In our concept plan, we explored two possibilities for preserving the building's current form and function while increasing its value. The first was to create a social housing complex where the basement level could accommodate community functions (a community living room, kitchen, laundry, childcare area, creative space, workshop, etc.), while the attic would feature loft-style starter apartments for young couples. This would integrate both the lower and upper levels of the building into the life of the house and the wider district.

The second proposal came from the client, who requested a kitchen facility capable of producing 900+ meals daily, including a gluten-free section, to serve the district's social institutions. This version would only be possible through the demolition of the existing building, as its current structure and layout are unsuitable for a commercial kitchen. In this scenario, we utilized the available floor area reserves to create a "machine for cooking," where each level serves a different stage of the food preparation process, while the rooftop features a kitchen garden for herbs, fermented pickles, and a rainwater collection system for irrigation.