{"id":758,"date":"2019-08-19T16:39:40","date_gmt":"2019-08-19T11:09:40","guid":{"rendered":"https:\/\/www.axiumglobal.com\/dev\/?post_type=articles&p=758"},"modified":"2024-08-30T16:37:05","modified_gmt":"2024-08-30T11:07:05","slug":"key-considerations-for-retail-design-of-restaurants","status":"publish","type":"articles","link":"https:\/\/axiumglobal.com\/test\/dev\/articles\/key-considerations-for-retail-design-of-restaurants","title":{"rendered":"Key Considerations for Retail Design of Restaurants"},"content":{"rendered":"

The customer is always right, and that\u2019s why customer experience drives profits in any retail outlet. This is especially true in restaurants, frequented by those who want to relax, socialise, strategise and dine. For optimum customer comfort and enjoyment, retail design for restaurants is a multi-faceted discipline for which there are a multitude of considerations. Among several other key considerations, retail store layout design, or in this case the restaurant\u2019s layout, is crucial to its ultimate success. With efficient and accurate BIM (Building Information Modelling) services, effective layout designs can be provided through the creation of BIM retail design.<\/p>\n

A restaurant\u2019s layout must facilitate operational workflow and effectively communicate the restaurant\u2019s brand attributes. This makes it crucial to consider several primary areas in a restaurant floor plan. They include the following:<\/p>\n

Kitchen<\/h5>\n

Typically, the kitchen should occupy 30-40%<\/span> of the entire floor space, to enable hassle-free preparation, cooking, plating and service workflow. In restaurant design, the kitchen layout is of prime importance. Three prime commercial kitchen designs that most restaurants use are: Assembly Line, Island and Zone.<\/p>\n

\"Assembly-Line-Layout\"<\/p>\n

Assembly Line Layout <\/h5>\n

1.<\/span> Three distinct areas for food production <\/p>\n

2.<\/span> Transfers food through parallel stations, for prep, cooking, plating to server pickup<\/p>\n

3.<\/span> Staff remain in defined workspaces, less movement between stations<\/p>\n

4.<\/span> Considered most efficient for busy restaurants or institutional kitchens<\/p>\n

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\"Blog-key\"<\/p>\n

Island Layout <\/h5>\n

1.<\/span> Allows ample staff movement and supervision between stations <\/p>\n

2.<\/span> Cooking equipment, such as ovens, grills, fryers, are centralised, other work areas are on the kitchen perimeter, enabling a circular flow of food production <\/p>\n

3.<\/span> Good for a large kitchen<\/p>\n

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\"considerations_Page_Images\"<\/p>\n

Zone Layout <\/h5>\n

1.<\/span> Allows for staff movement and supervision between stations <\/p>\n

2.<\/span> Ample server access to both prep and cooking zones <\/p>\n

3.<\/span> Adapts to different kitchen sizes, shapes <\/p>\n

4.<\/span> Good for limited spaces <\/p>\n

In addition to the kitchen layout, the entire restaurant should present a layout that entices diners to walk through the space and look around, also known as \u2018visual merchandising\u2019. The space that is viewed increases the value of the restaurant brand, its products\/dishes and services, thus increasing profitability. Dining areas in restaurants should ideally create both a physical and psychological relationship. Space management strives to do so while influencing dining preferences.<\/p>\n

Dining space design dictates diners\u2019 experiences \u2013 their comfort levels and moods. The use of plastic cups, loud music and Formica tables create an ambience that contrasts considerably with the setting of a restaurant with fine china, jazz and linen tablecloths<\/p>\n

Dining Space<\/h5>\n

The space around tables and chairs must be adequate enough to comfortably access, pull and push chairs and walk around. In general, the dining space should be approximately 60 percent of the entire restaurant floor plan, with tables and table placement reflecting the restaurant theme. To more efficiently plan seating space and unhindered traffic around tables, dining space layouts can attempt to fulfill the following guidelines:<\/p>\n\n\n\n\n\n\n
Type\/Concept<\/strong><\/td>\nSq.ft.\/person<\/strong><\/td>\n<\/tr>\n
Fine Dining<\/td>\n 18-20<\/span><\/td>\n<\/tr>\n
Full Service Casual Dining<\/td>\n15-18<\/span><\/td>\n<\/tr>\n
Countertop Diner\/Bistro\/Caf\u00e9<\/td>\n12-15<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For table spacing, recommended space allocations are as follows: <\/p>\n\n\n\n\n\n
Space between occupied chairs<\/td>\n18-20<\/span> inches<\/td>\n<\/tr>\n
Parallel tables<\/td>\n15-18<\/span> inches between sides<\/td>\n<\/tr>\n
Tables on a diagonal<\/td>\n12-15<\/span> inches between corners<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Fine dining restaurants typically have more distance between tables.<\/p>\n

When the walls of a dining space are used wisely, such as including booths and table\/chair settings, diners will experience a spacious feel and waiters will find it easier to navigate the floor. Adding countertop-high tables adds to the visual variety and makes the entire space more inviting.<\/p>\n

The dining space is where the theme and concept of the restaurant is most effectively communicated. Retail design for this space should use colours, materials, textiles, finishes and tabletop choices to showcase the restaurant brand.<\/p>\n

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