Need Opinion On Restaraunt Layout Design

[honestabe]

I have to design a restaraunt for my college Business Management class. The restaraunt serves mini-burgers (like white castle) and pastries. The customers sit on bar stools that border the walls. Fresh meats and food products come in twice a week, keeping storage needs at a minimum. We will have 4 full time employees. A burger chef, a pastry chef, a front counter rep, and the owner/manager. Here's my drawing that I did today on my computer. Any suggestions are welcome.

 

[iwannadie]

Thats alot of empty dinning room floor space. Tables would be good lol.

 

[jmanbball]

Customer Accessible Bathroom,
try to hide the sink area, unless its actually separated from the counter and customers by a wall,
Too much unused area behind the counter and sinks, can be tighter, and use extra room for different bathroom placement,

 

[honestabe]

The sink area will be hidden behind a wall. Adding 2 tables now. Added shelving next to sink area. Also added napkin holders.

 

[GrimJack]

You can't have a food establishment without a customer bathroom, sorry.

You need some place to put a line up. Planning for a restaurant without planning on it being successful will get your project failed.

What kind of menu are you going to use? Overhead display? Built into the countertops? Pamphets or printed menus? Better rough in your venting requirements, too.

You really need a back door. You really don't want deliveries coming through the same door as customers.

Where's your storage? You need a mop, mop sink, broom closet to put your cleaning supplies in, napkin & cup storage, etc, etc.

 

[Jervis Mcstabby]

Bathroom is for employees only.

Unless you're in a mall food court, that's a very bad idea. Lots of customers can be incontinent.

 

[honestabe]

Ok, bathroom is for only for paying customers, but they have to be escorted to and from the bathroom just like we do at Dominoes (bathroom is way in the back, very hidden). The customers can line up straight along the right side of the front eating area (in front of the display case). Overhead menu will be used above the counter. Deliveries will be made only before and after hours of operation. Storage will mostly be under the counters and tables behind the front counter. As well as on the shelves next to the sink area and in the freezer. Mops and brooms will be stored in the bathroom.

 

[Jervis Mcstabby]

Ok, bathroom is for only for paying customers, but they have to be escorted to and from the bathroom just like we do at Dominoes (bathroom is way in the back, very hidden).

Doesn't change the fact that it's not a good setup. And Dominoes (which has no tables) is a bad comparo to a restaurant that will house 25+.
The time it would take to escort each and every customer would be ludicrous and would only end up in lost productivity and profit.

 

[Merlyn]

Ok, bathroom is for only for paying customers, but they have to be escorted to and from the bathroom just like we do at Dominoes (bathroom is way in the back, very hidden). The customers can line up straight along the right side of the front eating area (in front of the display case). Overhead menu will be used above the counter. Deliveries will be made only before and after hours of operation. Storage will mostly be under the counters and tables behind the front counter. As well as on the shelves next to the sink area and in the freezer. Mops and brooms will be stored in the bathroom.

Escorted... Um, I don't like using public restrooms as it is, let alone having to wave one of FOUR people down...

I would not eat there for the sole fact that if I had to use the bathroom I need to be escorted to a bathroom...

That would also probably make your insurance raise as you are taking customers to a place that may be considered unsafe (any kitchen)

 

[iwannadie]

Yea, having to be escorted to the bathroom is just awkward. Gotta wave someone down then look stupid walking behind the flip up counter. Also what does that do for work area sanitation having a customer back there? What if the food gives me the runs and I want to sit it out for a 15 minutes. Is the employee going to stand outside the door and listen to that then walk me back out? Not to mention the hassle of pulling all the mops/buckets outa the bathroom each time someone has to use it lol.

You can never count on deliveries only happening before/after hours. What sort of shipper is going to do those hours, I know UPS isnt going to work around your hours. Plus, fire codes and stuff Im sure demand exits in the back for employees to get out. You can sure plan all you want but that first late shipment of napkins is going to happen. Then you got the poor UPS guy standing around with cases of napkins trying to wave down a manager during your rush. Too bad the manager is on bathroom guard duty and cant do anything, ups guy walks out with your need napkins.

 

[Saavedro88]

Are you going to have a dishwasher or just use the three sink system? How is the food going to be distributed to the customers? You might want to consider making a better counter opening if it's going to be brought out to the tables. Last I checked (for my area anyways) it was a health code violation to keep cleaning supplies in the restroom. Might want to consider making that bathroom a mop sink with shelves for cleaning supplies and making a bathroom out in the dining area, Somewhere more accessible to the customers. Also, Is the 4 employees a limit given by your teacher? If you're trying to push a quality product and end up with something that everyone wants, you're going to need more than one register, one person on the grill, and perhaps a couple of runners to run the food and keep up the atmosphere by cleaning up tables and such.

There's more but we'll start with that...

 

[honestabe]

I will use the 3 sink system. Food will be distributed at the front counter. I will have two front counter people, 2 pastry chefs, 1 burger chef, and 1 owner/manager. Bathroom and closet moved. Now there's a break in the counter that leads to the bathroom and a wall separating the kitchen and the bathroom area.

 

[ill Z]

I vote to move the sinks to the rear wall as well. Your going to run water pipes to the sinks, in the event of rupture your customers will be near the damaged area plus repair crew which can result to problems. Your entrance should be closer to the counters as well, Your forcing customers to walk through the middle of the establishment just to get service while everyone is trying eat around them. Lines will back up into areas customers are eating/entertaining. As mentioned you have a lot of wasted space, possibly incorperate a bar into the middle of the empty floor for people to get condiments and burger condiments, similar to Fuddruckers. Put your touch on it though. Your thinking, keep it up!