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Operations Management

Layout Design: Restaurant


Manoj Kumar Sharma (PGPM811-25)

Contents
Objective ....................................................................................................................................................... 2
Leading the customer to revenue generating area .............................................................................. 2
Flow of staff .......................................................................................................................................... 2
Hygiene factors ..................................................................................................................................... 2
Emergency Planning .............................................................................................................................. 2
Constraints .................................................................................................................................................... 2
Costs: ..................................................................................................................................................... 2
Space: .................................................................................................................................................... 2
Layout Elements............................................................................................................................................ 3
Entrance: ............................................................................................................................................... 3
Kitchen: ................................................................................................................................................. 3
Food storage area: ................................................................................................................................ 3
Office: .................................................................................................................................................... 3
Dining Room:......................................................................................................................................... 3
Bar: ........................................................................................................................................................ 3
Restrooms: ............................................................................................................................................ 3
Systematic Layout Planning .......................................................................................................................... 4
Layout Plan.................................................................................................................................................... 5
Figure: Restaurant layout...................................................................................................................... 5

Objective
Layout design of restaurant is essential element for making a good impression on a customer. It
is very important that the restaurant is designed to hold the maximum amount of customers
comfortably with an overflow area for those waiting. A restaurant that is overcrowded does not
function efficiently and results in customer dissatisfaction. Restaurant Layout and Design
depends on the size of the restaurant, staff, seating, etc. The basic considerations for layout
design of restaurant are:
Leading the customer to revenue generating area

The primary objective is to lead the customers into the areas that will be generating your
revenue. For example, if your restaurant is focused on sit-down dining, we will map the steps
from entry to the tables. If your restaurant is bar-oriented, the entry will lead customers to the
bar. The key is to create a good flow of entry and exit without creating bottlenecks.
Flow of staff

Another main objective is to keep flow of personnel and materials in mind when designing your
staff areas. This will prevent the backtracking of personnel, which leads to decreased
productivity and inefficient labor use. Restaurant staffers also need room for navigation in order
to serve the customers properly.
Hygiene factors

This can include location of hand sinks to promote cleanliness, easy access for washing hands,
and designated areas for hanging wall supplies and shelved items. Having these in the right areas
will save labor hours spent cleaning, leaving more time for food preparation and quality service.
Emergency Planning

This is important aspect of planning the restaurant layout and is often overlooked. The design
should consider the emergency exits, fire control measurements, First-aid kits and Fire alarm
location.

Constraints
Costs:

The layout and design of restaurant will be dependent on the cost incurred for various design
elements. For example, some of the elements can be skipped if there is a money constraint.
- A single restroom can be opted instead of separate restrooms for staff and customer.
- There will be combined kitchen and food storage area.
Space:

Space is also another constraint that affects the overall design and layout of restaurants. This will
depend on concept, parking, location and budget.

Layout Elements
Entrance:

1. An area for the hostess to take reservations with a place to store menus.
2. Cashier area - If the customers are going to have to pay on their way out, we will need to
include a cashier area in your restaurant layout.
3. Seating for customers that are waiting to be served.
Kitchen:

This area should have shelves for equipment, utensils and ingredients ,Prep tables, Stoves, ovens,
broilers, fryers, cooking range, griddle, serving plates, Dish washer, dish washing sinks and
cleaning supplies.
Food storage area:

Walk in cooler, walk in freezer, dry food storage area with lots of shelving.
Office:

The office needs to be a secure area in which you can store money and other important things for
your restaurant. Some of the restaurants can have a same cashier and office area.
Dining Room:

The key objective is the layout design for restaurants is to maximize the dining space so that we
can serve maximum customers. The area should be easy to move around in so that customers feel
like they're getting their own dining experience and not just sitting too close to others.
Bar:

If we plan to serve alcohol in the restaurant, we should create a separate bar area. This will serve
as a holding area for customers that want to drink before they are seated, and also it gives single
customers a chance to sit by themselves without having to wait for a table. If we have a lot of
weekend traffic, this area should be as spacious as the space allows it to be.
Restrooms:

The public restrooms in the restaurant layout design should be spacious enough to accommodate
multiple people.
Employee restrooms - These restrooms need not be too complicated, but they should be a
separate addition away from the public restrooms.

Systematic Layout Planning

Entrance
Office
Cashier
Area
Bar
Kitchen
Food
Storage
Area
Restroom
Emergency
Exit
Dining Hall

Cashier
Food
Emergency
Entrance Office Area
Bar Kitchen Storage Restroom Exit
X/0
I/8
U/0 X
X
O/4
U
O/4,8
X
X
X
U
U

Closeness
Absolutely Necessary
Especially Imp
Important
OK
Unimportant
Undesirable

Reason For Rating


Customer Experience
Ease Of Access
Ease of flow of staff
Revenue Generation
Safety
Psychology

U/0 X
O/4

X
I/4,8
I/8,4

Dining
Hall
I/8
O/4

X
X
X

U
O/8
O/8

I/8,4
A/32
O/4

X
X

U
I/8
I/8

Value
A
E
I
O
U
X
Numerical
Weights
32
8
4
16
2
0

Layout Plan

Figure: Restaurant layout

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