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Restaurant Design: Layout and Floor Plan

The document discusses key factors to consider for efficient restaurant design and floor planning. It outlines the importance of circulation, service style, space dimensions, and human comfort factors like thermal regulation, lighting, and acoustics. Proper zoning and allocation of space is important for key areas like the dining room with seating, waiting and POS areas, the kitchen with defined cooking, storage, prep, cleaning and staff zones, and restrooms. Overall restaurant entrance, layout, safety, and electrical work must also be addressed for an effective design.

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Alther Dabon
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4K views3 pages

Restaurant Design: Layout and Floor Plan

The document discusses key factors to consider for efficient restaurant design and floor planning. It outlines the importance of circulation, service style, space dimensions, and human comfort factors like thermal regulation, lighting, and acoustics. Proper zoning and allocation of space is important for key areas like the dining room with seating, waiting and POS areas, the kitchen with defined cooking, storage, prep, cleaning and staff zones, and restrooms. Overall restaurant entrance, layout, safety, and electrical work must also be addressed for an effective design.

Uploaded by

Alther Dabon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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RESTAURANT DESIGN: LAYOUT AND FLOOR PLAN

RESTAURANT DESIGN FACTORS

CIRCULATION AND EGRESS


 This is the movement of the people, how the staff and the customers can move around and
enter and exit the restaurant.

METHODS OF SERVICE (SELF OR MONITORED)


 This restaurant design will very much depend on whether the staff would serve the food, or if it
is a self-service restaurant.

THE OVERALL DEMENSION OF THE GIVEN SPACE


 The restaurant design heavily depends upon the whole proportion and area available. Based on
this, the architect would draft the restaurant design and create a floor plan.

FEATURES OF AN EFFICIENT RESTAURANT DESIGN AND FLOOR PLAN

HUMAN COMFORT
 Human comfort in an indoor space primarily relies on thermal comfort and indoor air quality
(achieved by temperature, humidity control good and ventilation), lighting and acoustic comfort.

THERMAL COMFORT AND INDOOR AIR QUALITY


 The internal heat gains are very high in all restaurants (especially in kitchens) due to cooking,
lighting, electrical equipment and the number of clients. HVAC forms an important feature and
consideration for achieving a functional restaurant design.

LIGHTING
 Lighting design aims to enable the occupant to work and move around in safety. It provides for
our visual needs, and also safety and security.

ACOUSTIC
 People are talking, background noise or sound and the architectural of the restaurant itself
impacts the overall acoustical quality of space. The quality of ambient music in a restaurant
straightaway regulates the user experience and ultimately the feedback.

OPTIMUM UTILIZATION OF SEATING AND SMOOTH CIRCULATION


 The space design plan should be made in such a way that allows the servers to move quickly
with food and beverages in the restaurant and also allows the guest to move in and out or the
restaurant freely.

SAFETY CONCERNS
 Restaurant design standards require that there should be sufficient space between tables. For
instance, if there’s an emergency and you need to evacuate the building, having clear pathways
to the exits is an integral part of keeping everyone safe.

BASIC REQUIREMENTS FOR RESTAURANT DESIGN AND FLOOR PLAN


THE ENTRANCE
 The entrance of restaurant casts the first impression of your restaurant on the customer. The
entry gives a preview of the type of space a patron is going to enter.

Your Restaurant Entrance Should be:


 Able to draw people in and make them feel immediately comfortable
 Well maintained & easy to open
 Inviting and welcoming

DINING ROOM LAYOUTS


 The dining area of a restaurant is the soul the place. The customer spends 98% of the time in
this area.

1. Seating Area
- The seating area should be designed with at least three sizes of tables with the motive to
accommodate small, medium and large parties accordingly.

2. Waiting Area
- The waiting area is often overlooked while creating restaurant designs.

3. POS Terminals or Billing System Area


- The POS system should be positioned at a place that will maximize efficiency.

THE KITCHEN
 One of the most important components of Restaurant Design and Floor Plan is the Kitchen Area.

Aspects in Restaurant Kitchen Design

SPECIFIC KITCHEN WORKING ZONES


 Specific kitchen working zone should be defined in the kitchen floor plan, Namely, pre-
preparation, food assembly and packing, and washing area.

DESIGNATED SPACES
 The kitchen and food storage areas include designated spaces for cooking equipment, food
preparation, and dishwashing, as well as cold and dry food storage.

THE MOVING AREA IN THE KITCHEN


 The layout shall be made in such a way that allows the kitchen staff to move in quickly, swiftly
and efficiently.

PROPER VENTILATION
 Ensure adequate ventilation in restaurant kitchen as it is necessary for the health of your
restaurant staff and also reduces the chances of the various items being prepared in the kitchen
waft to the dining area.
ALLOCATING ADEQUATE SPACE FOR DIFFERENT AREAS IN THE KITCHEN

KITCHEN COOKING AREA


 This is one of the most important zones of the kitchen area where the actual food preparation
will take place. All the equipment like burners, oven, grills, and etc.

STORAGE AREA
 The storage where should be well equipped to store all the dry good that are mostly bought in
bulk such as rice, flour, sugar, lentils, oils, whole spices, and spice powders.

PREP AREA
 This is the area where most of the kitchen prep happens. The prep area needs to be well
equipped to accommodate all the ingredients needed for the preparation of the food.

COLD STORAGE
 Another crucial element of kitchen design is the cold storage area. There is continuous need for
cold rooms, deep freezers and perishables to stock perishables like meat, seafood, and frozen
food.

WASHING AREA
 The washing area in the restaurant should be allotted the maximum space of workflow to be
smooth. The washing space should be equipped to accommodate to wash the large cooking
vessels, cutlery, crockery, and other utensils.

PANTRY AREA
 A pantry is a room or a ready to serve the area where beverages, food, and sometimes dishes
and others as decided by the head chef.

Staff Personal Area


 There should be a space for a staff toilet. A small area can also created for staff where they
could change their uniforms and keep their personal belongings or things they would need for
their use.

RESTROOM
 Divided into male and female sections, give special attention to this area as it is usually ignored
in the restaurant planning and design stage.

ELECTRICAL SERVICES
 Location of the wiring, termination, lighting fixtures, cabling need to be taken care of both
professionally and diligently.

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