Restaurants & Hospitality

CLIENT: Frank Nicholas SIZE: 155sqm SCOPE: Design a new North American Creole and Cajun brand and fitout design strategy for a restaurant in New York Bar style. This was an adaptive re-use project transforming an abandoned fitout. The outcome was low cost and minimised environmental impact. PHOTOGRAPHER: Barton Taylor TESTIMONIAL: “Wow, the restaurant looks and feels […]

CLIENT: EYAD MOUSSA SIZE: 125 SQM SCOPE: Brand and fitout design strategy for cost effective re-use/renovation of this existing restaurant to fulfill lease requirements and attract a younger crowd. TESTIMONIAL: “I’m really pleased with the end result. It looks really good” Eyad Moussa, Owner RETURN ON INVESTMENT: Trade increased 40% within the first few weeks

CLIENT: EVAN PHAN SIZE: 83sqm FITOUT BUDGET: <$120,000 SCOPE: To design a natural, vibrant and warm restaurant that will appeal to the under-30 crowd and stand out from other Vegetarian restaurants. TESTIMONIAL: “Specially thanks to Forward Thinking Design for designing our beautiful restaurant” Management Team, Veggie House