@COLABDESIGNSTUDIO

FOLLOW US

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon
  • Black Pinterest Icon

+61 3 9942 9988

© CoLAB Design Studio Pty Ltd - 2019 - All Rights Reserved. Photo Credits: Shannon McGrath, Estelle Judah, Hannah Caldwell, Andrew Hobbs.

Please reload

Recent Posts

Top Tips for Custom Kitchen Design

November 9, 2017

1/2
Please reload

Featured Posts

Writing an Interior Design Brief for Hospitality.

August 3, 2017

Establishing a project brief for your new café, restaurant or bar interior is the first step in understanding your aspirations and functional requirements for your new venture.  This all-important document will enable you to prioritise the elements that are key to a successful design.  It is also an important element of your business plan and will be a foundational statement against which your business success can be continuously measured.

 

The value of a successful hospitality interior cannot be overstated.  It is often the draw-card for interested customers, before they even see the menu.  The power of the often-illusive ‘ambience’ can make or break a business, but creating ambience is more than tea-lights and a good play list.  Engaging an interior designer is as key to your success as engaging a chef to write your menu. 

 

An interior designer will require your brief in order to prepare a scope of works and fee proposal for you.  Once engaged, your designer will develop your initial brief into a much more detailed checklist of functional and aspirational parameters (sometimes referred to as a return-brief), assisting you to think through the finer details that may not immediately come to mind.

 

Your initial interior design brief should provide the following information as a minimum.  Hypothetical answers have been provided to assist your response: 

 

PROJECT INFORMATION

Business Name: CoLAB Coffee

Business Description: Specialty café offering a unique range of single origin grounds and small complimentary range of pre-prepared food items.

Business Location: Hardware Lane, Melbourne.

Target customer: Mainly tourist traffic, exploring the center of Melbourne’s iconic laneway culture, with a small local community of inner-city dwellers. 

What type of experience are they looking for? Customer is seeking an iconic Melbourne ‘coffee’ experience with fast-service takeaway and short-stay dining.

Business Hours: 6.30am – 4.00pm Monday-Friday / 8.00am – 3pm Weekends.

Business Format: Predominantly take-away offering with limited short-term interior seating (non-serviced).

Brand Identity: If the business brand has been developed, please provide samples of the logo, website, menu etc.

 

PREMISES INFORMATION

Premises area:  30m2 total

Lease (if applicable): 5 years

Existing interior elements to be reused: Cool-room, grease-trap.

Existing services to be reused: Air conditioning, commercial cook-top/oven and extraction canopy.

Landlord restrictions: Exterior shop front finishes cannot be changed.

Local council restrictions: Heritage overlay to this laneway may restrict signage design.

 

ASPIRATIONAL GOALS

  • To offer an authentic Melbourne café experience.

  • To establish a solid community of inner city dweller ‘regulars’.

  • To create an atmosphere of retreat, but also of friendly, vibrant community.

  • Create a sense of a ‘real hidden gem’ within this tourist center.

  • To make available a retail offering of signature coffee beans after the first year of trade.

  • To offer a point of difference from our competitors.
     

FUNCTIONAL REQUIREMENTS

  • Coffee Counter with fixed stool seating x 6

  • Point of sale counter with integrated ambient food display

  • Operable shop front window for direct thru-window service.

  • Interior table / seating for 8

  • Small prep. Kitchen (back of house)

  • Small wash-up zone.

  • Cool room (reuse existing)

 

EQUIPMENT REQUIREMENTS

(provide detailed specifications including dimensions.  Your interior designer will not specify your commercial equipment for you; that’s your expertise! Alternatively enlist the help of a commercial kitchen consultant.)