Sentence examples for restaurant layout from inspiring English sources

2) Fat Duck, Bray, Berkshire No. 3) Le Manoir aux Quat'Saisons, Oxfordshire No. "Table numbers have been set for many years and any changes to the restaurant layout are agreed by Raymond Blanc and his restaurant director, Mourad Ben Tekfa".

The dimensions of colour, design, lighting, and restaurant layout, among others, were measured.

You can customize the menu and restaurant layout in the app to make it as easy as possible to enter an order.

Every item within the space can be copied to a members own space, including a mechanical bull, a Burger Slayer game, as well as 3D widgets such as TVs, arcade game machines, furniture, and even a 3D living room or restaurant layouts to decorate their own pages.

The restaurant's open layout with generously spaced tables makes it easy to be seen, but not heard.

MiX on the Beach, the seafront restaurant, had a handsome layout dominated by a high communal table, and a menu created by Alain Ducasse.

IF you look toward the open kitchen at Café Gray — and you will indeed do that, because the restaurant's exceedingly peculiar layout places the kitchen between you and the view of Central Park — you will almost certainly notice a cherub-faced, gray-haired man with a palpable intensity that outstrips that of any of the other white-clad workers around him.

This is also reflected in the layout of the restaurant, with a large, old-fashioned bar along one side of the main dining-room and the tables arranged in a long line, almost like the dining car of a railway train.

The fall after she graduated she returned to Ithaca to help her brother figure out the menu and kitchen layout for the Moosewood Restaurant.

This study was conducted to decrease the moving distance of kitchen staff at a Japanese cuisine restaurant store by remodeling the kitchen layout according to simulation results.

To manage customer wait times, the operators need a thorough understanding of how restaurant design parameters such as the layout, the number of tables, the number of chefs and other critical kitchen resources affect customer throughput times.