BAONIER / 21
Large supermarkets: Continuous display with extended open refrigerated display cabinets
Large supermarket vegetables, dairy products, and ready-to-eat items require easily identifiable continuous refrigeration zones.
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Exploring configuration ideas for freezers and food equipment based on business scenarios.
BAONIER / 22
Open-air meat counter: Fresh meat zone and weighing
The meat counter needs to organize the display of fresh meat, customer communication, and weighing packaging within a clear service sequence.
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BAONIER / 23
Fine Fruit and Vegetable Hall: Extended Cabinet and Seasonal Display
The fruit and vegetable hall needs to balance the visual changes of seasonal products with a stable daily restocking order.
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BAONIER / 24
Seafood restaurant: Commercial live fish tank and ordering area
The restaurant needs to allow customers to clearly see the types of live fish, and provide separate areas for staff to catch and confirm orders.
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BAONIER / 25
Supermarket aquatic area: Live seafood and frozen seafood displayed side by side
In the supermarket aquatic area, live seafood and frozen seafood are sold simultaneously, requiring clear boundaries between customer purchases and staff handling.
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BAONIER / 26
Luxury hotel: Flow of movement for stone Buffet tables at breakfast
The hotel breakfast system aims to organize plate retrieval, meal selection, and leaving the dining table into a smooth sequence.
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BAONIER / 27
Banquet restaurant: Isolated Buffet tables and multi-faceted meal access
During banquet events with a large number of guests taking food, it is necessary to accommodate multiple viewing angles and staff refilling.
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BAONIER / 28
Business hotels: Wall-side buffet table combination
The wall-side breakfast area needs to accommodate dining tables, aisles, and replacement materials within a limited depth.
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BAONIER / 29
Chinese self-service restaurant: Warm-toned Bufi workbench
For Chinese self-service meals, it is necessary to arrange staple foods, hot dishes, and soups simultaneously, with the counter appearance and indoor atmosphere being coordinated.
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BAONIER / 30
Enterprise restaurant: Centralized meal service line
Enterprise restaurants need to handle centralized dining times to reduce unnecessary backtracking during meal service routes.
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