Restaurant & Bar Design

Covers, flow and atmosphere

Restaurants, bars and food and beverage spaces — designed around the operation as much as the look.

A restaurant interior has a number attached to it: covers. Table mix, circulation width, the route from pass to table and where staff wait all decide whether a room can turn its covers, and they are settled at layout stage.

Back of house is where most schemes are won or lost. Kitchen extract, gas, plumbing and electrical capacity all need checking against the existing building before a layout is committed to — converting a commercial space to a restaurant usually needs more infrastructure than the shell provides.

Accessibility is a design input, not a compliance afterthought: level access, doorway widths and accessible WCs affect the plan.

BIID design stages

  1. 1

    Feasibility & Design Concept

    The objective of this phase is to evaluate the conceptual design requirements of the project, prepare and present design concepts for preliminary review and approval.

  2. 2

    Spatial Coordination

    The design concept is more developed and drawn from the approved preliminary concepts presented. Documents are prepared which include initial space and furniture plans, lighting concepts, and concept for colors, materials and finishes, and the selection of ideal furnishings.

  3. 3

    Technical Information & Documentation

    This phase is an extension where all architectural documents and preliminary furniture specification are prepared for approval and implementation. The following will be drawn to be incorporated in an architectural documentation package. The plans submitted are not intended to be architectural permit plans, which would be submitted to the Building Reg department. They are to be used by the client, contractors for design intent, non-structural layout, and fixture locations only.

  4. 4

    Furniture, Fixture, Equipment & Materials Purchasing

    In this part of the phase we will create all the purchase orders for the FF&E and materials from the specifications written and issue and track vendor production. We will purchase all FF&E for the project.

  5. 5

    Project Administration

    Coordinate and review drawings with contractors.; Maintain project schedules.; Review all bids and pricing.

Food and beverage projects

Restaurant & Bar Design — Frequently Asked Questions

Do I need planning permission to open a restaurant?

Often a change of use is involved, and an extract flue usually needs consent in its own right. Both are worth establishing before you take the lease.

Can the building take a commercial kitchen?

That is the first thing to check. Gas, plumbing and electrical capacity, and a viable extract route, decide whether a unit is worth pursuing.

Discuss a restaurant project

Tell us about the unit, the covers you are aiming for and the operation you are running.

What's included with Restaurant & Bar Design

Covers and table mix study

Front and back of house layout and flow

Services capacity appraisal — extract, gas, water, power

Accessibility and means of escape

FF&E specification and procurement

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