Restaurant Project: Tips

What is a restaurant project? What is it for? What are the regulations, criteria and design schemes to know before delving into a catering business?

restaurant project

Restaurant design is not an easy topic to discuss, but it has become increasingly relevant in recent years. For example, with the speed at which the industry is growing and for obvious reasons that can be seen just by looking at the restaurants in the city - there are more of them than ever!

This means that technicians need a good understanding of this topic as well so that they are able to work on any type or style needed without bias towards one style over another which could lead them down unproductive paths when trying to help customers find what best suits their needs, whilst also making sure everything is running smoothly behind the scenes.

In this article we will mainly focus on:

• regulation
• organization of spaces and functions
• fire prevention

About the regulations you need to know before opening a restaurant, here are the fundamentals:

restaurant project

• dpr n. 327/80 art.28 – mandatory minimum requirements for production and packaging laboratories
• dm n.37/08 – installation of systems inside buildings
• dm 12/4/1996 – presidential decree n. 151/2011 – fire prevention
• law n.13/89 – dm n.236/89 – overcoming architectural barriers
• building and hygiene regulations of the municipality where the work is carried out
• local health authority directives
• directives from the Fire Brigade command

Restaurant project: Organization of restaurant spaces

restaurant project

In any case, it is possible to identify some environments that all restaurants have in common: the entrance, the dining room and the kitchen. Additionally there are service rooms for food preparation and an assortment of other areas such as outdoor spaces or storage rooms that can be used by waiters when they come with dishes after customers have finished eating their meal.
An important factor when designing your restaurant would therefore involve identifying the type of cuisine you want your establishment to cater towards.

Entrance, dining room and kitchen

restaurant project

The restaurant entrance has multiple functions. Not only does it serve as the first point of contact for customers, it also protects them from outdoor elements and provides an entrance into your dining area with its clean lines that are classic in design and modern at the same time!

In order to avoid a fine and ensure that your building complies with local hygiene or ASL regulations, it is important to not only meet but exceed these minimum dimensional measurements:
In addition to providing enough space for employee workstations (2 meters by 3-4 m), you will also need at least 25 cubic meters of air conditioning units in each room where they are used - 1/10 of the required floor area if no other means exist. And while direct sunlight can be supplemented by artificial lights during daylight hours – and even electricity generated by solar panels, as long as the power supply is not interrupted.

The heart of any restaurant is its kitchen; To properly design this room and take full advantage of what we know about how food should taste when it comes out on your plate, you need to pay close attention not only to instructions from your health department or local authorities but also to customer feedback.

About the services...

The design of a restaurant must include toilets for the public, but it's not just about them. There are also toilets available to staff with an anteroom which creates separation from other rooms and can be used as a changing room if they respect certain dimensions established by regulations: minimum surface area 1 m2 per person; average height at least 2 meters (although some may require more).The environment needs adequate ventilation or specially designed devices for air exchange so that all surfaces have sufficient oxygen flow throughout the shift.
Heating systems must work well together while staying within budget.

The accessory rooms are the environments that increase the quality of the service: not all catering companies can make rooms such as the cloakroom or external areas available to customers.
When designing a cloakroom, it is necessary to consider the classic dimensions wardrobe modules depth 060-0m width 90x90 m useful to add comfortable movement space inside wenig = thousand square feet.

Fire regulations

The project of a restaurant is not among the activities subject to fire prevention controls pursuant to Presidential Decree 151/2011. However, if it has a fuel storage facility exceeding 116kW in size and power, then this will be considered as an Annex I activity (point 74) which must meet certain requirements regarding control measures before being implemented.

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