Restaurant — dining room + commercial kitchen
A restaurant floor plan with the back-of-house most tools skip: booths and named tables out front, a commercial kitchen line (range, prep tables, three-compartment sink, walk-in cooler, fryer) behind the pass.
For the restaurateur or kitchen consultant laying out front- and back-of-house together
What this shows
Front-of-house mixes booth (two facing benches with a table between) and named round-table-4 covers; back-of-house uses the restaurant/commercial-kitchen catalog that general floor-plan tools omit: range (commercial six-burner over an oven), prep-table (stainless work table with a dashed under-shelf), commercial-sink (the three-compartment ware-washing sink health codes require), walk-in (the insulated double-wall cooler with its door), and fryer.
The opening between dining kitchen resolves the shared wall automatically and punches the pass-through; area labels and exterior dimensions come for free. This is the restaurant floor plan / commercial kitchen layout request — the head commercial-floorplan search terms — answered from one paragraph of text.