Evacuation plans for hospitality and restaurants

Hotels, restaurants, brasseries, cafés, holiday residences and hospitality complexes: produce evacuation plans compliant with ERP type O (hotels) and type N (restaurants), ready to display in every room and on every floor.

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The regulatory framework for hospitality (ERP type O and N)

The hospitality sector falls under several ERP classifications. Hotels and holiday residences with accommodation are classified as ERP type O (articles O 1 to O 31 of the fire-safety regulation). Restaurants, brasseries, cafés and tearooms without accommodation are classified as ERP type N (articles N 1 to N 19). A hospitality complex with restaurant, bar and rooms can therefore fall under both classifications for its different activities.

Hotels (type O) impose reinforced rules due to the 'sleeping accommodation' nature: fire-resistant compartmentalization of rooms, smoke control of corridors, category-A SSI for major establishments, and a mandatory evacuation plan in every room per NF X 08-070.

Restaurants (type N) face specific kitchen-fire protection requirements (extraction hoods, exhaust ducts, gas installations), smoke control of large dining rooms and emergency-exit identification. The evacuation plan is posted in the dining room, near the till and the exits.

Hotel specifics: a plan in every room

One of the major specifics of type O is the obligation to post an evacuation plan in every room, generally behind the entrance door. This A4 plan shows the room's position ('You are here'), evacuation routes to the nearest staircases, instructions in case of fire and the emergency phone number.

For a 50-room hotel, that means 50 plans to print and update with every change. With Fabrik, you design one plan per floor, duplicate it for each room and move the 'You are here' marker, then export print-ready A4 PDFs — saving considerable time during renovations or layout changes.

For hotel-restaurants, hospitality complexes and holiday villages, several plans coexist: a global plan of the establishment, a per-floor plan, a per-room plan, a restaurant plan. All must be consistent and up to date, including when part of the establishment is closed for renovation.

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Restaurant specifics: kitchen, dining room, terrace

In a restaurant, the evacuation plan represents the dining room, kitchen, service zones, washrooms and covered terrace where applicable. It highlights the emergency exits (often secondary in addition to the main entrance), fire hose reels, extinguishers (especially those suited to kitchen fires — class F), manual call points and gas signage.

For brasseries, fine-dining restaurants and high-volume venues, public occupancy is calculated based on the accessible surface (1 person per m² in restaurants), to which staff are added. The ERP category (1 to 5) follows, along with the SSI, smoke control and exit requirements.

ERP type O and N

Hotels classified as type O (articles O 1 to O 31), restaurants classified as type N (articles N 1 to N 19): reinforced compartmentalization, smoke control, SSI and evacuation plan requirements.

A plan in every room

Type O regulation requires a per-room evacuation plan — one A4 plan per room, to update at every change to the establishment.

Multi-building and multi-classification

Hotel-restaurants, hospitality complexes, holiday villages: several ERPs within the same establishment, with consistent plans for each zone and each audience.

Pictograms placed on the plan, with their printed size checked.

Hospitality Specifics

ERP type O and N compliance : Evacuation plans compliant with the ERP fire-safety regulation for hotels (articles O 1 to O 31) and restaurants (articles N 1 to N 19), with general fire-safety instructions per NF X 08-070.
Per-floor and per-room plans : An A4 plan per room, made by duplicating the floor plan and placing the room's 'You are here' marker. Ideal for hotels of 20 to 200 rooms.
Mandatory display in every room : Print-ready A4 PDF export for printing and mandatory display behind the door of each room, per NF X 08-070.
Restaurants, bars and service zones : Plans for restaurant dining rooms, brasseries, bars, cafés, tearooms — with kitchens, hoods, storage zones, emergency exits and covered terraces.
ISO 7010 pictograms and hospitality signage : Library of 250+ standardized pictograms and trade symbols (exits, fire hose reels, extinguishers including CO2, gas shut-off, manual call points, defibrillators).
Outdoor assembly areas : Identification of assembly points (parking, garden, public square) with routes from each room and each zone of the establishment.

Hospitality Plan Examples

Hotels and hotel-restaurants

Plans for hotels with rooms, corridors, enclosed staircases, restaurant, bar, lounges and emergency exits — one plan per floor and one A4 plan per room.

Restaurants, brasseries, fine dining

Plans for restaurants with dining room, kitchen, hoods, cloakrooms, service zones, covered terrace and emergency exits.

Bars, cafés, tearooms

Plans for bars and light-catering establishments, with counter, dining area, washrooms and exits — adapted to small-category ERPs.

Hospitality complexes and holiday residences

Multi-building, multi-classification plans for hospitality complexes, holiday villages, residences with accommodation, restaurants, wellness areas and leisure zones.

Layout, pre-export check and a PDF ready to display.

Frequently asked questions

What is the ERP classification of a hotel or restaurant?

Hotels and holiday residences with accommodation are classified as ERP type O (articles O 1 to O 31). Restaurants, brasseries, cafés and tearooms without accommodation are classified as ERP type N (articles N 1 to N 19). A hospitality complex with restaurant can fall under both classifications for its different activities.

Is an evacuation plan mandatory in every hotel room?

Yes. Type O regulation requires the display of an evacuation plan in every room, generally behind the entrance door, per NF X 08-070. The plan shows the room's position, routes to the nearest exits and instructions in case of fire.

How do I produce 50 customized plans for a hotel?

With Fabrik, you design one plan per floor, then duplicate it for each room and place the 'You are here' marker. For a 50-room hotel across 3 floors, you draw 3 floor plans and obtain 50 print-ready A4 plans without redrawing the building.

What are the specific requirements for a restaurant kitchen?

A restaurant kitchen is a particular-risk premise: extraction hood with automatic shut-off device, regularly cleaned ducts (kitchen-fire regulation), extinguishers suited to oil fires (class F), accessible emergency gas shut-off. The evacuation plan must show these elements and identify dedicated kitchen exits.

How often should a hotel evacuation plan be updated?

After every significant change: addition or removal of a room, floor renovation, dining-room layout change, modification of an exit or staircase. For a hotel-restaurant, an annual review is good practice, supplemented by ad-hoc updates after every change.

Should the restaurant and the hotel have separate evacuation plans?

Ideally yes: a dedicated plan for the restaurant (type N) with its dining room, kitchen and exits, and a dedicated plan for the hotel (type O) with its rooms and floors. If the two activities are heavily interconnected, a global plan can be maintained as a complement, but per-activity detailed plans help each audience read them clearly.

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