Space needed for the dining area depends on the type of restaurant, number of guests and seat turnover. A moderate-price restaurant with seats would need 12 to 14 feet per chair, while a fast food restaurant would only need 9 to 11 feet per chair. Restaurant bar and cocktail lounge space can be estimated based on the size of the dining room. For example, a square-foot restaurant with 50 seats would require a square-foot cocktail lounge with 15 seats, and a foot bar with a work area of square feet.
A 2,square-foot restaurant with 50 seats would require a square-foot cocktail lounge with 40 seats and a foot bar with a work area of square feet. When planning the size of a restaurant, don't overlook smaller work areas. A small restaurant needs at least 64 square feet to receive and inspect shipments and to square feet to store dry food. A single-machine dish room in a small restaurant requires square feet. Service areas vary by type of restaurant and can run from square feet for table service to 50 square feet for a fast food restaurant.
Employee lockers, restrooms and a manager's office require additional space. If you use a modern POS system in your restaurant, you probably have access to table management software. With this software you can digitally redesign your floor plan to match your new physical space.
No matter which method you choose, table management software helps staff keep track of where diners can and cannot be seated. This is where reservation software comes in. With reservation software, each guest is preassigned a table for a specific time period. This allows you to anticipate which tables will be taken and for how long. You can then use the software to stagger seating times so that the space can be sanitized between parties. Having preassigned turn times also helps you maximize revenue by allowing you to squeeze in the maximum number of tables per service without worrying about logistics.
To set proper expectations with guests before they arrive at your restaurant, make sure you get the message out there by:. Remember, this is a whole new experience for customers and the more you do to address their concerns in advance, the smoother their visit will be.
At the bare minimum, you need to follow requirements laid out in the Americans with Disabilities Act ADA , as well as any city-specific standards of accessibility. Every aspect of your restaurant layout should be designed to improve workflow and efficiency between front and back of house.
Your inventory should be able to move easily from the delivery truck into storage and then through prep, cooking, and plating. Your serving staff need a clear path from the kitchen to and through the dining room so they can deliver orders quickly and safely. Your aesthetic and ambiance are where your floor plan intersects with your brand experience. Those documents should influence color schemes, furniture choices, and every other decision you make.
Working in a restaurant can be dangerous and the safety of both your staff and customers should be top of mind. On the one hand, you should be creating a hazard map that identifies any areas that might cause injuries. Additionally, you also need to consider invisible hazards such as the transmission of infection.
In light of COVID, that means considering additional safety measures such as leaving enough space for physical distancing, tapping arrows on the floor to direct the flow of foot traffic, and following government mandates on capacity limits — just keep in mind that some of these rules may differ based on where your restaurant is located.
The main difference between architects and interior designers is that architects are trained to understand the entire structure of a building, while interior designers are focused on the — you guessed it — interior. The floor plan shown above illustrates a restaurant kitchen designed around an island.
This type of design works well because it:. In larger, more commercial kitchens, each staff member is responsible for only one or two stations, which makes staff movement around the kitchen less important than in the previous example.
Staff stay at their stations, while the food does the moving. The floor plan above directly illustrates how your food will move through each station as it is prepped and assembled, helping to create an efficient workflow.
This small restaurant layout works well for tight spaces where you have multiple people working together. As you prepare to reopen, you can reorient your exchange space to allow for the pick up of takeout and delivery orders.
If you have the space for it, you can also extend your outdoor seating to make up for reduced capacity inside. Not the most glamorous topic for sure, but restrooms are a requirement in any sit-down restaurant, and an important part of customer experience. Include cleaning tasks in your general workflow and carefully consider the placement of your restrooms in relation to the dining room.
Wait staff, too, need ample room to move around without elbowing customers in the head or dropping food in their laps. The average recommended space to allow for a full service restaurant is 12 to 15 square feet per person; for fine dining, allow 18 to 20 square feet per person, according to an article about restaurant layouts on dimensions.
While that may sound like a lot of room, remember that to determine square footage, you multiply length times width; so 20 square feet could be five feet between customers and four feet for each person's sitting and eating space, including all the extras on the table for fine dining. Also allow 18 inches between occupied chairs that back up to each other. Of course, the size of your tables is also a consideration, and even whether they're round or square, according to Restaurant-furniture.
You can squeeze extra chairs around round tables, but square tables are convenient for pulling them together to serve a large group. They give examples on number of guests accommodated per square table size:. Also consider details like the size of table bases, to see how many pairs of legs can comfortably fit, and allow room for serving stations and walkways.
Barbara Bean-Mellinger is a freelance writer who lives in the Washington, D.
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