Café counter and back bar
Counter, back bar, and under-counter equipment laid out around the service path, then costed from the real parts list.
The customer-facing run is laid out first; everything behind it is planned around the path staff walk.
Equipment bays, storage, and the services they need come out of the same file as the front counter.
Circulation is drawn as a dimension, not left to the fit-out team to discover.
How this one ran
- Survey
Photo and site dimensions traced into real walls, services and all.
- Design
Parametric runs dropped in; every carcass resizes to its opening.
- Approval
The client sees the 3D and the price move together, on a share link.
- Production
Cut list, edge banding, hardware, and CNC files straight out of the file.
Bring a job you are quoting this week
Send us a photo and the dimensions and we will build it live on the call — the same way these were built.