Objectives of a Good Layout:-

The planning of spaces for serving food should be aimed at achieving:-

1. Preserving food quality
2. Avoiding queuing problem: A good layout helps to plan in accordance to provide a good service to the customers by avoiding queuing system in the f&b outlets.
3. Smooth flow work: while panning a layout of any f&b outlet, the first point ti be kept in mind is to encounter a smooth work flow. The galley between tables and the aisle space plays a vital role for the smooth work flow.
4. Prompt & efficient service: The good layout helps to provide prompt and efficient services to the customers.
5. Effective utilization of space: A good layout assists in planning for effective utilization of space. The table setups, side boards are placed according to the layout that reduces the wastage of space.
6. Minimum Investment: A good layout reduces the cost and helps in the investment.
7. Profit maximization: Once the layout is done, no extra cost is incurred and a profit is gained by utilizing the space in various table setups according to the event.
8. Less staff movement: The staff movement should be as minimum as possible and that is planned by a good layout.
9. Ease of supervision: Now a days, The transparent glass in the restaurants that is used to keep an eye on the staff activities during and after the operation.
10. Chance of future renovations: The planning of a good layout reduce the chances of future renovations. If desired, few amendments can be done through renovations.
11. Aesthetic appeal
12. Efficient flow of Operation
13. Safe working areas
14. Low maintenance cost
15. Follow governing laws (State + Central)
16. Maintaining standards of Environmental Hygiene