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| TriMark SS Kemp Design Department |
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Design |
Interior Design |
Kitchen Design |
Design Portfolio |
Design Guides |
Design Awards
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| Design Guidelines for a Cafeteria |
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Main considerations
Kitchen area required
Survey area required
Square footage required per seat
Space allocation by facility type
Service area allocation by facility type
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| Main considerations |
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| Clues to probable patronage may be drawn from such factors as nearness to other eating facilities, wage rates, type of work, prices charged, policy of permitting or refusing patronage by outsiders, and appeal qualities such as food quality and attractive atmosphere. The attitude of management toward the lunchroom is likely to influence patronage. Pride in providing good food and appealing service as Opposed to take-it-or-leave-it attitude tends to influence the patrons response. |
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| Consider incorporating a "branded concept" (i.e. Pizza Hut, Taco Bell, etc.) to offer a variety of foods and to discourage cafeteria patrons from leaving the facility. Using brighter, less institutional, multi-offering, quick service, the cafeteria caters to individual tastes and recognizes that people want variety. |
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| Cafeterias no longer have an institutional look. Interior Design has become a major consideration and an integral part of the overall cafeteria make-over. |
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| Speed of service and selection is critical. Increasing self-service options speeds service and reduces labor costs. Scatter the flow to various stations eliminating bottlenecks and long lines at a single point. Scatter systems break apart the serving line and allow customers to proceed directly to the food station they want. With critical stations duplicated and placed correctly within the cafeteria space, few steps are lost in backtracking to a missed station and the entire space flows in a smooth direction. |
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| Signage that is easily read and focuses on specific starting points in the servery aids in directing the customer flow. |
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| Back-up and support equipment designed and built-in to the counters and placed strategically around the servery allow for fewer employees to maintain the product level on display. During the meal period set-up all the required food can be placed on display or in back-up thus eliminating constant trips back to the kitchen. Specialty counters with equipment to display various kinds of foods, hot, cold and dry allow for main stations to be closed during off peak hours and still provide variety and quality to patrons with limited staff requirements during these times. |
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| Kitchen area required |
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| Meals per Serving Period |
Main Kitchen Sq.Ft. |
| 400 |
720-870 |
| 800 |
1040-1200 |
| 1200 |
1360-1530 |
| 1600 |
1670-1850 |
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| Survey area required |
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| Meals per hour |
Area Required |
| Up to 420 |
500-700 |
| 420-840 |
1000-1300 |
| 840-1260 |
1600-2000 |
| 1260-1680 |
2100-2700 |
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| Square footage required per seat |
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| Cafeteria - Commercial |
16-18 |
| Cafeteria - Industrial |
12-15 |
| Cafeteria - School Lunch Room |
9-12 |
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| Space allocation guide by facility type |
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| Type of Operation |
Meals / Day |
Dining Rm Size |
Prep Area Size |
| Hospital Cafeteria & 200 Bed Tray Service |
1,400 |
2,250 sq.ft. |
2,300 sq.ft. |
| College Cafeteria - 350 Seats |
2,400 |
4,200 sq.ft. |
1,500 sq.ft. |
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| Service area allocation by facility type |
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| Type of Operation |
# of Seats |
Meals / Day |
Sq.Ft. |
| Straight Line Cafeteria |
100-500 |
800-5,000 |
350-2,000 |
| Scramble Cafeteria |
175-500 |
1,500-5,000 |
1,800-3,000 |
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