As one of the first steps in opening your own restaurant, you need to determine which regulations and restrictions your business is subject to. And also consider that many towns and states have ordinances that ban smoking within twenty feet or more of any public entrance. Check with the local fire code marshal or other authority about the seating capacity of your dining room. Before your opening day, take a moment and sit in every seat in the dining room, to assess the view and decide if the table needs to be repositioned. When you have a large dining floor, you will want to have a different amount of tables than if you had a small dining floor.
You should consider doing some research of how other restaurants with similar aesthetics handle their table layouts. A good way to ensure proportional success is to ensure your servers are always removing unused plates from a diner’s table. That way, if you have groups of people and individuals have a hard time reaching the counter, you can direct them to the table. Usually, eating outdoors is more of a casual experience so don’t be afraid to use more outdoor oriented furniture. Diners, all the time, will choose not to visit a restaurant based on its exterior, especially if they’re walking by. Make sure you leave enough space for guests to wait, and focus on hospitality first, even if they’re not seated yet.
Make sure your bathrooms are easy to access — without requiring guests to wander through the kitchen or requiring staff to wander through the dining room — and always clean. When you opened your first restaurant, what was your process for developing a restaurant floor plan?
Commonly referred to as “floating tables,” portable tables and chairs can be placed anywhere. Dining group size – if you’re not sure how many large groups will dine at your restaurant, consider flip-top restaurant tables that expand to seat larger groups. If your restaurant will have a bar, in determining the length you should allow for 1 foot 8 inches to 1 foot 10 inches per person for standing room only. Taking the time to design a restaurant floor plan that takes into consideration the available space, type of restaurant and seating arrangements is crucial and will help make your restaurant a success. Traffic flow is also a critical consideration, since congestion in high-traffic areas will increase noise, accidents, and slow down your overall turn-over.
The new design features a high banquette along one wall, which faces out across the restaurant, in the direction of the windows. The addition of draperies also creates more intimate spaces, but they are transparent, in a ripple fold style evoking the mid-century feel that the restaurant’s all about.
Restaurant dine seat
In the middle of the dining room are two- and four-top tables, again with the two different styles of chairs.
Christmas lights) also add a whimsical touch to outdoor lighting, especially in summertime. Signage, lighting, seating and decorations are just a few areas to consider when opening a new restaurant. They will look better and last longer than a simple handwritten sign or one that you printed yourself. A few well-filled planters or window boxes can really dress up even the plainest of entrances.
While the dining room, bar and kitchen are important parts of a new restaurant design, don’t forget the outside/ entry area. A hostess or bus person can be assigned the task of refilling paper products and taking out the trash. For example, a fine dining restaurant with a five-course experience will differ from a fast casual establishment. Just like people need space to walk and eat between tables, they also need enough space to enjoy their meal with the people at their table.
You should have enough room to space chairs properly, and a good amount of space for the types of people or groups of people who like to stand. Outdoor table seating should have areas designated that are covered for rain and heat, and also areas for people looking to soak up the sun. Either way, before you start the process, you need to know the basics of a restaurant floor plan, and have an idea for which elements you want your restaurant concept to focus on. Some restaurants are in malls with tons of foot traffic, while others are “drive-bys” and require very different entrances.
The best kitchen designs minimize the chance for sous chefs and cooks to bump into each other and the time to run a plate to where a waitress will pick it up, and include all the essential restaurant equipment and supplies.
The ideal location for a patio is close to the kitchen and dining room, so servers don’t have to walk a mile in between. If you are seeking information you cannot find, let us know, and we’ll add it to our list of content ideas for the future!
The use of lighting helps to evoke and bring out certain emotions depending on the purpose of your restaurant’s space, while also addressing and highlighting features in your establishment. It is very important for safety reasons that there is enough space for the guest and staff to move around and that the aisles are clear, especially in case there is a fire.
Here are some general furniture guidelines to assist you in determining the ideal height of the tables and seating you will need to buy.
We would be happy to help you plan your layout, and select the right restaurant chairs & tables.
Add the number of barstools to the seating from step 5 to calculate seating capacity for the restaurant. At the window are freestanding circular tables and chairs, the design of which matches the higher barstools.
The banquettes feature leather or vinyl upholstery with no endcaps, with the goal of squeezing in an extra person when necessary.