Create a floorplan for a smoothie bar type foodservice business. Expect a capacity of up to 100 customers per day. Design the kitchen space only, not the dining/customer service areas. Define the spaces in your kitchen, indicate the walls, doors, countertops, etc. Place large equipment such as dishwasher, stoves, refrigerators, mixers, etc within the space. Draw a line to illustrate the flow of food through your design. Remember space utilization requirements for equipment as well as ergonomics and worker movement limitations for work stations and walkways.