Plan how it works first
Work out on paper where a customer turns after coming through the door, where orders are placed and collected, and which route staff take to serve. Seating capacity should be set without breaking this flow.
The counter and preparation area are the heart of the design
The position of the coffee machine, display case, fridge and sink decides where power, water and drainage points go. If these decisions are not in the drawings before work starts, correcting them later is expensive.
Choose materials for the use they will get
The floor, table tops and seating of a cafe are used hard all day. Materials that clean easily and resist scratches and moisture cost a little more on day one and pay back over time.
The shopfront and the lighting invite people in
The sign, window and entrance decide how the place looks from the street. Inside, daylight, pendants and concealed lighting should be planned together, so that the room is warm in the evening too.