A family-owned restaurant operating in the middle of Metro since 1990. Since they opened, they have not changed the layout of the restaurant. Some of their menus such as seafood kare-kare, lechong kawali, and famous halo-halo are the most after sought food on the menu. For the longest time, they have not changed the offering in their menu resulting in some of the options are not being ordered by the customers. It was because of the best seller food that the customers kept coming back. In some hours of the day, during weekends and holidays, there is a long line of people waiting to be served because of their best seller. The capacity of the restaurant is 30 customers every 2 hours. They also lack strategy on the take-out option. The kitchen is also where they store all the raw materials needed that consumed of the entire space. Do a facility layout of the family restaurant, what is your recommendation? Provide the facility layout and you may create a schematic diagram.