Design and planning method of dining room and kitchen

The kitchen area should have a proper proportion in the dining area. So how to plan the ratio of restaurant to kitchen? The kitchen area is very important for the smooth kitchen production, which affects the work efficiency and quality. If the area is too small, it will make the kitchen crowded and stuffy, which will not only affect the working speed, but also affect the working mood of employees; If the area is too large, the walking distance of employees will increase, and the work efficiency will naturally decrease. Therefore, the determination of kitchen area should be based on the comprehensive consideration of relevant factors, and can only be determined after my sorting and calculation analysis. Proportion of dining room and kitchen decoration design.

1. Considerations for determining kitchen area

1. Processing workload of raw materials

The processing of cooking raw materials in developed countries has achieved socialized services, such as standardized, accurate and standard segmentation of pigs and cows according to different parts and uses, and pricing according to quality and demand. The raw materials purchased by restaurants can be cut and cooked without much processing. The supply of domestic cooking raw materials market is not standardized, and the specifications and standards are mostly different. Most of the raw materials are raw and unprocessed low-grade raw materials, and all the raw material buying shops need further sorting and processing. Therefore, not only the processing workload is large, but also the production site should be increased. If there are many restaurants that use dry goods as raw materials to make dishes, the kitchen processing space, especially the dry goods room, should be increased.

2. The flavor of the dishes operated

Chinese food and western food kitchens require different areas, while western food is relatively small. This is mainly because the supply of western food raw materials should be standardized and the processing precision should be higher. At the same time, the variety of western food in China is much less than that of Chinese food. Similarly, the kitchen of Huai and Yang cuisine is bigger than that of Cantonese cuisine, because the raw materials of Huai and Yang cuisine are not as fresh as those of Cantonese cuisine, and the workload of processing and production is heavy, and there are many cooking stoves and equipment. As a pastry kitchen, the kitchen for making Shanxi pasta is bigger than that for Cantonese, Huai and Yang dim sum, because the production process of Jin noodles requires a cauldron and a large furnace to cooperate with it. In short, the operating dishes have different flavors, and the size of the kitchen area is also obviously different.

3. How much is the kitchen output

The output is determined according to the number of people dining. With a large number of people dining, the production of the kitchen will be large, with more appliances, equipment and employees, and the kitchen area will be larger. However, the number of people dining is related to the scale of the hotel, the objects served by the restaurant (that is, whether it is open to the society), and the way of serving meals (that is, buffet operation, or zero-point or package operation). The number of people dining often changes, and the highest number is generally used as the basis for calculating the production.

4. Advanced degree of equipment and utilization rate of space

Kitchen equipment is innovative and changing rapidly, which not only improves work efficiency, but also saves a lot of space with comprehensive equipment. For example, the refrigerator is cut with the workbench, which can save a lot of kitchen area by integrating the refrigerator and the workbench. The space utilization rate of the kitchen is also closely related to the size of the kitchen area. The kitchen is high enough, and it is convenient to install hanging cabinets and other equipment. It can be equipped with high-rise equipment or operation desks, which can save a lot of land on the plane. The kitchen is flat and regular, and there are no barriers such as partitions and columns, which provides convenience for the reasonable and comprehensive design and equipment layout of the kitchen and provides possible conditions for saving the kitchen area.

5. Condition of kitchen auxiliary facilities

The auxiliary facilities necessary to coordinate and ensure kitchen production must be considered when designing the kitchen. If the auxiliary facilities, such as staff locker room, staff canteen, staff rest room, office, warehouse, toilet, etc., are mostly arranged outside the kitchen, the kitchen area can be fully saved, otherwise the kitchen area will be greatly increased. These auxiliary facilities, in addition to employee welfare rooms, also include gas meter rooms, liquefied gas tank rooms, diesel warehouses, tableware warehouses and so on, which are closely related to production.

Second, the method of determining the overall kitchen area

1. Calculating the kitchen area according to the number of meals

Calculating the kitchen area according to the number of meals should be combined with the restaurant management mode. Generally speaking, the kitchen area required for a buffet restaurant is about 1.5-1.7 square meters for each table; The kitchen for making simple food in the coffee shop has a relatively small variety because of the fast production requirements, so the kitchen area required for each meal is about 14 square meters. The kitchen area corresponding to the flavor hall and the main dining room will be larger, because there are many varieties, high specifications, complicated cooking and making processes and many kitchen equipment, so the kitchen area required for each dining table is about 1.5-1.8 square meters. See Table 1 for the specific proportion.

Table 1 Proportion of the number of seats in different types of restaurants and the corresponding kitchen area

2. Calculating the kitchen area according to the restaurant area

The kitchen area abroad generally accounts for 41%-61% of the restaurant area. According to Japanese statistics, when the restaurant area of a hotel is less than 511m2, the kitchen area is 41%-51% of the restaurant area. When the restaurant area increases, the proportion of kitchen area gradually decreases.

Due to the heavy processing tasks, complicated manufacturing process, low degree of mechanical processing, poor equipment matching and a large number of production staff, the area ratio of kitchen and dining room is larger, accounting for 71% in general.

the ratio of restaurant area to kitchen area of six famous hotels in Shanghai is shown in the table below. The specific functions and structures of restaurants are different, and the ratio of front and back areas is not consistent, as shown in table 2.

Table 2 Statistics on the area of restaurants, banquet halls, cafes and kitchens in several famous hotels in Shanghai

3. Plan the kitchen area according to the proportion of dining area

The kitchen area should have a proper proportion in the whole dining area, and the area distribution of all departments in the catering department should be relatively reasonable. As can be seen from Table 3, the production area of the kitchen accounts for 21% of the total catering area, and the warehouse accounts for 8%. What needs to be pointed out here is that this area is the proportion including staff facilities, warehouses and other auxiliary facilities. In the case of sufficient market supply, the area of kitchen warehouse can be reduced accordingly, and the production area of kitchen can be appropriately larger.

table 3 area proportion table of each department of the food and beverage department

iii. determination of the area of each kitchen working area

after determining the total area of the kitchen, it is necessary to further determine the area proportion of each kitchen working area. The area of each working area in the kitchen should be arranged according to the amount of work undertaken by each working area (combined with the number of workers and display space at ordinary times) and the

equipment specifications and quantity. The area ratio of each production area in a general kitchen is shown in Table 4.

Table 4 Area ratio of each production area in the kitchen

As can be seen from the above table, the side dish and cooking area occupy the largest area, because a large number of batching, loading and heating cooking equipment are concentrated in this area, and there is a large flow of people and a wide range of activities. Processing zones also account for a large proportion. The processing here not only undertakes the primary processing task, but also completes the raw material cutting, pickling and dry goods expansion, so the area is large. Cold dish production area mainly refers to the place where barbecue and brine are made and cold dishes are produced and cooked; The cold dish production area is the place where the finished cold dishes are loaded and produced, and it does not need to be too big. The area proportions of all these areas are relative. Different regions, operating different flavor dishes, the specific proportion will be different.

The above methods for determining the kitchen area are all relatively conventional calculation methods. When using them, we should not only learn from each other and verify them repeatedly, but also combine the local situation of our store and adapt them to local conditions. With the progress of society, the increasingly rich and standardized supply of raw materials, and the continuous innovation and improvement of kitchen equipment, the processing places, storage places and even cooking places in the kitchen may be reduced, creating more space for catering business.

Special note:

1. This information is suitable for the design and use of new store kitchens, and can also be used as a learning tool for kitchen managers. It is only used as a reference and cannot be copied, because the situation of each restaurant is different, and specific analysis is needed.

2. In Article 3.1.3 of the Code for Design of Catering Buildings, the area ratio between restaurants and kitchens (including auxiliary parts) in restaurants and canteens with 111 or more seats (hereinafter referred to as the kitchen-to-kitchen ratio) shall meet the following requirements: the kitchen-to-kitchen ratio of restaurants should be 1∶1.1; The ratio of dining room to kitchen should be 1∶1;

obviously, this specification is recommended, mainly to guide designers to estimate the building area, but in fact, the ratio of kitchen area should be determined according to the actual situation, and it is impossible to be uniform. Therefore, Article 2 of this regulation says: "Second, the kitchen-to-kitchen ratio can be appropriately adjusted according to the level, scale, business varieties, raw material storage, processing methods, fuels and regional characteristics of catering buildings."

3. The kitchen area should also be adapted to the reception capacity:

For restaurants with reception capacity of 111 people, the kitchen area should not be less than 61 m2;

For restaurants with a reception capacity of 1.51 people, the kitchen area shall not be less than 81 m2;

For restaurants with a reception capacity of 211 people, the kitchen area shall not be less than 111 m2;

for restaurants with a reception capacity of more than 211 people, the ratio of kitchen area to restaurant area is 1: 2, and the restaurant area is calculated as 1.2 m2/ seat.

4. There are many factors that affect the kitchen-to-kitchen ratio, so it must be treated on a project-by-project basis. At present, there are many professional kitchenware companies that make complete kitchen designs, which are more professional in kitchen layout and can provide architects with kitchen area and room layout. ;