How to design a restaurant: corridor space, work surfaces, accessibility

Corridor space

Designing a restaurant can be like designing a road network. Although we really consider the ‘traffic’ in any building or structure that we design, the traffic inside the restaurant is more complicated and needs more attention. Aisles that are too narrow can slow down production, while aisles that are too wide are a waste of space. We cannot just guess how much space a certain hallway needs. Needs a bit of analysis. However, we can use some standard measurements that foodservice facility designers use.

• Main traffic aisles are aisles used for the movement of people and materials from storage to production areas or from production areas to the point of service. They require 4-6 feet (1.2 – 1.8 m) width.
• A device with a protruding door should never be located in a major traffic aisle that 4 ft (1.22 m) large.
• A hallway 6 ft (1.83 m) wide can accommodate a refrigerator door or other protruding equipment.
• Single aisle with limited equipment – 2 feet 6 inches to 3 feet 0 inches (0.76 to 0.91 m)
• Double aisle with limited equipment – 3 feet 6 inches to 4 feet 6 inches (1.1 to 1.4 m)
• Single aisle with outgoing equipment – 3 feet 6 inches to 4 feet 6 inches (1.1 to 1.4 m)
• Double aisle with outgoing equipment – 4 ft 6 in to 6 ft (1.4 to 1.8 m)
• Low traffic corridor – 3 ft 0 in to 4 ft 0 in (0.9 to 1.2 m)
• Corridor with heavy traffic – 4 ft 0 in to 6 ft 0 in (1.2 to 1.8 m)

Work surfaces

A properly designed work surface is a key factor in the productivity and, eventually, the success of a restaurant. The worker or cook must be able to move easily making it more effective in production. Here are some key points to consider.

• In production areas, table tops are typically 30 inches (760 mm) wide because the average worker can reach only 30 inches (760 mm) from a standing position.
• The height of the work surface should allow the worker to perform different tasks without bending over.
• The standard height of the work surface used by most designers is 34 to 37 inches (864 to 940 mm).
• Height variations can be created by cutting boards on the table (increase height), floor mats (decrease height), or adjustable table legs.

Accessibility

In any structure, people with disabilities must always be considered. Discrimination is a big NO. Accessibility must be present in every plan you make. Here are some guidelines (based on the Americans with Disabilities Act) that we might use.

• Corridor width: All accessible fixed tables must be accessible through at least one access corridor 36 in. (915 mm) clear between the parallel edges of the tables or between a wall and the table.
• Dining Areas: In new construction, all dining areas, including raised or sunken dining areas, loggias, and outdoor seating areas, must be accessible.
• Food service lines: Food service lines must have a minimum clear width of 36 in. (915 mm), with a preferred clear width of 42 in. (1065 mm) to allow passage around a person in a wheelchair. The tray guides must be mounted at a maximum height of 34 in. (865 mm) above the floor.

There you go. Three critical parts that play an important role in the success of the restaurant you are designing. Remember to always pay attention to every detail!