We are thrilled to showcase our collaboration with the American Gonzo Food group, a project that exemplifies innovation in modern restaurant design. This venture allowed us to transform an existing location, seamlessly blending old elements with new concepts to create a dual front-of-house experience. The two distinct dining styles—fine dining and fast casual—share a unified back-of-house (BOH) space, including prep, storage, and dishwashing areas.
This design not only optimizes operational efficiency but also reflects the future of the restaurant industry by reducing non-revenue-generating costs while maximizing customer reach. By leveraging the strengths of multiple concepts under one roof, the project creates a unique synergy that benefits both the business and its patrons.
What made this project particularly special was our collaboration with the client to repurpose existing kitchen and restaurant elements, complemented by redesigns where needed. Southern California Restaurant Design Group crafted two separate kitchens tailored to their distinct purposes: one for fast casual service and one for a full-service dining room. Both kitchens were integrated into a shared BOH space, showcasing thoughtful design and functionality.
