Your restaurant floor plan consists of an outline of the eatery which includes the entrance, dining area, storage, kitchen and bathroom. An ideal floor plan is one which incorporates operational workflow while simultaneously communicating the brand to patrons. Below are four tips for successfully tackling it.
Determine the Operational Restaurant Areas
There are a number of operational restaurant areas that every eatery should have, whether it is a fast food or five star establishment, and these are:
- Entry and reception area: The entrance is without a doubt one of the most important areas. It must communicate your theme and concept in a manner that entices people to enter. If you plan to open a quick service eatery or café the entrance can be simple, but you always want elegance.
- Eating area: The typical restaurant requires sixty percent of its space to be utilized for seating, traffic flow and eating. The exception to this is if you’re running a quick service or delivery only establishment. Those that intend to use POS (point of sale) systems must decide where the terminals will be placed.
- Bathrooms: When bathrooms are positioned near the kitchen, it is possible to save money through connecting nearby water and plumbing lines. If size allows it, you’ll also want to setup a bathroom that is only available to the staff members, and in most jurisdictions each bathroom must be compliant with the ADA (Americans with Disabilities Act).
- Kitchen: The typical restaurant requires about forty percent of its space to be used for the kitchen. In order to function properly, it will need things such as electrical wiring, ventilation hoods, floor drains with gas and water lines.
- Office and staff area: The majority of restaurants require an office in back which is used for holding important business documentation such as employee files, computing equipment, cash and tax documents. This area should also include an employee lounge where workers can rest and socialize during breaks.
- Loading dock: It is generally not a good idea to get your food, ingredients and restaurant supplies via the same entrance which patrons use to enter the restaurant. It is not only tacky, but also inefficient. Most commercial buildings come complete with back entrances or loading docks which can be used to bring in vendor deliveries. If this isn’t the case, you should choose another location.
Consider Your Space
Prior to sketching the restaurant layout, you’ll need to consider where the utilities are situated, which interior elements can and cannot be altered, and any zoning or landlord restrictions. Reconfiguring an aging restaurant is generally more affordable than beginning with undeveloped commercial space.
Design the Kitchen Layout
Every restaurant requires a kitchen that includes four key things, which are staff members, the food, order information and waste management procedures to safely handle steam, smoke and cooking fumes. Grease and waste water must be properly disposed of.
Recommended Dining Area Size
The size of the dining area should depend on the type of restaurant you intend to operate. For fine dining you’ll want eighteen to twenty square feet for each diner. For full serviced casual dining you want fifteen to eighteen square feet and for bistro service and countertop dining you want twelve to fifteen square feet.