
Hours of service include only those when customers can be seated (this does not include kitchen or dining room operating times).
The time frame should be an hourly meal period, but can also be added in parts of the day, total day, week, month, or year.
Duty cycle times and hours of operation can be calculated in fractions of an hour, but minutes are generally an easier measure to apply. Thus the restaurant's four-hour plan equals 240 minutes.
Optimal table capacity calculation
Actions that help increase performance
Reduce peak load: encourage customers to dine out of the peak by offering incentives such as customer rewards (a discount, a plate around the house, etc.) up to one hour, of course that time will be set before or after the peak hour of the restaurant.
Increase production rates: It consists of reducing the service cycle, which in addition to allowing more customers to be served, will increase the idea of the value of the restaurant experience, based on the decrease in customer perception of waiting time.
Reduce the eventuality: designing a reservation system, which will allow you control the arrival of customers and begin to reduce the service cycle.
Gain refinement: from the application of all those tools that allow the control of operations such as the calculation of capacity, queuing theories, modeling services, defining processes and improving them, simulation, linear programming and forecasting.