Restaurant Floor Plan and cleaning Layout
Ive been in many restaurants during the opening phases.. I get to see the floor layouts, an all of the different phases that lead up to the final look. I deal with the contractors and restaurant manages. I see everything from the kitchen, bar, dining, restrooms, kitchen equipment, kitchen hood, and even the fans on the roof. Its neat to see how everything is laid out, even the floor drainage system.
Now I like to stick to cleaning restaurants that are in the 2000-5000sqft range. I like that size range due to the fact that it takes the average man hours, and the pay is pretty good in that range. I like the large ones as well, but some of these restaurants are the size of small hotels. Im talking about 30,000sqft. This size range requires a large crew, and large chemical purchases.