We developed a multi-functional space where entrepreneurs can work, network, learn and do business. It is the first visual and physical expression of the transformation that Makro is going through.
Posts Tagged ‘café’
When creating the design I chose an elegant typography with a simple, classic tracing. In spite of the low budget and the black coffee bag, I would have liked to create an outstandingly aesthetic label which can compete among any other dominant wrapping, since the quality of the products deserves more serious attention.
The whole space works as a buffer towards indoor and outdoor with multiple sections of spaces to sit and relax, from private to a more public outdoor. With hanging bookshelf in the middle, the articulation of material from raw ceiling to more subtle green wall gives a more dramatic end to the space.
The 10-year-old chain specialises in health-conscious desserts that contain a minimal amount of fat and sugar. It obtained a site on the fringes of Chinatown for its first restaurant in Sydney. Taking cues from the food, Woods steered away from typical franchise restaurant elements and focused on natural materials that would create a “calming oasis”.
Surrounded by a large park which serves as a place of recreation and relaxation for local residents, and a facility for environmental education, this was a project to renovate a warehouse, more than 50 years old, into the first overseas outpost of Dandelion Chocolate, San Francisco’s premier “bean-to-bar” chocolate maker.
A strong hospitality element was created by positioning their café in the most prominent location at the entrance, providing immediate social connection to clients, visitors and staff. The material palette is a selection of warm and natural materials creating a comfortable and inviting environment, while accent colours, furniture and unique artwork provide the drama and excitement.
Using the significant ceiling height to its advantage, spatial depth and use of light was carefully planned. The open kitchen and bakery enticed customers with the smell of fresh baked goods and lively atmosphere. The floor plan went through numerous layouts to maintain visual interest, maximize seating count, and support operational function.