Restaurant Dining Area Floor Plan

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.

Restaurant dining area floor plan.

These kitchens can occupy as little as 25 percent of the total floor space for a 4 to 1 dining area to kitchen ratio. A 40 60 split is the rule of thumb but can vary based on your. Restaurant floor plans are commonly comprised of specific furniture elements such as dining booths moveable tables and chairs and bars countertops. 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.

Better restaurants also require more space per diner and therefore higher margins. Your restaurant floor plan is essentially a map of your restaurant s physical space. Designing a restaurant floor plan involves more than rearranging tables. Your restaurant layout both supports operational workflow and communicates your brand to patrons.

Fast service or banquet service establishments can have smaller kitchens and larger dining rooms making their profit from higher sales volumes. Experts agree that a 6 step approach works best starting with allocating space to your kitchen and dining areas. 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. When planning the dining area of a restaurant issues of flexibility should be considered in order to adapt to unexpected demands.

60 dining area 3000 square feet 40 kitchen 2000 square feet.