just say a few words about the simple structure.

1. If the depth of the kitchen is 3 meters, the size of the dining area is 3:9, which is not suitable. On the premise that the width is only 3 meters, the aisle should be compressed as much as possible, so that the size left for each small area is about 2.2 meters X2.2 meters, of which the bar and staff space takes up 1.8X3=2.4 meters wide.

2. The specific layout of functions should follow the business scope. I don't even know what kind of catering you do, so I can't say anything, so I'll skip this. There is only one thing. A sparrow doesn't have to have five internal organs. It's better to do experience and word of mouth as the main part of the dining room in the store, and it doesn't matter if you arrange a little more area for the service content with relatively concentrated customer tendency.

3. in terms of interval division, there is absolutely no need to separate for the sake of separation, even if it is a completely different service content. Just tell the customer in the simplest way that this is a partition and don't go through it. You can make a groove on the ground, put some plants, or make some unequally spaced lines more abstractly. In a word, try to separate visually rather than physically.

are there any questions you can ask?