Long before you open your doors to the public you will have to create your layout. This incorporates everything from the front of the house to back of the house. The layout will play a vital role in how smoothly your business will run on a daily basis. It can also impact whether or not customers are comfortable and satisfied when they visit your establishment. While you can have some creativity in the design of your business, it is imperative that you remember a few basic things.

Front of the House

• There is more to the front of the house than simply designing a dining room, but obviously that is one of the first steps. You have to decide if you prefer one big open room or several smaller rooms. It is also important to determine if you will have private dining rooms for those who reserve them. Some places offer reserved seating while others do not. You should devote at least half of your available space to the dining room area since it is imperative that you be able to seat enough customers to make a profit without over-crowding the room. Depending on the style of your business, you may want to incorporate both tables and cozy booths into your design.
• Once you have designed the dining room, there are more things to consider for the front of the house. If you plan on having a hostess, you will need a hostess area. This typically includes a stand where the hostess can take reservations and also welcome customers. There is also seating involved so that those waiting for a table do not have to stand.
• Will there be a cashier in your establishment? Many businesses are eliminating a separate cashier stand, but some still incorporate them. If you choose to have one, you will need the stand to be large enough to incorporate everything the cashier needs. It should also be located conveniently near the exit.
• If you are going to have a bar in your restaurant, this must be established as well. Will it be nothing more than just a bar or will it be a separate room with additional dining? Will it be used as a place for customers to wait for a table? Knowing what you want will help you incorporate this section into your available space.
• When you design the front of the house, make sure to include restrooms, salad bars, buffets, stations for the servers, and anything else that you feel is necessary for your business. These areas take up space and should be included in the initial design.

Back of the House

• The back of the house is much simpler to design. You want a kitchen that is functional for the staff and incorporates all that they will need to complete their job. There should be adequate shelving to house equipment, utensils and other necessary items. You want to ensure you have the proper space for the ovens, stoves, fryers and other equipment that you will need. Evaluate your menu, kitchen staff and expected orders per day to determine how much equipment you need.  
• It is also important to include prep tables for the staff to prepare foods that will not be cooked. Again, you should evaluate your needs based on how much you expect to serve and what you plan on serve.
• Food storage is vital. You should allow for a walk in cooler, a walk in freezer and ample dry storage. Ensure that you have plenty of space to house all of the food and beverages that you will have in stock at all times.

As you design your layout, you may include additional features such as  a break room, or you may simply choose to bypass those options. Creating your layout in advance helps you figure out how many guests you can accommodate and what you can expect your profits to be. It also ensures that your staff and guests remain happy.

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