RESTAURANT

RESTAURANT :
• Suatu tempat di mana makanan atau minuman dapat diperoleh.
• Meliputi berbagai macam skema dari perusahaan komersial yang
dioperasikan untuk keuntungan hingga layanan sosial dan kesejahteraan.
• Berorientasi bisnis yang sangat kompetitif dan lincah.

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
RESTAURANT :
• Sebagian besar tercermin dalam nama yang harus secara akurat
menggambarkan gaya operasi, harga, spesialisasi menu dan karakteristik
lainnya.

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Makanan dan minuman memainkan peran penting dalam
membedakan standar hotel, bisa menarik minat pengunjung dan
keinginan untuk kembali.

100 Restaurant Design Principles | Gao Wei

KLASIFIKASI RESTAURANT :

• Jenis pendirian : restoran hotel, restoran-pub, bar, klub malam, unit

makanan cepat saji.
• Berbagai menu : haute cuisine, menu lengkap, menu terbatas.
• Spesialisasi makanan: pizza hamburger, ayam, steak, ikan, makanan etnis.
• Sistem Operasi : bistro, cafe, coffee shop, brasserie.
• Kepemilikan : restoran perorangan atau waralaba.

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Beberapa hal yang dipertimbangkan dalam mendesain
Restoran di hotel :
• Operasional : waktu operasional, ruang penyimpanan, persiapan makanan,
penempatan staf.
• Emphasis : penekanan pada lounge relaxation, bar focus dan aktivitas
hiburan.
• Sirkulasi : Public entrance, reception, cloaks, kasir, aisles, rute layanan.
• Support : Toilet, performers rooms, stages area, akses external, noise
confinement, fire exits dan tempat duduk untuk berkebutuhan
khusus.
• Zona : Alokasi ruang, area bar dan kapasitas tempat duduk,

Hotel & Resorts | Fred Lawson

RESTAURANT HOTEL :
RESTAURANT HOTEL:
• Konsep/gaya restoran dan berbagai pilihan sangat tergantung pada
ukuran hotel dan persyaratan yang ditentukan oleh penilaian atau
kebijakan perusahaan.

• Sebagian besar hotel berukuran sedang menyediakan dua restoran

dan hotel yang lebih besar, tiga atau empat.

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Beberapa hal yang dipertimbangkan dalam mendesain
Restoran di hotel :
• Gaya layanan : exhibition cooking, prasmanan, counter seats, table waited,
table side carts.
• Furniture : Kursi Bar, table groupings & seat variations.
• Desain : Treatment dinding, langit-langit, lantai, jendela, pintu, skema
warna dan pencahayaan
• Fitting : lighting, sound systems, microphones, controls.
• Grafis : Signage, tampilan menu, tampilan informasi, kebutuhan
pencetakan.

Hotel & Resorts | Fred Lawson

Karakteristik food & beverage di Hotel:

Tipe Operasi Karakteristik

Coffee • Buka 18+ jam / • Suasana cerah dan hidup. Memiliki bar.
shop hari. • Kombinasi booth, banquet dan loose furnitur.
Kafe • Menu terbatas. • Biasanya tempat duduk bergrup yang dipisahkan
• Suasana informal. dengan tanaman, dll.
Pelayanan cepat • Dekat dengan atrium atau teras.

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
 Karakteristik food & beverage di Hotel:

Tipe Operasi Karakteristik

Main • Periode makan utama. • Desain yang mencerminkan karakter dan refleksi dari
Restaurant • Menu hotel selalu hotel.
bertukar dengan opsi • Masuk melalui area foyer dan memiliki konter.
ala carte. • Rencana tempat duduk diatur di mengelilingi view
• Suasana formal. diluar hotel atau fokus interior yang menarik.
• Layanan menunggu / • Meja dan kursi, khusus untuk dua orang, grup kecil
prasmanan. dengan beberapa pemisahan dan privasi.
• Linen dan peralatan makan berkualitas tinggi.

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Karakteristik food & beverage di Hotel:

Tipe Operasi Karakteristik

Speciality • Terbatas. Siang dan • Mempresentasikan desain berbasis dengan
Restaurant malam hari. penekanan pada spesialisasi makanan,
• Menu ala carte atau karakter etnis atau lokal.
gaya layanan yang
spesifik. • Peralatan makan, dan peralatan mebel yang
dirancang khusus.

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Karakteristik food & beverage di Hotel:

Tipe Operasi Karakteristik

Night club • Dapat berupa ruang terpisah • Loose furniture.
• Penyusunan furnitur seperti di • Dilengkapi dengan lantai dansa,
restoran dan / atau lounge. pencahayaan khusus dan sistem
suara.
• Memiliki sistem akustik yang baik.

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
CONTOH LAYOUT RESTAURANT DI
HOTEL:

ME
CONTOH LAYOUT RESTAURANT DI
HOTEL:

ME
Typical seating layouts
Typical seating layouts
Typical seating layouts

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Contoh Furnitur yang ada di
Restoran:
Contoh Furnitur yang ada di
Restoran:
Pola Penataan Furnitur :

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Pola Penataan Furnitur :

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Table seating arrangements and limiting dimensions
including spaces for access and services:

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Table seating arrangements and limiting dimensions
including spaces for access and services:

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Table Height :

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Stool Height:

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Seating aisle:

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Seating aisle:

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
seating aisle:

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Counter Seating :

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Booth Seating Requirements:
Wheelchair Seating Requirements:

Wheelchair Seating Requirements:

A : Wheelchair Seating area 30’
B : Tabletop width 24-42’
C : Customer Seating Area 18’-24’
D : Distance to underside of table 30’
E : Tabletop Height 31’
Symbols used on plans :

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Symbols used on plans :

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Symbols used on plans :

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
Symbols used on plans :

RESTAURANTS, CLUBS AND BARS : Planning, Design and Investment for Food Service Facilities | Fred Lawson
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