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| Acknowledgements | |
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| Preface | |
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| Where Design Begins | |
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| The Type of Restaurant | |
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| The Market | |
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| Potential Customers | |
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| Ethnic, Religious, and Cultural Expectations | |
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| The Competition | |
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| Location | |
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| Economic Conditions | |
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| Concept Development | |
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| The Menu | |
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| The Speed of Service | |
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| The Per-Customer Check Average | |
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| The General Ambience | |
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| The Management Philosophy | |
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| The Budget | |
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| Expected ROI | |
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| Construction Market | |
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| The Systems Approach | |
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| Market Segments versus Service Systems | |
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| � la Carte | |
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| Tableside | |
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| Quick service | |
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| Banquet | |
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| Family Style | |
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| Buffet | |
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| Take-Out | |
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| Delivery | |
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| Cafeteria | |
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| Tray Service | |
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| Machine Service | |
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| Satellite System | |
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| The Key Restaurant Building Blocks: Subsystems | |
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| Purchasing and Receiving | |
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| Storage | |
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| Fabrication | |
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| Pre-preparation | |
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| Preparation | |
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| Holding | |
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| Assembly | |
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| Sanitation and Safety | |
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| Accounting | |
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| Service | |
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| Customer Support | |
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| Support Stations | |
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| Summary | |
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| Integrative Design | |
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| The Design Team | |
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| Owner | |
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| Chef | |
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| Manager | |
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| Foodservice Consultant | |
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| Interior Designer | |
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| Architect | |
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| General Contractor | |
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| Engineers | |
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| Lighting Designers | |
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| Acoustic Engineers and Acoustic Consultants | |
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| Other Specialty Designers and Consultants | |
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| Graphics Art and Menu Designers | |
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| Technology Consultants | |
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| Tabletop Consultants | |
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| Color Consultants | |
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| Financial Consultants | |
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| Green Design Specialists | |
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| The Final Team | |
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| Space Planning: Value Engineering | |
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| Flow | |
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| Distance | |
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| Volume of Business | |
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| Speed of Service | |
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| Direction | |
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| The Americans with Disabilities Act | |
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| Moving Through the Spaces | |
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| Exterior | |
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| Entry Area | |
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| Dining Area | |
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| Beverage Area | |
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| Rest Rooms | |
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| Kitchen | |
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| Support Areas | |
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| Quick Service | |
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| Quick Service Exteriors | |
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| Quick Service Entry Areas | |
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| Quick Service Beverage Areas | |
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| Quick Service Dining Areas | |
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| Quick Service Rest Rooms | |
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| Quick Service Kitchens | |
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| Quick Service Support Areas | |
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| Tableservice | |
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| Tableservice Exteriors | |
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| Tableservice Entry Area | |
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| Tableservice Dining Areas | |
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| Tableservice Beverage Areas | |
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| Tableservice Rest Rooms | |
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| Tableservice Kitchen | |
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| Tableservice Support Areas | |
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| Cafeteria | |
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| Cafeteria Exteriors | |
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| Cafeteria Entry Areas and Serveries | |
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| Cafeteria Beverage Areas | |
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| Cafeteria Dining Area | |
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| Cafeteria Rest Rooms | |
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| Cafeteria Kitchens | |
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| Cafeteria Support Areas | |
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| Banquet | |
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| Banquet Exteriors | |
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| Banquet Entry Areas | |
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| Banquet Dining Area | |
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| Banquet Beverage Areas | |
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| Banquet Rest Rooms | |
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| Banquet Kitchens | |
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| Banquet Support Areas | |
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| Take-Out | |
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| Take-Out Exteriors | |
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| Take-Out Entry Areas | |
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| Take-Out Dining Area | |
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| Take-Out Beverage Areas | |
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| Take-Out Rest Rooms | |
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| Take-Out Kitchens | |
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| Take-Out Support Areas | |
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| Summary | |
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| The Psychology of Design | |
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| Environment and Behavior | |
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| How Space Is Perceived | |
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| Distance Receptors | |
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| Visual Space | |
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| Auditory Space | |
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| Olfactory Space | |
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| Immediate Receptors | |
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| Tactile Space | |
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| Thermal Space | |
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| Kinesthetic Space | |
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| Spatial Arrangements | |
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| Feng Shui | |
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| Lighting | |
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| Lighting Level Control | |
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| Transition Zones | |
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| Lighting Mix | |
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| Lighting Customers | |
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| Blending Sources | |
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| Color | |
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| Color and Lighting | |
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| Lighting and Color | |
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| Color in Restaurant Design | |
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| Red | |
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| Green | |
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| Yellow | |
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| Gold | |
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| Blue | |
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| Neutrals | |
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| White | |
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| Black | |
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| Safety and Health | |
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| Summary | |
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| Design Implementation | |
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| Front to Back Through the Customers Eyes | |
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| Exterior Image | |
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| Facade | |
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| Signage | |
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| Landscaping | |
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| Entry | |
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| Reception | |
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| Coatroom | |
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| Waiting Area | |
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| Merchandising | |
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| Environmental Concerns | |
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| Paging Systems | |
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| Destination Drinking | |
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| Beverage Production and Storage | |
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| Layout Considerations | |
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| Operational Considerations | |
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| Bar Service Area | |
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| Lounge Areas | |
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| Foodservice in Bars | |
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| Security and Safety | |
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| Design Decisions | |
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| Destination Dining | |
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| Seating | |
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| Type of Seating | |
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| Seating Material | |
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| Structure | |
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| Special Features | |
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| Seating Layout | |
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| Tables and Tabletops | |
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| The Table Itself | |
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| Table Surface | |
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| Table Base | |
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| Napery | |
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| Flatware | |
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| Dinnerware | |
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| Shape | |
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| Size | |
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| Material | |
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| Design | |
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| Manufacturing Process | |
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| Glassware | |
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| Holloware | |
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| Lighting | |
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| The Lighting Plan | |
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| Mood/decor/art lighting | |
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| People/food lighting | |
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| Motivational/task Lighting | |
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| Safety and Security Lighting | |
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| Location and Orientation | |
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| Types of Lighting | |
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| Distance | |
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| Light Quality | |
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| Quantity of Light | |
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| Energy Utilization | |
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| Maintenance | |
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| Natural versus Artificial Light | |
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| Lighting Levels | |
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| Direct versus Indirect Lighting | |
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| Special Effects | |
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| Operational Concerns | |
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| Energy Efficiency | |
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| Color | |
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| Floors | |
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| Walls | |
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| Ceilings | |
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| Air Control | |
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| Heating and Cooling | |
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| Smoke Control | |
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| Customer Allergies | |
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| Destination Rest Rooms | |
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| Womens Rest Rooms | |
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| Mens Rest Rooms | |
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| Customized Rest Rooms | |
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| Summary | |
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| Design Implementation | |
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| Back to Front Through Managements Eyes | |
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| Kitchen Support Areas | |
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| Receiving | |
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| Storage | |
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| Dry Goods | |
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| Refrigeration | |
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| Labor Costs | |
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| Food Costs | |
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| Food Safety | |
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| Walk-Ins | |
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| Reach-Ins | |
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| Specialty Refrigeration | |
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| Frozen Storage | |
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| Additional Considerations | |
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| Office and Employee Support Areas | |
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| Locker Rooms | |
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| Employee Dining | |
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| Kitchen | |
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| Design Essentials | |
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| Workstations | |
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| Sections | |
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| Areas | |
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| Kitchen Area Guidelines | |
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| Hot Foods Section | |
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| Station Options | |
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| Broiler Station Options | |
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| Rotisserie Options | |
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| Fry Station Options | |
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| Griddle Station Options | |
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| Saut‚ Station Options | |
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| Steam and Braising Pan Station Options | |
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| Holding Options | |
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| Cross Station Options | |
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| Microwave-combination ovens | |
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| Impingement ovens | |
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| Tandoor ovens | |
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| Cold Foods Section | |
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| Salad Station Options | |
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| Sandwich Station Options | |
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| Dessert Station Options | |
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| Bakery | |
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| Storage and Weighing Station Options | |
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| Mixing Station Options | |
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| Dough Holding/Proofing Station Options | |
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| Dough Rolling/Forming Station Options | |
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| Baking Station Options | |
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| Finishing/Decorating Station Options | |
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| Banquet | |
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| Banquet Moist Heat Cooking Options | |
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| Banquet Dry Heat Cooking Options | |
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| Banquet Holding and Plating Options | |
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| Short-Order/Quick-Service Section | |
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| Griddle Station | |
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| Fry Station | |
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| Broiler Station | |
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| Dining Room Support Areas | |
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| Display Kitchens | |
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| Primary Production Display Kitchen | |
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| Finishing Display Kitchen | |
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| Service-Only Display Kitchen | |
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| Take-Out Display Kitchen | |
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| Service Stations | |
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| Warewashing Areas | |
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| Potwashing Section | |
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| Environmental Conditions | |
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| Lighting | |
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| Ventilation | |
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| Acoustics | |
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| Summary | |
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| Mini-Case Solutions | |
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| Arts Ritz-Carlton Hotel, Philadelphia, PA | |
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| Bembos Larco, Lima, Peru | |
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| Berkshire Dining Commons, Amherst, MA | |
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| Blowfish Restaurant + Sake Bar, Toronto, Ontario, Canada | |
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| Folio Enoteca and Microwinery, Napa, CA | |
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| Hi-Life East, New York, New York | |
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| Holloway Commons University of New Hampshire, Durham, NH | |
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| Landmark Grille + Lounge, Chicago, Illinois | |
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| Mercat a la Planxa, Chicago, IL | |
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| Metro 9 Steak House , Framingham, Massachusetts | |
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| Park Avenue, New York, NY | |
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| Pink Pepper, Hollywood, CA | |
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| Public / The Monday Room, New York, NY | |
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| Red Marlin, San Diego, CA | |
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| s Baggers“,Nuernberg, Germany | |
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| Table 45, Cleveland, Ohio | |
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| Terzo, San Francisco, CA | |
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| Zampieris Harbor Grille, Destin, Florida | |
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| Speak Out on Design | |
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| David Ashen | |
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| Warren Ashworth | |
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| Bill Aumiller | |
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| Bill Blunden | |
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| Cass Calder | |
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| Catherine Christ | |
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| Drew Nieporent | |
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| David Shea | |
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| James Webb | |
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| Restaurant Design: Past, Present, and Future | |
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| Looking Back: The Past | |
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| First Decade of the New Millennium | |
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| Macro Factors | |
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| Micro Factors | |
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| Looking Forward: The Future | |
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| Purchase Local | |
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| Nutrition Imperative | |
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| Hidden Gold | |
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| Green Construction | |
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| Build Right | |
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| Green Operations | |
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| Water Issues | |
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| Recycling | |
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| Light Right | |
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| Architectural Recycling | |
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| Global Development | |
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| Marginal Sites | |
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| Techno-Marketing | |
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| Highs and Lows | |
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| Hit All of the Senses | |
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| Seamless Technology | |
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| Front-of-the House | |
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| Back-of-the House | |
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| Conclusion | |
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| Index | |