Technological design of the restaurant: description, norms and recommendations

After making the final decision on the organization of restaurant activities, the future owner enters the responsible phase of developing the design solution. By this time, the location of the institution should be determined, the possibilities of communication support and, in general, the working conditions are calculated. In many respects from the initial data will be based on the plan of technical arrangement of the object. The typical design of a restaurant with ready-made templates and models can shorten the time of preparation of documentation and facilitate the process of harmonization, but in most cases the only possible way is only the way of individual plan development, which also has its advantages.

What is a technology project?

The implementation of any capital construction project requires a project solution. It should reflect the characteristics of the future facility, which are verified by the supervisory commission, and if the project is approved, the applicant receives "good" for construction work. The project itself is a package of documentation, which describes the technical parameters of the restaurant, the configuration of premises and openings, materials for finishing, insulation, the possibility of connecting pipelines and wiring. Also, the design of the restaurant provides answers to questions about the organization of storage, acceptance and processing of food products. The commission will also evaluate the organization of jobs in terms of health and safety - personal hygiene and sanitation in the case of public catering facilities is given special attention.

Who is developing the documentation

The development is carried out by qualified specialists from the design departments, which are part of the structure of large construction companies and self-regulating communities (SROs). Moreover, not only designers work on drawing up of documentation - high-quality projects are coming out of departments, in which universal groups of specialists of different profiles are involved. It can be engineers, architects, installers, designers and specialists in law and technical regulations. Throughout the development process, the manager assesses the compliance of the work done with the established standards, according to which the restaurant design should be carried out. SNiP under the number 2.08.02-89, in particular, leads the regulatory provisions on which the design of catering enterprises is carried out. This document sets out the rules and recommendations for constructive and space-planning solutions, requirements for engineering support, construction materials and equipment.

Requirements and standards for a restaurant project

It should start with the fact that the standards should match the place chosen for the construction of the restaurant. Depending on the number of places, it is possible to organize an institution in one or another part of the city. For example, bars and restaurants for 25-75 seats can be integrated into the structure of finished capital construction projects - houses or shopping centers. If the capacity is more than 100 places, then the design standards of the restaurant will require placement either as a separate building, or as part of a large market or shopping complex. Requirements for the composition of functional zones and premises are also presented. Restaurants, canteens, bars and snack bars should include the following facilities:

• Production Department.
• Service blocks and cabins.
• Dining room.
• The zone of reception and storage of raw materials.
• Prepare shop.
• Washing.
• Toilets
• Premises with refrigerators, etc.

Special attention is paid to safety standards. With regard to technical parameters, they must comply with the rules of capital construction - on the arrangement of walls, ceilings, ceilings, etc. In this case, the main focus is on environmental and health security.

Volumetric and planning part of the project

The basic stage - on it the developers perform the calculations of the frame of the building and its premises. It is in this part that the parameters of supporting and supporting structures, lists of materials used, dimensions of structures, etc. will be indicated. On the implementation of this part, the supervisory bodies will assess not only compliance with technical and design requirements, but also ergonomic characteristics of the institution. The fact is that the technological design of the restaurant will also determine the possibilities for placing groups of furniture in the premises. Dining tables, sofas, chairs and armchairs should be rationally located in the hall, without violating the rules of comfort and safety. Therefore, at the stage of architectural and spatial planning, it is necessary to take into account the configuration of the optimal placement of tables separated by partitions.

Information on technical equipment

Restaurant equipment provides several technological processes, which should not interfere with the constructive decisions of the institution. Therefore, before drawing up recommendations for the choice of a specific technique, you should calculate the circulation schemes of products from the place of acceptance to the table with the visitor. On this way the points in which the equipment is located are indicated. This section will contain information in the form of specifications, which indicate the number of electrical and gas equipment, their power characteristics and dimensional parameters. In addition, the design of the restaurant should provide for the maintenance of kitchen appliances within the institution.

Section on Engineering

In addition to directly kitchen equipment, the design solution also gives recommendations on the design of engineering systems. The ventilation ducts, water and gas supply systems, sewage systems, hoods, climatic units, etc. must be provided for without fail. The design of restaurants, bars and snack bars is also not without the additional means of ensuring security precisely in the context of operating technological equipment. For example, the places where refrigerating chambers are installed should have improved insulation.

General recommendations on the course of design

Specialists recommend initially to conclude contracts with the project departments, which, in addition to creating technical documentation, will accompany the project until obtaining a permit for commissioning. As already mentioned, the project itself is often developed as unique, but in some parts it is possible to turn to standard solutions. For example, the design of kitchens restaurants, which often have the same conditions for technical organization in buildings, can be performed according to the template scheme. This will not only shorten the time for the development of a general package of estimate documents, but will also increase the chances of a favorable outcome of the procedure for their harmonization.

Conclusion

The most successful projects of establishments of a public catering turn out in those cases when authors of the project in a complex approach to the task. In such cases, the design of the restaurant takes into account not just the parameters, characteristics and specifications, but also the overall ergonomics of the object. Of course, one should adhere to normative acts, but without creating comfortable conditions for visitors themselves to sense in a restaurant that fully complies with technical regulations, there will be little. To this we should add the nuances of the project's financial support, since the modern equipment of even a small bar with functional equipment is not cheap.