IntroductionIt is generally very important for any restaurant, not just a university restaurant, to have a proper floor plan that will ensure that activities and services run smoothly. Failing to do so usually results in incidents such as guests having difficulty locating the room or even getting lost along the way, waiters and guests colliding while turning a sharp corner or individuals having to move sit next to it. one or more strangers in order to leave room for another person to pass in an aisle. In order to avoid such situations when developing the restaurant plan, it is necessary to study the specific needs of the restaurant which in this particular case include: 3,000 square foot burger restaurant on a small college campus from New Jersey. Burgers, chicken sandwiches, fries, light breakfast and drinks will be served. Restaurant opening hours will be from 8:00 a.m. to 11:00 p.m. The lounge area will be able to accommodate 100 customers on tables that can accommodate 4 people each. The staff will consist of a head chef, 3 assistant chefs and 6 kitchen staff. The Basics of a Restaurant Floor Plan A restaurant floor plan has a number of important factors that need to be considered, particularly the location of restrooms, dining areas, and the kitchen. All restaurants should have a practical and functional floor plan that takes into account the flow of users from the dining room to the restroom or from the kitchen to the dining room. Waiting areas and hostess stations should be located at the front of the restaurant, where individuals first enter the restaurant. Public restrooms, bar and dining hall are other spaces that should also be placed at the front of the...... middle of paper ....... A campus environment suits it gives more of the attributes of public toilets. However, if their space is lacking, they could be excluded given that a campus offers other areas that serve the same purpose. Employee toilets These should be as simple as possible and should be separate from public toilets. Conclusion If all the important factors are considered and taken into consideration, one is likely to come up with a practical and functional floor plan that will ensure maximum customer satisfaction. Building users, including employees, must feel comfortable working/eating within its walls. Works CitedLaine, T., Kosonen, R. and Gordon, E. (1999, September). Kitchen Design Tool - An integrated environment for layout and ventilation design. Paper presented at the proceedings of Building Simulation, Kyoto, Japan.