Services
Four ways to work with the studio — from a concept-and-interior package to a full-service project with one point of accountability from the first sketch to opening night.
Concept & Interior
Positioning, space planning and interior design for a restaurant, bar or hotel venue — a room that earns from every square foot and stays relevant for years.
- Concept & positioning, guest-journey mapping
- Space planning: seating density, guest and staff flow, operational zones
- Interior design: materials, lighting, custom joinery and furniture
- Construction documentation and on-site design oversight
Full-Service
Concept → design → FF&E → opening. One team and one point of accountability from the first sketch to the first guest.
- Single team from concept to opening — one contract, one schedule, one estimate
- Architecture, interior, brand, menu structure, uniforms, content
- FF&E: specification, sourcing, procurement, logistics, installation
- Budgeting, construction administration and pre-opening support
Brand & Guest Experience
Identity, menu, tableware, uniforms and service behaviour designed as one system — so what the guest remembers is what you intended.
- Visual identity, naming, signage and printed matter
- Menu structure built around the concept and the economics
- Tableware, uniforms and service behaviour as part of the set
- Launch strategy, content and digital presence
Consulting / Audit
A location check before you sign the lease, an audit of a venue that's slipping, or a second opinion on someone else's project — an outside view before a mistake gets expensive.
- Location and lease assessment before signing
- Audit of an operating venue: layout, atmosphere, menu, service
- Second opinion on a concept or design by another studio
- Remote review or on-site deep-dive