With that in mind, here are quotes that I have appreciated.
Restaurant Design - Restaurant Layout Every facet of restaurant design and layout is a product of the goals and concept of the business.
The bigger the goals and concept, the more resources should go into design elements. The menu, clientele, and price points should all support the layout of the restaurant to create a single concept. Finally, design elements should support each other. No single element should stand out from the others without wanting to point customers in that direction.
National Restaurant Design web site Costs: But doing so can lead to long-term problems and unnecessary renovations.
Costs should be funneled toward elements where revenue is generated. For most restaurants, this includes the entrance, lobby, bar, and dining room. An upscale restaurant has to have upscale furnishings and design elements.
The bottom line is that guests have great food and a clean, comfortable environment in which to enjoy it. A restaurant operator has to be willing to spend what it takes to achieve this. How that space is allocated — at least in the case of a new property — is another story.
Ample space has to be given to the kitchen for food storage and equipment. Otherwise, revenue-generating areas must be maximized. This includes the dining area, bar, and hostess stand, all of which should be large enough to accomplish the goals of the business.
The entrance is the first and last impression your business makes. It has to be inviting, and it has to capture the essence of your restaurant.
It sends guests on their way to a revenue-generating destination. It provides a platform for the buzz of the building. This should be visible from the entrance, and convince guests to enter. The kitchen has to have adequate space for all of the necessary equipment, plus ample room for employees to work.
Necessary equipment can include ovens, stoves, broilers, fryers, a dish machine, triple sinks, and plenty of shelf space. A prep area and industrial sinks usually accompany dry storage space. The kitchen should be just large enough to accomplish the goals of the restaurant. Employees should be able to move comfortably and safely in a fast-paced, high-stress environment.
There must be plenty of room for food storage. This includes a walk-in refrigerator, a walk-in freezer and a dry storage area with plenty of shelf space.
A new, roomy walk-in refrigerator is a wise investment for a new restaurant, since refrigeration failures are common and can lead to serious losses. This way, it will be more secure and less prone to theft.
It should be in a secure location of the building, far from the dining room, employee area, and buzz of the kitchen.Oct 03, · Cash flow is the single most important numerical analysis in a business plan, and a standard cash flow table should never be missing.
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