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license form they either have, or propose to get.
You then have to tailor the venue to suit," he says,
using Lamonts in Cottesloe as an example.
On the outside, this venue seems like a small
bar or even a restaurant, but in fact it holds a
tavern licence (like the Albion across the road)
giving the owners a lot more flexibility, including
the ability to sell liquor "to go".
"If (Lamonts) had a straight bar license, they
wouldn't be able to sell the product. If they'd gone
for a straight restaurant licence, they wouldn't
have been able to sell the takeaway product and
they would have been limited, at the time, as
to the number of seats they could have served
alcohol to without ordering a meal," he explains.
"Now the law has changed, so people with
restaurant licences can have basically 100 percent
of dedicated floor area where people can sit and
not have a meal, but you have to be seated at a
table to consume liquor. Because Lamonts has the
tavern licence, they can have packaged takeaway,
drinks with their food, just drinks or just food."
FLOW AND FITOUT
According to Frank Iemma, senior architect at
Oldfield Knott Architects, successful design can
be broken down into two parts.
"You've got the actual planning of the operation
and then you've got the fitout," he explains. "For
the planning, you have to sit down with the client
and be briefed on how they want the place to
run. is gives you an indication as to how many
people they want to cater for, and this will dictate
the size of the venue, the public floor space and
"From a layout point of view, I always say that
it has to feel like an extension of your home -- you
have to feel comfortable in there. So it's about the
flow and if you get this right, you can minimise
staffing needs and reduce your overheads and
costs. ese are all things you don't really see,
but intrinsically getting the planning right is very
Miranda agrees that considering how the place
is going to work operationally is critical.
"How is the venue going to be laid out?" she
asks. "How does the food and drinks service work
in relation to the social arrangements of the venue?
Contextually, are we dealing with a large or small
place? Is it dark or light? Does it have some sort
of aspect or is it that the owners intend it to be a
completely inverted environment? Is it easy to get
to the loos? ere are so many things to react to."
Getting the right mix of front and back-of-
house is another measure of success.
"You really need to determine how much
back-of-house you really need, or how little
you can get away with because ultimately, it's
the paying customer and the number of people
you can accommodate in the venue that help the
business's turnover," says Frank.
Jenlin Chia heads up Oldfield Knott's interior
design team. She believes that comfort is most
important when creating appealing interiors.
design faux pas
Michael Booth sees new hospitality business
owners make a number of mistakes.
"Under-capitalisation is the number one
threat to all small businesses," he explains.
"Without proper consulting they get started on
their journey under the misguided notion that
something's going to cost $3.50, when in fact
at the end of the day it's going to cost them $9."
The other common error is being seduced
by new trends and not consulting a design
professional before making interior purchases.
"Everyone just simply has to have that
particular wall finish, or that material on
the counter, to the point where they then
don't have a budget to buy the right co ee
machine, or worse, they jump on a plane and
buy some cheap furniture from China.
"When you don't involve the designer in the
buying of accessories, (the finished product)
rarely looks as good as the designer intended
it to," says Michael.
Another mistake, according to Edwin
Bollig, is letting the aesthetic design
completely dictate the functionality.
"It's one thing to come up with a fantastic
idea and it's another to create a space that
actually works," he says.
Miranda adds that often, designers and/or
clients don't take note of their environment.
"People need to take cues from what's
already there," she says. "Often there's a lovely
view or a great opportunity for integration
with passing tra c -- often people don't take
advantage of those things."
In tune with their target markets are venues like The Garden (top left), The Breakwater (bottom left, top centre and far right) and Helvetica (bottom centre).
The Garden image courtesy of Taylor Robinson, photography Adam Del Borrello; The Breakwater images courtesy
of The Breakwater, photography Adrian Lambert, Acorn Photo Agency; Helvetica image courtesy of the DIA (WA)
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