In many cities, restaurant space comes at a premium. So much so, in fact, that many owners have to start with a little less room than they might like. That is a huge difference and has a major effect on how much space an owner can afford.
But, tight spaces aren’t necessarily a bad thing. They can create a sense of intimacy and make a business seem more desirable and look busy even with fewer patrons. They also generally keep overhead costs like rent and electricity down, requiring fewer sales to turn a profit.
Keep in mind, however, that there is a difference between intimate and uncomfortably cramped. The trick is to take a tight space and make it feel comfortable instead of just jam-packed? CDG furniture is a commercial furniture Manufacturers. We have a few expert tips that can help.
Optimizing restaurant space starts from the very beginning. With the very first step of planning the layout it is important to get the ideal front of house/back of house (ie. Kitchen to dining room) ratio.
Often owners are tempted to create a large kitchen to service their restaurant. It’s easy to think that you need to allocate plenty of space to the kitchen since it is such a hub of activity. Every bit of extra space that you give to the kitchen is that much less space you have for diners, tables, and the opportunity to turn a profit.
Line cook in the kitchen. an award winning design firm based out of Orlando, Florida, recommends saving 1/3 of the space for the kitchen and 2/3 for the dining area. Fast-service or banquet service establishments can have smaller kitchens and dining rooms, helping to increase profit from higher sales volumes. These kitchens can occupy as little as 25 percent of the total floor space, for a 4 to 1 dining area to kitchen ratio.
Organization is key for a small kitchen; everything should have its place. Shelves and hanging racks are great for conserving counter space by utilizing all available surfaces.
The dining room is a restaurant’s stage. A place where all the hard work and preparation comes together to create a master piece created for the customer to enjoy. Don’t let poor furniture choices detract from the overall experience. Just because the dining area isn’t the largest, that doesn’t mean its effect on the customer will be any less inspiring. A few rules of thumb can help you to use your furniture to help and not hinder.
Smaller square tables is a good place to start when creating a layout for a restaurant that is short on space. 24”x 24” or 30”x 30” is a good size to start looking at. They offer flexibility in your layout. If most of your customer base is couples on a romantic night out, a smaller table is perfect for that intimate feel. On the opposite end if you have a party of 12 coming in for a birthday celebration, smaller tables can be moved together to create the banquet table you need for that party.
Tables should be at least 24-30 inches apart. This allows for not only guests but servers to maneuver comfortably. Cramming furniture together can lead to poor service, which can lead to a poor yelp reviews and decreased traffic.
To go along with those smaller tables you will need chairs. Consider chairs that don’t have arms. At the time of purchase it may only seem like a couple extra inches of space to get the chairs with arms but eventually those inches add up. Chairs without arms help to increase flexibility in your overall layout. If you are looking to add space at your bar, look into backless bar stools. Don’t have a bar? Bar stools can be paired with bar height tables to save on space. They can be placed closer together without feeling like you are packing your customers in like sardines.
For your Restaurant, CDG Furniture provide more design of Stackable Dining Chair for you, stackable save Space and easy move. CDG furniture is a dining set manufacturers.