FIELD NOTE / Restaurant & Café Interior Design Bali
Restaurant layout and service flow
Dining spaces with a distinct personality, where service flow receives as much care as the atmosphere.
Test the plan at peak service
Check entry, queues, tables and toilet access when guests and staff move together. Do not assess the plan by seat count alone.
Coordinate the kitchen interface
Locate food handoff, drinks, dirty dishes and storage with the operator. The kitchen specialist remains responsible for technical requirements.
Plan the change in atmosphere
Evaluate daylight, evening light, sound reflections and table visibility. Lighting mock-ups help check decisions before purchase.