Dividing up the Dinning

Is there an obvious way to divide a restaurant space that will be more successful than any other? The traditional system of completely separating the dining and kitchen areas is seen in countless restaurants, but is there a different, more successful way to divide interior restaurant space?

Chili’s and Training Table follow the traditional model of completely separating their kitchen and dining areas. In both restaurants, it is near impossible to see into the kitchen from a customer’s table, and waiters and waitresses are the only individuals allowed in both spaces. The clear idea in the design of these restaurants is to have an intended separation between food preparation and food consumption. At Paradise Bakery, a large part of the kitchen and food preparation area is easily visible to the customers in the restaurant. There are large display cases full of pastries and desserts as well as an obvious sandwich making counter in full view of any customer. The dining space is also divided nicely, with a clear space for queuing, somewhat separated from the more relaxed eating area. This particular division of space lends the restaurant to be a more favorable destination for “in and out” visits, and the setup of the kitchen area in full view of the public also helps advertise the Bakery’s wide menu variety.

Therefore:

If a restaurant intends for a customer to stay at their establishment for a longer period of time, it is more successful to completely separate the dining and kitchen areas. If a quicker “in and out” approach is more desirable, the introduction of some of the kitchen area into the main dining area is probably a more favorable approach. This approach also adds a level of interactive to the space, and is a bit more exciting for the customer.