The adaptation of the entire floor to its new function involves dividing it into four main zones: a dining area for 316 people, including a café zone for 34 people and a dining zone for 282 people, a designated area for self-preparation of meals, a kitchen with technological facilities, and sanitary facilities that comply with current pandemic restrictions and the investor's guidelines. Meals are served from bain-maries, with two cash registers in the dining area, while coffee and pastries are served from the café bar, where one cash register is provided. Three locations have also been designated for vending machines with a water dispenser. The adapted space has been adjusted to meet fire protection requirements appropriate to the new function of the building.
In the project, furniture from our Doki collection was used, including the MESA table, LATTE GRANDE table, and the UFI stool.
The adaptation of the entire floor to its new function involves dividing it into four main zones: a dining area for 316 people, including a café zone for 34 people and a dining zone for 282 people, a designated area for self-preparation of meals, a kitchen with technological facilities, and sanitary facilities that comply with current pandemic restrictions and the investor's guidelines.
Meals are served from bain-maries, with two cash registers in the dining area, while coffee and pastries are served from the café bar, where one cash register is provided. Three locations have also been designated for vending machines with a water dispenser. The adapted space has been adjusted to meet fire protection requirements appropriate to the new function of the building.
In the project, furniture from our Doki collection was used, including the MESA table, LATTE GRANDE table, and the UFI stool.
CATEGORY
Architecture,
Interior Design
SCOPE
Conceptual design,
Executive design
RESPONSIBLE PERSONS
Beata Szymańska
Jarosław Szymański
RESPONSIBLE PERSONS
Beata Szymańska
Jarosław Szymański