DCM designed the renovation for the main buffet-style restaurant at an all-inclusive resort. The resort’s guests regularly endured long lines at the buffet counter and the large, cafeteria-like dining areas lacked personality. A new, centrally located service island reduced congestion at the food stations. Upgraded equipment improved the efficiency of kitchen operations. DCM used the new service island to divide the surrounding dining areas into three distinct sections; each with their own personality, while increasing the restaurant’s capacity to 280 guests.