Design Outside Dining
for a Restaurant
Outdoor dining provides extra seating areas for your business and attracts a new customer base--those who enjoy dining al fresco. The outdoor area can be as simple as a couple of cafe tables and chairs set on the sidewalk, or as elaborate as a structure with removable walls that can be used in any weather. The design you choose should reflect the type of restaurant you're designing for. Most designs share the same basic elements.
Instructions
1. Design a flat surface for the patio that slopes slightly toward the street so that rainwater doesn't collect. If you're using an existing sidewalk, make sure there are no loose bricks, cracks or other flaws that might cause customers or servers to trip.
2. Plan to erect an awning for dining in inclement weather, or umbrellas or sun sails to protect patrons from the sun. Install ceiling fans if the outdoor dining area has a permanent cover.
3. Separate the outdoor dining area from passersby or a parking lot with a wrought iron or wooden fence. Position planter boxes around the periphery with insect repelling plants like lavender, marigolds and pennyroyal.
4. Create a servers' station with a sink and storage for napkins, silverware, glassware, condiments and wash rags. Include a heat source for keeping coffeepots warm and an icemaker for chilled water. Put lockable doors on it so that setup items don't have to be taken inside when the restaurant is closed.
5. Provide lighting for outdoor guests. Place candles or lanterns on tables. String up party lights if the restaurant is casual. Use gas lamps outside more formal restaurants.
6. Select furniture that suits the restaurant's dining style. A tablecloth restaurant should have high-end furniture that mirrors the furniture inside the restaurant. Casual restaurants can have an eclectic mix of furniture styles and materials, like wicker and directors' chairs.
7. Design a bar area if there's enough space, or create an ocean-side atmosphere by removing a section of the wall and building a counter. Put stools at the counter and serve patrons from inside the restaurant. Install pocket doors that can be closed and locked. This eliminates the need to move liquor inside when the business is closed.
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