HOW WE DO THINGS ?

For architectural and interior design, we first see on-site food and beverage areas to be built, and then we make a spatial analysis. We determine basic needs according to the operating method (self-service, à la carte, etc.) to be applied to the space, which is one of the main criterias for the formation of space design. We learn what kind of space the operator dreams of, and which audience and age group they want to appeal to.

ARCHITECTURAL DESIGN

If the space is in an existing building, firstly we design the facade. Photo-realistic architectural perspectives of the space, along with facade sections and views, are prepared afterward. If a restaurant building is built on existing land, we create all architectural drawings by considering some factors such as climate, environmental compatibility, etc.

INTERIOR ARCHITECTURE DESIGN

After a list of needs is determined, by measuring the dimensions of the space, we first model the main place in 2D with its present form. Then, we start the design of the space by determining the kitchen as the center, and we prepare a furnishing plan with several alternatives. Sections mentioned in the beginning and circulation areas connecting them are thus determined. Staff and guest capacity thusly reveal also at this stage.

At the design stage, after the approval of the furnishing plan, we present a design that is closest to reality utilizing 3D drawings. Customers can see the entire design as completed and perceive the entire atmosphere in these drawings.

Following the approval of this stage, we prepare as-built drawings. After sending the drawings to our construction teams, we present a price offer for the construction application. Providing that the offer is accepted and an agreement is reached, the project moves to the application phase.

CUSTOM PRODUCTION

When we start a design, we first create a kitchen, and then we design fields such as the living room, staff area, etc. If the kitchen structure is not clear in the place, we create a new menu with the help of our chefs so that it is clear. We plan the kitchen according to the food and drinks on this menu. If the owner of the place has their menu and the equipment to be used in the kitchen is certain, we draw the layout of the kitchen by following their ideas.

OPTIONAL APPLICATION SERVICES

Application is the work of drawing and putting into practice all architectural and interior design projects belonging to a restaurant. Considering this application concept, by following the whole project and paying attention to the smallest details, we act as quickly and accurately as possible so that the application can be carried out per the project. We work on the following two systems in the architectural and interior design application phase.

TURNKEY

This, turnkey conception, is the most accurate system we can see. We think that it can perform an application in the best and most accurate way by the one who designs it. We make an application proposal for the space where we do the practice and we organize the teams after coming to a financial agreement. After that, we perform all production control and have samples made and confirmed. We check the productions manufactured later on. We also manufacture rough works, finishing works, and movable & fixed furniture. If it is within the scope of the agreement, we produce the kitchen as well. We get involved in the whole construction process from the beginning to the end and we thusly complete and deliver the work on time meticulously.

SUPERVISION

Customers may want to undertake the contracting of the construction, selection of the crew, purchase of the materials themselves. Nevertheless, for this stage, they may work with us in the quality control part of the application of the project to be done if it is wanted. In case they request partial support, it can be assisted by our team and with our material. The purpose of being a controller is to ensure that the work is done correctly by adhering to the project in practice. In addition to this, being a supervisor is not being a construction manager. There is no need to go to construction every day, it is possible to visit and check for the necessary stages instead. The average of these visits is two to three days a week.

COMPLEMENTARY SERVICES

CORPORATE IDENTITY

We present logo designs that we prepared during the design phase to the customer. Preferred logo and personnel clothes, the design and selection of items used in the foodservice are carried out. The signboard is prepared for the front facade. In addition, examples of clothing and material applications are presented.

Selected images for the walls of the design are produced and applied. Interior direction boards are manufactured and attached to their places, and clothes are made. Web page location and domain name are taken. Email addresses are created.

The images selected for the walls of the design are produced and applied. Interior direction boards are produced and attached to their places, after that clothes are made. Web page location and domain name are taken. Email addresses are created.

Social media accounts are created, an opening announcement is made with the items photographed, and sample posts are created. Work files of designs, domain name and web page modules, e-mail, and social media accounts are delivered.

KITCHEN DESIGN

When we start design, we first create the kitchen, and then we design the fields such as the living room, staff area, etc. If the kitchen structure is not clear in the place, we create a new menu with the help of our chefs so that it is clear. We plan the kitchen according to the food and drinks on this menu. If the owner of the place has their menu and the equipment to be used in the kitchen is certain, we draw the layout of the kitchen by following their ideas.

MENU

We create recipes in a kitchen or cooking workshop that we determine with the customer, and after taking pictures of them, we record all the food recipes. These recipes, which we prepare with our experienced chefs, bring a new system to the business. A system-oriented restaurant is created, not a chef-oriented one. As a result of this, the list of all the dishes to be offered to the customer will be formed together with the recipe.

SERVICE / PRESENTATION

After the concept and menu of the place are clear, we choose service equipment (such as plates, forks, knives, spice racks) and determine the presentations according to the dishes.