Business Floor Plan Design
To accomplish this, he used floor-to-ceiling windows, allowing drivers to glimpse inside the inviting space from a distance.
The locations inside malls don’t have the same floor-to-ceiling windows.
Either way, before you start the process, you need to know the basics of a restaurant floor plan, and have an idea of which elements you want your restaurant concept to focus on.
We’ll walk you through them."Never judge a book by its cover" is a pretty idiom – but it doesn’t really apply to restaurants.
Incidentally, this setup is also best for accommodating guests with disabilities.However, one common element ties all the restaurants together: a customized door handle, which looks like two lemon wedges, which contributes to consumers recognizing that they’ve dined at one of the chain’s restaurants before: It aids in brand recognition.(Lemonade by Ilan Dei Studios)Next, focus on the waiting area or foyer.In some restaurant designs, this area is completely overlooked, resulting in diners being packed into a small area while waiting for a table.One way you can show your restaurant’s commitment to the guest experience is by implementing a free coat check.“Restaurant operators can sacrifice a great deal of storage and sales opportunity or the ability to open the room up more for bar seating, but at the end of the day, the coat check adds to the hospitality, even if only in the winter,” said Richard Coraine, senior managing partner of business development and consulting for Union Square Hospitality Group.He helped implement coat checks in Gramercy Tavern in New York.With 200 seats, that gives about 15 square feet to each guest. Seating suggests leaving at least: However, in a study by Cornell University’s School of Hotel Administration, at a New York City fine-dining restaurant, researchers found that parties at closely spaced tables spent less per minute than those at widely spaced tables.Patrons seemed uncomfortable when freestanding tables were set as close as 17 inches apart and were more comfortable when the distance was closer to a yard apart. Offer many different styles of seating at your restaurant, whether in benches, booths, diagonal seating, deuce tables, small tables, or banquet-style tables.Below is an example of Bahama Breeze Island Grille’s floor plan for private dining.The full facility fits 152 people seated, and 300 for cocktail or standing room.(Bahama Breeze Island Grille)The more tables you have, of course, the more difficult it can be for servers and bartenders to run around taking orders.The right host must be an expert at reading body language and facial expressions of guests, and if your restaurant allows it, they should know when to provide a drink or a free snack if the wait time is getting too long.(Giovanni’s Italian Restaurant in Copperas Cove, Texas, by EVStudio)Many full service restaurants also have bars that double as waiting areas and allow the restaurant to serve more people.