Layout Best Practices For New Restaurant Owners

Layout Best Practices for​ New Restaurant Owners
It is​ easy to​ become overwhelmed when planning the​ layout of​ a​ new restaurant. No two restaurants are the​ same. the​ type of​ clientele, the​ design of​ the​ building and​ the​ intended atmosphere can all influence the​ choice of​ layout. There are some basic fundamentals, however, which should be followed when planning a​ layout.
First, do not underestimate the​ importance of​ layout. Layout is​ one area which is​ frequently discussed in​ restaurant reviews. Not only is​ important to​ the​ diners at​ a​ restaurant, but it​ is​ important to​ the​ overall operations. if​ there is​ not adequate room for​ the​ servers to​ move in, the​ promptness of​ the​ meals can be impacted. On the​ other hand, there needs to​ be plenty of​ seating so that waits are minimized. a​ good layout can dramatically improve the​ revenue of​ an establishment, while a​ bad layout could have a​ strong negative impact.
Next, the​ restaurant should be set up to​ encourage people to​ visit the​ area in​ which the​ most money can be made. This will depend on the​ type of​ restaurant. Some restaurants gain a​ large amount of​ revenue from the​ bar. Others earn mostly from their seated food purchases. the​ goal is​ to​ move customers from the​ door to​ the​ areas which they will spend the​ most money. An effective layout allows this to​ happen without impacting service. There should never be a​ time where the​ aisles or​ walkways become crowded. a​ good way to​ handle congestion is​ to​ set up several areas in​ which customers can spend money. This allows you to​ maximize your space and​ earn the​ most revenue without compromising on atmosphere. Remember to​ allow diners approximately twelve square feet per person. Tables which are appropriate for​ large or​ small groups are preferred over rearranging and​ combining smaller tables.
Besides the​ main dining and​ bar areas, attention must be given to​ several other key areas. the​ customer service area in​ the​ front of​ the​ restaurant should be inviting. Simple is​ best in​ this area as​ you do not want it​ to​ detract from the​ flow of​ the​ rest of​ the​ restaurant. the​ waiting area should be comfortable and​ large enough to​ handle peak wait times. You do not want a​ large number of​ people gathered by the​ front door with nowhere to​ go. if​ possible, place the​ bar area near the​ front door so that it​ can also serve as​ a​ waiting area. in​ the​ kitchen, efficiency is​ key. An assembly line style layout often works the​ best. the​ less cluttered this area is​ the​ better. Make sure that your layout complies with all health department regulations.
If your budget can afford it, it​ is​ often best to​ hire an interior designer who has experience working with restaurants. They can often determine the​ best layout for​ the​ particular space. Do not be afraid to​ adjust your layout if​ you find that something is​ not working smoothly. Sometimes a​ small adjustment is​ all that is​ needed in​ order to​ increase efficiency and​ revenue.

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