Things to Consider When You Are Having a Restaurant Built

A grand opening is nice, but is everything in place? Make sure the restaurant itself is in the right place, and the entrance is easy. There are quite a few things that need to be simple when you’re in the works of starting your restaurant from the ground up. Things to think about when you are having a restaurant built include whether you will need a drive thru window, the placement of the entrance, and backdoor placement for receiving supplies.

Drive Thru Window

Even if your restaurant doesn’t start off with a fast food option it doesn’t mean that option won’t be there in the future. If you’re used to people having to come inside and wait a while for their food, what if there were a few things you could serve right out the window for the quicker orders? That is something to consider. You could add to the menu outside that only certain orders are available through the drive thru or you can let the patrons order from the drive thru and pull up and wait. If you never feel like that will be your case, then you can forget the drive thru window and add a curbside if you ever need it.

Entrance Placement

You want your entrance to be as convenient as possible. Please also consider parking. It’s important to be able to pull traffic right into your restaurant off the road. The best way to do that is to design an entrance that allows drivers to come right in. Then, there needs to be ample parking near the actual doors to get in. You don’t want your patrons walking from some far to get inside your restaurant. Make it as convenient as possible, they will already have to wait for the food. I’ve skipped out on places because it wasn’t convenient to get to them. Whenever that happens I find myself questioning the discussion during the design of everything.

Backdoor Placement

Getting trucks in and out of your parking lot is important as well. Is a safe and obvious place in the back for you to receive supplies? The drivers will need to find this entrance easily, otherwise you will have supplies being walked through your front door. The faster and simpler you make this process the better it will be for everyone. If your supplier is local, maybe you can schedule your supplies to be dropped off during slower times or before the restaurant opens so there isn’t much disruption and you have everything you need by the time you open for the day. Restaurant construction is a great time as an owner to think about the big picture of what is going to make the restaurant convenient and allow it run efficiently. You will need to consider the kitchen and storage area placements as well as the dining areas and bathrooms.

Conclusion

When getting ready for to build a brand-new restaurant you will need to consider things on the inside and outside. To make the restaurant function properly as a business the design will need to be considered tremendously. When you’re in the construction stages think about whether or not you need a drive thru window, where the front entrance for guests will be and where the back entrance for supplies will be.

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