01Concept summary
The dining room and kitchen operation are separated to support fast service during shift changes. A long window line brightens the dining area, while extract, goods-in and technical access are resolved independently on the service façade.
02Scope
Dining room, hot kitchen, cold preparation, service, wash-up, dry and cold stores and staff area
03Key design move
A burgundy structural band, cream hygienic panels and stainless service equipment form one functional language; accessible public entry is separated from the controlled service door.