It is easy to be impressed when planning the layout of a new restaurant. No two restaurants are the same. The type of clientele, the design of the building, and the desired atmosphere can influence the choice of layout. There are some fundamentals; however, that must be followed when planning a design.
First, don’t underestimate the importance of the layout. The layout is an area often discussed in restaurant reviews. It is not only essential for customers in a restaurant, but it is crucial for general operations.
If there is not enough space for the change of servers, the punctuality of meals can be affected. On the other hand, there must be many seats so that waiting is minimized.
A good layout can dramatically improve an establishment’s revenue, while a poor plan can have a strong negative impact.
Then, the restaurant should be created to encourage people to visit the area where more money can be earned. This will depend on the type of restaurant. Some restaurants make a large amount of revenue at the bar. Others receive mainly from sitting food purchases.
The goal is to move customers from the door to areas where they will spend the most money. A practical layout allows this to happen without affecting the service.
There should never be a time when aisles or passageways become crowded. A great way to deal with congestion is to set up multiple areas where customers can spend money.
This allows you to maximize your space and obtain more revenue without compromising the atmosphere. Remember to enable customers at around four square meters per person.
Tables suitable for large or small groups are preferred to rearrange and combine smaller meals.
In addition to the main dining areas and bars, attention should be paid to several other vital areas. The customer service area in front of the restaurant should be inviting.
Simple is the best in this area, as you don’t want to hinder the flow of the rest of the restaurant. The waiting area should be comfortable and large enough to handle peak hours. You don’t want a large number of people gathered at the front door with nowhere to go.
If possible, place the bar area near the front door so that it can also serve as a waiting area. In the kitchen, efficiency is critical. An assembly line style layout generally works best. The less confusing this area, the better. Check that your arrangement complies with all health department regulations.
If your budget can afford it, it is usually best to hire an interior designer with experience working with restaurants. Generally, they can determine the best layout for a specific space. Don’t be afraid to adjust your design if you think something is not working well. Sometimes, just a small adjustment is needed to increase efficiency and revenue.