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Jun 27, 2022 · 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.
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- The Full-Service Bar Floor Plan
- The Dining Room Floor Plan
- The Restrooms Floor Plan
Your full-service restaurant might also have a bar that doubles as a waiting area and allows you to serve more people. Below is an example of Bahama Breeze Island Grille’sfloor plan for private dining. The full facility fits 152 people seated, and 300 for cocktail or standing room. The more tables you have, of course, the more difficult it can be f...
The dining room is arguably the most important part of the restaurant. Your dining room should be inviting, but intimate; spacious, yet welcoming. No matter how large the dining area might be, it should never feel cavernous to your guests.
A clean bathroom signals a clean establishment throughout, and it shows that you care about your guests. In many restaurants, the bathroom layout — like the waiting area — is also an afterthought. But more than 80% of consumers say they would avoid a restaurant with a dirty or poorly maintained restroom, according to a survey byZogby International....
- Cost of Goods Sold (CoGS) What does CoGS measure? Cost of goods sold, or CoGS, is the cost required to make each menu item you sell. It represents the total amount you need to spend on inventory and materials to produce your food and beverage (F&B) sales over a period of time.
- Labor Cost Percentage. What does labor cost percentage measure? Labor cost percentage is the percentage of your revenue that pays for labor. Why labor cost percentage is important to measure.
- Prime Cost. What does prime cost measure? Your prime cost is the total sum of your labor costs and your cost of goods sold (CoGS), including all food and liquor costs.
- Break-Even Point. What does a break-even point measure? Your break-even point is your tipping point, holy grail, and restaurant accounting Everest all in one.
- The Kitchen Area Floor Plan. Your kitchen floor plan is crucial to your bottom line. Your commercial kitchen layout affects everything from food quality and speed of service, to food safety and hygiene, so it’s something you really have to get right.
- The Kitchen Station Floor Plan. In larger, more commercial kitchens, each staff member is responsible for only one or two stations, which makes staff movement around the kitchen less important than in the previous example.
- The Zone Layout. A third style of kitchen layout design is the zone layout. As illustrated above, the zone layout breaks your kitchen area into work areas, much like in an assembly line setup, only it isn’t in a line or a circle.
- Spatial Strategies for the Physical Distancing Era. If you’re planning to reopen your restaurant after COVID-related closures, it can be useful to create a basic floor plan design for the new layout.
Feb 6, 2023 · The capacity of a restaurant simply denotes how many people/tables can fit into the dining area, right? Well, not quite. A restaurant’s capacity depends on its concept, ability to generate revenue, and reservation management practices as much as it does on the limits of the available space.
Here’s how to calculate your restaurant sales per square foot: (Annual sales) ÷ (total square feet of restaurant) = sales per square foot For full-service restaurants, your target number is at least $150 per square foot.
Jul 11, 2023 · How much square footage you allocate to each seated guest depends on your restaurant’s service type. In general, account for the following: Fine dining: 18 to 20 square feet per customer
