How to Design along with structure a Coffee Shop Or Espresso Bar
- January 31, 2017
- Posted by: marlenedubois
- Category: CPR Training
If you are planning to open an espresso bar/coffee shop, then developing an efficient store design along with structure will be one of the most important factors in positioning your business for success.
Speed of service is usually critical to the profitability of a coffee business. An efficient ergonomic store design will allow you to maximize your sales by serving as many customers as possible during peak business periods. Even though your business may be open 12 to 16 hours a day, in reality, 80% of your sales will probably occur during 20% of those hours. Coffee is usually primarily a morning beverage, so your busy times of day (those times when you are most likely to have a line of waiting customers), may be through 6:30AM to 8:30AM, along with then again around lunchtime. If you have a poor store structure, of which does not provide a logical along with efficient flow for customers along with employees, then the speed of customer service along with product preparation will be impaired.
Think of the idea like This particular; if someone pulls open the front door of your store, along with they see 5 people are waiting in line to order, there’s a not bad chance they’ll come in, wait in line, along with make a purchase. nevertheless, if they see of which 20 people are waiting in line, there is usually a high probability of which they may determine of which the wait will be too long, along with they will simply get coffee somewhere else. This particular is usually money of which just escaped your cash register! along with, if they come to your store multiple times, along with frequently find a long line of waiting customers, they may decide you are not a viable option for coffee, along with will probably never return. Poor design slows down the entire service process, resulting in a longer line of waiting customers, along with lost sales. So in reality, your daily business income will be dependent upon how many customers you can serve during peak business periods, along with not bad store design will be essential to achieving of which objective!
The financial impact of a poor store design can be significant. For the sake of This particular example, let’s say the average customer transaction for your coffee business will be $3.75. If you have a line of waiting customers each morning between 7:00 AM along with 8:30 AM, This particular means you have 0 minutes of crunch time, in which you must drive through as many customers as possible. If you can service a customer every 45 seconds, you will serve 0 customers during This particular 0 minutes. nevertheless, if the idea takes you 1 minute 15 seconds to service each customer, then you will only be able to serve 72 customers. 0 customers x $3.75 = $450.00 x 30 business days per month = $13,500. 72 customers x $3.75 = $270.00 x 30 business days per month = $8,100. This particular represents a difference of $5,400 in sales per month ($64,800 per year), coming through just 0-minutes of business activity each day!
So how should you go about designing your coffee bar? First, understand of which putting together a not bad design is usually like assembling a puzzle. You have to fit all the pieces inside the proper relationship to each different to end up with the desired picture. This particular may require some trial along with error to get things right. I’ve designed hundreds of coffee bar over the past 15 years, along with I can truthfully tell you through experience, the idea still usually takes me a couple of attempts to produce an optimal design.
The design process begins by determining your menu along with different desired store features. If you plan to do in-store baking, then obviously you’ll need to include in your plan an oven, exhaust hood, sheet pan rack, a large prep table, along with perhaps a mixer. If you plan to have a private meeting room for large groups, then an extra 0 sq. ft. or more will need to be designed-in, in addition to the square footage you are already allocating for normal customer seating.
Your intended menu along with different business features should also drive decisions about the size of location you select. How many square feet will be required to fit in all the necessary equipment, fixtures, along with different features, along with your desired seating capacity?
Typically, just the space required for the front of the house service area, (cash register, brewing & espresso equipment, pastry case, blenders, etc.), back of the house (storage, prep, dishwashing along with office areas), along with 2-ADA restrooms, will consume about 800 sq. ft. If space for extensive food prep, baking, coffee roasting, or cooking will be required, This particular square footage may increase to 1,000 to 1,0, or more. What ever is usually left over within your space after of which, will become your seating area.
So, a typical 1,000 sq. ft coffee bar, serving beverages along with simple pastries only, will probably allow for the seating of 15 to 20 customers – max! Increase of which square footage to 1,0 sq. ft., along with seating should increase to 30, or 35. If you plan to prepare sandwiches, salads, along with some different food items on site, 1,400 to 1,0 sq. ft. should provide enough space to seat 35 to 50, respectively.
Next, you will have to determine the tasks of which will be performed by each employee position, to ensure the equipment along with fixtures necessary to accomplish those tasks can be located inside the appropriate places.
Normally, your cashier will operate the cash register, brew along with serve drip coffee, along with serve pastries along with desserts. Your barista will make all your espresso-based beverages, tea, chai, hot chocolate, Italian sodas, as well as all the blender beverages. If you’ll be preparing sandwiches, panini, wraps, salads, snacks along with appetizers, or will be baking on-site, then a person dedicated to food prep will be necessary. along with, if you anticipate high volume, along with will be serving in or on ceramics, a bus-person/dishwasher may be a necessity.
After you have determined what you will be serving, the space you will be leasing, along with what each employee will be responsible for, you will then be ready to begin your design process. I usually start my design work through the back door of the space along with work my way forward. You’ll need to design in all of the features of which will be necessary to satisfy your bureaucracies along with facilitate your menu, before you make plans for the customer seating area.
Your back door will most likely have to serve as an emergency fire exit, so you’ll need a hallway connecting the idea with your dining room. Locating your 2-ADA restrooms off of This particular hallway would likely make not bad sense. along with, because delivery of products will also probably occur through your back door, having access to your back of the house storage area would likely also be convenient.
inside the back of the house, at minimum, you will need to include a water heater, water purification system, dry storage area, back-up refrigerator along with freezer storage, ice maker, an office, 3-compartment ware washing sink, rack for washed wares, mop bucket sink, along using a hand washing sink. Do any food prep, along with the addition of a food prep sink along with prep table will be necessary. If doing baking, gelato producing, full cooking, or coffee roasting, all the equipment necessary for those functions will also need to be added.
After all the features have been designed into the back of the house, you will then be ready to start your design work on the front of the house service along with beverage preparation area. This particular area will probably include a pastry case, cash register(s), drip coffee brewer along with grinder(s), espresso machine along with grinders, a dipper well, possibly a granita machine, blenders, ice holding bin, blender rinse sink, hand washing sink, under counter refrigeration (under espresso machine along with blenders), along using a microwave oven.
If serving food beyond simple pastries along with desserts, you may need to add a panini toaster grill, a refrigerated sandwich/salad preparation table, soup cooker/warmer, a bread toaster, etc. If you plan to serve pre made, ready to serve sandwiches, wraps, along with salads, along using a selection of bottled beverages, an open-front, reach-in merchandising refrigerator should be considered. Serving ice cream or gelato? If the answer is usually yes, then an ice cream or gelato dipping cabinet will be necessary along with an extra dipper well.
Finally, when all the working areas of the bar have been designed, the customer seating area can be laid out. This particular will, of course, include your cafe tables along with chairs, couches along with comfortable upholstered chairs, coffee tables, along with perhaps a window or stand-up bar with bar stools. Impulse-buy along with retail merchandise shelves should be established, along using a condiment bar should be located close to where customers will pick-up their beverages.
A quick word about couches, large upholstered chairs, along with coffee tables. Living room type furniture takes up a lot of space. If you plan to be opening evenings, along with will perhaps serve beer along with wine, along with having comfortable seating will be important for creating a relaxing ambiance, then by all means do the idea. nevertheless if you have limited seating space, along with are not trying to encourage people to relax along with stay for long periods of time, then stick with cafe tables along with chairs. The more people you can seat, the greater your income potential!
Features through the front door to the condiment bar should be arranged in a logical, sequential order. As your customers enter the front door, their travel path should take them past your impulse-buy merchandise display, along with the pastry case, before they arrive at the point of order (where your cashier, cash register, along with menu-board will be located). Exposing customers to your impulse items along with pastries, before they order, will greatly increase their sales. Then, after the order along with payment has been taken, they should proceed down-line away through the cash register to pick-up their beverage, along with finally, the condiment bar should be located beyond of which point. Be sure to separate your point of order through the point of product pick-up by at least six feet, otherwise customers waiting for their beverage may begin to intrude into the space of those ordering.
Don’t make the mistakes of which many inexperienced designers commonly make. They arrange these features in a haphazard way, to ensure customers have to change direction, along with cut back through the line of awaiting customers to proceed to their next destination inside the service sequence. Or, wanting to make their espresso machine a focal point to those entering the store, they place the idea before the cashier along the customer’s path of travel. Customers inevitably end up trying to order through the barista before they are informed of which they need to proceed to the cashier first. If This particular happens dozens of times each day, confusion along with slowed beverage production will be the result.
On the employee’s side of the counter, work along with product flow are even more important. Any unnecessary steps or wasted movements of which result through a less than optimal design will slow down employee production. All products should flow seamlesly in one direction towards the ultimate point of pick-up. For example, if preparing a particular item is usually a 3-step process, then placement of equipment should allow for the 3 steps to occur in order, in one linear direction, with the final step occurring closest to the point where customers will be served.
Equipment should be grouped together to ensure the idea is usually inside the immediate proximity of the employee(s) who will be using the idea. Beyond the actual equipment, empty spaces must be left on the counter top to store ingredients along with little wares (tools) used in product preparation. Counter top space will also be needed where menu items will actually be assembled. Think of the grouping of equipment for different job functions as stations. Try to keep different stations compact along with in close working proximity to each different, nevertheless make sure of which there is usually enough space between each to ensure employee working-paths don’t cross, which could contribute to employee collisions.
Creating defined work stations will allow you to put multiple employees behind the counter when needed. When the idea is usually busy, you may need to have 2 cashiers, another person just bagging pastries along with brewing coffee, 2 baristas behind the espresso machine, a maybe even a dedicated person working the blenders. If you’re preparing sandwiches along with salads to order, then another person may need to be added to handle of which task. Keeping your stations in close proximity to each different will allow one employee to easily access all equipment during very slow periods of business, thus saving you valuable labor dollars.
When you arrange equipment in relationship to each different, keep in mind of which most people are right handed. Stepping to the right of the espresso machine to access the espresso grinder will feel more comfortable than having to move to the left. Likewise, place your ice storage bin to the right of your blenders, so when you scoop ice, you can hold the cup or blender pitcher in your left hand, along with scoop with your right.
As you create your store structure, the equipment you select should fit your space along with the needs of your anticipated business volume. A busy location will most likely require a dual or twin, air pot, drip coffee brewer (one of which can brew 2 pots at the same time), as opposed to 1 brewer. If you anticipate selling a lot of blended along with ice drinks, then an under counter ice maker, one of which can only produce 100 pounds of ice or less per day, will not be sufficient. You should instead locate a high-capacity ice maker (one of which can make 400 or 500 lbs. per day) inside the back of the house, along with transport ice to an ice holding bin up front. Plan to bring in frozen desserts along with ice cream? Then a 1 door reach-in freezer inside the back of he house will probably be inadequate for you storage needs, so you’ll need to consider a 2 or 3 door. I always recommend a 3-group espresso machine for any location of which may generate 150 drinks per day or more. along with, I can tell you through experience, you can never have too much dry or refrigerated storage space!
Make sure of which any equipment you select will be acceptable with your local bureaucracy before your purchase along with take delivery of the idea. All equipment will typically need to be NSF & UL approved, or have a similar, acceptable, foreign certification equivalent. Your bureaucracy will most likely want to see any specification sheets on all equipment to verify This particular fact, before they’ll approve your plans.
ADA (American’s with Disabilities Act) compliance will also come into play when you are designing your coffee bar. In some areas of the country, This particular will only apply to those areas of your store of which will be used by customers. However, different bureaucracies may require your entire store to be ADA compliant. Following are some of the basic requirements of compliance with the code:
• All hallways along with isle ways must be 5 feet wide (minimum).
• All countertop working heights must be 34 inches high (instead of normal 36 inch height).
• 18 inches of free wall space must be provided on the strike-side of all doors (the side with the door knob).
• All hand-washing sinks must be ADA friendly.
• All bathrooms must be ADA compliant (5 foot space for wheelchair turnaround, handrails at toilet, acceptable clearance around toilet along with hand washing sink, etc.).
• No steps allowed, ramps are OK with the proper slope.
• If your space has multiple levels, then no feature may exist on a level where handicapped access has not been provided, if of which same feature does not exist on a level where the idea will be accessible.
You can find the complete regulations for ADA compliance at the following website:
Beyond the basic Equipment Floor Plan, showing fresh partitions, cabinets, equipment, fixtures, along with furnishings, you’ll need to produce some additional drawings to guide your contractors along with satisfy the bureaucracies.
An electrical plan will be necessary to show the location of all outlets needed to operate equipment. Information such as voltage, amperage, phase, hertz, special instructions (like, “requires a dedicated circuit”), along with the horizontal along with vertical location of each outlet, should all be specified.
A little, basic coffee shop might get away using a 0 amp service, nevertheless typically 400 amps will be required if your equipment package will include items like an electric water heater, high-temperature dishwasher, or cooking equipment (ovens, panini grill, etc.).
In addition to the electrical work required for your coffee business-specific equipment, you may need to adjust existing electrical for additional or reconfigured lighting, HVAC, general-purpose convenience outlets, along with outdoor signs. Also, have your electrician run any needed speaker wires, TV/internet cables, along with cash register remote receipt printer cables at the same time they are installing electrical wires. Finally, make sure your electrician makes provisions for lighted exit signs, along using a battery-powered emergency evacuation lighting system, if needed.
A plan showing all plumbing features will be necessary. At minimum, This particular should show stub-in locations for all needed water sources (hot & cold), drains, your water heater, water purifications system, grease interceptor (if required), bathroom fixtures, etc.
While a typical P-trap drain should be acceptable for most fixtures along with equipment, some will require an air-gap drain. An air gap drain does not go through the “S”-shaped twists of the P-trap. Instead, the drain line comes straight down through the piece of equipment or fixture, along with terminates 2 inches above the rim of a porcelain floor sink drain. This particular porcelain drain basin is usually usually installed directly into the floor. The air gap between the drain line through your equipment or fixture, along with the bottom of the basin, prevents any bacteria inside the sewer pipe through migrating into the equipment or fixture. I drain the following pieces of equipment to a floor sink drain when creating a plumbing plan:
• espresso machine
• dipper wells
• ice maker
• ice holding bin
• food prep sink
• soft drink dispensing equipment
To save on the life of your water filtration system, only your espresso machine along with coffee brewer should be supplied by with treated water. Coffee is usually 98% to 99% water, so not bad water quality is usually essential. Your ice maker should only require a simple particle filter on the incoming line (unless your water quality is usually terrible). There is usually no need to filter water of which will be used for hand along with dish washing, cleaning mops, flushing toilets, along with washing floors!
Be aware of which many bureaucracies are right now requiring a grease interceptor on the drain line through your 3-compartment ware washing sinks along with automatic dishwasher. A grease interceptor is usually basically a box containing baffles of which traps the grease before the idea can enter the public sewer system.
Also understand of which a typical retail space will not come equipped using a water heater with enough capacity to handle your needs. Unless your space was previously some type of a food service operation, you will probably need to replace the idea using a larger one.
If cutting trenches inside the floor will be necessary to install porcelain floor sinks, a grease interceptor, along with run drain lines, then establishing a few general purpose floor drains at This particular same time behind the counter, along with inside the back of the house, will prove useful. Floor drains will allow you to squeegee liquids away when spills occur, along with when washing floors.
Finally, if you added some fresh walls during your remodel, you may need to contain the fire sprinkler system for your space adjusted or reconfigured.
Drawing cabinet elevations, (the view you would likely have if you were standing in front of your cabinets), will be necessary for your cabinet maker to understand all the features they will need to incorporate into your cabinet designs.
These elevations are not meant to be shop fabrication drawings for your cabinetmaker, nevertheless merely serve a reference, showing needed features along with desired configuration. Where do you want drawers, along with under counter storage space; along with, where do you want cabinet doors on of which under counter storage? Where should open space be left for the placement of under counter refrigeration along with trashcans? Will cup dispensers be installed inside the cabinet face under the counter top? These elevations will provide your cabinetmaker using a clear understanding of all these features.
While your kitchen base cabinets at home are typically 24 inches deep, for commercial applications they should be 30 inches deep, along with 33 inches if an under counter refrigerator is usually to be inserted. Also, when specifying the size of an open bay to accommodate under counter refrigeration, be sure to allow a couple of inches more than the physical dimensions of the equipment, to ensure the idea can be easily inserted along with removed for daily cleaning.
You will need to create a floor plan showing all the critical dimensions for fresh partitions, doors, cabinets, along with fixtures. This particular will, of course, help make sure of which everything ends up where the idea is usually suppose to be, along with will be the right size.
A final thought about design; unless the space you will be designing is usually a clean vanilla shell (meaning, nothing currently exists inside the space, except perhaps one ADA restroom), you will have to make sure of which all the features of which you are considering keeping, will be acceptable with your local bureaucracy. Many older buildings were not designed to present codes. If the business type remains the same (your space was occupied by a food service establishment before you), then some times any non compliant features will be grandfathered-in, meaning you don’t have to bring them up to current requirements. nevertheless don’t count on This particular! You need to check with your bureaucracies to make sure. More along with more I see bureaucracies requiring fresh business owners to remodel, to ensure all features are compliant with codes. This particular means you may have to rip-out bathrooms along with hallways, add fire sprinkler systems, along with provide ramps where there are steps. Better you know all these things before you begin your store design!
I always tell my consulting clients, of which if I produce a perfect design along with structure for them, they will never notice… because everything will be exactly where you would likely expect the idea to be. Unfortunately, if you create a less than optimal design for your coffee bar, you probably won’t realize the idea until you start working inside the idea. Changing design mistakes or inadequacies after the fact, can be extremely expensive. Not correcting those mistakes may even cost you more in lost potential sales. because of This particular reason, I strongly suggest using an experienced coffee business space designer to create your structure for you, or at very least, to review the design you have created. Doing so will payoff with dividends.