In the hospitality industry, the dining area is more than just a place to eat — it’s a critical touchpoint that shapes a guest’s overall experience. For many travelers, food and beverage (F&B) services are a deciding factor when choosing a hotel. A well-designed restaurant can significantly elevate a hotel’s appeal, boost guest satisfaction, and drive revenue.
The layout, ambiance, service flow, and theme of a hotel’s restaurant contribute directly to how guests perceive the brand. Whether it’s an elegant fine dining room, a vibrant buffet area, or a casual all-day café, the setup of the dining area influences comfort, convenience, and customer retention.
According to a 2024 report by Statista, F&B services account for up to 30-40% of total hotel revenue in full-service hotels. Additionally, over 70% of guests say the quality and variety of dining options influence their decision to rebook a hotel.
With growing demand for unique dining experiences, hotels are now focusing more on creating immersive, themed, and tech-enhanced restaurant spaces that align with guest expectations and market trends.
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1) Introduction
The dining area of the tourist accommodation facility is a very complex space The dining area includes several components and layers that help it function.
These components are:
- The main restaurant
- The bar
- Kitchen
- Storage room
- Cellars
- Changing rooms and lockers for kitchen staff
- Showers
- Bathrooms
- Other
When designing a tourist accommodation facility dining area, a certain balance should be established between quality of function and cost efficiency.
This balance may be obtained by various means such as:
- Rational dimensioning of spaces;
- Adapted circulation areas – circulation spaces should not exceed 25% of the useful built area;
- Optimal number of spaces – the number of spaces is primarily determined by the rate of occupancy. The minimum standard for restaurant area is 1.5m2 per guest/seat;
- Maximum versatility – spaces must be designed with a maximum versatility, enabling them to adapt to several changes, when this is compatible with their functional requirements; and
- Grouping of spaces – spaces should be grouped in blocks according to function and interrelation.
2) Restaurant
The restaurant, together with the lobby and guestrooms, is one of the most representative areas of the hotel. Taking this into account, the restaurant should be well furnished with comfortable and functional furniture that has a superior quality and is in good condition.
Walls, floors ceiling, doors, windows, woodwork, and fittings of the restaurants should be safe and well maintained. The theme of the restaurant should complement that of the hotel.
Also, the restaurant the floor area should be of a very high standard, maintained, and in good condition.
There are several components that should be taken into mind when dimensioning a tourist accommodation facility restaurant.
Such components are listed below:
i) The ceiling height
The ceilings height varies based on the size of the restaurant area:
- ~ 50m2 = 2.50m’
- > 50m2 = 2.75m’
- > 100m2= ~3.00m’
- Above galleries ~ 2.50m’
ii) Area of the restaurant
The size of the restaurant is dimensioned based on the capacity of the hotel, but its area is shaped by the human proportions, i.e. anthropometric proportions.
Below are visualized the anthropometric and furniture (standard) requirements for restaurants:
3) Kitchen
The main kitchen/satellite kitchens should be strategically located near the food outlets.
In the kitchen, there are several processes that take place that need to be addressed carefully and translated into clean functional lines.
Some of these processes include:
- Preparation
- Cooking
- Baking
- Storage room (no frost)
- Storage room (frost)
- Dish washing
- Pot washing
- Chef’s office
When designing a kitchen, there are several volumes that need to be dimensioned according to the capacity.
These volumes/areas are:
i) Kitchen area height
The height of rooms (kitchen) in a place of public resort shall be not less than 3.0m.
ii) Kitchen area
The size of the kitchen is based on how the tourist accommodation facilities are classified. In stared hotels, the kitchen area must be equal to the number of seats in the restaurant multiplied by 1.2 m2.
In guest houses, boutique hotels, and boutique villas, the kitchen area is equal to the number of seats in the restaurant multiplied by 1.0m2. In home stays, it is the number of seats in the restaurant multiplied by 0.7 m2.
iii) Lighting in kitchen area
Lighting shall be of adequate luminance. Lamps shall be provided with shatter proof and easily cleanable diffusers. Kitchen areas should have both natural and artificial lighting.
4) Staff lockers, Bathrooms and Changing area
One of the important components that supports the well-functioning of a tourist accommodation facility is the staff area. Several functional areas should be considered, calculated, and dimensioned:
- Accommodation, if provided on-site
- Dining area
- Lockers
- Bathrooms/ washrooms and showers
- Lighting
RIBA recommends calculating the number of staff based on the number of rooms and type of facility. Fractions should be rounded to the next whole number:
- Luxury: 1.5 staff per room
- High-grade: 0.8-1.0 staff per room
- Mid-grade: 0.5-0.6 staff per room
- Low budget: 0.2-0.3 staff per room
According to STLTDA regulations, the minimum standards for staff areas are:
i) Accommodation
Where staff accommodation is provided, the building shall be well ventilated and has maximum possible natural lighting. The floor shall be made of impervious materials to facilitate cleaning. The floor area provided per person shall be not less than 5m2.
Comfortable beds with suitable mattresses shall be provided. The walls should be smooth and treated with a finish conducive for cleaning.
ii) Dining area
Dining kitchen: If there is a dining area where staff meals are provided and prepared separately, an adequately equipped and clean staff kitchen should be available. Running hot and cold water with mixing facilities shall be available for washing of kitchen utensils. The staff kitchen shall be free of insects and rodents.
Dining area/food: Where staff meals are provided, the staff dining room should be well ventilated. The floor should be made of impervious material. Walls should be covered up to 150 cm with impervious material to facilitate cleaning.
The dining area should be such that a minimum of 1.5 m2 is available per person. The total number of seats should be adequate to serve 30% of the total staff in one sitting.
The table should be covered with impervious material conducive for easy cleaning. There must be at least two sinks with running hot and cold water with mixing facilities for washing of cutlery, crockery, and glassware. Adequate number of hand washing stations with soap and hand drying facilities should be available.
iv) Lockers
Residential staff locker space should 0.3m3/per person. The height of the locker shall be not less than 90 cm, and the depth not less than 45 cm. The lockers should be well ventilated.
Non-residential staff locker space should 0.3 m3/per person. The height of the locker shall be not less than 90 cm, and the depth not less than 45 cm.
v) Washrooms / bathrooms and showers
For every 50 staff, there must be a toilet, washbasin, and shower for each gender.
vi) Lighting
Where staff accommodation is provided, the building should be well ventilated and have maximum possible natural lighting.