7 Common Architectural Mistakes That Restaurants Must Avoid

Any restaurant owner must have an idea of how their restaurant will operate. Part of that includes the architectural layout and design of the restaurant itself. While the owner may know they want a seating area and a kitchen, they may not know how to set up the space to function properly.

The owner may also have a vision of what the restaurant will look like and how it will function. Still, unless the owner is an architect and knowledgeable in restaurant floor planning, the design may end up being less than desirable. As a result, the restaurant is not as efficient as possible, and the owner may not be able to make the best use of the space. For this reason, restaurant owners should avoid mistakes during the design process.

But what exactly are these mistakes? This article will shed some light on the matter, so read on below to get started.

#1 – Ignoring Workflow Aspects

The restaurant owner must also consider the workflow aspects of the design. For instance, the owner should design the bar and dining areas to allow for a smooth flow of traffic.

A common mistake is having the kitchen too close to the dining room. This can cause a bottleneck in traffic flow and make it difficult for the waiters or cooks to move about.

#2 – Poor Ventilation Planning

One of the most common mistakes restaurant owners make during the design process is a lack of ventilation planning. Ventilation planning is a critical step of the design process, and if the owner doesn’t have a vision on how to implement the ventilation plan, it could be disastrous. After all, it’s not like the owner wants two-year-old carbon dioxide to build up in the kitchen. That would not only be uncomfortable for the owner but the customers as well.

Restaurant owners must also ensure adequate ventilation for the wait staff and diners. Think of it this way: no customer wants to see a server who’s sweating due to poor ventilation.

#3 – Having Cramped Dining Areas

Restaurant owners must also make sure that their dining areas are large enough to function properly. The owner may want to create a cozy, intimate setting, but what good is a restaurant with cramped dining areas? For example, a cramped environment may lead to issues like waiters bumping into patrons, or it could cause the waiters to spend all of their time trying to squeeze through the dining room to get to the kitchen.

Restaurant owners must also ensure that their dining areas have enough space to facilitate a smooth dining experience. After all, the best restaurants have spacious dining areas, so the owner must ensure that their establishment has the same.

#4 – Not Considering the Holding Areas

Holding areas are essential to the operation of a restaurant. It will be impossible for the restaurant to function without adequate storage, as the staff will spend most of their time searching high and low for utensils, glasses, and food.

Of course, just because the restaurant has good holding areas doesn’t mean that it can let its guard down. The owner should take the time to consider the best possible way to organize the holding areas to ensure that they are functional. For example, if the restaurant has many wine glasses, it would be best to place the glasses in a glass rack so that the waiters can grab a glass as quickly as possible.

#5 – Not Having Handicapped Ramps

Another overlooked design aspect is the lack of handicapped ramps. A restaurant owner may envision the restaurant as a place where people can enjoy themselves. Still, if the location doesn’t have adequate handicapped ramps, it may not be a location that some people will enjoy.

Any time a business owner thinks about making changes to their restaurant, they should consider contacting a restaurant designer to help them. This will help them avoid mistakes and make the best possible use of their space.

#6 – Not Implementing Delivery Areas

A successful restaurant will attract a large number of customers and delivery drivers. This is because the restaurant is convenient and the food is excellent. To make the delivery process efficient, the owner should consider adding a separate area for the delivery drivers to drop off the food.

This area should have a lockbox to place the food and a sign to indicate where it came from and who it’s addressed to. The owner should also make sure that the delivery area is clearly marked, so the delivery driver won’t waste time searching for the location.

#7 – Lighting Issues

Restaurant owners must also consider designing their restaurant with adequate lighting. This can be done by designing lighting that bounces off mirrors or reflective surfaces.

Two central problems can occur as a result of poor lighting. The first issue is that too much light can distract the staff and the guests. After all, no one wants to be blinded while trying to enjoy a meal. The other problem with poor lighting is making the restaurant seem dim and unclean. This will deter customers from making a return visit.


Restaurant owners must pay close attention to the design process to avoid common mistakes. Not only will this make the designing process go more smoothly, but it will also help to ensure that the restaurant is functional and comfortable for the customers.

If you’re looking for restaurant construction companies in Toronto, look no further than Masterstrux! We offer various restaurant design solutions that will ensure functionality coupled with visual appeal to ensure that your establishment will achieve success. Contact us today to learn more!