Foster F. Frable, Jr.

Foster

FOODSERVICE DESIGN,
PROGRAM and BUDGET GUIDELINES

Foster F. Frable, Jr., President
Clevenger Frable LaVallee, Inc.

DINING/BAR SEATING

Vacancy Rate - Assume 15-20% Empty Seat Factor on All Seating ( i.e. Total # to be Seated x 1.15 or 1.2 = Number of Seats required).
Turnover Rates (Per Hr) - Total Meals Served/Turnover = Seats Required; Cafeteria 2 - 3 (Cafeteria line moves at 4-8 Patrons/Min); Counter/Fast Service 2 - 3 ½; Café/Family Dining 1 - 2 ½; Fine Dining ½ - 1.

Banquet Dining - 10-14 Sq. Ft./Seat Provide 10-15% of Function Space in Separate Table/Chair Room.

Cocktail Lounge - 12-14 Sq. Ft/Seat/ 20 S.F. Per Stool (includes bar)

Counter/Fast Service Seating - 10-14 Sq. Ft./Seat

Prison/Jail Dining - 18 Sq. Ft./Seat

Employee Cafeterias -

Commercial	15-18 Sq. Ft./Seat
Industrial	132-15 Sq. Ft./Seat

Dining Rooms -

Café/Bistro	17-20 Sq. Ft./Seat
Hotel/Club/Fine Dining	22-24 Sq. Ft./Seat

School Cafeterias - 10-14 Sq. Ft./Seat
Wheelchair Dining - 20-24 Sq. Ft./Seat
Bar Height - 42-44"
Backbar Equipment - 36-42" High
Bar Top Width - 24"
Underbar Equipment - 22"-26" Wide
Bar Length - 20-22" per Standing Person, 24" per Bar Stool
Island style bars accommodate more customers and offer better interaction & sight between patrons, but they are more difficult to so that they don't show mechanical connections and seams.
Bar Stool Height - 28-30"
Chair Seat Height - 17-18"(Dining)
Table Top Height - 29"-30"(Dining)
Service Stands - 1 Small Dry Stand Per 20 Diners (6-10 Sq. Ft.) 1 Large Wet Stand/60 Diners (20-40 Sq. Ft.) Stool Spacing at Counter - 24-26" on Center Stool Seating Counter Height 36".
Cafeteria Trayslide - 11-13" wide/ 34" high (Adding a traylock above slide allows a 8-10" wide trayslide).
Space between Tables - (including Chair Space) 48-60"
Traffic Path Between Occupied Chairs - 18"
Dining Room/Kitchen Door - 36" Minimal/42" Recommended Providing a 42" door allows a sever to walk thru the door opening with a standard oval tray extended over their shoulder.

BUDGET GUIDELINES - Year 2000 BASE (add 15-30% for downtown areas and renovations)

Total Area/Seat Total Facility Cost
Fast Service	18-24	$175-200/Sq. Ft.
Cafeteria/Servery	22-30	$175-250/Sq. Ft.
Café/Bistro	20-28	$150-225/Sq. Ft.
Fine Dining/Hotel	24-32	$225-300/Sq. Ft.

Average Budget Breakdowns - Kitchen/Food Storage/Bar 35-45% (assumes new construction) Mech/Elect/Plumbing/Vent 30-45% General Construction/Seating 25-35%.

Institutional/Hotel/Hospital Kitchen Equipment Only -
$100-130/Sq. Ft.

KITCHEN AREA PROGRAMMING

Employee Cafeterias - 13-15 Sq. Ft/Dining Room Seat (35% Servery/65% Kitchen-Storeroom-Dishwashing).
Hotel Kitchens - 13-15 Sq. Ft. per Restaurant Seat and 2.5 Sq. Ft./Banquet Seat Total # of Seats in Hotel Restaurants = .60-75 x # of Guest Rooms/ Number of Seats in 3-Meal Restaurant = .45-50 x # of Guest Rooms.
Hospital Kitchens - Without Cafeteria/Servery 18-20 Sq. Ft./Bed With Cafeteria/Servery 24-30 Sq. Ft./Bed Tray Conveyor Sizing 100 Beds - 8 Ft. 300 Beds - 24 Ft. 400 Beds - 30 Ft. 500 Beds - 34 Ft. Over 600 Beds - 2 Tray lines are lines are recommended.
Jail/Prison Kitchens - 12-14 Sq. Ft. per Prisoner
Restaurant Kitchens - 9-12 Sq. Ft. per Seat
School Kitchens - 12 Sq. Ft. per Seat (35 Servery/65 Kitchen-Storeroom-Dishwashing).
Kitchen Work Aisles - Cart or Truck Passing 2 Workers Back to Back - 60" + Cart Width. 1 Person 36" 1 Person Passing 1 Worker 42". 2 Persons Working Back to Back 42-44". 1 Person Passing 2 Workers Back to Back 48".
Specific Kitchen Areas - (Average gross sq. Ft./seat or bed)

Areas	Cafeteria	Restaurant	Hospital
Food Storage	2.0	2.5	4.3
Dry/Receiving	1.0	1.2	2.0
Refrigeration	1.0	1.3	2.5
Production	4.4	5.5	6.5
Sanitation	2.0	1.8	3.0
Dishwashing	1.2	1.1	1.8
Servery	5.0	NA	5.0
Tray Line	NA	NA	3.0.
Employee	1.0	.8	1.2
Office	.6	.4	1.0
Total Average	15.0	11.0	30.3

LIGHTING - (Watts (Foot Candles)/Sq. Ft.)

Fast Service/Cafeteria - 6-7 Watts (40-50 F.C.)
Fine Dining - 2-3 Watts (15-20 F.C.)
Kitchens - 4-5 Watts (30-40 F.C.)
Storerooms - 3 Watts (20 F.C.)
Servery/Display Kitchens - Incandescent/Halogen Never Fluorescent. Distance Between Dining Table and Overhead Light 28-30".

UTILITY REQUIREMENTS/Sq. Ft. - Assumes Full Service Kitchen.

Air Supply for Air Cooled Refrigerators - 500 CFM/Compressor HP
Steam - (used for Kettles, Cookers, Coffee Urns, Dishwashers) .25 Lb/Hr/Sq. Ft. 34.5 Lb = 1 BP Recommended Pressure 25-30 PSI. In larger kitchens, central building steam are usually superior to and less expensive than individual boilers contained as part of equipment.
Hot & Cold Water - 4-5 Gallons/Meal Served/Day; 55% of water used at peak period; 28% before service 17% used after service.

Hot Water - .20-30 GPH/Sq/Ft. (Max. water hardness recommended for dishwashing is 6 Grains or 100 PPM); 120 Deg. Handwash/140 Deg. Pot & Dishwash/Laundry 50 PSI Minimum Pressure.

Exhaust for Cooking Equipment -

3-4 CFM/ Sq. Ft.

250-350 CFM/Lin. Ft. of Cooking Equip. for UL Rated Hoods

300-400 CFM/Lin. Ft. of Cooking Equip. for Non-Rated Hoods

Exhaust Velocity 1500 to 2200 FPM (1800 FPM Optimum)

Make-Up Air 70% of Exhaust Tempered to 45^o Min.

Note: Do not provide un-tempered make up air to hoods. Short-circuit makeup air hoods are not recommended.

Toilet Guidelines for Kitchen Employees -

10-24 Employees 2 25-49 Employees 3

50-74 Employees 4 75-100 Employees 5

Handwash Sink - 1 Per Work Station or per 15 Ft. Radius
Waste Discharge - 2 1/2- 3 Gal. Per Meal Served/4 Gallon per Patron for Toilet Used.
Fuel Gas -

.35-40 MBTU/Sq. Ft.

5-6" W.C. Recommended

4" Minimum/7" W.C. maximum.

Electrical -

25-30 Amps/ Sq. Ft.

20 V/1 Phase .15-.20 Amps/ Sq. Ft.

208 V/1 Phase .04-.05 Amps/Sq. Ft.

208 V/3 Phase .06-.10 Amps/ Sq. Ft.

460/480 Volt equipment is not for kitchens because of more limited availability of spare parts in most areas, extra cost from many manufacturers, and potentially greater fatal shock hazard than 208 Volt.

RECOMMENDED KITCHEN MATERIALS AND FINISHES

Ceilings - Smooth vinyl coated washable lay-in tiles in aluminum, or vinyl cover 2 x 2 grid (Tiles do not warp like 2 x 4).

Flooring - Abrasive slip-resistant thickset quarry tile. Thick set quarry tile is highly recommended because of the heavy rolling loads in kitchens. This also allows the floor to pitch to floor drains and ramp to walk-in coolers, often eliminating the need for floor depressions. Poured troweled on floors are definitely not recommended.

Walls - Marlite Symetrix FRP on green board in general areas/on cement board (Durarock) behind steamer, dish and potwash.

Floor Grates - Chemgrate FRP Grating (S.S. grates become slippery).

Lighting - Recessed covered daylight fluorescent except in serveries and display kitchen.

Structural Loading - (Typical Foodservice Equipment Weights)

Dry Storeroom 150-250 PSF

Walk-in Cooler (Loaded)- 90-100

General Kitchen Areas 120 PSF -

Wall Shelves 5 PSF & 5 Lb /Lin. Ft.

Pot Rack (Ave.) 750 Lbs.

6 Ft. High Wine Rack 300 Lb/Ft.

Filter Hood 65 Lb./Lin. Ft.

Water Wash Ventilator 85 Lb/Lin. Ft.

Reach-in Refrig./Warmer 500 Lb./Section

Steam Kettles - up to 700 Lb Concentrated Load

Large Mixer-Concentrated .Load Up to 180 Lb.

SOLID WASTE - (Average Pound Generated Per Day)

Clubs - 2 Lb/Meal Served

College/Employee Cafeteria - .75 Lb/Meal Served

College Residence Hall - 3 Lb/Resident

Hospital - 16 Lb/Occupied Bed

Institutions - 3 Lb/Person

Nursing/Retirement Homes - 5/Lb Person

Lodging -

First Class/Resort	2.5 Lb/Guestroom + 2 Lb/Meal
Standard	1.8 Lb/Guestroom + 1.5 Lb/Meal
Motel	2/Room

Restaurants -

Fast Service (disposables)	2.0 Lb/Meal
Cafeteria/Coffee Shop	1 Lb/Meal
Fine Dining	1.5 Lb/Meal

School Cafeteria - .5 Lb/Student Each 250 Lb. of Waste = 1 Cu. Yd. of Waste. Trash Compactors/Containers Range from 5 to 40 Yards Garbage Grinders/Compactors reduce waste volume up to 66%. Bailers and Pulpers can reduce solid waste volume up to 80%.

GENERAL INFORMATION

Codes - Most codes require that all commercial kitchen equipment have UL (Electrical/Ventilators), AGA (Gas), and NSF (Sanitation) labels. There are a number of items on the market missing one or more of these labels that can cause serious problems for the owner or architect if they are specified or approved as alternates.

Rough-ins - It is strongly recommended that all plumbing, electrical, steam, and non gravity related utilities drop down wall and chases to points of connection rather than stubbing up from the floor. This allows much more flexibility in relocating or changing equipment, eliminates cleaning difficulty caused by rough-ins under equipment, and stops water penetrating thru sleeves and rough-ins to areas below.

Walk-in Coolers - Coolers with 4" thick metal floors often warp and deteriorate before the cooler walls. Often moisture goes under floor and creates odor problems. Steps and ramps to access coolers make it difficult for employees and create slip and trip hazards. Coolers on grade can be installed floorless with tile floor. Above grade, coolers are with special 2" stainless floors that require only a minimum ramp.

Vendor Design - Some owners believe that having a contractor or dealer design a kitchen costs less then an architect or consultant. Generally a dealer designed kitchen will cost 10-20% more because it is their objective to maximize the size and quantity of equipment. The consultant or architect benefits by reducing the amount of equipment. When equipment is bid from unbiased and performance oriented specifications, the final competitive bid prices are a least 10% less. When a vendor designs a kitchen and then bids it, who determines if substitutions in quality or quantity are made, if the job is completed properly? Retaining a vendor to design a commercial kitchen is like hiring your spouse's lawyer to represent you in a divorce!

IMPORTANT
The information contained in this guideline is offered to assist architect and engineers in programming and pre-design efforts. The information must be adjusted to project specifics, local codes, and field conditions. We urge you to retain an independent foodservice consultant to assist in the equipment planning and specification.

This information is subject to change without notice and is provided "as is" with no warranty. Clevenger Frable LaVallee, Inc. shall not be liable for any direct, indirect, special, incidental or consequential damages in connection with use of this material.