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NOTE IN THE DESIGN OF THE CONSTRUCTION OF FURNITURE DISPENSING COUNTERS

NOTE IN THE DESIGN OF THE CONSTRUCTION OF FURNITURE DISPENSING COUNTERS

In a coffee space, in addition to the client area, the dispensing counter is also a very important position that any investor cannot ignore, as it affects not only the overall aesthetic of the space but also the impact directly to the quality of drinks and operation of the restaurant. Therefore, when the design unit of interior construction is conducted in consultation of the dispensing counter, there are notes that the owner should understand.

1. CHOOSE THE LOCATION OF THE COUNTER IN THE DESIGN OF THE COFFEE SHOP.

In the process of designing and executing the interior of the coffee, the location of choice for making the counters is quite much dependent on the form of selection and payment.

  • Select dishes and pay at the counter: Location priority counters near the entrance area, with ample space airy for customers to queue the order.

The counter is close to the entrance, with spacious ventilation space (Photo collectibles)

  • Select dishes and pay at the table: in this form the counter position will be selected so as to harmony with the space, convenient for the process of receiving water and serving the water to customers of employees.

With the form of payment at the table, the counter position needs to be reconcbed with shared space (Photo collectibles)

In addition to the dark weakness on the position of the counter, it depends on the owner’s business perspective. If the investor wishes to present the quality of drinking water through the display of raw materials to the dispensing machinery, the brewing position is the location of the counters must be in the places where customers are easy to observe.

The center of the bar located in the central location can attract the eyes of customers (Photo collectibles)

* Request for dispensing counter position:

  • Easy to observe and control the system to serve customers.
  • Create good interactions with customers easily and comfortably in the service experience.
  • Good traffic classification from the time of ordering-> Dispensing-> receiving drinks-> bring to serve customers.
  • Arranging the system of machines and dispensing equipment accompanied by ensuring flexibility, the speed of the preparation of drinks.

Arranging the system of machines and dispensing equipment accompanied by ensuring flexibility, the speed of the preparation of drinks. (Photo collectibles)

With experience in designing and interior construction for more than 350 restaurant projects, coffee shops, I.F. D Group said that in order to choose the right location helps the bar to operate efficiently, the investor should complete the menu system and have the support From the kitchen Design unit. Interior design units can only assist and advise the arrangement and purchase of necessary equipment. The investor and the kitchen design unit are the last major decision-making.

2. NOTES WHEN DESIGNING DISPENSING COUNTERS

After selecting the location, the investor will jointly consult with the consultant to make the bar design. Some of the criteria that the investor needs to care about during this period include:

  • The height of the counter: the design in accordance with the height of the dispensing. At the same time, it is also necessary to calculate the height of the machinery equipment, ensuring the dispensing can work easily and speed up the service of the counter as needed.
  • Material: Depends on the requirements and cost of the investor, however, it is necessary to pay attention to moisture resistance, high water resistance, easy to clean.
  • Light: There are 2 types of light that are concentrated and diffuse light. Concentrated lighting is suitable for the bar area while the diffusing light will favor the dispensing area to ensure hygiene requirements.
  • Color Dispensing counters: will be selected by the design style of the owner and the individual aesthetic of the investor.

Example illustration: If the height of the female’s regime is between 1.5-1, 74m, the counter height is about 0.91 – 0.8 m, if the height of the male is around 1.74 – 1, 94m the height of the counter will be about 0.95 – 1, 05 meters.

According to the experience of designing the furniture of I.F. D Group with the average height of Vietnamese in South is 1, 64m and female is 1, 53m the most suitable height of the counter is 0.91 – 0.95 m.

A high-height response counter makes it easy for employees to perform mixing and coordinating work to increase service efficiency.

3. SELECTION OF MACHINERY EQUIPMENT FOR DISPENSING COUNTERS

Selection of equipment and machines depends on the menu that the bar will serve. The owner will provide the menu for the kitchen Design unit, who will be responsible for the list of suitable equipment and machines. The role of the kitchen Design unit is very important to get out the design scheme of the dispensing counter. The reasonable design diagram will ensure the flow of the menu is favorable.

For example, the Menu of the restaurant is mainly about coffee, the principle of basic layout will be material-> coffee machine-> Ice maker-> Grinder-> finished products. The arrangement of machines needs to be most convenient for the dispensing.

Arranging the system of machines and dispensing equipment accompanied by ensuring flexibility, the speed of the preparation of drinks. (Photo collectibles)

With a small coffee shop, no separate kitchen design units, interior design units can advise location and arrangement but only stop at relative level rather than completely replace the role of the Unit Kitchen design. Because they are experts in optimizing the most effective flow of the dispensing counter operation.

IMPORTANT NOTE WHEN CONSTRUCTION OF ELECTRICITY AND WATER SYSTEMS WHEN DESIGNING THE DISPENSING COUNTER

One of the important tasks to design units and construction of interiors complete the main counters is the installation of electric water system.

* With electrical system.

  • The electrical system at the dispensing counters should be grounding, the relay, avoiding the case of electrical accumulations in the equipment (most of the stainless steel equipment), the effect of the mixing sensation of the staff.
  • The system uses industrial sockets, does not use the civil socket to ensure safety and performance during operation.
  • There are CB-Circuit Breaker (electric circuit breakers) for each system of machinery, equipment, not focus on the total CB. Avoid accidental problems that will affect all electrical systems of the bar must stop functioning.

* With water system.

  • The water system in the dispensing counters if not well designed will cause flooding or condensation of water and most of the hygiene is with the open-air stalls.
  • According to food hygiene standards, water systems must have fatty tanks. The use of the fat is to prevent nuts, the type of wort drifting down causing the plumbing.
  • The water system must also have the ventilation holes. When the flood problem occurs, it can be easily solved.
  • You should choose PPR Plumbing for the water supply system of the dispensing counter to ensure the withstand the changing water pressure is also the cold heat of water. The water pipe is wide enough to ensure water escape easily. Water pressure test greater than 12 kg.

I.F. D Group has been working with more than 250 customers including large-coffee chain restaurants such as Gogi Kichi, Aka House, Pizza Company,… With 8 years of experience in the field of interior design and construction, I.F. D Group understands the owner’s wishes when implementing the dispensing counter, I.F. D Group has a professional consultation process to ensure the investor Meet the standards that the investor wishes.

PROCESS DESIGN CONSULTANCY

1.

NOTES

I.F. D GROUP will communicate directly with the investor to acknowledge the necessary information such as customer, aesthetic and other requirements.

2.

UP IDEAS

I.F. D GROUP will draft the original ideas based on the information and requirements of the investor and propose the design style

3.

DESIGN

The I.F. D GROUP will design the front-facing, detailed, viewing angles in 3D design for customers to evaluate and adjust.

4.

SAMPLE SYNTHESIS

I.F. D GROUP synthesize all detailed design with rooms, front, inside, and 3D viewing angles,… The investor will check and review before the construction

5.

CONSTRUCTION

I.F. D GROUP conducts a survey of the estate, on the method and conducts construction. Finally customers check and test the works.

In every step, I.F. D Group can understand the wishes as well as personal aesthetic of each investor and implement it in the most complete way.

I.F. D GROUP WITH CUSTOMERS HONORING THE PERFECTION

The investor currently needs to advise implementation of works that can contact us according to information:

INVESTMENT CONSULTING COMPANY LIMITED I.F.D GROUP

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