Restaurant design gives you the opportunity to breathe life into a new establishment that will become a cozy place. If the project meets all the standards, it will attract a sufficient number of customers, and the restaurant will pay for itself in the first few months.
Where to start?
Creating a project is a complex task that only professionals who have been doing it for many years can do. Do not trust this business to random companies or unverified people.
It’s worth starting with the fact that you need to decide in which parts of the room there will be a kitchen, workshops, pantries, various supply systems, if needed, where to place dishwashers and, most importantly, where the hall and wardrobe will be located (if needed). In fact, these are the main decisions on which the fate of the restaurant depends.
The above rooms must be properly separated from each other so that the cooks do not run to the pantry through the customer room, and the dishes do not rattle over the ear of the family who came to have dinner. However, between them there must befunctional link that will provide fast customer service.
Restaurant Design Rules
When the location of all rooms is determined, it is worth thinking about how to properly arrange dining tables in the hall. To maintain aesthetic standards, you need to place them so that nothing prevents customers from enjoying lunch or dinner. This means that tables should not be located near toilets, noisy windows, kitchens, where someone constantly rattles dishes, doors open, showing the "stuffing" of the restaurant. In addition, tables should not be close to the entrance.
In other words, you need to think about the optimal number of tables that can be placed in a given room. The project of a restaurant or cafe should include several documents. In addition to the plan for the placement of technological equipment, there should also be diagrams for connecting to power supply, water supply and sanitation networks, and diagrams for connecting to ventilation.
Designing cafes and restaurants is not only the work of builders and designers, but, possibly, lawyers as well.
What to look for when designing a kitchen?
Designing a restaurant kitchen is the part of the project that cannot be ignored. This room should contain only the inventory and equipment that cooks and other restaurant employees directly need. There should be nothing superfluous in the kitchen.
In addition to several sinks and plenty of cooking space,the kitchen should have refrigerators and similar equipment for food storage. These cabinets should not become the main pantry, but only serve for products that will be useful in the near future.
The main material is stainless steel, because this coating lasts a long time and does not corrode.
Design standards for cafes and restaurants must be strictly observed not only to ensure comfort and fast work, but also for safety reasons.
How to make your kitchen work more efficient?
To save space in the kitchen, hanging racks, shelves or magnetic tapes are usually used, on which you can place knives and other utensils necessary for cooking.
It is better to divide the kitchen into zones, carefully defining the boundary between them. It is desirable that there be a separate area for cleaning and finishing meat, cutting salads, and preparing confectionery. In each zone there are corresponding devices: knives for cutting meat in one, a mixer, flour and rolling pins in another. The border should not blur.
Each zone is assigned an employee responsible for it and inventory.
With such an effective division of duties, the workflow will be carried out in the most efficient way for both the restaurant employee and the customers. It is desirable that the products are also separated. For example, you should not store butter and other similar products that quickly absorb odors near meat or aromatic spices. Also notkeep food at different storage temperatures in the same refrigerator.
If you follow these rules, the products will remain fresh, and the dishes from them will turn out delicious.
Restaurant design requires strict adherence to these norms.
Documents that a restaurant must comply with
When designing cafes and restaurants, these moments are key, and the design and interior of the dining room are considered and discussed after the main project has been approved.
A restaurant must provide comfort not only to customers but also to employees, so designing and planning a hidden interior is no less important.
Standards for designing restaurants are GOSTs, SNIPs and SanPiNs. These documents include a set of rules regarding the requirements for the services of catering establishments, fire safety, and the correct design of a cafe or restaurant. Compliance with building codes, absence of violations and unplanned or hidden redevelopment, lighting, electrical safety, all necessary technical equipment for the storage of perishable products, compliance with sanitary standards and requirements for the storage of perishable products, as well as the correct design of restaurant equipment.
It's obviously not that simple. Designing restaurants is hard work, so most often professionals are invited for this business. It is almost impossible to make a project on your own without experience of such work.
Terrace design
If the restaurant involves the location of dining tables on the street, you need to consider this point. First of all, you should decide whether they should be there all the time, except for the cold winter. If the tables are outside all day and night, then a canopy should be placed above them, which will save from rain or any debris. But if tables are supposed to be cleared at night, and not set up at all during rainy or cold weather, then a canopy is not required.
However, if there is a terrace, it can be used as efficiently as possible. This will give the restaurant a special charm and allow customers to enjoy both a deliciously prepared dinner and a sunny day that ends so well.
An important detail of the entire look of the restaurant is the selected crockery. It must correspond to the status of the institution. If affluent customers are expected to drop in often, then the dishes should also meet expectations: clean, smooth, shiny plates, a wide selection of glasses for wine and other drinks…
Next steps
When the restaurant project is ready, you should think about the design. Properly selected colors, an interior that is pleasing to the eye - this is just as important as the design of technological rooms. People who enjoy the restaurant will return again and again, seeking to experience comfort.
Carefully selected staff is another step towards becoming more popular with customers. If the waiters are polite, courteous andthey are always somewhere nearby to listen to a new order or pick up dishes, discreetly, without distracting customers - the restaurant will not end up with new visitors.
Designing restaurants is hard work that requires investment. But they quickly pay for themselves in a short time (of course, if everything is done correctly).
