The first thing we did was develop a planning solution, functionally distributing all the equipment and processes. At the back of the room is the order pickup area with a cashier, adjacent to the service zone with the kitchen. In front of the order pickup area, there is a tray and waste station and a waiting area. In the dining hall, there are tables for four and tables for two, with the ability to group them into sets for 6–7 people. Closer to the exit, there is another, larger, tray and waste station, as well as a display for additional sales, filling the existing window opening. A vestibule was also provided. In the small room immediately to the left upon entry, a restroom for one person and a boudoir with a sink were arranged. In the boudoir, two technical doors lead to the boiler room and utility closet. The door to the administrative office of the fast food restaurant leads from the dining hall.
There was no canopy above the entrance outside; we provided one and managed to place a bench with tables for guests and a railing that can be leaned on in a small area.