Establishing an appropriate layout for the new owner's demands for the restaurant's design was necessary. Counter space was required to serve guests at the restaurant, which would also operate as a pub. Another requirement was to organise a self-service buffet that would be connected with the service counter. The placement of as many tables as feasible in the upper and significant areas. The pantry's and social bathroom's layouts have been improved.

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The restaurant concept was also established, with pastel tones, cosy lighting, and emphasis on the wood panelling.