Restaurant interior concepts — Bologna
A sixty-cover trattoria under Bologna porticoes combined terracotta floors with sage plaster walls. Banquette runs followed arch rhythm without blocking column views.
Concept supported lease negotiation; operator opened twelve months later with separate construction team. Our role ended at design development package.
Split-level wine bar concept connected ground floor standing area to mezzanine tasting via open stair with acoustic buffer. Cellar display integrated into stair soffit lighting.
Material palette emphasised local sandstone and brushed brass. Seat count 42 plus 18 standing.
Hotel-anchored restaurant concept separated breakfast buffet zone from evening fine dining through operable screens. Lighting scenes automated per daypart in specification intent.
Kitchen flow concept reduced steps between pastry and pass by eighteen percent in workshop metrics—illustrative not operational warranty.
Fast-casual pasta bar concept optimised twelve-metre frontage with open kitchen and queue choreography. Turnover assumptions were client financial model inputs not our forecasts.
Acoustic ceiling clouds reduced reverberation in student peak hours per computer sketch estimates.
NDA-protected waterfront concept combined terrace dining with interior fireplace zone. Investor used renders for equity raise without commencing construction as of 2025.
We provided phased pricing from concept through design development for board approval.