Hospitality Design: designing for efficiency, differentiation and long-term planning | Cayas Architects
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Hospitality Design: designing for efficiency, differentiation and long-term planning

Insights

Hospitality Design: designing for efficiency, differentiation and long-term planning

In the face of “unsustainable” labour costs, and ever-increasing competition, pubs and clubs are facing difficult times.

Whilst the record-high cost of labour means we need to improve operational efficiency to improve our bottom line, the continuous stream of new and refurbished venues means we must find ways to stand out from the market to remain competitive. To this end, there is an increasing need for a long-term approach to growth that will respond to the myriad of challenges facing the industry.

Whilst architecture might not seem the most obvious solution to these issues, good design can have a significant impact on your bottom line.

Over the next few posts, we’ll share how design can increase pubs and clubs’ operational efficiency, provide differentiation and assist with long term planning.