We are planning a 'pasta' restaurant (multiple locations). The restaurant should be a symbioses of a modern, urban, light industrial style combined with classic and rustic elements. In the end, it is about feeling good and almost like feeling home in a nice ambiance. However, it is not going to be a purely traditional restaurant but more a system-gastro, so it is a mix of nice and cosy as well as 'speed'. The idea is to scale it, to speak, to have many restaurants running under this interior concept (or variations of it). As a result, each restaurant's starting point will be slightly different, so the concept should be adaptable to different locations.