Clubs and Pubs Managers Magazine Feature

Homegrown Hospitality

Designing sustainable and thoughtful hospitality projects to enrich local communities.

Cayas Architects recently featured an article in the Clubs and Pubs Managers Magazine Autumn 2020 edition, focusing on the design of the Miami Tavern. The full article can be read here.

The team of architects and interior designers at Cayas Architects consider each project a valuable opportunity to create a destination for friends, family and tourists alike to dine, drink and enjoy. Hospitality venues enrich communities with culinary, artistic and architectural uniqueness, and are a key piece in the cultural success of local suburbs and cities overall. 

As the hospitality and tourism industry expands throughout South East Queensland, and Australia alike, designers have a responsibility to apply sustainable building practices into the designs of the venues which represent the towns and cities in which they reside. It is equally as important to create a deep, authentic connection between the venue design and the communities, pulling both the local architectural and environmental characteristics and local community into the materiality of the build. 

It’s not just the building fabric, but also the space, the feeling, the materials, the supply chain, the workers, and the environmental impact that is being designed. For example, local timbers used as the frame or cladding, and sustainably sourced interior finishes and textiles, develops connections between local materials, trades and artisans and the built product, in turn creating relationships between future patrons, and the venue. Local consideration such as this, helps build spaces that patrons feel drawn to and appreciate for their bespoke, hand crafted style and intimate feeling that a venue obtains through a thoughtful design and construction processes.