Floor Plan Examples Made by Real Visitors

Create ONLY ONE architectural space: HOT KITCHEN. AREA: EXACTLY 25.00 m². GEOMETRY: 4.00 × 6.25 m. USERS: 4–6 kitchen workers simultaneously. FUNCTIONAL DISTRIBUTION: Create a professional hot-kitchen workflow: 1. access/service side 2. refrigerated ingredient access 3. preparation/work surface 4. cooking line 5. finishing/pass direction EQUIPMENT: Range: 0.91 × 1.00 m. Griddle: 0.91 × 1.00 m. Salamander: 0.90 × 0.62 m. Worktable: 1.50 × 0.70 m. Refrigerator: 0.90 × 0.69 m. Handwash sink. Cooking hood. Place cooking equipment in a coherent continuous cooking line. ANTHROPOMETRIC / WORKING CLEARANCES: 1.20–1.50 m working aisles. Approximately 1.50 m where two workers need to pass/work opposite each other. Provide operating space in front of ovens/refrigerators. Never place workers directly behind opening equipment doors. USERS: Represent 4–6 workers: cooking, preparing, plating, moving between stations. Do not cluster all workers in one location. DOOR: ONE service door only IF an actual wall separates kitchen from service circulation. No additional entrance. Door swing must not hit equipment. DIMENSIONS: 4.00 × 6.25 m. Range. Griddle. Worktable. Main working aisle. Important equipment operating clearance. FINAL CHECK: 25.00 m². 4–6 workers. Real kitchen workflow. No invented doors.

A 1,800 sq ft restaurant kitchen serving 120 covers with receiving, dry and cold storage, prep, cook line, pass, dish drop, warewashing, waste holdi

A 1,800 sq ft restaurant kitchen serving 120 covers with receiving, dry and cold storage, prep, cook line, pass, dish drop, warewashing, waste holding, manager desk, and staff handwashing

A 1,800 sq ft restaurant kitchen serving 120 covers with receiving, dry and cold storage, prep, cook line, pass, dish drop, warewashing, waste holding, manager desk, and staff handwashing

Create a 300 square meter rectangular restaurant floor plan. 15 meters wide and 20 meters deep. Main customer entrance on the front side. Separate service entrance on the rear side. 40 square meter kitchen at the rear. Customer dining area in the front and center. Approximately 100 seats. Cashier near the main entrance. Customer toilets near the dining area. Storage next to the kitchen. Show walls, doors, windows, room names and dimensions. Generate one clean 2D floor plan.

Create a 300 m² rectangular commercial restaurant floor plan from scratch. The restaurant must include: - 40 m² commercial kitchen - Dining area for approximately 100 customers - 2-person, 4-person and 6-person tables - Fixed bench / banquette seating - Cashier and ordering counter near the main entrance - Retail market sales area near the entrance and cashier - Takeaway / package service point - Packaging storage room - Beverage storage room - Chemical storage room - Staff male and female changing rooms - Staff toilets - Staff dining / break room - Prayer room (mescit) - Ablution facilities - Customer toilets - Baby care room - Stock control office - Manager office Create a functional layout with separate customer and staff circulation. The kitchen must connect directly to food preparation, storage, dishwashing, packaging and service areas. The delivery and stock route must connect to the storage and kitchen without passing through the customer dining area. Place the customer entrance, service entrance, internal doors, door swings and exterior windows clearly on the plan. Show walls, doors, windows, room names, furniture, tables, chairs, kitchen equipment and major storage areas. Generate a clean professional 2D architectural floor plan with approximate dimensions for each room. Prioritize restaurant functionality, circulation, kitchen workflow and comfortable seating. Do not create a residential plan. Do not create a 3D render.

A 1,800 sq ft restaurant kitchen serving 120 covers with receiving, dry and cold storage, prep, cook line, pass, dish drop, warewashing, waste holding, manager desk, and staff handwashing