Delis, sushi shops, and other quick-service restaurants also need counters or bar areas. If you allow customer seating at your bar, you’ll need to ensure that a portion of it is ADA compliant. Bar and service counters: A bar area is essential for restaurants with robust cocktail, coffee, or juice programs.There are also optional areas that you’ll need to add, depending on your restaurant concept.
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Pro Tip: Providing an area for your team to change clothes and put on uniforms helps prevent foodborne illnesses and outside allergens from entering your restaurant in the first place. If you have the space, a staff locker room is an excellent addition so that your team can change from street clothes into work clothes and securely stow their personal belongings while they work. Some cities also require employers to provide break areas for staff as well. Staff areas and back office: Most restaurants need a back office to hold sensitive business information like personnel files, tax documents, computing equipment, and cash reserves.You don’t want customers walking around vegetable crates to get to a table! If your building does not have one, it is a good idea to add a delivery entrance to your restaurant. Large commercial buildings will already have loading docks or back entrances for vendor deliveries. Delivery entrances and loading docks: In most locations, you don’t receive supplies through the same entrances that customers use.Keep in mind that your restrooms need to be ADA compliant as well. Depending on your space’s size, it’s a good idea to add a staff-only restroom, too. Restrooms: If you can place restrooms near your kitchen area, you can save money by tying into nearby plumbing and water lines.Kitchens also need gas lines, water lines, electrical wiring, floor drains, and ventilation hoods. This might seem like a lot for a space that patrons never see, but it’s the heart of your business. Kitchen: In most restaurant floor plans, the kitchen takes up about 40% of your space.(See our general guide to restaurant POS systems and niche POS guides such as for cafes and quick service restaurants.) If you use a point-of-sale (POS) system, you’ll need to consider where to place terminals throughout your dining room as well. Delivery-only restaurants or quick-service spots may not need this much room, however. Dining areas: Restaurant dining areas typically need 60% of the restaurant space to provide adequate seating and traffic flow.
The entryways of all restaurants should comply with Americans with Disabilities Act (ADA) regulations. For quick service and cafe concepts, this space can be minimal, especially if you have a bar for counter service. For fine and casual dining, this area needs serious consideration if you have wait times. Once inside, the greeting and waiting areas depend on the type of establishment. It should communicate your concept and entice passersby to enter. Entry and waiting area: Your entry is the billboard for your restaurant.The primary operational areas of the restaurant floor plan include: The size of each will vary based on your restaurant’s style and whether customers eat on-site or take food to go. There are several operational restaurant spaces that every restaurant needs.
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Here’s how to design a restaurant floor plan in seven steps: 1.
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