Design & Layout of Foodservice Facilities
Overview
Describes
the desirable relationships between the component parts of a work area in a food facility Develops the methods for analyzing a layout and lists the features that should be included in each work area Illustrates typical layouts for each functional area of a foodservice operation
Applying Design Principles to Layout: Access to Raw Materials
The Assembly line model is common in foodservice design: Hospital tray line
Fast food restaurants
Applying Design Principles to Layout: Access to Raw Materials
A salad/cold food preparation area with access to raw materials:
Applying Design Principles to Layout: Access to Raw Materials
This final preparation area provides a reach-in refrigerator next to the grill to store hamburger patties and a reach-in freezer next to the fryers for frozen French fries.
Applying Design Principles to Layout: Flow of Materials and Personnel
CONVEYOR TO DISHWASHING
Flow in the dish washing process at a restaurant
SCRAPING AND STACKING
DISHES BUSSED TO CART
MACHINE DISHWASHING
DISHES USED FOR SERVICE
AIR DRYING AND SORTING DISHES MOVED TO PANTRY DISH STORAGE DISHES MOVED TO RANGE
Applying Design Principles to Layout: Flow of Materials and Personnel
DINING
DISH WASHING
TRASH REMOVAL
Relationship of Dishwashing to other functions
FOOD PRODUCTION
POT/PAN WASHING
Applying Design Principles to Layout: Access to Utensils and Equipment
Example of Access: Design that provides parking spaces for racks and carts in a preparation area
Applying Design Principles to Layout: Access to Utensils and Equipment
Utensil drawer in each worktable, for each employee, or one drawer for each 4 linear feet of worktable Overhead utensil racks (ceiling-hung) in hot-food and coldfood preparation areas & near steam-jacketed kettles for paddles or wire whips Shelving under each worktable for larger utensils Wall-hung over shelf above each table Racks for mixer parts and bowls Large racks in bakery, hot-food preparation, and salad preparation areas for sheet pans, baking pans, and other large utensils Special storage racks for food processor blades and parts Large rack or special storage room for catering supplies Knife rack in each preparation area
Applying Design Principles to Layout: Ease of Sanitation
Wall hung tables, with tall backsplashes, are easy to keep clean and sanitary
Applying Design Principles to Layout: Ease of Sanitation
Used for dish tables to keep fluids in
Raised edge keeps fluids and food on table surface
Used for surfaces where control of fluids is unnecessary
Raised edge keeps fluids and food on table surface
Layout Work Area Configurations
Layout Dish Area Configurations
Equipment Mounting Approaches Pros and Cons
Concrete Close and seal areas Lack of flexibility Bases where insects congregate Small Steel None (though standard Legs on most equipment) Stands Provide open spaces for mopping/cleaning Casters Utility connections must be quick-disconnect 6 height prevents ease of cleaning Area around legs hard to clean Flexibility; easy to clean
Wall-Hung Easily cleaned surfaces and underneath
Pedestal Close and seal; provides utility chase
Expense
Difficult to change
Equipment Mounting Approaches Stands
Stands provide open space under range section making it easier to mop
Equipment Mounting Approaches Wall-Hung Equipment
Note how the floor area under the kettle is completely clear and easily mopped and sanitized
Equipment Mounting Approaches Pedestal on Curb
This service counter, viewed from the employee side, is mounted on pedestals on concrete curbs. Note the open space for parking dish carts and the utility services (electrical) in the pedestals
Layout of Functional Areas Receiving
Adequate space for large trucks to maneuver. Providing a large enough dock for one truck (small operations) or two trucks (large operations). If the loading dock is shared by other functions in the building, then foodservice needs a controlled entry. Adequate aisle width needs to be provided so that products can be checked and weighed without blocking access to the dock.
Layout of Functional Areas Dock
270 SF DOCK 100 SF DOCK
SEMI-TRUCK DOCK
BOX TRUCK DOCK
SEMI-TRUCK SMALL DUMPSTER
DOCK AREA FOR SMALL FOODSERVICE FACILITY
LARGE DUMPSTER
DOCK AREA FOR LARGE FOODSERVICE FACILITY
A small foodservice operation served entirely by small delivery trucks requires far less space for receiving than does a large operation served by semi-trucks.
Layout of Functional Areas Receiving
For a small foodservice facility: Staging Table Scale
Layout of Functional Areas Storage (Dry, Cold)
Aisle
widths determined by storage:
Transporting with fork lifts and storing on pallets requires industrial shelving and 6 8 aisle widths Transporting on hand trucks and storing on standard shelving requires 3 4 aisles
Although
shelving comes in widths from 12 to 36, the 24 30 widths are most efficient
Layout of Functional Areas Storage (Dry, Cold)
These two walk-ins are identical in size. The upper walk-in has 4 aisles, the lower walk-in has 3 aisles. Note how the lower walk-in has 20% more useable shelving, with no increase in space required.
Layout of Functional Areas Storage (Dry, Cold)
The walk-ins on the left are the minimum efficient size, given the high cost of walk-in units and refrigeration systems. The unit on the right, often called a step-in, has more refrigerated aisle space than shelf space! A reach-in would be a better alternative.
Layout of Functional Areas Prepreparation
Pre-preparation in this large institutional foodservice occurs at multiple points.
Layout of Functional Areas Final Preparation Worksheet
MENU ITEM <ftb>Strip steak
Swordfish steak Chicken breast Shrimp
PREPARATION TECHNIQUE Broil
Broil Broil Saut
EQUIPMENT REQUIRED Charbroiler
Charbroiler Charbroiler Open-burner range
SERVINGS/ HOUR* 36
16 44 12
Scallops
Calamari Lobster tail Fried chicken
Saut
Saut Steam with heat Deep-fat fry
Open-burner range
Open-burner range Combi oven Fryer
8
4 12 12
Home fries
Asparagus
Deep-fat fry
Steam
Fryer
Combi oven
32
24
Layout of Functional Areas Final Preparation Equipment
The selection of equipment and layout for the final preparation area is based on the worksheet (previous slide)
Layout of Functional Areas Final Preparation Equipment
This design integrates pre-preparation and final preparation equipment around a center set of work tables.
Layout of Functional Areas Fast Food Service
Note the difference between the upper approach, McDonalds, in which customers are served simultaneously, and the lower approach, Wendys, in which customers are served sequentially.
Layout of Functional Areas Scramble Cafeteria Service
This design for a renovation of a corporate cafeteria uses a scramble approach. Note the convenience store in the center of the servery.
Courtesy MaddoxNBD, Inc.
Layout of Functional Areas Warewashing
This dish room for a table service restaurant is designed for unloading and scrapping by servers or by the dish crew. The corner loader prevents back strain.
Layout of Functional Areas Ware washing
This dish room for a cafeteria uses a tray accumulator to collect soiled trays and to hold them during periods of peak demand so the dish crew isnt swamped. Trays are scrapped as they are unloaded from the accumulator, dishes are racked, and sent down the conveyor to the corner dish machine. Accumulator
Layout of Functional Areas Employee Rest Room and Lockers
This rest room, locker, and linen storage area combines three functions in a efficient space.
Layout of Functional Areas Service Kitchens
Catering kitchen for a large fine-dining operation. (Equipment labels and item descriptions are Figure 5-27)
