This project focuses on the interior planning and spatial organisation of a compact hospitality environment. The proposal develops a functional customer seating layout with integrated banquette seating, loose tables, service counters, back-of-house kitchen areas, waste storage, and fire exit coordination.

The interior concept uses a warm material palette with exposed brick textures, timber finishes, dark metal accents, feature wall panels, angled window elements, suspended lighting, and a clean contemporary café/restaurant atmosphere. The design prioritises efficient circulation, seating capacity, operational workflow, and visual depth within a narrow commercial unit.

The drawing package includes floor plans, interior sections, 3D views, kitchen/service zone studies, and ventilation coordination drawings. Particular attention was given to the relationship between customer-facing areas and technical infrastructure, including supply air ducting, exhaust fan layout, duct silencers, and kitchen extraction routes, ensuring the interior design remains both visually coherent and operationally practical.