After making the final decision on the organization of restaurant activities, the future owner enters the responsible phase of developing a design solution. By this moment, the location of the institution should be determined, the possibilities of communication support and, in general, the working conditions should be calculated. In many respects, the plan for the technical arrangement of the facility will be based on the initial data. Typical design of a restaurant according to ready-made templates and models can reduce the time for preparing documentation and facilitate the approval process, but in most cases the only possible way is to develop an individual plan, which also has its advantages.
What is a technological project?
The implementation of any capital construction project requires a design solution. It should reflect the characteristics of the future facility, which are checked by the oversight committee, and if the project is approved, the applicant receives the “go-ahead” for the construction work. The project itself is a documentation package that discloses the technical parameters of the restaurant, the configuration of rooms and openings, decoration materials, insulation, the possibility of connecting pipelines and wiring networks. Also, the design of the restaurant provides answers to questions about the organization of storage, acceptance and processing of food raw materials. The commission will evaluate and organize workplaces from the point of view of health and labor protection - special attention is paid to personal hygiene and sanitation in the case of catering facilities.
Who is involved in the development of documentation
The development is carried out by qualified specialists from the design departments, which are part of the structures of large construction companies and self-regulatory communities (SROs). Moreover, not only designers work on the preparation of documentation - high-quality projects come out of departments in which universal groups of specialists of various profiles are involved. It can be engineers, architects, installers, designers and specialists in law and technical regulations. Throughout the entire development process, the manager assesses the compliance of the work done with the established standards, according to which the design of the restaurant should be carried out. SNiP under the number 2.08.02-89, in particular, provides the regulatory provisions for the design of public catering enterprises. This document sets out the rules and recommendations regarding structural and space-planning decisions, requirements for engineering support, building materials and equipment.
Requirements and regulations for a restaurant project
To begin with, the place chosen for the construction of the restaurant must comply with the standards. Depending on the number of places, the possibility of organizing an institution in one or another part of the city is determined. For example, bars and restaurants with 25-75 seats can be integrated into the structure of finished capital construction projects - in houses or shopping centers. If the capacity is more than 100 seats, 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.
- Workshop preparation.
- Washing.
- Toilets
- Rooms with refrigerators, etc.
Special attention is paid to safety standards. As for the technical parameters, they must comply with the rules of capital construction - for the installation of walls, ceilings, ceilings, etc. In this case, the main emphasis is on environmental and sanitary safety.
Space-planning part of the project
The basic stage - on it, developers perform calculations of the frame of the building and its premises. It is in this part that the parameters of the supporting and supporting structures, lists of materials used, sizes of structures, etc. will be indicated. For the implementation of this part, supervisory authorities will evaluate not only the compliance with technical and construction requirements, but also the 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, the configuration of the optimal placement of tables separated by partitions should be taken into account.
Technical Equipment Information
Restaurant equipment provides several technological processes, which should not be impeded by the constructive decisions of the institution. Therefore, even before making recommendations on the choice of a specific technique, it is necessary to calculate the circulation schemes of products from the place of acceptance to the table with the visitor. On this way points are indicated at which the equipment is located. This section will contain information in the form of specifications, which indicate the number of electric and gas equipment, their power characteristics and dimensional parameters. In addition, the design of the restaurant should include service areas for kitchen equipment within the institution.
Engineering Section
In addition to the kitchen equipment itself, the design solution also gives recommendations for the installation of engineering systems. The ventilation ducts, water and gas supply systems, sewage systems, hoods, climate units, etc. must be provided without fail. Designing restaurants, bars and eateries is also possible without additional means of ensuring security precisely in the context of the operation of technological equipment. For example, places where cold stores are installed should have improved insulation.
General design guidelines
Experts recommend initially concluding agreements with design departments, which, in addition to creating technical documentation, will accompany the project until obtaining permission to put into operation. As already mentioned, the project itself is often developed as unique, but in some parts you can turn to standard solutions. For example, the design of kitchens of restaurants, which often have the same conditions for the technical organization in buildings, can be carried out according to a template. This will not only reduce time for the development of a common package of budget documents, but also increase the chances of a favorable outcome of the procedure for their approval.
Conclusion
The most successful projects of catering establishments are obtained in those cases when the authors of the project comprehensively approach the task. In such cases, the design of the restaurant takes into account not only the parameters, characteristics and specifications, but also the general ergonomics of the object. Of course, you should adhere to regulations, but without creating a comfortable environment for visitors themselves, there will be little sense in a restaurant that fully complies with technical regulations. To this it is worth adding the nuances of financial support for the project, since the modern equipment of even a small bar with functional equipment is not cheap.