Restaurants
Dishwashing Circulation Design for Restaurants
Give people and equipment a route that remains usable during normal work, arrivals and cleaning.
Explore the ideas
Plan in this order
- Map separately who enters, what they carry and where they turn or pause.
- Move stopping points out of through routes, especially beside doors and intersections.
- Put the largest regularly moved item on the plan and trace the full trip, including both ends.
Worked example
A family bathroom is shared in the morning, and one person needs the sink while another reaches the shower.
Arrange the basin access so it does not require crossing the shower’s wet area. Mock up door and towel positions and rehearse two people moving through the room.
How to test it
Run two movements at once during the test walk. Note which person must stop, reverse or step into another activity.
Apply it to this space
- 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
The Elixir portfolio
Details worth a closer look
