Chapter 6: Effective Restaurant Layout & Remodeling

PUBLIC AREAS IN YOUR RESTAURANT

What will your customers think when they drive by your restaurant? Will they notice trash in the parking lot or will their attention go to the bushes and flowers that line the sidewalk leading to your door? Once they get inside, they will scan the waiting area, counters, and dining room. These areas must be:

• Attractive — Is the appearance of your shop appealing?

• Clean — The majority of your customers will never see inside your kitchen, so they draw conclusions from what they can see.

• Efficient — Your staff must be well-trained to offer good customer service.

• Organized — An organized staff and work space allow you to offer quicker service while you maintain a high level of quality and service.

• Inviting — Most restaurants have a welcoming combination of sights, smells, and personality which can draw people to your shop and encourage them to return.

Some of the large restaurant chains are working to offer an upscale design. When food is served in an upscale environment, the restaurant can place a higher value on their food. Upscale design is just another way to set yourself apart from your competition.

OUTDOOR AREAS

The exterior of your restaurant is the first thing people see. What do they see? Is it appealing enough to make them venture inside? These are some considerations for the exterior of your restaurant:

• Review zoning regulations for possible restrictions to your present plans and future expansion.

• Place all plants, trees, and decorations in a way that hide unattractive views, shelter customers from the wind, and soften noise levels, especially if you offer outdoor seating.

• Provide ample lighting to prevent accidents.

• You can add gas heaters, fireplaces, and fire pits for chilly nights.

• Attractive umbrellas can fill several needs. They can protect customers from the sun or unexpected rain. Awnings or patio covers may be a more conducive possibility for your restaurant.

• Use tables and seating that are easy to clean and safe. They also need to endure the weather in your area.

PARKING

Can your shop be seen from the street? When customers park, ensure there is sufficient signage to help them find the door. Make it obvious how to get inside. Ensure that customers have easy access to your entrance. Check local laws and ADA requirements for accessibility by disabled customers.

FIRST IMPRESSIONS

You want a front door that welcomes customers into your restaurant. The same is true for the exterior of your shop. Does it grab their attention and draw them to your door? It should. One important thing is sufficient lighting. Consider these possibilities when you walk to your front door:

• What is the first thing that catches your attention?

• Does it look clean and well-maintained?

• Is the appearance comfortable and inviting?

• Do you see trash and debris or overflowing, ugly trash cans?

• Can approaching customers smell fresh pizza or bread baking?

• Can the counterperson be heard over the “cooking noises?”

Does the appearance send a consistent message of quality and concern for your customers? If not, make some changes to give that feeling. Ensure that people are assigned to keep all public areas clean throughout the day.

WINDOW DISPLAYS

There are many ways to dress your windows. A word of caution: Do not overdo the window dressing. Make it inviting, but not overwhelming. You can do amazing things with some fabric, a few tools, and your creativity. It is also good to change the windows from time to time. Simple changes can be effective. You can use bright colors that work with your décor, nice props, and signage.

Window ledges can be spruced up and fabric can be used in many appealing ways. Secure items on your shelves or ledges or create a small rail or barrier that does not hide your decorations. Be sure to work with the theme you picked for your restaurant.

Another concern that I kept in mind with window displays was the safety of the store and the team. There were a series of thefts in the area and my store was on a dark side street. Everyone’s safety was a concern, so I left areas of the windows open to ensure a clear view of the parking area and the street.

There is no sense in placing so many signs on your windows that you give a potential robber the upper hand. Place signs and ads, but be sure you can still keep an eye on the exterior of the shop.

USE SOME GREENERY

Plants can be used in a variety of ways both inside and outside. They add life to your restaurant. Outdoor plants add an attractive and welcome environment and can be used to hide unattractive elements. You can also use them to lead the customer to your door. Interior plants filter the air and provide oxygen. When incorporating plants into your interior design, remember that they require light, moisture, and accessibility. The following are some plant décor and landscaping hints for those without a green thumb:

• Hire a plant maintenance or landscape firm to keep everything trimmed, fed, and looking fresh. Dead or spindly plants and yellowed leaves lying about are unappetizing signals to guests. Rotate indoor plants regularly. Make certain the plants look good year-round or can be inexpensively replaced with seasonably suitable choices.

• Go faux. Sometimes silk plants are a better choice. Use only high quality artificial plants and work within your existing color scheme, using colors that are natural. Unusual colors will stand out and look phony.

• Portable gardens can be created with pots, planters, hanging baskets, barrels, or antique or unusual kitchen items. These can be filled with plants and moved around the restaurant.

• Unfriendly plants should not be used in your shop. These include foul smelling and prickly plants. Some plants have poisonous leaves or berries and should not be used.

• Put plants in the right place. Remember light and watering needs. Consider the full grown size of the plants. Vines should be directed away from seating and customer service areas.

• Add non-plant elements. Attractive tiles, fishponds, flags, sculpture, fountains, dry creek beds, ambient lighting, and birdbaths can decorate parking lots, entries, and waiting areas.

• Select the right plant for the space. Use full-spectrum lights for healthier indoor plants. Have plant shelves installed with drains and incorporate hanging plants using a retracting or track system.

• Place water faucets (interior and exterior) near areas that will have trees and large plants that require lots of water. Include plants that create “fresh air” to purify indoor air. To learn more about healthy air plants, read the section on indoor air quality, “The Air We Breathe.”

YOUR RESTROOMS

Your restrooms are a small part of your business, but they are important. They need to be sufficient for your shop capacity and must be clean. Verify plumbing and health department requirements. The ADA requires handicapped accessible restrooms. Insufficient restrooms can delay your opening and cause issues with the health department. Consider these factors when you design your restrooms:

• Remember your customers’ physical needs. You can offer sinks, hand towels, or dryers at levels for adults, children, and handicapped customers. The ADA can offer advice at 800-514-0301.

• Choose lasting materials that do not show dirt and tolerate strong cleaners. Ceramic tile is great, but the grout may become discolored.

• Avoid unisex rooms. You may have no choice, but if feasible you should provide separate women’s and men’s restrooms. Some individuals may feel uncomfortable in a unisex restroom and it could keep them from your restaurant. Separate restrooms are critical in a dine-in restaurant.

• Provide separate staff restrooms.

COUNTERTOP DISPLAYS

Generate interest in your specialties or temporary specials with countertop displays. These are also great for impulse purchases like appetizers and desserts. It is important to keep it simple. Too many signs and displays are too busy and do not influence the customer in a positive way.

Use a variety of signs or cardboard displays to promote various items. If there are displays you use often, you might upgrade them with glass units, bowls, or special stands. These can help you sell more add-on items when the orders are being processed. They are a great way to increase your ticket prices.

FRONT WORK AREAS

There are setups that make it impossible to do all prep work in a closed kitchen. I ate at a Carabba’s in North Carolina and they had cooks lining two walls of a dining room. Here are some additional things that are needed in your front work areas:

• Display prepared food.

• Packaged food for travel.

• Order taking areas.

• Ring up on cash register or enter sales in computer.

• Areas to prepare food and drink items.

• Finish and pack food items.

• Storage items, forks, knives, spoons, and cash in the till.

Suggestions for the layout of your front work areas:

• Find an attractive and functional layout.

• Maintain a clean and orderly work environment visible to customers.

• Have rollers on all carts and trash cans.

• Be sure to offer adequate lighting and avoid glare on customers.

• Use non-slip flooring and mats.

• Install drains in the floor and use vinyl baseboards to eliminate scuffs. Equipment on casters is easier to rearrange.

• Work areas should be laid out to avoid stooping, reaching, and lifting.

• Handle “wet” and “dry” tasks in different areas to avoid damage, electrical problems, and food contamination.

• Have hand sinks handy for workers.

• Plan to have sufficient counter space to store deliveries, to pass food items to servers, and to talk with servers.

SHELVING

Your staff needs adequate storage areas to work efficiently. There are tools, equipment, and food items that need to be handy. Makelines can be a huge help. These store the food in a refrigerated setting and there is room to store additional food and supplies underneath. There are many sizes and varieties, depending on what you offer. Keep these areas clean and they can be within customer view. Many customers enjoy watching their pizzas and subs being made.

You can keep cleaning supplies and cash registers out of view, but handy for your employees. The work area needs to look good, but must be functional.

DEDICATED WORK AREAS

There are work areas in your restaurant other than the kitchen and the public area. How will you handle the space and supplies needed for delivery? Your food and supply storage area can take up considerable space in your restaurant.

DELIVERY AREAS

It is best to have a back door for all deliveries. A back door gives you a separate point of access for the supplies to be delivered, especially during peak hours. You need information from any perspective vendors. Some specific questions may be:

• What method do they use to package heavy bulk items?

• Do they leave racked goods?

• Do they drop items inside the door?

• Will they move heavy bags of flour to storage areas?

Set up an effective delivery and storage area. Here are some tips:

• Provide gloves and heavy-lifting belts for your employees.

• Check-in can be handled quicker with a computer in the delivery area. Compare packing slips with orders, then accept, and sign off on the delivery. But, you can also do check-ins with a clipboard and copies of orders.

• Have an established procedure to accept deliveries and train all staff members. There will be written damaged-goods and return policies, which should be stored in the binder to support employee training.

These procedures will help employees catch ordering and shipping errors:

• Note all visibly damaged merchandise on packing slips or bills of lading or refuse the item. Your action depends on the vendor’s recommendations.

• Note any hidden damage on the packing slip; advise management immediately and file a claim.

• Inspect all items for damage, signs of pests, excess debris, or mishandling.

• Note overages or shortages on the packing slips or bills of lading.

• Sanitize hands and remove soiled aprons to avoid potential contamination.

• Take complaints to vendor’s customer service department or your sales representative.

LAST BUT NOT LEAST — YOUR OFFICE

You should have an office at the restaurant, even if you do bookkeeping at home. It need not be big and showy, but it needs to be centrally located and organized. Have sufficient lighting, file cabinets, shelves, a desk, and two chairs; the second chair is for meetings. When you arrange your office, consider these things:

• Be organized, so others can find files and paperwork in your absence.

• Store confidential and personnel documents in locked file cabinets.

• Have copies of Policy and Procedural Manuals available for employees.

As a business owner, you will be spending a good deal of time in your office. Be sure to make it comfortable — physically and emotionally. Your office is like every other area of the store. Organization is a key to making your restaurant run smoothly and profitably.

THE BEST SEATS IN THE HOUSE

The best seats in the house are now in full view of all the action. Special “chef’s tables” or “kitchen tables” have become a trendy part of the fine-dining experience. Savvy food-lovers wait months for these coveted tables in Commander’s Palace (New Orleans) or the Biltmore Hotel (Los Angeles). Even more casual chains such as Buca di Beppo (Minneapolis-based) have 50 units with highly profitable chef’s tables. A National Restaurant Association 2000 industry study discovered four out of ten adults expressed an interest in display cooking — where food prep becomes entertainment. You can capture this audience by bringing a select few into the chef’s domain. Bring your customers into your kitchen.

• Safety. Remember that diners need to be safely escorted and seated away from potential hazards. Check local health regulations regarding table placement. Some communities may require a low wall to separate the table from active work areas.

• Create an entertaining, voyeuristic environment. The heat, noise, and chaos are part of the charm — to a degree. Tune into your target customer’s expectations. Place the table with a direct view of the cooking areas and away from the dish room. An elevated booth can alter the perspective so diners are looking slightly down. Choose roomy seating for six to eight. Couples can be grouped together to create a social event.

• Go totally upscale with a glass-enclosed air-conditioned balcony with a sound system (to regulate kitchen noise).

• No room for a chef’s table? Perhaps you can incorporate a tour of the kitchen. Commander’s Palace asks all diners if they would like to leave through the kitchen to see the action. People relish the experience and even wait in line to go down a small back staircase.

WAITING

• Decide on whether you will include exterior seating. Know your target audience to determine whether long lines are a sign of a great hot spot or a signal that customers should go elsewhere for a quick meal.

• Look for exterior seating materials that are easy to clean, drain well, stay reasonably cool to the touch and will not snag or stain clothes or shed slivers.

• Select chairs, benches, or low “walls” that can be secured for stability and reflect your interior style.

MOOD SETTING

• Introduce diners to your theme in bold strokes with playground equipment, oversized decorative sculptures, dramatic color schemes, and fantasy environments.

• Help differentiate your restaurant from the monochromatic industrial looks of malls, strip centers, and office buildings. Transform your entry with colorful awnings, fresh flower boxes, window displays, attractive murals, and signs.

• Add music, piped through exterior speakers, to set the mood and stimulate appetites.

• Post menus and add “daily special” signage. These are great marketing tools to reinforce the decision to wait for a table or lure in potential customers passing by.

• Greet customers with positive smells. Fill your landscape with colorful and fragrant flowers, place freshly baked goods near exterior vents, and use pleasant-smelling cleaning products in entry ways.

MAY I TAKE YOUR COAT?

An entryway can be as grand as a hotel lobby or merely a hallway. No matter how much open space you have available just inside the front door, use it wisely. Entry areas need functional and decorative features that make the waiting process less stressful and seem shorter.

Your waiting area can include:

• Comfortable seating with controlled temperatures. Try not to freeze or bake customers every time the door opens.

• Child activities. Entertain the children with indoor play areas, arcade games, and other activities. Offer small trinkets.

• Signs that give seating and serving instructions. For example: “Please Seat Yourself,” “Our Hostess Will Seat You,” and “Our Sumptuous Buffet Starts Here.” Make sure that the host/hostess and cashier stations are clearly defined.

• Traffic-control features. Construct a well-placed wall, movable barriers, signs, and railings. Also, pay phones, local publications, and vending machines must be located in a convenient position.

• Menus. Introduce “daily special” bulletin boards and displays. Have menus posted or hand them out. How about a decorative raw food display (e.g. whole salmons, fresh bread, or imported cheeses)? Display your desserts in the dining room. Offer a take-out service.

• Retail items for sale. Have a house specialty, stuffed animal mascot, or after-dinner treat.

• Décor as entertainment. Introduce décor features that entertain, such as fish tanks, jukeboxes, or local memorabilia.

• Coat rooms. Encourage your staff to assist customers with their coats. Whether your coat room is a walk-in closet or a formal affair with an attendant, do your best to provide a sense of security and have an organized way to “file and retrieve” checked items. Restrict access whenever possible. Tag check-in items and hand out corresponding chips or receipts. Provide ample airflow to keep dampness, cigarette/cigar smoke, and other smells from transferring. Use good-quality hangers to protect fragile sweaters, expensive furs, and heavyweight coats.

DINING ALFRESCO

Outdoor dining can be a great way to expand seating areas, stimulate appetites, take advantage of natural views, and entice others to join in for a good time. When considering an outdoor dining area, be certain to:

• Review zoning regulations. Check for possible restrictions, such as serving alcohol outdoors.

• Look at the environment during morning, noon, and evening hours. Note whether ambient lighting from streetlights and nearby buildings is overly bright. Is the air quality good? Does the noise level make conversation difficult? Are there any other undesirable conditions that cannot be controlled, such as wind or unpleasant smells?

• Watch the sun during daylight hours to determine overly sunny and shadowy areas. Is the heat during lunchtime excessive? Are customers blinded by direct or reflective glare off tabletops, walk surfaces, and nearby windows?

• Consider whether food can be served quickly and easily in an alfresco setting. Compute the distance from the kitchen. Create a flowchart to determine whether traffic patterns could create problems for servers carrying full trays.

Outwit environmental conditions and extend the outdoor dining season:

• Strategically place plants, trees, and decorative accents to obscure unattractive views, shelter customers from the wind, and soften noise levels.

• Play soft music to reduce traffic sounds and create a more intimate environment.

• Provide ample and well-placed lighting to read menus and ward off slip-and-fall injuries, without forsaking the desired atmosphere.

• Warm chilly evenings with portable gas heaters, fireplaces, and fire pits.

• Include a well-outfitted “wait station” to help reduce trips to a distant kitchen, keep beverages hot and cold, and shorten customer-request response times.

• Tame Mother Nature and protect customers from sunburns or sudden showers with well-secured umbrellas, patio covers, pergolas, and awnings.

• Control the environment. Install trap fencing, low walls, shrubbery, or other attractive barriers that direct people back through your main doorway. Physical barriers may also be a requirement when serving alcohol outdoors and can foil “dine and dash” events.

COLORS THAT COMPLEMENT

Moods often dictate the type of food customers seek out and where they eat it. Creating the right mood means using proper design elements and more subtle factors that affect humans psychologically.

Colors and Moods

Scientists have proven that people are affected by the colors surrounding them. Why not incorporate one or two to create the right mood for your restaurant?

• Yellow. Sunlight, cheerful, vitality. Many designers believe every room should have a dash of yellow. Stay away from greenish yellows.

• Red. Intensity, passion, stimulates appetites. Use boldly or as an accent.

• Blue. Cool, clean, and refreshing. Blue should be used away from food, as it is not complementary.

• Green. Well-being, nature, fresh, and light. Be aware that it can also make people and food look off-color.

• Gold. Wealth and power. Warms up other colors and brightens dark wood.

• Neutrals. Masculine — darker browns. Feminine — lighter terra cotta shades. Rosy hues make food and people more attractive, rarely go out of style, and provide a background for bold color accents.

• White. Clean, fresh, and new. Can be a good foundation color, but beware — it can also signal institutional, bland, ordinary. Can create glare and eyestrain and be hard to maintain.

• Black. Death and mourning. However, used properly, black can add elegance and style. Black and white is a classic look. Avoid as a background color unless you are creating a nightclub or are using unique colored lighting. Do not forget that black can show finger and foot prints and can be difficult to keep looking clean.

THE ANCIENT ART OF FENG SHUI

Feng Shui (say fung shway) is the Chinese art form dealing with the proper placement of buildings and the elements within and how they can positively and negatively affect human behavior and fortunes. Whether you are an ardent believer or merely curious, Feng Shui offers some sound design principles.

Areas Feng Shui Addresses

• Seating. It is considered bad Feng Shui to have your back to an entryway because enemies could surprise you. The design translation: Sitting with your back to the door makes you feel uncomfortable.

• Mirrors. Should reflect beautiful views (not glimpses of hallways and storage areas).

• Colors. Colors should be used in specific areas of the building to create specific positive influences, actions, and fortunes.

• Activities. All buildings are divided into areas where specific activities should take place. For example, your office should be placed in the building’s money area.

• Organization. Clutter causes distress and chaos. Busy restaurants can benefit from the organizational aspects of Feng Shui.

Hire a Feng Shui advisor to bring customers (and good luck and money) into your restaurant. Try www.fengshuidirectory.com to find a local consultant. Or pick up a couple of books. Review the principles, which work for home or business. Popular author Lillian Too has written over 50 Feng Shui books and Amazon.com lists over 400 books on the subject.

You can also visit the World of Feng Shui online magazine at www.wofs.com or Feng Shui Times at www.fengshuitimes.com. Ask your architect and design consultants about this “hot” design topic. Many tradition-based creative professionals are adding Feng Shui to their skills.

COMMISSIONING ARTISTS

Finding the right artwork for your restaurant may mean that you have to commission an artist to create the perfect piece. Hiring an artist is not like hiring any other professional. What constitutes “art” is in the eye of the beholder and can frequently be difficult to define. Working closely with an artist during the conceptualization stage is critical. You or your interior decorator may choose to commission visual art such as a mural, an oil painting, a kinetic sculpture, a fountain, a stained glass window, photographs, metalwork, woodcarvings, ceramics, or glassware. Musical artists can also be commissioned to create customized background music or create original compositions. Bear in mind the following:

• Discussion. Discuss your concept in detail, including size, installation requirements, budget, and production timetable. Allow the artist to maintain the creative spirit. When commissioning a project, remember, overly coordinated mass-produced art is not your goal.

• Review the artist’s portfolio. Examples of the artist’s work can stimulate ideas and eliminate things that you do not like. Choose the right artist for the project. Artistic style and experience, along with your personal chemistry, are important.

• Preview. Ask whether initial sketches, models, or other preliminary design work can be previewed before expensive materials are purchased or too much time passes.

• Your target audience. Communicate your restaurant’s theme, design notes, ideal customer profile, and other information that can give the artist more background and stimuli from which to draw.

• Invest in good frames, target lighting, and proper display areas. Showcase the artist’s efforts for maximum effect.

• Develop relationships with local artists where featured artwork is rotated regularly to give your public areas fresh new looks. These relationships can be a great cost-effective way to help the artists and your business. Tasteful signage should be provided with details about the artist and subject matter.

MUSIC TO STIMULATE, SOOTHE, AND WOO

Whether you want to mask kitchen noises, create a romantic environment, or stimulate appetites, music can enhance your restaurant’s bottom line. Properly selected background music builds upon your restaurant theme and brand and helps draw in specific customers. Like many restaurant features, it is best to incorporate music system needs in the early budgeting and design stages. The following offer some useful ideas for adding musical enhancements to your restaurant:

• Hire a commercial music system specialist. Ask him to assess your building’s acoustics, develop a properly balanced system, and block irritating noises.

• Select a system that meets your budget and customer quality expectations. Installed commercial music systems range from $0.75 to $10 per square foot (pricing information from JBL Pro at www.jblpro.com). Discriminating adults will have higher standards than preteens.

• Ask about upgradeability and volume capabilities (loud = distortion free; soft = full tones). Explore options; e.g., would an “off-the-shelf” or custom system be more appropriate?

• Paging. Incorporate your paging needs to ensure staff and patrons can clearly hear pages and announcements without sacrificing music quality.

• Check out your cable or satellite TV provider for commercial music options. You may not need to set up a separate system. Digital Music Express, DMX, at www.dmxmusic.com, offers over 100 CD-quality music channels through 800+ cable TV providers and direct satellite systems.

• Remember the fees. Businesses are legally required to pay music-licensing fees. Companies like Award-Winning Music at www.royaltyfreemusic.com can supply royalty-free music and eliminate this fee.

• Create a sound-positive music niche away from dining room traffic lanes for piano or harp soloists. Provide adjustable mood and spotlights and build in conveniently located electrical outlets and music system plug-ins. The flooring and substructure should be able to handle heavy instruments (up to 1,000 pounds for a grand piano). Have your designer incorporate background speakers to avoid the ugly “black box” look.

Do not overlook music in the kitchen and staff areas. Music is proven to enhance productivity and reduce stress. Just make certain that it does not overwhelm normal voice-level conversation or conflict with your dining room ambiance.

LET THERE BE LIGHT

Lighting is more than a chandelier here and a lamp there. Well-designed lighting creates a mood, enhances décor, makes it easier and safer to work, and makes diners and their food look better. When considering how to light your dining area, there are some things you will have to bear in mind. Take a long, hard look at your establishment. Consider these factors:

• Level of natural light and seasonal changes that affect it.

• Activities within the room — work areas, walkways, tables, waiting areas.

• Ambiance you wish to create — bright and stimulating or soft and romantic.

• Artistic and creative uses — the use of light and shadows to accent attractive features or mask “ugly” areas.

• Lighting effects. These can be obtained through wall sconces, fiber optics, chandeliers, track lighting, table lamps, directional spotlights, and even candles. Incorporate indirect lighting. Well-placed wall sconces add light without the glare.

• Install dimmers to adjust your lighting levels by the time of day. Lunchtime lighting should be brighter than evening lighting. Do not mistake a dim room for an elegant or romantic room. Dining is a social experience and good lighting should enhance that.

• Use color-accurate table lighting to enhance the taste of food. The sense of taste is affected by what the eyes see. Table lighting should softly accent the food, the china, and the diners.

• Choose lighting that enhances a color scheme. Incandescent lighting has a warmer, yellow-orange cast; fluorescent lighting produces a blue-green cast, which is a real appetite deadener. Halogen lights are closest to true white light.

• Explore full-spectrum lighting (which reportedly makes people feel healthier) for work areas and plant displays.

• Create a balance within the room. Overly bright areas next to dim rooms are a distraction and create eye-adjustment problems.

• Invest in automation for complex lighting systems. Companies like Lutron Electronics, 800-523-9466, www.lutron.com, offer a variety of preset lighting control systems.

• Hire a lighting designer. This lighting expert can help you upgrade existing lighting for appearance and energy savings or design a completely new look. Alternatively, visit GE Lighting online at www.gelighting.com/na/business_lighting/lighting_applications/restaurant/index.htm for design ideas, product selection, and energy audits.

CEILINGS

Ceilings are often overlooked when designing and decorating a restaurant. Diners actually do notice attractive colors, artistic displays, and great lighting along with all the dust, cobwebs, stains, and ugly ceiling materials. Attractive and clean ceilings tell customers that you value cleanliness throughout your restaurant. Here are some things you should know about choosing ceiling materials, designing unique ceilings, and maintaining ceilings:

• Look for sound-deadening materials. Your choice must be easy to clean and easy to secure tightly to beams, sheetrock, or suspension hardware.

• Use moisture-proof, mildew-resistant materials. Materials on ceilings in high-moisture areas (food prep, dishwashing, and restroom areas) must meet your local sanitary standards.

• Transform ceilings with wallpaper, wood paneling, fabric, or other suspended treatments. Just be certain that all materials are flame-resistant and meet code.

• Use exposed beams, pipes, and vents as great color accents and high-tech art pieces. Make certain paint and other treatments are fireproof and heat-resistant for heating and steam pipes and waterproof for water pipes.

• Reflect more light and make the room feel larger with lighter-colored ceilings. Remember, lighter-colored ceilings will also show venting-related dirt stains. Your local health department may require light ceilings in work areas to aid inspectors.

• Make certain your HVAC is properly vented and well maintained to eliminate ceiling stains. Lack of maintenance is not just unsightly; it also wastes electricity.

• Natural light. Incorporate skylights, light tubes, and windows to bring in more natural light. Make certain these can be easily cleaned at least once a quarter.

• Think of your ceiling as another wall to be decorated. Tin ceilings, “faux” painting techniques, mirrors, posters, faux beams, decorative molding, and fabric are all potential ways to add drama, carry out a theme, or enhance a peaceful environment. Search for unique ceiling materials from architectural salvage yards.

COVERING YOUR FLOORS

Although people might not gush about your flooring, it certainly influences their overall impressions of your restaurant and your restaurant’s atmosphere. In a busy environment with heavy foot traffic, flooring choices have lasting consequences and can overwhelm your construction or renovation budget. Here are a few facts you should consider when selecting flooring materials:

• Hard-wearing. Choose commercial grade whenever possible as anticipated usage and lifespan are typically much greater. Research commercial flooring, including hardwood flooring, at Floor You at www.flooryou.com. Select materials for public areas that:

o Will not show scuff marks.

o Can handle chairs or equipment being dragged or wheeled over them.

o Will not be dented by high heels.

o Have a medium-colored pattern to hide crumbs, and dirt between cleanings.

• Warranties. Check all manufacturers’ warranties for coverage in commercial environments.

• Compare hardwood flooring with modern vinyl or acrylic-infused look-alikes. Remember, wood can be sanded and refinished easily, while the look-alike would need to be replaced. Select the more expensive strip vinyl flooring for a longer life expectancy. The ability to replace small damaged areas is an added benefit.

• Ask your architect about the ways that concrete can be used in commercial buildings. New processes and color techniques make concrete an attractive and durable choice.

• Explore more unusual flooring such as cork and bamboo. These green products have unique looks and are great high-traffic choices.

• Avoid dark, high-gloss flooring, which can appear wavy and magnify any substructure imperfections.

Make certain all flooring is:

• Easy to maintain.

• Durable and stain-resistant.

• Slip-resistant in wet and dry conditions.

• Code approved for food prep areas.

SEATING

You will be profitable if you have enough seats or can turn them quickly enough. This means creating an environment where people can find a seat when they want it, rest comfortably, and have ample elbowroom — and will leave when you want them to. Your goal in choosing your dining room seating is to balance beauty, functionality, and psychological factors. Your seating choices add decorative elements to the room, dictate the traffic/work flow, and signal diners to the upcoming experience. Proper seating can help your wait staff serve patrons more quickly and efficiently.

When choosing seating, remember to choose chairs that:

• Are easy to move, stack, and store.

• Provide plenty of elbow room and remember left-handed customers.

• Do not overlook solo diners. Have plenty of suitable deuces (tables for two) in good locations and have a communal table for those craving some company.

• Select chairs that are of appropriate height in relationship to the table. Is the legroom sufficient without making shorter adult diners feel like children? Supply sturdy chairs for larger folks and booths where shorter customers can easily reach their plates.

• Durability. Purchase sturdy, stable seating that can handle the wear-and-tear of a busy restaurant.

• Consider your customers. Opt for swivels, wheels, glider pads, and other enhancements to make sitting down easier. Or customize wooden chairs with chair pads. Remember, elderly and handicapped patrons may need roomier access.

• Supply high chairs that can slide close to tables and booster seats that fit your chairs and/or benches.

• Do not forget that you may want to use your chairs for alfresco dining options. Choose materials that will not tarnish when exposed to the sun.

• Hire a restaurant consultant with experience in seating design and layout. She can help you calculate the profit potential of your seating. Profit potential is critical when expanding your seating to ensure that the ROI is significant enough to offset your costs.

There are a multitude of options available to you when choosing your seating. Following are a few excellent resources.

Art Marble Furniture brings a unique elegance to your non-commercial facility. Their granite top tables are affordable, durable, and lightweight. They offer a beautiful choice for your dining room. Check the selection of chairs and stools that were designed to complement granite top tables at www.artmarblefurniture.com or by calling 866-400-1688.

Gasser Chair Company offers a variety of chair options. They were the first to design a unique style of aluminum framed seating specifically for the hospitality industry. The second generation of the Gasser family is still guided by the founders’ principles and proudly continues the tradition of introducing new ideas and innovations. Visit their website at www.gasserchair.com or call 330-759-2234, fax 330-759-9844, or e-mail sales@gasserchair.com.

Royal Industries offers a wide variety of table and chair options. They also offer highchairs, children’s chairs, and booster seats. For the full line of products, please visit www.royalindustriesinc.com/source/furniture.php or contact Royal Industries at 800-782-1200 or fax 800-321-3295.

SELECTING TABLES

Unless you are a drive-up-only establishment, your guests will need a table to gather around. The following offer some practical tips on table selection:

• Determine whether your tables will be visible or covered. You will save on less attractive, yet practical, surfaces if tablecloths hide them.

• Choose light-colored tabletops if you are using white or pale tablecloths.

• Confirm that tabletop surfaces are waterproof. Sealants or a glass top can be added to less durable surfaces.

• Look for self-leveling legs/bases to compensate for uneven flooring. There is a solution for wobbly tables, and you can find it at www.tableshox.com. Wobbly tables are the number one customer complaint. Call 800-457-6454.

• Think of your tables as decorative opportunities. Unusual legs, eye-popping colors, and creative mosaics can be incorporated. Paper items (old calendars, cocktail napkins) can be displayed under urethane sealer or a glass top.

• Review your customer makeup and mix and match tables. Factor in guests with books, newspapers, and briefcases and solo diners preferring larger tables.

TABLE SIZES
Number of Guests	Size
1 – 2 guests (2-top)	24-in. by 30-in. square
3 – 4 guests (4-top)	36-in. by 36-in. square
3 – 4 guests (4-top)	30-in. by 48-in. rectangle
3 – 4 guests (4-top).	42-in. round.
5 – 6 guests	2-top and 4-top joined
5 – 6 guests.	48-in. or 54-in. round
7 – 8 guests	Joined two 4-tops
7 – 8 guests	72-in. round

• Purchase tables with uniform heights and widths for easier grouping and chair compatibility. Purchase tops and bases separately for additional flexibility and easier storage.

• Consider your customers’ sizes. Larger customers may feel cramped at smaller tables. Likewise, oversized booths can make it hard for shorter customers to sit within reach of drinks or condiments.

Tables For disabled customers

• Purchase tables 27-inches high by 30-inches wide by 19-inches deep.

• Examine booth ends for support legs that will not interfere with wheelchairs.

• Set up a typical table setting for your restaurant to compute accurate table size. An average place setting is 24-inches wide. Do not forget to allow for trays in self-service situations.

• Select booths with freestanding tables. You will be able to shift these to accommodate smaller or larger guests.

• Add a lazy Susan to large round tables for condiments and family-style dining.

SEATING AS DÉCOR

From ‘50s retro vinyl to high-tech banquettes to wing back chairs, the seats you offer your customers should reflect your dining room design or theme. Your food service style has a direct impact on the type of eating and sitting surfaces that you provide. Here are some popular choices for seating, based on your service style. Choose the type of seating that will compliment your décor. Consider which category is most appropriate for your establishment.

• Fast-food. For outdoors, choose picnic-table-style seating with benches and cover umbrellas. For indoors, choose counters with stools for diners, bench-table combinations, booths, and banquettes. Take-out? Choose chairs for waiting only. Focus on hard-surface seating (concrete, molded plastic, vinyl) that can handle heavy traffic, cleans easily, and encourages quick turns.

• Cafeteria/buffet. Seating geared at easy access. Freestanding tables and chairs with ample walk space. Tables and carpets designed for heavy traffic and easy cleaning.

• Sit-down. A combination of seating could be provided to accommodate diners who prefer the privacy of a booth or the visibility of a centrally located table. Understanding your ideal customer will help you choose which a customer would most likely prefer.

• Family restaurants. There is plenty to choose from when it comes to family-style restaurants. Just be certain to select sizes and materials suitable for busy kids.

• Formal dining. Formal restaurants will typically include more soft surfaces, which are considered more luxurious. Colors will be more muted and elegant.

YOUR PROFIT CENTER

Filling and turning seats is your primary profit center. Ample capacity means greater profit potential. Your seating can directly affect your pocketbook, from the initial purchase to the room layout to upkeep. You need to accommodate sufficient customers on an hourly, weekly, and monthly basis to pay for overhead and food and post a profit. Turning tables quickly is critical in high-volume, low-margin operations. Here are some profit-motive suggestions you should consider:

• Compute your average check size. Figure out if extra seats mean greater profits. For example, bulky barrel-shaped chairs fit your décor but require more space. Smaller seating allows you to serve ten more people for lunch. If your average ticket is $12, you take in an extra $120 per lunch shift and over $2,500 extra per month.

• Figure out how many customers you will need to seat during peak times. Work at minimizing wait times and increasing your potential to serve more people per hour with ample seating.

• Do not make it too comfortable. If your goal is quick turnover, use more rigid seating to subtly discourage lingering.

• Help your servers. Table layout can affect the speed in which diners are served. If faster service is your goal, make certain servers are not battling your table placement.

• Help your bus person. Do not use fussy tablecloths and napkins and make certain surfaces can be cleaned quickly and efficiently.

Royal Industries chairs and tables.

Above: booth from Gasser Chair Company.

SEATING AS WORK (AND PLAY) AREAS

Consider the ergonomics of your chosen seating and dining area layout. For more information on how customers and staff interact with physical objects, read the section on ergonomics. Here are some practical ideas you should consider that will enhance the dining experience and improve server performance.

Determine the activities your customers and staff will be doing at the table.

• Will salads or desserts be prepared and served tableside?

• Will diners wish to use their laptops for business, read the morning paper, or feed small children?

• Will diners be cooking or preparing their own food? Dipping bread into a fondue pot or assembling a taco?

• Will people want a view of your stage or other focal point?

• Review how well servers can reach each diner. Will they be forced to hoist heavy bowls or drink trays over a patron’s head? Does a maze exist or will food come directly from the kitchen?

• Make certain staff can rearrange tables quickly and easily to accommodate the party’s size. Can you quickly create a cozy table for 2 or seating for 15?

• Allow for tabletop accessories (napkins, salt, and pepper) and marketing items (dessert or drink specials). Can the table accommodate oversized place mats, plates, or glassware? Will silverware for multi-course presentations be well displayed?

ACTING AS YOUR OWN DECORATOR

Many entrepreneurs enjoy the creative process of decorating with or without professional help. Some projects are not large enough to warrant the services of an interior design consultant. Perhaps you are simply seeking concept ideas. The following are some valuable national resources for restaurant décor:

DECORATING RESOURCES
Décor Item	Source
Limited to your imagination	eBay (auction site) www.ebay.com
Antique architectural elements	Architectural Antiques www.archantiques.com
Antique lighting	Antique Lighting www.antique-lighting.com
Restoration/decorative hardware	Crown City Hardware www.crowncityhardware.com • 800-950-1047
Plastic food replicas, and menu-oriented displays	Fax Food www.faxfoods.com • 800-929-1189
Antique hardware	Liz’s Antique Hardware www.lahardware.com
Sports décor	Sports Expressions www.sportsexpressions.com • 480-596-1913
Posters, vintage food ads	Bare Walls • 800-455-3955 www.barewalls.com/indexes/b2brest.html
Vintage neon, and signs	Roadhouse Relics www.roadhouserelics.com • 512-442-NEON
Everything from rugs to columns	Interior Mall www.interiormall.com • 800-590-5844
Giclee canvas, framed art	Ariel of France www.arieloffrance.com
Robots	Robot Factory www.robotfactory.com
Celtic pub items	ARE Restaurant Equipment www.amer-rest-equip.com Celtic Dragon Pub Co. www.celticdragonpubco.com
Fiberglass mounted fish	King Sailfish Mounts www.kingsailfish.com
Antique cash registers & drug store memorabilia	National Brass www.nationalbrass.com
Celebrity memorabilia	Startifacts www.startifacts.com
Neon	Neonetics www.neonetics.com
Cowboy and Mexican	El Paso Saddle Blanket www.elpasosaddleblanket.com
“Tiffany” lamps	Meyda www.meyda.com
Animated displays	Characters Unlimited www.charactersunlimitedinc.com • 702-294-0563

A few suggestions for sourcing innovative decorative items:

• Architectural salvage yards — old gates, wrought iron fencing, arches, pillars, signs, windows.

• Flea markets and antique stores. Find lots of ideas for trash-to-treasure, such as collectable glassware to integrate with your fine china, old food advertising, and old kitchen items.

• Aquarium stores. Integrating fresh- or salt-water fish can make a colorful addition.

• Garden shops — fountains, live plants. Bring outdoor garden items like arbors, lattices, and seed packages inside.

• Craft stores — artificial plants, decoupage, and glass 110 etchings.

• Paint supply — faux painting supplies and techniques. Paint is a versatile and inexpensive decorative tool.

• Kitchen shops, home décor stores. Walk up and down the aisles looking for new and creative ways to incorporate ordinary items into your décor.

THE SMALLEST ROOM IN THE HOUSE

Restrooms may be the smallest rooms in the house but they are important for guests. An ample, clean restroom speaks loudly about how you value cleanliness and are considerate of guests’ needs. Here are some practical and creative ideas on designing and decorating restrooms:

• Locate them with easy access. Depending upon your plumbing layout, restrooms can be up front, so guests can enter before moving into the dining room or tucked back out of view. For their children’s safety, many parents would prefer restroom entrances that are visible from the dining area.

• Remember your customers’ physical needs. Provide sinks, dryers, and dispensers at levels appropriate for children and wheelchair-bound patrons. For ADA advice, call the U.S. Department of Justice at 800-514-0301.

• Plan on ample restroom capacity.

• Small restaurants (up to 50 seats) should allot at least a 35- to 40-square-foot area for one toilet and a washbasin.

• Create a room that reflects the front-of-the-house. The more elegant the restaurant, the more spacious and elegant the restroom.

• Select materials that wear well, will not show dirt, and can handle strong cleaners. Ceramic tile is great but be aware of grout discoloration.

• More automated is better. People dislike touching bathroom surfaces and automation conserves water and electricity.

Make your female customers happy with:

• Extra square footage and more stalls. Women expect more privacy and have to deal with more carry-in items (purses, strollers) and small children.

• Adequate and flattering lighting and mirrors by which to touch up makeup and hair.

• A separate, clean nursing area with comfortable seating. Would you like to eat in a typical washroom?

• Staff facilities. Provide separate facilities for staff if possible.

FRONT-OF-THE-HOUSE SUPPORT STATIONS

Realistically, not all food prep and service work can be accomplished behind closed doors. To do so would exhaust your wait staff unnecessarily, slow down your service, and create a workflow nightmare in the back-of-the house.

Work stations

Depending upon your restaurant layout and service methods, some workstations could have multiple functions. Here are some different types of workstations you might need in the front-of-the-house:

• Reception. Meet and greet, take reservations, assign customers to servers.

• Computerization. Point-of-sale ordering centers, item availability, and inventory control.

• Cashiering. Ring up and accept payments, process credit cards, sell retail items.

• Food service. Beverage centers, salad prep area, dessert service.

• Dinnerware and utensil storage. Storage for place settings, additional napkins, specialty utensils.

Support stations

Here are some helpful suggestions on designing and implementing front-of-the-house support stations:

• Make them attractive. Support stations can be camouflaged with decorative panels and plants or designed to be a part of the “show.”

• Cleanliness and orderliness are required when service personnel prepare food in full view of guests. Hide all the extra equipment and supplies behind doors.

• Build in floor drains, use scuff-resistant baseboards, and add casters to equipment that must be moved for cleaning.

• Reduce lifting and carrying with mobile carts and rolling waste receptacles.

• Use properly aimed task lighting to avoid glare while allowing staff full visibility of the work surface.

• Use anti-fatigue mats and non-slip flooring.

• Design work areas to minimize stooping, reaching, and lifting.

• Run computer network, phone, and electrical wiring to each workstation.

• Incorporate hand and/or utility sinks wherever possible to save steps and promote cleanliness.

• Provide ample counter space below pass-throughs to add garnishes, verify orders, and fill trays.

• Consider including a small (and quiet) under-counter glass washer for thorough cleanup of critical tools and utensils.

STREAMLINE YOUR BACK-OF-THE-HOUSE

The “show” may be up front — but its driving force is behind the swinging doors. A well-designed and properly outfitted back-of-the-house combines three elements: ergonomics, efficiency, and economy:

ERGONOMICS

Create a worker-friendly environment that protects your employees and improves attitudes. Ask yourself the following questions about each piece of equipment:

• Are the control knobs, levels, on/off switches, or other critical components placed within easy reach?

• Can shorter or left-handed employees safely use it?

• Are people walking through a maze of equipment and worktables?

• Is the height accurate for sitting, standing, or reaching?

• Can people easily move the object to use or clean it?

• Can a different layout, material, or design make it easier on the operator’s body?

• Can a piece of equipment or better tool reduce repetitive stress injuries?

EFFICIENCY

Efficiency translates directly into time and time is money. When selecting tools, fixtures and equipment, and establishing layouts, you should always weigh the ability to produce more or save more against the initial cost. A more efficient dishwasher might cost more initially; however, the ROI translates into reduced waits for clean dishes, lower dependence on employees, and fewer plates to purchase. Ask yourself the following questions before making any kitchen design or purchasing decisions:

• Does the item make a task easier or reduce labor costs?

• Can one piece of equipment be used for multiple types of tasks? How about a mixer with grinder or slicer attachments?

• Are the features easy to use? Will people abandon the “time-saving” features because they do not understand them or get frustrated when operating them?

• Does it improve serving times or the quality of your service? It could be a computerized ordering system or direct access to finishing and holding areas.

ECONOMY

Whether upgrading or outfitting a new back-of-the-house, it is rare that you will have an unlimited budget. Economically sound decisions can improve your profit potential and save you thousands over the life of your business. Overspending takes money out of your pocket that you never recover. When considering the financial impact of designs, tools, fixtures, and equipment, do not forget to:

• Compare lifetime costs. Factor in costs for energy, maintenance, cleaning, and consumables (filters, ink cartridges, specialty paper). Factor in labor savings through reduced overtime or fewer employees.

• Consider upgrade capabilities and costs should you need something bigger, better, faster, harder.

• Review trade-in allowances, potential rebates, low-interest loans, and special offerings by utility companies, manufacturers, and distributors.

• Save steps whenever possible. There is a direct correlation between the economy of movement and productivity. Shaving even a few seconds off service times can increase your profit margin and make customers happier.

FIXTURES AND EQUIPMENT

Outfitting your kitchen and public areas requires purchasing a variety of fixtures and equipment used to prepare, store, and display raw and finished products. Fixtures such as glass display cases and miscellaneous “non-cooking” equipment, such as carts and racks, can quickly eat up your budget. Unless the fixture is a moneymaker (such as a retail display case), do not go overboard. Here are some resources and practical tips on purchasing fixtures and equipment for your restaurant:

Shop online directories for local and regional suppliers:

• Power Sourcing: www.powersourcing.com/se/restaurantfixturesequipment.htm

• Foodservice Central: www.foodservicecentral.com

• Foodservice.com: www.foodservice.com

• Restaurant Operator: www.restaurantoperator.com

• FoodServiceSearch.com: www.foodservicesearch.com

• SEFA (Supply and Equipment Foodservice Alliance): www.sefa.com

• Food Service Equipment Reports Magazine: www.fermag.com

• Business.com (search engine): www.business.com/directory/food_and_beverage/restaurants_and_foodservice/equipment_and_supplies.

KITCHEN DESIGN

Poorly designed kitchens and equipment are a major complaint of chefs and assistants. Poor planning decreases productivity, increases wait times, contributes to employee turnover, and distracts busy workers. Whether you are a chef-owner or just share the vision of a talented chef, your attention to food quality and prompt service relies on the efficiency of a properly outfitted kitchen. Good kitchen design is an art and a science. Here is where an experienced consultant comes in handy – to balance space limitations, safety issues, food prep needs, and budgets without sacrificing food quality, productivity, and your staff’s sanity.

• Your menu directly affects your kitchen design. Take a look at the suggestions outlined in the section “What’s on the Menu?” before you make any design decisions. What you will serve (raw ingredients and prepared foods) and how you will serve it determine your needs for prep, assembly, storage, and serving.

• Workflow. There are several different workflow patterns that can be used to create a balance between passive storage and active work areas.

You will need areas to accommodate for:

• Hot and cold foods — prep and assembly

• Beverage — dispensing and storage

• Storage — food and non-food items

• Sanitation — ware washing and front-of-the-house cleaning equipment and supplies

• Receiving — off-loading space and inventory systems

YOUR CHEF’S OFFICE

Here are some suggestions on how you might make your kitchen layout work for your chef and support staff:

• Break your kitchen activities into self-contained workstations. Make sure that ingredients, tools, equipment, supplies, and preserving storage are within easy reach.

• Create work triangles. Triangle or diamond layouts give quick access to prep tables, sinks, and cooking equipment. Straight-line layouts work best for assembly line-style prep and cooking where more than one person participates.

• Draw out traffic maps. Minimize unnecessary steps and crisscrossing paths.

• Locate your cooking and final prep areas closest to the dining room. Keep food temperatures accurate.

• Consider placing your volume or batch cooking areas towards the back of the kitchen and your to-order needs nearest the dining room. Production that requires little tending should not take up high-activity space.

• Isolate dishwashing tasks. The noises and chemical smell should not mingle with your dining room ambiance.

• Allow for ample open space. People need to pass, carts need to be rolled, shelving moved, large buckets wheeled, and trays lifted.

• Coordinate placement of all equipment that requires venting to share a single ventilation system and reduce costs. Check your local code requirements on ventilation of heat- and moisture-producing equipment.

• Include plenty of waste receptacles. Divide by type of waste if you will be implementing recycling programs. Check with your waste management company on local requirements for segregating glass, metal, and paper.

• Design kitchens with multiple sets of “in” and “out” doors. Examples: doors that go directly from the dining area to the dish room (bypassing food prep); doors from the bar to the dish room, ice machine, and/or barware and liquor storage.

• Ask your staff. Take advantage of their daily experiences and enhance their work areas during a kitchen renovation.

PLENTY OF STORAGE

No one complains about too much storage. Ample storage allows for storing costly perishables, organizing unwieldy linens and fragile dishes, buying in quantity, and warehousing seasonal décor. Well-designed storage creates a safer work environment, encourages productivity, decreases clutter, and saves you money. Increase productivity by creating three types of storage:

TYPES OF STORAGE
Active	Backup	Long-term
Accessed repeatedly throughout the day. Locate this type of storage closest to the active work area.	Refill (bulk) items for active areas and items used occasionally during a typical week. Locate further away from the active work area but where easily accessible.	Nonperishable, special-use and seasonal items. Use out-of-reach, back-of-the-building areas, under stairs, and other less-accessible locations.

Here are some practical ideas on creating useful storage areas.

• Protect employees from injury. Place heavy items close to waist height. Provide sturdy step stools, ladders, and rolling carts. Except in rarely accessed areas, keep shelving shallow enough for easy reach. See the section “Creating Environments that Work with People.”

• Make storage cabinets in public areas attractive. Make them a part of the décor. Use materials that clean easily.

• Recapture additional space. Clear out (toss, sell, or trade in) fixtures, equipment, or tools that have not been used in the past 18-24 months.

• Storage between deliveries. Develop a list of dry and perishable foods that must be on hand to serve your average number of meals between deliveries. You will need enough space to store a two- to four-week supply of dry foods and one week or less of perishable foods.

• Review your purchases. Reassess purchases from a storage perspective. Base your review on availability (delivery frequency) and packaging (quantity and type). Remember, special order items, infrequent deliveries, and high-usage products require greater storage capacity.

• Create separate (but convenient) storage for chemical cleaners and other hazardous materials. Check your local regulations regarding hazardous materials storage.

• Evaluate all storage for potential cross-contamination issues.

• Incorporate easily movable or “sectional” storage whenever possible to maximize layout flexibility.

STORAGE

You will need various storage locations. These include raw ingredients, finished products, refrigerated areas, and dry storage, along with equipment and supply storage. Sometimes you should have short-term storage. I did this on unusually high volume weeks, when I ordered substantially more supplies and assigned someone to move supplies to the usual storage area as items were used. Take a close look at your menu and the necessary supplies in order to determine how to arrange your storage areas.

Dry Storage

Establish your dry storage area near your delivery door. Be sure there is enough access to move items in and out without difficulty. Any shelving needs to be at least six inches off the floor to avoid posts.

WASTE AND RECYCLING

The way you dispose of your waste products is important. Here are some tips to help you manage your waste and lower disposal costs.

• A waste disposal unit. Stainless steel systems with automatic reversal controls are best. Buy a unit with enough horsepower and rotor size to handle your food waste. Review expected lifespan when comparing units.

• Build a recycling center. Include recycling equipment in your rear storage area layout.

• Arrange for grease/meat waste rendering companies for pickup.

• Use sorting bins and convenient waste receptacles. Install color-coded recycling containers on wheels for easy use.

• Plan for large quantities of paper, cardboard, plastics, glass, metal cans, and food waste.

• Cardboard balers can pay for themselves through reduced hauling costs.

• A commercial-grade trash compactor. You will have some trash even if you have an aggressive recycling program. A compactor can pay for itself by saving you bin use and hauling fees.

• Discussions with local recycling companies and government waste management agencies. Recycling companies can handle grease/oil waste and pick up glass and cardboard. Some companies specialize in food service waste. Your city or county can help you develop waste-reduction programs.

WORKING (AND RESTING) BEHIND THE SCENES

The kitchen is not the only area where work has to be accomplished in order to run a successful restaurant. Think about the various non-food activities that your restaurant will perform: accounting, personnel, receiving and storing, and other business functions. Here are some ideas for creating suitable support areas:

• Office space. Designate an area where cash can be counted, deposits made, checks written, employees interviewed, and records stored. Figure out which tasks will be handled in this area before determining the amount of space required, the location, and equipment needs.

• Non-food storage areas. Allocate a specific area for the handling of replacement china, flatware, and tabletop accessories, along with seasonal decorations and catering/banquet/meeting equipment such as podiums and audiovisual equipment. Also, wood-burning fireplaces and ovens require significant space for wood storage.

• Receiving area. Create space for a designated “receiving area.” It allows employees to count and inspect inbound shipments with minimum disruption. It is also easier in an open space to break down bulk items for quick and effective storage. Restaurants that provide delivery services or offer outside catering may also require a staging area.

Employee Rest Areas

A rest area for employees should consist of something more than a back step. Creating an employee-only area is a great way to tell your team how important they are to you and your operation. Some physical benefits you can provide for your employees include:

• A place to rest their tired feet, have a peaceful meal, and take a shower or catch a quick nap before the next major rush.

• Lockers to secure their personal items and decorate with family pictures.

• Employee-only lavatories outfitted with personal necessities and medical supplies.

• A communication center with telephone for local calls, a daily paper, phone books, and a bulletin board.

• Break rooms that can also handle new employee orientation, training sessions, and other internal meetings.

CONSTRUCTION & RENOVATION

SELECTING THE PERFECT SITE

Selecting land for custom ground-up construction, “build to suit” locations, and leased space is a complex decision. It is a blend of technical issues (flooding potential), market research (too many competitors), financial requirements (costly excavation), and governmental restrictions (liquor licensing). Also, consider the following issues:

• Feasibility study. If your budget can handle a feasibility study (figure $5,000 or more), experienced analysts can help take the guesswork out of the process. This process can be cost prohibitive for many small-restaurant owners. Ask your other consultants and construction professionals to share their concerns and advice.

Tips and warning signals when selecting bare land, “build to suit,” and leased space:

• Find an experienced commercial real estate broker.

• Obtain free site selection resources and Location Strategies newsletters at www.locationstrategies.com.

• Find a location with the appropriate zoning. Walk away from locations that require variances.

• Check on the land’s history. Is the land a reclaimed dump site or marsh? Are mosquitoes or flies a problem in the area? Was it under water during the 100-year flood?

• Determine if the elevation creates problems. The view may be great, but will bad weather make the driveway impassable? Low elevations may create drainage and sewage problems. Are there accessibility issues for elderly or disabled customers?

• Review the FEMA National Flood Insurance website at www.fema.gov/nfip. Every area of the country has been carefully mapped out for potential flooding and national flood insurance eligibility.

• Select a well-shaped lot. Is there ample room for parking? Can delivery and garbage trucks get to your back door? Is the frontage sufficient to be seen by potential customers driving by?

• Beware of short-term leases. You may prefer a shorter commitment, but you could be putting your restaurant in jeopardy and be forced to move or pay escalated rent.

• Look at the traffic. Will customers cross busy traffic lanes? Is there direct access? Are there freeway off-ramps or will the world pass you by at 65 miles per hour?

• Verify that utilities are available and adequate for a busy restaurant before you put down any money. Your commercial real estate broker and local utility companies can verify this.

• Read the “Location, Location, Location” section for more information.

BUILDING PERMITS AND CODES

Most construction and remodeling projects will require several different permits. These permits and inspections are to assure the public that your facility complies with the community’s accepted standards for personal and environmental health and safety. Your architect, restaurant consultant, and contractor should be diligent in their code compliance. Lack of attention can cost you time and money. Below are tips on handling permit and code issues that a typical restaurant will encounter:

• Zoning. Whether you purchase land or lease a building, your location must be zoned for food service activities, including liquor licenses, music venues, retail sales, and “after-hours” operations. Zone regulations will also affect signs, awnings, outdoor dining, parking, and noise levels. Exceptions can be made, but it is best to find the location that most closely meets your needs without variances.

• Covenants and restrictions. Neighborhoods, malls, and building complexes all may have covenants and restrictions that govern your business activities. Your real estate broker can assist you with these during lease or purchasing negotiations. Do not forget to inform your project manager and design team of these regulations.

• Franchisee or licensee requirements. Franchises and licensed concept companies are exacting in their requirements — many of which directly affect your construction and design efforts.

• Building codes. Your local building codes are adopted to protect the public. Compliance is mandatory and can sometimes be subjective, based upon an inspector’s experience. Building codes control your design, construction methods, and materials used. Equipment and fixtures, such as exhaust systems, ventilation, lighting, and sanitation equipment, are all areas that must be “code approved.”

• Plumbing, mechanical, and electrical codes. These specific construction industries are generally overseen by separate permit requirements and inspection procedures.

• Health department regulations. No other public service department so directly impacts your food service business. Complex (and occasionally arcane) rules and regulations require diligent attention. These complexities are a prime reason why your architects, consultants, and contractors should have extensive local experience in restaurant development.

• Americans with Disabilities Act. The ADA defines accessibility and traffic-pattern requirements for people with disabilities. Most public facilities must meet these regulations.

TRANSFORMING BUILDINGS INTO RESTAURANTS

Over the past several decades, restaurateurs have been transforming warehouses, historical buildings, classic homes and churches, antique train stations, defunct banks, abandoned gas stations, and old theaters into dining establishments. Economic declines, corporate mergers, and neighborhood shifts have created an ample supply of vacant buildings, one of which, with some imagination and resources, can become the restaurant of your dreams. The functional requirements of preparing and serving food have their own set of challenges and, when coupled with converting untraditional locations, may present you with significant renovation costs. However, the rewards can be more than worth the effort and cost. If you have not considered renovating an untraditional building, you might ponder some of the following suggestions:

• Consider bank buildings. Mergers and acquisitions have created hundreds of vacant bank and savings-and-loans branches with great locations and plenty of parking.

• Need a drive-up window? Gas stations typically have ample space for window service and parking.

• Renovating abandoned property can be time consuming and costly. So why do it? Love of a community.

• Research government-backed reclamation projects. Downtown redevelopment programs can underwrite a portion of your renovation costs, offer low-cost loans, and provide you with great marketing resources. Grants may also be available in areas designated as economic-stimulus areas.

• Contact state and private historical organizations, civic groups, and preservation societies. Learn about redevelopment districts and properties suitable for preservation.

• Create a coalition of business owners. Pool resources for revitalizing a building or city block.

• Ask about financial incentives for converting underutilized buildings. These can be license and permit waivers, tax abatements, and financing subsidies.

NEW CONSTRUCTION TIMELINE

Just how long will it take from concept through construction to your grand opening? New construction timelines are filled with pitfalls and unforeseen obstacles and sometimes things even come in under schedule. A typical new construction project will take two years or more. Concept development, market research, and financing can take a year. Acquiring land, licenses, architectural plans, and blueprints will take another eight to ten months. The contractor bidding process can eat up two to four months. Restaurant equipment can take six to eight weeks for delivery. Custom furniture may be backlogged for eight to 12 weeks. You will also need to plan for construction delays due to lack of materials and laborers. Here are some guidelines to help your project stay on track:

• Be thorough when completing paperwork. Loan documents, zoning variances, permits, and licenses must be fully completed and accurate. When in doubt, ask before submitting. Government agencies are not typically prepared to expedite resubmitted paperwork.

• Introduce yourself to your future neighbors when zoning issues are a concern. Meet with key businesses, residents, and influential parties to build support. Gather supporters at public zoning meetings.

• Use contractors and suppliers with reputations for timeliness. Include completion-bonus clauses in contracts. Select a project team leader. Meet regularly.

• Create a project management system. Purchase an oversized expanding briefcase-style folder to keep important documents, notes, and follow-up schedules. Keep this folder close to answer questions and locate information quickly.

• Plan ahead. Do not rush to start construction. Poor planning creates inevitable changes that delay schedules. These changes are rarely competitively bid (remember you have people waiting) and can quickly escalate your project costs.

• Empower people to make decisions. Set parameters on decisions that your team members can make. Establish responsibilities and let people know whom they can go to for an answer.

OPEN FOR BUSINESS DURING A RENOVATION

Should you close the doors to remodel or hope that the customers do not notice the sawdust in the soup? Deciding whether or not to keep the doors open during a major renovation can be complicated. As a restaurateur, you must evaluate the immediate financial impact of empty seats and weigh the long-term effects of a closure. In some highly competitive markets, closing for even a few weeks could translate into an unrecoverable or costly decline in business. The following suggestions will help you weigh the pros and cons and cope with the process:

• Speak with your contractor about your concerns. Whenever possible, review, and adapt the work schedule to your slow periods. “After-hours” or tight scheduling may cost more, but compare that to potential lost revenue.

• Have your contractor detail the construction methods to understand just how dusty, dirty, smelly, or noisy your restaurant will be. A less-disruptive alternative method may be available. Compare cost versus convenience factors.

• Establish a contract with stiff penalties for not meeting deadlines to keep inconvenience and/or closure dates to a minimum.

• Compute the cost of being closed for X number of days and weigh that against the project requirements, reduced payroll costs, minimized inconvenience, and potential customer exodus.

• Cleaning up. Write into your contract that all subcontractors and laborers will be responsible for daily cleanup, trash hauling, and removal/disposal of all old materials and equipment.

• Trust the experts. Seek the advice and support of your contractor, designer, architect, and restaurant consultant. They should be able to offer some creative solutions based on their direct experience.

• Understand the situation and make the most of it. Some renovations simply cannot be done in your spare time; they require 100 percent of your facility and pocketbook. Develop a “Closed for a New Look” plan to announce your closure and reopening. Take active steps to not be forgotten by your regulars and the community.

• Close your restaurant during activities involving hazardous or “irritating” materials, such as fiberglass insulation, lead paint or asbestos removal, and pest-control procedures.

WORKING IN A CONSTRUCTION ZONE

Many redecorating and some renovation projects can be handled without a temporary closure. With some good communication and careful planning, your customers can be given a sneak preview of what is to come without being too inconvenienced. Here are some helpful hints:

• Post regular updates for employees along with some “sales talk” to help them speak with customers about the hammering in back.

• Attach a personal note to your menu thanking customers for their patience during construction.

• Post humorous “Work in Progress” signs and photos at the door or a display with architectural renderings.

• Pass out “Re-Grand Opening” coupons and celebratory invitations.

• If wait times are extended, have a mini cocktail party in your waiting area. Pass out wine samples, simple appetizers, or freshly baked cookies. Use custom-printed napkins announcing your upcoming reopening celebration.

• Avoid “smelly” activities during meal times. Painting and sewer renovations are best handled during periods when customers are sparse.

• Consider eliminating just one meal service. Calculate your least profitable hours and schedule work then. Clearly post your “new” hours in advance.

• Break the project down by area as opposed to task. Instead of paneling the entire dining room at lunchtime, speak with your renovation team about dividing the project area into smaller areas. Dividing the project will increase your overall project cost, but customers will still be able to dine with minimal disturbance.

• Route customers away from work areas. Alter traffic patterns with freestanding signs, paintings on easels, or decorative ropes. Rent these from party/catering-supply houses.

• Police the work area throughout the day for potential safety issues. Never put your staff or customers at risk.

• Seal off work areas with heavyweight plastic sheeting. Dust and debris are minimized and work areas less distracting.

• Rent whole-room fans. Draw dust and odors away from diners.

CREATING ENVIRONMENTS THAT WORK WITH PEOPLE

Ergonomics is the physical interaction of humans with spaces and objects during activities. A prep area that requires workers to stretch repeatedly across to reach ingredients and a broiler unit that only very tall workers can safely use are examples of “poor” ergonomics. Proper ergonomics in a restaurant can positively affect your employees’ physical well-being, productivity, and attitude. Ergonomically correct seating can also enhance your diners’ experience. Here are some valuable tips to help you “engineer” your restaurant to work well with people. Additional in-depth information can be found in sections covering specific issues such as lighting, equipment, workflow, and traffic patterns.

• Temporary workstations. Create mini work stations where all necessary food, utensils, and prep space are close at hand.

• Streamline. Eliminate excessive bending, lifting, and reaching while encouraging proper prep and storage procedures.

• Seating. Provide stools or chairs to give backs and feet a rest if the work being done does not require standing.

• Make certain your tools and equipment were not designed only for men. Although more and more women are donning toques, tools and equipment have not necessarily been redesigned to accommodate their shorter frames, or other physical characteristics.

• Ladders. Provide stable, heavy-duty work ladders for accessing top shelves and deep storage units.

• Left-handed staff. Purchase a supply of important tools and utensils for left-handed employees.

• Avoid congestion. Arrange seating to minimize steps and reduce cross-traffic patterns.

• Clientele comfort. Make a point of minimizing your guests’ exposure to glare, drafts, and noisy areas.

• Access. Create easy entrances and exits.

• Interaction. Think about how employees, customers, and vendors will interact with your facility. Do the physical environment, fixtures, and equipment make it easier or more difficult to do a job or enjoy a meal?

• Movable fixtures. Choose fixtures that can be easily moved when needed.

WILL YOU HAVE ENOUGH DINING SPACE?

Space is frequently at a premium in public areas. So just how much space should you allow for eating, serving, and other activities? What works in a crowded coffee shop will not meet the expectations of an elegant dinner house. Understanding your customers’ expectations and their needs will help you to allocate your precious space. The following are some useful guidelines and tips that can be used to determine dining room layout and spacing:

• Factor in your customers’ needs. Young people can tolerate being placed close together, while less mobile, older patrons may have walkers and canes to deal with.

• Mixing up your table sizes and seating types can help you direct traffic patterns through a room.

• Consider using round tables, which can accommodate more people and allow for easier access. However, they can be harder to place in a room and cannot be used along walls.

• Check out the views from every table. Try to avoid work stations, bathrooms, halls, and other less-than attractive sights.

• Build in flexibility. You need to be able to handle crowds and small parties.

• Set aside sufficient work areas within the dining room.

• Wheelchair access. Allow at least 32 inches of aisle space and a table height of 27-inches high by 30-inches wide by 19-inches deep.

Recommended standard spacing allowances:

• At least 18 inches between backs of chairs to avoid chair bumping and for servers and guests to pass.

• At least 24 inches for service aisles. Thirty-six inches is optimum.

• At least 48 inches for main aisles.

• At least 18 inches from the chair back to the table edge.

• About 12 inches from the seat cushion to the underside of the table for leg room.

Recommended Dining Room Space Allowance Per Seat
Service Type	Square Feet Required per Seat
Banquet (minimum)	10 to 11
Buffet	12 to 18
Family Style	13 to 16
Fast Food	10 to 14
Tableside (minimum)	11 to 14
Tableside (upscale)	15 to 18
Counter	18 to 20

TRAFFIC AND WORKFLOW

A well-designed restaurant makes it faster and easier to serve meals. Improper workflow and poor traffic patterns mean thousands of wasted steps and movements every day. Analyzing your layout and equipment needs from the viewpoint of the user will increase productivity, decrease employee stress and injuries, and improve your customer service. Here are some areas of traffic within your restaurant and how you might eliminate excess steps and waiting, while increasing productivity:

• Restrooms. Place restrooms at the front of the restaurant to minimize traffic around the kitchen.

• Hire a traffic/workflow expert. A food service consultant specializing in traffic analysis and workflow streamlining can help you maximize your space while improving employee productivity.

• Listen to your staff. Service personnel, chefs, and assistants with hands-on experience can help you create layouts that will not tire them, will help them to respond quicker, and will improve morale.

• Counter service. Compare customer feelings on waiting versus service processes. With single lines, counter people typically handle specific tasks: order taking, assembly, or cash handling. Multiple line service requires more registers and each server handles all responsibilities. A single winding line is perceived to be a longer wait; however, throughput (actual customers served) is almost equal. Both line styles have similar space requirements.

• Self-service/cafeteria location. Centrally locate salad/dessert bars and cafeteria lines with ample walk space on all four sides whenever possible. Duplicate offerings on each side to minimize reaching and maximize the number of customers served per hour.

• Maneuverability. Estimate counter width at 14 feet: four feet for a customer aisle, one foot for a tray slide, two feet for counter width, four and a half feet for counter workers, and two and a half feet for back bar. Make sure that trays, bins, and service carts can fit between aisles and counter sides.

• Use a single counter for the simplest customer traffic pattern. Physical barriers can be used to create a directional flow and eliminate line disruption.

Position food stations to minimize cross-traffic:

• Desserts should be placed first in self-service venues if these are not included in all-you-can eat pricing.

• Hot items and made-to-order foods should be positioned just prior to the beverages.

• Drinks should be the last food item before cashiers and/or seating to avoid potential spills.

MORE WORKFLOW ADVICE

Seeing where every table and workstation is placed in relationship to each other and how they relate to the active prep areas and the kitchen will help you to eliminate unnecessary steps, cross-traffic, and backtracking. Consider the following:

• Table service. Diagram the room. Some design engineers can create helpful 3-D illustrations detailing the number of steps between tables and work areas.

• Party areas. Place banquet and large party areas closest to the kitchen to improve service and food delivery times.

Review outside access to and serviceability of exterior dining areas:

• Eliminate stepping down through a doorway.

• Include a fully stocked work area to avoid extra trips inside.

Enhance communication to reduce steps and speed service:

• Centrally located or multiple-station POS equipment. Even more efficient, handheld order-entry systems allow the wait staff to move directly to the next customer.

• Vibrating pagers and two-way radios to signal that tables are cleared or meals are ready.

BACK-OF-THE-HOUSE

Too many people, too little space, too much work to get done in too short a time. Sounds like a busy restaurant. Good traffic patterns and workflow make it easier for your chef and support staff to be productive. Consider the following:

• Add traffic aisles. Thirty inches is the minimum to allow traffic to move around the kitchen without interfering with active workspace. Be certain that aisles are wide enough for mobile carts. Heavy-traffic areas or aisles with workers on each side may require 48 inches or more.

• Access. Add extra doors for direct bar access.

• Streamline procedures. Implement a straight-line workflow for products such as sandwiches.

• Maximize workspace. Place single-purpose equipment next to the active workspace and shared equipment between two work centers.

Install separated kitchen access doors:

• Separate doors should be two feet apart.

• Doors should only swing one way with large, clear, unbreakable windows in each.

• Clearly mark doors — IN or OUT — on each side.

• Doors should be at least 42-inches wide.

• If separate doors are not possible, use double-swinging doors (at least 84-inches).

You’ll find diagrams of the layout and flowchart of a typical family-type restaurant, occasional-type restaurant and layout for receiving, storage and employee dining areas at the end of chapter one.

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