Restaurant specific areas of the concept

Type of Facility: _______________________________________________________________

1. Space

(a) Size of building lot______________ (b) Square footage of building_______________

Space Allocation

(c) Dining room(s)____________% (d) Private dining areas______________%

(e) Kitchen__________________% (f) Bar or lounge___________________%

(g) Restrooms________________% (h) Office_________________________%

(i) General storage____________% (j) Common area(s)_________________%

(k) Bar storage ____________% (l) Other__________________________%

2. Projected Sales

Food_____________% Alcoholic beverages__________%

Occupancy

Total number served Seat turns Required seats

Breakfast _________________ _________ ____________

Lunch _________________ _________ ____________

Dinner __________________ __________ ____________

3. Service Style(s)

Table service______________ Counter service___________

Banquet service____________ Cafeteria ________________

Take-out service___________ Scrambled cafeteria__________

Food court________________ Curbside service_______________

Explain any particulars not covered in the general guidelines shown above: