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DCM designed the renovation for the main buffet-style restaurant at an all-inclusive resort. The resort’s guests regularly endured long lines at the buffet counter and the large, cafeteria-like dining areas lacked personality. A new, centrally located service island reduced congestion at the food stations. Upgraded equipment improved the efficiency of kitchen operations. DCM used the new service island to divide the surrounding dining areas into three distinct sections; each with their own personality, while increasing the restaurant’s capacity to 280 guests.
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Client: Superclubs
Year(s): 2013
Location: Nassau, The Bahamas
Area: 10,230 SQ FT
Type: Renovation
Role: Architect, Interior Designer, Mechanical, Electrical and Plumbing Engineer
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NASSAU, THE BAHAMAS
DCM designed the renovation for the main buffet-style restaurant at an all-inclusive resort. The resort’s guests regularly endured long lines at the buffet counter and the large, cafeteria-like dining areas lacked personality. A new, centrally located service island reduced congestion at the food stations. Upgraded equipment improved the efficiency of kitchen operations. DCM used the new service island to divide the surrounding dining areas into three distinct sections; each with their own personality, while increasing the restaurant’s capacity to 280 guests.