This project is an example of fast food restaurant design that we created at CEPA Mall in Ankara in 2007. PepperMill / III is the brand's third branch, marking its transition from a classic restaurant format to a fast food concept. We rethought this transition not only through visual identity but through kitchen and service organisation, a holistic perspective that became one of the project's defining features.
Fast Service in Fast Food Restaurant Design
Shopping malls have intense, fast-paced consumption habits, so at PepperMill III we designed an advanced kitchen layout that supports service speed and put it at the centre of the design, organising the relationship between kitchen, service counter and seating accordingly to ensure quick circulation, short waiting times and efficient use of staff. As the umbrella organisation of the global retail and shopping centre industry also notes, planning spaces for high customer traffic is increasingly important in today's malls, which matches our design decisions directly. We prioritised durability suited to this pace in the materials and floor finishes, with ease of cleaning and maintenance a decisive factor.
Brand Identity and a Compact Layout
We kept PepperMill's characteristic colour and material language, but evolved the layout into a more compact, dynamic structure than the earlier branches; this compactness was one of the key decisions strengthening the brand's fast food identity. We addressed visual identity, operational requirements and user experience as a single design whole. You can see the stages of this transformation by exploring the brand's previous branch, the PepperMill / II project as well. We kept the same dynamic language in the lighting, and consistency in the colour palette strengthens brand recognition.
PepperMill III approaches fast food restaurant design by rethinking kitchen and service organisation from the ground up, a holistic approach that made it a reference point for the brand's other branches. You can find our team's other fast food and quick-service projects on our restaurant and café projects page. This experience offers a model for the brand's future branches, each of which can draw on this reference point and adapt it to its own context. In quick-service venues, restaurant interior design decisions directly affect operational efficiency.
In the press: Our work for PepperMill was featured in Hürriyet (2007), Indeco (2008) and MAG (2004, 2009). CO Mimarlık in the Press →
