How to design your first restaurant
Design can be such a broad topic with numerous factors that need to be taken into consideration before you can even start thinking about the wall colour. This obviously depends on the specific person in charge. However, with that in mind, there are a couple of simple fundamentals that may enhance the aesthetics and productivity of your operation.
Firstly, you need to know that the public section of your restaurant is the face of your business. In addition to being inviting and attractive, it must be adjustable and accommodating, so that guests feel comfortable and welcome without intruding the space. You can optimise for this with the following design strategies:
- Tables for two that can be pushed together are ideal for rearranging to accommodate various party sizes
- Provide at least 15 - 18 square feet per seating area to assure guest comfort
- Choose fixtures and furniture that are consistent with your concept and ethos in order to appeal to your target market
- Consider technology to improve efficiencies
- Ensure that you offer comfortable, sturdy seating for guests of all size
- Think about plate size in relation to the table size - measurements can be everything!
When it comes down to the production area, the misuse of space is often a problem that may have not been considered in the initial design stages. To ensure that your production area is cleaned efficient, you can focus on the following tactics:
- Plan the shortest possible route from entrance to exit for your food
- Try to have many duties performed at each stop to minimise handling
- Equipment should be positioned depending how each part will be used to create your dishes
- Think about the arrangements with consideration of the numbers of people working in that space
- Design your dishwashing area, so it functions like a production line
In addition to the space that is on show to your diners- think about storage space! This is often something forgotten, and a restaurant may end up looking considerably cluttered. This typically accounts for about 8 percent of a restaurant’s total space. Be sure to position these areas so they are accessible to delivery vehicles. A good restaurant design plan should also include an office for administrative duties, along with private rooms for employees with lockers for valuables and personal belongings.