Restaurant Dining Area Floor Plan

When planning the dining area of a restaurant issues of flexibility should be considered in order to adapt to unexpected demands.

Restaurant dining area floor plan.

When designed well your restaurant floor plan can affect your profit margins by increasing efficiency creating ease of movement securing the safety of your staff and guests and ultimately enhancing your customer experience. A 40 60 split is the rule of thumb but can vary based on your. Experts agree that a 6 step approach works best starting with allocating space to your kitchen and dining areas. 60 dining area 3000 square feet 40 kitchen 2000 square feet.

But in the wake of the covid 19 pandemic a well designed restaurant layout. Your restaurant floor plan is essentially a map of your restaurant s physical space. Ideally restaurant planning and design should showcase that 60 area in a floor plan must go to the dining area and the other 40 to the kitchen storage freezer etc. Your restaurant layout both supports operational workflow and communicates your brand to patrons.

Fast service or banquet service establishments can have smaller kitchens and larger dining rooms making their profit from higher sales volumes. Restaurant floor plans are commonly comprised of specific furniture elements such as dining booths moveable tables and chairs and bars countertops. If you are buying an existing restaurant or leasing commercial space and you plan on renovating or remodeling the building the same rule of thumb of 60 of the area for the dining area and 40 for kitchen storage and preparation still applies. Designing a restaurant floor plan involves more than rearranging tables.

For full service restaurants and cafes with a general menu the new york food service publication total food service recommends as a starting point that you devote roughly 60 percent of your restaurant s floor area to dining with everything else the kitchen bathrooms and storage taking up the remaining 40 percent.