Restaurant Design

RESTAURANT DESIGN
NOVEMBER 2017
Costs: It’s tempting to cut corners when designing the layout of a restaurant. But
doing so can lead to long-term problems and unnecessary renovations. As with any
investment, it’s important to consider a ten- or twenty-year business plan when
deciding where and how to spend money during the design process.
Costs should be funneled toward elements where revenue is generated. For most
restaurants, this includes the entrance, lobby, bar, and dining room. An upscale
restaurant has to have upscale furnishings and design elements. A casual
restaurant can’t overlook the need for a new, clean atmosphere. The bottom line
is that guests have great food and a clean, comfortable environment in which to
enjoy it. A restaurant operator has to be willing to spend what it takes to achieve
this.
Space: The amount of space in the building is usually a product of the property and
the type of lease/mortgage. How that space is allocated – at least in the case of a
new property – is another story. Ample space has to be given to the kitchen for
food storage and equipment. An area for staff and a manager’s office are necessary.
Otherwise, revenue-generating areas must be maximized. This includes the dining
area, bar, and hostess stand, all of which should be large enough to accomplish the
goals of the business.
Entrance: The entrance is the first and last impression your business makes. It has
to be inviting, and it has to capture the essence of your restaurant. It should be big
enough for guests to gather if there’s a wait, but not so big that it takes space away
from the dining room and bar.
A good entrance contributes to the natural flow of a restaurant’s layout. It sends

guests on their way to a revenue-generating destination. It provides a platform for
the buzz of the building. Something positive should be happening inside your
building – whether it’s great food, a crowded bar, or a banquet event. This should
be visible from the entrance, and convince guests to enter.
Kitchen: The kitchen has to have adequate space for all of the necessary
equipment, plus ample room for employees to work. Necessary equipment can
include ovens, stoves, broilers, fryers, a dish machine, triple sinks, and plenty of
shelf space. A prep area and industrial sinks usually accompany dry storage space.
The kitchen should be just large enough to accomplish the goals of the restaurant.
Employees should be able to move comfortably and safely in a fast-paced, high-
stress environment.
Food storage area: There must be plenty of room for food storage. This includes a
walk-in refrigerator, a walk-in freezer and a dry storage area with plenty of shelf
space. A new, roomy walk-in refrigerator is a wise investment for a new restaurant,
since refrigeration failures are common and can lead to serious losses. Storage
space should be in a corner or far wall of a kitchen, and preferably near the
manager’s office. This way, it will be more secure and less prone to theft.
Office: The manager’s office should be as small as possible, while still allowing
business to be properly conducted. It should be in a secure location of the building,
far from the dining room, employee area, and buzz of the kitchen.
Employee Area: There must be space for employees to congregate, store personal
belongings and hang coats. There must also be room for important information to
be communicated, such as work schedules, managerial notices. The best
opportunity to create this space is usually in or next to the kitchen area.
Dining Room: When designing dining room layout, a few questions stand out.
Tables or booths? Open or tightly packed spaces? Dark or bright colors? Modern or
classic fixtures? The answer to these questions comes with the clientele your
business covets. The important point is that finding a middle ground with any of
these questions usually makes a dining room attractive to all customers.
A dining room should have a natural flow, from the lobby to the bar to the dining
room to the kitchen. Enclosed spaces and partitions generate opportunities for
large parties and banquets. In many cases, a healthy combination of booths, tables,
large tables and private spaces give the best chance to maximize revenue.
Bar: The bar has to fit into the concept of the restaurant. At the same time, it should
stand alone as a comfortable destination for any dining experience your restaurant
offers. A great bar space does both, while being visually inviting and highlighting
the products the bar hopes to sell.
Restrooms: The restrooms are the most underrated aspect of the design and layout
of the building. Most guests who dine in a restaurant will visit the restroom during
their stay. The restroom has to have fixtures that contribute to the sense of
cleanliness. It should be large enough to accommodate multiple guests without
taking room away from the dining room.
Building codes: Look into your city’s building codes to make sure you’re
accounting for requirements like emergency exits, adequate lighting and
ventilation, occupancy, and more.
Accessibility: You’ll need make reasonable accommodations for individuals with

accessibility needs, such as incorporating a wide enough space for customers
using wheelchairs to access your washrooms.
Profitability: Dig out your business plan and get ready to do some math: you’ll
need to figure out how many people your restaurant will hold so that you’re
meeting your profitability requirements.
Efficiency: Every aspect of your restaurant floor plan should be designed to

improve workflow and efficiency between front and back of house. Your
inventory should be able to move easily from the delivery truck into storage and
then through prep, cooking, and plating. Your serving staff need a clear path from
the kitchen to (and through) the dining room so they can deliver orders quickly
and safely.
Aesthetic and ambiance: Your aesthetic and ambiance are where your restaurant
floor plan intersects with your brand experience. Refer back to your business and
marketing plans to make sure your interior décor and design reflect your concept
and brand identity. Those documents should influence color schemes, furniture
choices, and every other decision you make.

Restaurant Design

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What are the main considerations for space allocation in a restaurant?

What are some important aspects of a restaurant's kitchen design?

RESTAURANT DESIGN

A good entrance contributes to the natural flow of a restaurant’s layout. It sends

Accessibility: You’ll need make reasonable accommodations for individuals with

Efficiency: Every aspect of your restaurant floor plan should be designed to

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