Mario Villegas Seattle - How the space is laid out is vital to the flow for customers and staff
There are laws and suggested rules to follow
The Entrance: A transition Area - The area for the host/hostess
The Bar Area: Away from the dining room in a place where you don’t walk thru dining area to get to the bar.
Distance from the back wall to the front of the bar counter needs to be at least 8 ft.
Back bar is typically 2 ft deep and 42 inches high. Counter area, front bar, is typically 3 feet deep and 42 inches high
Grease Trap - clean them regularly
Covered lighting – recessed fluorescent is preferred.
Open floor sink (drain) under both the dishwasher area and three-compartment sink
Hood system above all cooking equipment with makeup air and fire suppression system- this also needs regular cleaning
Hand Sinks (specific codes)
Dining Room
• Only use comfortable chairs and bar stools
• Do not skimp on lighting fixtures
• Have strategically place service stations
It is always important to work with and architect beforehand to design and build your restaurant. Find a commercial architectural firm with previous experience on restaurants. This firms can not only assist you with all the design and build out but also they can guide you with process of constructions permits. This can save you time and money.
Mario Villegas is an experienced management consultant, presently serving as the President at Twilium Management Group. Mario Villegas Seattle has a successful track record for determining operational inefficiencies and leveraging analytical thinking to flawlessly integrate latest processes, procedures and strategies that impact the bottom line.
There are laws and suggested rules to follow
The Entrance: A transition Area - The area for the host/hostess
The Bar Area: Away from the dining room in a place where you don’t walk thru dining area to get to the bar.
Distance from the back wall to the front of the bar counter needs to be at least 8 ft.
Back bar is typically 2 ft deep and 42 inches high. Counter area, front bar, is typically 3 feet deep and 42 inches high
Grease Trap - clean them regularly
Covered lighting – recessed fluorescent is preferred.
Open floor sink (drain) under both the dishwasher area and three-compartment sink
Hood system above all cooking equipment with makeup air and fire suppression system- this also needs regular cleaning
Hand Sinks (specific codes)
Dining Room
• Only use comfortable chairs and bar stools
• Do not skimp on lighting fixtures
• Have strategically place service stations
It is always important to work with and architect beforehand to design and build your restaurant. Find a commercial architectural firm with previous experience on restaurants. This firms can not only assist you with all the design and build out but also they can guide you with process of constructions permits. This can save you time and money.
Mario Villegas is an experienced management consultant, presently serving as the President at Twilium Management Group. Mario Villegas Seattle has a successful track record for determining operational inefficiencies and leveraging analytical thinking to flawlessly integrate latest processes, procedures and strategies that impact the bottom line.
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