I am designing a restaurant in Los Angeles (small/seating for 10-12, mostly take out) & only have experience in residential projects. Is there any guidance anyone can give me such as resources for example CD's, Things that might actually be more important than I would think, books, tips,etc. Thanks, your help is appreciated.
Graphic Standards has diagrams of booth/bar/table layout recommended dimensions.
There are books out there that are basically picture books of new restaurant interiors. Is there an architecture/design bookstore where you are(if you are in LA I'm sure there are several)? Or the AIA bookstore? Go to it and browse - just looking at the pics will help.
Convince the owner to hire a kitchen consultant, usually the equipment supplier who will also do the back-of-house layout - the proper function of the kitchen is going to be critical and with no exerience I'm guessing you'd be better off working with a specialist than trying to figure it out yourself - it will take a lot of hours...
being a residential designer who recently took on a bar and restaurant...i say the design is rather simple...it is the code that is hard! i second the kitchen designer (can get $$) but you can pick their brain. just learn the code...i liked a book on the IBC by ching. coming from residences i needed the help with commercial codes.
the design is easy....it is the details that are hard if you ask me.
probably not the case with someone who does commercial for a living.
talk to servers (waiter/waitresses) once you've created preliminary plans and see what they think about the layout. If you've never served tables, you can miss a lot of common sense design issues that should be used to allow a restaurant to run efficiently
Aug 16, 05 1:02 am ·
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restaurant guidance ?
I am designing a restaurant in Los Angeles (small/seating for 10-12, mostly take out) & only have experience in residential projects. Is there any guidance anyone can give me such as resources for example CD's, Things that might actually be more important than I would think, books, tips,etc. Thanks, your help is appreciated.
Graphic Standards has diagrams of booth/bar/table layout recommended dimensions.
There are books out there that are basically picture books of new restaurant interiors. Is there an architecture/design bookstore where you are(if you are in LA I'm sure there are several)? Or the AIA bookstore? Go to it and browse - just looking at the pics will help.
Convince the owner to hire a kitchen consultant, usually the equipment supplier who will also do the back-of-house layout - the proper function of the kitchen is going to be critical and with no exerience I'm guessing you'd be better off working with a specialist than trying to figure it out yourself - it will take a lot of hours...
Good luck with it!
being a residential designer who recently took on a bar and restaurant...i say the design is rather simple...it is the code that is hard! i second the kitchen designer (can get $$) but you can pick their brain. just learn the code...i liked a book on the IBC by ching. coming from residences i needed the help with commercial codes.
the design is easy....it is the details that are hard if you ask me.
probably not the case with someone who does commercial for a living.
Metropolis had an issue on restaurant design some months (maybe a year or more?) ago.
LTL has a few new ones
call the health department.
talk to servers (waiter/waitresses) once you've created preliminary plans and see what they think about the layout. If you've never served tables, you can miss a lot of common sense design issues that should be used to allow a restaurant to run efficiently
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