The Interiors Puzzle Begins: Why Your Floor Plan & Flooring Matter Most

Before the décor, before the tables - your restaurant’s flow starts with the floor.

The interiors stage of opening a restaurant is meant to be exciting - you’re finally shaping the space into something real. But if you’re not careful, it’s also where things can spiral - fast. Budgets double, timelines stretch, and suddenly, you’re debating things you never thought you’d care about (like whether grout colour actually matters. It does).

Even with a clear vision, practical considerations creep in from all sides. Some are obvious - like lead times and costs - but others? The kind of health, safety, and legal requirements you don’t even realise exist until you’re deep in the process. There’s no clear guide for any of this. I’ve searched. What I wish I’d had (and what I want to share now) is a straight-talking, no-nonsense breakdown of what to expect, what to plan for, and what will blindside you if you’re not prepared.

With restaurants facing some of the toughest challenges yet (soaring costs, National Insurance hikes, closures left and right), I want to pass on as much insight as I can. Opening a restaurant, or any physical space, is one of the hardest things you can do. But if we’re going to see independent businesses thrive, not just survive, we need to share what works, what doesn’t, and what really matters.

This isn’t a glossy, sugar-coated version of opening a restaurant. It’s the real stuff.

As the interiors stage is such a beast, I’m breaking it down into parts. Today, we’re tackling flooring and the importance of a well-thought-out floor plan. Two things that seem basic but can make or break the way your space actually functions. Plus, as a little extra, you’ll get a bonus recipe tomorrow: Tottenham Cake. The cake I made for the builders as a peace offering for changing the electrical plan a thousand times.

Along the way, I’ll share the suppliers we loved, the hidden costs that caught us out, and the small but crucial details I wish I’d known from day one.

If you’re planning a restaurant, a home renovation, or just dreaming of your own space one day, this is for you.

Poured resin floor from Sphere8

One thing I’d highly recommend at this stage: start a spreadsheet. And not just a vague list of things you like; an actual, organised system that tracks every single expense, with VAT included (you’ll be glad you did when it’s time to claim things back). Setting an ideal budget per category also helps because, realistically, things will go over. Having a budget in mind allows you to sense check and stay on track.

Sample spreadsheet, i’ll show you mine when i’ve received all of my invoices!