Building Regulations for Restaurants
As a part of the research process I looked at the regulations and the requirements surrounding the development of a space of this nature. Due to the layout and age of the building there are a number of requirements when it comes to creating a restaurant. Within the research into this area I looked at the ways in which a kitchen can be laid out effectively, the accessibility of restaurant spaces, the requirements for disabled users, fire routes and restaurant requirements in general. By looking at the regulations and applying them within the design will make the concept and scheme developed a more viable space solution. Through research and the use of the Disability Discrimination Act (DDA) the research collected was understood and applied through the development of the restaurant spaces. In general the the restaurant uses the basic regulations along with common sense of providing a lift for those who cannot use the stairs to travel through the building - but at the same time giving them the same visual affect and views around the building as those who are using the stairs. There are minimal doors within the building and the open spaces allow for those in wheelchairs to move around with ease.
The building has also considered the use of the toilet facilities providing a disabled toilet on each floor of the building - which can be used by all. The main toilet block is located on the top floor so that customers would travel through the space and visually experience the building but due to the main method of travel through the building being a lift for those in a wheelchair using these toilets may take a prolonged period of time and therefore by providing these facilities on each floor will ease this. Another key consideration is that there also needs to be an adequate hand rail in place where required - for example on the stairs and the relevant balcony rail on open spaces.
The building has also considered the use of the toilet facilities providing a disabled toilet on each floor of the building - which can be used by all. The main toilet block is located on the top floor so that customers would travel through the space and visually experience the building but due to the main method of travel through the building being a lift for those in a wheelchair using these toilets may take a prolonged period of time and therefore by providing these facilities on each floor will ease this. Another key consideration is that there also needs to be an adequate hand rail in place where required - for example on the stairs and the relevant balcony rail on open spaces.
Building Accessibility
The first aspect of the regulations that I looked at with regards to designing the building for all users was how people would enter. There are two entrances to the building, one on the basement level and one on the ground floor - both of theses are on street level and due to the nature of the site can be entered from the road. Using this the spaces for entering the building were designed in line with the regulation - using a slope. As both spaces can be entered from the street level - this was not adjusted and the levels were not altered. With no steps there is easy access for those in wheelchairs and for those whom are able bodied. Both entrances work so that when you enter the space there is easy movement around and also the lift is easily assessable as the building is spread over four floors the lift allows those who do not want or cannot use the stairs to travel through the spaces with the same affect and visual appearance as those who would use the stairs.
Table Layouts
The image below shows the recommend table sizes for the number of people who will sit at it. This will provide a dining space which is not crammed and allow the customer to dine in comfort. This can be applied within the both the cafe and the restaurant dining space within the building to provide a dining facility relevant to the concept of the space. When considering the table layout it is also key to consider who this layout will make the space feel. Creating a layout with irregular seating will create an informal atmosphere where as a determined pattern to the layout will bring an area of formality to the space.
For disabled access there needs to be a minimum of 900mm left between each table to allow for adequate movement around the space. With regards to the short Hill building this is a difficult to space due to the size and shape so therefore the layout needs to be carefully considered to ensure this. The height and depth of the tables needs to be considered within the layout of the space as well as the chairs. The government recommends that seats are firm so that those with difficulty sitting will not sink into the seat and allow them to move and sit in the space in comfort. Recommendations as state that the seats have arms to give the user stability when sitting and moving into and around the seat. The given measurements for seating that are recommended are 450mm to 475mm from the floor due to this creating the right height as low seats make it difficult for users to get in and out of.
Recommended Heights and Depths for Tables, Bars and Counters
Clear space in front - 1200mm
Length of lower counter surface - 600mm min.
Reach to centre of desk - 500mm max.
Height of lower counter - 700-800mm
Height of higher counter - 950-1100mm
Recess beneath counter, height 650mm (750 preferred)
Recess beneath counter, width 600mm
Recess beneath counter, depth 400-500mm
Recommended Heights and Depths for Tables, Bars and Counters
Clear space in front - 1200mm
Length of lower counter surface - 600mm min.
Reach to centre of desk - 500mm max.
Height of lower counter - 700-800mm
Height of higher counter - 950-1100mm
Recess beneath counter, height 650mm (750 preferred)
Recess beneath counter, width 600mm
Recess beneath counter, depth 400-500mm
Affective Kitchen Layouts
The kitchen space within the building needs to have all the requirements within the space to create the cooking spaces as well as space for all the necessary equipment, room for employees to work, shelf space and storage. The preparation area should include sinks and a dry space. Employees should be able to move around the space and work with ease within a high stress environment of a restaurant kitchen. The kitchen space would also allow plenty of space for food storage for dry food and also the required space for a fridge and freezer space - These should be walk in. This storage space should be located at the far edge of the kitchen space near the staff office as this will prevent any possible theft or contamination of food or equipment due to is location.
Toilet Sizes
The toilet spaces were necessary for consideration to create the necessary size space within the toilets to allow people to move around as required.
References
http://www.somerset.gov.uk/irj/go/km/docs/CouncilDocuments/SCC/Documents/Resources/CPS%20-%20DDA%20Fixtures%20and%20Fittings.pdf
http://smallbusiness.chron.com/ada-guidelines-restaurants-23341.html
http://www.foodreference.com/html/a310-kitchen-layout.html
http://www.allfoodbusiness.com/restaurant_layout.php
http://www.washroomcubicles.co.uk/toilet-cubicle-sizes.html
http://www.somerset.gov.uk/irj/go/km/docs/CouncilDocuments/SCC/Documents/Resources/CPS%20-%20DDA%20Fixtures%20and%20Fittings.pdf
http://smallbusiness.chron.com/ada-guidelines-restaurants-23341.html
http://www.foodreference.com/html/a310-kitchen-layout.html
http://www.allfoodbusiness.com/restaurant_layout.php
http://www.washroomcubicles.co.uk/toilet-cubicle-sizes.html