Restaurant Design - Restaurant Layout – part 4


 

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

 

Employee Area: There must be space for employees to congregate, store personal belongings and hang coats. There must also be room for important information to be communicated, such as work schedules, managerial notices. The best opportunity to create this space is usually in or next to the kitchen area.

Dining Room: When designing dining room layout, a few questions stand out. Tables or booths? Open or tightly packed spaces? Dark or bright colors? Modern or classic fixtures? The answer to these questions comes with the clientele your business covets. The important point is that finding a middle ground with any of these questions usually makes a dining room attractive to all customers.

A dining room should have a natural flow, from the lobby to the bar to the dining room to the kitchen. Enclosed spaces and partitions generate opportunities for large parties and banquets. In many cases, a healthy combination of booths, tables, large tables and private spaces give the best chance to maximize revenue.

Bar: The bar has to fit into the concept of the restaurant. At the same time, it should stand alone as a comfortable destination for any dining experience your restaurant offers. A great bar space does both, while being visually inviting and highlighting the products the bar hopes to sell.

Restrooms: The restrooms are the most underrated aspect of the design and layout of the building. Most guests who dine in a restaurant will visit the restroom during their stay. The restroom has to have fixtures that contribute to the sense of cleanliness. It should be large enough to accommodate multiple guests without taking room away from the dining room.

 

Compiled in Editorial Board of Retailiran

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