PROPOSAL:
THIS DESIGN SCHEME CONTAINS:
-. AN INTERNAL DISTRIBUTION OF: TRADITIONAL FAST FOOD EXPENSE, WITHIN A 50M2 AREA
-. THE LOCAL IS DIVIDED IN TWO AREAS: 1 ° - THE PUBLIC TO THE FRONT, 2 ° THE PRIVATE TO THE BACK.
-. THE PUBLIC AREA IS DIVIDED IN: 1 ° ACCESS WITH WIDE VENTANAL, WHICH CONNECTS WITH IT AREA OF TABLES / PURCHASE ORDERS; 2 ° THE AREA OF PRODUCT EXHIBITION, ORDERING OFFICE AND PAYMENT BOX - ORGANIZED ALL IN A LONG SIDE BAR, WITH AN EXIBITION FACE ORIENTED TO THE FRONT, AND VISIBLE FROM THE OUTSIDE.
-. AFTER THE BAR HAS AN ORGANIZED WALL IN SHELVES, AND A CORNER FOR BEVIDES COFFEE, SIPHON BEER AND BOTTLE COOLER.
-. THE PRIVATE AREA: IT HAS ACCESS FROM THE BAR AREA; IT IS FORMED BY: THE KITCHEN AREA, AND BACK, THE SANITARY SERVANTS FOR EMPLOYEES AND CLEANING.
-. THE KITCHEN HAS: ON ONE SIDE: DEPOSIT, REFRIGERATORS, PRODUCT WASHING AREA AND CUT; FROM THE OTHER SIDE THE COOKING AND THE PREPARATION, CONNECTED WITH THE BAR BY MEANS OF A WINDOW.
-. GIVEN THE NATURE OF: FRANQICIA FOR TYPICAL FOOD OF ROMAGNA, DEVELOPED INTERIOR DESIGN CONCEPTS, EXPRESSING THROUGH THE USE OF DEMATERIALS: THE TYPICAL CHARACTER OF THE SIDE OF THE BAR OF EXCIMENT AND DISPATCH OF PRODUCT, AND A CONTEMPORARY APPEARANCE OF THE SIDE OF THE AREA OF TABLES, FRAMED ALL BY USE OF WARM NATURAL SHOWS SIMILAR TO THOSE FOUND IN THE LANDSCAPES OF ROMAGNA

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