Restaurant Layout Basics

Restaurant Layout Basics

Restaurant Layout Basics

The Restaurant Entrance

The entrance area to a new restaurant can be just as important as the inside, when it comes to gaining new customers. Depending on your theme, you can use signs, music, lighting, awnings and flowers to make an attractive restaurant entrance. While the dining room, bar and kitchen are important parts of a new restaurant design, don’t forget the outside/ entry area. After all, it is the first area that customers see. Signage, lighting, seating and decorations are just a few areas to consider when opening a new restaurant.

The Waiting Area

Not all restaurants have the space to designate as a waiting area. Those do have space may opt to keep it separate, while others incorporate it into bar area. Along with benches or chairs for customers to wait comfortably, your waiting are should also have some menus nearby for customers to peruse as they wait.

This is also a good place to display a bulletin board of other events at your restaurant (wine tastings, weekly specials, happy hour, etc...).

The Restaurant Bar

If you plan to have a full-service bar in your restaurant- one that customers can sit at for drinks and a meal- it should be just as welcoming as your dining room.

Restaurant Kitchen

At the center of any restaurant is the kitchen. Even though most commercial kitchens are not in view of the public, the layout is just as important as the dining room. The size of the kitchen and the type of food you are serving will dictate what type of commercial equipment you'll need to purchase and the layout of the kitchen. The size of your restaurant kitchen will also play an important role in creating your menu.

Restaurant Restrooms

Design and ambience carry through to restaurant restrooms. Restrooms should be checked at least once at the start of every shift (preferably more often if it is busy). A hostess or bus person can be assigned the task of refilling paper products and taking out the trash.

Objectives of Good Layout:

01)  Reduces production cost
02)  Increases employee safety
03)  Better quality product
04)  Reduces capital investment
05)  Better service to the customer
06)  Increases flexibility
07)  Reduces the work in process to the minimum
08)  Minimizes material handling and loss
09)  More effective utilization of the floor space 
10)  Reduces work delays and stoppages
11)  Better work methods and utilization of labor
12)  Improves control and supervision
13)  Easier maintenance
14)  Better utilization of equipment and facilities
15)  Elimination of congestion points