Knockbox and grinders to the right of espresso machine (sorry, lefties).Brewed coffee near register so it can be swapped out from behind the counter.Even though your business may be open 16 hours a day, up to 80% of your sales could occur between 6:30 a.m.
Planning the most ergonomic layout possible for the above equipment will allow for quick customer service. For ice cream or gelato a dipping cabinet and an additional dipper well will be needed. If you plan to serve premade lunch items (wraps, salads, sandwiches) an open-front, reach-in merchandising refrigerator should be considered. Gelato, hot meals and coffee roasting will expand the square footage of the back of the house even more.īehind the counter you’ll need 200-300 square feet for: If you’re doing food prep you’ll also need:.In the back of the house, at minimum, you will need room for: If space for extensive food prep, baking, coffee roasting, or cooking will be required, this square footage may increase to 1,000 or more. Typically, storage, prep, dishwashing, an office area and two ADA restrooms will consume about 400-500 square feet. The more you want to offer - lunch items, smoothies, baking, roasting-the more space you’ll need. Your menu will determine, in part, necessary square footage. You need to serve as many customers as possible during peak hours to keep them coming in, instead of looking elsewhere for a shorter line. Poor design will slow down the service process, resulting in longer lines of waiting customers and lost sales. Your income may even rely heavily on the design of your space. Before you sign a lease for your new café, you’ll need a solid plan for exactly how you’ll use the space-not to mention assuring your location is visible and the lease is amenable.
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