Restaurant Floor Plan
Every restaurant should have a functional and practical floor plan. A well-designed restaurant creates a welcoming environment for patrons. It also increases staff productivity and sales.
Proper design should take into account all aspects of operations. It should provide a functional and efficient kitchen, delivery access and storage, and good work flow for the wait staff to and from the kitchen.
A good plan should especially concentrate on the public areas. These include the dining area, bar, waiting lounge and restrooms. Any restaurant floor plan should aim to create a quality dining experience for patrons and a good work environment for employees.
How to Use Restaurant Floor Plans
A restaurant business plan outlines brand strategy, financial projections, construction budget and space requirements. In addition, it also clearly defines the design and optional needs for the restaurant. A well designed restaurant floor plan aides in the achievement of a restaurant owner's business plan. Restaurant floor plans are key when designing a new restaurant, renovating an existing space, hosting an event, or documenting emergency evacuation plans.
How to Create a Restaurant Floor Plan
- Establish a budget. Although cutting corners when designing is tempting, it can lead to unnecessary problems down the road. These may require remodeling or renovation costs that, if incorporated into the original plan, could be avoided. Keep in mind that the key is to provide a clean, comfortable environment for your patrons to enjoy and a functional place for employees to work. A restaurateur needs to be willing to invest what it takes to achieve these goals.
- The entrance is the first impression. It's not only the first but it is the last impression that your business makes on customers. The entrance should capture the essence of the restaurant. A well-designed entrance is inviting, provides ample space, and should make guests want to enter.
- Plan for ample kitchen flow and storage space. The kitchen needs to be large enough to accomplish the goals of the restaurant while being efficiently designed. From the appropriate equipment, ample food prep area, storage dry storage, shelves, freezer space, to industrial sinks the flow of the kitchen must allow employees to move comfortably and safely.