Restaurant Floorplan and Layout Necessities

The floorplan and layout of a restaurant are determining factors of the successfulness of the hospitality establishment, which all restaurant and bar owners ought to consider for the purpose of creating a space that is welcoming fore, both, customers and employees.

Therefore, this article provides some insights into what it takes to enhance the restaurant or bar with a remarkable floorplan – and software application to design it – as well as what should be considered when configuring the restaurant of bar layout.

Things to Consider when Designing the Restaurant or Bar Floorplan

• The kitchen

• Kitchen elements like refrigerators, stoves, and other large appliances

• Tables and chairs

• The entrance

• The waiting area

• The bar area

• The restrooms

• Your staff area or backroom

• Outdoor seating

• An efficient and trustworthy POS system 

• Windows

• Doors

• Emergency exits

• Square footage

Restaurant floor-planning software, such as, SmartDraw, ConceptDraw, or CadPro can be utilised to create a customised floor plan.  Alternatively, one might opt to work with an interior design studio, leaving the process to experts who know how to maximise space and create an appealing interior concept. The shared goal of all restaurants, no matter their design, is to ensure that customers get the best and most comfortable dining experience. Thus, making it of utmost importance to focus attentively on designing a remarkable floorplan, as this will determine the longevity of the hospitality establishment.

Important Questions to Ask when Brainstorming the Floorplan Design

• What experience will I give to my diners?

• How will I create space for my employees?

• What will it feel like to walk through my restaurant or bar?

• What will the seating be like?

Considerations for the Restaurant or Bar Layout

• Maintain at least 6 feet of space between tables. 

• Offer take-out options, drive-through, delivery, and curb-side pickup. 

• Utilise technology like texting, apps, or barcode menus to minimise crowding and enable less contact.

• Construct physical barriers between dining groups.

• Provide ample space with distancing for restaurant staff to take breaks, eat, and drink.

Restaurant Design Suggestions

• Allow space for your guests to wait to be seated

• Create a space for your staff where they can take comfortable breaks

• Depending on how food is delivered or served, create a natural flow for food to be served and think about how the kitchen connects to your end patrons

• Create inclusive seating options

• Consider lighting, theme, and ambiance

• Factor in your payment system and POS system and how staff members will access them

• Offer outdoor seating

• Create a plan for social distancing in your restaurant