Having reviewed principles of design and considerations that factor into layout planning, what would you identify as your top three concerns/principles? As a new owner, what would you focus on and where would you be more willing to compromise? Additionally, assume you are developing a quick serve restaurant and have hired a food service consultant to do the layout of the kitchen and service areas. Describe how you would use the ease of sanitation and ease of supervision principles to evaluate the design prepared by your consultant.
one page
