A restaurant interior has a number attached to it: covers. Table mix, circulation width, the route from pass to table and where staff wait all decide whether a room can turn its covers, and they are settled at layout stage.
Back of house is where most schemes are won or lost. Kitchen extract, gas, plumbing and electrical capacity all need checking against the existing building before a layout is committed to — converting a commercial space to a restaurant usually needs more infrastructure than the shell provides.
Accessibility is a design input, not a compliance afterthought: level access, doorway widths and accessible WCs affect the plan.



