Planning Your Restaurants Layout And Floor Plans
The layout and floor plans should also be based on the type of service that the restaurant will give. Fast and self-service restaurants would need less distance between the tables since the food won’t be served there. For other restaurants that provide table service, the space between the tables is significant to prevent too much clutter in a specific part of the restaurant.
-Type of building
The layout plan is restricted by the type of structure where the restaurant will be built. You should be able to take into consideration all the different curves and the minor details in the structure before proceeding.
Proper lighting is essential for every restaurant. The lighting should be able to match the mood and the type of service of the restaurant. A relaxed atmosphere can complement bright lighting, while subtler shades can accompany severe and serene moods.
Designing the restaurant will be divided into two essential parts: the dining area and the production area.
The dining area is essential because this is the essence of the restaurant’s structure. The people should be comfortable eating in the restaurant, which will be determined as early as the designing phase. Studies have revealed that 50 percent of the time, people come to restaurants as pairs, 30 percent come alone, while the remaining 20 percent usually come in groups.
The production area is the second major part of any restaurant. The main thing about the production area should be efficiency. The organization of the kitchen will determine the speed by which the food can be cooked and served. The production area design should consider other things like space for storage, food preparation, baking, cooking, trash storage, production aisles, employee facilities, etc. Restaurant startup costs cannot be overlooked! Get $200,000 US Government Grants for new businesses. Claim your FREE $79 Gov Grant book!
In hiring design consultants, the restaurant owner should never forget to put a confidentiality clause in the contract. This prevents the consultants from leaking certain design parts to others, especially competitors. This can be as simple as a single-line clause that states that the client will own everything regarding the design.
These are some valuable things to remember in designing your restaurant. The most important thing to remember is that the people who will eat at the restaurant, will be the ultimate lever of its success or failure.