Hotels, restaurants and cafés live or die on two routes: the one guests take and the one staff take. We plan both before choosing a single finish, then build the atmosphere — light, acoustics, seating, materials — around service that runs smoothly on a full night.
What usually needs solving
- Guest and staff routes colliding at the pass or the washrooms
- Seating layouts that waste covers or feel cramped
- Rooms too loud to talk in
- A concept that looks good on opening day but wears badly
Our approach
Concept and front-of-house planning come first, with the operator’s service model at the centre. Kitchen, fire and licensing requirements are resolved with the appropriate specialists before detail design.
What this covers
Hotels & resorts
Arrival, lobby, rooms and public areas planned as a sequence, with back-of-house routes kept out of the guest journey.
Restaurants
Seating mix, kitchen-to-table routes and lighting that sets the mood without making service harder.
Cafés & coffee shops
A clear order-and-collect flow, a counter that reads from the door and seating for both quick and long visits.
Bars & lounges
Layered light, acoustics and circulation around the bar so the room feels busy without feeling crowded.
In this group
More detailed pages for this group are being prepared.
Typical scope
Usually included
- Concept and front-of-house planning
- Guest and service-flow plan with seating options
- Atmosphere, acoustic and lighting direction
- Finish and furniture specification for commercial wear
- Coordination with kitchen, MEP and licensing consultants, where contracted
Not included — by specialists
- Commercial kitchen engineering (by a kitchen consultant)
- Fire, health and liquor licensing (by licensed professionals)
- Operator branding and menus
What we consider
Planning
- Arrival, host point and waiting
- Seating mix: twos, fours and larger tables
- Service routes from kitchen pass to tables
- Washroom access without crossing service
Materials
- Upholstery and table tops rated for commercial use
- Floors that survive spills and cleaning chemicals
- Acoustic treatment for conversation
- Finishes that can be repaired without closing
Function
- Covers and turn times
- Bar and back-bar storage
- Lighting scenes from lunch to late evening
- Back-of-house storage and staff areas
Deliverables
- Concept and planning package
- Seating and capacity options
- Lighting and material specifications
- Coordination drawings as agreed
How the work moves
Every engagement follows five stages — Discover, Concept, Design, Coordinate, Handover — scaled to the scope agreed. See what happens at each stage.
Execution and specialist boundaries
- Opening date and soft-launch period
- Coordination with kitchen equipment suppliers
- Night working in operating venues
- Snagging before staff training
Architecture, structural engineering, electrical, plumbing, HVAC and fire design, and any statutory, society or licensing approvals, are carried out by appropriately qualified and authorised professionals. Where a project needs them, we coordinate with them; we do not claim those licences.
Project evidence
Completed client work is published only with written permission, verified completion and licensed photography. Until then, ask us for a conversation about relevant experience.
Questions
Do you design commercial kitchens?
No. We plan the front-of-house interface and coordinate with a kitchen consultant who designs the kitchen.
Can you plan for more covers?
We test seating mixes against your service style and comfort so capacity doesn’t cost atmosphere.
Do you handle licences?
Licences are obtained through the appropriate licensed professionals; we provide the design information they need.
Do you work on hotels?
Yes, on interior scopes such as lobbies, F&B and rooms, alongside the hotel’s architects and consultants.
What to send us
Your approximate area, location, any plans or photos, preferred timeline, intended use and the main constraints.