Two named case studies, two worked projects and a design direction. Each one a click, each one told the way the project actually ran.
A Quebec sports brasserie brought to a London high street: the menu, the kitchen, the suppliers, the recipes, the training and the launch.
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From strategy to new menus live across the estate: the culture, the standards, the home-grown brands, and a Head of Food Development supported all the way.
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A thousand covers a day through seven counters and a bakery wrapped around a tree, with the larder measured by road and the tableware to match.
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A redacted project told the way it ran: research, concept, the financial model, the floor plan argued item by item, and the kitchen engineered to the kilowatt.
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Every plate, glass, board and coffee pot for a flagship family buffet, chosen by hand.
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