Arch - Section H - Restaurant + Bars 2008.pdf

TABLE OF CONTENTS FOUR SEASONS DESIGN STANDARDS H RESTAURANTS + BARS 1 Restaurant Concepts ...................................................................... 1 The Bara) Lobby Lounge / Restaurant Conceptb) Tea Loungec) Three Meal Restaurantd) Specialty Restaurante) Pool / Beach Grillef) 2 Restaurant Requirements ......................................................... 2 3 Bar Requirements ............................................................................ 5 HFOUR SEASONSDESIGN STANDARDS FOOD AND BEVERAGE ARCH 2008  /5  RESTAURANT CONCEPTS The Bar The Bar is the hot spot of the hotel, the place for a romantic nightcap or to celebrate the day’s achievements. It is the meeting place for fun or relaxation, for all social and business occasions. It is for mingling, interacting with friends and colleagues, to watch sports or catch up on the news of the day. The bar is also a place for cocktail entertainment, a destination and look out to the city, an oasis and also a to-be-seen bar. The following design elements should be incorporated: There should be a variety of seating groups, stools at the bar, and a stand up area. The bar itself should be the focus of the stand up area, with ample shelving to display the latest spirits. It should make you want to relax and enjoy the crowd three or four deep around the bar. There should be a difference in the heights of the seating and tables, sized to permit a sampling of food and to eat with ease. Lobby Lounge/Restaurant Concept The Lobby Lounge and Restaurant design should be contemporary and stylish to appeal to a broad market. It is where one greets and meets friends, a place for pre-dinner drinks, and also an after-dinner activity area. The design needs to incorporate a clearly identifiable greeting and entry location. The Lounge should have a small bar with stools and additionally some high tables and seats. There should be a feature between the Lounge and Restaurant, a focal point acting as