Restaurant Layout & Floorplan Design

I own a 70 ft × 115 ft plot that sits at the edge of my larger 1.5-acre marriage-lawn project. From the 70-ft side the site meets the main road, while the 115-ft side will open directly onto the lawn. I need a complete architectural layout that turns this footprint into a fully functioning restaurant able to serve day-to-day diners and, during events, supply food straight to lawn guests through the secondary entrance. Key spatial requirements • Two clear entrances: one on the 70-ft road frontage for the public, and another on the 115-ft edge for seamless lawn access. • Seating arranged as a combination of one main dining hall plus several smaller nooks or private pockets. • Front-of-house essentials: reception/waiting zone, hand-wash area, guest toilets. • Back-of-house flow: commercial kitchen, cold/dry storage, dish-washing, staff changing/toilet, and dedicated service corridor to the lawn door. I’ll need scaled floorplans showing circulation, MEP/service shafts and realistic furniture placement, plus at least one exterior massing or façade concept that reflects the chosen layout. CAD files (DWG or similar) and print-ready PDFs are the minimum deliverables; 3-D views or renders are a welcome bonus if you work in SketchUp, Revit, or similar. Accuracy in dimensions, thoughtful kitchen workflow, and adherence to local restaurant codes will guide acceptance of the final package.