In Lombok, many restaurant projects start with the architect. There is a plot, there is enthusiasm and there is a design that excites everyone. The problems come later, when the kitchen does not fit, the capacity cannot pay back the investment or the menu does not match the dining room.
The order that works is different: first what to open and for whom, then the numbers, then the brief. Only then, the design.
First, the concept
One route, developed in depth: which proposition, for which guest and at what price. Before that, the site has to be read: location, footfall, seasons, competition and the real limits of the project.
When there are several partners, this step also brings different ideas together into one concept that everyone can defend.
Then, the numbers
What it costs to open and what it can earn. An editable financial model, ready for partners and lenders, that sets the investment ceiling before the works set it for you.
The brief: capacity, programme and kitchen
With the concept and the numbers clear, the architect receives a brief with what the restaurant needs to work: capacity, space programme and kitchen flow.
The kitchen is where a design made without a brief goes wrong most often. As a reference, the production area with dry and cold storage needs between 40% and 50% of the dining room's floor area. For a 70-cover dining room, that means 35 to 45 m².
The operating memo
Menu, staffing, kitchen and floor, in writing. It is the document your contractors quote from, and the one that prevents surprises halfway through the works.
What local professionals handle
Licences, construction and local accounting stay with local professionals. We coordinate with them so the project reaches opening day as it was designed.