BARBER

SHOP
Barber Shop

BARBER SHOP AREAS AND SPACE CLEARANCES ARE

GOVERNED BY THE SIZES AND NUMBER OF SEATS
ILLUSTRATED BELOW:

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Barber Shop dimensions and clearances

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SUPERMARKET
Supermarket

■ SUPERMARKETS IS A BIG SCALE EMPORIUM OF

MERCHENDISED WHICH DOES NOT REQUIRES
SHOUTING AND ADVERTISMENT IN ORDER TO BE
NOTICED.

■ NORMALLY, SUPERMARKET HAS AN AVERAGE

AREA OF ABOUT 2,000 TO 3,000 SQUARE
METERS.

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Planning Considerations:

1. ABOUT 50% OF THE SUPREMARKET TOTAL EQUIPMENT AND

FIXTURES INVESMENT ARE REFRIGERATION EQUIPMENT
INTENDED FOR MEAT, DAIRY PRODUCE, FROZED FOOD,
DELICATESSEN AND THE STORAGE COOLERS NECESSARY FOR
EACH DEPARTMENT.
2. THE REMAINING 50% IS FOR GROCERY ITEMS. HALF OF
WHICH CAN BE NON-FOOD ITEMS SUCH AS; HOUSE WARE,
SOFT GOODS, GLASS WARE, HEALTH AND BEAUTY AIDS.
3. DELIVERIES ARE MADE AT THE BACK. PREPARATION AND
STORAGE ARE LOCATED AT THEREAR OF THE BUILDING,
MAKING THE SELLING SPACE MORE OR LESS SQUARE.

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Planning Considerations:

4. COLUMN LOCATION SHOULD NE KEPT OUT OF THE

SHOPPING AISLES, PROVIDING 2.00 METERS AISLES
BETWEEN 1.20 m. WIDE SHELVINF ISLANDS.
5. REFRIGERATED FIXTURES SHOULD BE PLACED NEAR THEIR
ASSOCIATED WORKROOM AND STORAGE COOLER.

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RESTAURANT
RESTAURANT

■ SPACE REQUIREMENT FOR A WELL PLANNED

RESTAURANT IS DETERMINE FROM THE RESULT
OF THE FOLLOWING INFORMATION.

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PLANNING AND CONSIDERATIONS:

1. WHAT VOLUME AND TYPE OF SERVICES TO OFFER.

2. THE NUMBER AND SIZES OF THE EQUIPMENT TO BE USED.
3. THE VOLUME OF NEEDED SUPPLIES.
4. THE NUMBER OF WORKERS PER EMPLOYEES REQUIRED.
5. SUITABLE TRAFFIC AREA.
6. SMALL CHILDREN MAY REQUIRE 0.08 SQUARE METERS SPACE FOR A CERTAIN
TYPE OF SERVICE.
7. AN ADULT WOULD NEED 1.2 SQ. METERS SPACE FOR COMFORT,
8. A BANQUET SERVICE NEEDS ABOUT 0.90 SQ. METERS PER SEAT.
9. FOR A DELUXE SERVICE RESTAURANT TO BE COMFORTABLE, REQUIRES ABOUT
1.8 SQUARE SPACE PER PERSON

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THE KITCHEN

■ In most restaurant floor plans, the kitchen

takes up about 40% of your space. This might
seem like a lot for a space that patrons never
see, but it’s the heart of your business. It’s
important that you start here on your
restaurant floor plan so you don’t shortchange
this area.

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ASSEMBLY LINE COMMERCIAL KITCHEN LAYOUT

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ISLAND COMMERCIAL KITCHEN LAYOUT

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ZONE COMMERCIAL KITCHEN LAYOUT

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RESTROOMS

■ If you can place restrooms near your kitchen

area, you can save money by tying into nearby
plumbing and water lines. Depending on the
size of your space, it can be a good idea to add a
staff-only restroom and changing area, too.

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RESTROOMS

■ Restrooms should be accessible, but separate, from

the dining area. Having a restroom door that adjoins
a dining area isn’t a comfortable situation for
anyone. In the restaurant floor plans below, you’ll
see the restrooms are adjacent to the dining areas,
but do not open directly onto the dining room. This
type of setup is convenient for all.

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BAR OR COUNTERTOP AREA (OPTIONAL)

■ A bar or counter service area can be a great

addition to a restaurant space, even if you’re
not a bar or quick-dining establishment. It
provides a comfortable waiting area if space is
tight and adds popular counter seating for
casual dining concepts.

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THE DINING AREA

■ This is the comfort zone of your restaurant

floor plan. Adequate seating and traffic flow
are the two most important ingredients in this
space. After that’s established, you can apply
design elements that communicate your
concept and brand. Your goal is an inviting,
comfortable space that pulls patrons in and
makes them want to return.

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RESTAURANT FLOOR PLAN SPACE PLANNING –
SUGGESTED AREA PER DINER

Dining concept Square feet per-person

Fine Dining 18-20 square feet

Full Service Casual Dining 15-18 square feet

Countertop Diner or Bistro Service 12-15 square feet

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 RESTAURANT FLOOR PLAN SPACE PLANNING – TABLE &
CHAIR SPACING

Unit Space between each

Occupied chairs 18-20 inches

Tables set in parallel 42-60 inches between sides

Tables set in on a diagonal 24-30 inches between corners

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THE ENTRY AND WAITING AREA

■ Your entry is the billboard for your restaurant.

It should communicate your concept and entice
passers-by to enter. Once inside, the greeting
and waiting areas depend on the type of
establishment. For fine and casual dining, this
area needs serious consideration if you have
wait times. For fast dining and cafe concepts,
this space can be minimal, especially if you
have a bar for counter service.

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THE CASHIER

■ The most ideal location of cashier’s desk or

counter is the right side of the door when
leaving the store. This will avoid cross traffic
with the incoming costumers.

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