Hospitality & Restaurant Design
Care for the guest, understanding of the business.
We work with hospitality owners, operators and brand teams to understand the experience they want to offer and what it takes to deliver it every day. The welcome, atmosphere and ease of service all matter. So do the needs of the staff, the use of space and the investment behind the project.
Our design work brings these considerations together. A new format may need to reach different guests, work in a smaller building or support expansion while keeping the qualities regular customers value. We work through those questions with your team, developing the layout and character of the space around both the guest experience and the operation.
Understand the guest and the brand
Research and conversations with your team help establish who the space is for, what they value and why they would return. We use that understanding to develop the concept, considering arrival, atmosphere, seating, lighting and materials as parts of one experience.
Test the format with the operating team
We examine guest and staff movement, capacity, service points and back of house together. Layout studies help your team assess the tradeoffs of a proposed format, including how a smaller footprint can support the service and choice your guests expect.
Prepare the concept for further locations
We translate the agreed design into standards and implementation guidance for owners, franchisees and project teams. We identify what carries the brand’s character and what can adapt to a different building or market, then support the practical decisions of applying it.
A selection from our wider portfolio, built over more than two decades.
Read the Sirloin Stockade project storySirloin Stockade
The Stockade Companies wanted a smaller restaurant format that could appeal to younger guests while keeping the familiar spirit of Sirloin Stockade. Fresh developed a concept that brought the typical footprint from around 1,330 m² to 650 m², with careful attention to seating, service and circulation. Inspired by food halls and public markets, the design invited discovery while keeping the brand’s welcome at its heart.
Read the project story
