De La Salle University Dasmarias

College of Engineering, Architecture & Technology

Department of Architecture

ARCH221/S
Research Analysis
(Food Plaza)

Submitted by:
Amar, Arche Lyn M.
201432943

Felix, Raphael Paul A.

201432481

Submitted to:
Ar. James M. Tepace

Date submitted:
April 3, 2017
What is a food court/ plaza?
- The Merriam Webster Dictionary defines a food court as: an area within a building (as
a shopping mall) set apart for food concessions.

- A food court is generally an indoor plaza or common area within a facility that is
contiguous with the counters of multiple food vendors and provides a common area for
self-serve dinner. Food courts may be found in shopping malls, airports, and parks.

- In various regions (such as Asia, the Americas, and Africa), it may be a standalone
development. In some places of learning such as high schools and universities, food
courts have also come to replace or complement traditional cafeterias.

- Food courts consist of a number of vendors at food stalls or service counters. Meals are
ordered at one of the vendors and then carried to a common dining area. The food may
also be ordered as takeout for consumption at another location, such as a home, or
workplace. In this case, it may be packaged in foam food containers, though one
common food tray used by all the stalls might also be utilitzed to allow the food to be
carried to the table. Food courts may also have shops which sell prepared meals for
consumers to take home and reheat, making the food court a daily stop for some.

- Food is usually eaten with plastic cutlery, and sporks are sometimes used to avoid the
necessity of providing both forks and spoons. There are exceptions: Carrefour Laval
requires its food court tenants to use solid dinnerware and cutlery which it provides.

SOURCE: http://www.sandsmacao.com/content/dam/macao/sandsmacao/master/main/home/dining/888-food-
court-banner.jpg

Origins of the food court

- While there is some debate about where the first successful food court opened in a mall
(some claim it was in Canada at Torontos Sherway Gardens; others say it is the
Paramus Park Mall in Paramus, New Jersey), there is little doubt about the visionary
behind the idea: James W. Rouse. Rouse was the pioneering developer responsible not
only for many suburban shopping centers (he's credited with coining the term "shopping
mall" in the 1950s), but also urban shopping renewal projects like renewing Bostons
historic Faneuil Hall in 1976 or New York Citys South Street Seaport in 1983.`

- Jim Rouse wanted to create what he saw as community picnics, Robert Rubenkonig,
Rouses communications director, told Shopping Centers Today in 2004. Rouses
philosophy for all of his workmalls, urban projects, even the entire town of Columbia,
Marylandwas based in this idea of community. He recognized that malls were the town
centers of suburban sprawl: a gathering spot where people could linger, not just a
shopping or dining destination. And, obviously, there is a real economic benefit to people
with cash to spare lingering aboutMarketWatch has noted that shoppers spend almost
20 percent more at a mall with a good food court.

- The success and popularity of food courts began attracting developers of other types of
commercial buildings. Beginning in the '90s, colleges and universities started to convert
 some of their traditional dining halls from cafeteria style to the now-familiar food court
design, even bringing in brand name franchises like Burger King, Taco Bell, and Subway.
Hospitals followed suit in an attempt to combat the old stereotype of bland and tasteless
hospital food. Airports began renovating their snack bars and clustering restaurants
together food court style. Sbarro, one of those mall stalwarts, began appearing in
terminals across the country.

- James W. Rouse wanted a community picnic, and that concept is written all over
Eatalys manifesto Good food brings all of us together and helps us find a common
point of view. Its just proof that the food court isnt going anywhere, even if current
trends dictate that food be artisan and locally sourced rather than deep fried and on a
stick.

SOURCE: http://www.linkonmap.com/wp-content/uploads/2016/06/shopping-food-
court.jpg

Types of Food Court

- Enclosed
This type of food court is within a building such as a mall, sports complex and
such. It could also mean the food court itself is enclosed within walls surrounding the
whole food court.

- Open
It is located outdoors, covered only by a roof, allowing wind and daylight to pass
through the food court all throughout the space. Picnic gardens and outdoor dining areas
are what consists of an open food court.

- Food Truck
A food truck is a large vehicle equipped to cook and sell food. Some, including
ice cream trucks, sell frozen or prepackaged food; others have on-board kitchens and
prepare food from scratch. Sandwiches, hamburgers, French fries, and other regional
fast food fare is common. One can sometimes see an alignment of numerous food
trucks which can be considered a food plaza.

- Innovative Methods
There are other ways of creating a food plaza/court, news of a new type of food
court says that along the lines of the various food stalls, upon choosing your order you
are given your receipt. Together with the receipt you find a table/area where you wish to
dine and then call upon the assistance of a waiter, giving your receipt and they shall
serve you what you ordered.
Design Considerations
- Seating continues to be a major issue, and yet, many food courts are less than five
years old. Moreover, if it is a problem now, what will it be in the future? Without adequate
seating for peaks, food tenants have a lid on the amount of sales that they can achieve.
Unlike other mall tenants, people's stomachs are programmed to three primary periods.
In the food business, seating must be provided for peak periods, both now and in the
future.

- Food court maintenance should somehow be controlled by the food people. Cleanliness
to a good food operator is truly next to godliness. Food courts should be looked at as a
single restaurant under the critical eyes of the customer. When its dirty or messy, it turns
people off. When they're turned off, they stay away.

- Food courts are large halls that house groups of small outlets selling a wide variety of
specialist food products. Customers can either sir and eat on the premises or take the
food away. With attractive displays and a market-style environment, food courts offer a
pleasant shopping environment and can be added to supermarkets beyond the check-
outs.

- The produce is predominantly fresh or cooked on the premises so storage space for one
days trade is adequate. Deliveries are usually made early in the morning.

- A typical food court might include a bakery, a butcher, cafes and bars, a delicatessen
snack bar, an ice cream parlor plus shops and counters selling seafood, fruit,
vegetables, flowers, beers and wines, pizza, wholefood, local specialties, etc.

- Facilities for employees may include locker and lounge area, toilets, showers, time-
recording equipment, hand basins near work areas, and dining rooms. An employee
entrance should be so located that the employees may go directly to the dressing rooms
without passing through the dining room or production area.

- Space for dining areas is usually based on the number of square feet per person seated
times the number of persons seated at one time.

Seating Areas 60 65% of Food Court Area

Tenancy Areas 30 35% of Food Court Area
Seating Areas include the dining covers, public area circulation etc.
Tenancy Areas include the FOH & BOH of Food Tenants, dishwashing areas, restricted
areas & its circulation like service corridors
- Location of Kiosks (60 sq. ft. each) at suitable locations (preferable with full service &
wet points); also at the main entry points into the food court.

- All the Food Tenancies should have a service corridor, at least 1500mm wide running
behind these shops.

- Various types of seating including chairs, banquet and booth types. This seating should
be free of FAR and good air-conditioning scheme be thought of for these areas. The
tables should be dues/quads; circular tables are not preferred.

- A good floor-to-floor height preferable not less than 4.5 m. This may be interspersed with
design feature like lots of vegetation, dry/frozen palms or other theme elements.

- All waste to be pass through Grease Traps; the same be identified and provided by
Projects.

- 40 seats to a tenancy as a thumb rule to look at seating area versus the number of
tenants.
- Storage areas / Change Rooms / Locker rooms for the Food Court staff be planned out
suitable during planning stages. This area required shall be about 2500 sq. ft.

- Loading / Unloading deck at the Food Court store areas in Basement / Lower Ground
floor needs to be provided that may allow the circulation of service wagons at all times.

Below are some examples of a food court arrangement:

References:
- Central Chidlom Food Loft. Retrieved March 26, 2017, from
https://www.tripadvisor.com.ph/ShowUserReviews-g293916-d3464410-r139744140-
Central_Chidlom_Food_Loft_Bangkok.html

- History of Food Court. (2016, February 08). Retrieved March 26, 2017, from -
http://mentalfloss.com/article/71414/history-food-court

- Melaniphy, J. C., III. (2009, November 29). Rules to Food Court Design. Retrieved
March 26, 2017, from https://melaniphy.com/content/10-rules-food-courts

- p. 370, Architects Data 3rd Edition. Ernst & Peter Neufert.

- pp. 755-757, Timesaver Standards for Building Types 2nd edition. Joseph De Chiara &
John Callender

- DLF Food Court Design (pdf)