Floor Plan Examples Made by Real Visitors

A 40 seater dining area with 4 seats and 2 seats each tables, cashier beside of the dining area, commercial kitchen (with dishwashing area), 1 dry & wet storage area, and garbage are close but the restaurant manager’s office and employee’s’ area keep away those area and beside in cashier, 1 comfort room beside of dining area not cashier and main entrance beside dining area

A 40 seater dining area with 4 seats and 2 seats each tables, cashier beside of the dining area, commercial kitchen (with dishwashing area), 1 dry & wet storage area, and garbage are close but the restaurant manager’s office and employee’s’ area keep away those area and beside in cashier, 1 comfort room beside of dining area and main entrance

A 40 seater dining area with 4 seats and 2 seats each tables, cashier beside of the dining area, commercial kitchen (with dishwashing area), dry & wet storage area, and garbage are close but the restaurant manager’s office and employee’s’ area keep away those area, and 1 comfort room beside of the cashier.

A dining area with 4 seats and 2 seats, cashier beside of the dining area, commercial kitchen (with dishwashing area) beside the dry and wet storage area and garbage area, away the garbage area to restaurant manager’s office and employees area, 1 comfort room beside in the cashier

A 40-seat restaurant with 10 square tables of each 4 seats, cashier, dry and wet storage room, 2 restrooms, dining area, commercial kitchen with dishwashing area, restaurant manager’s office, employees area, garbage area, and main entrance in first

A 40-seat restaurant with 10 square tables of each 4 seats, cashier, dry and wet storage room, 2 restrooms, dining area, commercial kitchen with dishwashing area, restaurant manager’s office, employees area, garbage area, and main entrance

20 ft long × 10 ft wide kebab dining shop. Entrance at the front. Owner counter near the front/side. 4 wall-mounted folding dining tables along one long wall, each table seating 4 people with chairs. Tables should fold flat against the wall when not in use. Keep a clear central walking aisle. Compact kebab preparation/cooking area at the rear. Maximize customer seating while keeping comfortable circulation. The entrance is 10 foot wide

20 ft long × 10 ft wide kebab dining shop. Entrance at the front. Owner counter near the front/side. 4 wall-mounted folding dining tables along one long wall, each table seating 4 people with chairs. Tables should fold flat against the wall when not in use. Keep a clear central walking aisle. Compact kebab preparation/cooking area at the rear. Maximize customer seating while keeping comfortable circulation.

20 ft long × 10 ft wide kebab takeaway shop. Entrance at the front. Owner counter near the front/side. 4 wall-mounted folding dining tables along one long wall, each table seating 4 people with chairs. Tables should fold flat against the wall when not in use. Keep a clear central walking aisle. Compact kebab preparation/cooking area at the rear. Maximize customer seating while keeping comfortable circulation.

restuarant 360 seater

Tapas & Oysters a 360-seater restuarant, starting the entrance with a smoking section 8 table (mixture of 8 seater, 6 seater and 4 seaters, enetering the main floor with 27 tables (6, 4 and 2 seaters) a back smoking section (3x4 seaters, 1 x 8 seater and 1 x 10 seater) a seating are near the play area (5 x 4 seaters and 3 x 6 seaters) and lastly our deck with 20 x 4 seaters and 5 x 6 seaters

Create a top-down architectural floor plan for an approximately 3,000-square-foot licensed commercial shared-use commissary kitchen for multiple independent food businesses, using commercial-grade equipment. IMPORTANT: Follow the layout directions exactly. Do not redesign, optimize, rearrange, add hallways, or invent rooms. This is an open commercial kitchen, not a residential kitchen and not a traditional restaurant kitchen. OVERALL DESIGN: - Open industrial layout. - No unnecessary hallways. - No full-height partitions except enclosed office, ADA restrooms, and media room. - Maintain approximately 8-foot-wide main circulation aisles around the central cook-station area. - Use low 3-to-4-foot stainless-steel safety/splash barriers around the cook-station prep areas. These are NOT walls separating individual workstations. - Keep the kitchen visually open and allow free movement and visibility. SOUTH / SOUTHEAST: - Main entrance is on the southeast portion of the south/east corner. - Provide approximately 6 feet of clear egress/circulation at the entrance. - Moving west from the entrance along the south wall, leave the wall

A 40-seat restaurant with a bar and stools, 4-top and round tables, a commercial kitchen, and two restrooms

I need a good restaurant layout that had dining area kitchen bathrooms for both employees and customers I need an office vip area a bar live music area everything needed in the kitchen and a patio sitting area concept

A fine-dining restaurant with a 50-seat dining room, private booth section, wine display, bar, and full commercial kitchen

Length 15.24m x width 7.62m. With toilet at the top right corner. Top left corner is a passage to the backdoor out.

Small 60–70 sqm Filipino-Italian full-service restaurant named Memento, approximately 24 seats. Rectangular one-story layout. Main entrance at the front. Dining area at the front and center with 2-person and 4-person tables. Cashier and server station near the entrance. Commercial kitchen at the rear with separate food preparation, cooking, dishwashing and storage areas. One customer restroom near the rear side. Include a staff/service entrance at the back. Provide clear circulation between dining and kitchen. Simple elegant restaurant layout, practical and space-efficient, technical 2D architectural floor plan with labels, doors, windows, furniture, dimensions and clear room divisions.

A 40-seat restaurant with a bar and stools, 4-top and round tables, a commercial kitchen, and two restrooms

Restaurant floor plan, 10m × 15m rectangular building. Main entrance and cashier at the front. Dining area with 40 seats in the center. Commercial kitchen at the back. Two customer restrooms, one staff restroom, storage room, manager office, and staff entrance. Show tables, chairs, kitchen equipment, doors, windows, walls, and room labels. Top-down 2D floor plan.

ein kneipe auf einer fläche von 250 quadratmeter. im Hauptraum soll ein bar der mittelpunkt sein. Es soll über ausreichend toileten verfügen ein lagerraum und eineer küche und einemn büro. die bar soll an dienr waND SEIN der eignag zum büro soll nicht durch das lager gehen das lager soll auch gut erreichbar sein. die bar soll aber der eye catcher seinb wenn man reinkjommt. außen soll es nioch aeionen biergarten geben ion der größe von ca. 230 quadratmneter

ein kneipe auf einer fläche von 250 quadratmeter. im Hauptraum soll ein bar der mittelpunkt sein. Es soll über ausreichend toileten verfügen ein lagerraum und eineer küche und einemn büro

A rotisserie chicken and chips takeaway restaurant, no seating. Kitchen in the back with roisserie oven One partition seperating front of house with serving counter. Kichen at top, front of house under

Restaurant of burger 3x10m Kitchen must be at the end with 3x4m Must have cashier with window to kitchen + door to the kitchen and wc and wash hand

35 m², 5 m de façade x 7 m de profondeur, cuisine de 10 m² au fond, bar debout de 4 m le long du mur, comptoir mural debout sans tabourets, passe-plat de 1,5 m entre cuisine et bar, aucun siège intérieur, WC, entrée en façade.