I am a Hospitality Management Student who loves to cook. I am looking to create a Facilities Design and Layout based on my concept and menu, to scale.
My project: A1200 seat fine dining restaurant with a kitchen that is both spacious and efficient. The space is approximately 11,000 sq ft and I would like to dedicate 3,800 sq. ft for the kitchen. I cannot sketch very well, but I did put a few ideas on paper that I hope will convey my vision. I have attached my sketch.