Behind every table there is a strategic choice

Furniture, spaces, routes, people: nothing is left to chance. We design functional, profitable places where every element has a precise role.

Strategy

Before drawing the space, we define which business should be born and how it will work.

Concept
A solid, distinctive identity.
We design F&B spaces from a strong concept, developing every detail: from visual identity to the functional layout of the rooms, down to furniture, lighting and materials, working with architects, interior designers and engineers.
Menu Engineering & Beverage Strategy
Food and drinks as storytelling.
We define the menu, food cost and food and beverage strategy in line with the brand, aiming for margins, recognisability and quality.
Start-up & Business Design
From idea to sustainable business.
We support you through the start-up phase: from the business model to the choice of equipment, from building the menu to coordinating the launch.

We work alongside architects, engineers and technicians so that every decision about space takes into account the people who will work in it.

Technical and permit support
Accuracy, compliance, speed.
Full support through the steps before opening: technical and administrative procedures are handled by the studio’s specialists, with feasibility assessments and food-safety design.
Professional equipment & furniture
Function first.
We select kitchen, floor and bar equipment with specialist suppliers, through comparisons, trade fairs and assessments tailored to each project.
Bar & Workstation Design
Efficiency and style behind the counter.
We treat the bar as the operational and visual heart of the venue: custom stations, optimised routes and professional tools built into the design.
Back-of-house areas
Spaces that make work easier.
We work with the kitchen designers to make spaces truly functional for production and for the wellbeing of the staff: every choice, from layout to equipment, is made for daily work.

People are a core part of the project: roles, workflows and training shape efficiency and the guest experience.

Recruitment & staff training
We build teams, not just staff.
From selecting profiles to tailored training, we develop teams that are skilled, motivated and in tune with the venue’s style of service.
Processes & operational training
Ways of working built to last.
We design clear workflows, task organisation and tailored training paths to create autonomous, productive teams, with an ongoing presence after opening.
Marketing & launch
Strategies to be remembered.
We coordinate the communication plan, promotional campaigns and digital identity with marketing professionals, keeping them consistent with the concept and effective at launch.

The best time to solve a problem is not when the restaurant is open. It is before you have created it.

30 minutes online, free of charge.