Restaurant evacuation plan template
A free fire evacuation plan template for restaurants, cafes, bars and takeaways. It covers the two groups who need different help: kitchen staff near the fire, and guests who only know the front door.
Upload a floor plan, photo or sketch. You get a finished map with routes, symbols and these steps, ready to print.
Download the free restaurant evacuation plan template
Each one has a title block for the building name and floor, a large space for your floor plan, a map key, "You are here", the in-case-of-fire steps below, the assembly point and emergency contacts. Landscape, in A4 and US Letter.
Printable PDF
Restaurant fire evacuation plan template, ready to print and fill in by hand.
Editable Word (.docx)
Change any wording, add your details and paste in a floor plan picture.
Free to download, print and share. No sign-up.
What the map should show
- Every exit, including the kitchen back door, and the route from the dining room, bar and toilets
- Gas and power shut-offs and the kitchen fire suppression pull, if you have one
- Fire extinguishers (including the kitchen one for cooking oil fires) and fire blankets
- Fire alarm call points
- A "You are here" marker
- The assembly point, away from the entrance and delivery bay
In case of fire: steps for a restaurant
- 1.Raise the alarm. Shout "Fire!" and press the nearest call point.
- 2.Kitchen fire? Turn off the heat or gas if safe. Never put water on burning oil. Use the kitchen system, fire blanket or the right extinguisher only if trained.
- 3.Guide guests out by the nearest exit. Check toilets on the way. Don't let anyone go back for coats.
- 4.Call the fire service on the emergency number below, even if the alarm is ringing.
- 5.Go to the assembly point and stay there. Don't go back in until the fire service says it's safe.
Who is responsible
- The owner or manager is responsible for the plan; the manager on shift runs the evacuation.
- Give each section a job: kitchen staff shut down cooking, floor staff guide their tables out, one person checks toilets.
- Count staff from the rota at the assembly point, and ask guests to stay there until the fire service arrives.
- Train new staff on the plan in their first shift, before a busy service.
How often to review and drill
- Check the plan at least once a year, and straight away after any change to the layout, exits, alarm, use of the building or the people in it.
- Replace every posted copy when the plan changes. Old maps on the wall are worse than none.
- Your local fire code, fire authority or insurer may set how often you must drill. Check with them, and keep a record of each drill and what you learned from it.
- Staff turnover is high in hospitality, so walk new starters through the plan and run short drills often, even if guests are not involved.
This is general guidance. Rules differ by country, state and city: check with your local fire authority, and with a fire safety professional for your building.
Skip the drawing: make it from your own floor plan
Upload your restaurant's floor plan as a PDF, photo or sketch. EvacPlan tidies it, you mark the exits and routes, and you get a print-ready map for every floor with the map key and steps already on it. Free to make, and your first map downloads free.
Questions
What extinguisher goes in a restaurant kitchen?
For cooking oil and fat fires, a wet chemical extinguisher (class K in the US, class F in Europe) is used, often alongside a fixed suppression system over the cooker hood. Ask your fire equipment supplier what your kitchen needs.
Where should the evacuation plan go in a restaurant?
Near each exit, in the kitchen, and in staff areas. In the dining room, exit signs do most of the work; the plan matters most for staff.
Can I use this for a bar or a takeaway?
Yes. Change the rooms and steps to suit; the editable Word file lets you rewrite anything.
Related templates
Read more: Restaurant evacuation planning guide · Evacuation plans for shops and other workplaces