Agriculture Reference
In-Depth Information
Planning Acts;
Building Regulations;
Food and Drug Acts;
Public Health Acts;
Food Hygiene Regulations;
Fire Prevention Regulations;
Trade Description Acts;
Regulations related to less able persons; and
All the other regulations and laws that apply to setting up a local business.
Designing a restaurant or café
There are numerous consultants who specialize in this area of expertise and
depending on what you are aiming to achieve we advise that you consult
with a consultant with skills in this field.
There are a number of rules you should be aware of to help you get the
best out of the advice and set your business up. The design of the catering
operation will depend on what you are aiming to achieve.
The following should act as a guideline only:
Café: eating area 90% of space; preparation area 10% of space;
Self-service offer: eating area 75% of space; preparation area 25% of
space;
Waiter service: eating area 65% of space; preparation area 35% of space.
The preparation area will again be divided up into working area and
storage area and the workflow must provide a logical work sequence. The
sequence should be delivery, storage, preparation, cooking and serving and
then washing up and refuse disposal.
How big should the restaurant be?
One of the biggest mistakes we have seen in restaurant facilities is that they
were not big enough at establishment. The minimum seating arrangement
should be 60 seats, below that it becomes difficult to make a profit. The chal-
lenge is how to optimize the table and chair arrangement.
Research carried out in the UK 4 recommends the following for a
106- seater restaurant:
Group
size
Number
of tables
%
One
13
26
Tw o
26
52
Four
4
16
Six
2
12
 
 
Search WWH ::




Custom Search