Finding suitable and adequate space in busy shopping and business districts nowadays is a tall order, and even if you do, you should be prepared to pay a hefty fee to either rent or purchase the land or property in question. This has led to a trend in downsizing: more and more shops tend to favour smaller spaces as opposed to the old restaurants and malls that had thousands of square feet. In many ways, the current trend is favourable for both the shop owners and the customers, and it also allows for more shops to be opened, and for greater diversity.
If you are considering opening a café in the capital or a similarly busy city, this trend is something you might like to make use of. For starters, you should understand that modern cafe interior designs are often built to accommodate small spaces nowadays: the modern café often is where workers, students and other people waking up in the morning stop by during their commute to get an energizing drink and perhaps catch their breath. Of course, there are different types of cafés beyond this, but this is the usual default you would mostly see. What you should take from this is that a café often prioritizes takeaway as opposed to dine-in experience and this works favourably with the smaller size: you need less staff to tend to customers, you need less space to have them seated, your maintenance costs are fewer, and you can prioritize your sales.
As commercial fit out companies Sydney will point out for you, these probably have seating space for around ten to fifteen customers at most (and that too, is usually in the form of high chairs along the other side of the kitchen counter) and have an open kitchen with enough space for employees to move around (and who usually stay behind the counter).
It should come without saying that in a café that prioritizes takeaway, your primary concern is to ensure that customers do not stand too long in the line. You want them to be quickly attended to and have their food and drinks served quickly: this is both because you do not want them to be annoyed and leave, and also because you need to clear space for other customers. To do this, you need to ensure that there is a designated space for takeaway customers (so as to not get in the way of the few dine-in customers), and that the kitchen workflow is efficiently managed – you need to maximize your kitchen space to the very best of your possibilities.
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