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Designing your restaurant's space is just as crucial as buying plates and forks and knives. The restaurant's layout is what conveys the overall feel the place elicits in the customer.
The restaurant's layout takes on a life of its own. It is what makes service flow well, determines the amount of customers that can be served at any given time, and above all what makes the customer comfortable.
There are five major spaces that need to be considered in the restaurant's layout:
1. The customer service area: where customers are greeted. This space includes the hostess station, menu storage, reservation list, cash register, and a comfortable space for customers to wait for a table.
2. The kitchen area: where the product is created. This space does not have to be too large, if the space is used resourcefully. The customer should never be disturbed by what is happening in the kitchen so it is important that a proper barrier exists between the dining area and the kitchen.
3. The dining area: where the customer gets the experience. The rule of thumb is about 12 square feet per customer, so keep that in mind when deciding how many and what size tables are possible. It is also important to be sure to have multifunctional furniture.
Some diners will be eating alone, while others will be in large groups. You don't want to only have tables that accommodate a few clients and no large groups. Neither do you want to have only large tables that will be considered wasted space when there is only one diner. Keep in mind functionality of the furniture.
4. The bar area: where customers wait. This area needs to have as much seating as there are chairs in the dining area with about 10-12 feet per table. Customers need to be comfortable here so as to not be fully aware they are waiting for their table. This is also another income producing space within the building. Treat the bar as seriously as the restaurant.
5. Customer restrooms: Providing a smooth flow to the restrooms for the customers is a must. Customers should not get lost when trying to get back to their table. Restrooms are also crucial because if they are not clean and comfortable it will leave one of the worst impressions.
There are, of course, other spaces within the building like employee break area and maybe even an office. Giving attention to the five sections described above is crucial to the smooth flow and success of the business.
In fact, when it comes time to begin laying out the restaurant, take a look back at your business plan. This will help remind you what the business concept is and what to focus on in designing the layout.
Garen Garson is a restaurateur with a passion for Restaurant Business, done right. -check out a special page he's put up at: http://hubpages.com/hub/restaurant_layout and Get useful, actionable information including other restaurant know-how... You are invited; Restaurant Layout
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