Restaurant interior architecture & fit-out
A dining room that draws people in, a kitchen that holds up. A restaurant project starts from its operations: materials, light and acoustics serving the guest experience as much as the work in the kitchen. Design, fit-out and delivery, from first sketch to opening.
Working ergonomics
Flow, stations, storage: kitchen and dining room are drawn with your teams, for smooth service even at the rush. A plan that saves metres and minutes.
Standards and safety
Hygiene, workplace safety and fire protection are built into the plan from the start, not bolted on afterwards: a clean file for your permits.
Turnkey
From shell to cutlery: furniture (FF&E), operating equipment (OS&E), tableware and accessories. You open, everything is in place.
A complete identity
Beyond the walls: visual identity, signage, menus and communication in step with the place. The restaurant tells one story.
Our restaurants
Bao Steam Kitchen, in Geneva: two venues devoted to steam cooking, designed and delivered by the studio.