Restaurant Floor Plans

Note what works and what doesn't.

How well does service flow? Are there traffic jams? Are server stations placed well?

How far away is the table farthest from the kitchen? How does that affect service?

Pay attention to the kitchen access, restroom area, waiting area and cash register areas.

An operational plan is one you create by walking through your restaurant front to back and noting how everything might flow.

You need to view your restaurant from the eyes of a manager, server, chef and customer.

A manager might be looking at things like where the cash register is and where storage, deliveries, employee areas and office space would best work.

A chef will decide how best to design the kitchen, where work, prep and server stations will be and the best placement for garbage disposal and equipment.

Servers, bussers and bartenders need to think about what would work best for them in terms of service including areas in the kitchen, drink stations, ordering and other issues concerning their work.

Envision the customer's experience from parking lot and entry to the view and visibility of the restrooms.

What about bus stations or kitchen noise?

Outside trash area
Back door/delivery area
Walk-in cooler
Freezer
Dry storage
Liquor storage, refrigerated and not
Clean and soiled linen
Non-food storage (cutlery, napkins etc.)
Chemicals and cleanser storage
Office
Employee area
Prep stations
Cooking line
Server ordering and pick up
Server stations
Dishwashing/ pot washing
Bar/lounge/ pick up area
Bussing stations
Dining room
Entry
Waiting area
Coat room
Restrooms
Hostess stand
Other unique areas

You can get a copy of the basic floor plan from your landlord, realtor or developer.

You can develop the plan yourself manually or use CAD software to work with a contractor or develop your concept enough to work with a designer.

Using lightweight sketch paper, a scale and soft pencils trace the basic floor plan.

As you go on you can keep tracing over your last drawing rather than starting from scratch. Block off or make ovals of areas and go back to refine them.

Keep the scale true and think about how seats will take up space when someone is sitting in them. Consider how accessible the ice machine is to the bartender.

Will he or she have to cross much traffic?

A janitor's closet should be near the restrooms to deal with accidents.

Local codes must be incorporated for some things like entryways and bathroom access.

Revise, revise and revise.

Get input from everyone that will be using the space as designed. Remember, your floor plan illustrates your restaurant concept and cannot be easily changed so invest the time to make it as right as you can.