Restaurant Design and Interior Layout

The way we design the inside and how we place all elements is a very important part of how well a restaurant operates. It does not matter how innovative a design theme is, how good the location is, how exciting the menu looks; if the interior space and layout aren’t just as functional, there are high chances that you will have difficulty in attracting and retaining customers. 

There are many factors to juggle — What will the restaurant style and atmosphere be like? How can the interior be beautified but still prove functional? Will the safety regulations allow for the design to take form? How are you going to attract patrons and give them an unforgettable experience?… As an aspiring or new restaurant owner, this complete guide will surely be the inspiration you need to design the ultimate restaurant. 

Types of Restaurants 

The  range  in  the  different  types  of  restaurants  continues  to  expand varying  from  your executive fine dining establishment featuring a three-page wine menu to hip downtown burger eatery that serves a variety of hot sauces and cocktails. 

You  have  probably  eaten  at  a  restaurant  and  felt  confused?  Like  an  instance  where  the  menu didn’t  fit  the  overall  ambience  (too  costly  for  a  casual  restaurant  or  too  casual  for  a  high -end restaurant). Usually, when this occurs, customers aren’t always looking forward to a repeat visit. 

To help avoid new restaurant growing pains, the initial stages of planning should involve coming up with an overall concept. Below are some basic restaurant types to decide from:  

• casual dining

• family style

• fine dining or high-end

• fast  casual

• fast  food or quick  serve restaurant

• café  or bistro

• buffet

• pop-up restaurant

Restaurant Regulations 

• The  laws  affecting  restaurant businesses  are diverse;  mostly  ranging  from local building codes  to  health  department  regulations for foodservice operations.

• It’s a requirement to submit your  floor  plan for  approval so  that appropriate departments can  sign off on operational elements that relate to your business; such as maximum occupancy, fire hazards, ventilation, food surface types, sink placement, ventilation, restroom regulations, and more.

Restaurant Floor Plan 

A successful floor plan is based on how it directs movement or foot traffic. Make sure to consider all possible routes: where deliveries will be shipped in and how they shall be taken to storage, how chefs move from pantry to food prep,  how  servers  pick  up  orders  and  bring  them  to  the  tables,  and  varying levels of comfort and privacy. Keep an eye out for areas where crowding could possibly occur.  

Essentially,  the  planning  and  design  of  a  restaurant  should  dedicate 60% area in a floor plan to the dining area while the other 40% goes to the kitchen, storage, freezer, etc. 

The floor plan is commonly comprised of specific furniture elements such  as  dining  booths,  moveable  tables  and  chairs,  and bars/countertops.  The  dining  area  of  a  restaurant  should  also  be flexible enough to adapt to unexpected demands.  

Ceiling Design 

Above is where one looks when they enter a space for the first time. Why?  It  is  a  subconscious  reaction  ordered  by  the  brain.  From  the beginning of human life, people tended to look up when they entered an unknown territory for safety reasons. 

Today, people look up when they step into a new place out of curiosity. In  fact,  this  is  the  reason  why  it’s  very  significant  to  have  a  unique ceiling  design  that  would  captivate  customers  when  they  visit  an establishment. 

Entrance 

The  entranceway  represents  a  key  element it  can  emphasise  the hospitality the staff will deliver or it can bring forth the theme of the restaurant.  A  good  entrance  contributes  to  the natural flow of  the interior layout. Signage, entrance lighting and waiting area ambience and decorations are just a few areas to consider when designing a new restaurant. 

Storage 

There  should  be  enough  room  for  food  storage.  This  may  include  a walk-in  refrigerator,  a  walk-in  freezer  and  a  dry  storage  area  with plenty  of  shelf  space.  A  new,  spacious  walk-in  refrigerator  is  a  must have  for  a  new  restaurant,  since  refrigeration  failures  are  common and  can  result  in  serious  losses.  Store  area  is  traditionally  designed adjacent to the kitchen. This serves as a storage facility for the kitchen and cutlery of the restaurant. 

Restrooms 

The  most  revealing  moment  guest  experiences  in  a  restaurant  may not be at the table but in the bathroom. A well maintained bathroom reflects a clean establishment and reinforces that you genuinely care for your guests. Having the restroom as an afterthought should be a thing of the past as a number of surveys suggest that more than 80% of consumers would avoid a restaurant with a dirty restroom.  

Share :