The project takes his name from the typical Polish toasted baguettes called Zapiekanka wich were common fast-food in the 90s and were sold in hideous booths on markets or tailers. Today this food is eas to find in the supermarket made with cheap ingredients and ready in 5 min in the microwave. In Bar Serwus the offer is based in the idea of slow-food: each morning fresh products come and the meal is prepared with homemade methods. The spatial idea relates to the market booths where virtually everything was sold in Wasaw in the 90s.
The small space features five such booths with different dimensions and coulors: each stall is dedicated for a particular function in the process of preparing food.
Stall 1 – welcome zone for the costumers. Here is the menu and cash register located. After ordering and paying the costumers move further into the restaurant.
Stall 2 – separetion point between the costumer zone and the employee zone. There is a flapp and a gate.
Stall 3 – area for preparing sauces where the induction stove is installed. It also features the storage area for ingredients in plastic cases. On the steel profiles it’s possible to attach herb pots, knives, cutting boards, etc.
Stall 4 – area for preparing food, cutting bread and putting ingredients on the baguette.
Stall 5 – area for costumers where they can enjoy their meal, read or have a cup of coffee.
..for more info: MOKO » PROJEKT/SERWUS/LOKAL GASTRONOMICZNY
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