A quality floor plan would certainly impact your business by creating ease for your staff while appealing to the customers. It should serve as the backbone of your service making things flow at a controlled pace. Let’s discuss some key steps in developing an effective floor plan.
Identifying Your Customer Base
Before jumping into the execution of the floor plan, it’s important to identify your key audience. What type of food do you serve? Who are your potential customers? Where is your restaurant located? Answering these questions will help you understand the turn over you can expect on business hours and therefore make adjust seating capacity. Your sole focus should be on giving your customers appropriate time and comfortable experience.
Maximum Space Equals Greater Revenue
Generally, you should have a diverse seating arrangement that should have tables ranging from two-tops to five-tops. If you’re a family-style restaurant, it’s imperative to look for five-tops at least with the ability to go above that as well. Contrary to this, if you are a less traditional spot and have more business clientele, then you should focus on two-tops or three-tops. Also, remember to place the table at an appropriate distance to allow comfort to your customers.
Flow is Integral in the Floor Plan
To maximize the profit of any restaurant, flow is a crucial component. A perfect balance needs to be maintained, so the diners aren’t rushed. Flow is the direction of traffic within the restaurant during service hours. It doesn’t primarily matter in fine-dining restaurants as they are booked well in advance. If you’re serving a buffet, make sure there is enough space for diners. Also, put fewer dishes on the menu, so the traffic keeps flowing and doesn’t get too crowded.
Creating Outline of Floor Plan
Next step will be to create a floor plan. Dividing the restaurant into sections will help the management locate waiters accordingly and establish a flow. Virtually numbering your tables is a great way to section your restaurant. You can even create different master sheets for different times of the day. It’s important that the front-of-the-house understands the outline to avoid any inconvenience for the customers. Go for simple floor plans without making things too complicated.
Digital or Traditional Floor Plans
Technology has revolutionized the dining industry as you can create a floor plan on software within a few minutes now. Also, you can alter it according to your particular requirements. Traditional floor plans are hard to read and would waste your time; therefore, it’s recommended to go for digital alternatives instead. You can also note the duration of the guests seated in your restaurant and adjust the flow accordingly.
Training Your Staff
Without properly trained staff, even a perfectly planned floor plan will fail. Therefore, it’s essential that your waiters, front-of-the-house, and management are well-acquainted with your floor plan. You should also be aware of any weak spots in your restaurant and guide your staff accordingly. For a fully functional restaurant, trained staff coupled with a good floor plan is the key!