Layout Design for Bistronomy Styled Restaurant 'Bangkit' Serving Malay Cuisine

Running head: CULINARY MANAGEMENT
Culinary Management
Name of the Student
Name of the University
Author Note

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Introduction:
The aim of this report is to develop the layout design for the Bistronomy styled
restaurant ‘Bangkit’ which will serve Malay style cuisine, based on traditional recipe in a
modernized way with the essence of a fine dining experience but at a much lower price. The
dishes will be in the range of 20 to 30 dollars and will give the diners a taste of Malay culture
and heritage. The restaurant will be located in the suburban region of Wellington which will
allow the restaurant to offer dishes at a lower cost compared to the urban areas. Currently
there are no other competitors in the region that serves Malay Cuisine at an affordable price
while providing all the experiences of fine dining restaurants due to which it is expected that
the restaurant will be popular among young adults and price conscious diners who are
looking forward to experience authentic Malay culture and heritage through its cuisines. The
important process and principles associated with design of the Bistro style restaurant will be
outlined followed by how the layout and design can be useful to the business and how it can
affect the staff and the customers (Flessas et al., 2015). The necessary equipments that are
needed to set up the Bistro Restaurant will also be outlined which can help to understand the
cost of setting up the place.
Process and Principles:
Design is one of the most important aspects for the restaurant, since effective design
can enhance the experience of the diners, and incorporate elements of Malay culture and
heritage which is the main theme of the restaurant. Additionally, through effective design the
movement of the restaurant staff and customers can be optimized and the connectivity
between the front end and backend of the restaurant can be improved (Feng et al., 2016).
Additionally effective design can improve the comfort of the customers and help to manage
the space of the restaurant in a more effective way (Schmidt, 2015). Safety is another

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consideration of the restaurant design that can ensure that both the staff and customers are
protected against accidents and risks of accidents and injuries are minimal (Shimmura et al.,
2017).
The design process would therefore be comprised of several steps: The first step
would be to ensure effective circulation and movement of the restaurant staff and customers
in the premises. The layout will be made in such a way that can help the customers to find
their way around the tables with ease leaving adequate room around the tables and avoiding
cramming up of the guests and the waiters to serve food at every corner of the table
(Aderonmu et al., 2016). The path between the restaurant and the kitchen would also be free
of clutter to allow the waiters to carry the food and plates to and from the tables easily
(Anantadjaya et al., 2017). The second step would be to ensure that the connectivity between
the different parts of the restaurant such as the entrance, reception, waiting area, cashiers desk
and the dining area are well connected to the kitchen, storage and pantry area which will
ensure a smooth circulation of items through the restaurant. The third step is to ensure the
comfort of the customers for which it is essential to ensure effective thermal range and
indoor air quality, adequate lighting and acoustic quality of the restaurant, especially the
dining area (Keller & Spence, 2017). Such aspects can be seen in the design of the Riverside
Kitchen and Amsfeild Bistro & Cellar Door which uses specific themes in its floor design
while ensuring effective connectivity and space in the dining areas which allows the guests
and staff to navigate easily through the place. Appendix 1 shows the décor that can be used
for the restaurant and Appendix 2 gives an idea about the layout of the dining area.
The important principles that needs to be addressed by the restaurant includes the
scale and proportion of the design which helps to determine the size and shape of the
restaurant, the unity of the design which can help to determine how different elements of
Malay culture and heritage can be incorporated in the restaurant design, the rhythm of the

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place which can be based on Malay traditional music to give a feeling of the culture, the
balance of the design which will incorporate both traditional Malay elements as well as
modernized design elements, an effective focal point which will include Malay culture theme
in the restaurant and the color and detail of the restaurant would also be based upon Malay
culture and heritage (Wardono et al., 2017; Filimonau & Krivcova, 2017).
Layout Design:
-Process and Principles with examples:
Process:
The restaurant design will have adequate space for the movement of the staff and the
customer, which can be seen in the case of The French Café and Pacifica Restaurant in New
Zealand. Similarly all the different parts of the restaurant will also need to have optimal
connectivity to ensure quick movement of food and other materials, as seen in case of
Mudbrick Restaurant and Vineyard. Additionally, the restaurant also needs to ensure a
comfortable temperature and good air quality, proper lightning and acoustic quality which
can be seen in case of the French Café. For lighting purposes, traditional Malay lamps and
paper lanterns can be used, which can add to the experience of the customers. Additionally,
Malay style handicrafts, paintings, vase and pottery will be used to decorate the place (Ariffin
et al., 2017; Flessas et al., 2015).
Principles:
The restaurant will be designed based on a Bistronomic style in which the dining area
will have a maximum seating capacity for 50 customers. The décor and setup of the dining
area will combine both traditional and modern Malay themes, including handcrafted decors
and designs. Traditional Malay music will also be played in the Bistro to set up and enhance

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the ambience and the main focal point of the design would be the Malay culture and heritage
(Pabon et al., 2015).
-Layout design (process, principles and functionality):
The diagram below shows the layout of the restaurant in which the zones demarked as
A, B, C and D represents the dining area which is connected to the kitchen. Also adjacent to
the kitchen is the washroom, storage area and pantry. The entry and exit point of the dining
area is located between zone A and B which opens to the waiting area. The sides are covered
with textured plaster and wooden racks are mounted near the kitchen area to display wine
bottles. The reception will be located in the waiting area, while the cashier’s desk will be
adjacent to the bar (See Appendix 2).
-Layout Design (impact on staff and customers):

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Impact on Staff:
The design will allow the staff to easily maneuver between the tables since the dining
areas A, B, C, and D has adequate space between them and the kitchen has a wide entrance
and exit points at the back of the restaurant. Gaps between the tables can also allow the
waiters to serve food and pick up dishes without causing disturbance to the other customers.
This is an important consideration since the waiters might have to carry different types of
dishes and crockery to and from the tables. The kitchen will also have its own entry and exit
points so that the staff does not have to use the entrance and exit points used by the customers
(Shimmura et al., 2017;
Impact on Customers:
The ambience of the restaurant would be enhanced by the spatial design of the place,
and the customers can get a better experience of the place due to spread out design of the
dining area. Moreover, the seating arrangement will be of 4 types, tables for 2 (A and B),
tables for 4 (C) and a large table for 8 (D). The textured plaster will have Malay style
handcrafted décor and the ceilings will have traditional lanterns along with LED lights will
provide adequate lighting as well as a traditional and cultural feel to the place. The kitchen
will also have see through glass walls which will allow the customers to see the operations in
the kitchen. The Bar will have wooden racks displaying various assortments of Malay as well
as imported wine to enhance the look of the place. The ample area between the dining tables
will also help the guests to move around the dining area with ease (Tuzunkan & Albayrak,
2017).
-Rationale for the decisions: