A tenant improvement project for a small local restaurant serving “handcrafted burgers and chickens”, converting a 1,200 SF of warm white shell space, a typical small commercial tenant leasing space, a narrow deep (22’ x 53’) box with a front glass storefront. Due to the characteristics of fast-food pick-up & dine-in place, one of the challenges was how to make the food prep - cooking - wrapping activities and working lines continuous and efficiently connected as receiving orders and checking out and preparing for pick-ups at the same time in a tight space behind a serving wall. Client helped us in laying out the space programing by giving practical inputs using his 20+ years of experience and expertise as a food business consultant. Client also picked colors, finishes and wall decorations, using his artistic talent since he majored in arts at college.