Restaurant Dining Area Floor Plan

Designing a restaurant floor plan involves more than rearranging tables.

Restaurant dining area floor plan.

Restaurant floor plans are commonly comprised of specific furniture elements such as dining booths moveable tables and chairs and bars countertops. A 40 60 split is the rule of thumb but can vary based on your. Your restaurant floor plan is essentially a map of your restaurant s physical space. For full service restaurants and cafes with a general menu the new york food service publication total food service recommends as a starting point that you devote roughly 60 percent of your restaurant s floor area to dining with everything else the kitchen bathrooms and storage taking up the remaining 40 percent.

If you are buying an existing restaurant or leasing commercial space and you plan on renovating or remodeling the building the same rule of thumb of 60 of the area for the dining area and 40 for kitchen storage and preparation still applies. For this the restaurant design and the restaurant interior design need to be in total sync with each other. But in the wake of the covid 19 pandemic a well designed restaurant layout. When planning the dining area of a restaurant issues of flexibility should be considered in order to adapt to unexpected demands.

Fast service or banquet service establishments can have smaller kitchens and larger dining rooms making their profit from higher sales volumes. These kitchens can occupy as little as 25 percent of the total floor space for a 4 to 1 dining area to kitchen ratio. 60 dining area 3000 square feet 40 kitchen 2000 square feet. Better restaurants also require more space per diner and therefore higher margins.

Ideally restaurant planning and design should showcase that 60 area in a floor plan must go to the dining area and the other 40 to the kitchen storage freezer etc.