KADEWE


Principles for design


The sixth floor of KaDeWe – Die Sechste – houses cafés and food retail areas, including the chococounter and the bakery counter for which KDrei handled the design and planning, working closely with Karhard Design Studio. They set out principles for the


chococounter and the bakery counter: Sustainable design High customer acceptance Optimal space efficiency High design quality Use of high-quality materials


“The biggest challenge, however, is the


management side. There is a general contractor, several kitchen companies, designers, and the owners, so a lot of coordination and communication is required”


For more go to fcsi.org


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KADEWE / ANTONIA RICHTER


EAME


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