Fine Dining Kitchen Floor Plan

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Fine dining kitchen floor plan.

Choosing a layout is a key part of kitchen design. The details of the floor plan and percentage of square feet to be allocated to the kitchen and dining area depends on the owner s ideas and how they can be incorporated into the floor plan. Some spaces like the one above are almost more like a traditional closed room floor plan without the walls. The dining area should be approximately 1680 square feet which would accommodate 112 seats.

Sample floor plan from smartdraw. Visually separate the areas with rugs but keep an open flow to make the rooms easy to navigate. Ok you re now ready to hunker down with your designers and outline your restaurant kitchen floor plan. Designing a restaurant floor plan involves more than rearranging tables.

The floor plan determines how you ll move through the space while cooking or entertaining and how well it functions for day to day activities. There are many factors to consider. The kitchen and storage area should be 1120 square feet. This design is featured on the top of the gallery because it is the perfect example of what an open concept floor plan looks like.

I ve got so many ideas and suggestions to share about kitchen design layout. Part of the design a room series on room layouts here on house plans helper. The layout above follows a simple grid pattern that will be easy for staff to memorize and navigate in a restaurant with so many tables. Create floor plan examples like this one called restaurant layout from professionally designed floor plan templates.

The best layout will depend on the space available and the level of efficiency and convenience you desire. Experts agree that a 6 step approach works best starting with allocating space to your kitchen and dining areas. Your restaurant layout both supports operational workflow and communicates your brand to patrons. Welcome to the kitchen design layout series.

10 factors to consider in your restaurant kitchen floor plan. No two restaurant kitchens are the same especially between different restaurant types full service quick service etc. A 40 60 split is the rule of thumb but can vary based on your. If your dining area is on the narrower side swap a few dining chairs for a dining bench that can easily be tucked under the table.