Design: Bursting with Flavor, by Marianthe Dendro

The existing space is very well utilized and the colors are appealing and energetic. The ordering counter is creative, very fun, and the use of banquets along the wall with booths on the other side of the room optimizes the seating.

They have optimized the kitchen work areas by adding an island and there is good use of storage space in the kitchen work area.

In the seating area, 50 seats are not realistic. Given the actual available space for storage and preperation of food, they can probably accomodate about 30% the actual capacity that they aspire to.

Although there are no drawings to show integration of technologies, they mention heat exchange and passive water heating, which are very good passive load reduction ideas.  Also,  they mention occupant behavior which is key to achieving certain efficiencies.