5 Essential Tips About Ergonomic Restaurant Interior Design-2

5 Essential Tips About Ergonomic Restaurant Interior Design

I think that in order to fully understand ergonomic restaurant interior design, you first have to know what ‘ergonomic’ actually means. It means the study of people’s efficiency in their working environment. It’s basically a complicated term for ‘user-friendly.’ Therefore, an ergonomic restaurant interior design is where aesthetics are secondary to function. It is designed for anatomical, physiological as well as psychological comfort in the working environment. To design such a restaurant, you must focus on small functional details that heighten the efficiency of the space. If you skim over the restaurant design section of the Time Savers Standards (TSS) – the gospel of every architect and interior designer – you will find all the sizes and details you need to know in order to design the best ergonomic restaurant.

But just to save you the hassle, I’m going to give you a small crash course in how to design an ergonomic restaurant interior design.

5 ways to design an ergonomic restaurant interior design

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1. A modular and flexible planning

A restaurant, at its heart, is a functional building. Did you know that about 40% of the covered area of a restaurant is allocated to the kitchen? This is because a commercial kitchen is always the hub of major activity in all restaurants. Modular and flexible planning allows the users more adaptability to their environment. The staff could easily rearrange the equipment to fit the flow of the activity.
Similarly, the sitting area often needs to be reinvented to give the restaurant a fresh vibe. An ergonomic restaurant interior design is all-encompassing. So even the dining space should be designed to enhance the efficiency. You can incorporate flexible planning by following the standard dimensions and some general rules. These include:

  • The space between every dining set module in the hall should be at least 4’.
  • The space between two counters in the commercial kitchen must be 4’ at least.
  • You can use quick-connect lines or hidden passages as alternative service routes.
  • Keep future renovations in mind while designing the layout.
  • Keep the various serving styles in mind while designing the space.
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2. Understand the flow of restaurant design

Every ergonomic restaurant interior design is designed according to a particular flow. Every aspect of the restaurant is interconnected. There is a relationship between the various activities that must be kept in mind in order to design a comfortable layout for space. I’ll tell you some things you must always remember while designing your restaurant:

  • The dispatch area (where you receive the ingredients for the food) must always connect to the storage area first.
  • The storage area will lead the preparation area, which will lead to the cooking area in turn.
  • The cooking will connect to the serving area, which must be wide enough to accommodate the serving staff.

Do you see the flow between these activities? They need to be carefully studied in order for you to make the best of your space. An ergonomic restaurant interior design will always be cognizant of both function as well as comfort. So here are a few tips to get the best results:

  • Keep the travel distances short.
  • Make sure there are no crossover circulation paths.
  • Keep the waste disposal out of sight.
  • Keep the dining and kitchen spaces as segregated as possible.
  • Always consider the movements of guest and staff separate.
  • Create a layout that perfectly regulates the foot traffic.
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3. Understanding the body language

Have you ever been to that one tiny café that has absolutely delicious food but uncomfortable sitting space? Or have you used a small studio apartment kitchen that is too hard to move around in? The idea of an ergonomic restaurant interior design is to get rid of all the discomfort and enhance the dynamics of the space.
All the spaces – be it dining, kitchen or circulation – should always consider the comfort and safety of the people. Here are a few things you should always make sure to consider:

  • Abundant amount of working space for the staff and guests.
  • Designing the space according to the estimated number of people working in that area.
  • The kind of meal that has to be served and prepared.
  • The aisle space in the kitchen.
  • The space between every other dining unit.
  • The type of equipment needed for the kitchen.
  • The kind of interior design style being used as the theme.
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4. Please the psyche

While the best layout and utilization of space is very important, I believe that aesthetics are just as much relevant. Thus an ergonomic restaurant interior design would focus just as much on the pleasing of psyche as it does on the efficiency. Here’s what you can do to incorporate the best aesthetics:

  • Pay special focus on the lighting.
  • Think long and hard about your color scheme.
  • Understand the purpose of your décor theme and style.
  • Do not go overboard with the design.
  • Use sanitary surfaces like stainless steel and soapstone in the commercial kitchen.
  • Create small storage spaces throughout to avoid clutter.
  • Try not to create too much tonal dissonance or use clashing themes in the same interior.
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5. Technical aspects

Like I mentioned before, an ergonomic restaurant interior design is all-encompassing. So you must definitely consider all the technical aspects of the design as well. Here are a few things that you should focus on:

  • Finishes: All of the fishes of your restaurant building have to be durable. The floors must be especially tough in order to resist so much foot traffic.
  • Use portable storage: You should use portable storage units for the cutlery and crockery to make circulation easy for the staff.
  • Wall-mount equipment: This is especially relevant to the kitchen area. You should design wall-mount racks, shelves, and cabinets to reduce circulation and maximize efficiency.


As you can see, an ergonomic restaurant interior design covers every aspect of the building design. It is a fool proof way to make your restaurants more efficient, comfortable and amazing.

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Comments (1)

he tips that have been put forward are useful and lead to the desired results in the operation of the restaurants because the poor design leads to the disruption of the service and the difficulty of moving in the hours of maturity, which is reflected on the employees and customers. Hence, the operating department should be involved in the design of the restaurant since the initial establishment when building plans are done to avoid errors in operation since The beginning is what we have done through our work in operation

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