Restaurant Design Rules

At times excellent food and superior service is not enough for a restaurant to become a hit to customers.

Garden open restaurant design ideas. A poorly designed restaurant kitchen can cause chaos and may even cause accidents. Principles of commercial kitchen design. Restaurant design considerations involve decisions for the restaurant interior design including color schemes furnishing textures finishes decoration etc and exterior design signage lighting parking drive thru outside dining areas etc.

As a result when starting a new restaurant or re designing your existing business you should think through your kitchen design carefully. Good food good service. Kitchens call for bulky expensive equipment that might delay any busy restaurant schedules.

Allocating about 40 of your total area to the kitchen is a good rule of thumb. Experts agree that the first area to identify in your restaurant floor plan is your kitchen. Sometimes a good restaurant design is what is called for.

However these areas are often overlooked in the general design of a restaurant when new owners tend to focus on the dining room or bar. The following are some guidelines for creating that ambiance. Some types of restaurants focus on seating capacity rather than interior design.

When designed well your restaurant floor plan can affect your profit margins by increasing efficiency creating ease of movement securing the safety of your staff and guests and ultimately enhancing your customer experience. Todays successful restaurant concepts are about more than just. But in the wake of the covid 19 pandemic a well designed restaurant layout.

Your restaurant floor plan is essentially a map of your restaurants physical space. Of course probably the biggest investment of money in the design of a new restaurant is the kitchen layout. In other words you want to pack in enough customers to keep busy and turn a profit while at the same time making guests feel comfortable.

Pdf restaurant design guidelines rishi upadhyay. The design of a restaurant should be a balance between a welcoming ambiance and maximum seating capacity. First of all the owner or the restaurant manager should determine their target customers for this restaurant.