Restaurants
Kitchen Pass Furniture Planning for Restaurants
Specify the occupied size, operating clearance and route into the building before choosing furniture by catalogue dimensions.
Explore the ideas
Compare the options
- Set the brief
- Use templates at the size of the actual furniture. Include seated users, open drawers and reclined positions where relevant.
- Compare
- Decide which items need to move independently and which benefit from built-in anchoring.
- Before buying
- Confirm that the largest pieces can turn at the entrance, lift lobby and corridor, or specify assembly in place.
Worked example
A utility room needs a tall cleaning cupboard, but the vacuum and mop handles vary in length and the door is narrow.
Measure the longest tools and cabinet delivery path before choosing an off-the-shelf unit. Consider adjustable interior fittings and verify the door swing leaves a usable loading position.
How to test it
Overlay the furniture in its stored and in-use positions, then check both against the measured plan.
Apply it to this space
- Layout
- Separate outgoing plates from incoming returns and connect the pass directly to the main server aisle.
- Detail
- Use heat-tolerant worktops, clear ticket visibility, and task light that reveals plate detail.
- Trade-off
- A wider pass eases handoff but can take space from preparation.
- Run a mock service handoff
- Check hot and dirty items never cross paths
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