Model store for a new franchise of empanadas that I'm developing for Grupo Sushi Express. In this new restaurant, the kitchen will be an essential part of the "point of sale", there will be a central warehouse for sourcing non-perishables and marketing operations, and the food will be prepared and finished at every location to keep the food up to the highest standards.
This is an experimental design, we started with the idea of a light, modern structure with wooden elements and plenty of windows, yet keeping it as cozy and warm as possible to reflect the cuisine being offered, Argentinean. It will have to evolve as more branches start popping up. We're calling it a "modern vernacular" style of construction.