Best way to redo the backyard floor plans?


Best way to redo the backyard floor plans?

What is a restaurant floor plan ? Restaurant layout and security directives in terms of social distancing (after Covid) 3 best software to create a restaurant floor plan Restaurant floor plans with examples Floor plans for small restaurants 6 tips for designing the layout of your restaurant floor plan

Many crucial factors make a restaurant successful. A well-designed floor plan is certainly on this list.

This article will briefly explain what a floor plan is and why you need it. Then we will teach you how to design a restaurant floor plan using many practical examples.

What is a restaurant floor plan ?

A restaurant floor plan is a map of the parts of your space accompanied by furniture and other elements. This includes the waiting area, the dining room, the kitchen, the storage, the toilets, the bar, the point of sale terminals, the personnel area, etc. The restaurant plan helps you put all the elements in the right order and maximize your space.

It is essential to make the paths for fluid movements of your staff members and your guests. Organize the tables so that the guests feel comfortable and have a sense of privacy.

Why is it important to have a floor plan?

The restaurant floor plan gives you an idea of your entire space. This may give you an idea of how to best use your space and also create ways to facilitate the movement of customers and employees. You can always change it when there is room for improvement.

The guests love privacy while dining and fewer tables around. While restaurateurs love more profit and more tables in the dining room. You can solve this problem by offering different types of seats.

Restaurant layout and social distance security guidelines (after Covid)

As Covid-19 has significantly affected restaurants, to help this industry survive, restaurateurs must take certain steps. Here are some essential steps:

  • Restaurants must maintain a distance between the tables (usually about 6 feet)
  • It would be better if you offered take-out options
  • Allow customers to order in advance to avoid waiting
  • If possible, make barriers between tables when tables are too close
  • Limit the number of people per table
  • Offer seats outside
  • Use credit cards rather than cash
  • Provide a digital menu – scan the QR code to avoid menus that are affected hundreds of times in their lifetime.

3 best software to create a restaurant floor plan

Nowadays, when technology has evolved to do everything on your phone or computer, you do not need costly architects and planners to draw the plan for your restaurant.

You can just use software, be creative, and make changes to your restaurant as much as you want. Here are some of the best programs you can use:

It is used worldwide, with more than 2.5 million users, but it requires basic skills and knowledge. He offers examples of plans and many valuable free functionality, but the full package subscription is $ 99.95.

It is more user-friendly and you do not need any prior knowledge to start using this program. It has a base with numerous layouts, examples, 2D, 3D and 360 degrees views, etc. He offers a free package with some essential tools and packages taken at $ 49 or $ 99.

It contains many models that you can use to draw the plan for your restaurant. It is compatible with Windows and Mac. SmartDraw offers a free trial, then its price is $ 9.99 per month.

Restaurant floor plans with examples

Depending on the size of your restaurant, the number of rooms and items inside may vary. Here are some of our suggestions and examples on how to make the most of your space.

1. The dining room

The dining room is the most critical part of the restaurant plan, and it should occupy most of the space of your restaurant (60% – 40% of the total restaurant space). The dining room brings in money, so it has to offer a great deal of experience to customers in your restaurant. The remaining 40% is the BOH area; staff room, storage and kitchen.

As mentioned, the distance between tables is important because people like privacy during meals. Lighting and music, wall and furniture colors, chair comfort – are the elements that affect overall experience and atmosphere.

Depending on your concept, you will organize all of these elements so that they fit together and that it stays that way; it will be your trademark. You can put on a painting or a sign or decorate a wall so that it is unique and impressive. This way people can take pictures of your restaurant and share them on social media. This will make your restaurant popular.

The shape and size of your chair and tables can affect the use of space in your restaurant. However, you can mix different styles of seats inside your restaurant to make the most of the space you have.

Position your tables so that the servers can easily pass and approach each table without disturbing the guests at the surrounding tables. Have backup tables in each area where your servers can temporarily keep additional cutlery and plates. This is to avoid running into the dining room, which can annoy guests while they are eating.

It is good to have an isolated place for business people who love privacy. A few seats at the bar are essential; some people like to sit just at the bar.

But the bar can also serve as a waiting room. In this case, mix with tables for two, four or six people. You can also place community tables that become very popular. Suppose there is a wide range of seats; it will offer customers various options where they will feel comfortable sitting. Also take into account people with disabilities when positioning your tables.

2. The restaurant kitchen

Look at the food flow and the different stations in the kitchen. In a kitchen, you have a kitchen area, an inventory and a storage. The workstation or preparation must be in the center, so that the chiefs and the personnel can cope.

This kind of arrangement will prevent staff members from banging during work. In this way, the food flow is more fluid and more efficient. This minimizes the possibility of accidents inside the kitchen.

3. The waiting area

When designing the restaurant floor plan, do not neglect the waiting area. The waiting room is where your guests wait before they can take a seat at the restaurant. It is quite uncomfortable and overwhelming for customers.

So the least you can do is provide them with comfortable chairs and bar tables instead of standing and blocking the way to the restaurant entrance. Another option in addition to the waiting room is to offer seats to your customers at the bar if there is enough space.

4. Outdoor dining room

A huge asset for a restaurant is having an outdoor dining room. It’s great for the weather days. It is also appropriate to deal with the problems and restrictions associated with COVID19.

Your outdoor dining room should be an extension of your dining room inside to increase the efficiency of server movements. It also allows servers to have a clear overview of the outdoor space. The perfect scenario is to have a garden-oriented area; it is aesthetic and gives your guests some privacy and comfort. Apart from the maintenance of the garden, there is not much to do.

If your outdoor dining room faces the street, with a high frequency of traffic and people, some sort of barrier is necessary to isolate the dining room from the outside crowd.

You can do this by covering the glass area or by building a kind of platform surrounded by a fence. You can also surround the dining room with plants and vegetation high enough to block the street and isolate your guests from the busy street.

5. Bar floor plan

When you create a restaurant floor plan for the bar section, try to maximize the reception capacity of the bar as much as possible. As mentioned, some customers like to sit at the bar, but your bar can also interpret the waiting room if you don’t have one.

Massive bars and comfortable bar stools give an excellent image and contribute to the relaxing atmosphere. The bar and the salon corners must be placed so that the guests are not facing the rest of the dining room.

The bar is a space that generally only offers drinks. As a result, guests are often served only by bartenders. There are cases where bars also serve food, but servers are concentrated only in the dining room in most cases.

Straight and square bars may seem to use more space, but you can use them fully. In this case, you can place more seats around the bar and have more workspace for bartenders inside the bar. While round bars may seem more efficient, they take up space and leave many empty and unusable pieces.

6. Toilet plan

Make sure your restaurant plan has a clear position and signs to prevent your guests from wandering. In this way, they will not enter the staff rooms or ask the servers all the time. The toilets must be easily accessible from the dining room but always far enough from the dining room because no one wants to sit next to the toilet. Avoid placing tables next to the entrance to the toilet.

The toilets must be clean, well maintained and divided for ladies and gentlemen; this has a considerable impact on the overall experience of bathroom customers. Good maintenance and decent space in your toilet are a substantial advantage.

Offer complementary products such as shoe polish, sanitary napkins, deodorants, candy or something that guests can use themselves; details are respected and have an impact on the client’s overall experience. Have a cabin for people with disabilities.

7. Entrance

Entry is essential because it makes the first impression. Your entry should attract people, not just those who come to your restaurant on purpose. Therefore, the facade must be authentic and catchy to attract people walking down the street.

As with the dining room, the entrance must give an impression of clarity, calm and warm atmosphere. Place a host to give each guest a warm welcome and accompany them to the available tables.

The layout depends on the overall concept of your restaurant, but that’s what people like, attractive and simple.

Place your menus in front of the entrance so that potential visitors can show what you are offering. That way you make them stop for a while in front of your restaurant before deciding to enter. If possible, place a host who can help them browse the menu and present the restaurant offer, but only if they see the interest by potential customers for your restaurant.

Standing in front and “shouting” guests to come to your restaurant can be quite boring and repulsive. It is commonly found in very touristy areas, where all restaurants offer more or less the same thing.

Have a small reception space, where you can welcome the guests and take their coat. The entrance must be at street level or one or two steps to the main door. The entrances, where the stairs lead below street level to the basements, are not entirely visible and accessible.

8. Emergency exits

When planning emergency exits in terms of your restaurant, map all the exits you have. Then you have to make them visible to everyone. During the evacuation process, the exit signs are of great help in emptying the restaurant quickly and efficiently.

Usually these emergency exits are not used at all, so employees use them for other purposes, and in this way they could block these exits. Make them clear and fair. Each room inside the restaurant must have an emergency exit to prevent anyone from getting stuck in an accident. In addition, each part must have a fire extinguisher.

Whether the exit is a window or a door, each room needs it. Train your employees in emergency situations and organize fire drills so that they can prepare for such situations.

9. Staff room / Private rooms

When creating a restaurant floor plan, be sure to consolidate all private spaces. Usually the staff room will be next to the kitchen or the office. Make sure you have enough space for your staff to rest during breaks.

Floor plans for small restaurants

You have to be creative in a lack of space and drag the center of attention from your imperfections to your strengths – creativity and what you offer. Restaurants require a lot of different parts and elements. However, you can combine certain pieces and organize certain pieces to save space.

If the space is small, make sure the ceilings are high as it makes the room visually larger and more comfortable.

Here are some examples of creative designs of small restaurants:

Here is an example of a floor plan for a small restaurant:

6 tips for designing the layout of your restaurant floor plan

Designing a restaurant floor plan is not easy, especially if you start from the start. There are so many things you need to do and you will feel like you don’t know where to start. It is a difficult process that requires a lot of organization and time; However, here are some tips that might help you during this process.

  1. Rule 60:40 for space: Reception staff (FOH) should ideally occupy 60% of the space of your restaurant, and the back of the house should represent 40%
  2. Know government rules: Before creating a restaurant plan, make sure to check with the local government all the requirements because in some cases you have to obtain a permit and submit the plan.
  3. Make long-term plans: When designing your restaurant, you must take your short and long term plans into account. Materials you want to use, renovations that you may have in the future. Invest in the best materials and avoid future repairs, or would you like to build your restaurant step by step as you work and make a profit ?
  4. Understand your restaurant from a client’s point of view: create a great experience for your guests, but stay focused on efficiency and reduce costs. During the design process, put yourself in your guest’s place and look at your space with the guest’s eyes to see what is missing or what can be improved.
  5. Efficiency is crucial: an efficient workflow is important to allow your service personnel a clear path from the dining room to the kitchen. Functionality should be preferred to aesthetics.
  6. Accessibility: Make a restaurant accessible to each of your guests. Add space for wheelchairs next to your stairs.

The online ordering has been the perfect tool, especially with the ongoing COVID-19 pandemic as customers choose to limit face to face interaction. We have grown food delivery by over 112% which is solely due to the use of the free online ordering website.

– Matthew Johnson (Owner of MrBreakFastJa, Jamaica)


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