Bakery- Programming PDF

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simple programming for bakery...

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DESIGN YOUR BAKERY | PROGRAMMING Bakery layout floor plan is critical to its success. The bakery design layout will help you figure out how many customers you can accommodate, what type of restaurant furnishings you'll need, where you'll keep your equipment, and how your daily workflow will function. The bakery's floor layout should be both functional and visually appealing in order to enhance service and revenues. As business management students, the floor layout shouldn’t be restricted on being a bakery itself, the flexibility of the layout is intended for current and future alterations. (Restaurant-Furniture.com. (2021, December 26) DESIGN CONSIDERATIONS: 

Ensure adequate seating capacity: can accommodate 25-35 person (that depends)

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Set up a visually appealing store front display: ORGANIZATION ≤ VISUALLY APPEALING.

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Having a efficient storage: According to studies, buyers will skip up to 2% of your items if the aisles are too long or too empty. So if naa tay good storage, mas mapadali ang pag shift sa mga pastry.

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Health’s codes: Floor plan should adapt the necessary changes in accordance to the pandemic protocol.

DESIGN INFLUENCES: 

Counter service: With a small commercial space, customers can walk in and pick up baked goods from an employee-managed counter.

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Sit down. More owners are trying to capitalize on the sit-down and dine option. It’s a growing trend in the bakery industry right now. Picture a space that has both an area to order baked goods and spot to sit and enjoy them.

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Online (Optional) : You don’t need a storefront to open a bakery. You can start out online. With a killer website, pictures of your work, and a way to place an order, you can run it from your home.

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Modern design (Client’s Preference) :

Could bring a bit intimidation for those normal

customers. hahaha kinsa bagud dili mo palit rakog pandesal per mag duha.x ta basin tag 10 pesos ang isa tungud sa environment. (Accoring to the sent link) DESIGN SOLUTIONS: 

Flexible design : Provided annex space for small cafe.

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Social distancing: The take-out counter is naka hiwalay sa main counter to have more space between customers who takes out and dine in.

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Alfresco dining

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Good circulation:

Staffs: Specific staff should have their own specific convenient circulation. OFFICE --> COUNTER --> CAFE CASHIER --> COUNTER --> OFFICE COUNTER --> DISPLAY TABLE --> CAFE BAKER --> STORAGE AREA--> KITCHEN --> DISPLAY AREA --> SERVICE AREA Customers : Customer s has option where the can dine in or take out. Dine-In Customers should be free from interference of the crowd. Take-Out Customers mitigate having the feeling of insecurity of entering a shop while buying small amount of stuffs. DINE-IN CUSTOMERS --> ENTRANCE --> MAIN COUNTER --> TABLES --> EXIT TAKE-OUT CUSTOMERS --> ENTRANCE --> TAKE-OUT COUNTER --> EXIT DESIGN PROCESS: Usual Commercial spaces : Rectangular lot SPACE REQUIREMNETS: 

DINE-IN AREA

- 55 sq.m

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ALFRESCO DINING

- 14 sq.m

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DINE-IN AREA COUNTER

- 5 sq.m

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TAKE-OUT COUNTER

- 5 sq.m

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KITCHEN

- 72 sq.m

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STAFFS ROOM

- 6 sq.m

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STAFFS C.R

- 7 sq.m

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PUBLIC C.R

- 24 sq.m

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SINK

- 8 sq.m

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SERVICE AREA

- 30 sq.m

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PARKING SPACES

- 60 sq.m

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DINE-IN QUEUEING AREA

- 18 sq.m

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TAKE-OUT QUEUEING AREA

- 30 sq.m

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DISPLAY AREA

- 12 sq.m

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SMALL OFFICE

- 12 sq.m

Dining area and Alfresco : 55sq.m Servicing and Walking space : 18sq.m (walking space) + 7.7 ( servicing space) = 25.7sqm Customer Occupancy: 25.7sqm - 55sq.m = 29.3 sq.m Standard Space per Person: 0.6 sq.m ----> 25 persons x 0.6sq.m = 15 sq.m Table size: 100x90cm = 0.9 sq.m ---> 1 table for 2 persons: 0.6sq.m x 2 + 0.9sq.m = 2.1 sq.m Desirable Customer Occupancy: 29.3 sq.m ÷ 2.1 sq.m = 13.95 ~ 14 tables

(Restaurant-Furniture.com. (2021, December 26). A comprehensive guide to designing your bakery. restaurant furniture. Retrieved February 18, 2022, from https://www.restaurant furniture.com/resources/guides/bakery-design-ideas )...