Restaurants
Dishwashing Floor Plan for Restaurants
Draw three layers on the measured plan: fixed points, activities and movement. Move the activities around before moving any walls.
Explore the ideas
Plan in this order
- Start with columns, windows, door swings and service points on a single measured drawing.
- Place the highest-frequency activity first. Put the equipment or storage it uses within the same zone.
- Trace the longest everyday trip and any crossing routes. Show both with furniture and doors in use.
Worked example
A home laundry room handles sorting, washing, folding, and cleaning supply storage in a narrow space.
Sequence hampers, machines, and folding surface along the work path, with cleaning supplies in a separate closed zone. Draw appliance doors open and check the person can still pass.
How to test it
Ask someone unfamiliar with the plan to walk through a normal visit and point out where they would hesitate.
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
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Details worth a closer look
