Entrance:
1. An area for the hostess to take reservations with a place to store menus.
2. Cashier's area where customers may pay when exiting the restaurant.
3. Seating for customers that are waiting to be served.
Kitchen - The size needed will depend on your concept.
1. This area should have shelves for equipment, utensils and ingredients.
2. Prep tables
3. Stoves, ovens, broilers, fryers, cooking range, griddle, serving plates, ets.
4. Dish washer, dish washing sinks and cleaning supplies.
Food storage area - Walk in cooler, walk in freezer, dry food storage area with lots of shelving..
Office - Desk, file cabinet and office supplies
Employee area - An area for employees to hang their coats, and store their personal items.
Dining Room - Tables, booths, drink counter with coffee and supplies.
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