Below is a list of items to consider when designing your
Costs: It’s tempting to
cut corners when designing the layout of a restaurant. But doing so can lead to
long-term problems and unnecessary renovations. As with any investment, it’s
important to consider a long-term business plan when deciding where and how to
spend money during the design process.
Space: The amount of space
in the building is usually a product of the location and property selected.
Ample space has to be given to the kitchen for food storage and equipment. A
small area for staff and a manager’s office should be factored in. Otherwise,
revenue-generating areas must be maximized. This includes the dining area, bar,
and hostess stand, all of which should be large enough to accomplish the goals
of the business.
Entrance: The entrance is
the first and last impression your business makes. It has to be inviting, and
it has to capture the essence of your restaurant. It should be big enough for
guests to gather if there’s a wait, but not so big that it takes space away
from the dining room and bar.
A good entrance contributes to
the natural flow of a restaurant’s layout. It sends guests on their way to a
revenue-generating destination. It provides a platform for the buzz of the
building. Something positive should be happening inside your building; whether
it’s great food, a crowded bar, or a banquet event. This should be visible from
the entrance, and convince guests to enter.
Dining Room: When
designing dining room layout, a few questions stand out. Tables or booths? Open
or tightly packed spaces? Dark or bright colors? Modern or classic fixtures?
The answer to these questions comes with the clientele your business covets.
The important point is that finding a middle ground with any of these questions
usually makes a dining room attractive to all customers.
A dining room should have a
natural flow, from the lobby to the bar to the dining room to the kitchen.
Enclosed spaces and partitions generate opportunities for large parties and
banquets. In many cases, a healthy combination of booths, tables, large tables
and private spaces give the best chance to maximize revenue.
Bar: The bar has to fit
into the concept of the restaurant. At the same time, it should stand alone as
a comfortable destination for any dining experience your restaurant offers. A
great bar space does both, while being visually inviting and highlighting the
products the bar hopes to sell.More and
more customers are choosing to dine at the bar, so oval bars where patrons can
see and converse across the bar are most popular.The installation of flat screen TV’s are
contingent on the concept and customer base you are looking to attract.
Kitchen: The kitchen has
to have adequate space for all of the necessary equipment, plus ample room for
employees to work. Necessary equipment can include ovens, stoves, broilers,
fryers, a dish machine, triple sinks, and plenty of shelf space. A prep area
and industrial sinks usually accompany dry storage space. The kitchen should be
just large enough to accomplish the goals of the restaurant. Employees should
be able to move comfortably and safely in a fast-paced, high-stress
Food storage area: There
must be plenty of room for food storage. This includes a walk-in refrigerator,
a walk-in freezer and a dry storage area with plenty of shelf space. A new,
roomy walk-in refrigerator is a wise investment for a new restaurant, since
refrigeration failures are common and can lead to serious losses. Storage space
should be in a corner or far wall of a kitchen, and preferably near the
manager’s office. This way, it will be more secure and less prone to theft.
Restrooms: The restrooms
are the most underrated aspect of the design and layout of the building. Most
guests who dine in a restaurant will visit the restroom during their stay. The
restroom has to have fixtures that contribute to the sense of cleanliness. It
should be large enough to accommodate multiple guests without taking room away
from the dining room.
Office: The manager’s
office should be as small as possible, while still allowing business to be
properly conducted. It should be in a secure location of the building, far from
the dining room, employee area, and buzz of the kitchen.
Employee Area: There must
be space for employees to congregate, store personal belongings and hang coats.
There must also be room for important information to be communicated, such as
work schedules, managerial notices. The best opportunity to create this space
is usually in or next to the kitchen area.
(Source: all foodbusiness.com)
Make sure to look for Tip #5 next month…”Menu and Pricing”