Restaurants
Food Preparation 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
Two people prepare breakfast while one repeatedly crosses between the refrigerator and the back door.
Move the snack and drink stop to the room edge and keep the door route behind, rather than through, the hot prep zone.
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
- Arrange cold storage, prep counters, and cooking stations in the order dishes are assembled.
- Detail
- Use nonporous work surfaces and task lighting that avoids shadows over cutting areas.
- Trade-off
- Dedicated stations improve rhythm but need more counter length.
- Trace one menu item from storage to pass
- Check handwash access from prep positions
The Elixir portfolio
Details worth a closer look
