Ita
Bar and restaurants
Standards and design
Bar and restaurants design is a complex process that goes beyond the simple layout of spaces. It is essential to create a welcoming and functional environment that optimises workflow and enhances the overall customer experience.
Introduction
The design of bars and restaurants is a crucial element in the success of these establishments, as it influences operational efficiency, the customer experience and the overall perception of the venue.
This leads to choosing appropriate materials and colours, integrating modern technologies to improve operational efficiency, and complying with safety and hygiene regulations. Well thought-out design not only enhances the attractiveness of the venue but also contributes to the long-term success of the business.
History and evolution of bars and restaurants
Before discussing design, it is good to know that the history of bars and restaurants is fascinating and reflects the evolution of society, culture and eating habits over the centuries.
The earliest forms of public houses date back to Mesopotamian taverns where beer and bread were served. From Egypt to Ancient Greece, taverns were socialisation centres. The ‘thermopolium’ in Rome were small establishments where hot food and drinks were sold, while the ‘popinae’ were taverns that served full meals and wine.
During the Middle Ages, inns mainly served travellers by offering food and accommodation. In the Renaissance, however, inns and taverns became more sophisticated due to the growth of cities.
In Paris in 1782, the first restaurant known as ‘Le Grand Taverne de Londres’ opened, while in England ‘coffee houses’ became increasingly popular, serving coffee and becoming centres of intellectual discussion and business.
Between the 18th and 19th century, the idea of cafés and bars spread throughout Europe. In Vienna, coffee houses became famous meeting places for artists and intellectuals.
In the 20th century, the concept of fast food emerged thanks to the world-famous McDonald’s chain, founded in 1940, which revolutionised the restaurant industry with its quick service model.
With urbanisation and immigration, many ethnic restaurants also sprang up, offering a variety of cuisines from all over the world. Parallel to the fast food concept, many luxury restaurants also sprang up, with celebrity chefs turning catering into art.
Today, bars and restaurants have once again changed their layouts driven by a remarkable use of technology. With the spread of online booking services, digital menus and home deliveries, spaces have adapted to new requirements.
Bars and restaurants, therefore, have evolved over time reflecting the economic, social and cultural changes of different eras. From simple places of refreshment for travellers to complex centres of gastronomy and socialising, ready to respond to the needs of the moment.
Reference regulations
Before designing bars and restaurants, it is necessary to carefully study current legislation.
Designing bars and restaurants
The design of bars and restaurants is a complex process that requires attention to various functional and aesthetic aspects.
Space planning
In order to best organise the available space, the following critieria must be considered:
- Functional layout
- Traffic flow
- Capacity
Functional layout
Designing a functional layout serves to maximise operational efficiency. It therefore serves to ensure that all work steps can be carried out efficiently and productively.
Traffic flow
It must be ensured that customers and staff can move easily without creating congestion within the project area.
It is also useful to define a target audience a priori. That is, define what type of cuisine you want to serve. This will greatly influence the design and furnishing.
Capacity
Determine the number of seats according to the size of the space and local regulations.
Bar and restaurant layouts
In linea di massima è possibile identificare per bar e ristoranti degli ambienti, principali ed accessori.
- Entrance and Reception Area
- Customer Area
- Kitchen and Preparation Area
- Service and Logistics
- Customer Service Areas
- Outdoor Spaces
1. Entrance and Reception Area
The entrance represents, for bars and restaurants, their business card. It is the first point of contact between the customer and the venue and, therefore, must be carefully designed to create a positive first impression. This area must contain:
- the reception desk: located immediately inside the entrance to handle bookings and welcome customers;
- the waiting area: comfortable seating, ample space to welcome and/or entertain waiting customers;
- guardaroba: area dedicata al deposito cappotti e accessori.
While aesthetics in this area plays a decisive role, the functionality of the entrance area should not be overlooked. Clearly visible signage, appropriately designed, attracts the attention of passers-by and makes the premises easily identifiable. The entrance must also guarantee accessibility for people with disabilities, so, also by regulation, it must include ramps and automatic doors if necessary.
The design of the entrance should reflect the theme and style of the bar or restaurant, creating an anticipation of the interior experience. Decorative elements (plants, planters, artwork), music and scents enhance the aesthetics and reinforce the character of the business.
2. Customer Area
The customer zone is the area that must ensure a pleasant and comfortable experience, as well as optimise operational efficiency.
We can identify:
- the main dining room
- bar area
- lounge area
- outdoor spaces
The dining room of a bar or restaurant is the area where customers spend most of their time. Comfort, ease of movement and privacy must therefore be ensured.
Furniture plays a key role in this area, and the arrangement of tables and seating is aimed at ensuring all the above principles. Offering a combination of small and large tables that can be easily rearranged will make the space versatile according to various needs.
Each diner needs a space of approximately 60 cm width and 30-40 cm depth.
In the centre of the table, a support band of about 20 cm is needed for serving items, trays, bottles and serving dishes. In addition, to ensure privacy and ease of movement, it would be ideal to leave at least 1.2 m of space between tables.
If space permits, including booths or sofas can provide additional privacy.
Bar area of a restaurant or stand-alone bar must be easily accessible for both customers and staff.
The bar has a height of approximately 1.20 m and its depth must be adequate to accommodate equipment and allow for the preparation of drinks.
The lounge area in a bar or restaurant is the area intended for customers to relax and socialise. It is often used to enjoy drinks or small snacks in a more informal and cosy environment.
Sofas and armchairs are the main furnishing elements, together with low tables and modular seating.
Whether a terrace or a patio, outdoor spaces in a bar or restaurant complete the customer experience. Plan the use of terraces or patios for additional seating or create environments within gardens in which to be in contact with nature.
3. Kitchen and Preparation Area
The kitchen and preparation area, are the areas where the heart of a restaurant or bar business takes place. The design of these areas must ensure efficiency, hygiene and quality of service.
In particular, the kitchen must be designed to maximise workflow efficiency, with designated areas for preparation, cooking, serving and washing.
The kitchen can be organised in this way:
- Linear layout: provides an arrangement of equipment along a straight line to facilitate the movement of personnel.
- Island layout: provides a layout with a central island for food preparation.
It can improve communication and coordination between the various professionals. - Zone layout: provides for the zone distribution of areas dedicated to preparation, cooking and washing to reduce the risk of contamination and improve efficiency.
Within the preparation area, there is also a storage area for storing ingredients, equipment and utensils that is easily accessible to the kitchen staff.
Also from the preparation area, it is possible to access the cold rooms necessary to safely store food.
Finally, the washing area, intended for washing dishes and utensils, with sinks appropriately sized for these activities.
Worktops should be large enough and preferably made of stainless steel for its strength and ease of cleaning.
Especially in areas like these, safety must be paramount. Fire extinguishers (placed at strategic points) and non-slip floors must also be considered in the design to reduce the risk of accidents.
4. Service and Logistics
The service and logistics area in a bar or restaurant is crucial to ensure efficient operation and optimal management of daily operations. Designing this area well improves the quality of service and reduces waiting times.
Creating well-equipped and strategically positioned service stations within the layout helps staff to perform their work more efficiently. In particular, these stations should include furniture containing utensils, tablecloths, condiments and other small necessities.
Designing clear and unobstructed routes for the staff also helps to prevent accidents and reduce service times.
A toilet (exclusively for staff) with an ante-bathroom that creates separation from other rooms must also be integrated into the service area. This space can also be used as a changing room if it has the minimum dimensions dictated by regulations.
The sizing of the toilets will take into account the number of workers present on a daily basis.
5. Customer Service Areas
Within this area are the customer toilets and the cloakroom.
A common ratio is approximately one toilet for every 25-30 customers. It is important to think about separate toilets for men and women, and an accessible toilet for the disabled with sufficient space for manoeuvrability. An anteroom must be provided.
In order to be functional, the cloakroom must be located immediately at the entrance to the premises.
6. Outdoor Spaces
The outdoor spaces of a bar or restaurant are a valuable resource that can significantly enhance the customer experience. They can be designed to expand seating capacity and provide a pleasant ambience.
Furnishing this space with comfortable and weatherproof elements, setting up umbrellas and curtains for the warmer months and burners for the colder months, will make this area attached to the venue livable all year round.
Adding green elements such as plants, planters and creepers will improve the aesthetic appearance and contribute to the wellbeing of the individual.
Complementary elements of bar and restaurant design
Identifying in the layout the individual areas, with different uses, that will make up the room is not sufficient to ensure a functional design.
To ensure the efficiency of the activities to be performed, and to guarantee a pleasant experience for the customer, it is also necessary to think about the well-being of the individual.
Specifically, particular attention must be paid to lighting, ventilation, acoustics and temperature.
Lighting
Lighting has a great influence on the customer experience but also on the work of the staff.
Broadly speaking, we can think of three types of lighting:
- ambient lighting: provides general lighting for the entire bar or restaurant space. Ceiling lamps, ceiling lights or spotlights are generally used. This type of light must be uniform and diffuse to avoid areas of shadow.
- accent lighting: used to highlight certain points or areas or decorative elements of the room. Spotlights, recessed spotlights or directional wall lamps are used.
- decorative lighting: as a decorative element to create a strong visual impact. Chandeliers, lanterns, string lights or other creative solutions are the most commonly used.
For visual comfort, warm light tones can be chosen for reception areas, and cool light tones for work areas.
In the bar area, the counter can be illuminated to make it more visible using LED lights for a bright and modern effect. The dining room can be illuminated with ambient and accent lighting. Combining the two types of lighting creates an intimate and inviting atmosphere.
Ventilation
Maintaining air quality contributes to the individual well-being of customers and staff.
Ventilation must be guaranteed. In addition to natural ventilation, which is ensured through window and door openings, mechanical ventilation must be planned. Ventilation systems include extractors, fans or air conditioners to regulate temperature and humidity.
Acoustics
Acoustics inside bars and restaurants must necessarily be controlled to ensure a pleasant customer experience by allowing socialisation without neglecting privacy.
Using sound-absorbing materials such as acoustic panels, carpets, heavy curtains reduces sound reverberation. Furniture can also reduce sound transfer between different areas of the room. Bookcases, sideboards or the like, positioned in the correct way, create physical separation and sound reduction.
Installing suspended ceiling panels can help to interrupt the sound path and improve acoustics. These panels can be both functional and decorative, depending on the design and material chosen.
Temperature
Regardless of the season, the interior of a bar or restaurant must have a comfortable temperature for both customers and staff. It is therefore necessary to provide adequate heating and cooling systems such as air conditioning, radiators or heaters. The ideal temperature in both summer and winter is between 20°C and 22°C.
By integrating these points with a functional design of the space, a comfortable and cosy efficient place is ensured.
Interior design
Some aspects to consider when planning the interior design of bars and restaurants:
- Style and Theme
As mentioned a few paragraphs ago, a target audience must first be chosen. This defines the theme and style of the venue based on the target audience and the type of experience you want to offer. For example, modern and minimalist, rustic and cosy, elegant and refined, etc.
The interior design must, therefore, reflect the chosen theme in furniture, graphics and context. - Materials and furnishing
Identifying the theme and style inevitably leads to the choice of some materials over others. However, choosing more durable materials is always the winning choice. - Lighting
Subdivide the lighting according to the area of interest, as already described. - Colour psychology
Colours influence an individual’s mood, so choosing the right colours ensures the right customer experience. Red and orange stimulate the appetite, while neutral tones create elegance and spaciousness. - Attention to detail
Details always make a difference but they must be rightly thought out and strategically placed, ensuring harmony with the context. Plants, artwork, frames, lamps, lanterns, cushions, brightly coloured walls all reinforce the chosen style and theme.
The interior ambience of bars and restaurants must be furnished in harmony with the context, expressing the concept supported by the business.
Exterior design
Exterior design is the first impression customers have of the venue. The façade should be well maintained, inviting, and reflect the style and atmosphere of the venue. Exterior design should be in line with the identity and branding of the bar or restaurant.
Outdoor areas such as gardens, terraces, courtyards must also reflect the theme and style of the indoor environment to ensure continuity of identity. This area must also be appropriately designed to ensure working efficiency (functional spaces for staff with easy access to the kitchen and bar using service trolleys) and customer comfort.
Decorative lighting can be used in this area to create pleasant atmospheres in the evening.
String lights, directional spotlights or lanterns can be effective in enhancing the appearance.
Integrating plants, planters or water elements such as fountains or ponds contributes to tranquillity and well-being. Greenery can also improve sound insulation.
Slide photo from depositphotos.com courtesy of the respective authors
Cover photo from depositphotos.com
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