9 posts.
New formats
Experiential design treats the visit itself as the product. Here is where the experience economy came from, what the evidence shows, and how a venue can design one well.
Menu, food & drink
Food design is the intentional shaping of food and everything around eating it. Here are its branches, its pioneers, the research behind it and how to use it.
Hotels & lodging
A heritage hotel conversion works when the building sets the brief. Survey first, map the consents, let the floor plan decide the rooms and price in the premium.
New formats
A café bar concept sells coffee in the morning and drinks at night from one lease. The money is made or lost in the changeover, not in the menu.
Operations & service
A kitchen plan works best as a map of paths rather than a drawing of equipment. Trace four of them, count where they cross, and find your layout problems before you build.
Menu, food & drink
Much menu advice is folklore. Here are ten real menu design mistakes, with the evidence for each and what to do instead.
Property, design & sourcing
Restaurant interior design changes dwell time and comfort more reliably than it changes the dish a guest picks. Here is the evidence and how to design with it.
Property, design & sourcing
Most design disputes come from three people using the same words differently. A shared service scenario, written before drawings begin, closes the gap.
Places & perspectives
Nordic hospitality is usually sold as minimalism and candles. The more useful lesson is quieter: simplicity works when a shared set of rules and a lot of trust sit underneath it.
