Create a top-down diagram of a semi-temporary kitchen layout arranged in an L-shape within a 35m² space. The customer path is located outside the L, starting with refrigerated display cases for cold foods, followed by refrigerated beverage units, then hot meal display cases, and ending at the checkout counter. Inside the L, kitchen staff operate in a non-accessible area, preparing meals and restocking the display cases. The diagram should clearly differentiate the customer path on the outside and the kitchen operations on the inside, showing tray supports along the customer path for easy tray handling