Welcome to our blog, like, comment, share, ask for new topics & get involved.


Things to consider when planning your flow.

Spatial Design. by Arron Curtis

The spatial design of any restaurant is critical to its success. A well-designed room can make customers feel at ease and encourage them to stay longer, whereas a poorly-designed space can make them feel uneasy and cause them to leave sooner.

A well-designed workspace also adds to a more effective workflow by allowing employees to move around swiftly and easily. It is critical to consider both aesthetics and utility when constructing a restaurant environment. Aesthetically, you want to create a welcoming and comfortable atmosphere, with enticing colours and fascinating textures.

You want to make sure that the design maximises seating capacity, optimises efficiency, and provides simple access to supplies and equipment. When it comes to seating, the arrangement of the tables and chairs is important and should be comfortable and well-spaced.

In addition, the layout should be designed to optimise seating capacity while decreasing the number of employees required to serve customers. It's also crucial to think about how the area will be used for private gatherings or special occasions.

The arrangement of the kitchen and other back-of-house spaces should be well-organized and efficient when it comes to improving workflow. This includes having simple access to all tools and equipment, as well as clear walkways.

The impact that a great spacial design can have on your team is huge, get this right and watch how well people perform and that reflects well on your customers.

If you want to get our guide to the most important factors which can make a massive difference to your space, drop us a line and ask, and we will send this out for free.

Thanks for reading, please comment and reach out if you're planning anything we can help with.

Arron Curtis