HOTEL & RESTAURATION
Sukaiba
The Royal Suite
Bath & spa
The guests are always the centre of attention
In projects, Lise Linneberg-Agerholm is a valued project manager and consulting partner within construction consulting. Because to Lise Linneberg-Agerholm guests are everything – they are the worlds centre. Therefore, she never copy-paste - as seen before in hotel chains or restaurants. Experiencing the same over and over again becomes tasteless and lacks context. Therefore, she emphasizes:
Uniqueness
It is important to see each hotel or restaurant as unique, even if it is part of a chain. Because it must match the location and the city, as well as the part of the world that the guests have travelled to.
Functionality
It doesn't matter to have designed a beautiful restaurant or hotel which everyone gets stunned by if the workflow isn’t natural for the staff. Functionality is therefore central of great design.
Sustainability
Quality and sustainability are interconnected – it's the present and the future. If you don’t compromise on sustainability, beautiful quality designs can be created. And they will last for many years.
The unique design
Seeing the same thing repeatedly becomes tasteless and lacks context. Each hotel or restaurant should be seen as unique even if it is part of a chain. That's the mantra – because guests need to have a WOW experience when they enter the room. Therefore, questions as below can be asked:
- What is the purpose of the room and what feeling should be expressed?
- What could be a wow-factor?
- What is the trend? And the trend in the way people travel or choosing their restaurant experience?
The brand standards
The Questions are seen in relation to the brand standardsof the hotel or restaurant. Of course, the design must fit and live up to the standards on which the experience is already built
Functionality - yes please!
A restaurant is recently re-designed. The restaurant is now extremely classy with materials in the highest quality. The atmosphere gets to you – you want to stay there all evening. Because this place exudes both a warm welcome and style. The staff are thrilled and look forward serving their guests. But quickly, waiters and the kitchen staff realize that the workflows are unnatural and slow. For example, the wine rack is located at the end of the room, which means that waiters must spend way longer time per service than intended. The same thing happens to the kitchen staff – utensils, cooking area and the food storage are placed incorrectly in relation to each other. The functionality is not thought through, and they will have to hire in more waiters and more kitchen staff than intended – the business is suffering.
Functionally
Because of the above, operational functionality is one of the pillars of Lab Design Copenhagen. Beautiful design should also be functional. It is sustainable – both to the business and the environment.
Unique, functional, sustainable
Sustainability is quality
Would you like to give your guests a bad experience – just after one year of using your new design? No way, right? Quality is sustainability. Because if the two things are not connected, it quickly becomes an unfortunate experience for your guests and your wallet. Choosing a delicate wood for an area where 100,000 guests walk through every year is just poor design. Because it will look worn out in a flash and must be maintained way too frequently. Both are non-keepers – so why opt out of sustainability?
Sustainability is not to compromise
This because, when quality and sustainability are interconnected, maintenance is decreased to a minimum. Especially in the hotel and restaurant industry, it is important that the design is made of sustainable materials. This way, you can be sure that it can withstand the function for which it was created. That's the only way guests will have a WOW-experience – every time – over time!
DESIGN
the unique
Atmosphere
As a former manager for many years in the hotel and restaurant industry, Lise Linneberg-Agerholm knows how important functionality is. That she - as a designer - knows the workflows of the hotel, restaurant, or kitchen. Because it doesn’t matter that the room is beautiful if the workflow of the staff is unnatural.