the Public

A few years ago, we were forced to stay at a hotel while our apartment was undergoing some necessary surgery.  We chose to stay at The Public Hotel in Soho, by Ian Schrager.  To our surprise, it was the best experience we have had outside of living in our own home, dare I say even better at times.  The vibe and comfort level that he has created, through various types of venues, materials, lighting, style of service, etc., made for an excellent environment to live and work in.  We would spend our days in the lounge working among an inspiring crowd (most of whom most likely were just using the place as "the new Starbucks" and not actually staying at the hotel), and the nights at one of the few restaurants there, if not in our small yet completely adequate and attractive room.  This hotel embodies the true essence of a lifestyle brand, mixing all things effortlessly.  It was and is where people want to see and be seen, for good reason.  We have just learned that this hotel brand is a passion for Schrager, which we can get behind 100%.  If only all hotel experiences came close to this one...  

PUBLIC HOTEL

https://hospitalitydesign.com/news/five-on-friday/april-15th-2022/ 

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Restaurant Design Q&A

1- How long does it take to design a restaurant:

On average, it takes about 2-3 months to fully design a restaurant and have plans ready for Department of Buildings submittal.  But the length of the process depends on several factors; renovation vs new construction, what type of occupancy if it falls under, ie: “Place of Assembly”, what if anything has been developed as far as concept, etc.

2- How long does it take to build a restaurant?

Depending on whether it’s a renovation or new construction, the process can vary between 4-6 months of construction, once the plans have been fully approved by local municipalities.

3- What is the cost of construction for a restaurant?

This depends greatly on the area.  In a metro area, it can be 30% more for a build-out, than if you are in a suburb.  In NYC, it can be $300 per square foot, or more, depending on what the concept calls for.  Certain concepts, such as fast-casual, could allow for a lower cost per sf.

4- Do you assist in establishing the restaurant design concept?

We like to be involved as early on in the process as possible.  A designer who specializes in restaurant design can help the client shape the restaurant concept or redirect it if need be, taking all factors into consideration.  It also allows for a most cohesive end result.   

5- What should one assume to pay for a restaurant chair?   

Commercially-rated chair costs can vary drastically, depending on the end use/concept.  For example, a fast-casual concept would typically call for a lower-end cafĂ© chair, which can be around $100.  The intended customer time dictates the comfort level, ie: if you want to turn tables quickly, you don’t want someone to be so comfortable that they stay for an hour or more.  However, when you are looking for more comfort at a mid-range restaurant, the cost would be around $250, while a high-end restaurant chair would start around $350.

6- Is it ok to follow certain trends when you are designing a restaurant in NYC or any other metro area?

Trends are tricky, because they come and go.  Once they go, the restaurant is at risk of no longer being current, and can therefore have a short lifespan.  Every restaurant should be authentic; true to the cuisine and to the character of the owner/chef.  Being current and in touch with how the industry is evolving based on the needs and behavior of customers is more important than following trends.

7- How many square feet does the kitchen require?

Kitchens on average are 30% of the total space.

8- How big should a space be for a restaurant use?

A good healthy size for a restaurant where efficiency is maximized is 150-160 seats.  This would require a space of approximately 3,500 SF. 

9- Do you do residential design as well as restaurant design?

We have loved the residences we have designed.  We were lucky in that those projects came from restaurant clients of ours, who happened to like our style.  It’s important for us, when it comes to residential design, that the clients are in tune with our tendencies.  It makes for an enjoyable process, and usually results in pleasant surprises for our clients, and their friends. 

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Back to Barcelona

This Conde Nast article has me missing one of our favorite destinations, Barcelona.  While there in 2017, we walked our feet off in typical fashion, dipping in and out of countless shops and cafes, making new friends along the way.  The people were so warm and welcoming, and always interesting.  The ingenuity of the people through their design of the simplest of mechanisms, was omnipresent throughout the city.  Suddenly a gate hinge was something to marvel at and take a photo of.  We saw many modern interiors that held a distinctive character through the clever use of natural materials.  They have a great design sense, overall. 

Inigo Bujedo-Aguirre

Having failed miserably at enjoying the tapas scene, lucky for me, our hotel happened to be behind one of the best veg-centered restaurants we have ever experienced, anywhere.  Not included in the list below is Teresa Carles’s restaurants.  We spent each morning at her light and airy Flax and Kale, where the atmosphere was stimulating and the healthy food was undeniably delicious.  Her namesake, Teresa Carles, was equally as fantastic for dinner.  The vibe was right, the service was friendly and attentive, and the food makes me wish that I could be transported back.  Wherever I have traveled since, and even throughout NYC, I have not experienced anything close to what they delivered.

Hoping to revisit sometime soon, here are some other restaurants we’ll be sure to hit:

The 34 Best Restaurants in Barcelona: 

https://www.cntraveler.com/gallery/best-restaurants-in-barcelona

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The view in Miami

It was a quick trip to Miami, but very informative.  Brickell is a developing area flush with high rises and relatively new businesses.  It's VERY different from South Beach.  Home to Cipriani, Sexy Fish, and LPM to name a few, restaurant owners are investing in making this a worthy destination.  Based on what we saw while there, we know that Mamo will be a welcomed addition, and it's exciting to be a part of.  Here are a couple shots of the place, as demo has definitely begun...more to come....


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Construction Begins in Miami!

Tomorrow we head down to Brickell Miami, for our first on-site meeting with the contractor who will be responsible for creating, in real-life, what we have been designing during the past year; Mamo NYC's future sister restaurant, Mamo Miami.  It's been a long process, full of challenges from all sides, so we're really happy to finally kick this off, in person.  Brickell is a popular and fast developing area of Miami's mainland, filled with well-known restaurants like Cipriani and LPM, so we know we'll be in good company...  stay tuned for progress pics as construction continues!...  



  
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A welcomed addition to the neighborhood...

When Sogno Toscano opened around the corner last year, the value of their presence in our neighborhood was felt immediately.  It was a reminder of how important local shops and restaurants are to a community.  They are often reflective of the culture of the immediate area, but also reflect back upon it.  Without them, the entire area can dull, as we witnessed during the first months of the pandemic.  Sogno Toscano's bright, cheerful storefront filled with authentic Italian specialties is a nice introduction to a glowing interior, where friendly faces welcome you in to shop or dine.  Throughout the winter, they maintained a vibrant outdoor setting to enjoy a sip and a bite, many times with live music that could be heard blocks away.  We were so happy to see that they were included in the Shopkeeper’s best shops for 2021, and wish them all the luck!

https://www.theshopkeepers.com/2021-best-shops/

Sogno Toscano

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The Psychology of Restaurant Interior Design, Part 5, Architecture

A gorgeous, breathtaking space that diners flock to is every restaurant owner's dream.  As an architect or interior designer, however, it falls upon you to explain that a pretty interior (and exterior, for that matter) is only the tip of the iceberg.  Some of the most important elements of restaurant interior architecture, in fact, are meant to go unnoticed.  

The Most Important Element of Restaurant Interior Design

Like we discussed in an earlier installment of this series, restaurants worth their salt don't try to cater to everyone.  Instead, they have a very clear picture of who their target customer is.  For Jo Sampson, creative director of restaurant design studio Blacksheep, the customer is the most important factor in designing a bar or restaurant.  "How are we going to attract them, how are we going to give them an amazing experience and what's going to make them come back?"

The Pink Room, Gallery Restaurant at London's Sketch complex. Image: Via Tolila
With this firmly in mind, you can now start building your brand around customers' perception and the experience it will create for them. 

The Restaurant Design Narrative

Tom Strother is the co-founder and creative director of interior design firm Fabled Studio.  According to him, there are two things he initially considers when starting to design a restaurant. 

The first is the concept and story behind the design.  "This is important to us to make sure that there is a strong narrative that is carried through the details of the design, ensuring each detail plays its part but without feeling contrived or superfluous to the design."

In designing Margot in Covent Garden, for example, Strother echoed the fine Italian cuisine through fine Italian crafts and traditions, such as Palladian flooring.  Warm copper accents were also reminiscent of the copper pans "Nonna" (Italian for "grandma") used cooking pasta.

Copper accents at Margot are reminiscent of Nonna's pans.  Image: The Spaces
An important thing to do in order to crystallize and strengthen the narrative is to ask your client: "What do you do?" "Who are you?" and "Why are you doing it?"

Pearl Group's Jim Sullivan emphasizes how important it is to the restaurant's success to know yourself. "Restaurants fail because they have an identity crisis.  They don't know who they are."

What about trends?  Sampson prefers not to follow them, but to define them instead.  What does this mean?  "Research for concepts isn't based on what is out there now or what's current, as this will be dated by the time our work comes to fruition.  We stay one step ahead so our work has longevity."

The Other Side of Restaurant Interior Design: Operations

The second element, and equally important to diners' experience, is operations.  Strother asks important questions: "How do guests arrive at the restaurant?  What route does the food take from the kitchen to the guests' table and how is it delivered?

"If a restaurant doesn't work properly from a functionality point of view - it doesn't matter how beautiful it is, it will never be a success."

Sampson agrees: "The location of all the elements, from circulation spaces, to seating areas to the bar, all contribute to the operations of a space.  If people can't get a drink or the food is stone-cold, then the space fails, and that affects the business."

Here are some practical points to consider:

  • The general rule for space allotment is that the dining area takes up 60% of the space, while the kitchen, storage, and restrooms take up the remaining 40%. 
  • Spacing between tables should be enough to make it comfortable to move around.  However, this has different meanings depending on the type of restaurant.  If you're opening a fine dining establishment, 20 square feet per person is a good rule.  For fast-food restaurants, you'll only need 10 square feet per person.
Ruya Restaurant, Dubai. Fine dining restaurants require more space than fast-food establishments.  Image: Conran and Partners
  • Diners need to see and be seen by the staff, for obvious reasons: Diners should feel that their every need can be attended to at the soonest possible time, while staff need to be able to anticipate diners' needs.  This is an important consideration when balancing privacy and the openness of the layout. 
  • The current trend is to not have several stations and hostess desks, making for a more inclusive experience and smoother-flowing traffic.  However, there are undeniable benefits to having those tools at your staff's disposal - so if you're including them, make sure they're in areas that have the least customer traffic.  For example, don't put server stations near restrooms.  The center of the dining area is the ideal place for it. 
The server station at Eleven Madison Park is right in the center of the dining area. Image: Forbes
  • Speaking of restrooms: They must be easily locatable as asking for directions might be uncomfortable for diners.  If they are located behind walls or hallways, signs that are easy to see will be a big help.  Don't put them right beside the kitchen, either: Your operations might be extremely sanitary, but patrons will still think that the food might be dirty if the kitchen is right beside the restrooms.
  • Lighting, of course, also has several practical considerations aside from aesthetics.  They must be safe and low-maintenance, easy to control throughout the day, and must meet the highest energy standards possible. 
  • Traffic is one of the trickiest elements of restaurant interior design.  "We have to get you in quickly and serve you quickly, so flow for customer and staff is crucial," says Sullivan.  Unless you have a really large entrance, the hostess desk should always be to the side.  This allows customers to leave unhampered while you're assisting the ones that just arrived. 
Ambience 
Architecture also plays a big part in the ambience of restaurant interior design, and therefor diners' behaviors. 
  • Because all restaurants want to make a good first impression, the design of the restaurant's entrance is of course all-important.  However, it's also interesting to note how some establishments with multiple entrances create different, but similarly inviting experiences.  Diners at Mount Kisco's Winston who enter through the rear entrance are led past the glass-walled pastry kitchen, which offers an intimate invitation to the goodies that await. 
  • Low-tempo music, dim lights, and warm colors all invite customers to relax, linger, and order dessert, coffee, or an extra glass of wine.  You can encourage this behavior even further with seats that will keep patrons supported and comfortable over a long period of sitting.
The seats at Faith and Flower are very cozy. Image: LoveLuxeLife

Sources: 
Modern Restaurant Management
Westchester Magazine
Independent UK
Specifi
Freshome

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