Introduction
It is usually very important for any restaurant, not just a college restaurant to have a proper floor plan that will ensure proper flow of activities and service. Failure of which usually leads to mishaps for example guests finding it difficult to locate the guest room or even getting lost on their way there, servers and guests bumping into each other while going round a sharp corner or when individuals have to take a seat next to a stranger(s) so as to give space for another individual to go through an aisle way. So as to avoid such situations while coming up with the plan of the restaurant, it is necessary to investigate the specific needs of the restaurant which in this particular case include; 3000 sq. foot burger restaurant on a small college campus in New Jersey. Burgers, chicken sandwiches, fries, light breakfast and beverages will be served. The opening hours of the restaurant will be 8 A.M. to 11 P.M. The seating space will be accommodating 100 customers at tables that seat 4 persons each. The staff will comprise of one chief chef, 3 assistant chefs and 6 kitchen staff.
The Basics of a Restaurant Floor Plan
A restaurant’s floor plan has a number of important factors that have to be taken into consideration especially the location of the restrooms, dining areas and the kitchen. All restaurants ought to have a practical and functional floor plan that takes into account the flow of the users from the dining space to the restrooms or from the kitchen to the dining space. Waiting areas and hostess stations ought to be placed at the front of the restaurant where individuals first enter the restaurant. The public restrooms, bar and the dining space are other spaces that also have to be placed at the front of the ...
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.... The environment of a campus is gives it more of a public restroom’s attributes. Although if theirs is lack of enough space, they could be excluded considering a campus provides other areas which carry out the same purpose.
Employee restrooms
They should be simple as possible and need to be separated from the public restrooms.
Conclusion
If all the important factors are considered and taken into consideration, one is likely to come up with a practical and functional floor plan that will ensure maximum customer satisfaction. The users of the building, inclusive of the employees, should feel comfortable working/feeding within its walls.
Works Cited
Laine, T., Kosonen, R., and Gordon, E. (1999, September). Kitchen design tool - An integrated environment for layout and ventilation design. Paper Presented at the Proceedings of Building Simulation, Kyoto Japan.
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