Sanitary facilities are usually the areas of the establishment to which the owner pays the least attention when designing their business.
The result of this is often cramped spaces, often making use of stairwells, without comfort and with very little functionality for their customers. The owner should consider that the bathrooms and dining room, due to their greater visibility, are the places that most reflect the establishment's image to the customer.
Sanitary facilities must be separate from dining rooms and food handling areas. They should also not communicate directly with service areas, for this reason, the installation of an antechamber or a fixed screen is common.
When designing the establishment, consider this aspect to properly isolate the sanitary facilities.
The characteristics of the floors and walls should allow for easy cleaning and sanitization; it is recommended that the walls be tiled to their full height.
The minimum sanitary fixtures will be a washbasin, a toilet (preferably in an individual cubicle), and a urinal in the men's facility. The ideal in the design of this space is the existence of a central antechamber with a washbasin and two facilities separated by sex.
Ventilation of sanitary facilities must be direct and permanent to the exterior of the building (through a window or an extractor fan - ventax). It will never be permitted to ventilate this compartment to the interior of the establishment.