The one critical aspect of determining whether a restaurant is successful or not is its design. By reading the article, you will understand how to maximize the use of available real estate, potentially creating the most efficient floor plan. A good floor plan can mean the difference between a crowded and an efficiently managed restaurant that benefits the team working on the grounds and favors the patron’s dining experience. Restaurant floor plans can seem complex, but there are a few things that, when kept in mind, make the task easy to navigate.

A Dedicated Blueprint

Each job should have its dedicated area that does not coincide with any other department. The kitchen, dining area, and beverages should have a dedicated space in the layout. This churns out the most efficient and the least crowded restaurant possible and helps your team to the best of their capabilities during the rush hours.

Understand The Difference

Various factors will need special consideration while consummating a stellar floor plan for a restaurant. These are things like the type of restaurant you plan to have, the level of intimacy required for the patrons, the furniture, the menu, and a couple of other things that you will need to have at the back of your head while designing the floor plan. To help you understand an example, a rapid-turnover restaurant like a fast-food joint would have furniture that is not as cozy and comfortable as that in a restaurant that emphasizes the customer’s experience. So, the fast-food joint would have tables and chairs that do not allow the diners to get very comfortable, like tabletops and chairs that are usually smaller. In comparison, the opposite-themed restaurant will feature big, comfy chairs that allow diners to lean into them and large tabletops for more comfortable dining.

Avoid Skipping The Permit Formalities

Before initiating the design execution, you need to pay attention to key aspects such as compliance and documentation. Most people even overlook one of the most essential steps, i.e., setting up proper Site Plans for Building Permits. These plans go beyond the architectural requirements—they are required to inform the authorities about the exact layout of the property. It is important to have these plans such that your restaurant adheres to health codes, safety regulations, and zoning laws.

The Designation Of Area From The Total Available Space

The Kitchen:

This is the heart and soul of your restaurant; you need to put away almost 40% of the total area for the kitchen, as most of the large appliances will be in the vicinity, away from the eyes of your patrons. The kitchen and the storage, preparation, and cooking command 40% of the restaurant’s total available area.

The Dining Area:

Following the kitchen, this has to be right up there with the kitchen to make the restaurant’s heart and soul. The only difference is that this is the area experienced and seen by the patrons, so it needs to be kept and managed better than the kitchen. Almost 60% of the total area goes into the dining area to make a comfortable dining experience. It includes the site for the aisles, the waiting area, and the cashier. A 6000 sq. ft. restaurant would mean a seating area of 3600 sq. ft. and a kitchen, storage, and the rest are 2400 sq. ft.