{"id":3115,"date":"2026-10-29T14:30:26","date_gmt":"2026-10-29T11:30:26","guid":{"rendered":"https:\/\/www.comimarlik.com\/?p=3115"},"modified":"2026-10-29T15:03:11","modified_gmt":"2026-10-29T12:03:11","slug":"restoran-tasarimi-nasil-olmali","status":"publish","type":"post","link":"https:\/\/www.comimarlik.com\/en\/restoran-tasarimi-nasil-olmali\/","title":{"rendered":"How Should a Restaurant Be Designed? Five Stages from Analysis to Design"},"content":{"rendered":"<p><span style=\"font-size:13px;text-transform:uppercase;letter-spacing:0.08em;opacity:0.55;display:block;margin-bottom:24px;\">C\u00fcneyt Onur \u2013 \u00d6zge Kaday\u0131fc\u0131<\/span><\/p>\n<section class=\"co-po\" aria-labelledby=\"co-po-title\"><style>.co-po-sum{margin:22px 0 0;max-width:44em;font:400 16px\/1.7 var(--po-body);color:#d4d1cb}.co-po-sum b{display:block;margin-bottom:4px;font:600 10px\/1.3 var(--po-body);letter-spacing:.2em;text-transform:uppercase;color:var(--po-gold)}\n.co-po-body a{color:var(--po-gold);text-decoration:underline;text-underline-offset:3px}\n.co-po-step>.co-po-plan{grid-column:1\/-1}.co-po-plan svg{min-width:720px}\n\n.co-po{--po-bg:#050505;--po-ink:#f3f1ed;--po-muted:#b8b5b0;--po-gold:#c99335;--po-line:rgba(243,241,237,.16);--po-line2:rgba(243,241,237,.34);--po-panel:#0b0b0b;--po-disp:Georgia,\"Times New Roman\",serif;--po-body:\"Inter\",\"Inter Fallback\",Arial,sans-serif;\n  background:var(--po-bg);color:var(--po-ink);font-family:var(--po-body);border-top:1px solid var(--po-line);padding-block:72px 88px}\n.co-po *{box-sizing:border-box}\n.co-po-in{max-width:1080px;margin:0 auto;padding-left:max(24px,env(safe-area-inset-left,0px));padding-right:max(24px,env(safe-area-inset-right,0px))}\n.co-po-kicker{font:600 11px\/1.4 var(--po-body);letter-spacing:.2em;text-transform:uppercase;color:var(--po-gold);margin:0 0 14px}\n.co-po h2.co-po-title{font:400 clamp(34px,4.4vw,56px)\/1.02 var(--po-disp);letter-spacing:-.02em;color:var(--po-ink);margin:0;text-wrap:balance}\n.co-po-lede{font:italic 400 clamp(18px,1.9vw,22px)\/1.45 var(--po-disp);color:var(--po-muted);max-width:34em;margin:18px 0 0}\n.co-po-facts{display:flex;flex-wrap:wrap;gap:10px 32px;margin:34px 0 0;padding:16px 0;border-top:1px solid var(--po-line);border-bottom:1px solid var(--po-line);font-variant-numeric:tabular-nums}\n.co-po-facts div{display:flex;flex-direction:column;gap:3px}\n.co-po-facts 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(max-width:760px){.co-po-cont{grid-column:1}}\n.co-po-sub{font:600 11px\/1.4 var(--po-body);letter-spacing:.16em;text-transform:uppercase;color:var(--po-gold);margin:34px 0 12px}\n.co-po-gen{font:italic 400 18px\/1.6 var(--po-disp)!important;color:var(--po-ink)!important;max-width:36em}\n.co-po-close{margin:40px 0 0;padding:26px 0 0;border-top:1px solid var(--po-gold)}\n.co-po-close .co-po-quote{margin:0;padding:0;border:0}\n.co-po-sign{margin:14px 0 0!important;font:600 11px\/1.5 var(--po-body)!important;letter-spacing:.18em;text-transform:uppercase;color:var(--po-muted)!important}\n.co-po-body p.co-po-quote{font:400 clamp(26px,2.8vw,34px)\/1.25 var(--po-disp);color:var(--po-ink);max-width:22em;margin:0}\n.co-po-body .co-po-sign a{color:var(--po-gold);text-decoration:none}\n.co-po-body .co-po-sign a:hover{text-decoration:underline}\n.co-po-sum{padding-bottom:28px;border-bottom:1px solid var(--po-line)}\n.co-po h2.co-po-title{max-width:18em}\n.co-po-lede{font-style:normal;font-weight:400;letter-spacing:.01em}\n.co-po-body p.co-po-tie{margin-top:22px;padding-left:16px;border-left:2px solid var(--po-gold)}\n.co-po-pair-perde{grid-template-columns:2.34fr 1fr;align-items:start}.co-po-pair-perde .co-po-fig img{aspect-ratio:auto}@media (max-width:760px){.co-po-pair-perde{grid-template-columns:1fr}}.co-po-step>*{min-width:0}.co-po-plan{min-width:0;max-width:100%}@media (max-width:760px){.co-po-step{grid-template-columns:minmax(0,1fr)}}\n.co-po{border-top:0;padding-block:8px 24px;background:transparent}.co-po .co-po-in{max-width:none;padding-left:0;padding-right:0}\n.co-po-faq-h{font:400 clamp(24px,2.6vw,32px)\/1.15 Georgia,\"Times New Roman\",serif;margin:56px 0 18px}\n.co-cta-box{margin:48px 0 0;padding:28px 28px 26px;border:1px solid #c99335;display:grid;gap:16px}.co-cta-box p{margin:0;font:400 clamp(20px,2.2vw,26px)\/1.35 Georgia,\"Times New Roman\",serif;color:#f3f1ed}.co-cta-box div{display:flex;flex-wrap:wrap;gap:12px}.co-cta-box a{display:inline-flex;padding:10px 18px;border:1px solid #c99335;color:#c99335;text-decoration:none;font:600 11px\/1.4 Inter,Arial,sans-serif;letter-spacing:.14em;text-transform:uppercase}.co-cta-box a:hover{background:#c99335;color:#050505}<\/style><div class=\"co-po-in\">\n<p class=\"co-po-kicker\">Plan Reading \u00b7 OT Kafe \u00c7anakkale<\/p>\n<h2 class=\"co-po-title\" id=\"co-po-title\">Good design is design that proves itself while it is working.<\/h2>\n<p class=\"co-po-lede\">Colour and material are the notes; design is the whole composition.<\/p>\n<p class=\"co-po-sum\"><b>In short<\/b> Restaurant design should begin with an analysis that reads the space, the business, the guest and the brand together. Every decision, from layout to light, should be part of a single architectural composition that carries them all at once. OT Kafe \u00c7anakkale is an example of this approach: from the service flow to the height of the chandeliers, from six lighting scenarios to the repetition of a fabric, every decision grew out of that composition.<\/p>\n<article class=\"co-po-step\"><div class=\"co-po-num\">01<small>Analysis<\/small><\/div><div class=\"co-po-body\"><h3>Reading four things at once<\/h3>\n<p class=\"co-po-gen\">For us, analysis is not measuring a space; it is <a href=\"https:\/\/www.comimarlik.com\/en\/hakkimizda\/\">hearing the notes no one sees<\/a>: reading the space, the business, the guest and the brand at the same time. Considered separately, they produce spaces that are either beautiful but don't work, or work but have no soul.<\/p>\n<p>In front of us was perhaps the most beautiful view in \u00c7anakkale: an open green space ahead, the whole length of the Dardanelles beyond it, and directly across the water the Dur Yolcu (Stop, Traveller) Memorial. What we were handed was an empty shell. The ventilation outlet was at the very back, and the ceiling was 420 cm high. The goal was a business that would host 326 people. The brand was OT, built around humour and literature, with the motto \"it's all about good conversation\". The space would welcome both local residents and the brand's long-standing readership.<\/p>\n<p>None of these parameters came before the others. Putting a kitchen on the view would have sunk the space. But giving the sea to the guests, or setting up a flawless service flow, would not have brought success on its own either. These decisions only gain meaning within an architectural design: how the volume is composed, how light is used, the texture of materials, proportions and the feeling the guest experiences. <strong>The hard part is finding the one composition that carries them all at once.<\/strong><\/p>\n<figure class=\"co-po-fig\"><img decoding=\"async\" data-src=\"https:\/\/www.comimarlik.com\/wp-content\/uploads\/2026\/08\/1-48.jpg\" alt=\"OT Kafe \u00c7anakkale d\u0131\u015f cephe ve bah\u00e7e\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1920px; --smush-placeholder-aspect-ratio: 1920\/1080;\"><figcaption>Fa\u00e7ade and garden: the whole space faces the Dardanelles.<\/figcaption><\/figure><\/div><\/article>\n<article class=\"co-po-step\"><div class=\"co-po-num\">02<small>Concept<\/small><\/div><div class=\"co-po-body\"><h3>Gathering into a single theme<\/h3>\n<p class=\"co-po-gen\">The concept gathers everything that comes out of the analysis into a single theme. That theme defines the feeling the space will convey, the design language, and the language of light and material. Layout is part of the theme too: <a href=\"https:\/\/www.comimarlik.com\/en\/restoran-tasarimi-sss\/#faq-question-1792155040514\">the number, type and arrangement of tables<\/a> grow out of the product itself, the service model and the guest's expectations.<\/p>\n<p>In \u00c7anakkale, the feeling we were after was a single sentence: <strong>\"I belong here.\"<\/strong> We wanted guests to feel good and happy, to say \"this place is me, I collect good moments here\". But we wanted the architecture to say it, not a sign reading \"this place is made for you\". We think about, debate and construct this <a href=\"https:\/\/www.comimarlik.com\/en\/ic-mimarlik-duygu-ve-aidiyet\/\">sense of belonging<\/a> with great care. But this feeling, too, is built not with a single element but with the whole.<\/p><\/div><\/article>\n<article class=\"co-po-step\"><div class=\"co-po-num\">03<small>Design<\/small><\/div><div class=\"co-po-body\"><h3>Distributing the theme among the instruments<\/h3>\n<p class=\"co-po-gen\">Design distributes the theme among the instruments: layout, service flow, volume, light, material, furniture. None of these elements is considered apart from the others. Let's look closely at three of them in \u00c7anakkale.<\/p>\n<p class=\"co-po-sub\">Layout and service system<\/p><p>We planned the dining room together with the service areas.<\/p>\n<ul class=\"co-po-list\"><li><b>Goods<\/b><span>Enter through a separate door and go from there to the cold rooms, storage and prep.<\/span><\/li><li><b>Cooking and dishwashing<\/b><span>Back to back, but separate rooms for hygiene.<\/span><\/li><li><b>Bar<\/b><span>The bottle coolers behind it hold three days' supply. The store for high-value stock is in the staff corridor. The bar faces two ways: the dining room inside, and the side garden terrace through an opening panel.<\/span><\/li><li><b>Cleaning room<\/b><span>Next to the guest toilets: close to the areas cleaned most often, and sharing the same plumbing line as the toilets.<\/span><\/li><li><b>Staff<\/b><span>Staff come in through the guest entrance in their own clothes, go to their own corridor, and only step into the dining room in uniform.<\/span><\/li><li><b>Kitchen<\/b><span>The ventilation was at the back, but we deliberately brought the kitchen forward and made it semi-open. It became a stage opening onto the dining room, and the distance to the service counter shrank: food reaches the table hot, and staff walk less, which shows up directly in <a href=\"https:\/\/www.comimarlik.com\/en\/restoran-isletme-maliyetleri\/\">operating costs<\/a> over time.<\/span><\/li><\/ul><\/div>\n<figure class=\"co-po-plan\"><div class=\"co-po-plan-scroll\"><svg viewbox=\"0 0 960 560\" role=\"img\"><defs><marker id=\"poG\" viewbox=\"0 0 10 10\" refx=\"8\" refy=\"5\" markerwidth=\"7\" markerheight=\"7\" orient=\"auto-start-reverse\"><path d=\"M0 0L10 5L0 10z\" fill=\"#c99335\"><\/path><\/marker><marker id=\"poW\" viewbox=\"0 0 10 10\" refx=\"8\" refy=\"5\" markerwidth=\"7\" markerheight=\"7\" orient=\"auto-start-reverse\"><path d=\"M0 0L10 5L0 10z\" fill=\"#f3f1ed\"><\/path><\/marker><marker id=\"poM\" viewbox=\"0 0 10 10\" refx=\"8\" refy=\"5\" markerwidth=\"7\" markerheight=\"7\" orient=\"auto-start-reverse\"><path d=\"M0 0L10 5L0 10z\" fill=\"#8f8b85\"><\/path><\/marker><pattern id=\"poSea\" width=\"10\" height=\"10\" patternunits=\"userSpaceOnUse\" patterntransform=\"rotate(45)\"><line x1=\"0\" y1=\"0\" x2=\"0\" y2=\"10\" stroke=\"rgba(201,147,53,.28)\" stroke-width=\"1\"><\/line><\/pattern><\/defs>\n  <g font-family=\"Inter, Arial, sans-serif\" font-size=\"10.5\" letter-spacing=\"1.4\" fill=\"#b8b5b0\"><text x=\"30\" y=\"24\">BACK \u00b7 SERVICE<\/text><text x=\"300\" y=\"24\">THRESHOLD \u00b7 KITCHEN AND BAR<\/text><text x=\"560\" y=\"24\">FRONT \u00b7 GUESTS<\/text><\/g>\n  <g fill=\"#050505\" stroke=\"rgba(243,241,237,.34)\" stroke-width=\"1\"><rect x=\"30\" y=\"40\" width=\"230\" height=\"130\"><\/rect><rect x=\"30\" y=\"200\" width=\"110\" height=\"110\"><\/rect><rect x=\"150\" y=\"200\" width=\"110\" height=\"110\"><\/rect><rect x=\"30\" y=\"340\" width=\"230\" height=\"70\"><\/rect><rect x=\"30\" y=\"440\" width=\"110\" height=\"80\"><\/rect><rect x=\"150\" y=\"440\" width=\"110\" height=\"80\"><\/rect><rect x=\"300\" y=\"40\" width=\"210\" height=\"100\"><\/rect><rect x=\"300\" y=\"170\" width=\"150\" height=\"170\"><\/rect><rect x=\"300\" y=\"360\" width=\"150\" height=\"60\"><\/rect><rect x=\"300\" y=\"440\" width=\"210\" height=\"80\"><\/rect><rect x=\"560\" y=\"40\" width=\"190\" height=\"380\"><\/rect><rect x=\"560\" y=\"440\" width=\"300\" height=\"80\"><\/rect><rect x=\"780\" y=\"40\" width=\"80\" height=\"380\"><\/rect><\/g>\n  <line x1=\"470\" y1=\"175\" x2=\"470\" y2=\"335\" stroke=\"#c99335\" stroke-width=\"3\"><\/line><line x1=\"306\" y1=\"446\" x2=\"306\" y2=\"514\" stroke=\"#c99335\" stroke-width=\"3\" stroke-dasharray=\"2 4\"><\/line>\n  <rect x=\"890\" y=\"40\" width=\"40\" height=\"480\" fill=\"url(#poSea)\" stroke=\"rgba(201,147,53,.5)\"><\/rect>\n  <g font-family=\"Inter, Arial, sans-serif\" font-size=\"11\" font-weight=\"600\" letter-spacing=\"1.2\" fill=\"#f3f1ed\"><text x=\"44\" y=\"64\">STAFF<\/text><text x=\"44\" y=\"224\">COLD<\/text><text x=\"44\" y=\"238\">ROOMS<\/text><text x=\"164\" y=\"224\">PREP<\/text><text x=\"44\" y=\"364\">GOODS RECEIVING<\/text><text x=\"44\" y=\"464\">GOODS<\/text><text x=\"44\" y=\"478\">ENTRANCE<\/text><text x=\"164\" y=\"464\">STAFF<\/text><text x=\"164\" y=\"478\">DINING<\/text><text x=\"314\" y=\"64\">GUEST WC<\/text><text x=\"314\" y=\"194\">SEMI-OPEN<\/text><text x=\"314\" y=\"208\">KITCHEN<\/text><text x=\"314\" y=\"384\">DISHWASHING<\/text><text x=\"320\" y=\"464\">BAR<\/text><text x=\"574\" y=\"64\">DINING ROOM<\/text><text x=\"574\" y=\"464\">SIDE GARDEN TERRACE<\/text><text x=\"790\" y=\"64\">UMBRELLA<\/text><text x=\"790\" y=\"78\">TERRACE<\/text><\/g>\n  <g font-family=\"Inter, Arial, sans-serif\" font-size=\"10\" fill=\"#b8b5b0\"><text x=\"44\" y=\"82\">Changing \u00b7 Accounts<\/text><text x=\"44\" y=\"96\">High-value stock<\/text><text x=\"44\" y=\"252\">ventilation<\/text><text x=\"164\" y=\"238\">Next to cold rooms<\/text><text x=\"164\" y=\"492\">and rest area<\/text><text x=\"314\" y=\"82\">+ Cleaning room<\/text><text x=\"314\" y=\"96\">shared plumbing line<\/text><text x=\"314\" y=\"226\">Cooking line<\/text><text x=\"314\" y=\"402\">Back to back with kitchen<\/text><text x=\"320\" y=\"482\">Bottle coolers: 3 days<\/text><text x=\"320\" y=\"496\">Dining room + side garden<\/text><text x=\"476\" y=\"250\" fill=\"#c99335\" transform=\"rotate(90 476 250)\">SERVICE COUNTER<\/text><text x=\"574\" y=\"82\">Faces the semi-open kitchen<\/text><text x=\"574\" y=\"482\">Wind \u00b7 rain \u00b7 busy days<\/text><text x=\"790\" y=\"96\">Sea front<\/text><\/g>\n  <text x=\"914\" y=\"280\" font-family=\"Inter, Arial, sans-serif\" font-size=\"10.5\" letter-spacing=\"2\" fill=\"#c99335\" transform=\"rotate(90 914 280)\" text-anchor=\"middle\">THE DARDANELLES<\/text>\n  <g fill=\"none\" stroke=\"#c99335\" stroke-width=\"2\" marker-end=\"url(#poG)\"><path d=\"M85 438 V414\"><\/path><path d=\"M85 338 V314\"><\/path><path d=\"M142 255 H148\"><\/path><path d=\"M262 255 H298\"><\/path><\/g>\n  <g fill=\"none\" stroke=\"#8f8b85\" stroke-width=\"1.6\" stroke-dasharray=\"6 4\" marker-end=\"url(#poM)\"><path d=\"M262 120 H282 V300 H298\"><\/path><path d=\"M205 438 V418 H282 V480 H298\"><\/path><\/g>\n  <g fill=\"none\" stroke=\"#c99335\" stroke-width=\"2\" stroke-dasharray=\"2 5\" marker-end=\"url(#poG)\"><path d=\"M474 260 H556\"><\/path><\/g>\n  <g fill=\"none\" stroke=\"#8f8b85\" stroke-width=\"1.6\" stroke-dasharray=\"2 4\" marker-end=\"url(#poM)\"><path d=\"M600 422 V430 H530 V400 H452\"><\/path><\/g>\n  <g fill=\"none\" stroke=\"#f3f1ed\" stroke-width=\"1.8\" marker-end=\"url(#poW)\"><path d=\"M884 160 H864\"><\/path><path d=\"M884 330 H864\"><\/path><path d=\"M778 245 H754\"><\/path><path d=\"M600 120 H514\"><\/path><path d=\"M700 422 V438\"><\/path><\/g>\n  <g font-family=\"Inter, Arial, sans-serif\" font-size=\"9.5\" fill=\"#f3f1ed\"><text x=\"842\" y=\"152\">ENTRANCE<\/text><text x=\"842\" y=\"322\">ENTRANCE<\/text><\/g><path d=\"M600 38 V32 H145 V36\" fill=\"none\" stroke=\"#8f8b85\" stroke-width=\"1.6\" stroke-dasharray=\"6 4\" marker-end=\"url(#poM)\"><\/path><text x=\"44\" y=\"110\" font-family=\"Inter, Arial, sans-serif\" font-size=\"10\" fill=\"#b8b5b0\">Own clothes \u2192 uniform<\/text><\/svg><\/div>\n  <div class=\"co-po-legend\"><span><i style=\"border-color:#c99335\"><\/i>Goods<\/span><span><i style=\"border-color:#c99335;border-top-style:dotted\"><\/i>Food service<\/span><span><i style=\"border-color:#8f8b85;border-top-style:dashed\"><\/i>Staff<\/span><span><i style=\"border-color:#8f8b85;border-top-style:dotted\"><\/i>Dirty dishes<\/span><span><i style=\"border-color:#f3f1ed\"><\/i>Guests<\/span><\/div>\n  <figcaption class=\"co-po-note\">Schematic flow diagram, not to scale. Areas show position and relationships, not actual proportions.<\/figcaption><\/figure>\n<div class=\"co-po-body co-po-cont\"><figure class=\"co-po-fig\"><img decoding=\"async\" data-src=\"https:\/\/www.comimarlik.com\/wp-content\/uploads\/2026\/08\/KAPAK-GORSELI-52.jpg\" alt=\"OT Kafe \u00c7anakkale bar ve yar\u0131 a\u00e7\u0131k mutfa\u011f\u0131n servis bankosu\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1537px; --smush-placeholder-aspect-ratio: 1537\/1023;\"><figcaption>The bar on the left, the semi-open kitchen's service counter on the right.<\/figcaption><\/figure>\n<p class=\"co-po-sub\">Volume, chandeliers and rhythm<\/p>\n<p>A 420 cm ceiling gives prestige, but it can detach people from their sense of scale and it amplifies sound. The 80\u00d7180\u00d780 cm chandeliers, hung at different heights and in different sizes, are a shared answer to these questions. They cast a warm light over the tables, build a third dimension within the volume that brings the proportions close to human scale, and break up sound. <a href=\"https:\/\/www.comimarlik.com\/en\/restoran-tasarimi-sss\/#faq-question-1789000000006\">Acoustics<\/a> is not something we solve afterwards; for a brand whose motto is \"it's all about good conversation\", people being able to hear each other easily is the design itself. In some places we deliberately left the ceiling open, because the prestige of a tall volume is part of this space too. The chandeliers' fabric is repeated on the armchairs, and that repetition gives the space a rhythm.<\/p>\n<figure class=\"co-po-fig\"><img decoding=\"async\" data-src=\"https:\/\/www.comimarlik.com\/wp-content\/uploads\/2026\/08\/4-40.jpg\" alt=\"OT Kafe \u00c7anakkale salon ve avizeler\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1536px; --smush-placeholder-aspect-ratio: 1536\/1024;\"><figcaption>The dining room: chandeliers hung at different heights and the fa\u00e7ade opening onto the Dardanelles.<\/figcaption><\/figure>\n<p class=\"co-po-sub\">Light: six scenarios<\/p>\n<p><a href=\"https:\/\/www.comimarlik.com\/en\/restoran-aydinlatmasi\/\">Light<\/a>\u00a0is set against the light outside. There are six scenarios for six moments of the day. In the morning, the areas by the glass and at the very back are lit so the interior can be seen from outside. At midday the light opens up a little more. In the late afternoon the lights in the enclosed area come fully on, so the strong sun off the Dardanelles doesn't wash out the atmosphere inside. <strong>As it gets dark, the light is dimmed rather than raised:<\/strong> with two separate scenarios, one as the sun sets and one after sunset, the space turns into a true evening dining setting.<\/p>\n<p>Each lighting group can be dimmed alternately within itself, so the rhythm holds as the light falls. The round yellow wall lights from OT's earlier identity and the burgundy fabric wall lights stay on all day.<\/p>\n<p>Behind the booths there are table lamps. They give both privacy and the feeling of a sheltered seat. And in the evening, when the dining room is dimmed right down, they light the table and the food. Because the light hits the fabric shade first, it never falls on the face: soft, but exactly as much as needed.<\/p><p class=\"co-po-sub\">Colour, furniture, solid and void<\/p><p>Colour comes from the brand's memory: the yellow diagonal stripes on a black ground and the round wall lights greet earlier OT branches, and the burgundy fabric wall lights complete that language. The furniture is not uniform; booths, group tables with quilted chairs, a work corner by the library and bistro seating in front of the bar make room for different guests and different lengths of stay. Solid and void were designed too: areas filled with chandeliers and areas where the ceiling was deliberately left open separate denser and airier zones within the same volume. The curtain isn't there because someone said \"let's hang a curtain here too\"; it tells a story. Like a theatre curtain rising, OT appearing between two curtains tells of the brand's rebirth: \"And curtain up\u2026\" the New OT takes the stage. Repeating from different angles, the motif carries this story into every corner, giving the space both continuity and depth.<\/p><div class=\"co-po-pair co-po-pair-perde\"><figure class=\"co-po-fig\"><img decoding=\"async\" data-src=\"https:\/\/www.comimarlik.com\/wp-content\/uploads\/2026\/08\/2-47.jpg\" alt=\"OT Kafe \u00c7anakkale: iki perde aras\u0131ndan g\u00f6r\u00fcnen OT logosu, localar\u0131n arkas\u0131ndaki abajurlar ve avizeler\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1537px; --smush-placeholder-aspect-ratio: 1537\/1023;\"><figcaption>The curtain within the dining room: the booths' table lamps in front, the chandeliers above.<\/figcaption><\/figure><figure class=\"co-po-fig\"><img decoding=\"async\" data-src=\"https:\/\/www.comimarlik.com\/wp-content\/uploads\/2026\/10\/ot-canakkale-perde-291026.jpg.webp\" alt=\"OT Kafe \u00c7anakkale: iki perde aras\u0131ndan g\u00f6r\u00fcnen OT logosu, Yeni OT konsepti\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 819px; --smush-placeholder-aspect-ratio: 819\/1280;\"><figcaption>\"And curtain up\u2026\" OT seen between two curtains: the brand's rebirth.<\/figcaption><\/figure><\/div><p class=\"co-po-tie\"><strong>None of these elements tells the guest \"this place is made for you\".<\/strong> What guests see: walls, solid and void, volume, colour, material, furniture, chandeliers, the repeated fabric and light. What they don't see: the service flow, acoustics and the whole system working behind the scenes. All of them exist together within the same architectural design to build one overall rhythm. Our whole effort is so that guests, without noticing that rhythm, can say to themselves: \"this place is me\".<\/p><\/div><\/article>\n<article class=\"co-po-step\"><div class=\"co-po-num\">04<small>Construction<\/small><\/div><div class=\"co-po-body\"><h3>Building the design on site, in full<\/h3>\n<p class=\"co-po-gen\">Design is complete only when it is fully built on site. That is why we see implementation as part of design.<\/p>\n<p>Design took 40 days. Implementation took 110 days and ran in parallel with the design. The site work fell in a period of heavy rain, mud and cold. Even so, we handed the space over fully turnkey and ready to use.<\/p><\/div><\/article>\n<article class=\"co-po-step\"><div class=\"co-po-num\">05<small>Outcome<\/small><\/div><div class=\"co-po-body\"><h3>A harmony without a name<\/h3>\n<p class=\"co-po-gen\">The outcome is a harmony guests can't name but can feel.<\/p>\n<p>On fine days guests sit under the umbrellas on the sea front. In wind or rain, or on the busiest weekends, the side garden comes into play. Since opening, the business has not had a single negative comment about the service flow. On the contrary, the manager personally praised the separation of the kitchen, bar, dishwashing and staff areas, and above all the comfort and order of the staff dining and rest area.<\/p>\n<div class=\"co-po-pair\"><figure class=\"co-po-fig\"><img decoding=\"async\" data-src=\"https:\/\/www.comimarlik.com\/wp-content\/uploads\/2026\/08\/10-16.jpg\" alt=\"OT Kafe \u00c7anakkale \u015femsiyeli teras\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1537px; --smush-placeholder-aspect-ratio: 1537\/1023;\"><figcaption>The umbrella terrace on the sea front.<\/figcaption><\/figure><figure class=\"co-po-fig\"><img decoding=\"async\" data-src=\"https:\/\/www.comimarlik.com\/wp-content\/uploads\/2026\/08\/14-1.jpeg\" alt=\"OT Kafe \u00c7anakkale yan bah\u00e7e ve bar\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1537px; --smush-placeholder-aspect-ratio: 1537\/1023;\"><figcaption>The side garden and the panel opening onto the bar.<\/figcaption><\/figure><\/div>\n<p style=\"margin-top:26px\">The position of the kitchen, the height of a chandelier, the repetition of a fabric, the light of a table lamp, the location of a cleaning room. None of them says anything on its own.<\/p>\n<div class=\"co-po-close\"><p class=\"co-po-quote\">The value of a composition lies not in the number of its notes, but in the relationships between them.<\/p><p class=\"co-po-sign\"><a href=\"https:\/\/www.comimarlik.com\/en\/#yaklasim\">Design gains value through the right analysis.<\/a><\/p><\/div><\/div><\/article>\n<\/div><\/section>\n\n\n\n<h2 class=\"wp-block-heading co-po-faq-h\">Frequently Asked Questions<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1793000000101\"><strong class=\"schema-faq-question\">Where should restaurant design begin?<\/strong> <p class=\"schema-faq-answer\">Not with a table plan or decoration, but with an analysis that reads the space, the business, the guest and the brand together. First you need to understand what each of these four parameters needs and how they affect one another. Decisions on layout, service flow, light and material should only be made after this analysis, within a single architectural composition that carries them all at once.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1793000000102\"><strong class=\"schema-faq-question\">Where should a restaurant kitchen go?<\/strong> <p class=\"schema-faq-answer\">There is no single right place. The kitchen's position is decided together with the ventilation and plumbing points, the service distance, the links to goods receiving and dishwashing, and the concept. At OT Kafe \u00c7anakkale, although the ventilation was at the back, we deliberately brought the kitchen forward and made it semi-open: it opened a stage onto the dining room, shortened the service distance and food reaches the table hot.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1793000000103\"><strong class=\"schema-faq-question\">How should restaurant lighting change through the day?<\/strong> <p class=\"schema-faq-answer\">Lighting should be set against the light outside, not just the needs inside. At OT Kafe \u00c7anakkale there are six separate scenarios: during the day some zones are lit so the sun doesn't wash out the atmosphere inside, as it gets dark the light is dimmed, and the space turns into an evening dining setting. Because the lighting groups are dimmed alternately, the rhythm holds.<\/p> <\/div><\/div>\n\n\n\n<div class=\"co-cta-box\"><p>Let's start your project with analysis: let's read your space, your business and your guests together.<\/p><div><a href=\"https:\/\/www.comimarlik.com\/en\/iletisim\/\">Contact<\/a><a href=\"https:\/\/wa.me\/905424530975\" target=\"_blank\" rel=\"noopener\">WhatsApp<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Restoran tasar\u0131m\u0131; mek\u00e2n\u0131, i\u015fletmeyi, misafiri ve markay\u0131 birlikte okuyan bir analizle ba\u015flamal\u0131. OT Kafe \u00c7anakkale \u00fczerinden be\u015f a\u015famal\u0131 yakla\u015f\u0131m\u0131m\u0131z ve kan\u0131t\u0131.<\/p>","protected":false},"author":4,"featured_media":1004,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restoran-tasarimi-rehberi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Restoran Tasar\u0131m\u0131 Nas\u0131l Olmal\u0131? Be\u015f A\u015fama ve Bir \u00d6rnek | CO Mimarl\u0131k<\/title>\n<meta name=\"description\" content=\"Restoran tasar\u0131m\u0131 mek\u00e2n\u0131, i\u015fletmeyi, misafiri ve markay\u0131 birlikte okuyan bir analizle ba\u015flar. 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