**Comprehensive restaurant conceptual floor plan** featuring a modern, experience-focused dining layout with distinctive zones:
* **Main Dining Area**: Features undulating bench seating arranged in a wave pattern, centered by circular tables for flexible dining configurations
* **Semi-Open Kitchen**: Strategically positioned in the central-rear portion, with visibility to diners while maintaining operational privacy
* **Display Area**: Prominent display counters for product showcasing, likely for bakery or specialty food items
* **Multiple Seating Styles**: Includes high stool seating sections at the exterior boundaries, bench seating in the main area, and traditional table arrangements
* **Outdoor Components**: Dedicated outdoor dining area with integrated greenery and high stool seating
* **Customer Flow Elements**: Waiting lounge and host station positioned near entrance for effective customer management
* **Service Areas**: Well-defined service corridor connected to kitchen for staff circulation without disrupting dining experience
* **Washroom Facilities**: Two W.C. facilities appropriately positioned away from dining areas
The layout employs curved architectural elements and strategic seating arrangements that maximize capacity while creating distinct dining environments. Scale indicated as 1:100 (metric), with careful attention to flow patterns between kitchen, service areas, and customer zones.
