CONTINUATION

THE WAITING AREA FLOOR

PLAN
 t's easy to completely overlook the waiting area, or add it as an
afterthought where diners are squeezed into a small area while
waiting for a table, or they're blocking the way of servers or other
diners.

 But don't make that mistake, because the waiting area offers a great
opportunity to show next-level hospitality.
THE FULL-SERVICE BAR
FLOOR PLAN

 our full-service restaurant might also

have a bar that doubles as a waiting area
and allows you to serve more people.
Below is an example of Bahama Breeze
Island Grille’s floor plan for private
dining. The full facility fits 152 people
seated, and 300 for cocktail or standing
room.
THE DINING ROOM FLOOR
PLAN
The dining room is arguably the most important part
of the restaurant. Your dining room should be
inviting, but intimate; spacious, yet welcoming. No
matter how large the dining area might be, it should
never feel cavernous to your guests.

Total Food Service suggests that the dining
area should take up 60% of the total area of a
How big should a restaurant dining area be?
restaurant; the kitchen and prep areas should
equal 40%.
Full-Service Restaurant Dining: 12-15 square
Counter Service: 18-20 square feet
feet
Fast Food: 11-14 square feet Banquet: 10-11 square feet
You’ll also need to determine how much
space you want to allocate for each guest
based on maximum occupancy. This will be
different for various types of restaurants, but
Total Food Service suggests the following.
(Of course, these suggestions apply to non-
COVID times; see COVID guidelines above
from the CDC.)
Fine Dining: 18-20 square feet
 t’s crucial to allow guests some elbow room. In post-COVID times,
SeatingExpert.com suggests leaving at least:

 18 inches between each occupied chair

 42-60 inches between each square table

 24-30 inches between corners of diagonal tables

THE
RESTROOMS
FLOOR PLAN
 A clean bathroom signals a clean
establishment throughout, and it shows that
you care about your guests. In many
restaurants, the bathroom layout — like the
waiting area — is also an afterthought. But
more than 80% of consumers say they
would avoid a restaurant with a dirty or
poorly maintained restroom, according to a
survey by Zogby International.
STAFF QUARTERS / BACK
ROOM FLOOR PLAN
 Back of house” doesn’t just apply to the
kitchen — it’s important to think about all
your employees’ space when designing a
restaurant floor plan. Servers, sous chefs,
hostesses, bartenders, bussers, barbacks,
and all your staff will need a place to
either gear up for a shift or unwind during
a break. The staff quarters are also an ideal
place to post your weekly or monthly
schedule, leave announcements for staff,
train new staff members, or hold pre-shift
meetings.
PAYMENT STATION & POS
SYSTEM FLOOR PLAN
 Ben Kaplan of Barbara Lynch Gruppodescribes a restaurant’s POS
system as “the heartbeat of your restaurant.” Similarly, the location
of your POS in your restaurant can dramatically affect your
business's efficiency.

 You may need several POS terminals at different areas: one for the
bartenders, one for the hosts, and one for the servers, as well as
kitchen display screens for the kitchen staff. Or you may choose to
minimize the amount of technology visible in your dining area and
opt for one terminal hidden away from guests.
OUTDOOR AREAS
FLOOR PLAN
 Your restaurant may have an outdoor patio or outdoor seating on the
street – if you do, great! Because a well-set-up patio can increase
gross profits by an incredible 65%.

 The ideal location for a patio is close to the kitchen and dining room,
so servers don’t have to walk very far in between. The example
below from Acapulco’s Mexican Restaurant in Denver, CO has a
patio in the back of the restaurant, with round seating. The patio has
seven tables and is close to the dining room and the bathrooms.
THE ENTRANCE
FLOOR PLAN
 Diners frequently choose not to visit a
restaurant based solely on its exterior.
Conversely, they can be lured on looks
alone. Before a server even greets a single
guest, you should ensure that your
restaurant invites them inside.
 How much space do you
have? Consider the
When choosing a restaurant dimensions above and leave
floor plan, consider: extra space for guests to
move in the space
comfortably.
HOW TO
CHOOSE A
Where do you want to invest
the most space?
Add backup plans for your
restaurant design to include
social distancing measures if
RESTAURA
needed.
NT FLOOR
PLAN
Is your restaurant
Will you have a full bar?
accessible?