Creating a restaurant - Where to start?
This project started with a blank page. Restaurant or cafe design often begins with a menu concept and/or an identity and maybe some images from the owner, chef or operator and then we start discussing and generating concept ideas. This cafe had none of those so we started from scratch.
Where
to start?
Image credit:livejapan.com
Most cafes have outer walls, a roof and an entrance, but this one didn’t it was just an open space. There was also no menu concept/identity that had really engaged the investors. So, not only did we need to develop a structure to house the cafe but we also needed an identity or a concept to entice people to dine here.
Location - The allocated space was on a wide walkway in the atrium of a hotel, a transient space that was connected to a mall and an office. Complex needs or limitations often foster creative solutions and this 18m high atrium had lots of bright daylight in the space that could be disturbing and the acoustics needed careful consideration because this cafe was close to hotel meeting rooms and guest bedrooms. Our exciting challenge was to create a destination, something that was unique to the area and compelling to guests in this complex space.
This brief: A cafe with 80 covers to serve Japanese food all day ….. We started thinking ‘what could this be?’
Typically a menu concept might include the number of covers (seats) required for a cafe design or an identity and maybe some images of the cuisine from the owner, chef or operator. This gives us a good sense about where the client sees themselves in the market. Then we start discussing the guest profile, the competition and fill in the blanks before sharing images or generating ideas. Here, we generated 3 different approaches to start with.
Thought 1 - Centered around the food. The guests are local Saudi’s or international travellers who’d love sushi for lunch but wouldn’t embrace a traditional Japanese breakfast so a migration based fusion cafe could work well - Japanese & Californian.
Image Credit:pen-online.com
We pictured this adaptable concept being based on a 3rd generation nikkeijin family in California. Chefs could utilise known Japanese techniques on local Californian ingredients or serve the two cuisines together. Maybe sashimi is served with a fresh fruit bowl or maybe there’s some Tex Mex influence too from California. The juxtaposition of the visual styles of the two places could create a really energetic, evolving cafe with an informal service style.
Thought 2 - Inspired by a service style. A ceremonial Japanese Tea House would provide an immersive experience where the staff can share traditions with guests as they wish. The service could provide a special point of difference from nearby cafes.
Image credit:Britannica.com
This concept would provide a serene place that is easily recognisable as Japanese. There could be private ceremonies for groups on quiet afternoons and tea products and paraphernalia could be sold for people to use at home. To create a visually calm space all the teahouse dimensions could be based on the size of a tatami mat and the repeated rhythm of tables and chair layouts would create order and simplicity. This aesthetic would suit the language of the building too.
Thought 3 - Responding to the space. A calming Japanese garden. The abundance of natural light in this 18m high atrium is ideal for a garden setting. The sound of running water, natural plants and dappled light would create a calm, fresh space to dine.
Image credit:anothermag.com
Japanese Study Gardens are meant to be viewed from a seated position for people to observe or paint so this would be a good grounding for a cafe. Tables could be placed throughout the garden with larger groups in more private spaces to maintain an intimate environment. There is no ‘rear side’ to living plants so they will be appreciated by hotel guests as well as cafe guests. Maintenance to the plants would need to be discussed first because real plants are essential to this idea.
These all had the potential to become good spaces but I wanted us to search for something more unique.
The idea that really captured our imagination
When looking at Japanese bakery images we noticed how many of them were cute or playful like the namagashi sweets or kawaii inspired desserts, even some bento boxes have a playful approach. Then, when looking at Japanese interiors we noticed how refined and thoughtful they were. Spaces like Kengo Kumas restaurants or Maana Kamo guesthouse by Uoya Shigenori or a traditional Ryokan seemed thoughtful and profound, the spaces may have different styles but they have some shared sensibilities. It occurred to us that these seemingly opposing creative approaches could happily coexist and even more than that, they could create an exciting and fascinating blend. Many cultures are flippant or dismissive about anything that is playful or childlike but not in Japan. Great care and attention is given to designs that are cute and in some areas it has become part of their national identity.
Bakery - Loveable, charming, surprising and fleeting. These generate smiles, delight and amazement. There is a focus on enjoying the small things. These are positive and happy, simple and cute.
Spaces - Simplicity, stillness, profundity and tranquility are embedded in the spaces. The design is considered, knowledgeable, practised and refined to create calm, timeless, reassuring environments.
We decided to go ahead and use both influences equally. We gave the cafe concept a working title of Playful & Wise.
We discussed an “Eat with your eyes” approach to the menu. Fresh and seasonal foods are not only the most flavoursome but also the most vibrant. Colourful ingredients are ideal for creating bold, playful arrangements that also have carefully balanced nutrition. With a focus on taste, texture, health, appearance and colour the seasonal menu could delight and surprise. Small plates and sharing dishes could encourage the Japanese practise, hara hachi bu, of eating until 80 percent full. They may also use real leaves and flowers as edible garnish so that even the small details are purposeful and joyful.
The staff would be very knowledgeable about pairing flavours, the development of the dishes and the nutritional value and they would be pleased to share this. The logo and menus could be inspired more by kawaii design to set the scene for a fun experience full of wonder.
The space, food and service would be steeped in wisdom but they’d also convey the awe and exuberance of youth. This cafe wants to be an experience, a place you wish to visit many times.
Image credits: tripadvisor.com and theculturetrip.com
Location - Hotel Atrium
General Challenge - This is a busy thoroughfare for people going to the gym, a flower shop, the business centre, their guestrooms and the adjacent mall so this cafe needs to “stand out” and also “stand it’s ground”.
Comfort Challenge - We needed to design a way to filter the movement and noise of passers-by so the diners can feel protected. Also the hotel guestroom corridors are open to this space so music levels need to stay low and absorptive and dissipating acoustic materials need to be incorporated to make sure sleeping guests aren’t disturbed.
Architects and designers sometimes talk about creating a space within a space and this is what we wanted to do here. The challenge would be achieving the right balance. The cafe should feel connected to the rest of the hotel but not feel overlooked. While researching materials, forms, construction details, etc this sculpture by Henk LIttlewood sparked an idea.
Bent oak sculpture, by Henk Littlewood
If a child discovered this sculpture in a clearing they would see a den, a space of their own within the woods, private but connected. We found it exciting to develop this. We imagined it scaled up and refined, with wide entrances so 2-3 people can walk in at the same time. We pictured beautiful furniture, light-hearted music and low level lighting to add further layers of comfort and refinement.
Bamboo varieties and forming techniques
To create a playful sense of exploration and intrigue different bamboo varieties and bindings could be used. The forms could vary also. It’s like walking through a forest, as you see all the different shapes, sizes and shades of trees and the variety is both enticing and reassuring. These structures would be made with traditional bending and binding techniques to also showcase adept craftsmanship developed over decades and the natural bamboo colours shown above celebrate nature’s breadth while also creating a strong base for the palette.
It’s not enough to just consider forms and materials. We consider the guest journey frame by frame, how are they greeted, what can they see, touch, hear at the same time, this can be seen in the plan.
To encourage intrigue the perimeter structures or furniture have no straight edges and the space feels permeable but for operational reasons the only openings that are wide enough to walk through are near the display counter or the greeter. As a person walks through the space to their seat the shifting perspective is like walking through that forest. The glimpses into various seating groups adds a sense of discovery as well as privacy. Also, a person could visit multiple times and have a very different perspective and experience depending on where they sit.
The pauses between the tables are very important, this negative space is full of possibilities. It adds anticipation, gives a feeling of freedom and of a promise yet to be fulfilled. The spaces between are equally as important as the seating groups.
Furniture Plan
Layouts need to equally address operational needs and guest experience. This practical layout provides a balance between fixed private areas, fixed social areas and moveable tables. There’s a range of seating including lounge, dining and high counters to provide choice. There are good vantage points for staff and easy access to the adjacent kitchen to collect hot plates or replenish the display counter.
Now that the various ideas were coming together we rationalised the imagery to convey the ideas. We sought out furniture styles, decorative finishes, hardwearing materials and accessories to build on the ideas and to make it become more of a reality.
Above. Traditional styles sit comfortably next to fresh contemporary pieces creating something that is grounded and light-hearted. It has both mature roots and fresh shoots.
The final task at this stage was to develop a sketch to convey the concept. To share the ideas with the owners, operators, chefs and the project manager. Then we could bring in cost consultants, lighting designers, kitchen consultants, brand strategists, etc as necessary to start in-depth discussions.
Early concept sketch to illustrate the atmosphere
Because there are no walls around this cafe, the design is intentionally fluid, bold and vibrant. Above the cafe people going to their guestrooms can glimpse into the space but the view is obscured for privacy. The curvaceous forms of the bamboo structures can be seen from a distance, they vary in form and tone. These create intimate seating areas for groups or for individuals to share. The craftsmanship of these structures can be seen from the perimeter of the space showcasing the high quality and attention to detail that can be found inside the restaurant and within the food offering.
To create a softer ambience in this tall space the warm lighting in fabric shades is incorporated at multiple levels. Floor lamps and table lamps provide warmth and intimacy while pendant lights give the impression of a protective enclosure above. Also the contrasting nature references are key, the young fresh bamboo is featured within sight of the gnarled dwarf japanese maple and soft laser cut illustrations of plants are woven throughout the space. There’s a contrast between old and young, real and imagined.
To develop this into a ‘narrative led concept’ we could research folktales, art, philosophy, Haikus, etc. That would be the next stage, to develop the concept further. Imagine this space telling the story of a grandparent patiently crafting a beautiful gift for their grandchild who is playing in the same space, weaving between their feet joyfully. Due to the abundance of natural daylight we could follow them from sunrise to sunset and as the gift takes shape we could see the dedication of the grandparent and feel the wonder in the child’s eyes. The relationship between them both on that single day in a lifetime could embody that connection between young and old, playful and wise.
Generating Concepts
The design process isn’t linear and there is no single formula to generating and developing concept ideas but there’s three things I always advocate:
Question everything.
Let your thoughts go beyond the brief.
Focus on the people who will use the space and their experience.
For me, original design always comes from independent thought. Even if it coincidentally looks or sounds like another design, as long as the ideas are new to you and haven’t been knowingly copied it is still original. I aspire to fulfill Sir Ken Robinson’s definition of Creativity - The process of having original ideas that add value.
Restaurant Concepts
I’d recommend considering a good brand strategist or F&B consultant at the start of a project if you have the opportunity. They have specialist knowledge and understanding that can add depth, clarity and inspiration.
Collaborator - Khue Thuy Tran. During the next stage we would’ve collaborated with the chefs, the operator, the client, brand strategists, lighting consultants, kitchen consultants, Architects MEP engineers and acoustic consultants to develop this idea but this project went on hold and didn’t start up again so the design was never realised.