By Dennis Mayer at May 11 2019 21:52:02
Setting a proper floor plan is essential to being able to maximize future profits and minimize losses. Everything from the kitchen to the front door needs to be planned out and laid out in order to ensure that the restaurant follows a flow pattern that is going to allow the kitchen to run smoothly during food preparation and cooking as well as the flow in and out of the kitchen. Setting these aspects are going to be the largest drain on finances for any new restaurant.
When considering the floor plan the first thing to do is consider the menu. The menu and the type of food that is being created actually decides the lay out of the kitchen. The first thing to do is consider the flow of traffic for food preparation. Then the flow in and out of the kitchen needs to be considered. This is even more important than the actual table layout of the restaurant itself. A mistake here could end up costing money to repair as well as lowering the available profit margin.
One should work their way around the room and get into a measuring rhythm. Beginning at one corner, measure from one corner to inside the door or window frame. Then measure the door or window width. Now measure from the other side of the door or window along the wall to the next door or window. Measure the width of the door or window. Continue measuring until the measurements on each or the room's wall have been completely transcribed to the rough drawing. Measure column widths and where they are exactly placed in the room by measuring from perpendicular walls to the column.
Adding or enlarging dormers is another way of capturing space from a second story or loft that is framed by a sloping roof line. You will be surprised how a well_positioned dormer can make a small loft appear much larger and provide vertical walls to accept seating, bookcases or tables that usually will not work with a conventional knee wall.