![]() The kitchen and storage area should be 1120 square feet. 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.Īssuming the building has 2800 square feet available, then the dining area should be approximately 1680 square feet, which would accommodate 112 seats. Example: Your restaurant floor plan has 5000 square feet This is taking into account space needed for traffic aisles, wait stations, cashier, etc. It is common for most restaurants or coffee shops that have a general menu to average about 15 square feet per person. However, fine dining may require 20 square feet per person. It’s important to remember that banquet seating may use as little as 10 square feet per person. Kitchen, Cooking, Storage, Preparation, etc: 40% of Total Areaĭesigning your seating plan will depend on what type of restaurant you plan to open.But those should be the approximate percentages for the total area. These dimensions will have to be adjusted if you plan on having a waiting area or a bar. The kitchen, storage and preparation area should take up the remaining space. ![]() In primary space planning, the general rule of thumb for determining the area allotted is that the dining area should comprise most of the total area. This will ultimately make your business more profitable. ![]() Here are some tips and guidelines that will help you maximize the space of your restaurant floor plan. How you want the interior to look aesthetically also factors in, and of course, safety should never be overlooked. Some considerations to take into account for your restaurant floor plan are the size of the establishment, and what kind of restaurant you have. Whether you are opening a new restaurant or remodeling an existing one, determining the seating in your restaurant floor plan can be a difficult task. The tighter your processes are, the smoother your workflows can be, even in a small restaurant kitchen.Part of Total Food Service’s Blueprint Series on hot new restaurant kitchen renovations, new floor plans, and more. Think about the actual “flow” of your kitchen and meal preparations, understand who needs access to different kitchen equipment, anticipate if any possible cross-contamination may occur due to the placement of the workstations, and make sure everyone knows their role and workstation well – and how they’ll need to communicate and collaborate with everyone else. ![]() Of course, this is an “ideal situation” recommendation – the number of workstations you can realistically create in your kitchen, will depend on the size of your kitchen and its layout (which we’ll talk about in more detail, later in this article). Ideally, this means separate areas for food preparation, cooking, cleaning and food storage (with different areas for storing food and non-food items). And the first step to optimising workflows is creating workstations for everyone in the kitchen. Workflows are essential in any kitchen as they prevent bottlenecks and ensure food is sent out of the kitchen efficiently, as new orders continue streaming in.
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