Location
For any retail outlet, including a pastry shop, visibility to as many hotel guests as possible is crucial. Ideally, a high-traffic area near the hotel’s entrance, lounge or restaurant is desirable. Additionally, access to outdoor space can be beneficial, as it expands seating and potentially attracts street customers if the hotel is in an urban area with pedestrian and vehicular traffic.
Moreover, the chosen space must comply with all technical, building systems, accessibility and code requirements. It should also accommodate essential areas such as the retail shop and transaction counter, including seating and waiting areas. Additionally, the space must include display cases, bake and prep kitchens, refrigeration equipment, and staff areas and offices. Finally, it should provide for proper circulation and entrances/exits to ensure smooth operations and accessibility.
Design size requirements
Industry standards indicate that pastry shops and bakeries typically range from 800 to 1,500 square feet. Of this, 60 percent is allocated for guest seating, while the remaining 40 percent is designated for back-of-house facilities, like food prep, kitchen and coffee bar areas.
Conversely, simple retail shops displaying merchandise produced elsewhere can be as small as 300 square feet. However, since they lack customer seating, they are usually designed to be at least 500 square feet. On-site production requires a minimum of 600 square feet: 300 square feet for baking and kitchen operations and 300-400 square feet for storage, refrigeration and support areas.
On-site design requirements
If on-site baking is planned, it is advisable to conduct a walk-through with an architectural team. This ensures the space meets size and infrastructure requirements. Essential features include exhaust vents reaching the roof, a make-up air supply, power for refrigeration and baking equipment, electrical or gas connections for ovens, adequate plumbing and a dedicated HVAC system.
Design elements
When planning the counter design, it’s crucial to understand the operator’s preference for the placement of point-of-entry and transaction areas. Some operators prefer combining pick-up and payment operations in one location, while others prefer them at opposite ends of the counter.
Moreover, kitchen finishes should align with standard material selections for commercial kitchens. This includes easily cleanable surfaces like FRP wall panels and quarry tile, as well as epoxy or commercial-grade vinyl flooring.
Pastry shop design trends in 2024
When planning a pastry shop within a hotel property, there are several points to consider says Dominick Casale, AIA, principal at Brooklyn, NY–based IMC Architecture. Here, he conveys the importance of functional space to ensure profitability.
Location
For any retail outlet, including a pastry shop, visibility to as many hotel guests as possible is crucial. Ideally, a high-traffic area near the hotel’s entrance, lounge or restaurant is desirable. Additionally, access to outdoor space can be beneficial, as it expands seating and potentially attracts street customers if the hotel is in an urban area with pedestrian and vehicular traffic.
Moreover, the chosen space must comply with all technical, building systems, accessibility and code requirements. It should also accommodate essential areas such as the retail shop and transaction counter, including seating and waiting areas. Additionally, the space must include display cases, bake and prep kitchens, refrigeration equipment, and staff areas and offices. Finally, it should provide for proper circulation and entrances/exits to ensure smooth operations and accessibility.
Design size requirements
Industry standards indicate that pastry shops and bakeries typically range from 800 to 1,500 square feet. Of this, 60 percent is allocated for guest seating, while the remaining 40 percent is designated for back-of-house facilities, like food prep, kitchen and coffee bar areas.
Conversely, simple retail shops displaying merchandise produced elsewhere can be as small as 300 square feet. However, since they lack customer seating, they are usually designed to be at least 500 square feet. On-site production requires a minimum of 600 square feet: 300 square feet for baking and kitchen operations and 300-400 square feet for storage, refrigeration and support areas.
On-site design requirements
If on-site baking is planned, it is advisable to conduct a walk-through with an architectural team. This ensures the space meets size and infrastructure requirements. Essential features include exhaust vents reaching the roof, a make-up air supply, power for refrigeration and baking equipment, electrical or gas connections for ovens, adequate plumbing and a dedicated HVAC system.
Design elements
When planning the counter design, it’s crucial to understand the operator’s preference for the placement of point-of-entry and transaction areas. Some operators prefer combining pick-up and payment operations in one location, while others prefer them at opposite ends of the counter.
Moreover, kitchen finishes should align with standard material selections for commercial kitchens. This includes easily cleanable surfaces like FRP wall panels and quarry tile, as well as epoxy or commercial-grade vinyl flooring.
Dominick Casale,
AIA, principal at Brooklyn, NY–based
IMC Architecture
imcarchitecture.com
@imc_architecture
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