Hospitality

Hospitality lives equally on experience and on operation. A guest remembers the lobby, the view and the quiet of the room; the operator remembers how quickly a room can be turned around, how many metres a waiter walks and where deliveries get stuck. We design both faces of the programme at the same time.

Public areas: lobby, restaurant, function rooms

In the public areas we work in sequences: arrival, reception, lobby, restaurant, versatile function rooms that can be let separately, leisure and spa areas. We want every space to have a character of its own and to be able to work independently, in the evening or out of season, without having to open the whole hotel.

Back-of-house and operational flows

Behind them, the back-of-house circuits are calibrated to the minute: kitchen and food flows, linen, storage, waste collection, staff routes kept separate from guest routes. This is where it is decided whether the hotel is easy or hard to run, and corrections after opening are expensive.

Room typology

The bedroom is the unit that repeats hundreds of times, so every decision taken there is multiplied: room depth, bathroom position, vertical routes, fitted furniture, the way it is cleaned. We optimise the room typology before the structure is fixed, because later it can no longer be changed.

Some hospitality projects are interventions in buildings that are already operating. In those cases we plan the works in phases, closing one zone at a time, so the hotel stays open and does not lose the season.

Hotels and aparthotels in our portfolio

We designed Hotel Mercure Bacău, the city's first international chain hotel, integrated into a masterplan with retail and housing, and Tuzla Airdrome Hotel, carried from an EU-funded feasibility study through to execution details. In Slatina we worked on an aparthotel with a residential component, and in Bucharest on Unique Student Housing, certified BREEAM Outstanding. We have also designed a residence for the elderly in Cluj and a theme park delivered together with Momentum Leisure.

Restaurants and leisure venues

Restaurants and leisure venues have their own project rhythm: short deadlines, tight budgets, brand standards and a services package disproportionately complicated for the floor area. Nikos Greek Taverna and Magic Arena Sports Bar are examples where architecture, interiors and engineering were thought through by one hand.

We work with chain operator standards and classification requirements, with the fire safety strategy and with acoustics between rooms, where the difference between a correct solution and an approximate one is heard immediately.

Sustainability has a direct argument here: energy and water are permanent operating costs. Heat recovery, intelligent building management, a properly built envelope and daylight bring the bill down without impoverishing the guest experience.

Architecture, building services, fire safety and interiors are coordinated in house, so that every decision is taken only once. If you are preparing a hotel, an aparthotel, a restaurant or a leisure project, write to us.