In a bakery and café environment, the service counter is far more than a place where customers place an order. It is one of the busiest and most operationally demanding areas within the restaurant, bringing together product display, ordering, payment, coffee preparation, collection and staff circulation.
For this Vovo Telo interior, the counter was designed as a continuous, gently curved element that connects the bakery, food display and coffee station. The rounded form softens the transition between these different functions while helping to guide customers naturally through the space.
From a visual perspective, the counter forms one of the strongest architectural features in the restaurant. Its ribbed timber-look frontage introduces warmth and texture, while the light work surfaces keep the overall appearance fresh and contemporary. Above, the open timber shelving creates another layer of detail, framing the service area without closing it off from the restaurant.
However, successful restaurant interior design cannot be based on appearance alone.
Behind the finished counter is detailed planning around equipment, refrigeration, display visibility, storage, electrical requirements, staff movement and customer access. Each component must be positioned so that the restaurant can operate efficiently during both quiet periods and peak service.
The display areas also play an important role in the Vovo Telo experience. Freshly baked products, cakes and grab-and-go items are visible and accessible, allowing the food itself to become part of the interior. Rather than separating the bakery from the customer, the design places its activity and products at the centre of the space.
This combination of operational planning and considered detailing is central to HEID’s approach to commercial interior design. The objective is not simply to create an attractive restaurant counter, but to design an environment that supports the staff, presents the product well and makes the customer journey feel clear and effortless.
Because a counter can look magnificent—but if three customers, two waiters and a tray of cappuccinos cannot move around it, we have designed a very attractive traffic jam.
