National Restaurant Design (website)

Restaurant Design And Layout

The amount of money you you will have to spend will of course depend on your budget, whether you are leasing or buying (leases would have to be long term before spending too much money), what you want to achieve and how much renovation the building needs.

The amount of space you will need in most cases is approximately 500 to 3,000 square feet depending on your concept. The specific layout areas listed below will also depend on your concept.

Customer Service Area
This area is located at the entrance and would include:
1. A hostess station, usually a podium with an area to store menus and a guest or reservation ledger.
2. Cashier's station (could contain cash register, bakery display cast, etc).
3. A very comfortable, cozy seating area for waiting customers.

Kitchen Area
Sometimes referred to as the production area because this is where the food prep., cooking, baking, food storage sanitation, and dishwashing take place.

You don't need too much space if it is efficiently arranged. When your wait staff present an order, the order should enter an assembly line beginning with the raw materials and ending with the finished product.

The main areas are:
1. Cold prep - For the assembling of appetizers and salads, and deserts . A counter and shelves to put the equipment, dishes, utensils and ingredients for assembling each dish is needed in the area.

2. Cooking Station - This is the chef's or cooks work area. Prep tables, steam tables, fryers, cooking range with griddle top, small refrigerators placed under prep and steam tables, freezer, drink dispensers, ice bin, broiler, exhaust fans, utensils, serving plates, etc. go in this space.

3. Dishwashing - Close to the cooking area so that the pots and pans can be easily reached. Most health departments require separate sinks for washing and sanitizing pots, pans and dishes that need to be washed by hand.

4. Food storage area - You will need a large walk-in freezer and cooler, a scale, breakdown table and shelving for your freezer, cooler and dry goods. Your clean and dirty linen may also be stored in this area.

Office - This area would be for you desk, phones, office equipment, records, etc.

Personal staff area - A place to put their personal items, coats, purses, etc.

Dining - This area would include customer seating (usually 12 sq. ft. per customer) and wait stations.

Bar - Doubles as a customer waiting area. Plan on one bar seat for every dining seat and about 10-12 sq. ft. per table. . This area would need a bar, bar stools, booths, cash register, three compartment sink, drain board, ice bin, ice machine, beverage dispensing system, beer dispensing system, glasses, mixers, blender, ice crushers, bottle openers, etc.

Employee Restroom

Public Restrooms - Make sure these are ADA compliant, well ventilated and easily kept clean. They need to be stocked with paper towels, toilet seat covers, soap, and toilet paper at all time.

Sample layouts - Ahart Foodservice Design
Restaurant Design - http://www.restaurantdesign.com/

Articles:

Layout & How It Effects Your Bottom Line

Benefits of Using and Interior Designer

Elements of Successful Restaurant Interior Design

Links

Restaurant Interiors' main focus is you the client. We focus on transforming your idea's, thoughts and desires into your traditional or contemporary environment. We provide creative, expert consultation, planning, purchasing and installation with cost conscious and swift execution

maxey hayse - Restaurant design begins with conceptual ideas. We use color rendering to represent our designs for the restaurant and nightclub. We then begin to make the restaurant and nightclub design concept a reality. Below you will see conceptual renderings and color analysis as well as construction photos showing the actual renovation of the restaurant.

Restaurant Strategies brings you access to the country's top interior architects, restaurant design specialists and kitchen designers. From inception, we work with owners to develop concept statement and menu. Then we conduct extensive searches for the most appropriate restaurant design professionals to execute the project. Finally, we coordinate all operational and marketing requirements to seamlessly integrate the components into the design and construction

Pat Kuleto - Over the last 30 years, Pat Kuleto has achieved worldwide renown for designing over 170 restaurants including San Francisco?s Fog City Diner, Kuleto?s and Postrio, Atlanta?s Buckhead Diner and Chops, and Chicago?s Papagus. His name has become synonymous with restaurants, food and wine; he is one of the leaders in the field of hospitality design, and named by Time Magazine as one of the top 100 Innovators in their 2000 Millennium issue.

At Ahart Foodservice Design, we believe that the restaurant owners should set their project in motion by first developing a customized, efficient and fully
functional design of their unique and individual foodservice concept.

Restaurant Strategies - Restaurant Strategies brings you access to the country's top interior architects, restaurant design specialists and kitchen designers. Kitchens created to be design-specific to cuisine, location and labor efficiency

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Restaurant Design