Public interior design

Pricing is calculated per m² and depends on the type of venue, the scope of work and the floor area. A concept with a layout — from €50/m²; a full project with 3D visualisation and technical documentation — from €70/m². We prepare an exact figure at a meeting about your project.

We design restaurants, bars, cafés, hotels, offices, shops and showrooms. Each type needs its own logic of zoning and ergonomics: for a restaurant, guest flow and service speed are critical; for an office, it is an environment that keeps the team productive.

Yes. When we design restaurants and cafés, we take the kitchen’s technical layout into account, along with food-safety and hygiene regulations and the requirements for separating zones. The project is built from the outset to pass approvals without rework.

No. The studio designs and supervises, but does not carry out construction work with its own crews. In our format, “turnkey” means the complete project, furnishing and procurement of materials and furniture, and design supervision at every stage of the build.

It depends on the floor area and the complexity of the project. The layout and concept are locked in within 3–5 weeks; the technical documentation follows within 4–8 weeks of the concept being approved. We set out the stage-by-stage schedule at the start.

At the layout stage we work out guest and staff routes separately: a guest should read the space intuitively, while a waiter moves without crossing the guest flow. That feeds directly into service speed and average spend.

Yes. For chain venues we develop a base concept that sets out the brand’s signature elements and the rules for adapting them to different floor areas and locations. Every site keeps the brand recognisable while allowing for the specifics of the particular premises.

Concept and technical brief; a layout with the ergonomics of each zone; photorealistic 3D visualisation of the key spaces; technical documentation (plans, wall elevations, lighting, electrics, junction details); schedules of materials, furniture and equipment; a cost estimate.

A commercial interior is planned around the flow of people, fire-safety regulations and the requirements of the particular business, whether food service, retail or consumer services, rather than around the client’s personal taste. Materials and finishes are chosen for the load they take and the way they will be cleaned, not only for how they look. On site, design supervision (/services/supervision) checks that decisions are followed: an error in a commercial project stops the business, it does not merely delay a move-in date.

Send us an enquiry or give us a call. At the first meeting we set out the business goals, the type of venue, the floor area and the timeline, and then prepare the technical brief and a proposal. The meeting takes about an hour.