TEXAS
TECH
UNIVERSITY
SAN ANTONIO RESTAURANT
3AK 19751976
f
CONTENTS
H i s t o r i c a l Background R^staiirant Industiy
2
San Aatonio
7
General Planning Outline Client
10
Objectives of Service
10
Description of Clientele
11
Number of People Served
13
T3rpes of Service Offered
15
Hours of Operation
14
Menu Patterns Budget Considerations
•
14 15
Activities and Relationships General Information
17
Receiving and Storage
20
Pood Processing
25
Serving Facilities
35
Housekeeping and Sanitation
39
Management and Employee Facilities
46
CONTENTS
Site and Climate Site Analysis
52
Climatological Data
58
o
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Legal Codes
62
Ordinances
62
Zoning
69
Bibliography
81
Appendix
84
Thesis Documentation
,, 86
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RESTAURANT INDUSTRY
The Soup That Started It
"Come to me, you with labored stomachs and I will restore you."
These words were inscribed over the doors of the
first restaurant.
Although public dining has been around
since ancient times, it wasn't until 1765 the first dining room known as a restaurant opened.
It was run by a soup
vendor in Paris, A. Boulanger, who later referred to his soup as a restaurant ("restorative. ")•'•
Later the word
came to be used for the taverns where this soup, along with other food, was served.
Growth of the Industry
Population has become increasingly more mobile, it has shifted from rural to urban, and work and social habits have changed considerably.
As a result, an increased
separation of volume food service from its hotel-motel counterparts has occurred.
The restaurant industry has
•^Encyclopaedia Britannica, vol. 19, 1972 ed., "Restaurant," p. 233.
RESTAURANT INDUSTRY
page 3
become fourth in the nation, growing 80% in the past 15 years, and has in excess of $27 billion of sales per year?
A fourth
of the population now eats at least one daily meal away from home.
Recent trends have beset owners with problems of labor and cost control, affecting standards of service and the quality of food.
There is a marked decline in a skilled cook and
wages are increasing.
Cost control is a vital factor in a
modern restaurant and it has become necessary to reduce expenditures for labor, equipment, and food.
Modern restaurant
design requires a thorough study of economic considerations.
The industry varies from specialized fast-food operations to the haute cusine gourmet restaurant with an extensive menu of traditional items.
In recent years growth has occurred
mainly at the fast-food end.
The original Delmonico's, founded
in 1827 in New York, offered 300 menu items while today the average restaurant serves only about 12 items.'* Today's classical establishments fight the encroachment of specialization and changes in consumer taste.
Many have had to
^William J. Morgan Jr., Supervision and Management of Quantity Food Preparation, (Berkeley, California: McCutchan Publishing Corporation, 1974), p. 6. 3lbid., p. 11. 4lbid., p. 6.
RESTAURANT INDUSTRY
page 4
change decor, image, or menu to remain in business. Businessmen have replaced chefs in many successful food operations in an attempt to control costs. Fast-food outlets which provide low-cost food items at convenient locations are here to stay, replacing many restaurants whose pricing structure and turn-over can not provide the necessary sales or profit. Although the "classical" restaurant still exists, providing fine service and outstanding food, many have had to institute new procedures and controls to insure success.
Recent Developments
Shortages in skilled labor have occurred particularly at lower skill levels such as assistant to the cook and service worker positions.
Wages have also increased, and as a result,
quantity food service has become more concerned with problems relating to labor costs than to food.
Changes in technology now allow production skills and procedures to be centralized, thereby increasing efficiency and conserving manpower.
Food can be prepared conventionally
at a central location, containing equipment for mass production.
The food is later delivered to a number of locations.
Division of labor for more efficiency is becoming more common, and processed foods in convenience forms have gained wide
RESTAURANT INDUSTRY
acceptance.
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5
Responsibility for a portion of a particular
preparation step may be transferred completely to another enterprise, changing purchasing and menu structure.
Closed
convenience food systems in which portion of food production are processed, frozen, and held for service as needed, are used also.
To The Future
Industry literature predicts additional changes will be necessary because of shortages in labor, increases in prices, and the failure of productivity to keep pace with increased benefits paid to workers.
A plausible trend is continued increase
in productivity made possible by further refinements of food service systems, by greater use of automation, newly designed equipment, and new food forms.
It must be remembered that al-
though workers may become more specialized and fewer in number, they will remain an important element in volume food service.
In Conclusion
Today's consumers have shown a willingness to accept fast-food items and convenience foods, but they also appear to be
RESTAURANT INDUSTRY
page
6
demanding better dining experiences in the way of decor, style, and flair.
The architect who must design a modern restaurant
has a considerable challenge ahead of him.
SAN ANTONIO
San Antonio, the third largest city in Texas, provides a unique blend of modern city and old world charm, with its strong Spanish-Mexican influence.
This is due less to its
history, but because it is only 150 miles from the Mexican border on the most traveled route between the United States and Mexico.
Spanish is still spoken in most downtown retail
establishments.
At one time San Antonio was a great cattle center located at the start of the Chisholm trail, but after WWI the city fell behind as a business and industrial center.
The five major
military bases account for San Antonio's growth after 1940. Today it is the nation's largest military center, spending in excess of $1.5 billion in 1972.®
In addition, it is a great
attraction for retired members of the Air Force who permeate its social, business, and professional life.
San Antonio also
serves as a wholesale, retail, and distribution center for a wide area.
Tourism is a basic economic factor, too.
^Encyclopeadia Britannica, vol. 19, 1972 ed. , "San Antonio," p. 987. ^Texas Almanac 1975-75, (Dallas: A. H. Bello Corporation, 1973), p. 246.
SAN ANTONIO
page
San Antonio Population (1970)^
654,153
San Antonio SMSA Population
864,014
White 92.5% Black
With about 45% Spanish surname^
7.0%
San Antonio SMSA Retail Sales for Eating and Drinking^ 1971
$136,790,000
1972
155,693,000
1973
179,361,000
1974
205,550,000
"^"San Antonio," p. 987. ^Texas Almanac, p. 246. ^San Antonio Annual Business Trends, Research Department, Greater San Antonio Chamber of Commerce, no p. no.
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GENERAL PLANNING OUTLINE
Client
The client is fictional.
He is assumed to be a businessman
with past succcessful experiences in restaurant ownership. He wishes to open a new restaurant in San Antonio and is thinking of attracting tourists as well as getting San Antonio business.
He is planning on a year-round establishment pro-
viding a unique total experience in dining of the type San Antonio restaurants are famous for.
He is shooting for a
price range well above that of a fast-food operation, but within the price range of the average person on a special night out.
As a businessman he is very interested in economic
consideration and financing.
Cost control, equipment selection,
and modern food systems, are important considerations.
Objectives of Service
The sole purpose of the facility is to make a profit. The objectives of the service is to combine the efficiency of convenience foods with the variety made possible by conventional preparation methods along with optimum service to patrons,
GENERAL PLANNING OUTLINE
page
11
Description of Clientele
A wide range of people will be served.
The restaurant will
attract tourists, people at conventions, and local San Antonians, but because of the many military bases, even many San Antonians will not be from Texas.
Age groups will range
from the young to senior citizens, although few people are expected to bring their small children.
What these people will
have in common is a desire for a special dining experience above the price and atmosphere of a family restaurant.
Today, status is changing among many segments of the population.
Material symbols are losing their value because of
our widespread affluence and experience is becoming the new status S3nnbol. Especially among the young, maximum exotica at minimum cost is becoming popular.
Along with this develop-
ment, there is a revolt against the complexity of daily life, with a trend towards process simplicity as reflected in the back to nature movement.''•^ The menu, therefore, will be designed to save on labor costs and express the natural or home-like meals including bread and cheeses, stew, and steak. This will be complemented with a decor and atmosphere Alexander L. Biel., "Trends in Travel Market Segments," The Cornell Hotel and Restaurant Administration Quarterly. (Nov. 1972, vol. 13, no. 2), pp. 47-48.
GENERAL PLANNING OUTLINE
page
12
expressing the demand for new and unusual dining experiences.
As soon as the patron approaches the restaurant, he will spot cues that indicate the restaurant's personality.
Floor cover-
ings, lighting, furniture, uniforms, music, tabletop, menu format, and so forth, influence the patron before he has the chance to judge food and service.
Everything put into the
setting leads the patron to expect certain food and service. If the image created is lived up to, that is the patron is not jarred with inconsistent messages about the service, he will feel satisfied that he has received full value for his money.
If not, there is the risk of sending him away vaguely
unsatisfied.
Percent of eating out occasions spent at restaurants. Men Women
34% 38%
Income under $10,000 Income over $10,000
41% 34%
age under 20
age between 20-34
age between 35-54
age over 55
20%
35%
44%
60%
•'••^"Customers Know More About You," I n s t i t u t i o n s , ( A p r i l 15, 1973), p . 6 9 .
GENERAL PLANNING OUTLINE
page
13
Importance of eating out at restaurants compared to other food service types on a scale of 1 to 7: Under 20 Mr Ms 2 2
20-34 Mr Ms 1 1
35-54 Mr Ms 1 1
55-over Mr Ms 1 1
Income under $10,000 Income over
$10,000
Number of people Served
800 people per hour will be the maximum rate of service. The seating capacity for dining will be 800, 15 for the waiting area where drinks will be served, and a 60 seat capacity for the banquet service.
The restaurant will reach full capacity
only on weekends. During the week it will operate at about half capacity.
The average term for evening and night time
dining will be 50 to 70 minutes, and 30-45 minutes during the day.
Expected people per hour on a Saturday night: people per hour
300
400
600
800
600
400
300
time (pm)
5
6
7
8
9
10
11
Types of Service Offered
The restaurant will be open for lunch-time and evening meals.
page 14
GENERAL PLANNING OUTLINE
with reservations required for evening meals.
There will be
a waiting area serving alcoholic and non-alcoholic beverages, banquet facilities will be available, and there will be live music and dancing on weekends.
Waiters and waitresses will
take orders and serve food in the conventional table service manner and they will also take money to the cashier and return change to the patron.
In general the service will be designed
to suit the "party diner": slower turnover rate (which calls for a higher check average), good service and exceptional atmosphere.
The average check for a couple will be $20.00.
Hours of Operation
Lunch-time Evenings
12:00 - 5:00 5:00 -11:00
Menu Patterns
First Course •Breads and cheeses •Soups Salad (green and fruit)
(no reservation) (closing at 12:30)
GENERAL PLANNING OUTLINE
page
Second Course Steaks •Deep fat fried fish •Prepared entrees
Beef stew New England boiled dinner Roast beef Ham slices
Sandwiches
Third Course •Ice cream and sherbet •Cake or pies Fresh fruit
•convenience foods (frozen), all others are conventional
Budget Considerations
The estimated cost of construction is around $700,000. This is roughly $438,000 for the building, and $262,000 for equipment.
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CLIMATOLOGICAL DATA
The location of San Antonio on the edge of the Gulf Coastal Plains results in a modified subtropical climate, predominantly continental during the winter months and marine during the summer months. Normal mean temperatures range from 50.7° in January to a high of 84.7° in July.
While the
summer is hot, with daily maximum temperatures above 90° over 80% of the time, extremely high temperatures are rare, the highest on record being 107 degrees. Mild weather prevails during much of the winter months, with below-freezing temperatures occurring on an average of about 20 days each year.
San Antonio is situated between a semiarid area to the west and the costal area of heavy precipitation to the southeast. The normal annual rainfall is 27.54 inches. Precipitation is fairly well distributed throughout the year with the heaviest amounts during May in the spring and September in the fall.
Precipitation from April through September usually
occurs with thunderstorms, with fairly large amounts falling in short periods of time, while most of the winter precipitation occurs as light rain or drizzle. Thunderstorms and
CLIMATOLOGICAL DATA
heavy rains have occurred in all months of the year.
page
59
Hail of
damaging intensity seldom occurs but light hail is frequent in connection with springtime thunderstorms. Measurable snow occurs only once in 3 or 4 years with the greatest annual amount 7.4 inches in 1926.
Northerly winds prevail during most of the winter, while southeasterly winds from the Gulf of Mexico prevail during the summertime and may be experienced for long periods during the winter.
Rather strong northerly winds occasionally occur
during the winter months in connection with "northers." No tornadoes have been experienced in the immediate area.
Being located only 140 miles from the Gulf of Mexico, tropical storms occasionally affect the city with strong winds and heavy rains. The fastest mile of wind recorded, 74 m.p.h., occurred as a tropical storm moved inland east of the city in August 1942.
Relative humidity averages above 80% during the early morning hours most of the year, dropping to near 50% in the late afternoon.
San Antonio, popularly known as the place "where the sunshine spends the winters," has about 50% of the possible amount of
CLIMATOLOGICAL DATA
page
sunshine during the winter months and more than 70% during the summer months.
Skies are clear more than 35% of the
time and cloudy about 20%.
60
CODES, ORDINANCES, AND ZONING
Codes
The city of San Antonio uses the 1970 edition of Uniform Building Code.
All architects are familiar with the
Uniform Building Code, therefore it is not necessary to include them here.
San Antonio Eating and Drinking Ordinance, Article IX Restaurants (applicable sections only)
SECTION 16-112.
Sanitation requirements. All restaurants
shall comply with all of the following items of sanitation:
Item 1.
Floors: The floors of all rooms in which food or
drink is stored, prepared or served, or in which utensils are washed, shall be of such construction as to be easily cleaned, shall be smooth, and shall be kept clean and in good repair.
Floors may be of concrete, terazzo, tile, etc., or wood covered with linoleum, for tight wood.
Wooden floors containing
CODES, ORDINANCES. AND ZONING
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63
cracks, holes or broken or poorly fitting planks, or which fail to be tight, do not comply with this item.
If floor
drains are used, they shall be provided with proper traps and so constructed as to minimize clogging, and the floor should be graded to drain....
Item 2.
Walls and ceilings: Walls and ceilings of all
rooms shall be kept clean and in good repair.
All walls and
ceilings of rooms in which food or drink is stored or prepared shall be finished in light color. The walls of all rooms in which food or drink is prepared or utensils are washed shil have a smooth, washable surface up to the level reached by splash or spray.
Item 3.
Doors and windows: When flies are prevalent, all
openings into the outer air shall be effectively screened and doors shall be self-closing, unless other effective means in the opinion of the health officer are provided to prevent the entrance of flies.
Item 4.
Lighting:
All rooms in which food or drink is stored
or prepared or in which utensils are washed shall be welllighted.
Artificial light sources shall be provided which furnish
64
CODES. ORDINANCES, AND ZONING
ten-foot candles or more on all working surfaces in rooms in which food or drink is prepared or in which utensils are washed, as measured by a suitable light meter, and shall be in use except when equivalent natural light is present. This intensity of lighting does not apply to dining room.
Storage rooms sld-l be considered to be sufficiently well lighted if approximately four foot-candles are provided at a distance of thirty inches from the floor.
Item 5.
Ventilation:
All rooms in which food or drink is
stored, prepared or served, or in which utensils are washed, shall be well ventilated.
Item 6.
Toilet Facilities: Each food service establishment
shall be provided with adequate, conveniently located facilities for its employees. Toilet fixtures shall be of sanitary design and readily cleanable. Toilet facilities, including rooms and fixtures, shdl be kept in a clean condition and in good repair. closing.
The doors of all toilet rooms shall be self-
Toilet tissues shall be provided.
Easily cleanable
receptacles shall be provided for waste materials, and such receptacles in toilet rooms for women shall be covered.
Where
the use of non-watered carried sewage disposal facilities have been approved by the health authority, such facilities
CODES. ORDINANCES. AND ZONING
shall be separate from the establishment.
page
65
When toilet facili-
ties are provided for patrons, such facilities shall meet the requirements of this subsection: a. General: (1) Toilet facilities shall be adequate and conveniently located, and shall be accessible to the employees at all times. (2) Toilet facilities shall be installed in accordance with applicable State laws and City ordinances, and regulations. (3) Water closets and urinal shall be of a sanitary design. (4) Toilet rooms shall be completely enclosed, and shall have tight-fitting, self-closing doors. Such doors shall not be left open during cleaning or maintenance. If vestibules are provided, they shall be kept in a clean condition and in good repair. b.
Maintenance:
(omitted)
Item 7.
Water supply:
Running water under pressure shall
be easily accessible to all rooms in which food is prepared or utensils are washed, and the water supply shall be adequate, and of a safe, sanitary quality.
Item 8.
Lavatory facilities: Adequate and convenient
hand-washing facilities shall be provided, including hot and cold running water under pressure, soap and approved sanitary towels. The use of common towel is prohibited.
CODES, ORDINANCES. AND ZONING
page
66
No employee shall resume work after using the toilet room without first washing his hands. Utensil-washing vats shall not be accepted as washing facilities for personnel. Hot water must be on hand at all times from faucets. Provision shall be made through the use of mixing faucets for other devices to prevent scalding of hands of those using a lavatory.
Item 9.
Construction of utensil and equipment:
All multi-use
utensil and all show and display cases or windows, counters, shelves, tables, refrigerating equipment, sinks and other equipment or utensils used in connection with the operation of a restaurant shall be so constructed as to be easily cleaned and shall be kept in good repair. Utensils containing or plated with cadmium or lead shall not be used; provided that solder containing lead may be used for joining.
Item 10. Cleaning and bactericidal treatment of utensils and equipment: (omitted)
Item 11.
Storage and handling of utensils and equipment:
...(a) All container and utensils shall be stored at a sufficient height above the floor in a clean, dry place protected from flies, splash, dust, overhead leakage and conden sation, and other contamination.
Wherever practicable, con-
tainer and utensils shall be covered or inverted.
CODES, ORDINANCES. AND ZONING
^ ^
^7
(b) Drain racks, trays and shelves shall be made of not readily corrodible material, and shall be kept clean.
(c) ...
Item 12. Disposal of wa5.t^«-
All wastes shall be properly
disposed of, and all garbage and trash shall be kept in suitable receptacles, in such manner as not to become a nuisance.
The following points, among others shill be considered in the enforcement of this item:
(1) All liquid wastes resulting from the cleaning and rinsing of utensils and floors, from flush toilets, vats and dishwashing machines, and from lavatories, shall be disposed of in a public sewer or, in the absence of a public sewer, by a method approved by the state board of health.
(2) All plumbing shall comply with the city plumbing ordinances and so designed and installed as to prevent contamination of the water supply through cross connections and backsiphonage from fixtures, including dish-washing machines and sinks.
(3) All garbage shall be kept in tight, non-absorbent.
CODES, ORDINANCES. AND ZONING
page
68
and easily washable receptacles, covered with close-fitting lids pending removal.
(4) All garbage, trash and other waste material shall be removed from the premises as frequently as may be necessary to prevent nuisance and unsightliness, and shall be disposed of in a manner approved by the health officer.
(5) All garbage receptacles shall be kept clean or washed when emptied and treated with a disinfectant if necessary to prevent a nuisance.
Item 13.
Refrigeration:
All readily perishable food and
drink shall be kept at or below 50° Farenheit except when being prepared or served.
Waste water from refrigeration
equipment shall be properly disposed of without danger of back-siphonage.
All ice used shall be from a source approved by the health officer and shall be stored and handled in such manner as to prevent contamination.
Water used to wash ice shall comply
with the safety standards of item 7 of this section.
Item 14. Wholesomeness of food and drink: (omitted)
CODES. ORDINANCES, AND ZONING
Item 15.
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69
Storage, display and serving of food and drink:
(omitted)
Item 16.
Cleanliness of employees:
(omitted)
Item 17. Miscellaneous: The premises of all restaurants shall be kpet clean and free of litter or rubbish.
None of
the operations connected with a restaurant shall be conducted in any room used as living or sleeping quarters. Adequate lockers or dressing rooms shall be provided for employees clothing and shall be kept clean.
Soiled linens, coats and
aprons shall be kept in containers provided for this purpose.
Zoning The site is zoned B-3 business district, which, according to the San Antonio Zoning ordinance, revised April 1975, permits food service of the type of this restaurant. Table of permitted uses)
Height, yard, and area requirements (sec. 42-81. table) District
B-3
(Sec. 42-80.
CODES, ORDINANCES. AND ZONING
page
Use
All Uses
Min. front yard
25 ft.
Min. Ea. side and rear yard
10 ft., 15 ft. on side if abuts residence district
Min. area
None
Maximum height
2i stories or 25 ft. Any portion of a building may be erected to exceed the height limit specified in this section, provided that such portion is set back from the required side and rear yards one foot for each two feet of height in excess of the 2^ stories or 25 ft. Yard credits shall be allowed for space occupied by existing buildings, of conforming height, extending from the required yard lines
70
Following are excerpts from the City of San Antonio Zoning ordinance, April 1975, which are applicable to the restaurant and may affect its design.
Sec. 42-86.
Supplementary height regulations.
(a) Height exceptions. The height limits for the various districts shall not apply to church spires, belfries, cupolas, penthouse, or domes not used for human habitation, nor to chimneys, ventilators, skylights, water tanks, parapet walls, cornices, or necessary mechanical appurtenances usually carried about the roof level, provided that such features are limited to that height necessary for their proper functioning, and provided that height does not exceed the limitations of
CODES, ORDINANCES. AND ZONTNa
£age_71
the Airport Zoning Ordinance.
(^)
Excess height.
In any district any main structure
may be erected or altered to a height in excess of that specified for the district in which the structure is located provided that each required side, and rear yard is increased one foot for each two feet of such excess height and provided further that height does not exceed the limitations of the Airport Zoning Ordinance.
(c) Radio and televion tower and antenna, (omitted)
Sec. 42-87.
Supplementary yard regulations.
(a) Reversed corner lot.
In any district a reversed
corner lot, that is a corner lot having to its rear a lot facing toward the intersecting or side street shall have provided on the intersecting or side street side of the corner lot, a side yard having a width equal at least to the depth of the front yard required for a structure on the lot to the rear of the corner lot. This requirement does not apply to a lot in a planned unit development. 6-15-72)
(Ord. No. 40834, Par. 1,
CODES. ORDINANCES. AND ZONING
page
72
(b) Projecting architectural features. Every part of a required yard shall be open and unobstructed from the ground to the sky except for permitted accessory structures and for the ordinary projections of sills, belt courses, cornices, buttresses, eaves, and similar architectural features, provided that such projections shall not extend closer than three (3) feet to any property line and shall not extend more than five (5) feet into any required yard. No portion of a main structure, including eaves and other architectural feasures, may be located nearer than six (6) feet to any portion of an accessory structure.
(c) Accessory structures. (1) Side yard and rear yard requirements. No accessory structure shall be erected or altered so that it is closer to any side or rear line than five (5) feet. In those cases, however, in which no projecting architectural feature is proposed, then, the side and/or rear yard may be reduced to three (3) feet. (2)
In all districts where a rear yard is required. All accessory buildings may occupy not more than thirty per cent (30%) of that rear yard area.
(3)
(omitted)
(4) Reversed corner lot. No accessory structure on a reversed corner lot, that is a corner lot having to its rear a lot facing toward the intersecting or side street, shall be erected or altered nearer to the intersecting or side street line than the front building line to be observed by any structure on the lot to the rear of the corner lot.
CODES. ORDINANCES. AND ZONING
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73
(d) Fences and walls. (1) No fence or wall, other than the wall of a permitted structure, shall be erected or altered ^5.^"^/^°"^ ^^^^ ^° exceed a height of four feet (4 ) with said fence or wall to be so constructed that vision will not be obscured above a height of three feet (3'). No fence or wall, other than the wall of a permitted structure, shall be erected or altered in any side or rear yard to exceed a height of six feet (6'), provided, however, that this subsection shall not apply to fences erected as required by Chapter 20 of the City Code. (Ord. No. 42952, par. 6, 10-25-73) (2)
(omitted)
(3)
(omitted)
(e)
Storage in front and side yards. There shall be
no storage of vehicles (other than noncommercial off-street parking), or storage or display of any merchandise or materials of any kind in any front yard as required by this chapter in any district or in any side yard or rear yard as required by this chapter, which abuts any residence district.
(f) Vision clearance. On any corner lot on which a front yard is required by this chapter, no wall, fence or other structure shall be erected and no hedge, shrub, tree or other growth shall be maintained within the triangular area formed by the intersecting street lines and a straight line connecting such street lines at points twenty-five (25) feet from the point of intersection, measured along such street lines.
CODES. ORDINANCES. AND ZONING
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74
(S) Residence in nonresidental zones, (omitted)
(h) Variation in setback.
In any block in which
seventy per cent (70%) of the lots are occupied by buildings with less front yard than required by existing zoning of such block, construction on the remaining lots therein to the average setback of the previously improved lots shall be permitted.
(Ord. No. 34239, par. 8, 3-31-66)
(i)
(omitted)
DIVISION 7.
OFF-STREET PARKING REQUIREMENTS
Sec. 42-88.
General requirement; when applicable.
No land shall be used, and/no building shall be erected, altered, used, or occupied, and no use shall be operated in any zoning district other than the B-4 district, unless the offstreet parking facilities herein required are provided. Offstreet parking facilities in excess of the amounts heretofore required, need not be provided nor maintained for land, structures, or uses actually used, occupied and operated on the effective date of this chapter.
In the event that after the
effective date of this chapter, land, structures, or uses are
CODES. ORDINANCES. AND ZONING
page
75
enlarged, or expanded, the land, structures, and uses hereby excluded shall not be used, occupied, or operated unless there is provided for the increment only of such land, structures, and uses, at least the amount of off-street parking facilities that would be required hereunder if the increment were a separate land, structure or use.
Sec. 42-89.
Responsibility for off-street parking facilities.
The provision for and maintenance of off-street parking facilities herein required shall be the joint and several responsibility of the operator and owner of the use, structure and/or land on which, is located the use for which off-street parking facilities are required.
Sec. 42-90.
Size and location.
Each off-street parking space shall be an area of not less than one hundred and eighty square feet, exclusive of access or maneuvering area, ramps and other appurtenances.
Except as
otherwise permitted under a special plan for location or sharing of facilities, off-street parking facilities shall be located on the lot on which the use or structure for which they are provided is located.
CODES. ORDINANCES. AND ZONING
Sec. 42-91.
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76
Construction and maintenance.
Off-street parking facilities shall be constructed, maintained and operated in accordance with the following specifications :
(a) Drainage and surfacing. Areas shall be properly graded for drainage, surfaced with concrete, asphaltic concrete, or asphalt and maintained in good condition, free of weeds, dust, trash and debris. (b) Wheel guards. Boundary or perimeter areas shall be provided with wheel guards or bumper guards, so located that no part of parked vehicles will extend beyond the property line of the parking area. (c) Protective screen fencing. Areas shall be provided with protective screen fencing so that occupants of adjacent structures are not unreasonably disturbed, during day or night, by the movement of vehicles. (d) Lighting. Facilities shall be arranged so that thi source of light is concealed from public view and from adjacent residential properties and does not interfere with traffic. (e) Entrancesand_exits. Facilities shall be provided ^ ^ with entrances and exits so located as to minimize traffic congestion. rf^ ^^
ProhibitionofotheiL_uses. Facilities shall not be used for the sale, repair, dismantling or servicing of any vehicle, equipment, materials, or supplies.
up to three-fourths ton.
CODES, ORDINANCES. AND ZONING
Sec. 42-92.
page
77
Minimum requirements for off-street parking.
The minimum requirements for off-street parking facilities are found in section 42-94,
The classification of uses
enumerated in said table are general and are intended to include all similar uses.
Where the classification of use
is not determinable from said table, the director of planning shall fix the classification.
Sec. 42-93.
Sharing off-street parking facilities.
(omitted)
Sec. 42-94.
Table of off-street parking requirements.
(omitted)
DIVISION 8.
OFF-STREET TRUCK LOADING REQUIREMENTS
Sec. 42-95.
General requirements; when applicable.
(a) Truck loading facilities, as hereinafter provided shall be required in all zones other than the B-4 district, for structures containing uses devoted to business, industry, manufacturing, storage, warehousing, processing, offices.
CODES. ORDINANCES. AND ZONING
page
7 8
professional buildings, hotels, multiple family dwellings, hospitals, airports, railroad terminals and any buildings of a commercial nature.
(b) When applicable. No structure shall be designed, erected, altered, used or occupied unless the off-street truck loading facilities herein required are provided. Offstreet truck loading facilities in excess of the amounts heretofore required need not be provided nor maintained for structures actually used, occupied, and operated on the effective date of this chapter.
In the event that such structures
are enlarged, expanded, or changed, the structures hereby excluded shall not be used, occupied, or operated unless there is provided for the increment only of such structures, at least the amount of off-street truck loading facilities that would be required hereunder if the increment were a separate structure.
Sec. 42-96.
Responsibility.
The provision for and maintenance of the off-street truck loading facilities required shall be the joint and several responsibility of the operator and owner of the land upon which the structure requiring the facilities is located.
CODES. ORDINANCES. AND ZONING
Sec. 42-97.
page
79
Types and location.
(a) Types. For the purpose of this chapter there shall be two sizes of off-street truck loading spaces designated "Large" and "Small".
(1) Large spaces. Each "large" space shall have an overhead clearance of at least fourteen feet, shall be at least twelve feet wide, and shall be at least fifty feet long, exclusive of access or maneuvering area, platform, and other appurtenances;
&
D 0) O
BIBLIOGRAPHY
Article IX Restaurants, Eating and Drinking Ordinance Bangs, Scholer, "Costs and codes are revising kitchen design," Hospitality, August 1975, pp. 57+. (Contains current cost and space information as well as other design information) Biel, Alexander L., "Trends in Travel Market Segments." The Cornell Hotel and Restaurant Administration Quarterly, Nov. 1972, Vol. 13, no. 2, pp. 46-49. (Some information on consumer trends especially as connected to tourism) "Customers Know More About You, Are You Learning Enough About Them," Institutions, April 15, 1973, pp. 69-71. (Not too good, some information on research to find out consumer attitudes towards your establishment, also there is a chart with a brief patron breakdown for various types of food service operations) Hicks, Mrs. Agnes A., Visiting Assistant professor. Department of Food and Nutrition Texas Tech, interviewed Fall 1975. "Institutions/VFM Unique Profile of Patron Expectations," Institutions, April 15, 1973, pp. 62-67. (Some information on how the patron reacts to decor m relation to expected service) Keiser, James and Kallio. Elmer. Controlling and Analyzing Costs in Food Service Operations, New York: John Wiley & Sons, Inc. 1964. ^ x.,- u(Good on economic considerations and for establishing criteria on such things as labor, equipment, receiving area and storage) Kotschevar. Lendal H. and Terrell, Margaret E Fo2d Service Layout and Equipment Planning, New York. John "lillllleTlknZooi. design)
Covering most aspects of restaurant
BIBLIOGRAPHY
Local Climatological Data, 1974, San Antonio, Texas, U.S. Department of Commerce. Morgan, William J. Jr., Supervision and Management of Quantity Food Preparation. Berkeley, California: McCutchan Publishing Corporation, 1974. (Comprehensive history and recent trends) Mr. Music, Manager of Bix Texan Restaurant, interviewed November 1975. Packet of Tourist Information from the San Antonio Chamber of Commerce. "The Patron, Love Him or Lose Him," Institutions, April 15, 1973, pp. 50-61. (Supplements the article: "Institutions/VFM Unique Profile of Patron Expectations) "Restaurant," Encyclopedia Britannica, Vol. 19, Chicago: William Benton, Publisher, 1972, pp. 233-235. (Basic historical background) Texas Almanac 1974-75, Dallas: A.H. Belo Corporation, 1973, p. 246. (Background information on San Antonio) San Antonio Annual Business Trends, Research Department, Greater San Antonio Chamber of Commerce "San Antonio," Encyclopaedia Britannica, Vol 19, Chicago: William Benton, Publisher, 1972, pp. 987-988. (Contains historical background, with some on the city economy) U.S. Bureau of the Census, Census of Population and Housing: 1970, Census Tracts, Final Report PHC (1)-186 San Antonio, Texas SMSA "Restaurant Site Selection," Darley/Gabor Associates, Inc. The Cornell Hotel and Restaurant Administration Quarterly, Nov. 1969, Vol. 10, no. 3, pp. 61-69. (Good on site selection criteria) Zoning Ordinance 1975, City of San Antonio, Texas, Revised April 1975.
32
c o a
Q.
7 placing this area over the center dining room which allows access to all three dining room by the use of stairs.
These stairs then become a dramatic
^. . dxning ^ ^
dining stairs
stairs dining
THE GARDENS
design element.
page
8 8
Since entry into the restaurant is on this
upper level the entire biiilding is sunk six feet into the ground malcing the climb to the entrance level only 11 feet. The climb is designed to
be as easy as possible as well as
an experience which will prepare one for entry into the restaurant and set the mood of "the gardens."
This is done
by the use of gently sloping ramps leading from the parking lot and landscaped on either side.
The banquet room is on the upper level located over the dining room on the right, making access by people using the main entrance convenient.
There is also a back entrance for those
groups who use the facility regularly and can therby avoid the main entrance.
The entire stmcture is shifted at a 45° angle to the site property lines.
This allows south-easterly breezes prevelent
in the stunmer to move accross the front blowing orders away from tlie building aid bringing breezes into the dining rooms when they are opened up to the outside. Also, at this angle the building is shown off to its best advantage because of the way in which the site is viewed from the highway.
For bad weather there is a covered drop-off leading directly into the building.
The drive is built
up six feet so that
the climb to the entrance is only five feet.
Tlia GARDENS
— —
_
o ^ page o V
,—
Materials which would blend with the garden theme where chosen for the structure.
The superstructure is poured-in-place
concrete, but those surfaces which are visable are given an exposed aggregate finish.
The ceiling is a system of suspended
wood slats so spaced to allow the penetration of air conditioning and artificial light.
'Malls are glas3 or struotual concrete
block faced ;vith stone veneer.
In the kitchen glazed concrete
block is used with no stone veneer.
Floors are covered with
carpet except for major traffic areas which are covered with stone.
latchen floors are tile.
The floor and roof structure is two aa d one-way solid slabs. In the dining rooms where columns are spaced 16 feet on center a one-way system is used.
The kitchen, which has
bays 20 feet square, uses a two-way slab.
The upper level
uses both systems depending on bay size; the largest bay being 32 feet by 20 feet.
HVAC is handled by a five zone^ double duct, high velocity system for maximum comfort and control.
