nethrananda21 Restaurant Layout Skill
Restaurant layouts optimize customer experience and service flow. The dining area dominates (50–60% of floor area), the kitchen is adjacent for efficient plating, and back-of-house areas are invisible to customers. Clearance is 150mm.
REFERENCES TO LOAD
- Always load:
references/room_standards.md— minimum sizes for all restaurant zones - Load for worked example:
references/example_layout.json— complete restaurant floor
DOMAIN-SPECIFIC RULES
RULE T1 — Dining area dominance. Dining area MUST be the primary space — 50–60% of total floor area.
RULE T2 — Kitchen adjacency. Kitchen MUST be directly adjacent to dining area for efficient service. The kitchen needs a service door to dining — NOT the main customer entrance.
RULE T3 — Reception at entrance. Reception/host stand MUST be at the entrance, the first thing customers see.
RULE T4 — Bar visibility. Bar counter should be near the entrance or along one wall, visible from dining. It may be open (no door) facing the dining area.
RULE T5 — Restroom isolation. Restrooms MUST be away from dining area. Restroom doors MUST NOT face the dining area directly. Use a corridor buffer.
RULE T6 — Storage adjacent to kitchen. Storage room MUST be directly adjacent to the kitchen for supply management.
RULE T7 — Private dining perimeter. Private dining rooms should be along the perimeter for privacy but need solid doors for sound isolation.
RULE T8 — Aisle width. Maintain minimum 900mm aisle width between dining tables/zones.
RULE T9 — Billing near exit. Billing counter should be near the exit for payment flow.
UNKNOWN ROOM HANDLING
For unlisted zones (e.g., "outdoor seating", "wine cellar"):
- Outdoor seating: 6000×6000mm
- Wine cellar: 3000×3000mm
- Set
estimated: true, add toflagged_estimated_rooms
LAYOUT PRINCIPLES
- Dining area is primary — 50–60% of floor area
- Kitchen adjacent to dining for service flow
- Reception/host stand at entrance
- Bar counter visible from dining
- Restrooms away from dining, corridor buffer
- Storage adjacent to kitchen
- Private dining along perimeter
- Billing counter near exit
- 900mm minimum aisle width