Restaurants | How To

How to Design a Restaurant Floor Plan: A Step-by-Step Guide

Published March 9, 2023

Published Mar 9, 2023

Mary King

WRITTEN BY: Mary King

This article is part of a larger series on Restaurant .

  • 1.Assess Your Needs
  • 2. Consider the Space
  • 3. Design your Kitchen Layout
  • 4. Design Your Restaurant Dining Room Layout
  • 5.Add Restrooms, Entryways & Waiting Areas
  • 6. Add Bars, Service Counters & Delivery Areas
  • 7. Add Staff Areas & Back Office

Bottom Line

A restaurant floor plan is a sketch of your restaurant space that includes your dining area, kitchen, storage, bathrooms, and entrances. The best restaurant floor plans support operational workflow and communicate your brand to customers. Depending on your restaurant type, your specific restaurant layout will vary—but a 40/60 split between the kitchen and dining room is industry standard.

When designing your restaurant floor plan, the most important thing to remember is that your layout must enable the flow of several elements throughout your restaurant. Your ultimate restaurant layout should take all of these elements into consideration:

  • The flow of people: Your staff, customers, and vendors
  • The flow of product: Food and beverage deliveries and food and beverage sales
  • The flow of utilities and information : Electricity, water, air, order information, and payment data

Here’s how to design a restaurant floor plan in seven steps:

Step 1: Assess Your Needs

There are several operational restaurant spaces that every restaurant needs. The size of each will vary based on your restaurant’s style and whether customers eat on-site or take food to go.

The primary operational areas of the restaurant floor plan include:

Entry and waiting area

Your entry is the billboard for your restaurant. It should communicate your concept and entice passersby to enter. Once inside, the greeting and waiting areas depend on the type of establishment. This area needs serious consideration for fine and casual dining with wait times. On the other hand, it can be minimal for quick service and cafe concepts, especially if you have a bar for counter service. The entryways of all restaurants should comply with Americans with Disabilities Act (ADA) regulations .

Dining areas

Restaurant dining areas typically need 60% of the restaurant space to provide adequate seating and traffic flow. Delivery-only restaurants or quick-service spots may not need this much room, however. If you use a point-of-sale (POS) system , you’ll need to consider where to place terminals throughout your dining room as well (See our general guide to restaurant POS systems and niche POS guides, such as for cafes and quick service restaurants ).

In most restaurant floor plans, the kitchen takes up about 40% of your space. This might seem like a lot for a space that patrons never see, but it’s the heart of your business. Kitchens also need gas lines, water lines, electrical wiring, floor drains, and ventilation hoods.

If you can place restrooms near your kitchen area, you can save money by tying into nearby plumbing and water lines. Depending on your space’s size, it’s a good idea to add a staff-only restroom, too. Keep in mind that your restrooms need to be ADA-compliant as well.

Delivery entrances and loading docks

In most locations, you don’t receive supplies through the same entrances that customers use. Large commercial buildings will already have loading docks or back entrances for vendor deliveries. If your building does not have one, adding a delivery entrance to your restaurant is a good idea. You don’t want customers walking around vegetable crates to get to a table!

Staff areas and back office

Most restaurants need a back office to hold sensitive business information like personnel files, tax documents, computing equipment, and cash reserves. Some cities also require employers to provide break areas for staff as well. If you have the space, a staff locker room is an excellent addition so that your team can change from street clothes into work clothes and securely stow their belongings while working.

Providing an area for your team to change clothes and put on uniforms helps prevent foodborne illnesses and outside allergens from entering your restaurant in the first place.

There are also optional areas that you’ll need to add, depending on your restaurant concept. These include:

Bar and service counters

A bar area is essential for restaurants with robust cocktail, coffee, or juice programs. If you allow customer seating at your bar, you’ll need to ensure that a portion of it is ADA-compliant. Delis, sushi shops, and other quick-service restaurants also need counters or bar areas. The availability of floor drains, electrical lines, and water lines will usually determine where you can place your bar or service counter.

Takeout and delivery areas

If you do a lot of takeout and delivery business, you should set aside space to hold completed orders and enable efficient pickup. Full-service restaurants with dine-in guests alongside delivery services should separate the two guest types to keep business flowing.

Outdoor spaces

Don’t forget your outdoor spaces. For some restaurants, the only outdoor space is the front entrance. But, in temperate climates, you’ll want to expand your dining space with outdoor patios or sidewalk seating.

Make a list of all the functional spaces your restaurant needs. Consider how many people need to work or dine in each area simultaneously and how long they will occupy the space. You should allocate the most space in your floor plan for areas where the most people will congregate for the longest time. In full-service restaurants where customers spend two hours per meal, dining rooms will naturally be larger than in a burger joint where most customers take food to go.

The industry standard allocates 60% of the restaurant’s square footage to the dining room and 40% to the kitchen. But in counter service restaurants, those ratios will be flipped—60% kitchen and 40% dining room—especially in restaurants with drive-thrus.

Step 2: Consider the Space You Have

Before you fall in love with a particular restaurant layout, you’ll want to locate electrical lines, water lines, load-bearing walls, and areas where you can place floor drains. Get a copy of your restaurant location’s blueprints, or consult with a contractor to determine the most sensible places for your kitchen equipment, restrooms, and bar equipment. You should also contact your landlord and local zoning board to learn about any restrictions impacting your choices.

Before you begin sketching your restaurant layout, you need to know these things:

  • Location of utilities The availability of gas lines, electricity, ethernet cables, phone lines, and water lines will influence how you layout your restaurant space.
  • Permanent interior elements You may be unable to move some walls or columns in your restaurant space. It is better to know what you can and cannot change before you draw your plans.
  • Landlord restrictions Most commercial buildings have rules about where you can receive deliveries and where entrances and exits can face.
  • Zoning restrictions This is primarily a concern for exterior signage and concepts that want to add drive-thru service. Local ordinances may not permit drive-thrus, or you may need special permits for sidewalk seating and outdoor patios. Zoning ordinances also determine where you can vent kitchen fumes and smoke.

Reconfiguring an old restaurant to meet your needs costs much less than starting with a raw commercial space . Find a commercial real estate pro with restaurant experience to help you find the ideal restaurant location to rework. They can usually advise you on loans and financing options too.

Step 3: Design your Kitchen Layout

The kitchen has the most significant technical needs of any part of your restaurant. That’s why you start with the kitchen. Most restaurants allocate 40% to 60% of their total space to the kitchen to allow adequate food prep, cooking, and server pickup space. Your kitchen will be larger if you have catering, drive-thru, or large-scale production cooking to accomplish. But there is more than just food to consider.

A restaurant kitchen must allow for adequate flow of:

  • Food : Raw ingredients need to flow into the kitchen, and prepared food needs to flow out of the kitchen.
  • Staff: Cooking and cleaning staff need an efficient workspace, and service staff need an efficient pickup space.
  • Information : Cooks need to quickly see orders as they arrive in and leave the kitchen.
  • Waste : Cooking fumes, steam, and smoke must exit the building. Wastewater and cooking grease also must be safely disposed of.

To remain safe and sanitary, a restaurant kitchen needs:

Most restaurant kitchens operate with gas stoves. Though, due to the rising popularity of induction, the high cost of gas and gas lines and potential bans in new construction , this might change in the next five years. Currently, most restaurant kitchens require gas lines to power cooking equipment.

Electrical lines

Every kitchen needs grounded electricity to power cooking and ventilation equipment, refrigerators, freezers, and POS equipment like printers and kitchen display system (KDS) screens.

Water lines

To supply dishwashers and sinks, specialty beverage equipment (like soft drink dispensers and espresso machines), and sprinkler systems or fire suppression equipment, you’ll need water lines and drain lines.

Floor drains

In most locations, all your freezers, ice bins, ice machines, refrigerators, and sinks need floor drains to be up to building code. Typically, these are required to route to a grease interceptor to prevent cooking oils from gumming up public sewers. But they also help prevent the spread of bacteria and other contaminants.

Grease trap

The grease trap is a major item that separates a commercial kitchen from a residential one. Grease traps prevent cooking fats from wastewater and cooking equipment from entering public sewer systems. Most locations require restaurants to have a grease trap.

Once you’ve chosen the best spot in your restaurant to support your kitchen equipment, you’re ready to think about the layout of the kitchen itself. There are three primary commercial kitchen designs that restaurants use: Assembly Line, Island, and Zone.

Assembly Line Kitchen Layout

This floor plan includes three distinct areas for food production, from prep to cooking, then plating and pick-up. An assembly line keeps staff in defined workspaces, so there is little movement between stations. An assembly line kitchen is best for high-volume full-service, pizza, and institutional kitchens.

Island Kitchen Layout

The circular layout of an island kitchen floor plan allows more cook movement and supervision between stations. The cooking equipment—like ovens, grills, and fryers—is centralized, with other stations for storage, food prep, and washing placed around the perimeter. It is easy for a head chef to see all the kitchen stations at once in an island kitchen, making this format a great choice for restaurants with a chef-owner, and kitchens with flexible staff.

Zone Kitchen Layout

A Zone layout breaks your kitchen into squares of about equal size for each kitchen task, from food storage to cooking. Defining zones for each kitchen task allows easier staff movement, giving front-of-house staff easy access to prep and cooking zones. This setup is excellent for small spaces and foodservice operations like coffee shops, where the same staff prepares food and rings in orders. Because the cooking area is small, it works well for restaurants that serve a lot of cold dishes, like salads and desserts, or other food items that don’t require cooking.

Ghost Kitchens & Cloud Kitchens

Ghost Kitchens and Cloud Kitchens

Ghost kitchens are delivery-only restaurants that rely on third-party online ordering apps. Sometimes they are also called “cloud kitchens.” These restaurant types don’t need publicly available amenities like a dining room or public bathrooms. They operate like stationary food trucks. Since ghost kitchens rely on delivery services, adding a drive-thru window is an excellent idea if your location permits one. Depending on your business volume, any of the three kitchen layouts mentioned above can work for a ghost kitchen or cloud kitchen.

Whichever kitchen layout fits your needs, testing your plan before installing any permanent equipment is a good idea. Have staff walk through workflows to ensure there are no traffic jams or rubbed elbows—then, you can lock the equipment in place.

Have designated entrance and exit doors in your kitchen to establish traffic patterns and reduce accidents. If you cannot install two separate doorways, install a double door with clearly marked “in” and “out” on both sides.

Step 4: Design Your Restaurant Dining Room Layout

Restaurant dining areas generally use around 60% of your total restaurant space. What you put in this space depends on your restaurant type. The first step in this equation is checking with your local building permit office for occupancy guidelines for your space. You’ll also want to read the ADA guidelines for accessibility carefully. Having all of this information upfront ensures that your dining area layout and floor plan meet applicable regulatory guidelines.

Most restaurant POS systems and reservation systems have customizable table layout tools and can act as a basic restaurant floor plan maker. If you have a POS or reservation system, tinker with the built-in floor plan tools to help you find your ideal table configuration.

These industry-standard measurements should help you plan your seating space and traffic flows:

  • Suggested Area Per Diner
  • Table & Chair Spacing

The following space allocation allows staff and customers to co-exist easily and provides room for most wheelchairs to pass.

Of course, much of your space allocation for tables and chairs depends on your restaurant concept and the types of seating you use. Mixing table styles optimizes dining space by making clever use of wall space and supporting efficient traffic flow. You can move freestanding tables to accommodate large parties or change your space’s look and flow. Booths maximize wall space, and mixing them in with tables gives patrons their choice of seating. Many dining concepts add countertop-height tables to the mix to add visual variety.

Restaurant Dining Room Layout Examples

Full-service bar and restaurant layout.

A bar and restaurant needs two distinct seating areas, usually separated by a visible barrier to clearly mark bar seating. These casual spots can also make efficient use of booths and freestanding tables to expand seating and give customers options. In this layout, the kitchen is completely closed off from the dining room, which is a great idea if your kitchen is busy, hot, or relies heavily on fryers.

Quick Service Restaurant Layout

A quick service restaurant (QSR) needs direct access to the kitchen, since many QSR staff have both food preparation and customer service duties. This layout also gives the team good sightlines of the entire dining room (so they can stay on top of cleaning duties) and the main entrance (so they can greet customers). This restaurant design works best for cafeterias, burger joints, barbecue, and build-your-own concepts (burritos, salads, combos, etc.).

Open Kitchen Layout

In an open kitchen floor plan, the kitchen walls are open to the dining room, allowing customers to see the cooks and the cooks to see the customers. This is a popular configuration for pizza shops and delivery-heavy restaurants since you can show off dramatic cooking skills like tossing dough in the air, while also building in ample space for line forming. Open kitchens are also popular with celebrity chef concepts or high-end restaurants where customers expect a show.

You don’t have to build a lounge for delivery drivers like Chick-fil-a (in the news: Chick Fil -A opens a lounge for delivery drivers ), but if you do a lot of delivery sales, remember to leave space for drivers on your floor plan.

Outdoor Dining Floor Plan

Outdoor Dining Floor Plan

(Source: EaterNY.com, via Rockwell Group)

Just like your indoor spaces, you need to leave enough room in main outdoor thoroughfares to allow wheelchairs to pass. Plan for adequate walking space between tables and umbrellas (if you use them). And, if you plan to accept tableside orders and payments, you’ll likely need a Wi-Fi signal booster.

Lighting, POS hardware, and some outdoor heating equipment may also need electricity, so plan for that too. And, while it’s tempting to place a patio on any available strip of outdoor space, remember not to place your patio near exhaust outlets or your dumpsters; that’s not a pleasant experience for customers.

The New York City design firm Rockwell Group created some great guides for DineOut NYC , to help restaurants expand their outdoor dining during COVID-19. These recommendations for everything from modular sidewalk patios to outdoor heating elements are useful for restaurants all over the country.

In the news:

Many cities that paused zoning restrictions for outdoor dining during COVID-19 are reinstating their existing laws . Restaurants in New York, Los Angeles, and other major cities are now required to apply for zoning permits before their COVID-19-influenced outdoor dining areas can become permanent.

Remember Your Restaurant Tech

Beyond supporting the efficient flow of your staff and customers, your restaurant dining room has another critical component—information flow. Whether you use a register or a POS system, you need to send order information from customers to your kitchen and payment information from your customers to your payment processor . So, don’t forget to include POS stations in your dining room layout. Remember, of course, to place these tools near electrical outlets.

If you use a cloud POS or iPad POS , you’ll need to think a lot about your walls. The more walls between your POS terminals and your Wi-Fi router, the weaker your signal will be. Open floor plans are great for cloud POS users—but you can still have a dining room full of partitions and cozy nooks; just remember to add Wi-Fi signal boosters to your design plan.

Step 5: Lay Out Restrooms, Entryways & Waiting Areas

All guest-facing areas of your restaurant must be ADA-compliant, so it’s a good idea to design them all together. Doorways must be wheelchair accessible, and you must have at least one restroom stall in each bathroom that is also wheelchair accessible.

  • Waiting Areas

Placing your restrooms near your kitchen can save you money on your plumbing by tying into nearby water and drain lines. Though placing your restrooms away from the kitchen can reduce crowding in a high-traffic area. So place your restrooms carefully. This isn’t an element that’s easily moved about the space.

Restrooms are also a spot that require careful consideration for ADA compliance. The ADA generally requires at least 60 inches of turning space between fixtures for wheelchair accessibility. Small restaurants may only have room for single-occupancy restrooms to stay within ADA guidelines.

Your restaurant entrance should clearly communicate your restaurant concept and brand. This is the first visual and tactile experience your patrons have when entering your establishment, so carry any design choices you make in your dining room design choices forward to your entry. Or simply customize your door to compliment your signage and brand concept.

If your entryway includes stairs or a step up or down from ground level, you’ll need to think about ADA adjustments. Having a ramp alongside any stairs is usually the simplest solution. You might also consider a separate, wheelchair-accessible entrance or a wheelchair lift.

For cafe, bistro, and diner concepts, your entrance can be minimal, especially if you have a bar or countertop where patrons can wait. If you need a defined wait space in front, plan this area to allow traffic flow in and out and accommodate seating if at all possible. A few comfortable chairs work, but bench seating against the wall can better use a tight space. And, if it works in your location and climate, adding outdoor seating to your wait space can be a good idea. A few patio-type chairs or benches can do the job with style.

Remember your curbside. If you offer curbside pick-up for orders, you’ll need to add signage outdoors, and possibly set aside an indoor area for organizing curbside orders.

Step 6: Add Bars, Service Counters & Delivery Areas

Bar or countertop dining areas can be a great addition to your restaurant floor plan. If you haven’t considered one, you should if space allows. It’s a more profitable use of space than a large waiting area since patrons can order drinks while waiting. Plus, it creates a small-footprint dining space since diners expect less elbow room at a bar than they do at a table.

For placement, a bar or countertop that shares its back wall with the kitchen works very well, especially in small spaces. That lets you tie into your existing plumbing for bar sinks or add a pass-through window to the kitchen for a diner, cafe-style coffee house , or bistro restaurant concept.

Most bars and service counters need 14 feet of width on your floor plan. This allows plenty of room for customers to gather on one side, width for the counter itself, room for your staff to work, and room for a backbar for additional workspace.

  • Order Counters
  • Service Counters
  • Delivery & Takeout Areas

Quick service restaurants like pizza shops and burger joints ring in customer orders at a central counter, equipped with registers or POS terminals. This counter is usually the only separation between the kitchen and the dining area. Order counters typically only need electrical outlets and an internet connection to process payments. Many restaurants also use this real estate to store dry goods and paper supplies under the counter.

Delis, bakeries, and slice shops perform most of their business from a counter. Depending on the food you serve, this counter may need to support refrigerated or heated displays. These service counters are like mini-kitchens and need access to electric and water lines as well as drainage and ventilation.

If you provide takeout and delivery with your in-house staff or rely on third-party delivery services, you should set aside an area specifically for drivers and customers to pick up delivery and takeout orders. If your delivery program is especially robust, it makes sense for the pickup area to be near—or in—your kitchen.

Depending on your business level, this area can be a series of shelves inside your front entrance or a drive-thru window. If you are a ghost kitchen, you’ll want to invest in warming cabinets or countertops with heat lamps to keep your food at optimum temperature until it is picked up.

Any counter that allows seating should have an ADA-compliant section that is no higher than 36 inches above the floor, with at least a 12-inch overhang to allow for wheelchair users to enjoy the bar comfortably.

Step 7: Add Staff Areas & Back Office

Last but not least, you want to include space for your managers and staff. These areas don’t need to be large—since they don’t generate revenue, and ideally, your team isn’t spending long hours in them—but they should be thoughtfully designed.

Staff Entrance & Locker Room

A separate staff entrance prevents traffic jams between your staff and your customers. A staff entrance can also double as a delivery entrance. Locker rooms keep employee belongings out of work areas during their shifts, which can help your team focus. Since anything that travels from outside your restaurant is a potential source of food-borne illness, many health inspectors will dock points on your health department rating if they see employee belongings like backpacks and cell phones in food service areas.

Back Office

Your restaurant’s back office doesn’t need to be large, but it does need to be secure. Your back office holds sensitive information like hiring documents, tax information, and business licenses. It also holds valuable items like your back office computer, security system hub , and safe. There should always be at least two lockable doors between your safe and the outside world, so your office door should be solid, and it should lock from the inside.

Restaurant Floor Plan Frequently Asked Questions (FAQs)

Why do i need a restaurant floor plan.

Most cities require a copy of your restaurant floor plan when you apply for business permits. If you are seeking investors, it’s also a good idea to include your floorplan in your restaurant’s business plan, too.

How big is a 100-seat restaurant?

The minimum space required for a 100-seat restaurant is about 2,500 square feet. Most restaurant types allow 15 square feet per seated customer. So to accommodate 100 seats, you’ll need a dining room that is 1,500 square feet. In most cases, the dining room accounts for 60% of the total restaurant space, so to serve 100 customers at a time, you’ll need a space that is at least 2,500 square feet.

How do I create a restaurant floor plan?

To create a restaurant floor plan, you must know all the service areas your restaurant needs, and allow space for people, products, and information to flow safely. You can draw a floorplan using simple pen and paper or use your POS or reservations system to test dining room layouts. For a more polished look, try a floor plan drawing app, like Smartdraw or ConceptDraw.

Your restaurant floor plan dictates your entire operation’s workflow, from kitchen and dining areas to customer amenities like waiting areas and restrooms. Allocating about 40% of your total area to the kitchen is the industry standard, with 60% for your customer-facing areas. The best layout for your restaurant will depend on your restaurant type and sales volume. The best restaurant floor plans support the smooth flow of employees, customers, food, and information through the restaurant space.

About the Author

Mary King

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Mary King is an expert restaurant and small business contributor at Fit Small Business. With more than a decade of small business experience, Mary has worked with some of the best restaurants in the world, and some of the most forward-thinking hospitality programs in the country. Mary’s firsthand operational experience ranges from independent food trucks to the grand scale of Michelin-starred restaurants, from small trades-based businesses to cutting-edge co-working spaces.

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15+ Restaurant Floor Plan Layout Design Ideas

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Good food is the most important thing about any restaurant. Yet, more and more customers tend to care if the place looks, smells, and sounds good.

  • "A restaurant ought to present a portrait where the service and the design and the food are all coming from the same point of view. It’s not just about creating a beautiful space, it’s about creating a memorable experience for guests," says David Rockwell , architect, and designer.

Studies show that the restaurant's atmosphere greatly impacts the potential for customers to revisit . Moreover, in the same study, service employees' reliability and attentiveness have the highest role in forming an opinion about a dining place.

The restaurant floor plan plays a vital role in designing a pleasant customer experience, ensuring the ambiance is cozy and the staff can move around quickly to accommodate every guest.

It is the backbone of solid restaurant management and a winning strategy for turning tables during rush hours, thus maximizing efficiency and ultimately increasing revenue.

Further reading

  • How to write a restaurant business plan
  • How to find your restaurant's target market
  • Restaurant forecasting 101

Creating a restaurant floor plan means considering a kitchen plan, dining room plan, garden, and bar seating and how it all fits together. 

In our comprehensive guide, you will find over 15 floor plan examples plus the tips for creating the perfect restaurant vibe .

fast food restaurant floor plans

What to consider when creating a floor plan

Many restaurants use floor plan software without thinking twice about how it fits with their business plan, how much foot traffic they expect, and how to use the floor plan to ensure top-notch service.

Here is a checklist of things you need to consider when creating a floor plan for your new restaurant:

1. Lifestyle of your target audience 

Your clientele is what determines the essentials of your floor plan design. For example, if digital nomads use your restaurant for work, you should have electrical outlets positioned across the dining areas so that the guests can charge their laptops while working.

2. The space at your disposal

The key to an optimal floor plan is the effective use of space. Based on the available functional space, interior designers can decide how many seats you can fit in.

3. Accessibility

One of the important components of a floor plan is making sure it is accessible to all customers. This implies obliging to the Disabilities Act, enabling wheelchair access, but also making the restaurant accessible to families with children, etc.

4. Building codes

Building codes are laws that set the standards for essential systems such as plumbing, heating, and air conditioning, and they need to be considered in the floor plan scheme.

Maximize Revenue From Your Floor Plan Learn how you can make the most out of your dining space with this guide Download Our Free Ebook Now

5. Utilizing the use of light

Exploring how to use natural light as much as possible during the day and improving light fixtures for the evenings can make a difference to the restaurant's ambiance.

6. Achieving maximum efficiency

Finally, the game of the good floor plan is to improve restaurant efficiency . The service counters should be placed at the very entrance of the restaurant, the bar areas should be separated from the dining area, and extra space should be left for the servers to move with ease.

How to create the perfect restaurant floor plan

Restaurant floor planning is the pillar of starting a successful business in the restaurant industry. Many restaurant owners go for the option that they fancy the most aesthetically. 

However, among many various restaurant layouts, you need to make a selection of features to accommodate the needs of your target group and create a memorable customer experience.

1. Identify your clientele

Before creating a restaurant floor plan, get to understand your target clientele. Answer the following questions: 

  • To whom are you looking to cater? 
  • Do you serve breakfast, lunch, and dinner?
  • When is the rush hour in your area?

The floor plan should be adjusted to the needs of your guests - an upscale dining restaurant with built-in booths requires different floor planning than a fast food diner with a wide service counter. Moreover, the needs of the clientele will help you decide on additional features that take place in the space planning.

For example , if you are hosting urban and busy guests who don't like to wait around for the waiter, perhaps you should consider installing POS stations (payment stations) on the service counter and speed up the process.

2. Maximize space and revenue

Once you've identified who you are most likely to cater to, what time of day you expect to be busiest, and what kind of service you want to provide, you can pick a restaurant floor plan. 

A general rule is mixing your tables to include a diverse mix of seating availability. Two-tops, three-tops, four-tops, and five-tops should all be included.

Try not to squeeze as many customers in - make sure that everyone has elbow room at their tables. The space also dictates the table size and the maximum number of covers per table . After all, your mission is to provide a top dining experience and comfort.

Families and large groups are leaning toward four and five-tops, with the flexibility to mix and match. This is especially important if you plan to accommodate large parties. 

If you are a family-style restaurant, you can maximize the use of space in the floor plan in a creative way. For example, new restaurants are often using community-style dining and this trend has really taken off! 

On the other hand, for business clientele you should use two and three-top tables, creating a minimalistic aesthetic with the restaurant floor plan and simple interior design.

>>> Want to know more about how you can customize your restaurant floor plan to match your exact layout? Request a demo today! 

3. Prioritize flow in the floor plan

The most vital component to a restaurant floor layout, once you've identified who will be dining at your restaurant, is to subtly move things along to maximize profit. 

While creating a flow helps maximize your revenue, be sure not to rush your diners!  With that being said, flow is a necessary and vital component of any business and needs to be properly thought out. 

Flow is the direction of traffic in a restaurant and is truly the art of finding the balance between quality and quantity. There are so many different aspects to take into account when discovering flow, and all vary with the type of restaurant and service you are offering. 

Fine dining will not focus as much on flow, as many higher-end restaurants are booked well in advance and have a waiting list and waiting area . Flow is a component of the restaurant floor plan and it lets your personnel know how to move smoothly through the space and cover all guests attentively.

For example , if you offer both the buffet and a la carte menu, the positions of the buffet and dining area can influence customer behavior and cater to a bigger number of guests. Aside from efficient management of the waitlist , pacing a buffet is another way of avoiding lines. 

Prioritize flow in the restaurant flow plan

Flow also applies to your servers. If your servers have space to operate, they can provide timelier service and can help facilitate turning tables quicker without creating the impression of rushing the guest. 

Regardless of restaurant type, be sure to have enough space from the service stations to the dining area, and between tables to allow servers to operate freely.

Moreover, make sure that all your staff is well introduced to the restaurant floor plan and ready to optimize the flow and swipe the guests off their feet. 

It is a good practice to hold pre-shift meetings to get your team members on the same page and refine the dine-in experience you are providing.

15+ examples of restaurant floor plans

If you feel uninspired, here are different restaurant floor plan examples to kick-start your creative ideas.

Floral restaurant floor

Floral restaurant floor

Bringing new life into your restaurant can be challenging, but Pigmento Experimenta did an excellent job with Pan Plano. By refreshing the space with trees both indoors and outdoors, they achieved a natural look and ensured a pleasant guest experience.

Elegant wood design

Elegant wood design

Mesmerized by the Moroccan style and use of natural wood, Amy designed a dining area that combines efficiently used round tables, counter space, and a functional kitchen. 

Island coffee shop concept

Island coffee shop concept

When creating the Ocean Coffee floor plan, Ihor Skrypnyk made the coffee the center of the space, where everything is happening. He designed a functional space with plenty of seating to accommodate singles, couples, and large groups equally.

Bar and restaurant design

Bar and restaurant design

This restaurant layout is created with FloorPlanner.com and it is designed for restaurants with more extensive square footage. It presents a dining area with a kitchen and a big bar with a walk-in cooler that can serve as the waiting area for new guests.

Socialize, cook, eat

Socialize, cook, eat

Architect Ralph Tullie created this restaurant floor plan to serve as the neighborhood's go-to place. The wide restaurant kitchen floor plan is divided in two separate areas, enabling the quick orders and appetizers to be prepared independently from the space where the main courses are being cooked.

The Jean-Georges Kitchen

The Jean-Georges Kitchen

When creating his own restaurant kitchen floor plan, Jean-Georges was led by the concept that “you cook against the wall, turn around, plate it and it goes out.” The chefs cook using the elements on the wall as well as three islands while the servers approach the counters and maximize efficiency.

Sophisticated restaurant design

Sophisticated restaurant design

Here is an example of a fine dining restaurant floor plan , with many square footage left free for the guests and servers to move around. The central piece of the dining room is the piano, making the music the soul of this restaurant.

Cozy and friendly outdoor sitting

Cozy and friendly outdoor sitting

Inspired by the cozy Venetian-style living room, Bacaro Doppio Italian Cafe & Deli created the outdoor sitting area as comfortable as it gets. With careful space planning, they ensured that the large couches didn’t present an obstacle to accommodating many guests.

Bright and luxurious dining area

fast food restaurant floor plans

The designers of this dining room floor plan wanted to create a space with as much natural light as possible and ample space for seated guests. The open dining room also contains the entrance and waiting room where the guests can enjoy an aperitif before they get a table.

Outside dining space

Outside dining space

A well-depicted garden of the Standard 69 contributes to the enjoyable atmosphere this restaurant is known for, aside from providing an authentic gastronomic experience, making it a vital part of this restaurant layout.

Pure and minimalistic

Pure and minimalistic

The interior design of this HIKKI restaurant in Osaka is based on pure white simplicity, allowing the guests to completely surrender to the rich flavors their cuisine offers. 

The entire dining room floor, as well as the kitchen and toilets, are plain, with a touch of geometrically perfect decorations.

Spacious dining room floor plan

Spacious dining room floor plan

This restaurant floor plan is made with ConceptDraw , illustrating how much space you can dedicate to the kitchen/bar/restaurant/patio to achieve well-balanced square footage. 

The example contains a separate bar floor plan, a lounge zone, as well as a large storage space that every busy restaurant needs.

Restaurant layout for cozy outdoor lounge

Restaurant layout for cozy outdoor lounge

This snug restaurant floor plan is an example of a dining area that prioritizes comfort over the number of guests it can serve at any time. 

Floor plans like this are designed for laid-back customers that visit the restaurant for relaxation and get-togethers.

Bumble urban design

Bumble urban design

Neighbourgoods beer bar designed its bar floor plan inspired by the honeycomb octagon. Their interior designers used the high-sealing industrial physical space to create a sweet environment for people to catch up and grab a drink after work. 

It is prepared for larger foot traffic and quick change of guest pairs.

Brunch and mirrors

Brunch and mirrors

Brunch cafe PUR*PUR created its floor plan to use every corner of the space. They set up bar stools against the large windows and filled in the central area with round tables and matching round mirrors on the sealing.

Multifunctional restaurant floor plan

Multifunctional restaurant floor plan

Chameleon is a floor plan designed by two award-winning architects - Arina Ageeva and Dmitry Zhuikov. It is created in a way to support multiple events - lunch, brunch, conferences, and fancy dinners.

It is a multi-functional dining space that can be easily transformed using light and tablecloths.

Urban farmer concept

Urban Farmer concept

Sometimes the type of space you have implies the restaurant layout that would be suiting. This is the case with Urban Farmer , a spacious outdoor restaurant that combines urban lifestyle with rural aesthetics.

Creating a restaurant floor plan

In 2023, the restaurant floor plans were created digitally rather than sketched by hand as it used to be the case. There are different restaurant floor plan creator tools available for architects and designers, such as FloorPlanner.com, ConceptDraw, and RoomSketcher, to name a few.

Furthermore, digital restaurant floor plans offer a handy benefit when it comes to table management . By having a digital version of the restaurant layouts available for the waiters, you can optimize turning tables and increase the restaurant's efficiency.

With the right software you too not only manage the booking but also track the time your guests are spending in the entrance and waiting area, and manage the capacity of the restaurant, especially when you are dealing with a limited space.

You can also explore online table booking and so much more with Eat App. Moreover, you can create and redesign your floor plan to match your restaurant’s exact rooms and table layout, such as resizing tables or deleting tables to create more free space.

Setting up an ace floor layout is the first step to achieving a 5-star customer experience. It can determine the efficiency of the kitchen, speed of service, and flow of the table-turning,

Ultimately, it can make a difference in the number of guests you can serve and the overall customer satisfaction. You can easily maximize revenue from the floor plan by improving the functionality of each room and the way they are integrated with the restaurant.

Eat App has user-friendly software that can help you bring your restaurant floor management game to the next level, exploring different layouts and learning from the best practices our experts share with you regularly.

Frequently Ask Questions

A restaurant floor plan maps out all the areas of your restaurant - kitchen, dining area, storage space, toilet, waiting room, and how they fit together.

Restaurant architecture is planned according to the restaurant's physical space available, and allocating it to dining space, bar area, storage spaces, and kitchen.

The restaurant layout is a scheme of a restaurant space that includes the dining room, waiting area, bathroom layout, seating capacity, etc. It is also called a restaurant floor plan.

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Ryan Andrews

For the past 7+ years Ryan has been focused on helping restaurants succeed with digital marketing and front-of-house operations. He is Director Marketing at Eat App.

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How to Design a Restaurant Floor Plan (+ Layout Examples)

If you’re opening a new restaurant or want to revamp your old one, it’s important to design a floor plan that will maximize efficiency and sales.

A well-designed floor plan will help streamline your workflow and make your restaurant run more smoothly.

It will also help customers navigate your space more easily, which can lead to more sales.

In this blog post, I’ll show you how to design a restaurant floor plan that works for you.

A good design for your restaurant layout is also the basis for your interior design. And an inviting and attractive restaurant decor will help your restaurant stand apart from the competition.

cut away illustration of a small restaurant

What is a Restaurant Floor Plan?

A restaurant floor plan is a blueprint depicting your establishment’s whole layout. It indicates the different areas, tables, waiting spaces, payment kiosks, and more. The floor plan also points out the locations of things like furnaces, doors, electrical outlets, and water heaters.

A restaurant floor plan is vital for servers, bartenders, bussers, barbacks, and managers to do their job well. It also helps new employees understand where everything is located in the restaurant, from the kitchen storage to the dishwasher and the restrooms to the bar.

Why is a Restaurant Floor Plan Important?

Combining a good chef, great branding, and technology should automatically equal success, right? But, unfortunately, it’s not always that easy.

With the cost of a food service entity anywhere between $100-800 per square foot , many food service brands focus on getting the maximum revenue per square foot. And the easiest way to do that is with an efficient floor plan.

An efficient floor plan allows servers to move around easily, tend to customers quickly, and turn tables faster. In short, a well-designed restaurant floor plan can increase your profit margins.

However, designing an efficient floor plan is much more than just maximizing the number of tables in your space.

Can I Design My Own Restaurant Floor Plan?

Hiring a professional architect and interior designer with knowledge of the restaurant industry is a good idea to avoid costly mistakes. There are many critical items to consider (more on that below!), and a professional architect and designer can safely implement your restaurant design vision.

However, there are times when hiring a professional may be outside your budget. In that case, there are software options for designing your restaurant floor plan.

Also, some restaurant POS software allows for easy floor plan design. For example, there are options for adding walls, sections, tables, and chairs, all with just a few clicks.

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As you are reading this article, also check out the two articles below!

fast food restaurant floor plans

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Things to Consider When Designing Your Floor Layout

The primary objective of a restaurant’s floor plan is to organize the space most efficiently. While there are several must-haves for your restaurant floor plan, it’s essential to consider these factors before designing the layout.

While the budget may seem obvious, it still needs to be mentioned. For example, how many tables and chairs can you afford? How many tables will each server have? How many servers will you be able to have on staff? Do you want lights at each table? Do you want any booths?

Building Codes

Whether building a new restaurant or renovating an existing space, you’ll have to consider your state’s building codes. There may also be local or county codes. These codes can include the number of exits, accessibility, restrooms, and kitchen requirements. In addition, local building codes will usually have a maximum occupancy for your space.

Efficiency and Flow

One important consideration is the efficiency and flow of your layout. For example, can your servers easily access the tables? Is there space to set down a tray with food? Is there a clear path to other parts of the restaurant, like the restroom, bar, and kitchen? Will the customer have enough space to get in and out of their chair at each table?

The last thing to consider, but equally important, is the electricity, lighting, water, and air conditioning outputs. Is there electricity where you need your technology platforms, lighting, fans, and other appliances? Where do you need water access?

What to Include in a Dining Room Floor Plan

Since customers spend almost their entire time in the dining area, making it comfortable and aesthetically pleasing is imperative.

The dining area is usually about 60% of a restaurant’s total square footage and includes the waiting area, to-go space, bar, Point of Sale (POS) terminals, and seating area.

Waiting Area

When designing restaurants, the waiting room is frequently forgotten. Yet, as the first area customers see, it’s essential to have a comfortable and welcoming entrance with plenty of chairs for waiting.

Seating Area

Your seating area will depend on the type of food service establishment you are opening. For example, the dining area for a fine dining restaurant should be roughly 18-20 square feet, while a full-service restaurant’s seating area should be 12-15 square feet.

However, a fast food establishment only needs about 11-14 square feet of dining space, while a counter-service restaurant needs between 18-20.

If you plan on seating all-sized parties, then you’ll need to have seating space with multiple-sized tables. It’s usually best to have three different table sizes; 2-tops, 4-tops, and 6-tops.

Your focus should be to have as many tables as possible in your dining room, with a suitable distance between each one.

Most restaurants place the 2-tops against the window areas, while the middle of the dining room is suitable for tables of three or more guests.

A distance of 3-4 feet is the minimum requirement between tables for customers and servers, although some restaurants prefer more space.

Billing and Point of Sale Area

To maximize efficiency, place your Point-of-Sale registers near your customers, so employees don’t have to run back and forth to place orders and charge credit cards.

Over the last few years, cloud-based POS software has blown up, with many table management features included. For example, today’s POS systems allow you to assign tables and sections, monitor tables to maximize occupancy, transfer tables, and take orders and payments by the table.

Table Management Features in Restaurant POS Software

As mentioned above, many POS software companies now offer table management features, including adjustable floor plans, inventory management, customizable menus, tableside ordering and payments, and flexible billing.

fast food restaurant floor plans

With these technological advances, servers can order food faster and with fewer errors, and the kitchen receives it immediately. Servers are notified immediately if any menu items are out of stock, avoiding lost time going to the bar or the kitchen.

Managers or owners can also easily adjust the floor plans, space between tables, and menu items. For example, if outdoor seating is closed for the winter, that section can be closed for the season.

How to Create a Restaurant Floor Plan Yourself

Whether you’re DIYing your restaurant layout or working with a professional interior designer, there are several things you’ll want to consider when creating your floor plans.

1. Keep it Simple

If you’re doing your own floor planning, keep everything simple. You don’t necessarily need CAD software to do it, either. Many easy-to-use online tools and software can help you do this, including SmartDraw and ConceptDraw.

2. Use Templates or a Grid System

Ready-made templates can be a great time saver and serve as inspiration. A grid system helps you organize everything on your floor plan into neat little boxes. This lets you see what’s where, and it keeps things organized.

3. Don’t Forget About Lighting

When drawing a floor plan, you should always think about lighting. It’s essential to know how much light comes through windows, doors, skylights, etc., to depict them on your floor plan accurately.

And finally, you need to know whether any of these lights are coming from above or below. All of these factors affect how the room appears on your floor plan.

4. Know Where Doors Go

When drawing a floor plan, you have to know which door goes where. This means knowing in which direction each door opens and where its hinges are located. Your floor plan will look better if you remember to add these details.

5. Include Restaurant POS and other Tech Placement

Don’t forget to include server stations with card readers or POS systems in your dining room layout, especially if you plan to offer table service. These devices are often placed near electrical outlets, ensuring enough power nearby.

Place multiple POS systems throughout the dining area to improve the guest experience and increase sales. This way, servers can quickly check out customers and take payments without walking long distances.

Finally, if you use a cloud POS system or an iPad POS system, you’ll want to consider how many walls you’re willing to put up around your POS terminals. You’ll need to think about placement carefully because the more walls between your terminals and your Wi-FI router, the weaker your signals become.

Best Floor Plan Software with Restaurant Templates

SmartDraw is a popular and affordable tool that is an excellent choice for beginners.

Screenshot of restaurant floor plan templates at SmartDraw

You can choose from several restaurant-specific floor plans and templates, including restaurant kitchen layouts, that you can customize yourself.

fast food restaurant floor plans

You don’t need to download an app but can start designing in your web browser. SmartDraw has a free trial version.

ConceptDraw

ConceptDraw lets you quickly draw floor plans, rooms, and furniture. The Restaurant Floor Plan solution in ConceptDraw Diagram contains 20 examples and nine libraries having 298 vector graphics and icons of typical restaurant furnishings and appliances.

ConceptDraw restaurant floor plan software

ConceptDraw Diagram is available for both macOS and Windows. There is also a free trial.

Foyr – Interior Design Software

Foyr is a more advanced tool intended for interior designers but also easy enough for restaurateurs.

With Foyr you can design high-quality 2D or 3D interactive floor plans for your restaurant. Let the AI help complete the floor plan into a full 3d model. You don’t need any previous CAD experience. Free trial available.

Restaurant Floor Plan Examples

Example 1. piatti restaurant.

fast food restaurant floor plans

The Piatti restaurant was designed to be a contemporary yet traditional Italian oasis in the heart of Montreal. After a fire damaged the original space, owners chose to renovate and update it with a green marble pizza oven, a sienna-toned banquette below a mirrored wall, custom lighting, stools at the bar, and a pendant light hanging in the corner of the bar.

fast food restaurant floor plans

The decor was inspired by traditional Italian design, with textures, materials, and colors reflecting the Mediterranean. Recessed lighting was used to highlight the original stone walls in the evening. All of these elements create an inviting atmosphere for customers, old and new.

Example 2. Seven Easy Restaurant

fast food restaurant floor plans

The interior design of the Seven Easy restaurant in Ascona is open and inviting and features solid wood tables, wall paneling made from sawn tree trunks, stacked wine crates, blackboard walls, and a ceiling with rows of suspended, roughly sawn wooden planks.

fast food restaurant floor plans

The restaurant floor plan is based on an open kitchen concept, allowing guests to dine at long wooden tables or at wood-trunk tables directly in front of the cooking area. Illumination comes solely from suspended lamps and lights over the standing tables.

Example 3. Vesta Pizza Restaurant

fast food restaurant floor plans

The Vesta pizza restaurant was designed by studio Ménard Dworkind, who sought to create a space that recalled the spirit of Italian family restaurants in North America during the 1970s.

The restaurant’s walls are half covered in white pine paneling, and the other half painted a dark green color, while slimmer oak bands are laid against the surface to form a linear, geometric pattern.

A custom-made illuminated wine display case and furniture pieces such as a beige powder-coated steel bar and marble dining tables add to the restaurant’s atmosphere.

fast food restaurant floor plans

An open kitchen allows patrons to view food preparation, while graphic yellow pizza boxes are stacked along a 20-foot (six-metre-long) white rack that extends over the counter. The space also features a Lambert & Fils dot lamp and vintage cans of tomato sauce along the oak shelf for an extra touch of traditional Italian style.

Conclusion – Benefits of a Restaurant Floor Plan

The proper layout of your dining room, kitchen, and bar have an incredible impact on your employee and guest experiences. If you provide front-of-the-house and back-of-the-house employees with an efficient, comfortable, and safe workspace, they’re more likely to work hard and make more money.

A well-designed restaurant layout has many benefits, including the following:

Better Customer Experience

The second your customer walks in the door, they should feel comfortable and welcome, and this should continue whether they are at the bar, the dining room, or the waiting area. With a proper layout, your customers will have a better experience overall, leading to return visits.

More Efficient Workflow

When your restaurant’s floor plan is designed well, your staff can get from the kitchen to the seating area and bar efficiently. They can also move between tables, delivering drinks and food without interrupting other guests. This more efficient flow of traffic benefits everyone, from staff to guests.

Maximized Space

A restaurant with a well-designed floor plan maximizes its space, allowing for the best return on investment.

Higher Profits

You will likely increase your revenue if you have an efficient workflow, maximized space, and a fantastic dining experience. You can obtain all of these things with a well-planned restaurant layout.

More Restaurant Interior Design Resources:

  • 10 Low Budget Small Restaurant Design Examples
  • 13 Creative Restaurant Interior Design Examples

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How To Design A Restaurant Floor Plan [Examples & Tips]

Whether you are opening a new restaurant or remodelling an existing one, determining the seating in your restaurant floor plan can be a difficult task.

Some considerations to take into account for your restaurant floor plan are the size of the establishment, and what kind of restaurant you have. How you want the interior to look aesthetically also factors in, and of course, safety should never be overlooked.

Here are some tips and guidelines that will help you maximize the space of your restaurant floor plan. This will ultimately make your business more profitable.

Primary Space Planning

In primary space planning, the general rule of thumb for determining the area allotted is that the dining area should comprise most of the total area. The kitchen, storage and preparation area should take up the remaining space. These dimensions will have to be adjusted if you plan on having a waiting area or a bar. But those should be the approximate percentages for the total area.

  • Dining Room:   60% of Total Area
  • Kitchen, Cooking, Storage, Preparation, etc :  40% of Total Area

Designing your seating plan will depend on what type of restaurant you plan to open. It’s important to remember that banquet seating may use as little as 10 square feet per person. However, fine dining may require 20 square feet per person. It is common for most restaurants or coffee shops that have a general menu to average about 15 square feet per person. This is taking into account space needed for traffic aisles, wait stations, cashier, etc.

Example: If your restaurant floor plan has 5,000 square feet

  • Capacity = 200 seats
  • ‏ 60% Dining Area =  3000 square feet
  • ‏ 40% Kitchen =  2000 square feet

If you are buying an existing restaurant or leasing commercial space and you plan on renovating or remodeling the building, the same rule of thumb of 60% of the area for the dining area and 40% for kitchen, storage and preparation still applies.

Assuming the building has 2800 square feet available, then the dining area should be approximately 1680 square feet, which would accommodate 112 seats. The kitchen and storage area should be 1120 square feet. The details of the restaurant floor plan and percentage of square feet to be allocated to the kitchen and dining area depends on the owner’s ideas and how they can be incorporated into the floor plan.

The area of square footage allotted for each patron depends on what type of dining establishment you intend to have, depending on whether or not you have a fine dining establishment, full service restaurant, counter service, fast food restaurant, a hotel/club or a banquet hall.

The general Seating Guidelines

  • Fine Dining: 18–20 Square Feet
  • Full Service Restaurant Dining: 12–15 Square Feet
  • Counter Service:  18–20 Square Feet
  • Fast Food Minimum:  11–14 Square Feet
  • Table Service, Hotel/Club:   15–18 Square Feet
  • ‏ Banquet, Minimum: 10–11 Square Feet

For safety reasons and to allow for the free flow of traffic for diners and servers, the traffic path between occupied chairs should be at least 18 inches wide. You should leave at least 4–5 feet per table, including chair space.

This allows for free movement of servers between stations and the kitchen. This spacing also provides enough comfortable room for the guests to move around. It is very important for safety reasons that there is enough space for the guest and staff to move around and that the aisles are clear, especially in case there is a fire .

Determining the area for the wait stations should also be taken into account when designing your restaurant floor plan. One small station should take up 6–10 square feet, sufficient for 20 diners. One large central station should be anywhere from 25–40 square feet. This would be sufficient for 60 diners.

If your restaurant will have a bar, determine the length by two factors. For standing room only, you should allow for 1 foot 8″ to 1 foot 10″ per person. However, if you are going to have bar seating, there should be a distance of 2 feet between bar stools.

Here are some general furniture guidelines to assist you. This will help you determine the ideal height of the tables and seating you will need to buy.

Furniture Guidelines:

  • Table Height: 29″ – 30″
  • Bar Height: 30″ – 36″ – 42″
  • Seat Height: 17″ – 18″
  • Bar Stool Height: 29″ – 30″

Once you have your restaurant floor plan designed, you can focus on the decor and what type of restaurant furniture you want to furnish you restaurant with. This depends largely on what type of dining establishment you have what kind of clientele you are looking to attract. Depending on the size of your restaurant there are many options to consider, including the use of restaurant booths, tables and chairs or a combination of both.

Taking the time to design a restaurant floor plan is crucial and will help make your restaurant a success. You must take into consideration the available space, type of restaurant, and seating arrangements. In our next article, we will discuss various options for table and chair layouts . You’ll see how furniture can create the right ambiance for your restaurant and help maximize your profits.

Looking to see how other restaurateurs created a new restaurant floor plan and renovated their commercial kitchen? Check out Total Food Service’s Blueprint series to learn more. 

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6 Restaurant Floor Plan Ideas & Layouts With Examples

6 Restaurant Floor Plan Ideas & Layouts With Examples

Breaking down a restaurant's physical space into a floor plan is an excellent opportunity to maximise your restaurant's efficiency, profitability and overall experience for your customers and employees.

For a successful guest experience, you will want a layout that is welcoming, provides ample space for dining comfort and has a smooth flow from bar to seating to bathrooms.

To keep your employees happy, you will need a restaurant floor plan that allows them to work efficiently with no traffic jams in the corridors, ample food preparation space and a great flow between the dining room seats so they can serve customers easily. After all, the happier your employees are, the happier their customer service will be.

To build a new restaurant or change your venue into a restaurant, you may need to submit your plans for approval within your business plan. Therefore, it's not only beneficial for your customers, it is also wise to do a restaurant floor plan before your construction. 

To assist, this article contains detailed floor plan insights including key benefits, planning tools, design considerations and specific examples. 

Want to see more floor plan ideas and layouts? Complete the form below and we will send you 20 of them!

What is a restaurant floor plan.

A restaurant floor plan (also called a restaurant blueprint) is a map of your space and the dedicated areas for your restaurant layout. This could include:

  • The entrance area
  • Dining room including indoor and outdoor seating
  • Kitchen including counter space
  • Dishwashing
  • Server pick-up areas
  • Storage spaces
  • Staff rooms

The Benefits Of Optimising Your Restaurant's Floor Plan

Not only will a restaurant floor plan help you design a thought-out space before your grand opening, but employees will be able to refer to the restaurant floor plan at every shift. These are just some of the benefits to consider for a dream restaurant floor plan:

Restaurant Efficiency - Ensure there is an easy flow for the kitchen and waiting staff without any unnecessary obstructions, lengthy walkways or unworkable small spaces. You should aim for your restaurant floor plan to take some stress away from running a busy restaurant, not add to it.

Dining Experience - A restaurant floor plan directly impacts the restaurant experience and therefore attracts new and returning customers. Make sure diners have enough space, elbow room and efficient service.

Ambience - A restaurant floor plan can also give you an opportunity to plan out decor, light fixtures and textures. You can plan your restaurant type, feel and vibe before even testing out paint colours.

Maximise profitable space - You're paying for the space so you may as well make money where you can. A restaurant floor plan allows you to decide how to split between the bar areas and dining rooms so you can take in more customers and reduce waiting times.

The necessities - There is so much to do when opening a new restaurant and it can be easy to get carried away with the experience and not give the necessities much thought. Thinking about your floor plan for your bathroom layout, emergency exits, back office, trash area, dishwashing, storage and accessibility compliance will have a huge impact on your restaurant experience.

How To Create A Restaurant Floor Plan

Now that you know how beneficial a floor plan is for your restaurant, it is time to get started on creating one of your own. At the bare minimum, you could go old school and jot down your rough floor plan on paper by hand, but it wouldn't be the easiest or most efficient way. Of course, there is always the architect or designer route but you may want to be more involved in the process or do it yourself. After all, this is your restaurant idea.

Well, the good news is there are many online restaurant floor plan creators for you to get stuck into your design. It's also an excellent idea to combine your interior decor planning all in one so you can nail the vibe and ambience with your dream restaurant floor plan.

RoomSketcher-App-for-PC-Mac-Tablet

1. Room Sketcher

The Room Sketcher app is great because its basic version is free and easy to use for non-professionals. You can also upgrade to get 2D and 3D restaurant floor plans, real products to place in your restaurant layout and 360-degree views. If you are stuck, you can even give your measurements and requirements and one of their designers will create restaurant floor plan templates for you. A good restaurant floor plan creator for when you want to play with a few different ideas.

2. floorplanner.com

An easy-to-use, free online restaurant floor plan creator which enables you to specifically design hospitality areas like kitchen and dining room spaces, bar seating, bathroom layout and outdoor spaces. You can then design the interior including table and seating options and export to print.

The most popular floor plan designer software out there, Cad Pro has over 2 million users including professionals. However, this software option is a lot more technical and harder to use for absolute beginners but it does have some great features. You can trace your measurements from photos, be precise with dimensions and add notes, pop-up images and sound.

4. SmartDraw

SmartDraw is not just a floor plan layout creator, you can also design flowcharts, mindmaps and graphs which would all help if you need to submit a business plan proposal. The software is free to use and has a user-friendly drag-and-drop feature so you can easily create your restaurant floor plan or an operations flowchart.

Things To Consider With Your Floor Plan

Before you start creating your restaurant floor plan, it is best to make a full list of everything so you don't get to the end and find yourself squeezing in a forgotten item. Here is our full list of considerations for a good restaurant floor plan:

Square Meters - This may seem obvious but it pays to be absolutely accurate on your measurements. You don't want to make an estimate and then find yourself cutting out things you later can't fit in.

Building Codes - Check out the regulations on ventilation, maximum capacity, emergency exits, etc.

Electrical Outlets - Record all of these on your first floor plan before you start dividing the space as this will contribute to your decisions.

Front Entrance - This will be your customers first impression so you need to make sure it will not be in high traffic areas, i.e. a walkway between the kitchen and dining room. Think about making your customers feel welcome right from the beginning of your restaurant floor plan.

Accessibility - Check the regulations and ensure you have the accessibility requirements for wheelchairs. You can also consider how you will accommodate parents with prams or baby carriers.

Waiting Area - If you have space, how will you make your waiting guests comfortable so they don't leave? Avoid putting this section in a high traffic area so they don’t feel ‘in the way’ and consider adding comfortable seating.

Bar Area - The bar will serve both restaurants and bar customers so consider the length, how much space for bartenders, fridges, dishwashing and storage for drinks and glassware.

Dining Room Floor - Since it is arguably one of the most important areas in the floor plan, we're sure you're not going to forget the dining room; after all, that’s where your customers will be. Still, things to consider are how many dining areas you would like, whether it be private dining spaces or open plan, the tables you would like to fit into the space, from round tables to fixed or freestanding tables. Your restaurant type will help you make these decisions, if it is fine dining you may want more individual tables, but if it is modern you may want communal spaces.

Outdoor spaces - Don't forget the outdoor space, many people use this as a deciding factor in summer and if it is at the front of your restaurant, it will be a customer's first impression. Consider the space for outdoor seating and the flow between the outdoor and the dining room.

Kitchen layout - There is a lot to consider when it comes to the kitchen space and, if you are not going to be the one working there, it would be highly beneficial to get the advice of your head chef. A kitchen's efficiency relies on a flow between prep areas, fridges, ovens and service counters.

POS stations - If your customers do get up to pay, consider where the station is placed. You don't want customers and staff using a machine right in the middle of a high-traffic area.

Delivery Entrance - Consider how your products will be delivered. If it has to be through the front entrance, will they be able to get through without interrupting customers? Will they disturb chefs during peak hours if it is at the back?

Back office - If you have space for a back office/staff area, consider the distance between there and the restaurant floor for noise and privacy.

Ambience . -The fun part in our opinion. When you first had the idea of "I'm going to open up my own restaurant", we're sure you had in mind the vibe you wanted to go for. Not only do you get to design the decor, but you can think about this at every step of your planning. Yes, you do have to factor in safety and space but always keep in mind the end goal of the restaurant experience.

Restaurant Floor Plan Examples

Having a blank canvas for your restaurant layout can be both refreshing and overwhelming as there is a lot of pressure to get your business investment right. Don't be afraid to play around, create a few different drafts of your restaurant blueprint and get feedback. Also, not every design has to be completely original and you can use layouts from your own dining experiences. We have created some restaurant floor plan examples to give you inspiration.

DOWNLOAD FREE EBOOK HERE

Modern Restaurant Floor Plan

A modern restaurant is all about the dining experience. You will want your customers to be comfortable at every stage of the evening and feel the ambience throughout each space. Take a look at our examples for inspiration.

Restaurant Kitchen Floor Plan

kitchen floor plan

Small Restaurant Floor Plan Layout

small restaurant floor plan

Cafe Restaurant Floor Plan

cafe floor plan

Fast Food Restaurant Floor Plan

Screen Shot 2023-03-17 at 11.45.21 am

Floor Plan For A Bar

bar floor plan

A bar's floor plan is a lot more casual than a restaurant. Consider whether you want to offer table service or provide service counters for customers to collect their meal.

How ResDiary Can Make Your Restaurant More Efficient

Nailing the restaurant floor plan directly impacts the maximum capacity you can take and the efficiency of your restaurant. The next important aspect to succeed in is your software to help you manage your floor plan, reservations, capacity and provide even more efficient customer service.

Restaurant reservation software can help you thrive in efficiency from a customer's first booking to the end of service. ResDiary are experts in restaurant software and serve over 9,000 venues globally. The reservation software is designed to be tailored to your restaurant and links into many online platforms so you can easily take bookings from Google, Facebook, Instagram, Dish Cult etc.

After spending so much time getting your restaurant floor plan to work for you, ease your stress and invest in a reservation software. Now you can focus on what you love and why you got into this business; giving diners the best food experience.

Book a demo

How Can I Design My Own Restaurant Floor Plan?

You can design your own restaurant floor plan using a pencil, ruler and paper and scaling your measurements. However, the easiest and most efficient way is to use a floor plan online creator to help with accuracy, creativity and multiple drafts. Software like floorplanner.com, SmartDraw and RoomSketcher can help you start with a blank canvas and drag in walls, appliances and furniture to create a successful service flow.

What Small Changes Can I Make To My Restaurant's Floor Plan To Increase Efficiency?

If you already have an established restaurant, it is important to regularly analyse and improve your floor plan layout to manage changes and increase efficiency. Take a look at the following quick wins you could make:

  • POS Station - If there is a bottleneck at every peak time, consider investing in technology to allow customers to pay at the table rather than the counter.
  • Kitchen - You should look at your kitchen flow with every menu change to ensure it is working for your chefs. Invest in moveable counters so you can redesign the prep areas to work for you.
  • Dining Area - Your customer reviews will be able to indicate if they were comfortable and had enough elbow room, after all this will impact if they come back to the restaurant again. Invest in free standing tables so you can be versatile with the layout.
  • Table Joins: In the case of larger bookings, tables can be joined together with ResDiary’s table management software for the ease of staff and customers alike. Selecting what tables to join can indicate existing availability and space capacity clearly.

What Are The Costs Associated With Changing My Restaurant's Floor Plan?

You can use free software to redesign your restaurant floor plan or upgrade to expert features like 3D and dragging in actual products, costs range from $80 - $250 for yearly subscriptions. The costs to make the physical changes is subject to the size of the change. To knock down a wall can vary between $350 to $10,000 depending on the load it's bearing and to build a new interior wall can range from $1,000-$8,000.

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Restaurant Floor Plan Maker

Easily create restaurant floor plans, menus, and more, the easy choice for designing your restaurant online, easy to use.

SmartDraw includes restaurant floor plans and layout templates to help you get started. Build your plan easily and drag-and-drop symbols. You don't need to be a designer to create great-looking results. SmartDraw helps you align and arrange everything perfectly. Plus, it includes beautiful textures for flooring, countertops, furniture and more.

Easy to Find the Symbols You Need

You'll get thousands of ready-made visuals for restaurant related fixtures and furniture, lighting, cabinets, decorative items, and more! Design your commercial kitchen and optimize storage, coolers, work space, sanitation, and more for better efficiency and flexibility.

Easy to Work With Other Apps

SmartDraw is easy to work with no matter what other apps you use. You can add restaurant floor plans to:

  • PowerPoint ®
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  • Google Docs
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Easy to Save to Your Existing Storage Solution

SmartDraw works hand in glove with most file storage systems. You can save your restaurant floor plans directly to:

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There is no need to create a parallel set of common folders and permissions, SmartDraw can just save files directly into your existing set up.

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SmartDraw makes it easy for your entire team to be on the same page and designing your next big idea.

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Designing a restaurant and creating its floor plan can be challenging, but SmartDraw makes it easy.

SmartDraw comes with many professionally-designed restaurant layouts to help you get started. Choose one to customize or just browse the editable examples for inspiration.

Start customizing by changing the wall dimensions and dragging-and-dropping ready-made symbols for tables, chairs, bars, podiums and other fixtures. SmartDraw also comes with photo-realistic textures so you get great-looking layouts every time.

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11 Drive-Thru Design Ideas for Quick Service Restaurants

By Katherine Pendrill

Image of a McDonald's drive-thru with a menu on a screen.

The quick service restaurant (QSR) industry has evolved significantly in the past few years – especially since the pandemic ushered in the need for new methods of service delivery, like contactless payment and curbside pickup. Drive-thru design has also become increasingly innovative in response to changing consumer demands. 

In short, having a well-designed drive-thru improves your customer experience and helps streamline your restaurant operations. To help you find the right drive-thru design for your own venue, this article will cover:

  • 11 different drive-thru design ideas that you can consider for your QSR venue
  • 4 key considerations for creating a great drive-thru experience

11 Creative Drive-Thru Design Ideas

From special lanes for third-party delivery drivers and even motorcyclists, to conveyor belt food dropoff, drive-thru restaurant design and drive-thru ordering systems have become more creative than ever. 

This is great news since these innovations make the drive-thru experience more convenient for customers. According to QSR magazine, nearly 80% of drive-thru visitors rank convenience as the most important part of the experience. So, let’s explore 11 ideas to inspire your next drive-thru build or renovation.

A futuristic image of the Taco Bell drive-thru at night.

[ Image Source ]

1. Go Big or Go Home

If you thought having two lanes in your drive-thru was ambitious, think again! Taco Bell went big in summer of 2022 with its new four-lane drive-thru design, called Taco Bell Defy. 

Interestingly, three of the four lanes at the new location (in Brooklyn Park, Minnesota) are intended for mobile order pickup, which speaks to the popularity of online ordering. The new Taco Bell drive-thrus also offer contactless food delivery via a lift-powered system.

Schlotzsky’s fast food drive-thru with lanes on either side of the building.

2. Leverage the Double Drive-Thru

Not in need of a large-scale drive-thru design like Taco Bell’s four-lane setup? No problem! You can streamline your drive-thru operations with just two lanes, like Schlotzsky’s did at its Oklahoma City location . 

Instead of using a drive-thru layout design with two lanes side-by-side, Schlotzsky’s built one drive-thru lane on each side of the building. One of the lanes takes traditional drive-thru orders, while the other handles third-party order pickup. This approach is especially useful if you do a lot of business through food delivery services.

KFC's double drive-thru layout design with one lane for regular drive-thru orders and one lane for online orders.

3. Designate a Mobile Order Pickup Lane

Another type of double drive-thru, a mobile order pickup lane enables you to serve more customers faster. KFC implemented this drive-thru layout design at its Next-Gen restaurants in 2021 , officially starting the roll-out in Berea, Kentucky.

As part of the redesign process, KFC knew it was important to consider how the back-of-house could support the new drive-thrus. This strategic approach has worked well for the QSR chain, with sales increasing 12% in Q4 of 2021 .

A McDonald's drive-thru menu showcasing personalized menu item recommendations.

4. Incorporate Menu Personalization

Smart drive-thru menu design is key to a great drive-thru experience. McDonald’s believes in this principle so much that after using technology company Dynamic Yield’s personalization solution in 2018, the QSR giant bought the tech company .

Today, 12,000 McDonald’s drive-thrus in the U.S. use personalization technology to make specific menu item recommendations to customers.

Burger King's motorcycle drive-thru lanes alongside it's regular drive-thru lanes.

5. Create a Motorcycle Lane

A motorcycle lane may not be a necessity in a northern climate. But, it’s a perfect drive-thru design feature for warmer locales like Miami, Latin America, and the Caribbean – which is exactly where Burger King piloted the concept in 2021 .

Burger King created the motorcycle lanes as part of a larger drive-thru restaurant design project the chain undertook. The revamp also included extra drive-thru lanes, conveyor belts that deliver food to cars, and a “drive-in area” with solar-powered canopies where customers can place orders and get their food brought to their car.

An image of a drive-thru-only Tim Hortons restaurant concept.

6. Open a Drive-Thru Only Venue

Take drive-thru design to the next level by making it the focal point of your next venue, like Tim Horton’s did by opening its first drive-thru-only unit in the U.S. in 2022 .

The drive-thru-only trend has taken the QSR industry by storm since the pandemic. According to Restaurant Dive , “Sweetgreen, White Castle, Jimmy John’s, and Taco Bell are also adding digital or drive-thru-only units.”

A modern Wendy's restaurant with wood slate detailing.

7. Use Innovative Building Materials

Traditional construction meets innovative design at the Wendy’s chain’s new Smart 2.0 restaurants. Some of the brand’s drive-thru-only venues are constructed from shipping containers , which allows the company to scale up production of these units quickly.

“Our designs are adaptable and designed to work well across any market and footprint. Other benefits include both reduced costs and increased efficiencies,” Wendy’s says .

A Chick-fil-A employee wearing a mask and carrying a tray of takeout food through a drive-thru lane.

8. Incorporate Your POS System

Drive-thru ideas can focus on numerous areas of your business – the physical space and its aesthetic, drive-thru menu design, or the customer experience from a service standpoint. In this example, Chick-fil-A focused on the latter.

America’s largest chicken chain added mobile tablets to its drive-thru experience when the pandemic hit, so staff could walk the drive-thru line and take orders to speed up the process for guests. With some locations serving more than 100 drive-thru customers per hour, this was a wise move for the brand.

Krystal's kitchen interior, which includes a single, higher-capacity cook line and a significantly wider drive-thru window and expo station.

9. Set Up Your Kitchen for Success

Smart drive-thru design goes beyond considering the part of the drive-thru that’s visible to guests. Good back-of-house design is also critical to running an effective operation.

Krystal, a QSR restaurant chain based in Georgia, widened its drive-thru window and expo station , as well as upgraded to a higher-capacity cook line in 2018. This evolution helped the 85-year-old brand become more efficient and decrease drive-thru wait times.

A side view of a Chipotle restaurant and its drive-thru window.

10. Shrink Your Dining Room

By now you might be wondering, with all the spotlight being placed on drive-thrus, doesn’t something else have to take a back seat? In fact, it does – and the dining room is the place where many QSRs are scaling back.

For example, “Chipotle is considering adding smaller restaurants with a ‘Chipotlane’ – potentially with a tiny dining room or no dining room at all – in between larger stores to create a convenient access point to customers,” Chipotle CFO Jack Hartung told Restaurant Dive . 

Many of the other drive-thru designs on this list also include a smaller dining room footprint, like Taco Bell and Burger King, the latter of which will have a 60% smaller footprint .

An exterior view of a Dunkin' restaurant in winter.

11. Pair Drive-Thru Design with a Rebrand

Dunkin’ Donuts is truly a pioneering brand. The company was America’s first national QSR chain to open a mobile order pickup drive-thru , back in 2018. Also notable is that Dunkin’ paired this new drive-thru launch with a larger rebrand.

If you’re considering a new drive-thru design, why not spruce up all of your restaurant branding like Dunkin’ did? The company removed the word “Donuts” from its signage to expand the scope of its offerings in customers’ minds, and rolled out new staff uniforms.

4 Key Considerations for Great Drive-Thru Design

Regardless of the style of drive-thru design you choose, there are a few universal factors you should keep in mind to optimize your drive-thru.

An image of a Tim Hortons drive-thru menu, including all its drink, sandwich, and bakery options.

1. Make Your Menu Easy to Read

Nobody likes having to squint to read text, especially when they’re hungry! Make sure your drive-thru menu uses a large font with letters that are easy to read – so, skip the calligraphy. Incorporate visuals and white space into your menu so it’s not too text-heavy. This will also help with readability, and in turn, keep your drive-thru line moving quickly.

A shot of two Taco Bell drive-thru lanes, one of which is for regular drive-thru orders, and one for mobile pickup orders.

2. Create Clear Signage

If your drive-thru has multiple lanes, eliminate confusion by using signage to clearly indicate which lane is for what purpose (i.e. mobile pickup or third-party delivery driver pickup). This will help speed up your operations and create a more seamless experience for customers

A shot of a Checker's restaurant drive-thru lanes, which are extra wide.

3. Provide Ample Space for Cars

A vehicle getting stuck in your drive-thru is the last thing you want to happen (we’re looking at you, Ford Raptor!). So, be sure to design the space with plenty of space that not only sedans, but also SUVs and trucks can navigate.

An image of Shake Shack's two drive-thru lanes, which are surrounded by greenery and shrubbery.

4. Landscape the Drive-Thru Area

While ideally your guests won’t be spending too much time in the drive-thru, the space should still be aesthetically pleasing. Adding even a small touch of greenery and/or shrubbery to your drive-thru can really spruce it up (pun intended).

Ready to get creative? You now have 11 drive-thru ideas you can try at your quick-service restaurant, complete with tips to make the customer experience as seamless as possible. “Would you like fries with that?” never sounded so good.

Photo of Katherine Pendrill

Katherine is the Content Marketing Manager at TouchBistro, where she writes about trending topics in food and restaurants. The opposite of a picky eater, she’ll try (almost) anything at least once. Whether it’s chowing down on camel burgers in Morocco or snacking on octopus dumplings in Japan, she’s always up for new food experiences.

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Why restaurants need to optimize their floor plans for success.

It might seem obvious where all the appliances and furniture belong in a restaurant. But it’s never a good idea to forge ahead with a restaurant kitchen or dining room design with no real floor plan.

This blueprint functions as a map of the entire restaurant space, both back of house and front of house. It should create an environment that limits traffic jams, awkward spaces, and even accidents.

A floor plan that maximizes flow and efficiency translates into increased revenue. Shifts will run smoother, and you’ll be able to do more covers per shift. Though the end result should feel natural, creating this document is a process that requires tape measures, math, a computer, and careful planning.

Quick links DIY or hire a pro? How to create a restaurant floor plan Most important considerations Back of house Front of house POS stations Entryway and waiting area Dining rooms Bar areas Outdoor dining

DIY or hire a pro?

Given the importance of a floor plan, it’s reasonable to hire an expert if budget allows. A professional is skilled at using design software, and they can draw on the experience that comes with creating floor plans day in and day out. A seasoned pro will likely spot potential problems and solutions that you can’t.

If you’re building a restaurant from the ground up or renovating a space, your architect can handle the nuts and bolts of the floor plan. If you’re creating a floor plan for an existing restaurant, an interior designer is the professional to help you transform the place into your dream restaurant.

How to create a restaurant floor plan

If hiring help isn’t in the budget, don’t worry. There are plenty of DIY options. The first step is choosing an online restaurant floor plan creator.

Some popular options include:

  • Room sketcher

Expect to pay a one-time or subscription fee for these tools, but it will be a fraction of the price of bringing in outside design help. Remember to budget some extra time to learn how to use these tech tools.

Most important considerations

Before you dive into the actual floor plan creation process, there are a few things you’ll want to research and keep top of mind.

Building regulations If you’re renovating or building, it’s essential to be aware of all local building codes, rules, and regulations so you don’t unintentionally violate them.

Efficiency You’re designing this floor plan to streamline the flow of people through the restaurant. This includes guests and employees, front of house and back of house. Stay alert for any aspect of a floor plan that might cause a snag.

Accessibility This may come up when you’re researching regulations. New buildings are required to meet the standards of the Americans with Disabilities Act. But even if you’re not doing construction, consider how floor plan tweaks can make the restaurant more accessible for differently abled guests. Consider making space for people using wheelchairs and walkers as well as diners in larger bodies.

Back of house

The floor plan for the back of the house is harder to refresh than in the dining areas. It’s not possible to move water and electricity around on whim. That’s why it’s crucial to get the kitchen areas right the first time.

Start by allocating enough space. Back of the house areas should account for 40% of a restaurant’s total square footage , according to Total Food Service.

After the kitchen area has been determined, design a floor plan that puts safety first. Consider how stations will be used, how many cooks will work at each station, and how they will flow between stations. The right flow of people means they won’t be bumping into each other or appliances.

These are the main areas you want to account for when creating your back-of-the-house floor plan:

  • Main kitchen
  • Prep kitchen
  • Storage areas
  • Dishwashing areas
  • Employee break room

Front of house

Front of the house areas are easier to change than the kitchen. There’s a lot of potential in taking a fresh look at your current floor plans to see if you can accommodate more guests comfortably. You can make small tweaks to improve the flow of people through the space to make service more efficient. A well-designed floor plan also makes for a better dining experience for guests .

POS stations

Consider the placement of POS (point of sale) system stations. You should have one at the bar, and others placed strategically around the restaurant. The number will depend on the restaurant’s overall size. This is a very important part of a floor plan because of the constant traffic between tables and these stations.

Entryway and waiting area

An entryway is another hotspot to consider when creating a restaurant floor plan. Entryways can become de facto waiting areas, so keep that in mind when you’re deciding on the number of square feet to allow.

In a perfect world, there would be a comfortable, bar-adjacent lounge for guests to sip drinks while waiting, but not every restaurant has the square feet. Think through how your entryway and whatever wait area you may be able to offer will fit into the overall layout.

Dining rooms

Dining room floor plans are where you can make magic. It’s easy enough to rearrange tables and chairs, so you should have the flexibility to create a number of different floor plans for the same dining room. That way, you can have customized floor plans for Sunday brunch (mainly 4- and 6-tops) and Saturday night (a sea of 2-tops).

When you create floor plans, always keep in mind the way servers move around the dining room. That includes the path from where they pick up dishes to tables; the route to the bar; and the loop to the POS stations. Consider how both guests and team members move between the dining area and bathrooms as well.

The bar area is also a candidate for multiple floor plans. On weekends, when people hang out two or three deep at the bar, it might make sense to clear most or all of the tall bar tables that serve the restaurant well during weeknight dinner rushes.

Outdoor dining

Whether it’s a few sidewalk tables or a spacious patio that doubles the restaurant’s seating capacity, outdoor dining areas should be planned as carefully as those inside. Create a floor plan with all the same considerations for work flow, guest traffic, and overall comfort.

It may seem like a hassle to create precise floor plans for all the areas of the restaurant, but it’s an effort that pays off in more ways than one. Fine dining restaurants, fast food places, and everything in between needs should consider restaurant layout. A restaurant that’s pleasant and easy to move around in is a delight for both guests and employees. Well crafted restaurant layouts lead to happier guests and team members as well as increased efficiency and revenue.

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Now serving: a new way on iPhone to manage the floor plan on the go

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fast food restaurant floor plans

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Fast Food Restaurant - KFC / PK Arkitektar

Fast Food Restaurant - KFC / PK Arkitektar - Windows, Facade

  • Curated by ArchDaily
  • Architects: PK Arkitektar : PK Arkitektar ehf
  • Area Area of this architecture project Area:  530 m²
  • Year Completion year of this architecture project Year:  2005

Text description provided by the architects. Fast food restaurants like Kentucky Fried Chicken are usually known for the standardized look. The architecture in these places seems to never take much consideration on the specific location and surroundings. In Keflavík the intention was to make a design that would brake with these aspects.

Fast Food Restaurant - KFC / PK Arkitektar - Image 6 of 13

The building volume is a play with black boxes. The main body is a horizontal box lying on the pitch black pavement and two vertical ones who stretch up and out, catching both the customers in their cars on the ground and the skylight from above into the building. The outside is clad with semi matte black tiles sparingly cut out for vertical ribbons of windows, which underlines the cool and sophisticated appearance. The west end of the building is surprisingly sheer glass, which mirrors the big space and opens the building to the street and sea view.

Fast Food Restaurant - KFC / PK Arkitektar - Image 8 of 13

The inside is kept in raw in-situ cast concrete which invites for some interesting play with sincere light, shadow and surface. The fine detailing and light fixtures designed by the architect are a dialog to the standardized menu billboards and brand furniture as they come in brightly coloured synthetic materials.

Fast Food Restaurant - KFC / PK Arkitektar - Table, Chair

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Fast Food Restaurant - KFC / PK Arkitektar - Windows, Facade

Project location

Address: reykjanesbær, iceland.

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Materials and Tags

  • Sustainability

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By cristine struble | feb 29, 2020.

David Moscow featured in the FYI show "From Scratch" photo provided by FYI

Have you wondered why some meals just taste better? David Moscow goes on a food adventure in the new show From Scratch and uncovers the secret to delicious food.

Sometimes the most memorable meals have a story behind them. David Moscow discovers the stories behind the food can and do create the most delicious dish. In the new television series, From Scratch , this culinary adventure can encourage foodies to explore the beauty of making food from scratch.

While the home kitchen holds a bounty of deliciousness, sometimes convenience overtakes cooking from scratch. When a cook takes the time to use quality ingredients, appreciate the craftsmanship and uncover the passion behind the ingredients, that meal can become more than just sustenance. It can become a gift.

In the new FYI series , From Scratch , David Moscow goes on a culinary journey. As he travels the world, David seeks to recreate a chef’s recipe. But, this show is more than just cooking. David explores the stories behind each of those ingredients. Through this culinary adventure, people see that food is intertwined with a country’s history and culture.

Many people might know David Moscow from his feature film debut in Big . Over the years he has numerous film, television and stage credits. Additionally he co-developed and co-produced the first stage production of In the Heights and has produced several films. In this new FYI show, he puts himself into the food world.

In the first ten episodes of From Scratch , David dives into a culinary world that many foodies would dream to discover. Even though more people are appreciating farm to table cuisine, David takes that approach to the source. From milking a cow to make butter to foraging for the perfect ingredient for a dish, the show proves that ingredients bring the story of food to the table.

David Moscow

Recently, David Moscow graciously answered some questions about his new show, From Scratch . While some people may not have the opportunity to go on this extraordinary culinary adventure, the lessons learned from his experience can be brought to any home cook’s table.

Cristine Struble: Many Americans are focused on convenient food (or delivery, grab & go), how can your show get people to discover the deeper connection that food can bring a person?

David Moscow: While sourcing ingredients is definitely hard and hard to find time for in our demanding days/schedules, it also can be quite fun and sometimes even exciting. These thrills are present all across the season. But they also sit right up alongside the simple pleasures of wandering in the woods looking for mushrooms or fishing on a river under a midnight sun. The hope is that our show will shake that love of nature and the joy that come with work particularly when it ends in a pizza pie.

CS: There is a growing movement to know your farmer or know where food comes from – do you think that people are understanding that where food comes from impacts the how food tastes?

DM: There are a couple oppositional things happening at once. At the same time that a few people are able to take the time and money to know where our food is coming from, the majority are becoming even more removed through delivery apps and the growth of fast food. Thoughtless eating has never been such a problem. BUT we are only a generation or two away from a healthy interaction with the food we eat. And I do think that all people still pine for making fresh food and eating it with friends around – something that is innately part of being human.

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CS: As you traveled the world, did you find that food traditions are stronger in some countries?

DM: I found that there was a direct relationship with free time, a social safety net and strong food traditions. Places like Iceland, Sardinia and Finland have little fast food and place great importance in the people who harvest and source the meals they eat. Some of the other places are fighting to keep their traditions alive in the face of the cheap fast food everywhere in modern life.

CS: While many people think that global cuisines are very different, there are often some underlying similarities. What similarities surprised you the most?

DM: When building the episodes for the show, we found that there aren’t that many major ingredients across the planet. A huge chunk of what we eat are grass, seeds, fish and few other animals. And we eat these things with the help of fire or fermentation. Cooking meat on a grill and making alcohol out of fermenting food is everywhere.

CS: This show seems to encourage people to better understand the food and culture connection. What’s one easy way to start that type of food conversation on the typical family home?

DM: I think apple picking (or any kind of fruit picking) as a family outing is an amazing starting point. It gets you out in the fresh air and gets your blood flowing – and I’ve never met anyone who doesn’t like a crisp apple pulled from a tree. During the shoot I sat my son down in a strawberry patch to graze before he could walk. The act of picking and eating with his own hands has had a lasting effect. Strawberry was one of his first words and still to today is his favorite fruit to eat.

CS: You travel the world in this series. Which location was your favorite? Which meal was your favorite?

DM: Each one of the places I went was a spot I had dreamed of going and each has a special place in my heart. How can I compare going on a safari in South Africa vs taking a boat off the Amalfi coast. I would say the same with the food. I had the best pizza on the planet and the best tacos. I had incredible Icelandic seafood and Finnish lake fish. They each stand alone.

If you would like to follow along with David Moscow’s culinary adventure, From Scratch airs on FYI and can be streamed online. New episodes air on Sundays at 6 p.m. ET/ 5 p.m. CT.

6 Gordon Ramsay recipes inspired by Gordon Ramsay Uncharted. light. Related Story

Do you know the story behind the ingredients on your plate? Take the time to appreciate the flavor, the story and the journey when cooking is made from scratch.

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Boasting another of Ginza Projects stunning roof terraces, overlooking Nevsky Prospekt from the top floor of the Stockman mall, Moskva is an amalgamation of cutting-edge restaurant trends. The large and stylish interior spreads around a series of open kitchens devoted to the different sections of the menu - sushi, pasta, pizza, grill, etc. The atmosphere is buzzing and the food is consistently good, but prices, especially for drinks, are somewhat less democratic.

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Best fast food in Moscow! - Teremok

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“Best fast food in Moscow!” Review of Teremok

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Hopefully they will be going to be going abroad too! Because they are awesome!!! Blini and kvas - always a great combination!

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45 - 49 of 188 reviews

Mmmmm!!! I love this place!!! They call you "sudar" which is like "sir" and the food there is amazing!!! Hopefully we'll be seeing some Teremoks in the US and Western Europe soon!!!

They have a network of these wonderful kiosks where you can get fresh and very delicious Russian creeps with a gallery of different toppings. Every time we go there, our two year old son gets his favorite buckwheat and kolbasa. Yummy!

Teremok is a Russian take-away cafe. You can find it in shopping malls, in the streets and all over Moscow. There is a big variety of fillings for the huge-sized pancakes: from butter to red caviar. Cheap, quick and tasty

Blinis and Kvas...that's it! Simple like that! Try the Blini Italiano, there's no mistake!

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