How to Create a Coffee Shop or Espresso Bar Design and Layout If you’re intending to create an espresso bar or coffee shop, one of the most critical aspects of your business’s success will be developing an effective store design and layout.
A coffee shop’s profitability depends on how quickly it serves customers. During peak business seasons, an effective, ergonomic store design will allow you to maximize revenue by serving as many clients as feasible. Even if your firm is open 12 to 16 hours a day, 80 percent of your sales will most likely happen during the first 20% of those hours. Because coffee is typically a morning beverage, your peak hours (the times when you are most likely to have a line of waiting customers) may be from 6:30 a.m. to 8:30 a.m., and then again around midday. The pace of customer service and product preparation will be hampered if you have a poor store layout that does not create a logical and efficient flow for consumers and employees.
Consider this scenario: if someone walks into your store and sees five people waiting in line to order, there’s a strong chance they’ll come in, wait in line, and buy something. However, if they see 20 people in line, they are likely to decide that the wait will be too long and will simply purchase coffee somewhere else. This is cash that has just slipped through the cracks in your cash register! And, if they visit your store several times and consistently encounter a large queue of consumers, they may conclude that you are not a viable coffee alternative and will likely never return. The entire service process is slowed by poor design, resulting in a longer queue of waiting consumers and lost sales. In actuality, how many customers you can serve during peak business moments will determine your daily business income, and effective store design will be critical to accomplishing that goal!
A poor store design can have a substantial financial impact. Let’s pretend your coffee shop’s average client transaction is $3.75 for the sake of this example. If you have a line of waiting clients every morning between 7:00 and 8:30 a.m., you’ll have 90 minutes of crunch time to get through as many consumers as possible. If you can serve a customer every 45 seconds, you’ll be able to serve 120 people in 90 minutes. However, if each customer takes 1 minute and 15 seconds to serve, you will only be able to serve 72 consumers. 120 consumers multiplied by $3.75 = $45.00 multiplied by 30 business days per month is $13,500. 72 consumers x $3.75 = $270.00 per month x 30 business days = $8,100 This equates to a monthly sales differential of $5,400 ($64,800 per year) from just 90 minutes of business activity every day!
So, how should you approach the design of your coffee shop? To begin, remember that creating a successful design is similar to putting together a puzzle. To create the desired image, you must arrange all of the parts in the appropriate connection to one another. To get things right, you might have to do some trial and error. Over the last 15 years, I’ve created hundreds of coffee shops, and I can tell you from experience that it generally takes me a few of tries to get it right.
The first step in the design process is to decide on your menu and other store features. If you’re going to undertake in-store baking, you’ll clearly need an oven, an exhaust hood, a sheet pan rack, a large prep table, and possibly a mixer. If you want to have a private meeting space for large groups, you’ll need to add an extra 200 square feet or more to the square footage you’ve already set out for regular client seats.
The size of the site you choose should be based on your anticipated menu and other business aspects. How much space will you need to accommodate all of the essential equipment, fixtures, and other features, as well as the desired number of seats?
Only the space needed for the front of the house service area (cash register, brewing and espresso equipment, pastry case, blenders, and so on), the back of the house (storage, prep, dishwashing, and office areas), and two ADA restrooms will typically take up about 800 square feet. If you need a lot of space for food prep, baking, coffee roasting, or cooking, you’ll need 1,000 to 1,200 square feet or more. Then, whatever is left in your space will serve as your seating area.
So, a normal 1,000 sq. ft. coffee shop providing solely beverages and modest pastries will probably seat 15 to 20 people at most! Increase the square footage to 1,200 square feet, and the seating capacity to 30, or 35 people. If you plan to make sandwiches, salads, and other foods on the spot, 1,400 to 1,600 square feet should be plenty to accommodate 35 to 50 people, respectively.
Then you’ll need to determine out what each employee will accomplish so that the necessary equipment and fixtures may be placed in the appropriate locations.
Your cashier will typically operate the register, brew and serve drip coffee, and serve pastries and desserts. All espresso-based beverages, tea, chai, hot chocolate, Italian sodas, and blended beverages will be made by your barista. If you’re going to be making sandwiches, paninis, wraps, salads, snacks, and appetizers on-site, you’ll need a dedicated food prep worker. A bus-person/dishwasher may also be required if you expect heavy demand and will be serving in or on ceramics.
You’ll be ready to start your design process once you’ve decided what you’ll be serving, how much space you’ll need, and what each employee will be accountable for. I normally begin my design work from the space’s back door and work my way forward. Before you establish designs for the client dining area, you’ll need to design in all of the amenities that will be required to meet your bureaucracies and facilitate your cuisine.
Because your rear door will almost certainly be used as an emergency fire exit, you’ll need a corridor to connect it to your dining area. It would make sense to put your two ADA restrooms off this hallway. It would also be useful to have access to your back-of-the-house storage area, because deliveries are likely to come through your back door.
A water heater, a water purification system, a dry storage room, backup refrigerator and freezer storage, an ice maker, an office, a 3-compartment ware washing basin, a rack for cleaned wares, a mop bucket sink, and a hand washing sink are all required in the back of the house. If you’re going to do any food prep, you’ll need a food prep sink and a prep table. If you’re performing baking, gelato making, complete cooking, or coffee roasting, be sure you have all of the necessary tools.
After all of the features in the back of the house have been designed, you’ll be ready to move on to the front of the house service and beverage preparation area. This area is most likely to have a pastry case, cash register(s), drip coffee brewer and grinder(s), espresso machine and grinders, a dipper well, possibly a granita machine, blenders, ice holding bin, blender rinse sink, hand washing sink, under counter refrigeration (under espresso machine and blenders), and a microwave oven.
You may need to add a panini toaster grill, a refrigerated sandwich/salad preparation table, a soup cooker/warmer, a bread toaster, and other items if you’re providing anything more than simple pastries and desserts. An open-front, reach-in merchandising refrigerator should be considered if you want to provide pre-made, ready-to-serve sandwiches, wraps, and salads, as well as a selection of bottled beverages. Is it ice cream or gelato you’re serving? If you answered yes, you’ll need an ice cream or gelato dipping cabinet, as well as a second dipper well.
After all of the bar’s working areas have been designed, the customer seating area can be set up. Of course, this will include your cafe tables and chairs, as well as couches, upholstered seats, coffee tables, and even a window or stand-up bar with bar stools. It’s a good idea to set up impulse-buy and retail item shelves, as well as a condiment bar near where consumers will pick up their drinks.
A word or two about sofas, huge upholstered chairs, and coffee tables: Furniture for the living room takes up a lot of room. If you plan on being open in the evenings, serving beer and wine, and having comfy seating is vital for establishing a relaxed ambiance, then go ahead and do it. Stick with cafe tables and chairs if you have little seating area and aren’t attempting to encourage customers to relax and remain for long amounts of time. The more people you can seat, the more money you can make.
The features should be positioned in a logical, sequential order, from the front door to the condiment bar. Before they arrive at the point of order, your customers should pass through your impulse-buy item display and the pastry case as they enter the front entrance (where your cashier, cash register, and menu board will be located). Customers will buy more if they are shown your impulse goods and pastries before they place an order. They should next move down-line away from the cash register to pick up their beverage, and finally, the condiment bar should be positioned beyond that point, once the order and payment have been taken. Your point of order should be at least six feet away from your point of pick-up. Customers who are waiting for their drink may otherwise begin to encroach on the space of others who are ordering.
Make sure you don’t make the same blunders that many rookie designers do. They organize these elements in a haphazard manner, requiring clients to reverse directions and cut back through a queue of waiting customers in order to advance to the next destination in the service sequence. Alternatively, they may situate their espresso machine in front of the cashier, along the customer’s course of travel, in order to make it a focus point for customers entering the store. Customers invariably attempt to order from the barista before being informed that they must first go to the cashier. If this happens dozens of times each day, it will cause confusion and slow beverage production.
Work and product flow are much more critical on the employee side of the counter. Employee productivity will be slowed by any needless processes or wasteful movements caused by a poor design. All products should flow in a single direction to the final point of pick-up. If an item has three steps to create, for example, the equipment should be set up so that the three steps may be completed in a straight line, with the last step taking place near the point where consumers will be served.
Equipment should be placed together so that it can be easily accessed by the employee(s) who will use it.
Aside from the equipment, empty counter top areas must be left to store ingredients and small wares (tools) utilized in product processing. There will also be a need for counter area where menu items will be assembled. Consider “stations” to be the grouping of equipment for various work responsibilities. Try to maintain separate stations compact and in close working proximity to one another, but leave enough space between them so that employee work-paths don’t overlap, potentially resulting in employee collisions.
When numerous staff are needed behind the counter, creating designated work stations allows you to do so. When it’s busy, you might need two cashiers, another person solely responsible for bagging pastries and preparing coffee, two baristas behind the espresso machine, and even even a specialized blender operator. If you’re making sandwiches and salads to order, you might need to enlist the help of another individual. When there aren’t many people working, keeping your stations close together makes it easy for one person to access to all of the equipment, saving you money on labor.
Keep in mind that the majority of people are right-handed while placing equipment in relation to one another. It will be more comfortable to step to the right of the espresso machine to access the espresso grinder rather than to the left. Similarly, arrange your ice storage bin to the right of your blenders so that you can scoop ice with your right hand while holding the cup or blender pitcher with your left.
The equipment you choose for your store layout should fit your area as well as the needs of your anticipated business volume. Instead of a single brewer, a busy venue will most likely require a dual or twin air pot drip coffee brewer (one that can brew two pots at the same time). If you plan on selling a lot of blended and iced drinks, an under-counter ice maker that can only create 100 pounds of ice per day will be inadequate. Instead, install a large-capacity ice maker in the back of the house (one that can produce 400 or 500 pounds per day) and move the ice to an ice holding bin in the front. Do you intend to serve ice cream and frozen desserts? A 1-door reach-in freezer in the back of the home will most likely be insufficient for your storage needs, so consider a 2 or 3-door. For any place that may produce 150 or more drinks per day, I always recommend a 3-group espresso machine. There is no such thing as too much dry or refrigerated storage space, in my experience!
Before you make a purchase and take delivery of any equipment, be sure that it will be acceptable to your local bureaucracy. Typically, all equipment must be NSF and UL certified, or have a comparable, accepted international certification equivalent. Before your plans are approved, your bureaucracy will most likely want to examine manufacturer specification sheets on all equipment to verify this truth.
When it comes to constructing a coffee shop, you’ll need to consider ADA (Americans with Disabilities Act) compliance. This will only apply to those aspects of your store that will be used by clients in some parts of the country. Other bureaucracy, on the other hand, may demand your entire store to be ADA compliant. The following are some of the fundamental prerequisites for code compliance:
• All halls and isle ways must have a minimum width of 5 feet.
• All counter tops must have a 34-inch working height (rather than the standard 36 inch height).
•On the strike-side of all doors, there must be 18 inches of clear wall space (the side with the door knob).
ADA-compliant hand-washing sinks are required.
• All restrooms must comply with the Americans with Disabilities Act (ADA) (5 feet for wheelchair turnaround, handrails at the toilet, adequate clearance around the toilet and hand washing sink, and so on).
• No steps are allowed; however, ramps with the right slope are allowed.
• If your place has numerous levels, no function may be available on a level that does not have handicapped access if the same feature is not available on a level that does.
You’ll need some additional drawings to guide your contractors and satisfy bureaucrats in addition to the basic equipment floor plan, which shows new partitions, cabinets, equipment, fixtures, and furnishings.
Plan for Electricity
To demonstrate the position of all outlets required to run the equipment, an electrical design will be required. Voltage, amperage, phase, hertz, specific instructions (such as “needs a dedicated circuit”), and the horizontal and vertical location of each outlet all need to be stated.
A tiny, basic coffee shop may be able to get by with a 200 amp service, but if your equipment package contains items like an electric water heater, high-temperature dishwasher, or cooking equipment, 400 amps will be required (ovens, panini grill, etc.).
You may need to adapt existing electrical for new or reconfigured lighting, HVAC, general-purpose convenience outlets, and external signs in addition to the electrical work required for your coffee business-specific equipment. While your electrician is installing electrical wiring, have them run any necessary speaker wires, TV/internet cables, and cash register remote receipt printer cables. Finally, ensure sure your electrician includes lighted exit signs and, if necessary, a battery-powered emergency evacuation lighting system.
Plan for Plumbing
It will be important to create a plan that shows all of the plumbing elements. This should include stub-in locations for any needed water sources (hot and cold), drains, your water heater, water purification system, grease interceptor (if applicable), bathroom fixtures, and other items.
While most fixtures and equipment will work with a standard P-trap drain, some will require an air-gap drain. An air gap drain does not pass through the P-“S”-shaped trap’s twists. The drain line instead runs straight down from the piece of equipment or fixture, terminating 2 inches above the lip of a porcelain floor sink drain. Typically, this porcelain drain bowl is placed immediately on the floor. Any bacteria in the sewage pipe is prevented from moving into your equipment or fixture by the air gap between the drain line of your equipment or fixture and the bottom of the basin. I drain the following items into a floor sink drain when designing a plumbing plan:
• an espresso machine
• a dipper’s well
• a machine that makes ice
• container for ice storage
• sink for preparing food
• a machine for dispensing soft drinks
Only your espresso machine and coffee brewer should be fed treated water to prolong the life of your water filtration system. Because coffee is made up of 98 to 99 percent water, adequate water quality is critical. On the incoming line, your ice maker should just need a simple particle filter (unless your water quality is terrible). Water that will be used for hand and dish washing, cleaning mops, flushing toilets, and washing floors does not need to be filtered!
Many authorities now mandate the installation of a grease interceptor on the drain line from your 3-compartment warewashing sinks and automated dishwasher. A grease interceptor is just a box with baffles that collect grease and prevent it from entering the public sewer system.
Also keep in mind that a normal shop location will not come with a water heater large enough to meet your needs. Unless your facility was previously used for food service, you will almost certainly need to replace it with a larger one.
If trenches in the floor are required to install porcelain floor sinks, a grease interceptor, and drain lines, installing a few general-purpose floor drains behind the counter and at the back of the home at the same time can be beneficial. When accidents happen while you’re cleaning the flooring, floor drains will allow you to squeegee liquids away.
Finally, if you constructed new walls during the makeover, the fire sprinkler system for your room may need to be altered or reconfigured.
Elevations of Cabinets
To comprehend all of the characteristics your cabinet maker will need to incorporate into your cabinet designs, you’ll need to draw cabinet elevations (the perspective you’d have if you were standing in front of your cabinets).
These elevations aren’t designed to be shop fabrication drawings for your cabinetmaker; instead, they’re intended to act as a guide, highlighting required elements and desirable configuration. What locations do you want drawers and under-counter storage, as well as cabinet doors for that under-counter storage? Where should undercounter fridge and trashcans be placed if there isn’t enough room? Will there be cup dispensers in the cabinet beneath the counter top? All of these elements will be well understood by your cabinetmaker thanks to these elevations.
While most kitchen base cabinets are 24 inches deep at home, they should be 30 inches deep for commercial applications and 33 inches deep if an under-counter refrigerator is to be installed. Also, give a couple of inches more than the physical dimensions of the equipment when determining the size of an open bay to facilitate under-counter refrigeration so that it may be readily inserted and removed for daily cleaning.
Plan for Dimensions
For new partitions, doors, cabinets, and fixtures, you’ll need to draw up a floor plan with all of the important dimensions. This will, of course, assist in ensuring that everything is placed in the correct location and of the correct size.
A final note on design: unless the area you’re building is a blank slate (i.e., nothing exists in the space save possibly one ADA restroom), you’ll need to make sure that all of the elements you’re considering maintaining are acceptable to your local bureaucracy. Many older structures were constructed without regard for contemporary construction codes. Non-compliant elements may be grandfathered in if the company type remains the same (your facility was previously used by a food service establishment), which means you won’t have to bring them up to current standards. But don’t hold your breath! To be sure, double-check with your bureaucracies. I’m seeing a growing number of bureaucracy demanding new business owners to renovate so that all features are code compliant. This may necessitate the demolition of restrooms and hallways, the installation of fire sprinkler systems, and the provision of ramps where there are steps. It’s better if you know all of this before you start designing your store!
My consulting clients usually tell me that if I create a flawless design and layout for them, they will never notice. Because everything will be just as you had hoped. Unfortunately, you won’t notice you’ve created a less-than-ideal design for your coffee shop until you start working on it. After the fact, changing design flaws or shortcomings can be quite costly. For some, failing to remedy those errors may result in a greater loss of potential revenue. As a result, I strongly advise hiring an expert coffee company space designer to design your layout for you, or at the very least, to critique your design. It will pay out handsomely if you do so.
To Create An Intimate Retreat, Use This Bathroom Layout
Are you looking to build a new bathroom or remodel an existing one? Use these bathroom design ideas to create a relaxing, personal atmosphere.
Drawing a scale footprint, or floor-plan, for your bathroom layout master design is the first step. Take out your tape measure, ruler, and graph paper. The typical scale is 1/4 inch to 1 foot (or 2 cm to 30 cm). The concept remains the same if you use a computer program instead of paper.
At this point, I recommend that you take your time. Experiment with different layouts. You’ll instinctively return to the ones that are most effective for you.
The following are some basic metrics to keep in mind while you plan out your layout:
Between a bathtub or shower and other fixtures such as toilets or vanity cabinets, leave at least 12 inches (30 cm) between them. Larger, free-standing, plumbed-in parts are commonly referred to as fixtures by designers, renovation contractors, and plumbing suppliers. Fittings include things like faucets, shower heads, and handles.
A toilet must have a minimum distance of 4 feet, 6 inches from one wall to the next… and a minimum side-to-side measurement of 30 inches (76 cm), with 36 inches (90 cm) being preferable.
To fit two sinks, you’ll need at least 6 feet (1.8 m) of counter space. Also, make sure each sink has at least 28 inches (71 cm) of space in the center for a person to stand comfortably and have enough elbow room while grooming.
The Design of Our Bathrooms Reflects Our Changing Habits and Attitudes
The bathroom, more than any other room in our house, has evolved throughout time.
Larger, more lavish bathrooms have become popular, allowing us to linger, relax, and feel renewed.
Consider a focal point for your bathroom in the same way you would for a living room.
By using textured acrylic window panels, glass block, or sheer window coverings, bathroom design ideas that extend window area to let in more natural light can still give privacy. And nothing beats a window with a view for creating a wonderful focal point.
From historic claw-foot tubs to modern bathtubs in sculptural shapes, freestanding tubs are excellent focus points for your bathroom design.
Define different zones in your plan if you have the space. Bathing, dressing, grooming, relaxing, and even exercise can all be done in designated sections.
Bring Your Personal Style to Your Bathroom, Just Like the Rest of Your House!
Antique armoires and chests can be transformed into vanity cabinets with vessel sinks and stone counter tops.
Bring in some reading chairs. Along with usefulness, wooden end tables and benches give texture and a pleasant feel.
Additional information about bathroom design ideas for fixtures, fittings, lighting, and more can be found here, in magazines, and on other websites.
To complement your bathroom arrangement, look through online interior design retailers for the current trends in bathroom accessories, fittings, and fixtures.
Practical Fix-It Secrets for Model Train Layout
You were first ecstatic, but once you believed you’d finished the work, you weren’t even satisfied. In fact, you’re dissatisfied. Your new model train arrangement does not appear to be what you expected. Something doesn’t feel quite right. Maybe you just need to make a few minor adjustments. Try these low-cost ways to improve the appearance of your railroad:
1. To make your model train layout look worn, use machine toner.
Have you ever noticed how difficult it is to replace the toner in a photocopier? Cleaning it up is difficult because it sticks to everything, including your hand. This near-indestructible ink gives your model train layout a worn appearance. It might even be used to add realism to chimneys and smoke trails.
Make use of paper signs around your railroad. You may do this with old periodicals and catalogs. Remove any signs that are advertising or reproductions. Classic advertising can be seen in old magazines. The newest ones would have replica signage for well-known companies seen in train stations, such as Coke or Pepsi.
3. Use either toilet paper or masking tape to create the wrapped roofing effect. You’ll need to cut the toilet paper into half-inch wide strips. The length should be a little longer than your model trains’ length. Place a strip on the roof and paint it any color you like on the sides. Rep till the entire roof is covered. After that, you can paint it any color you like. When using masking tape, follow the same steps.
Check out Albert Williamson’s The Complete Beginner’s Guide to Model Trains for other inexpensive but effective ways to improve the appearance of your model train layout. It has a wealth of information that will please even the most seasoned railroading enthusiasts. You don’t want to miss out on some great home-improvement tips.