Restaurant Design - Restaurant Layout – part2

 

 

Following the first part of this article, we will consider some other factors which play a significant role in restaurant design.

 

Space: The amount of space in the building is usually a product of the property and the type of lease/mortgage. How that space is allocated – at least in the case of a new property – is another story. Ample space has to be given to the kitchen for food storage and equipment. An area for staff and a manager’s office are necessary. Otherwise, revenue-generating areas must be maximized. This includes the dining area, bar, and hostess stand, all of which should be large enough to accomplish the goals of the business. 

Entrance: The entrance is the first and last impression your business makes. It has to be inviting, and it has to capture the essence of your restaurant. It should be big enough for guests to gather if there’s a wait, but not so big that it takes space away from the dining room and bar. 

A good entrance contributes to the natural flow of a restaurant’s layout. It sends guests on their way to a revenue-generating destination. It provides a platform for the buzz of the building. Something positive should be happening inside your building – whether it’s great food, a crowded bar, or a banquet event. This should be visible from the entrance, and convince guests to enter. 

Follow the rest of restaurant design elements in the third part of this article.

 

Compiled in Editorial Board of Retailiran

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