Unique to the Food Service space type is a floor plan that must accommodate several distinct areas, each with specialized equipment and HVAC requirements. These areas include: food production, service, and dining; receiving and storage; and space for general circulation and other support areas. The integration of these systems should also facilitate proper cleaning and sanitation of all spaces where food is handled.
Typical features of Food Service space types include the list of applicable design objectives elements as outlined below. For a complete list and definitions of the design objectives within the context of whole building design, click on the titles below.
- Dining Areas: These areas typically can include entry, waiting, seating, and condiment support. These areas will typically be designed for consumer comfort and will include aesthetic features such as ambient lighting and durable finishes. A clear circulation plan within and around the dining areas will allow for simultaneous circulation of patrons and staff.
- Food Production Areas: Food production areas generally refer to preparation, cooking, pantry, and bakery areas. Equipment typically found in food production areas includes: modular refrigerator/freezer unit, a cooking section with eight burner range, broiler, salamander, deep-fat-fryer, roasting oven, steam kettles, steam cookers, mixer, pot rack, slicer, can opener, scale, knife rack, cook's table, spice bin, utensil shelves, hot food tables, mobile dish storage and a baker section with baker's bench, mobile bins, worktables, scale, mixer, bowl doll, tilting steam kettle, lighted oven, batch warmer, can opener, dough divider, dough roller, humidified proof box, power sifter, utility carts, dish carts, pastry stove, and bread slicer.
The following is a representative building program for the Food Service space type.
FOOD SERVICE / CAFETERIA
Tenant Occupiable Areas
|Qty.||SF Each||Space Req'd.||Sum Actual SF||Tenant Usable Factor||Tenant USF|
|Dining Area (200 seats)||1||2080||2080|
|Service Line (2-35ft lines)||1||1197||1197|
|Public Toilets (Male)||1||120||120|
|Public Toilets (Female)||1||120||120|
|Dish and Truck Wash||1||230||230|
|Tenant Usable Areas||7,282|
The following diagram is representative of typical tenant plans.
Example Construction Criteria
Relevant Codes and Standards
The following agencies and organizations have developed codes and standards affecting the design of Food Service space types. Note that the codes and standards are minimum requirements. Architects, engineers, and consultants should consider exceeding the applicable requirements whenever possible.
Functional / Operational—Account for Functional Needs, Functional / Operational—Ensure Appropriate Products/Systems Integration, Secure / Safe—Fire Protection, Secure / Safe—Occupant Safety and Health
Organization and Associations
- National Clearing House for Educational Facilities, Resource Lists: Food Service Facilities
- Architectural Graphic Standards, 12th Edition by American Institute of Architects, Dennis J. Hall. New York, NY: John Wiley & Sons, Inc., 2016.
- Design and Layout of Foodservice Facilities, 3rd Edition, by John Birchfield. New York, NY: John Wiley & Sons, Inc., 2008.
- Building Research Information Knowledgebase (BRIK)—an interactive portal offering online access to peer-reviewed research projects and case studies in all facets of building, from predesign, design, and construction through occupancy and reuse.