HOSPODA ODSPODA
Restaurant refurbishment and interior designAI generated
Prostor programme

Restaurant refurbishment and interior design — a space that can accommodate more guests

Kitchen ergonomics, front of house layout, acoustics and lighting. We approach space from an operational perspective: shorter staff routes, greater capacity and guests who return.

I’d like to discuss my space +420 705 96 96 94

Who it is for

  • Venues preparing for refurbishment or remodelling
  • Venues where front of house staff cross paths and service is delayed
  • Owners who want to increase capacity without an extension

Exactly what you will get

Operational analysis of the space

Capacity, circulation, staff routes and service bottlenecks.

Layout and ergonomics

Kitchen, pass, bar and storage layouts based on your actual food and drink range.

Atmosphere

Lighting, acoustics, materials and furnishings suited to your target guests.

Implementation oversight

Coordinating contractors and checking that the design is not altered on site.

What to consider before refurbishing a restaurant

The costliest refurbishment mistakes are made in the kitchen and the layout, not in the choice of colours.

  1. 1.The flow of ingredients and dishes

    Goods in → storage → preparation → pass → washing up, with no crossover between clean and dirty routes. This is both a hygiene requirement and the foundation of a fast-running kitchen.

  2. 2.Staff movement routes

    Every unnecessary step serving staff take between the bar, pass and tables is repeated hundreds of times a day. The layout determines how many people you need on each shift.

  3. 3.Capacity and table turnover

    A mix of two- and four-person tables based on your actual guest party sizes increases occupancy without extending the premises.

  4. 4.Acoustics and lighting

    A noisy space reduces both dwell time and guest spend. Acoustic treatments and warm lighting belong in the budget from the outset.

  5. 5.Ventilation and energy

    Extraction, air conditioning and refrigeration now account for a large share of operating costs. Energy-efficient technologies pay for themselves within a few years.

How we work together

  1. 01

    Measured survey and analysis

    Space, technical systems, capacity and the building’s limitations.

  2. 02

    Layout design

    Layout options and their impact on capacity and speed of service.

  3. 03

    Supplier selection

    Enquiries, price comparisons and technical specifications.

  4. 04

    Implementation

    Checking the completed work and handing over the premises.

Results you can see in the numbers

  • Greater capacity without additional staff
  • Faster dispatch from the pass and quicker service
  • An interior that matches your price point

Frequently asked questions

Can you work with our architect?

Yes. We act as your operational consultant, incorporating ergonomics and hospitality operational requirements into the design.

Do we have to close for the refurbishment?

Not always. Some work can be phased so that the venue can continue operating with a reduced service.

Free initial consultation

45 minutes, with no obligation and a clear outcome. We will tell you whether refurbishment is where you should start, or whether something else takes priority.

No-obligation enquiry

Other services

Launching a restaurant →Restaurant operational audit →Technology and POS systems →HR and staffing →Financial analysis and profitability →Restaurant marketing →