buro d8
Restaurant design
Professional HoReCa design solves specific business problems. It reduces errors at the launch stage, helps to immediately establish convenient processes for staff, and creates a clear image of the establishment
To the owners of cafes and bars
Owners of new restaurants
For investors launching a HoReCa project
Franchises, food court projects
Restaurants located in hotels
Network restaurant projects
Who is the service suitable for?
First, we analyze the concept, format, target audience, and economics of the project. We look at the competitors, calculate the capacity, and think through the scenarios for the movement of guests and staff. At this stage, the foundation is laid: how many guests the venue can actually serve, where the bottlenecks will be, and how to eliminate them before construction begins
Next comes the planning solutions. We shape the logic of the space: zoning, seating arrangements, and flow. In the HoReCa sector, mistakes here are costly. An incorrect layout of the kitchen or bar area can "eat away" profits every day. Therefore, planning is not about convenience on paper, but about real‑world operation
The restaurant development process
The process of developing a restaurant design
After the concept is approved, the working documentation is developed. This is a complete set of drawings for builders: from engineering to furniture components. At the same time, materials, equipment, and lighting are selected. If necessary, author’s supervision is involved — to ensure that the implemented interior does not “get lost” along the way from the project to reality
The next stage is the interior concept. The style, atmosphere, lighting, and materials are defined. But this isn’t just an isolated "Pinterest image." All decisions are checked for durability, budget, and соответствие to the format. A restaurant with high foot traffic and an original gastro venue require different approaches — and this is taken into account right away
Questions and answers
The cost of restaurant design is not calculated "by the square meter" in isolation from the task. The format of the establishment, the area, the complexity of the concept, the level of detail, and the need for authorial supervision all play a role. An 80‑m² bar and a restaurant with a full‑cycle kitchen represent different volumes of work. On average, a well‑designed project pays off due to optimized seating capacity and reduced errors at the implementation stage
A full‑fledged design project is not just about visuals. It includes planning solutions, zoning, interior concept, 3D visualizations, working documentation for builders, and the selection of materials, furniture, and equipment. If necessary, author’s supervision is involved — monitoring the implementation at the site
The timeframe depends on the scale of the project and the speed of approvals. On average, development takes from 3 to 8 weeks. If the project is complex — with a non‑standard kitchen, a large number of zones, or a network format — the timeframe may increase. Rushing here often leads to rework, so it’s better to set a realistic schedule right from the start
Yes, this is the most practical format. In this case, the studio handles the project from idea to implementation: concept, design, selection of materials, and construction support. This reduces risks, saves time, and eliminates the situation where "it looks one way on the picture, but in reality it’s something else"
The difference lies in the depth of detail and the objectives. A café typically focuses on a fast flow and simple cuisine — turnover and compactness are important there. A restaurant involves more complex logistics, longer stays for guests, and a different atmosphere and set of scenarios. Accordingly, a restaurant’s design requires more detailed planning of the layout, cuisine, and service
Necessarily. HoReCa design is always built around the kitchen and technological processes. The layout of equipment, ventilation, and staff flows — all of this affects the speed of work and the quality of service. Ignoring these things means setting up operational problems from day one
Yes. For network projects, it’s important not just to create an interior, but to develop a system: standards that can be scaled. This includes adapting the design to different spaces, optimizing solutions, and maintaining a consistent style across all points
Questions and answers
The cost of restaurant design is not calculated "by the square meter" in isolation from the task. The format of the establishment, the area, the complexity of the concept, the level of detail, and the need for authorial supervision all play a role. An 80‑m² bar and a restaurant with a full‑cycle kitchen represent different volumes of work. On average, a well‑designed project pays off due to optimized seating capacity and reduced errors at the implementation stage
A full‑fledged design project is not just about the visual aspect. It includes planning solutions, zoning, interior concept, 3D visualizations, working documentation for builders, and the selection of materials, furniture, and equipment. If necessary, author’s supervision is involved — monitoring the implementation at the site
The timeframe depends on the scale of the project and the speed of approvals. On average, development takes from 3 to 8 weeks. If the project is complex — with a non‑standard kitchen, a large number of zones, or a network format — the timeframe may increase. Rushing here often leads to rework, so it’s better to set a realistic schedule right from the start
Yes, this is the most practical format. In this case, the studio handles the project from idea to implementation: concept, design, selection of materials, and construction support. This reduces risks, saves time, and eliminates the situation where "it looks one way on the picture, but in reality it’s something else"
The difference lies in the depth of detail and the objectives. A café typically focuses on a fast flow and simple cuisine — turnover and compactness are important there. A restaurant involves more complex logistics, longer stays for guests, and a different atmosphere and set of scenarios. Accordingly, a restaurant’s design requires more detailed planning of the layout, cuisine, and service
Necessarily. HoReCa design is always built around the kitchen and technological processes. The layout of equipment, ventilation, and staff flows — all of this affects the speed of work and the quality of service. Ignoring these things means setting up operational problems from day one
Yes. For network projects, it’s important not just to create an interior, but to develop a system: standards that can be scaled. This includes adapting the design to different spaces, optimizing solutions, and maintaining a consistent style across all points
Questions and answers
The cost of restaurant design is not calculated "by the square meter" in isolation from the task. The format of the establishment, the area, the complexity of the concept, the level of detail, and the need for authorial supervision all play a role. An 80‑m² bar and a restaurant with a full‑cycle kitchen represent different volumes of work. On average, a well‑designed project pays off due to optimized seating capacity and reduced errors at the implementation stage
A full‑fledged design project is not just about the visual aspect. It includes planning solutions, zoning, interior concept, 3D visualizations, working documentation for builders, and the selection of materials, furniture, and equipment. If necessary, author’s supervision is involved — monitoring the implementation at the site
The timeframe depends on the scale of the project and the speed of approvals. On average, development takes from 3 to 8 weeks. If the project is complex — with a non‑standard kitchen, a large number of zones, or a network format — the timeframe may increase. Rushing here often leads to rework, so it’s better to set a realistic schedule right from the start
Yes, this is the most practical format. In this case, the studio manages the project from idea to implementation: concept, design, selection of materials, and construction support. This reduces risks, saves time, and eliminates the situation where "it looks one way on the picture, but in reality it’s something else"
The difference lies in the depth of detail and the objectives. A café typically focuses on a fast flow and simple cuisine — turnover and compactness are important there. A restaurant involves more complex logistics, longer stays for guests, and a different atmosphere and set of scenarios. Accordingly, a restaurant’s design requires more detailed planning of the layout, cuisine, and service
Necessarily. HoReCa design is always built around the kitchen and technological processes. The layout of equipment, ventilation, and staff flows — all of this affects the speed of work and the quality of service. Ignoring these things means setting up operational problems from day one
Yes. For network projects, it’s important not just to create an interior, but to develop a system: standards that can be scaled. This includes adapting the design to different spaces, optimizing solutions, and maintaining a consistent style across all points
2025
220 m²
All projects
220 m²
2025
Restaurant design
220 m²
2025
