The one critical aspect of determining a successful restaurant from one that is not is the restaurant’s design. Going through the article, you will understand how you can make the most available real-estate on hand, possibly coming up with the most efficient floor plan. A good floor plan can mean the difference between a crowded or an efficiently managed restaurant that benefits the team working on grounds and favors the patron’s dining. Restaurant floor plans can seem complex, but there are a few things that, when kept in mind, make the task easy to navigate through.
A Dedicated Blueprint
Each job should have their dedicated area that does not coincide with any other department. The kitchen, dining area, and beverages should have a dedicated space in the layout. This churn out the most efficient and the least crowded restaurant possible and helps your teamwork to the best of their capabilities during the rush hours.
Understand The Difference
Various factors will need special consideration while consummating a stellar floor plan for a restaurant. These are things like the type of restaurant you plan to have, the level of intimacy required for the patrons, the furniture, the menu, and a couple of other things that you will need to have at the back of your head while designing the floor plan. To help you understand an example, a rapid turnover restaurant like a fast-food joint would have furniture that is not as cozy and comfortable as those in a restaurant that emphasizes the customer’s experience. So, the fast-food joint would have tables and chairs that do not allow the dinners to get very comfortable, like tabletops and chairs that are usually smaller. In comparison, the opposite themed restaurant will feature big comfy chairs that allow diners to lean into and large tabletops for more comfortable dining.
The Designation Of Area From The Total Available Space
The kitchen: This is the heart and soul of your restaurant; you need to put away almost 40% of the total area for the kitchen, as most of the large appliances will be in the vicinity, away from the eyes of your patrons. The kitchen and the storage, preparation, cooking command 40% of the restaurant’s total available area.
The dining area: following the kitchen, this has to be right up there with the kitchen to make the restaurant’s heart and soul. The only difference is this is the area experienced and seen by the patrons, so it needs to be kept and managed better than the kitchen. Almost 60% of the total area goes into the dining area to make a comfortable dining experience. It includes the site for the aisles, the waiting area, and the cashier. A 6000 sq. ft restaurant would mean a seating area of 3600 sq. ft and a kitchen, storage, and the rest are 2400 sq. ft.
