Your restaurant’s floor plan has direct impact on your profit margins. A well-designed layout can increase operational efficiency, enhance your customer and staff satisfaction, and boost the overall look and experience. Not to mention, a properly planned layout can also protect you from building code violations.
Truthfully, the floor plan is a team effort requiring insight from both an architect and an interior designer. The architect lays out the actual structure, while an interior designer maps out the spaces.
Above all, your restaurant floor plan – the technical drawing that illustrates physical structure and all the rooms needed to run an operation – should map out the distance between rooms, the location of walls, windows and doors, and critical fixtures like sinks and point-of-sale (POS) systems, as well as areas requiring mechanical, electrical and plumbing elements. But that’s just the basics. Following are the seven most important things to consider when designing your restaurant’s layout: