How to design and layout of a coffee shop or Espresso Bar

If you are planning to open an espresso / coffee shop, you can develop effective business and design will be the most important factor in positioning the company for success .

Speed ​​service is critical to the profitability of the coffee business. An effective ergonomic design allows shops to maximize sales by serving the many customers as possible during peak business periods. Despite the fact that the business can be open from 12 to 16 hours a day, in reality, 80% of sales are likely to occur during 20% ​​of the clock. Coffee drinks mainly in the morning, so at busy times of the day (for those times when you are most likely to have a number of waiting customers) may be 06: 30-08: 30, and then again around lunchtime. If there is a bad business arrangement that is not logical and efficient flow of customers and employees, the speed of customer service and product preparation deteriorates.

Think of it like this; if you pull open the front door of the shop and see five main line to order, there's a good chance you can come in line and purchase. But if they see that the 20 people in the queue, there is a high probability that they will determine that the wait would be too long and you just have a coffee somewhere else. This is money that just evaded the cash register! And when they come into the store several times, often find waiting in the long line of customers, you may decide you are not a viable option for coffee and probably never return. Poor planning slows down the whole service process, so customers waiting in a long line, and lost sales. So in reality, the daily business income will depend on how many customers you can serve during peak business periods, and good design shop will be essential to achieve this goal!

The financial impact of bad design shops can be significant. For this example, let's assume that the average customer transaction in the coffee business will be $ 3.75. If you have a number of customers waiting every morning 7: 00-08: 30, it means that the time for 90 minutes crisis which you have to drive through the many customers as possible. If you are able to serve the customer every 45 seconds, it will serve 120 customers in 90 minutes. But if it takes less than 1 minute 15 seconds of service to every customer, you will only be able to serve 72 clients. 120 customers x $ 3.75 = $ 450.00 x 30 working days per month = $ 13500th 72 customers x $ 270.00 = $ 3.75 x 30 working days per month = $ 8100 or more. This means the difference between sales of $ 5,400 per month ($ 64,800 annually) coming in just 90 minutes of activity every day!

So how to go to the design of the café? First, understand that putting together a good design, such as assembling puzzle. It is necessary to fit all the pieces together in proper relation to the end of the desired image. This may require a trial and error to get things right. We have designed hundreds of cafes in the last 15 years and I can honestly say from experience, but it still takes me a few tries with an optimal design.

The design process begins with determining the menu and other functions that you want to store. If you plan to do in-store baking, then obviously you need to include in the plan, an oven, extractor hood, sheet pan rack, great preparation table, and maybe a mixer. If you plan to have a private meeting room for large groups, then an extra 200 sq. Ft. Or more will be designed in, in addition to normal customer seats of the space you are allocating.

lead to the planned menu and other business functions selection decisions about the size of the place. How many square meters you will need to fit all the necessary equipment, supplies, and other functions, as well as the required capacity?

Usually, only the space required for the service in front of the home area (cash, beer and espresso machines for baked goods, mixers, etc), back of the house (storage, prep , dishwashing and office areas) and 2-ADA restrooms, consumes about 800 sq. ft. If space prep dishes, baking, roasting or cooking will be required, this can increase the square footage from 1000 to 1200, or more. We will always differ from within our remaining after that will be the seating area.

Thus, a typical 1,000 sq. Ft coffee, cakes and drinks and simple but is likely to allow the seat 15 to 20 customers – up! Increase the floor area of ​​1200 sq. Ft., And the seats should be increased to 30 or 35. If you plan to prepare sandwiches, salads, and a few other foods on site in 1400 and 1600 sq. Ft. Space sufficient for 35-50 seats, respectively.

Next, you need to define the responsibilities of each employee position will be made so that the necessary equipment and fixtures realization of these tasks can be placed in the right places.

Generally, the cashier will operate the cash register, beer and serve drip coffee and serve pastries and desserts. A barista makes every espresso-based drinks, tea, chai, hot chocolate, Italian sodas and drink mixer. If you will be making sandwiches, panini, wraps, salads and light meals or baking will be on the spot, then a person dedicated to food prep will be required. And, if you anticipate a large scale, and for, or ceramic, a bus person / dishwasher may be necessary.

Once you have determined what you will serve, will lease the space and we will be responsible for all workers, it will be ready in the planning process. I usually start the planning work in the back door of the space and work my way forward. You have to plan all the features that are needed in order to comply with the bureaucracy and make it easier on the menu before seating plans of the client.

The back door had probably serve as an emergency to the emergency exit, so you'll need to switch to a dining hall. Their place in the two-ADA restrooms off this corridor would be a good way. And, as the transport of products is likely to occur at the back door, having access to back of the house would be convenient storage.

of back to the house a minimum, you need to include water heaters, water treatment systems, dry storage area in back-up refrigeration and freezer storage, ice-making machines, office, three-compartment dishwashing sink , stand-washed wares, mop bucket sinks and a hand wash sink. Is there any food preparation, and the addition of food preparation sink and table preparation will be needed. If you do baking, making ice, cooking or coffee roasting whole, all equipment necessary to these functions can be added.

Once all the functions have been designed in back to the house then you are ready to start the design work to the front of the house service and beverage preparation area of ​​. This area probably contains the pastry case cash register (s) for drip coffee maker and grinder (s), coffee machine and mill, a diving well, possibly a granita machine, blender, ice storage tanks, blenders, rinse the sink, hand wash sink, under-counter refrigeration (a coffee maker and mixers) and microwave.

If you are serving too simple pastries and desserts, you may need to add a panini toaster grill, a cold sandwich / salad preparation tables, soup cooker / warmer, toaster, etc. If you plan to serve pre-made, ready-made serve sandwiches, wraps, and salads and a selection of bottled drinks, open front, reach-in refrigerator merchandising should be considered. Serve with ice cream or ice cream? If the answer is yes, then an ice cream or ice cream dipping cabinet will be needed, as well as another diver.

Finally, if all work areas of the bar is designed to be laid out in the customer seating area. This, of course, include a cafe tables and chairs, sofas, comfortable upholstered chairs, coffee tables and maybe a window or stand-up bar stools. Impulse buying goods and retail shelves must be created and spices should be placed near a bar where customers can pick up drinks.

A quick word sofas, upholstered chairs and large tables. Living room type furniture takes up a lot of space. If you are planning to open evenings, and maybe a beer and wine, and having comfortable seating will be important in creating a soothing atmosphere, then by all means do it. But if a few seats, and not trying to encourage people to relax and stay a long time, stick to coffee tables and chairs. The more people know about space, the higher the income potential!

Features of the entrance door to the condiment bar should be arranged in logical order. As the customers at the front door of the travel routes take longer to impulse buying merchandise display, and the dough before you arrive at the point of order (where the cashier, cash register, and the menu-board will be located). Exposing the pulse of the customers and bakery products before ordering, dramatically increase sales. Then, after the order and payment have taken, they continue going down the line-cash pick-up drink, and finally, the spice bar must be placed beyond this point. Be sure to separate the product from point of order pick-up at least six feet, otherwise the customers waiting to drink begins to penetrate the space of order.

Do not make the mistake many inexperienced designers often make. Arrange these features in a random manner so that customers change direction and cut back across the line of customers waiting to go to the next target in the service order. Or that the coffee maker is a focal point for those entering the store, you can put before you by the cashier of the client's path. Customers will inevitably end up trying to order in front of the barista informed them of the need to proceed to the cashier first. If it happens dozens of times a day, confusion and slowed beverage industry will be the result.

The employee side of the counter, work and product flow even more important. resulting from sub-optimal unnecessary steps or less wasted motion employees planning to slow down production. All products should be conducted in all directions in seamlesly the final point of the pick-up. For example, if a given element is a three-step process, and then placing the device to be made in step 3 to a linear direction, which may occur in the last step of the closest point where customers will be served.

equipment to be grouped so that the close proximity to the employee (s) who will use it. Beyond the actual equipment, empty spaces should be left on top of the counter for storing ingredients and small wares (assets) product used in the preparation. Counter top space will also be required where the menu items will actually be assembled. Think of the grouping equipment other work functions stations. Try different stations are in close compact and close working relationships, but make sure that there is enough space for each other so that the employee's working hours do not cross paths, which may contribute to the employee conflicts.

specific workplace

Create allows several employees behind the counter if needed. If you are busy, you may have two cashiers, another person just bagging coffee cakes and beer, two baristas behind the espresso machine, a maybe even a dedicated person working in a blender. If sandwiches and salads made to order, you need to add another person to handle this task. Keep close to the station employee allows easy access to all the equipment during very slow periods of business, thus saving labor dollars.

If you arrange for equipment related to each other, no matter that most people are right-handed. Moving to the right of access to coffee espresso grinder will feel more comfortable as they should move to the left. Similarly, place the ice storage bin to the right of the blender, so if you scoop the ice, you can hold the cup or blender pitcher in the left hand and the right blade.

you create your store layout, equipment selection must fit the space and the needs of the expected business volume. A busy place probably need a double or twin, air tanks, drip Coffee machine (one that can cook two pots at the same time), against a brewery. If you sell a lot of pre-mixed drinks and ice and under counter ice maker, one that can only produce 100 pounds of ice days or less will not be enough. You must instead look for the large capacity ice maker (the one that you might have 400 or 500 pounds. Per day) in the back of the house and the ice icy road holding bin up front. We plan to frozen desserts and ice cream? Then one door reach-freezer in the back of his house is probably not appropriate for storage for your needs, so you'll need to consider a two or three doors. I always recommend a three-group espresso machine in any location that generates 150 drinks per day or more. And I can tell you the experience you can never have too much storage space for dry or frozen!

Make sure that the selection of all equipment will be acceptable to the local bureaucracy to purchase and take over it. All ads are usually approved by UL & NSF or a similar, acceptable foreign equivalent certification. The bureaucracy is likely to want to see the manufacturer's technical specifications for all equipment to check this fact before they approve the plans.

ADA (American Disabilities Act) compliance will also come into play when designing the cafe. In some areas of the country, it is only those areas of the store that will be used by customers. However, other bureaucratic require the entire store to be ADA compliant. The following are some of the basic requirements of compliance with Code:

• All hallways and the island should be 5 feet wide (minimum).

• All worksheets must be working height of 34 feet tall (instead of the usual 36-inch height).

• 18 inches of wall space should be provided free-strikes sides of the doors (on the side of the handle.)

• All handwashing sinks must be ADA friendly.

• All bathrooms have ADA-compliant (5 legroom wheelchair turnaround, handrails toilet at a reasonable distance around a toilet and hand washing sink, etc).

• No action has, ramps are all right at the right pitch.

• If space is multi-level, then there may not typical to a level where disabled access is not guaranteed if the same function does not exist a level where it will be available.

found in the full compliance with ADA requirements at the following website:

http://www.access-board.gov/adaag/html/adaag.htm

beyond the basic equipment floor plan presenting new partitions, cabinets, appliances, equipment and furniture, you'll need to prepare some additional drawings to guide the entrepreneurs and satisfy they bureaucracy.

electric Plan

An electrical plan will be required to show the location of all the stores required to operate equipment. Information such as voltage, current, phase, hertz, special instructions (as in "requires a dedicated circuit"), and the horizontal and vertical location of each outlet, you are all set.

is a small, simple cafe can get away with 200-amp service, but typically 400 amps will be needed if the equipment contains package as an electric water heater, high-temperature dishwasher or cooking equipment (oven, panini grill etc.)

in addition to the electrical work needed for the coffee business-specific devices, you may need to adjust the existing electric backup or reorganize lighting, HVAC, general-purpose convenience stores, and external signs. Also, the electrician to run the necessary speaker wires, TV / internet cables, remote and cash register receipt printer cable at the same time they are installing electrical wiring. Finally, it is important that the electrician takes care of the illuminated exit signs, emergency evacuation lighting system and if necessary a battery-powered.

Water Plan

The Plan, which outlines all the plumbing function will be required. Minimum, this should be noted stub-places all the necessary water source (hot and cold), sewers, water heaters, water purification system, grease interceptor (if necessary) bathroom fixtures etc.

While a typical P-trap should drain most of the fixtures and equipment to be acceptable, some will require a gap drain. Air gap drain does not go through the "S" shaped twists on the P-trap. Instead, the channel line is straight down equipment or component and stops two inches high on the edge of a porcelain floor sink drain. This porcelain basin drain is usually installed directly on the floor. The air gap in the drain line to the equipment or component and the bottom of the pool, preventing the migration of bacteria in the sewer pipe or assembly of the equipment. It channels the following pieces of equipment on the floor sink drain when creating a water supply plan

• Maker

• diving wells

• Ice

• Ice storage container

preparation

• dish washing

• beverage dispensers

to save the life of the water filtration system, only coffee and coffee should be managed by water. The coffee is 98% and 99% of water, so that the good quality water is essential. The ice maker just need a simple particulate filter incoming lines (except when the water quality is terrible). There is no need to filter the water that will be used and hand dishwashing detergents, cleaning rags, flushing toilets and washing floors!

Be aware that a lot of bureaucracy now requiring grease interceptor drain line to the 3-compartment sink washing machines and automatic dishwashers. The grease interceptor is basically a box baffles traps the fat before it enters the public sewer system.

also understand that a typical retail space heater does not come with enough capacity to handle your needs. Unless the place was formerly operation with some food, you probably need to replace it with a larger.

If the cutting trenches in the floor will be installed porcelain floor sink, a grease interceptor and run drain lines, and establishing a general-purpose floor drains in the same time behind the counter and in the back of the house, it will be useful. Floor drains will allow the squeegee fluid away when spills occur, and when washing the floor.

Finally, if you have converted a few new walls, it is possible that the fire suppression system is set in place and configured.

Cabinet rose

Drawing cabinet heights (a view you would have if you were in the lockers before), will be necessary for the furniture industry to you need to understand the functions built into the cabinet designs.

These increases are not meant to store a manufacturing drawings cabinetmaker, but only serve as a reference, showing required functionality and the desired configuration. Where would you like cabinets and under counter storage space; and where you want the cabinet doors under counter storage? Where to stay in the open space under counter refrigeration and placement of dustbins? There will be cup dispensers to be installed in the cabinet face under the counter top? These increases provide a cabinetmaker and a clear understanding of all these features.

While the lower kitchen cabinets at home are usually 24 inches deep and 30 inches in commercial applications to be deep, and 33 inches when under counter refrigerators are inserted. In addition, when specifying the size of the reception desk open bay under refrigeration, sure to be a few inches more than the physical dimensions of the equipment, so they can easily be inserted and removed from the daily cleaning.

Dimensions Plan

We need to create a floor plan showing all the critical dimensions of the new partitions, doors, cabinets and fixtures. This, of course, help to all ends up, if you suppose that, and it will be the right size.

One last thought of the design; unless the area is the design of pure vanilla shell (meaning nothing now, space, except perhaps an ADA restroom) then you need to make sure that all the features that you are considering keeping acceptable will be local bureaucracy. Many older buildings are not designed to codes. If your business type is the same (a player in the food service facility before) then some time in the wrong features will be exempted in which means you don & # 39; They must bring them to the current requirements. But do not expect this! You need to ask the bureaucracy to make sure. I see more and more business owners need a new bureaucracy to remodel so that each function is compatible codes. This means that you might have to rip-out bathrooms and hallways, add fire-fighting systems and ramps where steps. It is better if you know all these things before you start to shop design!

I always tell my consulting clients that if you create a perfect design and layout them, they will never notice … because everything exactly where you expect it to be. Unfortunately, if you create a less optimal design of the cafe, you probably do not realize until you start working on it. After changing the design of errors or omissions in fact, it can be very expensive. It does not improve the mistakes can cost you up to greater loss of potential sales. For this reason, we strongly recommend that you use the coffee business premises of experienced designers create the layout for you, or at least to review the design is created. If you do so, the dividend payout.

Source by Ed Arvidson

Leave a Reply

Your email address will not be published. Required fields are marked *