Methods for restaurant and kitchen decoration design and planning

Restaurant and kitchen decoration design and planning methods

The kitchen area should have an appropriate ratio to the dining area. So how to plan the ratio of the dining room to the kitchen? The kitchen area is crucial to the smooth production of the kitchen, which affects work efficiency and work quality. If the area is too small, the kitchen will be crowded and stuffy, which will not only affect the work speed, but also affect the working mood of the employees; if the area is too large, the distance employees have to walk when working will increase, and work efficiency will naturally decrease. Therefore, the kitchen area The determination should be made after comprehensive consideration of relevant factors and through my sorting and calculation analysis. Dining room and kitchen decoration design proportions.

1. Factors to consider in determining the kitchen area

1. Amount of processing of raw materials

The processing of cooking raw materials in developed countries has Realize social services, such as pigs, cattle, etc., are divided into standardized, accurate and standard parts according to different parts and uses, and prices are based on quality and demand. The raw materials purchased by restaurants can be cut and cooked without much processing. The supply of cooking raw materials in the domestic market is not standardized enough, and the specifications and standards are mostly different. The raw materials are mostly raw, unprocessed and low-grade raw materials. When the raw materials are purchased in the store, they need to be further sorted and processed. Therefore, not only the processing workload is large, but the production space also needs to be increased. If it is a restaurant that mostly uses dry food raw materials to make dishes, the processing space in the kitchen, especially the dry food cooking room, must be enlarged.

2. The flavor of the dishes served

The kitchen area requirements for Chinese food and Western food are different, and Western food is relatively smaller. This is mainly because the supply of raw materials for Western food must be more standardized and the processing must be more refined. At the same time, the varieties of Western food sold in China are much smaller than those of Chinese food. For the same business of Chinese food, Huai and Yang cuisine kitchens are relatively larger than Cantonese cuisine kitchens, because the raw materials of Huai and Yang cuisine are not as fresh as those of Cantonese cuisine, and the workload of processing and production is large, there are many hot dishes, and more stoves and equipment are required. Some. They are both pastry kitchens, but the kitchens used to make Shanxi noodles are larger than those used to make Yue, Huai, and Yang dim sum, because the production process of Jin noodles requires large pots and furnaces to match them. In short, the dishes served have different flavors, and the size of the kitchen area is also significantly different.

3. Kitchen production volume

The production volume is determined based on the number of diners. When there are more people dining, the production volume of the kitchen will be larger, there will be more appliances, equipment, employees, etc., and the kitchen area will be larger. However, the number of diners is related to the size of the hotel, the objects the restaurant serves (i.e., whether it is open to the public), and the way of serving food (i.e., whether it is a buffet operation, a la carte or set meal operation), etc. The number of diners often changes, and the highest number is generally used as the basis for calculating production volume.

4. Advanced level of equipment and utilization of space

Kitchen equipment is innovating and changing rapidly. Advanced equipment not only improves work efficiency, but also has comprehensive functions that can save a lot of money. site. For example, if the freezer is equipped with a workbench, the freezer and workbench can be integrated into one, which can save a lot of kitchen area. The space utilization of the kitchen is also closely related to the size of the kitchen. The height of the kitchen is sufficient, and it is convenient to install wall cabinets and other equipment. It can be equipped with high-height equipment or worktops, which can save a lot of flat land. The kitchen is flat and regular, without obstacles such as partitions and columns, which facilitates reasonable and comprehensive design and equipment layout of the kitchen, and also provides the possibility to save kitchen area.

5. Status of kitchen auxiliary facilities

The auxiliary facilities necessary to cooperate and ensure kitchen production must be considered when designing the kitchen. If auxiliary facilities, such as employee locker rooms, employee canteens, employee rest rooms, offices, warehouses, bathrooms, etc., are mostly arranged outside the kitchen, the kitchen area can be fully saved, otherwise the kitchen area will be significantly increased. In addition to employee welfare rooms, these auxiliary facilities also include gas meter rooms, liquefied gas tank rooms, diesel warehouses, tableware warehouses, etc. that are closely related to production.

2. Method for determining the overall kitchen area

1. Calculate the kitchen area based on the number of seats

The calculation of the kitchen area based on the number of seats should be combined with the restaurant's business method conduct. Generally speaking, the kitchen area required for each table in a buffet restaurant is about 0.5-0.7 square meters; the kitchen that supplies simple food in a cafe has relatively few varieties due to the fast production requirements, so each time The kitchen area required for one dining place is approximately 0.4 square meters. The kitchen area corresponding to the flavor hall and main restaurant is larger, because there are many varieties of supplies, high specifications, complicated cooking and production processes, and many kitchen equipments, so the kitchen area required for each table is about 0.5-0.8 square meters. . The specific proportions can be found in Table 1.

Table 1 Proportion table of the number of seats and corresponding kitchen areas in different types of restaurants

2. Calculate the kitchen area according to the restaurant area

The kitchen area in foreign countries generally accounts for The restaurant area is 40 to 60 square meters. According to Japanese statistics, when the hotel restaurant area is less than 500 square meters, the kitchen area is 40-50 of the restaurant area. When the restaurant area increases, the kitchen area ratio gradually decreases.

Due to the heavy processing tasks, complex manufacturing techniques, low degree of mechanical processing, poor equipment matching, and large number of production workers, domestic kitchens have a larger area ratio between kitchen and restaurant, generally accounting for 70%.

The ratio of restaurant area to kitchen area of ??6 famous hotels in Shanghai is shown in the table below. The specific functions and structures of restaurants are different, and the ratio of front and back areas is also inconsistent. See Table 2.

Table 2 Statistics of restaurants, banquet halls, cafes and kitchen areas of several famous hotels in Shanghai

3. Plan the kitchen area according to the ratio of catering area

Kitchen area The area should have an appropriate proportion in the entire catering area, and the area distribution among various departments of the catering department should be relatively reasonable. As can be seen from Table 3, the production area of ??the kitchen accounts for 21% of the total catering area, and the warehouse accounts for 8%. What needs to be pointed out here is that this area is a proportion including employee facilities, warehouses and other auxiliary facilities. When the market supply is sufficient, the area of ??the kitchen warehouse can be reduced accordingly, and the production area of ??the kitchen can be appropriately larger.

Table 3 Area ratio of each department in the catering department

3. Determination of the area of ??each kitchen work area

After the total kitchen area is determined, the kitchen needs to be further determined The area ratio of each working area. The area of ??each working area in the kitchen should be arranged according to the workload of each working area (combined with the number of daily workers and the space for display) and the equipment specifications and quantity. The area ratio of each production area in a general kitchen is shown in Table 4.

Table 4 Area ratio of each production area in the kitchen

As can be seen from the table above, the side dishes and cooking area occupy the largest area, because this area concentrates a large number of portioning, loading and Heating and cooking equipment, with large flow of people and wide range of activities. The processing area also occupies a large proportion. The processing here not only undertakes the initial processing tasks, but also completes the cutting of raw materials, marinating and thickening of dry goods, so the area is large. The cold dish production area mainly refers to the place where barbecue, brine, and cold dishes are produced and cooked; while the cold dish production area is the place where the finished cold dishes are plated and produced, and it does not need to be large. The area proportions of all these areas are relative. Different regions operate different flavor dishes, and the specific proportions will also be different.

The above-mentioned kitchen area determination methods are all relatively conventional calculation methods. When used, they must not only learn from each other and verify repeatedly, but also combine the local conditions of the store, adapt to local conditions, and use them wisely. . With the progress of society, the supply of raw materials has become increasingly abundant and standardized, and kitchen equipment has been continuously innovated and improved. The processing places, storage places, and even cooking places in the kitchen may be reduced, creating more space for catering operations.

Special reminder:

1. This information is suitable for new store kitchen design and can also be used as a learning tool for kitchen managers. It is only used as a reference and the content cannot be copied because The situation of each restaurant is different and needs to be analyzed on a case-by-case basis.

2. In Article 3.1.3 of the "Code for Design of Catering Buildings", the area ratio of the dining room to the kitchen (including auxiliary parts) in restaurants and canteens with 100 seats or more (referred to as the dining-to-kitchen ratio) should be Comply with the following regulations: the dining-to-kitchen ratio of restaurants should be 1:1.1; the dining-to-kitchen ratio of canteens should be 1:1;

Obviously, this specification is recommended, mainly to guide designers to estimate Building area, but in fact, the ratio of dining area to kitchen area must be determined based on actual conditions and cannot be cookie-cutter. Therefore, the second article of this regulation says: "2. The dining-to-kitchen ratio can be adjusted appropriately according to different conditions such as the level, scale, business type, raw material storage, processing method, fuel and regional characteristics of the catering building."

3. The kitchen area should also be adapted to the reception capacity:

For restaurants with a reception capacity of 100 people, the kitchen area should be no less than 60 m2;

For restaurants with a reception capacity of 150 people For restaurants with a reception capacity of more than 200 people, the kitchen area shall not be less than 80 m2;

For restaurants with a reception capacity of more than 200 people, the kitchen area shall not be less than 100 m2;

For restaurants with a reception capacity of more than 200 people, the kitchen area The ratio to the restaurant area is 1:2, and the restaurant area is calculated as 1.2 m2/seat.

4. There are many factors that affect the dining-to-kitchen ratio, so specific projects must be treated in detail. Currently, there are many professional kitchenware companies that design complete sets of kitchens and are more professional in kitchen layout. They can design the kitchen area and room layout. Provided to architects. ;