Mahakam Restaurant is a company operating in the food industry field. In its operational, Mahakam Restaurant  is still not efficient in its process. In its operations, Mahakam Restaurant  is still experiencing problems in the form of an inefficient implementation process. This of course has an effect on increased operational costs due to the high cost of moving materials. In addition, Mahakam Restaurant is also experiencing concerns regarding the existing OHS procedures. In this study, researchers made observations and analyzed these problems using systematic layout planning to achieve efficiency in the processes in the restaurant. The existing data is then processed using food service layout performance indicator, time process, ARC, ARD, AAD, and MHC analysis. The process resulted in a layout recommendation with significant improvements, namely reducing the moving distance by 10.05% and reducing material handling costs by 40.06%.