Food Service

by WBDG Staff

Last updated: 05-25-2007

Overview

The Food Service space type includes cafeterias, sandwich shops, coffee shops, fast food retail, and other food services that involve the preparation and handling of food items for the consumer. Food Service space types are distinguished from other spaces where food may be vended (such as employee lounges) by the health and sanitation requirements related to the handling of unpackaged food products and/or processing of non-disposable dishware.

Space Attributes

Unique to the Food Service space type is a floor plan that must accommodate several distinct areas, each with specialized equipment and HVAC requirements. These areas include: food production, service, and dining; receiving and storage; and space for general circulation and other support areas. The integration of these systems should also facilitate proper cleaning and sanitation of all spaces where food is handled.

Typical features of Food Service space types include the list of applicable design objectives elements as outlined below. For a complete list and definitions of the design objectives within the context of whole building design, click on the titles below.

Aesthetics

Dining Areas: These areas typically can include entry, waiting, seating, and condiment support. These areas will typically be designed for consumer comfort and will include aesthetic features such as ambient lighting and durable finishes. A clear circulation plan within and around the dining areas will allow for simultaneous circulation of patrons and staff.

Functional / Operational

Service Areas: Service areas typically include the tray service lines, counters, packaged goods display, beverage dispensing, check out, and service ware dispensing.
Receiving and Storage Areas: These areas typically include dedicated food service docks, general dry goods storage, ventilated storage, and refrigerator and freezer storage (pre-manufactured modular units with integrated shelving). Design for a live load of 150 LB/SF in these areas.
General Support Areas: Support areas can include but are not limited to areas where little food production is taking place such as administration and staff areas for the dietician and manager offices, procurement and budget offices, staff lockers and toilets, staff lounge, and staff dining areas.
Sanitation and HVAC Requirements: The sanitation system for the Food Service space type generally will include the following areas of specialized equipment: dish wash, pot wash, garbage disposal, and janitor service. To ensure heat and odors associated with food preparation and handling do not permeate throughout the building, this space type requires a 20% increase in cooling capacity above building shell and core provisions, and a separate air return. Kitchen areas will have their own air handler units and dry chemical system hoods. In food production areas, provide ducted exhaust (welded black steel construction) to all cooking equipment hood vents with filter systems at discharge to reduce cooking odors. For more information, see Commercial—Kitchen Hoods.
Occupancy Group: Occupancy classification for the Food Service space type is Assembly Occupancy A2, with sprinklered protected construction and 2 hr. separation from other occupancies and GSA Acoustical Class X space where noisy operations are located. See also WBDG Secure / Safe—Plan for Fire Protection.

Productive

Food Production Areas: Food production areas generally refer to preparation, cooking, pantry, and bakery areas. Equipment typically found in food production areas includes: modular refrigerator/freezer unit, a cooking section with eight burner range, broiler, salamander, deep-fat-fryer, roasting oven, steam kettles, steam cookers, mixer, pot rack, slicer, can opener, scale, knife rack, cook's table, spice bin, utensil shelves, hot food tables, mobile dish storage and a baker section with baker's bench, mobile bins, worktables, scale, mixer, bowl doll, tilting steam kettle, lighted oven, batch warmer, can opener, dough divider, dough roller, humidified proof box, power sifter, utility carts, dish carts, pastry stove, and bread slicer.

Example Program

The following is a representative building program for the Food Service space type.

FOOD SERVICE / CAFETERIA

Description Tenant Occupiable Areas	Qty.	SF Each	Space Req'd.	Sum Actual SF	Tenant Usable Factor	Tenant USF
Customer Areas				3,717
Dining Area (200 seats)	1	2080	2080
Condiment Areas	4	50	200
Service Line (2-35ft lines)	1	1197	1197
Public Toilets (Male)	1	120	120
Public Toilets (Female)	1	120	120
Kitchen				1,026
Meat Preparation	1	200	200
Bakeshop	1	200	200
Cold Foods	1	106	106
Vegetable Preparation	1	120	120
Range/Grill	1	400	400
Storage Area				456
Receiving	1	56	56
Common-Dry	1	240	240
Refrigerated	1	160	160
Cleaning Areas				399
Dish and Truck Wash	1	230	230
Pot Washing	1	60	60
Trash	1	109	109
Employee Areas				440
Manager	1	120	120
Lockers	2	40	80
Toilets	2	60	120
Employee Dining	1	120	120
Office	1	114	114	114

Tenant Suite			6,152	6,152	1.18	7,282
Tenant Usable Areas						7,282

Example Plans

The following diagram is representative of typical tenant plans.

Example Construction Criteria

For GSA, the unit costs for Food Service space types are based on the construction quality and design features in the following table (PDF 71 KB, 8 pgs). This information is based on GSA's benchmark interpretation and could be different for other owners.

Relevant Codes and Standards

The following agencies and organizations have developed codes and standards affecting the design of Food Service space types. Note that the codes and standards are minimum requirements. Architects, engineers, and consultants should consider exceeding the applicable requirements whenever possible.

Major Resources

WBDG

Organization and Associations

National Clearing House for Educational Facilities, Resource Lists: Food Service Facilities

Publications

Architectural Graphic Standards, 10th Edition by Charles Ramsey, Harold Sleeper, and John Hoke. New York, NY: John Wiley & Sons, Inc., 2000.
Design and Layout of Foodservice Facilities, 2nd Edition, by John Birchfield and Raymond Sparrowe. New York, NY: John Wiley & Sons, Inc., 2002.