If you are planning an espresso bar / cafe opened, the development of effective store design and layout will be a major factor in positioning your company for success.
Speed of service is critical to the viability of a coffee shop. Effective ergonomic design allows you to store, sales, maximizing the number of customers as possible during peak periods. Even if your business can be open 12-16 hours a day, since 80%Sales are likely to be at 20%. Coffee is mainly a drink in the morning so that the uptime of the day (times when it is very likely that a number of waiting customers) can meet from 6.30 am to 08.30 a clock watch, and then again at noon . If you have a bad layout of the store that has no or a logical and efficient process for customers and employees, then the speed of customer service and product preparation will be affected.
Think of it like this, when someonepulls the door of your shop and see five people standing and waiting in line to order, there will be a good chance to wait in line, and make a purchase. But if they see that 20 people in line, there is a high probability that they will find that the wait is too long, and are easy to grab a coffee somewhere else. This is money that just missed the cash register! And when they come to your shop several times, and often there is a long line of waitingCustomers may decide that probably not a viable option for coffee, and never will be again. Poor design slows the whole process of service, resulting in a long line of waiting customers and lost sales. So really, the business daily income will depend on how many customers can be served during peak periods and good store design business is essential to achieve this goal!
The financial impact of poor design store can be substantial. Whythis example, let's say the average customer will be $ transaction for your coffee shop 3.75. If you have a line of customers waiting each morning from 7:00 a 08:30 clock, it means you have 90 minutes to Crunch, where you have to go through as many customers as possible. If you can serve the customer every 45 seconds, it will serve 120 customers in 90 minutes. But if it only takes 1 minute and 15 seconds for each customer service, so you need only to 72Customers. 120 customers x $ 3.75 = $ 450.00 x 30 days per month = $ 13,500. 72 customers x $ 3.75 = $ 270.00 x 30 days = $ 8,100 per month. This represents a difference of $ 5,400 in sales per month ($ 64,800 per year) only 90 minutes of activity every day!
What should I do to plan your bar? First, understand that putting together a good design is like a puzzle assembly. You must put all the pieces in the correct ratioeach other until the end with the desired image. This requires some 'trial and error to make things right. I drew hundreds of coffee-bar in the last 15 years, and I can honestly say from experience that will take me a few attempts to produce an optimal design.
The design process begins with determining the desired save menus and other features. If you want to store area, then obviously you need to plan in the plan includes an oven, hood,Sheet pan rack, a large dressing table, and maybe a mixer. If you have a private meeting room for large groups, this is an extra 200 square feet or more must be designed for the plan as well as square footage you are already allocated for the meetings of the regular customer.
The menu planned and other corporate functions should guide decisions about the size of the chosen place. How many square feet are required, all necessary equipment, furniture and other features to be adaptedtogether with your people want?
Normally, only the space for home before the service area required (in cash, beer and espresso machines, pastry, mixer, etc.) behind the house (storage, preparation, cleaning and office) and 2 ADA bathrooms approximately 800 square feet of space for food prep when consuming large, baking, roasting coffee or cooking time, this floor area of 1,000 to 1,200 or more to grow. Whatever is left inYour space to become your sitting room.
Max - that a typical 1,000 m² m coffee bar will serve drinks and biscuits, just allow for the seats probably 15-20 customers! Boost to increase the square footage to 1,200 square meters and a capacity of 30 or 35. If you want to prepare sandwiches, salads and some other foodstuffs on the spot, must be enough space to seat 35-50 1400-1600 square jobs each.
Therefore, it is necessary to determinethe tasks performed by each staff position is to manage the plant and equipment needed for this task points can be identified.
Typically, your office running the register, BREW and serve coffee and serve cakes and desserts. Your bartender will make all your espresso-based beverages, tea, chai, hot chocolate, Italian sodas, mixers and all beverages. If it rolls, sandwiches, wraps, salads, prepare snacksand appetizers, or baking on the spot, then a person will be required for the preparation of the food. And if you expect high volume, and is used in or on pottery, a bus-person/dishwasher a necessity.
After determining what you are used to rent space to you, and what each employee is responsible, will be ready to begin the design process. I usually start my work, from the design of the rear door of the room and my approach.You must be in all the necessary functions to meet your design bureaucracies and facilitate your menu before making plans for the living room of the customer.
Your back door, most likely serve as an emergency exit emergency, so you need a corridor connects to the dining room. Determine your bathrooms 2-ADA in this corridor would be helpful. And since the supply of products will also probably due to a back door with access to yourBack storage area of the house would also be practical.
In the back of the house, at least, you need a water heater, water treatment, dry storage, refrigeration and storage back-up freezer, ice maker, an office, a 3-compartment sink for dishwashing machines, shelves have been washed to include, cleaning bucket sink and hand washing sink. It is all the food prep, and adding a food preparation sink and dressing table will be required. If this is baking, make ice, kitchen, or coffeeRoasting, all the equipment necessary for these functions should be added.
was scheduled after all the features on the back of the house, then you are ready to begin your design on the front of the house and drink in the service area of preparation. This area is probably a pastry case, cash register (s), beer and coffee grinder (s), espresso machines and grinders, a dipper well, maybe a slush machine, blender, ice box holding, wash sink,Hand washing sink, cold under the table (in espresso machine and mixer) and a microwave.
When food is simple and sweet on sweet, you may need a Panini Toaster Grill, a refrigerated sandwich / salad preparation table, warmer, soup kitchen, toaster, etc. Add when you think of first serve, ready to serve sandwiches, wraps and salads, along with a selection of beverages in bottles, is expected to reach Open-front refrigerator in merchandising are considered.Serve ice cream or ice cream? If the answer is yes, then an ice cream or ice cream dipping cabinet will also need an extra arm.
Finally, when all the working areas of the bar have been designed, the seats client to create. This is, of course, your tables and chairs, sofas and comfortable chairs, tables, and perhaps a window or a stand-up bar with stools. Impulse buying and selling goods retail shelves shouldestablished, and a condiment bar should close, where customers collect their drinks.
A few words on the sofas, upholstered chairs and large tables. Living room furniture kind of takes a lot of space. If you plan to be opening the evening, and may be beer and wine, and with comfortable seating is provided in a relaxed atmosphere important, then by all means do. But if you Space is limited and not try to encourage peoplerelax and stay for a long period of time, then stick with tables and chairs. The more people you place, the greater the profit potential!
Special features of the gateway to the Spice Bar was organized in a logical sequence. As you enter the front door for your customers if their infrastructure ahead of them to take the pulse-buy product presentation and the dough before the event to come to order (where the cash register, cash register, and the menu tab isis located). The exposure of clients to the terms of impulse and biscuits, before ordering, to substantially increase sales. Then, after the payment order and it was done, they should bottom-line away from the cash register to pick up their drinks, and finally the spice bar should decide on this point. Be sure to wait for your question separately in terms of product pick-up of at least six feet, otherwise customers can begin to penetrate their drinks inThe space of this Ordinance.
Do not make the mistake that many novice designers do together. These tasks are randomly so that customers change the direction to proceed and cross the line of customers expected to attend the next destination in the order of service. Or do their espresso machine is a focal point where they enter the store, forward it to the cashier to the customer the way we travel. Customers who inevitablytried to order from the bartender before being told that must first proceed to checkout. If this happens several times a day, the confusion and slows down drinks is the result.
On the side of the bar employees, labor and product flow are even more important. All measures are useless or wasted movements slow from a less than optimal design, production line workers. All products must seamlesly flow in one direction on the finalPick-up point. For example, if a particular element of preparation is a process in 3 phases, so the positioning of the equipment should allow for the 3 phases occurring in sequence in a linear direction, the final step occurs at the nearest place where the customer is served.
The equipment must be set so that they can be grouped in the vicinity of the worker (s) that you use it. Beyond the equipment need empty spaces left on the work surface to keep the ingredients and smallGoods (tools) used in the formulation. Bench space is also required for menu items that should be built. Think of the grouping of devices for various functions such as workstations. Tries to shrink several stations and close to one another, but make sure you have enough space between each employee so they do not cross to work, which workers could contribute to collisions.
Creating jobs defined, you can set differentThe staff behind the counter if necessary. If employed, you may need to have two cashiers, one person only bagging pastries and coffee, two bartenders behind the espresso machine, a perhaps even his own person to the mixer. Are you prepared sandwiches and salads to order, then someone else should be added to his contract with the task. Keep your stops close to each other allows an employee to easily access all the equipment in a very slowBusiness, saving valuable work of dollars.
When the equipment is linked to each other, keep in mind that most people are right handed. Stepping on the right side of the espresso grinder espresso machine for access is more convenient if you feel to move to the left. Similarly, your storage bin is located on the right side of your blender, so if you can scoop ice cream, hold the bowl or blender jar with his left hand and shovel with his right.
How do you handleYour store design, equipment, if you choose your space to meet the needs of your business volume expected. A site occupied most likely need a double or twin room, coffee brewers air-pot (one that can simultaneously deliver two pots), as opposed to a single company. If you sell a lot of cocktails and ice will be sufficient to wait for the ice maker under counter, one that can only produce 100 pounds of ice per day or less are not. You should instead look for an efficientIce maker (one that can do 400 or 500 pounds. Day) in front of the back of the house of ice and transport to a container of ice company. Are you going to bring in ice cream cakes and ice cream? Then, a 1 door reach in freezer in the back of the house that is probably not enough for you storage needs, consider a 2 or 3 doors. I recommend getting a 3-group espresso machine for each site, the 150 or more drinks per day can generate. And I can tell you from experience, you can never have too muchDry or refrigerated storage!
Make sure all the equipment you choose will be acceptable to take to your local bureaucracy before the purchase and delivery. All devices in general have UL and NSF certification or similar acceptable foreign equivalent. Their bureaucracy is more likely that the manufacturer's data sheets for all equipment to test this showed that first approve your plans.
ADA (American with Disabilities Act)Compliance also come into play when designing your bar. In some areas of the country, this is only on those areas of the stores that is used by customers to apply. However, other bureaucracies require the entire company to be ADA compliant. Here are some of the basic requirements are the respect of the code:
• All corridors and streets of the island must be 5 feet wide (minimum).
• All the heights of work surface is 34 cm high (36 instead of the standardmm high).
• 18 cm of free space on the wall must be provided on the doors strike-side (the side with the door handle).
• All hand sinks must be ADA friendly.
• All bathrooms must be ADA-compliant (5-foot area of response for wheelchairs, handrails in the bathroom, acceptable space around the sink and toilet hand washing, etc.).
• May not be OK with ramps, steps in the right direction.
• If your room is equipped with several layers, then any function can be found ona level where the disabled access has not been provided, if not the same feature works on a level where it exists anywhere.
You can find the complete rules for ADA compliance to the following website:
http://www.access-board.gov/adaag/html/adaag.htm
About the layout of basic equipment shows new partitions, cabinets, appliances, fixtures and furniture, you need some additional designs to produce the lead and contractors identifiedBureaucracies.
Electric Piano
An electric piano will be necessary, the position of all the points necessary to demonstrate the use of the devices. Information such as voltage, current, phase, Hertz, special instructions (like "requires a dedicated line), and horizontal and vertical position of each output should all be specified.
A small, simple cafe could even with a 200 amp service, but typically 400 A is required if your equipment packageterms such as an electric water heater, dishwasher and high-temperature cooking (ovens, grills, etc.) included.
Needed in addition to electrical work for your specific equipment for the coffee business, you may need to adjust more or reconfigured existing electric lighting, HVAC, general-purpose shops and outdoor signs. You also have your electrician to run all the necessary speaker cables, TV / Internet cable and remote cash register receipt printer cablesame time be the installation of power lines. Finally, make sure your electrician contains provisions for illuminated exit signs and battery powered emergency escape lighting system when needed.
Floor Heating
A plan with all the features of heating will be required. At least, this show stub-in positions for all sources of water demand (hot / cold), sewer, water heater, water purification system, grease interceptor (if necessary), healthetc.
During the escape typical P-trap should be acceptable to the majority of installations and equipment, some need an air gap drain. An escape of air gap does not go to the "S" changes into a P-trap. Instead, the derivation is straight down the piece of equipment or device, and ends 2 cm above the edge of a floor drain porcelain sink. The porcelain sink is usually integrated directly into the ground. The gap between the discharge line from the device orFurniture and the bottom of the pool, preventing bacteria in the exhaust pipe of migration into the device or mobile. I sink drain following equipment on a manhole in the creation of a health-Plan:
• Espresso Machine
• Dipper wells
• Ice Maker
• ice holding bin
• Food prep sink
• soda dispensers
To save the life of your water filtration system, only your espresso machine and coffee maker mustsupplied by recycled water. Coffee is 98% to 99% water, so a good quality water is essential. The ice maker should only require a simple particle filter on the input power (unless the water quality is terrible). There is no need of water, to be used for hand washing and dish towels, cleaning rags, cleaning toilets, washing floors and filter!
Be aware that many bureaucracies have become a grease interceptor for the release of their 3-compartment sink and hardwareDishwasher. A grease interceptor is basically a box with baffles that trap the fat before it can reach the public sewer system.
Also understand that it is a typical shop area with a water heater with enough capacity to handle your needs. If your room was a type of food service operation, you will probably need to replace it with a larger one.
When cutting trenches in the soil will need to install the floor chinaSink, grease interceptor and discharge lines run, then a couple of general purpose floor drains at the same time behind the counter, and in the back of the house will prove useful. Floor drains, you can get away squeegee when fluid losses, and washing floors.
Finally, if you have any new walls that alter as you, you can have custom irrigation system for your room or reconfigured.
Cabinet elevations
DrawCabinet elevations (the view you had when you were standing in front of your cabinets) would, will require that your carpenter to all the functions that need to integrate in your closet design course.
These increases are not intended to buy the production drawings for carpenters, but they are just a reference, as the functions required and desired configuration. Where do you want drawers and under counter storage space, and this is where you want to antethat storage under the bench? Where should open space for the inclusion of under refrigeration bench and trash are left? Will face the toilet bowl dispenser mounted below the table top? These increases will give the master carpenter with a clear understanding of all these functions.
During your kitchen cabinets at home is usually 24 inches deep, for commercial applications, which should be 30 inches deep and 33 inches, if one is to be inserted under counter refrigerator.Include an indication of the size of an open room under the table cold, you should allow a few inches longer than the physical dimensions of the device, so that it can be easily inserted and removed for daily cleaning.
Dimensions Schedule
You must create a plan that shows all the critical dimensions for the new partitions, doors, furniture and fixtures. This, of course, help to ensure that everything ends where it is probably toobe, and are the right size.
One last thought on the design, unless the space is created is a clean, vanilla shell (that is, nothing is currently in the room, except maybe a toilet ADA), you must ensure that all features that you think waiting will be acceptable to your local bureaucracy. Many old buildings were not designed to have the code. If the industry remains the same (your place was occupied by a charity foodfirst), then a couple of times all of the non-compliant will continue to be maintained-in, which means that it is not necessary to bring them to current needs. But do not rely on this! You must check with your local bureaucracies to make sure. More and more I see bureaucracies require the new contractor to renovate, so that all features are compatible with the codes. have the means you can rip bathrooms and corridors, add fire systems, and provide ramps, where steps. Better to know everythingthese things before starting the design of the shop!
I always tell my clients advice that if I came across a perfect design and layout for them, they will never ... because everything will be exactly where you expect it to be. Unfortunately, if you provide less than optimal design for your bar, you probably will not know until you start it with the work. Change design flaws or defects after the fact, extremely expensive. Correcting these errors can notThey lost even more than the cost of potential revenue. For this reason, I recommend using an experienced coffee shop Space design the layout for you, or at least put the design you have created post. This payment of dividends.
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