Spatial Planning

Cover Count Optimisation

Seating density balances revenue targets against guest comfort and service efficiency. We model table sizes, banquette lengths, and bar stool counts against local fire occupancy calculations.

Marseille restaurants often maximise terrace seating; interior planning accounts for seasonal capacity shifts and staff movement patterns.

Circulation Hierarchy

Primary routes from entrance to seating clear minimum 1.2 metres. Service corridors separated from guest circulation where floorplate permits reducing collision and noise.

Toilet locations positioned to avoid crossing kitchen sightlines while remaining accessible without excessive travel from any table.

Kitchen Adjacency Concepts

Open kitchen concepts require visual framing, acoustic mitigation suggestions, and heat buffer zones specified for contractor implementation. Closed kitchens need service door positioning analysis.

We diagram workflow conceptually; licensed kitchen designers engineer extraction and equipment layouts separately unless client contracts combined service.

Accessibility Integration

PMR seating distribution, accessible toilet dimensions, and ramp gradients referenced to French accessibility standards integrated from schematic phase rather than retrofitted.

Adjustable table options for mixed seating groups accommodate diverse mobility needs without segregated zones.

Vertical Space Utilisation

Double-height volumes receive mezzanine or suspended lighting concepts. Low ceiling basement venues use mirror, colour, and lighting strategies expanding perceived volume.

Column and structural grid integration wraps services around immovable elements rather than ignoring them in layout drawings.