A restaurant interior planned around service flow before anything else.

Kitchen, pass, service route and seating are set so staff never cross

the guest path at peak. Seating is broken into clusters rather than a

single open floor, so a two-top at 7pm and a full house at 9pm both

work. Materials are selected for a hospitality duty cycle: hard-wearing

surfaces, joinery that takes daily cleaning, and lighting layered low

at the table instead of flat from above.