The serving area accommodates ordering and delivery of food to patrons and is determined by the food delivery methodology and the payment style. The design of the serving area impacts the serving capacity and must be coordinated with the queue and dining area.
Entrance Lobby
The size is primarily determined by the number of personnel to be served.
Kitchen and Preparation Areas.
The kitchen and all food preparation areas are determined by the number of people to be served, the food delivery methodology, the menu, the bussing style and the storage capacities.
Queue
The queue is the space between the entrance lobby and the serving area and is determined by the serving capacity, the serving methodology, and the payment style.
Seating Capacity
Seating capacity is determined by considering the required serving capacity and the serving methodology. The seating capacity is used to size the dining area.
Dish / Pot-Washing
The dish- and pot-washing areas are determined by the number of personnel to be served, bussing considerations, the food delivery methodology, and the menu.
