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What you need for a restaurant start-up

We all know that to open a restaurant you need to find a good location with a building existing, or a plot in a good location if you are building a restaurant from scratch. You also need to determine if you will lease or purchase your restaurant. The determining factor in the size of the restaurant will be the amount of money you have to work with the remodeling or construction when calculating its inception restaurant.

In designing the restaurant, there are certain areas that need to include in the design.

Customer Area – Located near the entrance, this area includes:

1. A host station, which is usually a small area with a podium where the hostess will be maintained for greet customers when they enter the door. There should be an area to store menus and a reserve list.

2. Bank station, with a cash register and a credit or debit card machine. There is usually some kind of toothpicks and mints available here, free of charge to the customer.

3. A living room, supplied with comfortable seating for customers who need to wait for a table.

The kitchen area is an important project restaurant start up, and where all food is prepared, cooked, baked, and where food storage, washing and sanitation place. As a matter of fact, this area need not be great, if arranged in the correct order. The servers must file the order in one end of an assembly line type of design and order full will be collected at the other end.

The 4 main areas of a restaurant kitchen are:

1. A cold preparation area – To form appetizers, salads and desserts. A counter and several shelves to place equipment, utensils, dishes, spices and other ingredients essential to prepare the food. You have to make this area large enough when you plan to start their restaurant.

2. A cooking station – This area is used by cooks or chefs. It will include preparation tables, steam tables, fryers, kitchen (s), iron, oven, small refrigerators placed under preparation tables, freezer, ice storage, broilers, exhaust fans, etc.. This area must be large enough for cooks or chefs move together. This is an important consideration in the planning of a restaurant in the implementation.

3. The laundry area – You do not want this area far from the cooking area for large pots and pans can be easily reached. You will need two separate sinks for washing and disinfection Kitchen equipment that is too large to put in the dishwasher. You also need a commercial dishwasher for dishes, glasses, cutlery, kitchen utensils and any another that fits in the dishwasher.

4. The food storage area – should include a large walk in cooler, and a large walk in freezer a balance, a table, a pantry of canned and dry, shelves for the freezer, pantry and refrigerator. A small room for clean clothes and dirty. When planning your restaurant start up, you will need to ensure that the rooms are large enough for storage needs for the restaurant the size you are planning.

Office Area – This area is for a desk, filing cabinet, computer, phones and any office and business equipment.

Rest room – This is an area where employees can post their personal items, and a zone to take breaks.

Dining – will need to figure about 12 square feet per customer to plan your dining area. You can choose the tables, booths or a combination both for seating customers. The most likely choose the seats you want when you are planning to launch his restaurant.

Bathrooms public – You need to provide at least one bathroom for customers, most establishments have one for men and another for women. Make sure are ADA compliant and well ventilated. You should choose a design that is easy to clean. The bathrooms will be kept stocked with paper towels and toilet paper at all times.

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