Restaurant design makes a huge impact on how a restaurant functions. When considering how to build a restaurant, businesses may want to consider hiring restaurant consultants to help ensure they do not leave out any key elements, and successfully maximize their space. Restaurant employees’ jobs are affected by the restaurant floor plan of both the restaurant kitchen and the front of the house. However, research shows that the front of the house restaurant floor plan has a big impact on how customers feel and how much they spend in a venue. Different venues have different concepts that will work best with a certain type of restaurant floor plan. By considering the restaurant employees, laws, and target customers, business owners can be decide how to build a restaurant.
Basic Restaurant Floor Plan Considerations
Certain factors must be taken into consideration by all business owners when considering how to build a restaurant. The common components of a front of the house restaurant floor plan include having a strategically placed hostess station, comfortable seating areas for customers, easy customer access to restrooms, and convenient paths for waiters to deliver food. Having a hostess station near the entrance of the venue, with a waiting area nearby, can make seating diners as efficient as possible. Though not all venues have a waiting area, those businesses risk losing potential customers when no tables are available, since less people will want to wait to be seated (at the entrance). Having convenient paths to restrooms is another way to boost customer comfort, as well as ensuring that the tables in the dining areas are well-spaced. Ideally, tables should be spaced at least three feet apart. Though a venue will accommodate fewer tables if they are spaced generously, it is worth consideration since a Cornell University study showed that customers spend less money when they feel cramped. Another factor to consider is the distance from the serving area to the tables. According to the NRA, there should be a maximum of 60 feet between the restaurant kitchen food pickup area and the furthest table, to minimize service time and ensure that hot food gets to the customer while it is still hot. This path should be convenient and not require the wait-staff to weave through the table with their loaded trays as they deliver the food, to prevent spills and ruined food presentation.
Other Factors to Consider
Depending on the restaurant, there are some other factors that may have to be taken into consideration when planning the restaurant floor plan. Some restaurants are used as professional meeting locations, or as party locations. Having a private room for events can make it convenient to hold them in the restaurant, which can bring new customers eventually. Another aspect to consider is having movable tables, which will allow the venue to conveniently accommodate parties of all sizes. And on top of all these strategic considerations, aesthetic appearance of a restaurant floor plan and interior is a must.
Hiring a restaurant consultant can help accurately determine the needs of a restaurant floor plan in planning how to build a restaurant. They will be able to give business owners guidance about how to cater to target customers, as well as information about laws that must be abided by, such as handicap accessibility guidelines. However, by meticulously planning out a restaurant floor plan, even without help, business owners can help restaurant employees and customers can have the most comfortable experience possible.