UFC 4-740-01NF
16 APRIL 2004
Relationships and character:
Provide access to the cooking line, bar service, food preparation, and storage areas.
Provide good visibility from the caf and bar service area.
All snack warmers should be central to the food service counter and the bar service
counter.
A condiment station should be located adjacent to the counter. This station should
function as the area in which the customer can get any cold toppings or condiments,
napkins and utensils. An attractive presentation of this element is critical to the
appearance of the entire caf area.
Consider utilizing self-service for items such as beverages, soups, salads, and pre-
prepared foods.
Dimensions and furnishings:
Allow for aisle circulation width of a minimum of four feet (1220 mm) and a maximum
of five feet (1520 mm).
Provide 24 inch (610 mm) wide overhang on front counter for food placement.
Allow for 2'-6" to 3'-0" (710 to 910 mm) deep for counters and undercounter
equipment.
The overall length of the serving area should be between 10'-0" to 15'-0"
(3050 to 4570 mm) long for service and snack equipment.
Allow for clear counter top space for display racks for snacks, chips or cookies.
Allow for a 2'-6" wide by 10'-0" long by 3'-0" high (760 mm by 3050 mm by 910 mm)
condiment counter.
Facilities larger than 24 lanes will require additional point-of-sale systems.
Room finishes:
Refer to Chapter 6.
Technical requirements:
Provide electric outlets along both counters.
Provide a data port connection for point-of-sale system.
Run soda and beer conduits under slab, originating from food storage area.
HVAC system must be sized properly for odor control and negative pressure.
4-7.2 Bar Service Counter
Use Description:
The bar service counter is where all liquor and beer service is generated for the caf. This
function should typically be adjacent to and a continuation of the food service counter. There
should be snacks available for service in this area for when the kitchen closes and for people
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