Floor Plan Examples Made by Real Visitors

Create a precise, professional 2D restaurant floor plan based on the following dimensions and layout. The result must be editable, dimensioned, and suitable for a commercial property dossier. **ROOM DIMENSIONS** - Rectangular interior space: 3.80 m wide × 4.10 m long. - Use centimetres or metres consistently and draw to scale. **BAR LAYOUT** 1. Perimeter counter along the lower side of the room, as shown in the reference sketch. Seating is allowed only on the inside-facing side. 2. A central longitudinal counter, 30 cm deep, with seating on both sides. 3. Each seat requires 75 cm of counter length for one diner, including the chair allocation. 4. Allow 45 cm of depth on each side of the central counter for seating and chairs. 5. A refrigerator area is located at the left end of the room. Preserve the refrigerator footprint and access according to the reference sketch. 6. The sketch indicates dimensions of 2.20 m and 2.95 m for internal sections. Do not assume their meaning if the geometry is unclear; mark these dimensions for verification.

Small cafe commercial kitchen 4810 x 1700, oven, underbench fridge, stainless steel shelves and double sink

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

a restaurant with 600 capacity, 2 water closets for male, 6 water closets for female, 2 urinals for male, 3 lavatories for male, 3 lavatories for female

1000 square foot teahouse with a speakeasy in the back.

Project #2: Create a FLOOR PLAN of the restaurant that includes seating for 65 people Items to include:  Label all items by creating a legend  Tables/Booths/bar with seats  Men’s & Women’s Bathrooms  Kitchen Area/Prep Station/Waitress Station  Front/Exit doorways  Name of Restaurant  Make sure it fits on one page Sample Legend:  For example

Create a professional restaurant floor plan for a 600 sq ft café named DHAKKAN CAFÉ. The shop is 20 feet wide × 30 feet deep. The front 11 feet should be a dining area with 20 seats. Include six tables: four 4-person tables and two 2-person tables. Keep comfortable walking aisles of approximately 3 feet. Near the entrance, place a small billing/POS counter measuring 4 feet × 2 feet. Do NOT create a customer-facing food counter or open cooking counter. Behind the dining area, create a 3-foot-wide server passage/service connection between dining and kitchen. The rear kitchen should be approximately 20 feet × 10 feet. The kitchen should contain a 6 ft × 2.5 ft preparation table, 4 ft × 2 ft dosa cooking station, 4 ft × 2 ft pav bhaji cooking station, 3 ft × 2 ft idli/vada station, 3 ft × 3 ft refrigerator, 5 ft × 3 ft dishwashing area, dry storage/store approximately 6 ft × 5 ft, and a 5 ft × 6 ft washroom. Food must be prepared completely inside the kitchen. Finished food goes from kitchen to server and directly to dining tables. No customer-facing dosa or pav bhaji counter. Provide an efficient kitchen workflow: storage → preparation → cooking → plating → server → dining. Clearly label every area and show dimensions in feet. Make the layout practical for a small Indian café.

A 300-seat restaurant without a bar and stools, 6-top and round tables, a commercial kitchen, and two restrooms

A 20'1 by 60'1 pizza shop. The bathroom is to left when you walk in the bottom main entrance. The bathroom is 5'6 by 7'6. The main lobby area has 2 four top booths and a soda cooler. The counter is just passed the tables and has one counter

A 60'1 by 20'1 pizza shop. The bathroom is to left when you walk in the main entrance. The bathroom is 5'6 by 7'6. The main lobby area has 2 four top booths and a soda cooler. The counter is just passed the tables and has one counter

Generate a space that is 60'1 deep and 20'1 wide. Entrance door bottom right. Bathroom in front left 5"6 by 7"6

Generate a space that is 60'1 deep and 20'1 wide. Entrance door front right. Bathroom in front left 5"6 by 7"6

Breite 7771 x 4040mm tür bei 3646,tür nach außen alle maße

Breite 7771 x 4040mm tür bei 3646,tür nach außen

Breite 7771 x 4040mm tür bei 3646

Breite 7771 x 4040mm

اعطيني تصميم مطعم ( شاورما ) حيث يكون البدايه على يسار سيخ دجاج و ثم مكان تسخين الساندويش وبعدها سيخ لهم و ثم طاوله صغيره وبجانبها مقلاة بطاطس ولا تنسى ان تضع طاوله على طول الجدار لتقدم الوجبات

A 90-seat family restaurant with booths along the walls, a central dining area, a host stand, and a prep kitchen

Make me a floor plan for a 201-square-meter restaurant for 150 people with tables for four, but initially they will be set up for 2 people. In the center there is a column. It's for people having breakfast, lunch, and dinner. Don't include the kitchen; those 201 square meters are just for table service.

Make me a floor plan for a 201 square meter restaurant for 150 people with tables for four, but initially they will be set up for 2 people. In the central area, there is a column for people who have breakfast, lunch, and dinner.

Make me a floor plan for a 201 square meter restaurant for 150 people that serves breakfast, lunch, and dinner.

*"Generate a complete, clean 2D architectural restaurant floor plan with a total rectangle size of 8.5 meters width by 12.0 meters length (102 square meters total). Do NOT include any tables, chairs, or furniture. The front 8.5m wall and the left 12.0m wall must be drawn as full-length glass storefront windows facing the public square, with a main customer entrance door located in the glass facade. The right side wall and the back wall are solid concrete boundary walls. Draw one continuous vertical interior wall from the front wall to the back wall, exactly 3.0 meters away from the solid right outer wall. This creates a 3.0-meter wide service zone along the entire right side of the building. Inside this 3.0-meter wide right service zone, draw a horizontal interior wall exactly 3.0 meters from the front wall to create two distinct rooms: 1. CUSTOMER RESTROOMS (Front-Right corner): This room measures exactly 3.0m width by 3.0m length. Include an interior privacy door that opens directly into the main dining area. 2. COMMERCIAL KITCHEN (Middle and Back-Right side): This room measures exactly 3.0m width by 9.0m length and sits directly behind the restrooms. Include an interior staff kitchen door connecting to the dining area for service, and an external heavy-duty delivery door in the back wall for suppliers. The entire remaining L-shaped space on the front, center, and left side of the building must be left completely open and empty, clearly labeled as MAIN DINING AREA."*

"Draw a rectangle of 8.5m width by 12m length. Inside this rectangle, draw one long straight interior wall from front to back, at 3 meters distance from the right outer wall. This splits the building into two long vertical halves. Label the left wide side as 'Dining Area'. Label the right narrow side as 'Kitchen and Toilets'."

*"Generate a clean 2D architectural restaurant floor plan with a total rectangle size of 8.5m width by 12.0m length (102 sqm). Show clear walls, doors, and windows. Do NOT include any furniture, chairs, tables, or bars. The plan must be completely empty inside the zones. The front 8.5m wall and the left 12.0m wall must be shown as glass storefront windows with a main customer entrance door. The solid RIGHT wall must be divided into the following clear, walled-off service rooms from front to back: 1. 'CUSTOMER RESTROOMS' (Front-Right corner): A clearly labeled enclosed room at the front-right side with an entry door. 2. 'COMMERCIAL KITCHEN' (Middle and Back-Right side): A clearly labeled enclosed kitchen positioned directly behind the restrooms, extending to the back wall, with an internal kitchen door and an external rear delivery door. The entire remaining area on the front, center, and left side must be left completely open and empty, labeled as 'MAIN DINING AREA'."*