By Deagon B. Williams
Floor plans in designing a restaurant are often overlooked unless the architect stays on as a project manager while the restaurant is under construction. Most often restaurateurs are busy setting up the floor plan for the dining room a few days before the restaurant opens. That means the kinks in the system that is defined by the floor plan and layout are only discovered after opening. Here are a few standards that will help you effectively design the floor plan:
- The patron seating space should be no less than 2/3 of the total space available. Although the kitchen and storage are very important, only the places where people can sit and consume actually earn money.
- Think about what won’t work first, and what will work next. As in, think about that one table near the door, or bathroom, or kitchen door that no one ever wants to use. Design away from those bad spots, and use those spots for something that will work.
- Imagine the work flow for each table as you design the floor plan. Think about the paths needed to get drinks and food to each table most effectively.
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