Designing restaurants - what can not be forgotten?

The design of restaurants makes it possible to breathe life into a new institution that will become a cozy place. If the project meets all standards, it will attract a sufficient number of customers, and in the first few months the restaurant will pay for itself.

Where to begin?

The creation of a project is a difficult task, which only professionals who are engaged in this for many years can do. Do not trust this business to random companies or unverified people.

It starts with the fact that it is necessary to decide in which parts of the premises there will be a kitchen, workshops, storerooms, various supply systems, if necessary, where to place dishwashers and, most importantly, where the hall and wardrobe will be located (if necessary). In fact, these are the main decisions on which the fate of the restaurant depends.

The above-mentioned facilities should be properly separated from each other so that cooks do not run into the pantry through the customer lounge, and the dishes do not rumble over the ear of the family, who came to dinner. But at the same time there must be a functional connection between them, which will ensure prompt customer service.

Rules for designing restaurants

When the location of all the premises is determined, it is worthwhile to think about how to properly arrange the dining tables in the hall. To withstand aesthetic standards, you need to place them so that nothing prevents them from enjoying lunch or dinner. This means that the tables should not be located near toilets, noisy windows, a kitchen where someone is constantly rattling the dishes, doors open, showing the "filling" of the restaurant. In addition, tables should not stand close to the entrance.

In other words, you need to think about the optimal number of tables that can be placed in this room. The design of a restaurant or cafe should include several documents. In addition to the layout of technological equipment, there must also be schemes for connection to the networks of electricity, water supply and sanitation, schemes for connection to ventilation.

Designing cafes and restaurants - the work of not only builders and designers, but, possibly, lawyers.

What to look for when designing a kitchen?

Designing the kitchen of the restaurant is the part of the project that can not be left without attention. In this room should only be the equipment and equipment that chefs and other restaurant employees need directly. In the kitchen there should be nothing superfluous.

In addition to a few shells and a large space for cooking, the kitchen should have refrigerated cabinets and similar equipment for storing food. These cabinets should not become the main pantry, but serve only for products that will be useful in the near future.

The main material is stainless steel, because this coating serves for a long time and does not undergo corrosion.

The design standards for cafes, restaurants should be strictly observed, not only for comfort and quick work, but also for security reasons.

How to make work in the kitchen the most effective?

To save space in the kitchen, usually use pendant racks, shelves or magnetic tapes, on which you can place knives and other appliances necessary for cooking.

The kitchen is better divided into zones, carefully defining the boundary between them. It is desirable that there was a separate area for cleaning and finishing meat, cutting salads, making confectionery. In each zone there are the corresponding devices: knives for cutting meat in one, mixer, flour and rolling-pin in another. The border should not be blurred.

For each zone assigned employee responsible for it and for inventory.

With such an effective separation of responsibilities, the workflow will proceed in the most efficient manner for both the restaurant employee and the client.
It is desirable that the products are also divided. For example, you can not store oil and other similar products that quickly absorb odors, next to meat or flavored spices. Also, do not keep products in one refrigerator for which a different storage temperature is determined.

If you comply with these standards, the products will remain fresh, and the dishes from them will turn out delicious.

The design of restaurants implies strict observance of these norms.

Documents that the restaurant must match

When designing cafes and restaurants, these moments are key, and the design and interior of the dining hall are considered and discussed after the main project is approved.

The restaurant should provide comfort not only to customers, but also to employees, so the development and planning of the hidden from the eyes of visitors to the interior is no less important task.

Norms in the design of restaurants are GOSTs, SNIPs and SanPiNs. These documents include a set of rules on the requirements for public catering establishments, fire safety, the correct design of a cafe or restaurant. Compliance with building codes, absence of irregularities and unplanned or hidden re-planning, lighting, electrical safety, all necessary technical equipment for storage of perishable products, compliance with sanitary norms and requirements for the storage of perishable products, as well as the proper design of restaurant equipment are monitored.

Obviously, everything is not so simple. Designing restaurants is hard work, so most often for this business professionals are invited. It is almost impossible to make a project independently without the experience of such work.

Designing of terraces

If the restaurant assumes the location of dining tables on the street, you need to think about this moment. First of all, it should be decided whether they should stay there all the time, except for a cold winter. If the tables are on the street all day and night, then above them should be placed a canopy, which will save from rain or any debris. But if it is supposed that the tables are cleaned at night, and in the rainy or cold weather are not exhibited at all, then the canopy is not required.

Nevertheless, if there is a terrace, it can be used as efficiently as possible. This will give the restaurant a special charm and will allow customers to enjoy both a deliciously prepared dinner and a sunny day that ends so well.

An important detail of the whole appearance of the restaurant is the chosen dishes. It must correspond to the status of the institution. If it is assumed that secured customers will often look in there, then the dishes should meet the expectations: clean smooth shiny plates, a wide selection of glasses for wine and other drinks ...

Next Steps

When the restaurant design is ready, you should think about design. Correctly chosen colors, an interior that is pleasant to the eye, is as important as the design of technological premises. People who like the restaurant, will return there again and again, seeking to plunge into comfort.

Carefully selected staff is one more step towards becoming more popular with customers. If the waiters are courteous, courteous and always located somewhere close to listen to a new order or pick up dishes, imperceptibly, without distracting customers - the restaurant will not be out of touch with new visitors.

Designing restaurants is hard work, requiring investments. But they quickly pay off in a short time (of course, if everything is done correctly).