This will be different for various types of restaurants , but Total Food Service suggests: Fine Dining: 18-20 square feet. Full Service Restaurant Dining: 12-15 square feet. Counter Service: 18-20 square feet.
Planning Your Restaurant Floor Plan – Step-by-Step Instructions Step 1: Consider the Primary Spaces in Your Restaurant Floor Plan . Step 2: Place & Plan Your Kitchen Space. Place Restrooms in Your Restaurant Floor Plan . Step 4: Place a Bar or Countertop Area in Your Restaurant Floor Plan (Optional) Step 5: Place & Design the Dining Area in Your Restaurant Floor Plan .
What is a restaurant floor plan ? A restaurant floor plan is a blueprint that maps out your entire restaurant layout . It shows the distance and relationship between rooms, tables, service and waiting areas, payment stations, bar and more.
Planning Other Work Areas 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 100 to 150 square feet to store dry food. A single-machine dish room in a small restaurant requires 175 square feet.
Subtract the non-seating area from the total area of each dining room. If your restaurant has more than one dining area, repeat Steps One through Three for each room and add the results together. This is the amount of space the entire restaurant has available for customer seating.
To determine the occupant load, you measure the square footage of a given area and divide it by the allowed square feet per person. For example, a 500 square-foot kitchen would have an occupant load of 5 people, given the maximum of 100 square feet per person listed in the table above.
10 Flooring Options for Your Restaurant Concrete . Polished concrete is a great choice in terms of durability. Cork. Does your restaurant have a strong emphasis on your wine menu? Hardwood. Hardwood is a classic flooring choice for its durability and timeless style. Laminate. Epoxy. Vinyl . Stone. Rubber.
8 essential restaurant menu design tips Be aware of eye scanning patterns. Divide the menu into logical sections. Use photos sparingly. Consider using illustration. Don’t emphasize currency signs. Consider using boxes. Typography. Choose appropriate colors.
It’s important to remember that banquet seating may use as little as 10 square feet per person. However, fine dining may require 20 square feet per person. It is common for most restaurants or coffee shops with that have a general menu to average about 15 square feet per person.
One of the most important aspects of a restaurant layout is ensuring proper circulation and movement of the restaurant staff as well as the customers in the restaurant . The restaurant layout should be designed in a manner that allows customers to find their way inside the restaurant easily, and then to the dining area.
Terms in this set (8) Dining area. Where the guest eat, where the food is serve. The food display. All foods available in the restaurant . Sevice station/side cabinet. Where you find plates and utensils. Service bar/ bar station. Cashers counter. Dispatching counter. Stewarding section/dish washing area. Food preperation area.
Front of House: Refers to the area of a restaurant where guests are allowed. The dining room and bar are the front of the house. Host/Hostess: The person who meets the guests and shows them to their tables. The host is also responsible for keeping track of reservations and waiting lines.
Most menus are built to accommodate the standard paper sizes of 8.5” x 11”. If your menu exceeds 12” x 18”, consider having separate menus for wine, dessert, and kids in order to keep the size manageable. You don’t want to overwhelm your guests.
bistro. noun. a small restaurant or bar.
However, a café or an ice-cream restaurant could seat 4 customers on the same table size. For instance, a fast food chain or a café may use tables that measure by 30” X 42” or 1,260 square inches. When you divide that dimension by 300 square inches per diner, you can potentially have enough table space to fit 4 people.