MK_ARCH09 - Section H - Restaurants + Bars

2 Restaurant Requirements ....................... 3 3 6 Bar Requirements ..........................................
FOUR SEASONS
DESIGN STANDARDS
H
1 RESTAURANT CONCEPTS
FOUR SEASONS
DESIGN STANDARDS
TABLE OF CONTENTS
H RESTAURANTS + BARS
1 Restaurant Concepts ................................. 1
a) The Bar b) All Day Dining Restaurant c) Lobby Lounge d) Specialty Restaurant e) Private Dining Rooms f) Pool / Beach Grille
2009
ARCH 2009
i) The design needs to incorporate a clearly identifiable greeting and entry location.
ii) The Lounge should have a small bar with stools and additionally some high tables and seats.
vi) Service stations or consoles are to be part of the furniture layout of this high voltions are to be located in the back of house service area.
v) A striking wine display (for five to six hundred bottles, including cold units for white wine and champagne) should be an integral component of the design.
iii) Seating in the lounge should have banquets and lower tables for guests having drinks and some small plates of food. Seating in the restaurant will be dining height two-, four-, and six-tops to accommodate groups for a more traditional meal.
iv) There should be a feature between the Lounge and Restaurant, a focal point acting as a natural divider between the two. This could be configured to include a cold counter, allowing it to be used for buffet display.
c) Lobby Lounge
i) The Lobby Lounge is designed to accommodate a wide range of social or business needs along with services suitable and required for the respective time of day. The outlet is for multi-purpose usage, to serve beverages, coffees, teas, as well as small meals at almost any time. Function, style and layout need to be conducive to the multiplicity of services.
2009 c) Private Dining Rooms i) Private dining rooms are seating areas accommodating small groups, separated from the main dining area for privacy. Provide direct kitchen access. ii) Private dining rooms should permit flexible seating allowing them to accommodate small individual groups or act as an extension of the restaurant during peak periods with individual tables. iii) Private dining rooms shall include: ■ Lighting control.
Four Seasons Food and Beverage, should develop a concept which gives the restaurant
a specific identity.
ii) The Specialty Restaurant is a destination spot for lunch and dinner, competitive with local popular restaurants.
viii) A location should be identified for a hot buffet unit to be used for breakfast service only, incorporating recessed induction heaters, allowing for different types of presentation dishes. At the buffet stations guests may either help themselves, or alternately the wait staff may serve them. For lunch and dinner service, the buffet should be concealed or turned into a feature display area.
1 /6 RESTAURANTS + BARS
FOUR SEASONS
DESIGN STANDARDS
H
ix) If an open kitchen is a feature of the restaurant, the interior of the restaurant should blend the open kitchen concept into the design.
a) The Bar
The Bar is the hot spot of the hotel, the place for a romantic nightcap or to celebrate the day’s achievements. It is the meeting place for fun or relaxation, for all social and business occasions. It is for mingling, interacting with friends and colleagues, to watch sports or catch up on the news of the day. The bar is also a place for cocktail entertainment, a destination and look out to the city, an oasis and also a to-be-seen bar. The following design elements should be incorporated:
2009 The All Day Dining Restaurant offers breakfast service to guests, and is also a destination venue for lunch and dinner.
The Lounge and Restaurant design should be designed to appeal to a broad market. It is where one greets and meets friends, a place for pre-dinner drinks, and also an after-dinner activity area. Design consideration should be given to the following:
storage.
d) Specialty Restaurant
i) The design of the restaurant should be striking and unique, with specific design features. The
interior should reflect a contemporary restaurant, fitting of any freestanding restaurant in any
iii) There should be a difference in the heights of the seating and tables, sized to permit a sampling of food and to eat with ease.