The initial request was a site visit to review the potential for design changes and create a new and exciting dining experience for customers.

The space had a very enclosed feel with rooms that created much of the venues separated from the actual dining space.

Ultimately the goal was to open the space to create better circulation and incorporate the delivery of the multiple offerings into the dining space to provide interaction with the guests.

Additionally the need was to minimize the lines that developed at peak meal periods and also disperse guests to the many venues immediately upon entering the facility.

The challenge was how to accomplish the goal and minimize as much invasive construction as possible to insure an on time completion.

It was felt the best approach would be to remove the partitions and columns that were prohibiting the area from the open feel we were looking to accomplish.

Many of the brick columns were removed along with the drop ceiling that allowed for additional height that made the space appear more open and allowed for more design options.

A new entrance was created that brought guests that was more central in the space rather than the ends of the facility.

This allowed them to go more directly to their food choice for the day rather than being delayed in lines that formed during peak times.