Restaurants
Dishwashing Interior Design for Restaurants
Dirty returns can cross clean dishes when receiving and drying areas are too close.
Explore the ideas
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Details worth a closer look
Explore the design decisions
- Room layout planner
- Utility Sink and Cleaning Storage
- Service Area Ventilation
- Floor Plan
- Small Space Design
- Furniture Planning
- Circulation Design
- Lighting Design
- Colour Palette
- Materials and Finishes
- Acoustic Design
- Storage Design
- Accessible Layout
- Easy Maintenance Design
- Renovation Planning
- Budget and Scope
- Services and Power Planning
- Host Stand
- Dining Room
- Bar
Before you start
Create a one-way dirty-to-clean sequence with a drop-off point separate from outgoing service.
Room details and site checks
- Layout
- Create a one-way dirty-to-clean sequence with a drop-off point separate from outgoing service.
- Detail
- Choose slip-resistant flooring and moisture-tolerant wall finishes; keep racks close to clean storage.
- Trade-off
- A generous wash area helps peak flow but uses valuable back-of-house floor area.
- Follow a used plate through the full cycle
- Check splash and drainage around the machine