Designing a restaurant for service flow
A restaurant plan has to work for the guest and for the operation at the same time. The servers shape much of what the guest lives, and the layout decides what the servers can do.
I start with the routes. Finished plates travel from the kitchen to the table, and dirty plates travel from the table to the dish washing station. Those two routes set how the servers move, and they must not cross at the kitchen door. When they cross, plates collide and time is lost.
Then I look at the service stations. The time it takes to serve the first drinks and the distance from the stations to the tables change the pace of the whole service, so I plan them into the layout from the start.
We also review the full chain. We follow it from the way supplies enter the storerooms to the way waste leaves, and we decide where that waste is kept.
Keep reading
- →Designing a restaurant guests rememberRestaurant design
- →Hotel lobby design: the first three secondsHotel design
- →Offices that give people more than a deskCommercial design
- →Choose an interior designer who knows constructionCommercial design
- →What determines the cost of a restaurant designRestaurant design
- →What to prepare before a restaurant design kickoffProcess
- →How written approvals keep a hospitality design on trackProcess
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