PROJECTS
1998 - 2000
Brief: To create the total food and beverage offers for Al Iwan, Al Mahara, Al Muntaha, Bab Al Yam restaurants and bars, for the world’s first 7* hotel, starting from shell & core right the way through all design to opening. Working alongside world renowned architects and consultants we formed the basis and layout designs for the food and beverage offers, then became the pre-opening team to opening and implementation. Strategy: During the two years of development prior to opening Patrick McDonald created the concept for the restaurants and bars. The consultancy then worked on sourcing the produce and supply lines in order to provide the devised menus and offers created. We assisted in the overall design concept and oversaw the total fit out of each F&B area. Finally recruiting the senior management team and chefs the consultancy was responsible for overseeing the launch and post opening for 12 months thereafter. Results: Burj Al Arab has become one of the world’s most iconic buildings as well as achieving global status for such exacting standards. The Jumeirah Group has since grown exponentially having had such overall success for the Burj Al Arab. Project: $1billion Kitchen Installation: $7.8m Size (sq ft): 1.2m
SELFRIDGES, LONDON
2005 - 2007
Brief: To review the footprint of the Foodhall and the independent Restaurant offers across the whole store on each level. Then to make a new plan for all changes and replacement recommendations for the new spaces/concepts. Strategy: Identifying the existing operations and determining the volumes of customers and the circulation footprints, we were able to realise key locations and underutilised spaces for new concepts. The new operations would need to be brought together as a collective overview allowing multi choice of cuisines, enabling different dwell times, price points and ethnicity to the offers. New layouts and circulation needing development along with operation provisions for back of house. Results: The new proposition was presented to the Board of Directors and over a phased period the changes were installed and implemented, thus creating an iconic F&B series of outlets and vibrant Foodhall.