The architecture of a typical
"pizzeria"
When it is studied, it is supposed to be ideal, but there are already some typical
constraints, such as the shape of the plan and the location of the smoking pipe.
The dimensions of the areas are meant for the best, that is to say according to the
working necessities and the rational exploitation of the surfaces at disposal. These are,
in fact, the fundamental problems which is better to afford from the beginning, starting
from the searching of the premises.
Work functionality, service quality and consequently firm profitability depend on a
correct distribution and a right dimensioning of spaces and courses. In fact, we all know
how much space costs today : each square metre is encumbered by rental, maintenance and
furniture costs as well as energy costs such as lighting, heating and conditioning.
besides we all know how much staff costs; short courses, confortable and rational working
spaces make possible a larger working productivity and sometimes even a staff reduction.
And for the customer ? More confort and shorter waiting times, fundamental elements which
make you prefer a restaurant to another one. It' s important, while planning a pizzeria,
to pay attention to keep separate the dining-room area and the taking away area, this
latter fairly big with the cash register and the oven area in an intermediate position.
Thus you obtain what follow :
You have two different flows of people, one to the dining-room and another to the taking
away, separate in order to avoid the creation of "stoppers" just at the
entrance.
The cash register is for the use of both the areas ; the person in charge, if necessary,
can also see to the weighting and/or the packaging of the takeaway pizza. Besides this
position overlooks the entrance and the dining-room, and it is near the area where the
waiters move.
The oven area may entirely be seen from the dining-room but also from the takeaway waiting
area. In this way the pizza-maker can always have a vision of the customers and vice versa
the latter can be seen by the clients, especially by the takeaway ones who can spend their
waiting time enjoying themselves to admire the pizza-makers' evolutions.
This area must be fairly wide and set out according to its length, so as to better receive
the clientele; it must also be supplied with sittings.
The waiter's working area, that is to say the office, as well as the points of contact
with the oven area and the kitchen passage for taking and returning the dishes, are
concentreted on only one space so as to reduce as much as possible the routes; to the same
purpose, the waiters' passage lines inside the dining-room are set out so as not to have
distant points to be reached.
The kitchen is naturally reduced to its lowest necessaries and the waiter can enter it
easily to fulfil such operations which would normally require further staff.
- The dining-room dimension is worth a particular and special attention.
The tendency is usually to put a number of tables as large as possible,so thinking of
increasing the working potenziality of the pizza-place, but it is actually just the
opposite. In fact, the working potenziality of a traditional pizza-place is mostly
dictated by the working potenziality of the oven, which is on an avarage of 60 pizzas an
hour. From the cross analysis of the average takings, which can be realized with this
productivity rate, the best permanency times at the table, the general costs of the
restaurant per SM, it results that the sitting-places must not be over 45-50 unities,
which correspond to about 55 SM of the whole dining-room, calculating 1-1,2 SM each
person. All the sitting-places in addition to this number don' t make any profit , but
only costs. In the latter case, in fact, only the waiting-times at the table spred out,
with the result of annoying the clientele, who always wants a pizza-place to provide a
quick service. Besides, with a dining-room full of tables, chairs and people waiting, the
waiters' work gets slack and their working efficency gets reduced.
- The service areas, both those for the staff and those for the clients, usually are too
disregarded and this is a great mistake. A public place is judged especially for its
hygienic services which must be of the right dimensions, have an antibath-room and the
division between men and women. As regards service and supporting areas for the staff,
apart from the hygienic services which today are compulsory, the office is really
important, that is to say the space where the waiter carries out a series of operations.
This area must be confortable and very rational, because from this fact depends a good
part of the efficency of the waiters. |
