About
Back of house at working scale plus a dressed dining room, in one coherent modern realistic family. The cooking line is built as real catering equipment: stainless cases on adjustable bullet feet, control fasciae with dials and indicator lamps, cast pan-support grates over open burner rings in pressed spill trays, wire fryer baskets and hinged lids, salamander radiant plaques, combi ovens with sealed glazed doors on lever handles, and gastronorm apertures with recessed wells. Front of house carries piped seat pads and welted upright back pads on banquettes, booths and chairs, a panelled service bar on the 600 mm counter-run grid, and a full set of table settings. Servery modules expose counter-left and counter-right ports; the walk-in cold room tiles on a 1 m insulated panel grid with a corner and a door bay. All original CC0 geometry with no brands, logos or menu wording.
Files load directly from the CDN. Choose the pieces you need. Colliders, navigation and gameplay scripts are supplied by your game.
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Copy this prompt into your AI chat, then describe what you want to build with the pack.
Use the “Restaurant Kitchen and Dining Room” pack in my project. Manifest (JSON, every model with its CDN URL): https://3dassets.dev/api/v1/packs/restaurant-kitchen-and-dining Starter scene (one GLB with every piece placed): https://cdn.3dassets.dev/assets/9426/v1/model.glb Pack page: https://3dassets.dev/packs/restaurant-kitchen-and-dining Description: A realistic full-service commercial kitchen and dining room: cooking line, prep, cold store, dishwash, the pass, tables, banquettes, booths and table settings. - 143 GLB models, 17.6 MB in total - Units: metres, +Y up, shared scale and palette across the pack - Licence: CC0 1.0 Universal (no attribution required) - Loading: three.js GLTFLoader; no additional decoders required. Load models individually from the manifest, or the starter scene as one file.
Also available as a JSON manifest or via the MCP server.
Game kit
Restaurant Kitchen and Dining Room
A realistic full-service commercial kitchen and dining room: cooking line, prep, cold store, dishwash, the pass, tables, banquettes, booths and table settings.
One GLB with every piece placed in a starter scene. Each model is also below on its own.
Everything in this pack
Six-burner range with oven (Restaurant Kitchen and Dining Room)
A 900 mm six-burner heavy-duty range: cast pan-support grates over open burner rings in a pressed spill tray, a seven-dial control fascia, a glass drop-down oven door and a rear warming shelf.
Four-burner range with oven (Restaurant Kitchen and Dining Room)
A 600 mm four-burner range on adjustable feet: two cast grates over four open burners, a five-dial fascia and a glazed drop-down oven door.
Induction range with cabinet base (Restaurant Kitchen and Dining Room)
An 800 mm four-zone induction range: a ceramic glass top with etched cooking zones and a touch strip over a two-door stainless cabinet on a recessed plinth.
Solid top range (Restaurant Kitchen and Dining Room)
A 900 mm solid top range: a heavy cast plate with concentric machined rings and a lifting centre plug, a three-dial fascia and a glazed oven below.
Chargrill on open stand (Restaurant Kitchen and Dining Room)
A 600 mm gas chargrill on an open stand: angled cast bars over a radiant bed, rear and side flame guards, a grease chute and a pull-out grease drawer.
Flat-top griddle (Restaurant Kitchen and Dining Room)
A 900 mm flat-top griddle: a thick polished plate with a three-sided splash guard, a front grease chute and a removable drawer, over a three-dial fascia.
Twin-basket fryer (Restaurant Kitchen and Dining Room)
A 450 mm twin-basket gas fryer: two wire baskets with insulated handles in a deep pressed oil well, a drain-over hanger, a hinged lid and a front drain valve.
Pressure fryer (Restaurant Kitchen and Dining Room)
A 700 mm pressure fryer: a round vessel let into the top under a hinged domed lid with a locking handwheel, a pressure gauge and a membrane control head.
Salamander grill on pedestal (Restaurant Kitchen and Dining Room)
A 750 mm salamander: a stainless heat chamber of three radiant plaques on a rear pedestal, with a sliding grid shelf on side runners and a drip tray beneath.
Combi oven, six grid (Restaurant Kitchen and Dining Room)
A six-grid combi oven on an open stand: an insulated case with a sealed double-glazed door on a lever handle, a membrane control head, a condensate tray and a hand shower.
Combi oven, ten grid (Restaurant Kitchen and Dining Room)
A floor-standing ten-grid combi oven: a tall insulated case on a recessed plinth with a glazed hinged door, a membrane control head, a roof steam vent and a side louvre.
Convection oven on stand (Restaurant Kitchen and Dining Room)
A convection oven on an open stand: a glazed hinged door with a lever handle, a perforated fan grille, a three-dial fascia and four shelf runners in the cavity.
Pasta cooker (Restaurant Kitchen and Dining Room)
A 400 mm pasta cooker: six round mesh baskets hanging on the rim rail of a deep pressed water well, with a swan-neck filler tap and a thermostat fascia.
Three-well bain-marie (Restaurant Kitchen and Dining Room)
A 1.2 m wet bain-marie: three gastronorm apertures with recessed wells, two dropped-in pans and one open aperture, a three-dial fascia and a drain tap.
Twin wok range (Restaurant Kitchen and Dining Room)
A 1 m twin wok range: two dished wells with heavy ring burners, a rear water trough with a swan-neck filler and a two-dial fascia under a front bumper rail.
Tilting bratt pan (Restaurant Kitchen and Dining Room)
A 900 mm tilting bratt pan: a deep rectangular pan on trunnions between two stainless columns, with a pouring lip, a counterbalanced hinged lid and a tilt handwheel.
Commercial microwave (Restaurant Kitchen and Dining Room)
A 560 mm stainless commercial microwave: a glazed hinged door with a tubular handle, a membrane keypad, a side louvre and rubber feet.
Six-burner range, oven open (Restaurant Kitchen and Dining Room)
The six-burner range with its oven door dropped open on the bottom hinge, showing the dark cavity and shelf runners behind the glass.
Combi oven, six grid, door open (Restaurant Kitchen and Dining Room)
The six-grid combi oven with its glazed door swung open on the left hinge, showing the shelf runners and the door seal.
Stainless prep table (Restaurant Kitchen and Dining Room)
A 1.2 m stainless preparation table: a folded top with a rolled front edge and a turned-up rear upstand on a square tubular frame with adjustable bullet feet.
Prep table with undershelf and drawer (Restaurant Kitchen and Dining Room)
A 1.5 m preparation table with a full stainless undershelf, a rear upstand and a slung drawer on runners.
Refrigerated prep counter (Restaurant Kitchen and Dining Room)
A 1.4 m refrigerated saladette: a two-door fridge base, a cutting worktop and a raised gastronorm rail of three apertures with dropped-in pans under a hinged lid.
Prep sink on stand (Restaurant Kitchen and Dining Room)
A 700 mm single-bowl preparation sink: a deep pressed bowl in an apertured top with a waste strainer, a swan-neck mixer, a rear upstand and an undershelf.
Double pot wash sink (Restaurant Kitchen and Dining Room)
A 1.8 m double-bowl pot wash sink: two deep pressed bowls with waste strainers, a ribbed drainer, a pre-rinse spray on a spring arm and a full undershelf.
Hand wash basin with lever tap (Restaurant Kitchen and Dining Room)
A wall-hung stainless hand wash basin on a back plate: a pressed bowl with a waste, a long knee-lever mixer, a rear upstand and a wall soap dispenser.
Mobile prep bench (Restaurant Kitchen and Dining Room)
A 1 m mobile preparation bench: a folded stainless top over two shelves on square tubular legs, four braked swivel castors and a tubular push handle.
Chopping station with utensil rail (Restaurant Kitchen and Dining Room)
A 1.2 m chopping station: a folded bench with a tall rear upstand, a utensil rail with six hooks, a colour-coded board rack and a timber cutting deck.
Prep table with integral sink (Restaurant Kitchen and Dining Room)
A 1.5 m preparation table with an integral pressed bowl at one end, a swan-neck tap, a timber cutting deck and a stainless undershelf.
Mandoline and board set (Restaurant Kitchen and Dining Room)
A preparation set: an angled mandoline with a blade slot, folding legs and a guard, laid on a timber board beside a cook’s knife.
Planetary mixer, 20 litre (Restaurant Kitchen and Dining Room)
A 20 litre planetary mixer: a cast pedestal and column, a lifting yoke carrying a stainless bowl, a beater on the drive shaft, a wire bowl guard and a speed lever.
Bench dough sheeter (Restaurant Kitchen and Dining Room)
A 1.6 m bench dough sheeter: two sloping belt tables with rolled side rails, a roller pair with a gap handwheel, a scraper guard and a control head.
Chamber vacuum pack machine (Restaurant Kitchen and Dining Room)
A 600 mm chamber vacuum packer: a pressed chamber with a sealing bar under a clear hinged lid, on a chamfered body with rubber feet and a membrane control head.
Gravity feed slicer (Restaurant Kitchen and Dining Room)
A gravity-feed slicer: a cast base and angled body, a circular blade behind a guard ring, a sliding carriage with a product pusher and a thickness dial.
Stock pot with lid (Restaurant Kitchen and Dining Room)
A 340 mm stainless stock pot: a lathed body with a rolled rim, two riveted loop handles and a domed lid with a bridge handle.
Saute pan (Restaurant Kitchen and Dining Room)
A 300 mm sloped-side saute pan with a rolled rim, a riveted collar and a long insulated handle.
Saucepan with lid (Restaurant Kitchen and Dining Room)
A 200 mm straight-sided saucepan with a rolled rim, a long insulated handle and a domed lid with a bridge handle.
Bakery sheet tray (Restaurant Kitchen and Dining Room)
A 600 by 400 mm bakery sheet tray: a shallow pressed pan with radiused corners and a rolled wire-reinforced rim.
Gastronorm pan, full size (Restaurant Kitchen and Dining Room)
A full-size gastronorm pan: a tapered pressed basin 150 mm deep with radiused corners and a flanged rim that sits on a counter aperture.
Gastronorm pan, half size (Restaurant Kitchen and Dining Room)
A half-size gastronorm pan: a tapered pressed basin 100 mm deep with a flanged rim, sized to drop into a bain-marie or prep rail.
Stainless mixing bowl (Restaurant Kitchen and Dining Room)
A 340 mm stainless mixing bowl: a deep lathed body with a footring and a rolled rim.
Knife block with five knives (Restaurant Kitchen and Dining Room)
An angled timber knife block on a plinth holding five graduated knives, each with a tapered blade and a riveted handle.
Chef’s knife (Restaurant Kitchen and Dining Room)
A 260 mm cook’s knife: a tapered blade with a spine chamfer, a bolster and a three-rivet handle.
Whisk and ladle set (Restaurant Kitchen and Dining Room)
A three-piece service set: a balloon whisk of six wires, a deep ladle and a perforated serving spoon, all on flat stainless handles.
Digital platform scale (Restaurant Kitchen and Dining Room)
A 260 mm digital platform scale: a chamfered body with a removable stainless weighing plate and an angled display with three buttons.
Mechanical kitchen timer (Restaurant Kitchen and Dining Room)
A 110 mm mechanical timer: a round case with a glazed dial and pointer, a knurled winding knob and a rubber foot.
Digital probe thermometer (Restaurant Kitchen and Dining Room)
A digital probe thermometer: a moulded handle with a display window and a 160 mm stainless probe.
Stainless measuring jug (Restaurant Kitchen and Dining Room)
A 2 litre stainless jug: a lathed tapered body with a rolled rim, a formed pouring lip and a tubular strap handle.
Colour board rack (Restaurant Kitchen and Dining Room)
A stainless board rack holding six colour-coded chopping boards upright between end plates and two retaining bars.
Upright refrigerator, two door (Restaurant Kitchen and Dining Room)
A 1.4 m two-door reach-in refrigerator: an insulated stainless case on braked castors, tubular door handles, magnetic gaskets, a louvred plinth, a roof machinery housing and a digital controller.
Upright freezer, single door (Restaurant Kitchen and Dining Room)
A 750 mm single-door reach-in freezer: a deep insulated door with a grab handle and three hinges, a stepped top condenser housing with a perforated fan grille and a controller.
Undercounter fridge drawer unit (Restaurant Kitchen and Dining Room)
A 1.25 m undercounter refrigerated drawer unit: four insulated drawers with recessed grab rails under a stainless worktop, on braked castors with a louvred grille.
Blast chiller (Restaurant Kitchen and Dining Room)
A 800 mm blast chiller: five gastronorm runners in an insulated cavity behind a heavy door, with a core probe on a lead, a full control head and rear louvres.
Commercial chest freezer (Restaurant Kitchen and Dining Room)
A 1.3 m chest freezer: a moulded case on castors with a deep pressed liner and two counterbalanced lids with recessed grab rails.
Walk-in cold room panel (Restaurant Kitchen and Dining Room)
A 1 m insulated walk-in cold room wall panel, 2.4 m tall and 100 mm thick, with cam-lock sockets on both edges, a floor kerb and a capping rail.
Walk-in cold room corner (Restaurant Kitchen and Dining Room)
A right-angle walk-in cold room corner: two 550 mm insulated legs joined on a corner post, with a floor kerb along both faces.
Walk-in cold room door module (Restaurant Kitchen and Dining Room)
A 1 m walk-in cold room door bay: an insulated frame with a 780 mm opening, a heavy hinged leaf on three hinges with a safety-release lever, a kick plate and a door thermometer.
Stainless wall shelf (Restaurant Kitchen and Dining Room)
A 1.2 m wall-mounted stainless shelf: a folded deck with a raised rear lip on two pressed brackets and a mounting rail.
Double stainless wall shelf (Restaurant Kitchen and Dining Room)
A 1.4 m two-tier wall shelf unit: two folded stainless decks on three brackets each, tied by a back panel and two corner posts.
Mobile gastronorm rack (Restaurant Kitchen and Dining Room)
A mobile gastronorm rack: fourteen pairs of angle runners between four tubular uprights on braked castors, with a top and bottom brace ring and a push bar.
Ingredient bin trolley (Restaurant Kitchen and Dining Room)
A three-bay ingredient bin trolley: three tapered tubs with hinged lids and grab rails on a castored stainless deck with a tubular push handle.
Dry goods shelving bay (Restaurant Kitchen and Dining Room)
A 1.2 m four-tier dry goods shelving bay: ventilated polymer shelf mats in stainless frames on tubular uprights with adjustable feet.
Wall extraction canopy (Restaurant Kitchen and Dining Room)
A 2 m wall extraction canopy: a chamfered stainless hood with four baffle grease filters leaning over the throat, a grease gutter and collection cup, two recessed lights and a round duct spigot.
Island extraction canopy (Restaurant Kitchen and Dining Room)
A 2.2 m double-sided island extraction canopy: baffle filter banks leaning in from both sides over a central gutter, lights in both soffits, a duct spigot and four hanging rods to a ceiling plate.
Grease filter bank (Restaurant Kitchen and Dining Room)
A 1.2 m bank of three stainless baffle grease filters in a canopy throat frame, each filter a framed set of angled baffles with a grab rail.
Pass-through dishwasher (Restaurant Kitchen and Dining Room)
A hood-type pass-through dishwasher: a wash chamber with a rack over a pressed tank, a counterweighted lifting hood on a rear column, a control head and a louvred plinth.
Rack conveyor dishwasher (Restaurant Kitchen and Dining Room)
A 2.4 m rack conveyor dishwasher: a central wash body with entry and exit tunnels, hanging splash curtains, conveyor rails, twin extraction spigots and a full control head.
Dishwash tabling, dirty side (Restaurant Kitchen and Dining Room)
A 1.2 m dirty-side dishwash tabling run: a deep scrap sink with a waste and a pre-rinse spray, rack slide rails, a scrap chute lip and a full undershelf.
Dishwash tabling, clean side (Restaurant Kitchen and Dining Room)
A 1.2 m clean-side dishwash tabling run: a ribbed drainer top with a front rail, an overshelf on two posts and a full undershelf.
Undercounter glass washer (Restaurant Kitchen and Dining Room)
A 470 mm undercounter glass washer: an insulated wash chamber behind a drop-down door with a grab handle, a control head and adjustable feet.
Dish rack trolley (Restaurant Kitchen and Dining Room)
A mobile dish rack trolley carrying three open glass racks between four tubular uprights on braked castors, with a push handle.
Waste and recycling station (Restaurant Kitchen and Dining Room)
A 1.5 m three-stream waste station: three tapered bins with hinged flap lids and stream labels in a castored stainless frame with a bag-retaining rail.
Floor gully with grating (Restaurant Kitchen and Dining Room)
A 900 mm stainless floor gully: a pressed channel with a rim frame, a removable slotted grating and a silt basket at the outlet.
Wash-down hose reel (Restaurant Kitchen and Dining Room)
A wall-mounted wash-down hose reel: a drum with side plates on a swivel bracket, a coiled hose and a trigger spray gun on a clip.
Under-sink grease trap (Restaurant Kitchen and Dining Room)
A 600 mm stainless grease trap: a chamfered tank on feet with a bolted access lid, offset inlet and outlet spigots and a duty label plate.
Upright refrigerator, left door open (Restaurant Kitchen and Dining Room)
The two-door reach-in refrigerator with its left door swung open on the hinge, showing the door gasket, the inner liner panel and the cabinet interior.
Walk-in door module, door open (Restaurant Kitchen and Dining Room)
The walk-in cold room door bay with the insulated leaf swung open on its three hinges, showing the frame return, the kick plate and the safety-release lever.
Hot pass with lamp gantry (Restaurant Kitchen and Dining Room)
A 1.8 m heated pass: two gastronorm apertures with dropped-in pans and a hot plating deck, a hot cupboard with sliding doors below, and a two-tier gantry carrying three heat lamps and a check rail.
Heat lamp gantry (Restaurant Kitchen and Dining Room)
A 1.4 m free-standing heat lamp gantry: two footed posts, a cross beam with three tubular lamp shades and warm faces, and a shelf above.
Mobile plate warmer (Restaurant Kitchen and Dining Room)
A mobile plate warmer: two spring-loaded plate tubes with rim rings and stacked plates in a chamfered heated column on castors, with a perforated vent and a push handle.
Servery counter module (Restaurant Kitchen and Dining Room)
A 600 mm servery counter module on the 900 by 700 counter-run grid: a folded stainless top with a rolled front edge and upstand over a two-door cupboard with an internal shelf.
Chef’s ticket rail (Restaurant Kitchen and Dining Room)
A 900 mm chef’s check rail: a tubular rail on two wall brackets carrying eight sprung clips and two blank docket slips.
Expediting bench (Restaurant Kitchen and Dining Room)
A 1.4 m expediting bench: a folded stainless top with an undershelf, a raised overshelf on posts, a check rail with six clips and a timber plating board.
Drinks station module (Restaurant Kitchen and Dining Room)
A 600 mm drinks station on the counter-run grid: an insulated ice well with a hinged lid, a front speed rail, an upstand and a two-door cupboard below.
Filter coffee station (Restaurant Kitchen and Dining Room)
A 1.1 m filter coffee station: a batch brewer with a glass decanter on a warming plate, two vacuum airpots with lever taps, a cup shelf with inverted cups and a stainless undershelf.
Ice machine on storage bin (Restaurant Kitchen and Dining Room)
A 760 mm modular ice machine: a condensing head with front louvres and a rear fan grille over an insulated storage bin with a hinged scoop door.
Water and cordial dispenser (Restaurant Kitchen and Dining Room)
A twin-bowl chilled cordial dispenser: two clear bowls on a stainless tower with lever taps over a removable grated drip tray.
Countertop soup well (Restaurant Kitchen and Dining Room)
A countertop soup well: a stainless bain-marie pot in a heated housing under a hinged domed lid, with a ladle in the rest and a thermostat dial.
Mobile hot cupboard (Restaurant Kitchen and Dining Room)
A 1.2 m mobile hot cupboard: a heated stainless cabinet on castors with hinged doors on both long faces, an internal shelf, a folded top and a push handle.
Two-cover square table (Restaurant Kitchen and Dining Room)
A 700 mm two-cover restaurant table: a timber top with a bullnose edge and a dark edge band on a weighted rectangular pedestal with a tapered column and spider.
Four-cover square table (Restaurant Kitchen and Dining Room)
An 800 mm four-cover table: a bullnose timber top on a cross-foot cast base with a heavy tapered column and a wide spider plate.
Four-cover round table (Restaurant Kitchen and Dining Room)
A 900 mm round four-cover table: a bullnose timber top on a disc-foot pedestal with a tapered column and a spreader flange.
Six-cover rectangular table (Restaurant Kitchen and Dining Room)
A 1.6 by 0.8 m six-cover dining table: a bullnose timber top on four turned tapered legs tied by a set-back apron rail.
High poseur table (Restaurant Kitchen and Dining Room)
A 1.05 m round poseur table: a bullnose timber top on a tall column with an integral foot ring and a weighted disc base.
Outdoor bistro table (Restaurant Kitchen and Dining Room)
A 720 mm folding outdoor bistro table: a slatted timber round top in a rolled steel rim on a folding column and a cast tripod base.
Banquette bench, 1.4 m (Restaurant Kitchen and Dining Room)
A 1.4 m banquette module: a recessed plinth under a shaped bench, a piped seat pad and two courses of fluted upright back pads on a timber board with a capping rail.
Banquette corner (Restaurant Kitchen and Dining Room)
A right-angle banquette corner: two 1 m seat legs meeting on a corner post, each with a piped seat pad, an upright back pad and a capping rail.
Banquette end with arm (Restaurant Kitchen and Dining Room)
A 1 m banquette end module: a piped seat pad and fluted back on a timber board, closed by a padded upholstered arm with its own welt seam.
Booth pair, two cover (Restaurant Kitchen and Dining Room)
A 1.1 m two-cover booth: two facing benches with piped seat pads and fluted upright backs on timber boards with capping rails, around a postformed pedestal table.
Metal frame side chair (Restaurant Kitchen and Dining Room)
A tubular metal frame side chair: a continuous rear loop and front leg loop with stretchers, a shaped timber seat and three curved back slats.
Upholstered dining chair (Restaurant Kitchen and Dining Room)
An upholstered dining chair: a piped seat cushion on a timber shell and a welted upright back pad between splayed turned legs with stretchers.
Carver armchair (Restaurant Kitchen and Dining Room)
A carver armchair: a piped seat cushion and a taller welted back pad, with shaped arms on turned front supports over splayed legs and stretchers.
Spindle back chair (Restaurant Kitchen and Dining Room)
A timber spindle back chair: five turned spindles under a steam-bent hoop rail, on a saddled solid seat with splayed turned legs and stretchers.
Upholstered tub chair (Restaurant Kitchen and Dining Room)
An upholstered tub chair: a wrapped lofted shell with a welt seam around the top edge, a piped loose seat cushion and four turned timber feet.
Bar stool with back (Restaurant Kitchen and Dining Room)
A 760 mm bar stool: a splayed tubular frame with a tubular foot rail, a piped seat pad on a shaped shell and a low welted back pad on bent uprights.
Outdoor folding chair (Restaurant Kitchen and Dining Room)
A folding slatted outdoor chair: two crossed timber frames pinned on metal pivots, with four seat slats and three curved back slats.
Booth pair, four cover (Restaurant Kitchen and Dining Room)
A 1.5 m four-cover booth on the same construction as the two-cover module: longer benches with piped pads and fluted backs around a wider postformed table.
Upholstered dining chair, accent (Restaurant Kitchen and Dining Room)
The upholstered dining chair in the pack accent upholstery instead of the house colour, for mixing two seat finishes in one room.
Banquette bench, dark (Restaurant Kitchen and Dining Room)
The 1.4 m banquette module in the dark upholstery finish, keeping the accent welt seams.
Booth pair, accent upholstery (Restaurant Kitchen and Dining Room)
The two-cover booth in the pack accent upholstery, with the welt seams remapped to the dark trim so the seams still read.
Host stand (Restaurant Kitchen and Dining Room)
A 600 mm host stand: a panelled timber lectern on a plinth with a sloped writing top, a brass pen stop, an open menu shelf and a reservation book.
Service station with drawers (Restaurant Kitchen and Dining Room)
A 600 mm waiter service station on the counter-run grid: a bullnose timber top with an upstand over three drawers, with a divided cutlery tray on the counter.
Waiter service trolley (Restaurant Kitchen and Dining Room)
A 800 mm two-tier service trolley: bullnose timber decks in brass edge rings on turned posts, with a slung cutlery drawer, castors and a tubular push handle.
Dessert trolley with dome (Restaurant Kitchen and Dining Room)
A 900 mm three-tier dessert trolley: glass shelves in metal edge rings on turned posts, with a hinged domed cover over the top shelf, castors and a push handle.
Wine display cabinet (Restaurant Kitchen and Dining Room)
A 720 mm glazed wine cabinet: five racked shelves of cradled bottles between timber side posts, behind a glazed hinged door with a tubular handle.
Back bar shelving unit (Restaurant Kitchen and Dining Room)
A 1.6 m back bar shelving unit: three glass shelves on brass supports with slim uplight strips, against a mirrored back panel between timber posts under a moulded cornice.
Bar counter module (Restaurant Kitchen and Dining Room)
A 600 mm dining bar counter module on the counter-run grid: a panelled timber front with a brass foot rail, a stainless working counter with a drip tray and a raised postformed bar top.
Bar counter corner (Restaurant Kitchen and Dining Room)
A 700 mm right-angle bar counter corner: panelled fronts on both faces, a wrapping foot rail and a mitred bar top turning the run through 90 degrees.
Till and POS terminal (Restaurant Kitchen and Dining Room)
A point of sale station: a tilted touch terminal on a riser, a receipt printer with a blank docket, and a cash drawer with a recessed grab rail.
Card terminal on base (Restaurant Kitchen and Dining Room)
A handheld card terminal on a charging base: a tilted body with a display window and a twelve-key pad.
Table menu holder (Restaurant Kitchen and Dining Room)
A brass A-frame table menu holder with a top pivot bar and two blank card panels.
Table number stand (Restaurant Kitchen and Dining Room)
A weighted table number stand: a turned brass base and stem carrying a blank number plate.
Condiment caddy (Restaurant Kitchen and Dining Room)
A timber condiment caddy with a brass carry handle, holding two glass shakers with pierced caps, an oil bottle with a pourer and a napkin pocket.
Child’s high chair (Restaurant Kitchen and Dining Room)
A timber child’s high chair: splayed legs with stretchers, a slatted back, a footrest rail, a lipped tray and a crotch post.
Coat stand with umbrella ring (Restaurant Kitchen and Dining Room)
A 1.8 m timber coat stand: a turned column on a tripod base with four upper and four lower brass hooks, an umbrella ring and a metal drip pan.
Floor menu stand (Restaurant Kitchen and Dining Room)
A 1.35 m floor menu stand: a weighted disc base and a tapered brass column carrying a tilted framed panel, left blank.
Dinner plate (Restaurant Kitchen and Dining Room)
A 290 mm coupe dinner plate: a footed well with a rolled rim, turned as a single hollow form.
Side plate (Restaurant Kitchen and Dining Room)
A 170 mm coupe side plate with a footring and a rolled rim.
Pasta bowl (Restaurant Kitchen and Dining Room)
A 230 mm shallow pasta bowl: a wide well on a footring with a soft rolled rim.
Wine glass (Restaurant Kitchen and Dining Room)
A 210 mm stemmed wine glass: a pulled foot, a slim stem and a tapered bowl with a real opening.
Water tumbler (Restaurant Kitchen and Dining Room)
A 125 mm water tumbler with a thick base and a slightly tapered wall.
Place setting cutlery (Restaurant Kitchen and Dining Room)
A three-piece place setting: a table knife with a tapered blade, a four-tine fork and a spoon with a lathed bowl, all on flat handles.
Folded napkin (Restaurant Kitchen and Dining Room)
A pressed folded linen napkin of three tapering layers under a turned napkin ring.
Water carafe (Restaurant Kitchen and Dining Room)
A 260 mm glass water carafe: a wide body drawn into a waisted neck and a flared lip, hollow with a real opening.
Candle holder (Restaurant Kitchen and Dining Room)
A turned brass candlestick with a dished drip pan and a finger loop, carrying a dinner candle with a wick.
Table vase (Restaurant Kitchen and Dining Room)
A 175 mm glass bud vase: a footed body swelling to a shoulder and drawn into a narrow neck, hollow with a real opening.
Bread basket (Restaurant Kitchen and Dining Room)
A 220 mm woven-look bread basket: a flared body with twelve upright staves and a rolled rim.
Wine cooler on stand (Restaurant Kitchen and Dining Room)
A 700 mm wine cooler: a tapered stainless bucket with two cast ring handles on a tripod stand with a spreader collar.
Round serving tray (Restaurant Kitchen and Dining Room)
A 410 mm round serving tray: a flat deck rising to a flared wall and a rolled wire rim.
Till and POS terminal, drawer open (Restaurant Kitchen and Dining Room)
The point of sale station with its cash drawer pulled out on the slide, showing the drawer body clear of the housing.
Working kitchen line (Restaurant Kitchen and Dining Room)
Composed example for Restaurant Kitchen and Dining Room.
Dressed 40 cover dining room (Restaurant Kitchen and Dining Room)
Composed example for Restaurant Kitchen and Dining Room.
Dishwash and cold store corridor (Restaurant Kitchen and Dining Room)
Composed example for Restaurant Kitchen and Dining Room.
Connector cases (Restaurant Kitchen and Dining Room)
Composed example for Restaurant Kitchen and Dining Room.
