By Ursula Kuefer at August 04 2019 17:29:18
Sites like Stanley Furniture are great to find furniture for every room including the living room, dining room and bedroom as well as case goods and accents. It gives their exact dimensions and where the furnishings can be purchased locally. Have fun making several plan options if possible. Try the basic sofa and loveseat on one plan and try a sectional or a sofa with chairs on another. Get creative by breaking up larger rooms into a couple of sitting areas. See if the dream of a chaise can become a reality on plan for the bedroom. Extra homework is important before heading out to shop for decor.
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.
Once you have identified this all_encompassing 'wish list' you will almost certainly find yourself over budget. If money is no object _ no problem, but if that Lotto jackpot has so far eluded you there are things you can do to bring that budget back in line. The most obvious and often least expensive way of doubling your floor space is to make use of the basement. A properly designed and finished basement is the perfect place to have a spare guest bedroom, home theater, hobby or play rooms, additional bathroom(s), laundry facilities or a home office.
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.