| In planning the layout of your restaurant, one | | | | doesn't notice the oncoming car, or the drive |
| good place to start is with any franchise | | | | through diner in a hurry to get back to work who |
| restaurant. These establishments spend a lot of | | | | doesn't notice the pedestrian directly in front of |
| time, and a money, and resources determining | | | | them, there is just no way that something isn't |
| the most profitable ways to set up and run their | | | | going to eventually happen. Find another location |
| restaurants. Using their layout suggestions in your | | | | for your door, do not place it where pedestrian |
| sample restaurant floor plans is an excellent place | | | | and vehicle traffic mix in any way. |
| to start. There are certain ways that the | | | | In American society today, it is also vital not to |
| restaurant floor plan can be most optimized for | | | | have only seating spaces that can accomodate |
| drive through and for dine in traffic, and ways | | | | people of average size. Especially in restaurants, it |
| that the kitchen area floor plan can be used to | | | | is of absolute importance to have seats on which |
| maximum benefit. | | | | persons of size can both make themselves |
| Some restaurants benefit from having their dine | | | | comfortable and not do damage to the seats. |
| in areas strictly controlled, by using crowd control | | | | Keeping in mind that people come in all sizes, and |
| lines and the like, to restrict access by customers | | | | that having your seating be able to accomodate |
| to the order and pick up areas. These are the | | | | all those sizes is an important part of sample |
| kinds of restaurants that usually have at least one | | | | restaurant floor plans. Allow for larger size seating; |
| set of doors on each side, and a solid store front. | | | | you may have less total available seats, but you |
| These places are able to have many different | | | | will have more comfortable and accessible seats. |
| kinds of seating configurations, benches, tables, | | | | Restaurant floor plans should also take into |
| and booths. | | | | consideration the cleaning needs. Tables that |
| Other restaurants are able to encourage | | | | cannot easily be moved for cleaning, sweeping, |
| customer interaction with the staff by having an | | | | mopping and vacuuming will cause employee |
| easily accessible counter where customers can | | | | non-compliance with proper cleaning procedures, |
| approach at will. Such restaurant will have sample | | | | and lead to both customer dissatisfaction and |
| floor plans with open spaces that are used at will | | | | possible food borne illness if cleaning is not up to |
| by both customers and employees. Your sample | | | | standards. In addition, forms of floor covering that |
| restaurant floor plans should take these | | | | are difficult to clean or maintain should be avoided |
| possibilities into consideration. | | | | in the sample restaurant floor plans. It should be |
| One floor plan that should be avoided at all costs | | | | easy to completely and adequately clean around |
| is the store that is configured with an exit door | | | | the furniture and keep the floor of a restaurant in |
| that opens directly onto a drive through lane. This | | | | good condition. When the final restaurant is |
| is a situation that is just a liability waiting for an | | | | conceived and built, it will be more easily |
| excuse to happen. Either the oblivious customer | | | | maintained and much more profitable in the end. |
| on foot , chatting away on their cell phone who | | | | |