Marriage Garden Plan (16 Rooms) – Banquet, Lawns & BOH Flow | Arcmax Architects

Complete Marriage Garden Plan | 16 Rooms + Service/BOH Flow Explained By Arcmax Architects, call +91-9898390866 for marriage garden design and planning in delhi, mumbai, chennai, hyderabad, ahmedabad, bangalore, lucknow, patna, jaipur and nagpur

Designing a marriage garden that truly works on the wedding day is about flows—how guests arrive, seat, eat, celebrate, check-in, and rest—without colliding with service traffic. Below is a practical, India-focused blueprint for a 16-room marriage garden with a smart Service/BOH (Back-of-House) system .

Arcmax Architects & Planners — specialists in high-performing marriage garden and resort design. We craft complete wedding campuses with 16-room clusters, grand banquet + pre-function, double lawns, and a seamless Service/BOH flow so guests enjoy smooth celebrations while operations stay invisible. From concept to GFC (architecture, interiors, landscape, structure & MEPF), we deliver code-compliant, Vastu-aware, cost-smart solutions across India.

1) Program at a Glance

• Keys (rooms): 16 (12 Deluxe + 4 Suite/VIP)

• Major venues: Grand Banquet Hall + Pre-function, 1–2 Lawns, Stage/Mandap, Dining/Buffet Courts

• Public support: Reception, Lounge, Bridal/Groom Rooms (Green Rooms), Washrooms, Security

• BOH/Service: Kitchen complex, Dishwash/Scullery, Cold & Dry Stores, Staff Changing & Dining, Housekeeping, Laundry, Engineering (DG/Transformer), STP & Pump Room, Waste Yard, Service Drive/Loading Dock

2) Site Zoning & Arrival

• Dual gateways:

  • Guest Entry: leads to arrival court, drop-off, reception, and clear wayfinding to banquet/lawn.

  • Service Entry (separate): leads to loading dock, kitchen receiving, waste yard, and staff areas.

• Parking: plan 1 car per 3–4 guests (banquet capacity) + rooms. Typical car bay: 2.5m × 5.0m; provide a looped internal road for smooth circulation and fire tender access (≥ 6m wide).

• Wayfinding: tall, well-lit, bilingual signage; distinct color coding for Guest vs Service routes.

3) Banquet Hall & Pre-Function

• Capacity planning:

  • Round-table dining: 1.0–1.2 sq m per guest (including aisles).

  • Theatre/ceremony seating: 0.7–0.9 sq m per guest.

• Pre-function width: 5–7 m clear to handle milling, photo ops, and buffet spillover.

• Stage/Mandap: raise 0.6–0.9 m, allow backstage service passage (min 1.5 m).

• Acoustics: use acoustic ceiling/wall panels and double doors to reduce sound bleed to rooms.

4) Lawns, Stage & Dining

• Double-lawn strategy: one ceremony lawn (quiet, near stage/mandap) and one dining lawn (closer to kitchen/service).

• Surface & slope: firm, level base with 1–1.5% slope for drainage; avoid trip hazards on cable runs.

• Outdoor power & water: distributed power posts, hose bibs, and weather-protected sockets at 20–25 m intervals.

• Lighting: façade wash + festoon/string lights + tree uplights + pathway bollards; dimmable zones.

5) Guest Rooms (16 Keys)

• Configuration options:

  • Courtyard cluster (quiet, photogenic, wedding-ready)

  • Linear block (efficient, compact services)

  • L-shape (frames lawn or pool)

• Privacy & acoustics: place rooms away from stage; use buffer zones (green belts, service yards, or banquet back) to cut noise.

• Housekeeping pantry: 1 per floor near the lift/stair; linen chute or dedicated trolley bay.

6) BOH/Service Flow (Core of Reliability)

Target: guests never see dirty dishes, garbage runs, or staff changing lines. Plan service circulation that never crosses guest routes.

Kitchen Complex (near banquet + dining lawn):

• Receiving & QC → Cold Rooms (veg/non-veg), Freezer, Dry Store → Veg/Non-Veg Prep → Hot Kitchen → Pass/Expo Counter (to banquet/lawn)

• Dishwash/Scullery (separate clean/dirty flow) connected to Soiled Dish Drop from banquet

• Garbage Yard (wet/dry segregated) with wash area, away from guest wind path; easy truck access

Staff & Support:

• Separate staff entry, Biometric gate, Male/Female changing rooms, Staff dining near kitchen but hidden

• Housekeeping: central store + floor pantries; Laundry (own or contracted) with soiled/clean segregation

• Engineering: DG/Transformer, panel room, HVAC plant, STP, pump room—on service spine, acoustically isolated

Service Corridors & Doors:

• Internal service corridor width: 1.8–3 m (two trolleys pass)

• Major service doors: 1.2–1.5 m clear width; dock height ~ 1.05 m with ramp

7) Kitchen & F&B Details

• Sizing thumb-rule: total kitchen + prep + stores typically 25–35% of combined dining/banquet area (contextual).

• Zoning hygiene: strict veg/non-veg separation if required, hand-wash stations at entries, pest-proofing details.

• Buffet strategy: island counters with ≥ 1.5 m circulation; straight return route for refills from kitchen.

8) Codes, Fire & Accessibility (India Context)

• Provide two independent exits from banquet; fire-rated doors and enclosed staircases as per applicable codes.

• Hydrant ring main, extinguishers, alarm/PA, emergency lighting, illuminated exit signage.

• Barrier-free routes (ramps, handrails, accessible WC), tactile paving near level changes.

• Always verify final dimensions, capacities, and systems with local bye-laws/NBC/Fire authorities and your consultants.

9) Vastu & Orientation (Optional)

• Entry: North/East favored; kitchen in SE; mandap/stage towards NE/E lawn edge (as feasible).

• Balance Vastu guidance with functional BOH and fire norms—function & safety first.

10) Landscape, Signage & Night Ambience

• Planting: native, low-water species; dense green buffers behind stage and around service yards.

• Water bodies: shallow reflective pools or fountains near arrival; ensure child safety and anti-slip edges.

• Wayfinding: gate → arrival → banquet/lawn/rooms; consistent typography, reflective at night.

11) Phasing & Budget Control

• Phase 1 (revenue start): arrival court, banquet + pre-function, one lawn, kitchen core, 8–16 rooms, basic landscape & lighting.

• Phase 2 (enhance): second lawn, remaining rooms, bridal/groom suites, pool/spa, expanded staff blocks, façade lighting upgrade and room expandible till 48 rooms.

• Value engineering: standardize room modules, use modular kitchens, prioritize service spine quality over cosmetic extras.

12) Quick Specs Cheat Sheet (Indicative)

• Service road width: ≥ 4.5–6.0 m

• Fire tender turning radius: 9–12 m (check local norms)

• Pre-function depth: 5–7 m

• Stage back-service: ≥ 1.5 m clear

• Parking: 1 bay/3–4 guests + rooms; accessible bays near entry

• Guest corridor width (rooms): 1.8–2.1 m

• Outdoor event power: distributed, weather-safe sockets every 20–25 m

Sample Area Logic (for scoping)

• Banquet (500–700 pax round tables): ~ 600–840 sq m

• Pre-function: 150–250 sq m

• Kitchen + Stores + Scullery: 200–300+ sq m (contextual)

• Two Lawns: 1,000–2,000 sq m combined (comfortably handles ceremony + dining)

• Rooms (16 keys): 25–35 sq m per key (net), plus corridors & services
  (Adjust to plot size, FSI, and brand positioning.)

Bottom Line

A successful 16-room marriage garden hinges on clean separation of guest and service flows, right-sized banquet/lawns, and a kitchen-centric BOH spine that keeps operations invisible yet lightning-fast. Get the flows right, and décor becomes the cherry on top—guests feel cared for, and owners see higher ratings and repeat bookings.

Need a site-specific layout with area statement and 3D views? Share plot size, city, photos/topography, and target capacity—we’ll tailor a masterplan and BOH diagram around your goals.