I feel like it is important to say that there is quite a big difference in designing a place from scratch and just decorating an interior, but I hope that I have reached a sort of balance between the two. This idea would mostly be for the short term - renting a place and rearranging it, but it can be easily made into a new building, as it is easy to put into practice and fairly cheap, considering the reuse of materials such as wood pallets and cutting down costs on finishes such as expensive floors and walls (as opposed to highly practical exposed polished concrete or exposed brick walls painted white). Also, by leaving the HVAC (heating, ventilating and air conditioning apparent) and painting the ceiling and installation black(or white, grey, etc.) you would save a lot of money and achieve a certain authentic, industrial yet cozy feel.
The main access is on the short side, while the long left side is used for the drive though access and window. I would highly recommend (if there is space) to put the terrace opposite to the drive through, in order to protect the customers from car pollution and within sight of the counter and interior seating area.
The main idea was to put the customers on a sort of podium make them feel important (everybody likes that), hence the elevated platforms for the eating area. This allows the customers to perceive and relate with the space and better get the feel of it, while seeing the kitchen, the counter and outside.
The whole place has a fresh and open feel, it is 13 feet tall, can provide indoor seating for 66 customers and uses organic materials such as wood and exposed brick painted white. There are a few accents of exposed polished concrete, mainly for the floor as it is easy to maintain and clean and has a nice feel to it.
I used backlit wooden pallets for the wall, as they remind one of the process of veggies& fruit transportation, they are cheap, fun and easy to use - they need to be cleaned and maybe coated so that they stay clean.
I personally am excited about the eating area which uses tables and seats with different heights in order to create an unique experience to each customer. This way one can stay at a bar seat, while another may prefer a normal or a booth seat.
The live edge bar area across the counter creates an authentic atmosphere, much like the experience of eating authentic and fresh vegetables in your type of restaurant.
Plants were used to divide the areas and create intimacy. These can be used for cooking or maybe spices. I used wooden crates as plant holders for a more organic and authentic look.
Please take your time to analyze the renders and the plans, especially the podium area and the kitchen area, which are the most important for the whole concept.
Thank you and good luck with your project!
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