01Seat count
Set indoor / outdoor covers, peak dining periods and flexible event use.
02Dining / bar mix
Define restaurant, bar, lounge, private dining and terrace relationships.
03Kitchen + BOH
Commercial kitchen, prep, wash-up, cold / dry storage and staff circulation require dedicated planning.
04Deliveries + waste
Keep receiving and waste routes independent from guest arrival and dining areas.
05Outdoor dining
Coordinate shade, weather protection, lighting, floor levels and opening systems.
06Opening systems
Large sliding, lift-slide or folding openings should be selected around use, exposure, drainage and panel limits.
07Exhaust / ventilation
Commercial cooking exhaust and make-up air materially affect roof, façade and service coordination.
08Fire + food-service requirements
Local fire, food-service, grease, sanitary and occupancy requirements remain project-specific.