By Aaron D. Allen – Quantified Marketing Group
hances are you’ve fallen victim to poor restaurant middle of its restaurant floor plan. Additional floor plan space
Quick Fact: design at one time or another. When you get lost was also allotted for a waterslide which dumps guests into a
There are several on the way to the restroom, smack foreheads with a nearby lagoon outside of the restaurant.
vital components server rounding a tight corner, or are forced to sit with
that must be con- strangers to allow someone else to pass through an aisleway, The BasiCs
sidered in every a flawed restaurant floor plan is usually to blame. When devel- There are several vital components that must be considered
restaurant floor oping your own restaurant floor plan, avoid these disastrous in every restaurant floor plan—particularly the location of the
plan—particu- situations by analyzing your restaurant’s specific needs before kitchen, dining areas and restrooms. Every restaurant should
larly the location
jumping into the design. have a functional and practical floor plan that takes into con-
of the kitchen,
dining areas and sideration the flow of wait staff from the kitchen to the dining
restrooms. Review YouR Business Plan area and patrons from the dining area to the restrooms.
Your restaurant’s business plan represents its concept and Hostess stations and waiting areas must be in the front of
__________ vision. Revisiting it will help influence your floor plan by re- the restaurant where people first enter your restaurant. Other
minding you of your original financial projections, construc- front-of-the-house areas should include the dining room, bar
tion budget and space requirements. It should also define any and public restrooms.
specific design or operational needs for your restaurant, such Restaurant floor plans for kitchens should also encourage a
as a bar or cigar lounge. Your business plan must outline your natural flow of traffic, making it easy for employees to move
branding strategy because it can often affect your floor plan. about quickly and efficiently. Designate space in your floor plan
When redesigning its Cancun location following Hurricane for prep areas, cooking stations, a dishwashing zone and food
Wilma, Señor Frogs incorporated its spontaneous and inter- storage space. You may also choose to include an office, em-
active brand into its new design by placing a hot tub in the ployee bathrooms or a break room in the back of the house.
22 PMQ’s Pizza Magazine – The Pizza Industry’s Business Magazine
Your business plan must outline your usually divided into multiple dining areas to create a more inti-
branding strategy because it can often mate and leisurely environment.
affect your floor plan. when redesigning Make sPeCiFiCaTions
its Cancun location following hurricane Once you’ve carefully considered the needs of your restau-
rant, you can begin generating measurements and drawings
wilma, señor Frogs incorporated its for your floor plan. A team of restaurant concept development
professionals can help draft your initial floor plan for maximum
spontaneous and interactive brand into efficiency, taking the overall circulation within the restaurant
its new design by placing a hot tub in into account.
While your restaurant floor plan is being drafted, you can
the middle of its restaurant floor plan. begin determining the seating capacity, dimensions of rest-
rooms, bar area and storage facilities and the location of server
sTaFF ConsideRaTions stations. The dining room and bar must have adequate seat-
Each member of your staff has different demands concern- ing for your guests and your entire restaurant should be ADA
ing the restaurant. Your manager will be concerned with de- (Americans with Disabilities Act) compliant, meaning that
livery access and security issues, while your chef will be more people with disabilities can maneuver through your establish-
focused on kitchen maneuverability and functionality. Make a ment with ease. Unlike menu covers or restaurant uniforms,
detailed outline of your floor plan and examine the potential floor plans are not easy to modify once they’re in place.
successes and failures of the conceptual floor plan with your PMQ’s Pizza Magazine
managers, chef, servers, bussers and bartenders.
Aaron D. Allen is founder/CEO of Quantified Mar-
CoMPaRe ResTauRanT FlooR Plans keting Group, an Orlando-based strategic market-
Study other restaurant operations before developing your ing and public relations firm focused exclusively
own floor plan. Note what works or doesn’t work for them. in the restaurant industry. He can be reached by
emailing email@example.com or vis-
Fast food restaurants are usually boxy so that guests can move iting www.quantifiedmarketing.com
through them quickly. Casual and fine-dining restaurants are
24 PMQ’s Pizza Magazine – The Pizza Industry’s Business Magazine