At the Club del Sol buffet, DIPLAPROYECT transformed a residual transitional space into a functional buffet station strategically integrated into the customer flow. The intervention optimized the available surface area through a compact and efficient design, incorporating wood cladding that adds warmth, a cold plate and a hot plate perfectly integrated into the furniture, as well as a specific module for storage and beverage service.
The project required the technical coordination of refrigeration technicians, carpenters, and designers, ensuring precise execution at both an aesthetic and operational level. The result is a space balanced between design and performance, which improves the user experience and maximizes the utilization of the existing area.
