The foundation of operational efficiency and customer satisfaction is a well-designed restaurant layout. Part Four of our Design & Build series introduces how experienced kitchen designers work to ensure they build a smooth and logical flow throughout foodservice establishments.
Kitchen Designers Understand Efficiency
Design efficiency requires a close look at potential equipment and station layouts in the back-of-house. As we discussed in Part Three, to create an efficient restaurant you’ll need to hire a commercial kitchen designer who will first clarify your vision. Use this step to make sure your project is moving in the most efficient and effective way possible.
The kitchen designer’s expertise doesn’t end with equipment. To look out for your best interests, experienced designers will also assess your mechanical layout — electric, gas, and plumbing points of connection — to ensure seamless back-of-house and front-of-house workflows and customer accommodation.
Design Your Restaurant for Success
A design-efficient plan and layout are imperative to the success of your restaurant. They facilitate easier setup, maximize the potential of your purchased square footage, and contribute to reduced labor costs. Creating a smooth and logical flow from receiving inventory to removing waste necessitates consideration of the following areas:
- Delivery Area
- Cold/Dry Storage
- Warewashing
- Plating/Serving Area
- Service Staff Area
- Host/Hostess Stand
- Designated Ordering/Pickup Area for Takeout and Delivery Services
Operational Flow
Restaurants have so many moving parts: speedy servers, prep cooks chopping up a storm, guests wandering about, oil sizzling in fryers, and equipment that could easily injure someone if not used correctly. To prevent future frustrations, kitchen designers meticulously plan for efficient workflow, in part by identifying potential operational bottlenecks that may impede daily routines or create future issues.
For example, consider the following questions:
- How will your food move through the restaurant? This process begins with raw goods being received and ends at your guest’s table as a beautifully prepared meal. Identify all process steps for each ingredient before it reaches the guest as a finished product.
- How does your trash move? What is the path that trash and soiled wares take? If the front door is the only option for trash removal and you have guests coming and going, exposing them to the sights and odors of trash would be considered poor operational flow.
- How can we eliminate cross-traffic? Eliminating potential cross-traffic and having well-thought-out assigned areas will help avoid poor operational flow. Assessing workflow now also helps to mitigate potential tension between the front-of-house and back-of-house staff.
What’s Your Angle?
Working in a commercial foodservice space with too many angles will create inefficiencies in your layout and a loss of square footage. The most efficient space is a rectangle, especially in the back-of-house. Open kitchens make it easier to manage foodservice staff and to create a well-intentioned layout.
For instance, working with 45-degree angles will make it difficult to place equipment, and result in valuable space being wasted. An open, rectangular kitchen with all kitchen equipment on casters (aside from plumbing items) creates an organized space with excellent mobility options.
Addressing issues like the above early on will help you create an organic flow that your guests and staff will both benefit greatly from.
Profit Through Planning
A strategically designed restaurant layout, guided by experienced kitchen designers, transforms raw space into a seamless operation, maximizing efficiency and minimizing potential disruptions.
If you missed previous articles in this series, you can catch up here:
Part One: Design & Build: How to Choose Your Team
Part Two: Design & Build: How to Choose the Best Location for Your Restaurant
Part Three: Design & Build: Budgeting for Your Restaurant Launch
