I would not make a separate “room” for the office in case things are too tight…I have a nice desk made of wire shelving since I needed more dry strorage space that I would have never been able to convert if I had a separate room…also I would keep all the plumbing together by moving the mop sink area and dishwashing closer to the bathrooms side of the store…also I would thing you need 2 handicap bathrooms with that seating but i guess it depends on your code
PS how did you get the pic in your post…neat
Great tips, I will start doing so reworks and incorporate these ideas. I hadn’t thought about the plumbing and moving it all closer. I will move this around and see what I come up with.
As for the bathrooms, I do know code will require at least 2. IIRC if I make them single sex they will both need to be ADA, if they are unisex I can get by with one.
Boxes! It hit me right after posting and looking at the plan again. Where do you put them. Makes sense to have a self above the cut table then maybe shelving above the make line as well.
I wish I could do this in 3D, it would be easier to see things in perspective.
If I move the sinks to the back where the office is would this creat more work when clearing tables and having to take all the dish items to the back of the store? Seems like when you try to make one area flow better another area suffers.
Hand washing station - totally forgot about that one, I will get it placed near the make line.
So you think I should create a 90 degree right angle with the make line next to the ovens like a corner? I did have a couple of floorplans like this but teh front of the kitchen was tight as it is not as wide as the back prep area.
How long if everyones make line? I put in 8 feet as a standard size. As for the ice machine I guess it is not needed as I was thinking the soda station would be self contained with an ice maker on top. More of a back up. This space could be used for storage of unmade boxes.
I appreciate everyone taking the time to chime in on this. I plan to stop several pizzeria over this next week (on spring break vacation traveling) taking some photos and notes of the various set ups. Hopefully this will help in nailing down the flow and a final floor plan.
you are lucky if only 1 handwash sink is required…I needed 3!! My code is every 15 feet…as for ovens, prep table, and cut table work it as a triangle with the cut table close to the counter for maximum efficiency…also consider the fryer for profits but it does come with additional cost and space requirements (hood, fire suppresion, and freeezer space)…as for dirty dishes consider a custom waitress station that has compartments for bus tubs, (mine holds 8 - 4 shelves, 2 to a shelf) self serve soda fountain with ice machine on top (compressor underneath), and garbage can…the waitresses bus the tables, and the dishwaher gets the tubs after they fill up to clean in back
PS dont forget about BIB soda syrup
No, we are not brewing but bringing in a popular local brewer, Silver City and then have a couple of taps for “brewer of the month”. Rotate out the 2 flavors every 90-120 days. Keep some variety and another hook for keeping customer coming in to try something new.