How to Design a Juice Bar Floor Plan in Ireland

Opening a juice bar in Ireland? Whether you’re launching your first site in Dublin or adding a second shop in Cork, your layout will shape how your space performs. This guide walks through how to design a functional, guest-friendly juice bar layout that works for your team and feels right for your neighbourhood.

What Is a Juice Bar Floor Plan?

A floor plan is more than a sketch of tables and tills. It’s your operational blueprint—how customers move through your space, how staff access equipment, and how every square metre works together. The best juice bar floor plans strike a balance between beauty and performance.

Core elements to include:

• Juice bar service counter

• Cold prep kitchen and storage areas

• POS and till stations

• Clear ordering and pickup zones

• Indoor seating and waiting areas

• Toilets (including accessible options)

• Staff-only spaces and emergency exits

Main Squeeze reimagined the juice bar experience with their thoughtfully designed customer flow. By creating dedicated spaces for ordering, pickup, and in-store enjoyment, they transformed the typical chaotic counter service into an intuitive journey (see below).

Why Layout Matters for Irish Guests

According to the Toast Consumer Preferences Survey (2025), in which 200 Irish consumers were asked about their restaurant design preferences, 63.5% say that comfort is a top priority in seating areas, and 55% value visible ordering queues. 

At the same time, nearly half (46.5%) say layout and design are a deciding factor in whether they’ll return, and another 16.5% say it’s extremely important.

That means your layout needs to feel natural and easy to navigate. It should guide guests without needing signage at every turn.

What Irish guests look for in juice bars:

• Fresh product displays front and centre

• Clear menus and fast ordering

• Cosy, comfortable seating

• Simple flow from entry to exit

Floor Plan Best Practices: Designed for Ireland

1. Create Comfort Through Clarity

Divide your space into visible zones—ordering, waiting, and dining. Customers shouldn’t need to ask where to queue or pick up. Keep pathways open and furniture placement intuitive. Think soft lighting, good acoustics, and clear signage that fits your brand.

2. Make It Work for Staff

A compact floor plan can still be efficient. Keep prep, storage, and service areas close—but not cramped. According to Toast’s Report: Voice of the Restaurant Industry in Ireland, reducing guest wait times and increasing turnover is a top focus for the hospitality industry. Layouts that support quick movement and minimal steps help.

3. Prioritise Accessible Design

All new juice bars in Ireland must comply with Part M of the Building Regulations, covering access and usability. That includes:

• Step-free entrances

• Wide circulation spaces

• Accessible toilets

• Clearly marked emergency exits

Nearly 46.5% of Irish respondents in the Pollfish survey said accessible toilets were the most important accessibility feature. Designing for inclusion isn’t just the right thing—it’s what your guests expect.

Outdoor Space & Queue Design

Outdoor seating can make or break a busy day. Nearly 50% of Irish customers prefer venues with outdoor areas, and 47.9% say they’ll opt for outdoor tables if the inside feels crowded (source: Toast Consumer Preferences Survey 2025).

Your outdoor setup should be:

• Clearly connected to the indoor layout

• Easy to access for all guests

• Weather-optimised (with heaters, covers, etc.)

• Visible from the street to draw foot traffic

Queueing matters, too: Over 87% of Irish respondents want clearly visible ordering lines. Place menu boards near the start of the queue and ensure there’s enough space to avoid bottlenecks.

Embrace Technology to Improve Flow

Irish restaurants are leaning into tech to speed things up. Handheld POS systems, self-order kiosks, and click-and-collect setups all reduce wait times and improve flow.

One example: BANG Restaurant in Dublin used Toast’s POS to save 5–7 hours per week in admin tasks. With the right tools, your floor plan can support both faster service and better guest interactions.

Fitting Out Your Juice Bar

Once your layout is locked, bring in pros who know Irish code and standards. It’s worth hiring:

• Certified architects or interior designers

• Electricians (for lighting, sockets, and power stations)

• Plumbers (for sinks, basins, water systems)

• Builders or shopfitters (for furniture, counters, walls)

Whenever possible, use locally sourced, sustainable materials. Nearly 70% of Irish consumers say they’d pay more for goods produced locally or sustainably (source: Voice of the Restaurant Industry in Ireland).

Useful resources:

• Irish Planning Portal

• Local Enterprise Office – Fitout Grants

Final Thoughts

Your floor plan isn’t just about compliance—it’s a chance to build a better experience. One that moves quickly, feels warm, and keeps guests coming back.

Start with your customers’ needs. Design for clarity, comfort, and speed. And remember, a great layout is the foundation of a profitable, scalable business.