we're becoming famous!
We're becoming famous for designing remarkable bars, cafes and restaurants.
Not only do we have a team of experienced designers but we also work with food business experts to help you develop unique strategies and coherent new food and drink concepts.
So, whilst everybody else is zigging in the same direction you can trust us to help you find your zag.
After all, you can only be famous by doing one new thing excellently, doing several unoriginal things averagely just won't do it.
We're serious about making your business remarkable.
If you're serious about becoming famous too, read on.
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"The last ten percent is the signal we look for, the way we communicate care, expertise and professionalism. If all you're doing is the standard amount, all you're going to get is the standard compensation. The hard part is the last ten percent, or even the last one percent, but it's the hard part because everyone is busy doing the easy part already."
how to do it
Every project is unique but most people have similar initial questions and many just want to know how to design simple projects themselves. We like to talk but you'll also find that these how to sheets provide instant answers.
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how not to do it
Opening a new food or drink outlet is just as risky as any other retail business. Whilst experienced operators normally succeed, a high proportion of novices fail. Over many years we have seen common reasons for those failures, so if you're a beginner, please do read these helpsheets which are intended to save you from expensive pitfalls.
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"If I can see the fear in your eyes, then I'm not sure that learning alone will take care of the problem. No one can prove that the path you're on is risk free or guaranteed to work. Searching for more proof is futile. Searching for more determination makes more sense."
happiness
We work separately but together using the internet for meetings and filing. We work mainly in the UK and EU and also in the UAE, New York, New Zealand and India but we travel anywhere. In this way we can find the right people for the work and not the other way around.
If you are looking for a happy team, that doesn't make promises it can't keep, and aims to make you happy too then we'd love to hear from you.
If you are an experienced, professional designer or catering business consultant and you think you could be happy working our way please send us an email and let us know more about you.
 Nigel Witham |
 Vicky Funnell |
 Sanjay Mistry |
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writing
Nigel often writes about design for trade journals, newspapers and magazines. He is currently a regular columnist on the middle east edition of Caterer magazine.
Nigel's articles cover subjects such as costs of design and fitting out, effective branding and space planning, design tips and how to manage and brief designers. He is controversial and thought provoking.
- whats new under the sun
MAY 2008 ISSUE 
- Returning from a recent trip to the UAE, UK-based chartered designer Nigel Witham put to paper about some of the challenges of restaurant design in Dubai.
- why you matter to me
JUNE 2008 ISSUE 
- What do you want to get out of your restaurant and how do you explain this to your designer? This month examines the importance of the design brief.
- the art of seduction
JULY 2009 ISSUE 
- Why F&B outlets must focus on seducing customers if they intend to secure a faithful and long-lasting relationship.
