Most cafe owners expect a floor plan at the first design meeting. In practice, it's the output of a process - not the start of one. This post covers what site constraints, service model decisions, and kitchen scope questions need to be resolved before a meaningful floor plan can be drawn, with particular focus on small cafes under 80 square metres.

Most bar fitout mistakes are invisible until the venue opens. Counter length, acoustic treatment, drainage layout, and licence category all determine service performance long before the first guest arrives. This guide covers the decisions that separate bars that work from bars that only look good.