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The spatial distribution of a restaurant or bar is essential to its success. Faced with this design challenge, several architects have experimented and proposed configurations that both enhance the use of space in different culinary experiences.

With this being said, take a look at 50 gastronomic establishments in plan and section to inspire your next design.

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Designing commercial spaces has historically been a challenge. In these environments, spatial distribution plays a fundamental role, even more so if we have a few extra square meters. With this being said, the study of these spaces in plan and section can be a great starting point. It not only allows us to analyze the logistics and circulation of customers but also helps us find efficient variations and innovations that will enable your store to stand out from the others.

Below, we've selected a series of 25 examples in plan and section that can help you understand how different architects faced the challenge.

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