Restaurant interior concepts — Bologna
Table typologies, banquette runs, and service aisles are resolved in plan with clearance arcs for trays and high chairs. Seat counts are validated against egress width.
Options show maximise-covers versus comfort-priority variants. Investors pick trade-offs with quantified revenue seat differences noted as illustrative only.
Back-of-house concepts show prep, cook line, pass, and wash paths without equipment brand lock-in. Flow diagrams use colour-coded staff movement for hazard awareness.
Health authority clearances are flagged as placeholders for consultant verification. Gas and grease duct routes are indicative zones on sections.
Bar concepts cover back bar depth, ice well placement, and guest-facing height ergonomics. Speed-rail layouts are generic for later equipment procurement.
Standing drink zones versus seated cocktail areas receive distinct lighting and acoustic treatment in concept boards.
Palette boards specify stone, timber, plaster, metal, and textile families with sample sources in Emilia-Romagna. Finishes are ranked good-better-best with EUR deltas.
Maintenance notes accompany each material—critical for high-turnover dining floors.
Scene concepts include lunch ambient, dinner intimate, and cleaning maintenance lux levels. Fixture families are decorative and technical without SKU lock.
Dimming scenarios are storyboarded for staff training handover documents.
Graphic identity translates to signage, menu board proportions, and restroom touchpoints. We do not design logos unless separately commissioned.
Photography sight lines are marked for marketing teams without guaranteeing social media performance.