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Effective Restaurant Layout Tips – part3



Following the first part of this serial article, some important points are being taken into closer consideration:      


The Dining Room

Storage and Administration Areas 

You will need both storage areas and rooms in which you can do the administrative business for your restaurant. These rooms are best kept behind closed doors. While you might like the idea of having a very open floor plan for the rest of your establishment, keeping stored food or cleaning supplies in a place that isn’t visible is best for your clientele—there are some portions of your restaurant that customers don’t want to see. It is also a good idea to keep the storage area near the administration office so you can always be aware of any upcoming needs. This also helps to prevent theft or vandalism. 


The Restrooms 

Do not underestimate the importance of having a classy restroom. One of the worst things customers can hear about a restaurant is that their restroom is unpleasant. Many patrons will use the restroom while eating at your restaurant, so don’t neglect it. Let your design theme travel from your dining room and into the styling of the restroom. Also, try to find a balance between having enough space for multiple stalls while still maintaining a large enough dining and kitchen space. Restrooms are typically found at the back of your restaurant, generally to either side of the kitchen. 

When it comes down to it, you can lay out your restaurant whatever way you like. Just keep in mind that there are some locations that work better than others for certain spaces. If the space and design flows well throughout your entire establishment, which is one less thing you have to worry about when you have a full house. 

Compiled in Editorial Board of Retailiran

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