hallway space

Designing a restaurant can be something like designing a road network. Although we do consider ‘traffic’ in any building or structure we design, traffic within the restaurant is more complicated and needs more attention. Aisles that are too narrow can slow down production while, on the other hand, aisles that are too wide are a waste of space. We can’t just guess how much space a certain hallway needs. It needs a bit of analysis. However, we can use some standard measurements used by designers of food service facilities.

• Primary traffic aisles are aisles used for the movement of people and materials from storage to production areas or from production areas to the point of service. They require 4-6 feet (1.2 – 1.8m) width.
• Equipment with a protruding door should never be located in a main traffic aisle that is only 4 feet (1.22m) large.
• A hallway 6 feet (1.83m) wide can accommodate a refrigerator door or other protruding equipment.
• Single aisle with limited equipment – 2 ft 6 in to 3 ft 0 in (0.76 to 0.91 m)
• Double wing with limited equipment – 3 ft 6 in to 4 ft 6 in (1.1 to 1.4 m)
• Unique aisle with outstanding equipment – 3 ft 6 in to 4 ft 6 in (1.1 to 1.4 m)
• Double aisle with outstanding equipment – 4 ft 6 in to 6 ft (1.4 to 1.8 m)
• Low traffic corridor – 3 ft 0 in to 4 ft 0 in (0.9 to 1.2 m)
• Highest traffic aisle – 4 ft 0 in to 6 ft 0 in (1.2 to 1.8 m)

work surfaces

A properly designed work surface is a key factor in the productivity and eventually the success of a restaurant. The worker or cook must be able to move easily making him more effective in production. Listed below are some key points to consider.

• In production areas, table tops are often 30 inches (760 mm) wide because the average worker can reach only 30 inches (760 mm) from a standing position.
• The height of the work surface must allow the worker to perform different tasks without bending over.
• The standard work surface height used by most designers is 34 to 37 inches (864 to 940 mm).
• Height variations can be created through cutting boards on the table (increase height), mats on the floor (decrease height), or adjustable table feet.

Accessibility

In any structure, people with disabilities must always be considered. Discrimination is a big NO. Accessibility must be present in every plan you make. Below are some guidelines (based on the Americans with Disabilities Act) that we might use.

• Aisle Width: All accessible fixed tables shall be accessible via an access aisle at least 36 inches (915mm) gap between parallel edges of tables or between a wall and the table.
• Dining Rooms – In new construction, all dining rooms, including raised or sunken dining rooms, loggias, and outdoor seating areas, shall be accessible.
• Food service lines: Food service lines shall have a minimum clear width of 36 inches (915mm)with a preferred clear width of 42 inches (1065mm) to allow the passage of a person in a wheelchair. The slides in the tray shall be mounted at a height no higher than 34 inches (865mm) above the floor.

There you have it. Three critical parts that play a major factor in the success of the restaurant you are designing. Always remember to pay attention to every detail!