restaurant-cad

name: restaurant-cad description: | Zone standards and layout rules for restaurant, cafe, food court, bar, and food service layouts — restaurant, cafe, bistro, diner, food court, fast food, fine dining, pub, bar, lounge, bakery, pizzeria, canteen, mess hall, catering kitchen, cloud kitchen, food truck layout, banquet hall, coffee shop, tea house, juice bar, ice cream parlor. ALWAYS use this skill for any food service establishment design. version: "1.0" composable_with: - cad-core

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 to flagged_estimated_rooms

LAYOUT PRINCIPLES

1. Dining area is primary — 50–60% of floor area
2. Kitchen adjacent to dining for service flow
3. Reception/host stand at entrance
4. Bar counter visible from dining
5. Restrooms away from dining, corridor buffer
6. Storage adjacent to kitchen
7. Private dining along perimeter
8. Billing counter near exit
9. 900mm minimum aisle width