By Mike Seiler at April 16 2019 03:35:31
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 can safely assume that many pre_drawn house floor plans have already been tried and tested. That means construction hassles would have already been sorted out, which implies that any additional labor costs and uncertainties during the construction phase will not exist.