5 things you need to know about designing spaces

Spice caught up with Rod Faucheux from Sydney-based design studio loopcreative to find out what's hot in hospitality spaces.

Rod Faucheux

Spice caught up with Rod Faucheux from Sydney-based design studio loopcreative to find out what’s hot in hospitality spaces.

1. What materials are hot right now?
We are seeing a shift away from the vintage and found products and materials into more natural and earthy products and finishes. We’re continuing to see with our clients the desire for more natural and honest materials for interiors such as rammed earth interior walls, sustainable bamboo and plantation oak for joinery and natural terrazzo for flooring. Living food displays and plant life still remain stalwart favourites as our clients are increasingly more aware of their social and sustainable obligations.

2. What should you consider when designing the lighting?
Dimmers. Don’t forget to put dimmers in. Lighting is the most essential part to designing a space. Lighting creates perceptions of space, enhances features and and can create mood in the most unlikely places. We always look at the form and the functionality to the space – whether it be a dark and intimate space of a restaurant to the bright and airiness in a breakfast room. Lighting at ankle level washed across a floor is preferable to overhead lighting, and we all look much better with up-lighting rather than down lighting. Some of the best lighting design is achieved when the light fitting is not visible and the lighting projections and effects are the most apparent. The Harbour Bridge is a great example of ‘skeletal lighting’ where the light source is not so visible, but the result is quite spectacular.

3. What practical (sound reduction, safety, etc) considerations do you have to take into account?
Practicality pays a great part in hospitality and commercial spaces from considering light bulb hours of life to rub tests on materials and fabrics. Clients are looking for sophisticated and warm low maintenance materials and finishes, but do not want them to appear practical in nature. Acoustics are an integral part of any good design scheme whether it be for sound baffling on ceilings, under tables or the addition of floor coverings in order to maintain a fit for purpose audible space.

4. Seating? What do you recommend?
The seating has to be in line with the design concept of the bar or restaurant. The selection of the chair however can be as iconic as the room itself, resulting in some clients associating a chair solely with a particular bar or restaurant. It is important to be individual and not just choose a (fake) tolix because it costs less than $100. We tell all our clients to be unique and individual and not to be cheap with their patrons’ bums on seats. At the moment we are fans of Hans J Wegner’s range of beautiful timber chairs, and always will be.

5. Additional styling elements? Should this all be designed at the same time as part of the same project?
It is always ideal if the client and the design team are working together across all of the aspects of the detail.  We are currently working on a restaurant with a client where we are assisting in the design and procurement of stoneware and earthenware crockery as this reflects a more casual approach to dining than in comparison with the traditional white porcelain/china flatware. Collaboratively we are working with a Japanese craftsman in order to create a range that is unique and individual, in keeping with the menu.

 

 

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