By Leonie Scherer at May 28 2019 14:20:15
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.
Draw a scaled plan using a pencil and graph paper. Now that the measurements have been taken it is time to get to work to create a scaled plan of the room. Drawing a room to scale on plan is simple once one understands that one quarter inch square on the graph paper equals one foot, and that inches can be estimated with half a square equaling 6_inches and a fourth of a square equating to 3_inches. Using the length and width measurements draw the basic room perimeter to scale onto the graph paper with a pencil. Draw in the doors, windows, etc. to scale on the graph paper in the same way you measured them in the room.