How should breakfast shops plan their layout?

There is a cashier at the door, and the ticket room (needed by many people) does not need to be very large, 10 square meter. Actually, it's used to put raw materials. You can try something else. The biggest one is the dining area. To keep the desktop clean at all times, it takes about 5 people, 2 waiters, 1 cashier, and 2 people to do it (one person assists). The most important thing is technology and service.