|weo||Date: Tuesday, 2012-01-10, 8:52 AM | Message # 1|
|You will need to consider the size and scalability of the dining room, kitchen space, storage and offices. |
Typically, the restaurant for about 40-60% of the area for dining space, 30% for the kitchen and surrounding areas. The remaining area of the warehouse and offices.
This is where you will bring to the main source of income for the restaurant business. So the first point to note is that you do not cut the design area of the dining room.
Visit our other restaurants and see their designs.
Watch for customers: They have responded positively to the design style of the restaurant there? The space is really comfortable and the customer have to move seats when starting a meal? Remember the good points and shortcomings of that restaurant.
For a small restaurant for dinner and quite popular, you need approximately 1.4 m2 - 1.8 m2 for each seat to ensure best use of relaxation and comfort for the guests as well as space for staff travel service.
Typically, the processing area of a restaurant is not designed efficiently and affect the kitchen space as well as service quality.
Think of each dish in the restaurant menu when you decide for each component spatial processing.
You will have to calculate the area for the receipt, storage, food preparation, cooking, washing dishes, equipment and staff can not include a small office facilities for the management of your day.
Arrange the food supply area that is near the location of the chef.
Besides, you also need to pay attention to space for 2 or more than two chefs working in the busiest hours of the restaurant. .