Coming up with a great restaurant concept takes thought, a grasp of local competition, and inspiration. Whether you're opening a brand-new restaurant or redesigning an existing one, your restaurant layout is essential.
By giving you an overall vision of your restaurant’s potential setup, a well-thought-out approach will enable you to make the most out of your space, no matter how big or small, significantly impacting efficiency and the overall dining experience.
Designing an accurate, comprehensive restaurant layout and the corresponding floor plan is one of the most important early steps. The layout is the blueprint that empowers you to turn your concept and brand into a reality.
Once you have defined the type of food, atmosphere, and service model you want and found a suitable location, you’re ready for the next milestone: planning a clear, comprehensive restaurant layout.
What is a restaurant floor plan?
A restaurant layout refers to the overall arrangement and design of your restaurant's space, encompassing how different areas function together to create a specific flow and atmosphere. The restaurant floor plan, usually digital but sometimes hand-drafted, is the technical drawing or map representing this layout.
Designed to scale, the floor plan should accurately show the relative positions of every room, fixture, door, window, entrance, and even electrical outlets. It indicates the size of each room, the distance between spaces, and the individual setup for each section, including furniture, equipment, and, crucially, table positions. Considering your restaurant layout early on is crucial for effective restaurant design.
Every restaurant floor plan must consider room capacity to determine the best layout and seating arrangement. Key considerations often include:
- The ideal space per person is generally around 1.67-1.86 square metres (18-20 square feet).
- Full-service restaurants typically allocate 1.11-1.39 square metres (12-15 square feet) per seat.
- A minimum of 46 cm (18 inches) should be maintained between occupied chairs to ensure diner comfort.
The shape of your dining tables also impacts seating capacity. For rectangular tables, allow adequate space near walls (around 30 cm or 1 foot) and between tables and any opening cabinets (at least 70 cm or 2.3 feet). Round table capacity depends on diameter: typically, 60 cm (approx. 2 feet) tables suit two people, while 90 cm (approx. 3 feet) is comfortable for three, and so on.
Don't underestimate the importance of your kitchen arrangement within the overall layout. Opt for ergonomic furniture and equipment suited to your staff's height, ensuring easy reach for ingredients and tools to maintain a smooth operation.
A properly executed restaurant layout, represented accurately in the floor plan, helps maximise space, shape a better customer experience, and ensure the safety of both guests and staff.
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What to include in a restaurant floor plan?
A comprehensive restaurant floor plan should detail all areas of your establishment, considering their function and flow within the overall layout:
- Dining rooms (considering different sections or ambiances)
- Bar areas (including service and guest seating)
- Entrances and waiting areas (focusing on first impressions and comfort)
- POS terminals and payment stations (strategically placed for efficiency)
- The kitchen (including distinct zones for food preparation, cooking, plating, and server pick-up)
- Storage rooms (dry goods, refrigerated, cleaning supplies) and dishwashing areas
- Restrooms (easily accessible and well-maintained)
- Corridors or stairwells (ensuring clear pathways)
- Staff rooms or break areas
- Any outdoor spaces (patios, terraces)
Respecting recommended distances between tables is essential for both comfort and safety. Generally, allow at least 91 cm (36 inches) between the edges of adjacent tables. These layout features ensure compliance with safety regulations, guest comfort, and ease of movement for staff, which directly impacts service speed and efficiency. Thinking about table arrangement early can help increase restaurant table turnover later on.
Including clearly signposted emergency exits in the floor plan design is crucial for quick evacuation. Furthermore, according to legal accessibility regulations, all corridors and entrances must accommodate people with reduced mobility, incorporating ramps where necessary.
Benefits of an effective restaurant layout
Investing time in planning your restaurant layout offers significant advantages that extend beyond aesthetics. A well-designed layout directly contributes to:
- Increased efficiency: A logical flow between the kitchen, serving stations, and dining areas minimises staff movement, reduces bottlenecks, speeds up service, and decreases the risk of accidents. This creates a less stressful environment for your team.
- Improved customer experience: A comfortable and welcoming layout enhances the overall dining experience. Adequate spacing, pleasant ambiance, clear pathways, and easily accessible facilities contribute to guest satisfaction and encourage return visits. First impressions count, and a thoughtful layout plays a key role in how you welcome clients and anticipate their needs.
- Maximised profitability: An optimised layout allows for the ideal number and arrangement of tables, balancing capacity with comfort. This helps maximise potential revenue per service and improve table turnover rates without making guests feel rushed or cramped.
- Enhanced safety and compliance: A properly planned layout ensures adherence to safety regulations, including emergency exits, fire codes, and accessibility standards, protecting both your guests and staff.
How to create a restaurant floor plan?
Creating an effective and compliant restaurant floor plan involves several steps, addressing the core question of "how can I design my own restaurant?".
- Define dimensions and visibility: Accurately measure your premises. Consider how visible the restaurant is from the outside – large windows can attract passersby and bring in natural light. Note the location of existing ventilation systems, especially in the potential kitchen area.
- Identify key zones: Plan the positioning of main areas like the dining room, waiting area, bar (often near the entrance for visibility and accessibility), kitchen, restrooms, and storage. Think about the natural flow between these zones for both staff and guests.
- Choose furniture and equipment: Select durable, functional furniture that aligns with your restaurant's style and concept. Ensure kitchen equipment is efficient and complies with hygiene and safety regulations. Consider ergonomics for staff comfort.
- Define the concept and atmosphere: Consider colours, materials, lighting, and decorations. These elements should complement the desired atmosphere and reinforce your restaurant's brand identity throughout the layout.
- Visualise the layout: Using specialised restaurant floor plan software can significantly help in visualising the layout, testing different arrangements, and ensuring accurate scaling. These tools allow you to experiment with furniture placement and flow before committing to physical changes. Once your plan is finalised, tools like TheFork Manager can help you digitally map your reservations directly onto your floor plan, streamlining table management.
- Consider professional help: For a complex project or a highly professional result, engaging interior architects or designers specialising in restaurants is advisable. They bring expertise in space optimisation, building codes, and design trends.
- Consult your team: Involve your key staff (chef, manager) in the planning process. They have practical insights into workflow requirements and potential operational challenges related to the layout. Conduct simulations in the actual space if possible.
Following these steps helps create a restaurant layout that optimises workflow and ensures a pleasant experience for everyone.
Tips for designing a restaurant floor plan
When designing your restaurant layout, keep these factors in mind:
- Restaurant building codes and regulations: Stay informed about local regulations regarding fire exits, waste disposal, restroom requirements, ventilation, and capacity limits. An architect or designer can advise, but being knowledgeable yourself is beneficial. Consider potential needs for social distancing measures as well.
- Accessibility guidelines: Ensure your layout meets legal accessibility requirements for people with disabilities (e.g., ramp access, table heights, restroom facilities). Creating an inclusive environment is crucial.
- Dining area size: A common guideline suggests dedicating around 60% of the total space to the dining area (including bar and waiting areas), with the remaining 40% for the kitchen and back-of-house operations.
- Space per customer: The square meterage allocated per customer often varies by restaurant type. Fine dining usually allows more space than casual or fast-food establishments. Always adhere to the designated occupant load for safety.
- Restaurant table type and spacing: Offer a variety of table sizes and types (booths, freestanding tables) to accommodate different group sizes and preferences. Ensure ample space between tables for comfortable circulation and service.
- Seek inspiration: Look at layouts of successful restaurants with a similar concept or target audience. Analyse what works well and identify elements you could adapt for your own space. Consider the flow, ambiance, and functionality from a guest's perspective. If planning includes an outdoor space, research how to best prepare and manage it, perhaps by exploring how to get your restaurant's sheltered outdoor area ready and bookable.
Common mistakes to avoid when designing a restaurant floor plan
Designing the perfect restaurant layout requires careful attention to detail. Avoid these common pitfalls:
- Overcrowding the space: Placing too many tables might seem profitable but can hinder staff movement, obstruct emergency exits, reduce customer comfort, and negatively impact the dining experience.
- Neglecting kitchen logistics: An inefficient kitchen layout disrupts workflow throughout the entire restaurant. Clearly define and organise preparation, cooking, and service areas to optimise speed and efficiency.
- Poorly marked or obstructed emergency exits: Ensure all emergency exits are clearly signposted, easily accessible, and comply with all safety regulations. This is vital for everyone's safety, including those with reduced mobility.
A well-thought-out restaurant layout, accurately reflected in its floor plan, is foundational to your business's efficiency and success. Don't rush the planning stage; careful consideration upfront can save significant costs and operational headaches later. TheFork Manager can make things easier for you, with features to optimise your digital floor plan. Want to know more?
