‘Post-pandemic, clients’ expectations were still to create a restaurant that felt spacious and reassuringly welcoming [...] creating an additional level of comfort and security for guests’


strategic service off ering to our agency. We look at a clients’ strategic and commercial objectives, their brand, DNA, tone of voice, values, and what guest experiences they’re trying to create, making recommendations to become more operationally and commercially successful as well as curating immersive environments. We then use that insight within the interior design to strengthen the guest experience, making the design more holistic, authentic and engaging.


How has the nature and scope of projects in the F&B sector evolved post-pandemic?


Post-pandemic, clients’ expectations were still to create a restaurant that felt spacious and reassuringly welcoming. Spatial distancing – in regards to spacing in-between covers


– continues to be favoured by restaurants now, creating an additional level of comfort and security for guests. Staffi ng levels and attracting the appropriately skilled talent is also still an issue within the industry, which is both a combination of Brexit and the pandemic. T is all means that we really need to work on the initial space planning stages, looking at cover count, guest experience and operational fl ows and effi ciencies, studying how the space can be as eff ective as possible, even when staffi ng ratios may be temporarily reduced. However, the biggest issue right now in the industry is the dramatic increase in cost of goods and materials due to a rise in manufacturing prices caused by a combination of factors as: post-pandemic; Brexit; the war in Ukraine; and


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