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concept creation
& interior design
We believe in creating concepts that are relevant. This means combining solid and thorough understanding of the market with your ambitions of the client and the possibilities of the venue to achieve an optimal outcome.
To provide insight in what type of concepts could be suitable for your location, we have structured our services around the following four phases and deliverables
market orientation & feasibility
A comprehensive study is at the base of any concept we have created in the past. During the market
orientation & feasibility process we will zoom in on the space, location and feasibility of the property to
understand the relevance and potential of the new food and drinks concept.
Based on our market finding and the ambition of our client, we will propose a concept direction that takes
into account the opportunities and considerations of the location. A realistic financial projection will be
developed to provide insight in the potential top- and bottomline results of the space.
orientation & feasibility process we will zoom in on the space, location and feasibility of the property to
understand the relevance and potential of the new food and drinks concept.
Based on our market finding and the ambition of our client, we will propose a concept direction that takes
into account the opportunities and considerations of the location. A realistic financial projection will be
developed to provide insight in the potential top- and bottomline results of the space.
tailored concepts
In this phase the direction for the hotel, restaurant or bar selected in phase one, will now be worked
out in detail. The concept that will be proposed will have a clear identity. In HH terms; we have
identified a "leading principle" and based on that, conceptual pillars will be created that form the basis
on which the concept can ‘rest’.
Detailed descriptions of the food and beverage proposals for products, preparation and style are a
crucial part of the concept book. The concept book describes and visually demonstrates the look and
feel of the future concept, as well as special features that have a special impact on the concept. Also
part of this document, is the menu format, approach to the service, table top design and operating
equipment suggestions, creative concept signature items, uniform direction, as well as a suitable name
and name story. We also turn the concept into a brand through our in-house graphic design specilists.
out in detail. The concept that will be proposed will have a clear identity. In HH terms; we have
identified a "leading principle" and based on that, conceptual pillars will be created that form the basis
on which the concept can ‘rest’.
Detailed descriptions of the food and beverage proposals for products, preparation and style are a
crucial part of the concept book. The concept book describes and visually demonstrates the look and
feel of the future concept, as well as special features that have a special impact on the concept. Also
part of this document, is the menu format, approach to the service, table top design and operating
equipment suggestions, creative concept signature items, uniform direction, as well as a suitable name
and name story. We also turn the concept into a brand through our in-house graphic design specilists.
inspiring environments
Following the initial spacial ideas in the conceptual phase, a detailed zoning plan is now
worked out to optimize all areas needed for an efficient future operation. For this we look at all
the functions of the concept, the ciculations flows, number of required seats and connections
with the back of house.
After this part of the process has been completed, the real design work commences. The
deliverables in the preliminary design phase will entail floor plans, furniture proposals, colour
schemes and materials and a first budget indication.
After agreement of the preliminary design, the final design stage includes renderings, finalized
floor plans and furniture layouts, elevations, ceiling plans, lighting plans, FOH electrical plans,
material specifications, mood boards, furniture specifications, bar- and other special design
features, signage design, sound system recommendations, updated investment budget.
worked out to optimize all areas needed for an efficient future operation. For this we look at all
the functions of the concept, the ciculations flows, number of required seats and connections
with the back of house.
After this part of the process has been completed, the real design work commences. The
deliverables in the preliminary design phase will entail floor plans, furniture proposals, colour
schemes and materials and a first budget indication.
After agreement of the preliminary design, the final design stage includes renderings, finalized
floor plans and furniture layouts, elevations, ceiling plans, lighting plans, FOH electrical plans,
material specifications, mood boards, furniture specifications, bar- and other special design
features, signage design, sound system recommendations, updated investment budget.
operational guidance
Owning and operating our own restaurants contributes to our experience and understanding first
year challenges. In the Operational Guidance stage we will assist our clients with the pre
opening phase of the restaurant as well as supporting the business side by monthly evaluating
financial performance.
During this phase, we will support the management team with hiring key personnel, developing a
structured pre-opening marketing plan in order to load the concept by telling the concept story
and provide diverse operational guidance to set the standard for the quality of service, food and drinks.
year challenges. In the Operational Guidance stage we will assist our clients with the pre
opening phase of the restaurant as well as supporting the business side by monthly evaluating
financial performance.
During this phase, we will support the management team with hiring key personnel, developing a
structured pre-opening marketing plan in order to load the concept by telling the concept story
and provide diverse operational guidance to set the standard for the quality of service, food and drinks.
Interested to see our work?
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