InnerVision Design Ltd. A Unique Crossover Hospitality Design and Management Practice Specialising in Restaurant and Bar Design.

The key to creating a successful F&B venue is not only great food and drink. With so many choices, the decision of where to dine is often determined by the atmosphere and ambiance. However, these alone do not make a first-class restaurant. The expectations of the guests must be anticipated and designed for, from design details to a memorable service.

InnerVision Design brings a fresh, energetic, visionary approach to restaurant and bar design, crafting luxury experiences. Beside interior design, we use our expertise to provide a wide range of project services, setting us apart from other design and management practices.

InnerVision Design was founded by Gordon Fraser, who brings over twenty years of experience in hospitality and commercial projects in such Countries as Hong Kong, Macau, Australia, and the United Kingdom.

After arriving in Hong Kong, one of Gordon’s first projects was for The Hong Kong General Chamber of Commerce — a Business Centre at the International Trademart and Conference Centre.

Gordon at Anantara Siam Hotel Bangkok

Gordon has had the opportunity to work on such Hotel Brands as Ritz Carlton, JW Marriott, Hotel Okura, Shangri-La, Sheraton, Venetian/Sands, Hyatt, Andaz, and Galaxy, along with commercial projects for The Hong Kong General Chamber of Commerce and The Hong Kong Jockey Club.

Each and Every Design encapsulates our enduring belief that nothing is more important than your intimate surroundings.

One of the Fundamental elements required in Hospitality Design is Atmosphere and Ambiance making all the difference to selling the product and getting the customers in the door. But the Interior Design has the responsibility of creating the mood of the space which determines and improves the experience.

Good Space Planning and clever use of Scale allows the guest to feel comfortable with the space allowing them not to feel that they can dine in comfort. Good circulation and flow through the space also assists the staff providing Table Service from bumping into each other or guests moving about the restaurant when it comes down to Buffet Service.

Typical space planning drawing

Lighting Speaks for itself. with Fine Dining each table requires task lights over the table to illuminate what the guests are experiencing. feature lighting to prominent areas such as feature walls and chandeliers sell the Ambiance of the design. No one should need to bring their IPhone out to light up the menu to read them. The correct principle of good lighting is fundamental.

Contemporary light fixtures

We all can see when we dine at a table when we feel uncomfortable with the depth of the chair / height of the table or even the table support blocking our legs. Therefore, fully understanding how the FF&E should be is also very important to the overall experience. Social Distancing between customers with. Booth Seating can go wrong if not properly controlled as different Nationalities have different guidelines when it comes to social distancing. this only comes through experience of a good dimensions of the furniture from the Interior Designer.

Display table

Seating sofa set

Art and Curation can come in many forms from oil and water colour paintings, stone and glass sculptures, to tea pots and vases etc.

The finishing touches make a big difference from leaving a plain space to a sophisticated eye catching marvel. Even having a small flower arrangement on the table can soften and brighten up the overall look.

Oil paintings

Stone sculpture

Tea pot artifacts

Kimono wall hanging

The way food is presented and served should make guests feel they are treated with care and consideration. Staff service and table setup play a vital part in the guest experience.

There are many different levels of table setup, from the basic and simple of casual dining to elaborate arrangements of glassware, stemware, and flatware of fine dining.

With InnerVision Design’s experience and guidance, the right impression will be assured every time.

Typical table setting

Basic table setting

Formal table setting

Before planning a display kitchen, one must establish what the guest will see, e.g. the types of foods that will be prepared and served, the number of chefs, the views to the inner workings of the kitchen, etc.

Knowing and fully understanding how a buffet counter should work is a specialty required to achieve an optimal counter layout and built-in equipment. First impression of food presentation is extremely important as it provides the guest with ideas in what to select.

Live cooking station

Fruit station

Seafood station

Providing drinks for a Bar is not all just about having a line of alcoholic bottles on a Back Gantry and Front Counter serving them over to the guest. with many different types of Drinks available from a Bar.

The Set Up needs to work for the best efficiency whether it be from making a cocktail with multiple ingredients to having cut fruit on hand to decorate the glass.

Various temperatures come into this factor too from chilled white wine to red wine that has been decanted etc. Often or not the Coffee Beverage Station is located at the Bar so storage for everything that comes with that needs to be on hand in storage. Not to mention the impression Coffee Machine itself which usually is a centre piece feature on the back bar.

Martini

Bottle display

Oval Bar

It does not need to be said that Health and Hygiene plays a very big part of Restaurant, Bar and Buffet requirements. Without keeping to the guidelines food can go dangerously wrong and be contaminated very quickly.

Even the Space Planning to a Restaurant has to be considered when it comes to newly cooked / fresh food coming out and waste and dirty dishes being transported to the Back of House Dish Washing Areas.

Correct temperature control is extremely critical to providing the Fridges / Chillers / Wine Cabinets / Display Refrigeration with their correct settings.

Cheese board

Chef Gerard Dubois Swiss and the founder and owner of Passion Patiisserie chain of outlets. His cakes and bread are famous and he has written a bakery book as shown here with myself and my assistant.

Chef Graham Elliot an American Chef and founder of Coast Restaurants across the world. He is most famous for being on the hit television program Master Chef with fellow Scot Gordon Ramsay.

Laura Buccafusca and I with Gerard Dubois

Graham Elliot and I

Gordon Fraser
Founder & Creative Director
InnerVision Design Ltd.

Hong Kong: 00 852 6651 4150
Macau: 00 853 6663 2310
Email: info@innervisiondesignltd.com

Copyright © 2020 Innervision Design Ltd. All Rights Reserved