Hacks for an Efficient Restaurant Floor Plan for a Successful Restaurant Venture

3rd part

A new restaurant is an exciting business venture. However, designing a new restaurant can be challenge for a first-timer. There are several aspects to keep in mind to ensure aesthetic ambience, exciting vibe and yet ensuring a stress free workflow for the customers and the staff. 

There are some pointers when approaching a layout or design for a restaurant. Though the actual site may mostly dictate this, the concept you have chosen for the restaurant, the menu and the service style will also play a large role in the design of your restaurant. That means even before you decide on your location you need to be clear on the concept, the menu and the service style of your proposed venture. 

Dining Areas Communicate Your Concept 

Your restaurant dining area is where you’ll confidently speak about your restaurant concept and brand. Color schemes, design materials, decorative accents, textiles and finishes, and even tabletop and seating furniture, all play a part in your dining brand. So, be sure to really consider what your brand is and how you can deliver the experience through visual and tactile means.

Back to Front Rule

Most experienced and successful restaurateurs work from the back-of-house (kitchen) forward when designing a restaurant floor plan. This back-of-house to front-of-house design approach ensures that you don’t over-allocate space to the entrance, waiting, and dining spaces at the expense of your kitchen, which is always a mistake a novice makes while designing spaces. Only after defining your kitchen and dining spaces in your restaurant floor plan should you allocate space for your waiting area, bar counter etc. . 

In primary space planning, the general rule of thumb for determining the area allocated: 

1. Dining Room: 60% of Total Area
2. Kitchen & Storage:  30% of Total Area
3. Restrooms & office: 10% of Total area

#1 Primary Spaces in Your Restaurant Floor Plan

You have several primary spaces to consider in your restaurant floor plan. How you address each of these elements plays a role in your operating efficiency and the quality of service you deliver to guests. These include:

• The Kitchen — In most restaurant floor plans, the kitchen takes up about 30% of your space. This might seem like a lot for a space that customers never see, but it’s the heart of your operations. It’s important that you start here on your restaurant floor plan so you don’t compromise this area. Today most restaurants have kitchen, which are visible to the customers to create a sense of drama.
• Restrooms — If you can place restrooms near your kitchen area, you can save money by tying into nearby plumbing and water lines. Depending on the size of your space, it can be a good idea to add a staff-only restroom and changing area, too. Including a small office space for admin work you should allocate 10% of your space here. 
• Bar or Countertop Area— A bar or counter service area can be a great addition to a restaurant space, even if you’re not a bar or quick-dining establishment. It provides a comfortable waiting area if space is tight and supports popular counter seating for casual dining concepts. You can also promote a juice bar or a dessert/ice cream counter in this space, which will add, on to your revenue streams. 
• The Dining Area — This is the core zone of your restaurant floor plan. Enough seating and traffic flow are the two most important ingredients in this space. After that’s established, you can apply design elements that communicate your concept and brand. Your goal is an inviting, comfortable space that pulls guests in and makes them want to return.
• The Entry & Waiting Area — Your entry is the advertisement for your restaurant. It should communicate your concept and tempt passers-by to enter. Once inside, the greeting and waiting areas depend on the type of restaurant. For fine dining, this area needs serious consideration if you have wait times. For fast /casual dining and for a cafe this space can be minimal.

#2   Start from the Kitchen Space

Your kitchen position and workflow plan is the most important element in your restaurant floor plan. If this doesn’t work, your restaurant will fail very early. It’s that fundamental. That’s why the kitchen is the first space you design in a restaurant.  Its also advisable to use a kitchen consultant to plan your kitchen and the equipment at a small cost but with huge benefits. For a smaller venture, the equipment supplier themselves will plan your kitchen but you need to get it wetted by a professional. 

General spaces in a restaurant kitchen 

• ·      Dish washing areas 
• ·      Pot washing areas
• ·      Storage areas including Refrigeration 
• ·      Food preparation areas 
• ·      Service areas

#3 Place Restrooms in Your Floor Plan

Restrooms should be accessible, but separate, from the dining area. Having a restroom door that next to a dining area isn’t a comfortable situation for anyone. Ideally they should not not open directly onto the dining room. Also, ideally have asseverate restroom for the employees

It’s a good idea to consider restroom placement after you’ve identified your kitchen space in your restaurant floor plan. Placing your restrooms near kitchens can save you money on your plumbing by tying into nearby lines..

Finally, don’t be stingy with restroom space. Your guests will remember a bad experience in restrooms.  Restrooms should be roomy, not tight and cramped, and fitted with easy-to-clean fixtures and finishes. I always check the restrooms to see if the restaurant is functioning efficiently. 

#4 Include a Bar or Countertop Area in Your Restaurant Floor Plan 

Bar or countertop dining areas can be a great addition to your restaurant floor plan. It’s a more profitable use of space than a large waiting area since patrons can order drinks while they wait.  It can be just a juice bar or an interesting drink bar. 

Placement of a bar or countertop that shares its back wall with the kitchen works very well, especially in small spaces. That lets you tie into your existing plumbing for bar sinks, plus you can add a pass-through window to the kitchen for take always or food aggregators like Swiggy or Zomato or Food Panda drivers to pick up their orders. 

#5 Design the Dining Area in Your Restaurant Floor Plan

Your dining area (or dining area plus bar or counter) should use around 60% of your restaurant floor plan. Within this space, you may have many table style and placement options. What you do here really depends on the type of dining concept you have chosen. 

The general seating guidelines that should be observed are:

• Fine Dining: 18 – 20 Square Feet
• Full Service Dining: 12 – 15 Square Feet
• Fast Food: 11 – 14 Square Feet

Furniture Guidelines:

• Table Height: 29″ – 30″
• Bar Height:30″ – 36″ – 42″
• Seat Height:17″ – 18″
• Bar Stool Height: 29″ – 30″

#6 Place an Entry & Waiting Area in Your Restaurant Floor Plan

The last place we cover in the restaurant floor plan is the first place your guests see. Yes, your entrance is every bit as important as the other areas in your floor plan covered above.  If you need defined wait space up front, plan this area to allow traffic flow in and out, and accommodate seating if at all possible. A few comfortable chairs work, but bench seating against the wall can be a better use of a tight space. And, if it works in your location and climate, adding outdoor seating to your wait space can be a good idea. 

Like your dining room, the design of your entrance should clearly communicate your restaurant concept and brand. This is the first visual and tactile experience your patrons have when entering your establishment, so carry your dining room design choices forward to your entry, and even beyond. Even on a limited budget, you can impart your brand with entry signage on windows or chalkboard walls. Or, simply customize your door to compliment your signage and brand concept.

#7 Outdoors Design 

If you are fortunate enough to have an outdoor dining space, good weather and no pollution, your restaurant theme should extend there as well. Sturdy outdoor tables and chairs are a must.. If the view from your outdoor dining area isn't all that great, like a parking lot or a busy road for example, consider building a lattice wall with some climbing plants or other divider. And don't forget about shade. Outdoor awnings are vital during the hot summer months for customer comfort.