We approach the design by thinking as the restaurant's patrons.
Arestaurant defined by its Foods, its spaces, its Furniture, its Decoration. If one or all those elements are altered, a new restaurant appeared...
The solution is simple and practical.
We come up with a "Carousel Restaurant"
In there,The heart-the engine of the Carousel would be the Food. The wooden horses, its Furniture and Decoration, would follow and reflect on how the the engine runs.
The Food: opened kitchen is "turnable" and changing easily from one to the other types, serving different needs (breakfast, lunch, dinner, bar, ...etc.)
The Furnitures and Decorations: design to be transformable by it self. They will be faciliate to different functions.
to be continued...