Restaurants
Food Preparation 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
In a narrow apartment kitchen, the refrigerator door opens across the only route from the sink to the dining table.
Draw the door swing and grocery landing first; test a hinge change or a shorter return before adding storage.
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
- 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
