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French designer Rudy Gunaire has created the interiors of Japanese restaurant Matsuri in Paris, combining wooden furniture covered in lacquer with pastel-coloured domes informed by Frank Lloyd Wright. More
Interiors studio North End Design has applied the distinctive pistachio green synonymous with London's popular Italian delicatessen and restaurant chain Lina Stores to the company's newly opened branch in South Kensington. More
Japanese studio Keiji Ashizawa Design sourced local materials for the design of Blue Bottle Coffee cafe in Nagoya, Japan, which features tiles across its surfaces and lamps made from pottery plates. More
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To ensure that operations flow accordingly, you may want to ascertain that the back of the house and patio space synchronize with your restaurant floor plan as well. Lighting should also be factor in with your layout since it plays a crucial role in setting the ambiance for your restaurant. Positioning your restaurant tables too close to large lights can subject your patrons to an unpleasant glare.
In the diagram you can also see a typical floor plan for a casual dining restaurant, including the kitchen and restroom placing. It also includes some technical information regarding proper spacing of isles, booths, tables and chairs. The seating capacity is calculated based on a restaurant design module elaborated on in our restaurant tables spacing article.
In order to facilitate the work behind the scenes, a well designed kitchen is a must. Having clearly defined work stations for food preparation, cleaning area, and service stations helps making the chaos of a busy restaurant kitchen easier. Given enough space, the recommended layout is one that includes a kitchen island, walk in storage and refrigeration areas and spacious isles, as shown in the diagram below:
When considering primary spaces for your restaurant floor plan, the general rule of thumb for determining the allotted area is that the dining room should comprise most of the total space. The remaining space should be allocated to kitchen, storage and preparation area. These dimensions may have to be updated and adjusted if your floor plans include a waiting or bar area. However, those spaces should be the approximate percentages for the area.
For safety assurance and to allow for the free flow of traffic for customers and servers there needs to be a minimum space allowance for the traffic path between the various furniture items. Below are some guidelines served to assist you in determining the ideal seating space and table height you should consider:
Restaurant interior design concepts and floor plans are applicable to the patio area, assuming you plan to have one. Your aesthetic concept can be extended outdoors with the application of the same layout style and proper space planning guidelines as shown by this diagram below:
Restaurant floor plans for patio spaces should draw the adequate spaces between tables and umbrellas to ensure that both patrons and wait staff avoid colliding into the umbrella. Additionally, wide walkways and aisles that run alongside plants should be included in your patio layout plans as well.
I have been charged with putting together a proposal for a new restaurant to be designed in our firm. Our typical project type is not retail oriented. Does anyone have any advice on how one might typically set up the fee schedule on this type of job?
for instance, I know that residential projects run a typical 10-15%. Is there a percentage or a cost per sq. foot number that firms might typically use for restaurants?
Thanks!
Seriously,
I also mainly do residential, but have done a retail space. I would say (from my almost total lack of experience) that a percentage basis would be the wrong way to go. With residential, I know how long it should take and the scope of work/budget the project will probably be, and can appropriately set a percentage. But, on the retail project I would probably bill hourly because you really don't know what you are getting into and you need to cover yourself.
I worked hourly on my retail project and made the mistake of capping the fee. I underestimated the hours by a long shot and worked for a couple of months through construction for free. The construction time was vastly less than a house (our houses typically take a year to build, while the retail space took about 3 months), but was very intense and required a lot of hand holding. It is also very intense because with a house, it is not the end of the world if the homeowner gets into thier house a week late, but with a business it might not be an option. Therefore, for the last month of construction I had to be very available. But, on the other hand, I now have a different project type in our portfolio which we can market to the next guy.
Good luck.
Is the restaurant on a second floor above existing retail spaces in a MALL building ? In a commercial building ? Stand-alone building existing or one you'll be designing from ground-up? Get prices from MEP Engineers who have done a kitchen of the approximate size / complexity your client is looking at first, that could help you to gauge what you might expect to charge. We did one that was quite complex, and lost part of our shirts on it, if I had to re-price it, I think it would come out to around $8.25 per square foot. Of course if it's a building from the ground up it's probably quite a lot more. If the space is really high, say 2 stories instead of just 9 to 12 feet plus mechanical space. Have your engineers go walk the building if it's existing, we really got screwed on a lot of complex mechanical issues we didn't know would hit us above the concrete mezzanine deck. Does the restaurant design have to be reviewed by a City Planning board ? A design review (mall rep. or other) board ? If so, that will add some extra cost as well. How fast do they want the drawings ? How fast do they want the permit ? The faster the more expensive. Have fun.
there are a lot of variables here- I assume you are putting the restaurant in an existing space, not a free standing building, right? If so, the range of services can be extreme. Is it a version of a chain restaurant with an established look and theme, or all new. Our last restaurant, we did the logo, the restaurant, the theme, the name, the architecture, the interiors, the furniture, the kitchen equipment, the colors, etc. Our fee for us and the mechanical and electrical engineers was $38,000 and the restaurant is about 1000 sq. ft.
You will have to do it the hard way, and plan out how long each task will take. You most likely will need a good mechanical engineer, and electrical engineer. Do you do lighting on your own or hire a consultant? Do you need a kitchen consultant, or does the owner know what eqquipment he wants? Just let me warn you, it always takes longer than you think, and the owner will want you to do more than you anticipated, so make sure your contract is clear on what you will do and will not- (menu design, logo design, renderings for landlord approval.....)
I agree, you may want to jack-up that per-square-foot number I gave you... sure you don't want to Over-charge, but we had a guy do the kitchen layout for a really nominal fee, he was an architect friend of the restaurant owner. Of course we had a few changes here and there, and the plumbing engineer had a nightmare mess, and of course you should probably figure on at least a few comments coming back from the City or County permit guys that will have to be fixed / addressed. That will bump the fee up closer to where archie is talking about.
NEWPORT BEACH, Calif., April 11, 2023 /PRNewswire/ -- Chipotle Mexican Grill (NYSE: CMG) today announced a new all electric restaurant design that works to maximize energy efficiency in its equipment and systems and utilizes 100% renewable energy from wind power and solar through the purchase of certified renewable energy credits. The company recently opened restaurants with the new features in Gloucester, Virginia and Jacksonville, Florida, with a third location opening later this summer in Castle Rock, Colorado1. The new restaurant design pilot will help Chipotle progress toward its science-based targets, established in alignment with Science Based Targets initiative (SBTi), to reduce direct and indirect greenhouse gas emissions 50% by 2030 compared to a 2019 baseline.
With an aggressive development goal of eventually growing to 7,000 locations in North America, Chipotle will leverage its new restaurant openings to scale the company's overall impact. Chipotle plans to have more than 100 of its new locations in 2024 utilize all-electric equipment and at least some additional elements from its new design. The company will continue to innovate and iterate on the new design as it gains operational feedback and insights.
Broader Environmental Initiatives
To help meet its goal of reducing direct and indirect greenhouse gas emissions company-wide 50% by 2030 compared to a 2019 baseline, Chipotle is instituting various additional initiatives, including:
"With our aggressive development goal in North America, we hold ourselves accountable to reduce the environmental impact of our restaurants," said Laurie Schalow, Chief Corporate Affairs Officer at Chipotle. "We are aiming to incorporate some elements of our responsible restaurant design into many of our new restaurant openings going forward."
Human Nature
Chipotle has also launched a new short film called "Human Nature" that will air as a national TV ad. The piece, created by Anomaly, features side-by-side shots of humans and nature, emphasizing their aesthetic similarities while conveying the importance of individuals reconnecting physically and emotionally with the environment.