By Niklas Finkel at February 21 2019 18:05:30
It is also a good idea to keep a list of things that you don't like; things you may have seen in a magazine or noted when visiting other log homes. Some of the most frequent complaints one hears about log homes, especially older models, is the lack of storage space and small closets or bathrooms. This is most often the result of poor planning or not taking into consideration the diameter of log walls and the lack of attics in most log homes. Refer to your list when discussing details with your designer and remember that in most cases you cannot build a closet or a bathroom that is too large.
Be aware that room is needed to walk around pieces or to pull out chairs; three feet is optimum but thirty_inches will work. Make sure that there is room for a door to open and that windows are not blocked. Shop online for sofas, tables and bedroom set ideas; find the measurements of the pieces desired and draw them to scale on a separate piece of graph paper. Cut out the scaled furnishings from the paper. Take the furniture cutouts and play with them on the floor plan until the perfect room is achieved. Once the furnishings are best placed trace an outline of the furniture on the scaled copy of the floor plan and remove the paper furnishings. Write the sizes of the pieces of furniture in on the plan in order to know what is required before heading to the store.
Functionality of space _ if there is an elderly person or invalid at home with requirement for extra space or young children who need more space around the house, these requirements should be factored in. Making provision for family changes while drawing up floor plans is advantageous even if the requirement is not immediate as future alterations and additions may not be possible always.
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.