J U L Y / A U G U S T 2 0 1 5 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 6 5
tomers have placed their orders. These
typically include beverage dispensers
and the condiment area.
Place the beverage dispenser well
away from the line and away from the
area where people may wait to pick
up their orders. At some concepts,
handling drink reflls at the counter can
exacerbate the situation, says Kowalski.
Sending staff out into the dining area to
provide reflls represents one way to re-
solve this situation. Another is to create
a designated area of the counter for the
refll line, one that's clearly separated
from the order line.
As for condiments, one strategy
that works to decrease congestion is to
decentralize — forgo one large condi-
ment island in favor of several smaller
ones placed throughout the operation.
As Kowalski says, the critical factor
in optimizing queue control is to keep
people comfortable and entertained —
not boxed in, confused or frustrated.
Designing with human behavior in mind
and providing visual cues and tools
for people to get through the line with
a minimum of waiting will keep them
coming back no matter how long the
line is when they arrive. +
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Sinks, dryers, toilets,
and now…doors
The age of the touchless public restroom
has arrived. Now visitors can have
a totally hands-off experience, thanks
to the Norton 5600 Series Low Energy
Power Operator. This easy to install
and adjust option is operated by the
Norton wave to open wall switch.
Wave goodbye to germs and say hello to
cleanliness with the Norton 5600 Series.
To learn how, visit
nortondoorcontrols.com
Make a Clean
Getaway
5610K1 Kit