Home' Commercial : Commercial Designs 2010 Contents 158 WA's Best Commercial Designs 2010
business market. ey're now more sophisticated
and are no longer mums and dads simply having
a go. ese people have travelled; they often have
a degree and perhaps even put themselves through
uni working in these bars. ey've had hands-on
experience so they come from a background that's
a little more aware."
en there are the people actually enjoying the
hospitality. Michael, whose firm was responsible
for the design and fitout of the new e Bonsai
restaurant on Roe Street, Northbridge, as well
as the chic Wolfe Lane bar, believes patrons'
expectations are also higher these days thanks
again to travel and the influence of the Internet.
"Within three or four days of a cafe opening,
there are blogs and websites on which people are
talking about the quality of the coffee and the
atmosphere. ey're taking photos of latte art and
comparing it to other places around the world.
is influence is truly amazing," says Michael.
Miranda agrees that today's customer isn't a
pushover. " e WA public are discerning enough
to want an actual experience and be comfortable
in the place they're going to," she says.
"From a competitive point of view, whilst a
place might be new and exciting, unless it's well
designed and a comfortable experience for the
customer, people will eventually move on. at's a
Edwin Bollig, managing director of Bollig Design
Group, is impressed by Perth and the quality of its
" is is a very hard market. I've worked
throughout Asia and in Sydney, and I think Perth
is the hardest market of all. People here are hard
taskmasters. ey really push you and I think
that's a good thing."
Sick of people constantly comparing Perth's
hospitality scene to Melbourne's, Edwin believes
the city is finally establishing its own entertaining
identity, built around our outdoorsy lifestyle, great
weather and stunning water. at je ne sais quoi
that makes a hospitality venue feel warm, inviting
and unique doesn't happen by accident.
It takes time, consideration and the services of
a talented design team to create the perfect space
in which punters will clamour to be entertained.
Having a clear understanding of whom you're
targeting is the single most important factor in
creating a successful hospitality space.
"Know your context," Michael states simply.
"For a project to be successful, the designer must
fully understand the context of the market it's
Bollig Design Group is behind the award-
winning Saracen Estates and Duckstein Brewery
in Margaret River. Edwin explains that the project
is so successful because the owners (the Saracini
family) clearly identified their demographic from
" ey knew whom they were appealing to
and I think often people who get involved in
hospitality/food and beverage-type work don't
quite understand their target market," he says.
"When it comes to hospitality design, there
really aren't any hard and fast rules except for the
fact that the business owner needs to know who
their market is," agrees Miranda.
"We've had the best results with clients who
know what they want and know who they're
targeting. Is it a daytime, night time or all-
time venue? Usually people know if it's food or
drinks-focused. As designers, we need to respond
accordingly to that."
Getting the appropriate licence for your venue
goes hand in hand with understanding your target
A small bar licence won't let you sell alcohol on
a take-away basis, while a restaurant licence will
allow your guests to enjoy a wine or two without a
meal, but only if they're seated.
Ian Oldfield is the managing director of Oldfield
Knott Architects. At any one time, he has more
than 20 hospitality projects on the go ranging
from fitouts of fast food outlets through to major
entertainment complexes like the award-winning
Breakwater in Hillarys.
A past owner of hospitality ventures himself,
Ian's service to his clients extends to helping with
their licence application and other approvals.
" ere are all different categories of licences and
clients have to understand where they fit and what
Having stood the test of time, The Brisbane (above, top right and bottom centre) and BarOne (far bottom right) are testament to the benefits of a detailed design process.
The Brisbane images courtesy of Taylor Robinson; photography Rob Frith, Acorn Photo Agency; BarOne image courtesy of Taylor Robinson
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