One of the seemingly more difficult things to do is come up with a layout of the rooms that maximize people flow and ease of service for the staff.
The main room is 13' wide and 28' deep. In that space we need some limited seating (the bulk of the seating is on the east side of the building), counters and service areas.
Complicating things are two sections that break the room up for heating and pipes.
So here's what we've come up with:
The main entrance is at the bottom right. The lines represent people flow - so you won't be bumping into each other. Most of the time there'll only be one or two people behind the counter and with 4' of space back there, they shouldn't have any space issues either.
The dark blue boxes on the left and right are structural, and the one at the bottom is seating (either a couch or a couple of leather chairs).
Here's what the counter space might look like:
The main coffee making equipment will be against the wall on the right, leaving lots of open space to place your order and wait.
More pictures coming after this weekend...