Restaurant interior concepts — Bologna
Receiving, dry store, cold prep, hot line, pastry, and wash are sequenced to minimise cross-traffic. Colour paths show raw versus cooked separation conceptually.
Each zone lists approximate area and height needs for hoods and walk-ins as placeholders.
Linear, L-shaped, and island line options are presented for the same footprint when feasible. Trade-offs summarise labour steps versus square metre cost.
Pass window dimensions align with dining room service handoff points on coordinated plans.
Fire suppression zones and extinguisher travel distances are noted for specialist review. We do not certify compliance—concepts trigger consultant engagement.
Slip-resistant flooring families are specified for wet zones with cleaning chemical compatibility notes.
Counter heights differentiate prep for tall versus seated tasks where applicable. Anti-fatigue mat zones are marked at static stations.
Break micro-areas for staff are concepted separately from guest toilets to respect labour regulations clients enforce.
Ghost kitchen or prep-only morning shifts appear as dashed overlays for investors evaluating multi-daypart use. Utility capacity upgrades are flagged not designed.