| INTERVIEWS | | ‘Understanding business and operations is core to our design ethics’ | | | Wednesday, December 18, 2019, 14:42 Hrs [IST] | |
| | ivPartners is a collective of creative architects and designers who have acquired professional experience working on varied and specialized projects. The design firm developed a certain level of specialisation in hospitality and recreational space design over the years. Hospitality Biz spoke to Ar. Ishwinder Kaur, the Founding Principal of ivPartners to understand their design philosophy when it comes to hospitality space and the latest trends.
Q F&B sector gives as much importance to design and ambience as to the food and hospitality service. How do you make sure these two complements each other through your design?
The right technique to devise a balance between the food and design is to research and develop an understanding of the cuisine and genre of the restaurant. It is key to pick out appropriate concepts and then translate them into a contemporary design language.
Q What are your core philosophies when you design a hospitality space?
The aim is to outline an inviting, comfortable and warm ambience that grants the patrons an experience, compelling enough for multiple visits and revisits. It is prime for a designer to engage in detailing while designing the project to incorporate a vitality element in the space that leaves a lasting impression on the visitor's mind.
Q As businesses want every inch of the real estate space is utilised to the maximum to generate revenue because of the high real estate rentals, what kind of challenge does that pose to designers to experiment with creative ideas and designs?
Understanding business and operations is core to our work ethic. We engage in this typology of discussions on multiple occasions with our clients to fetch them holistic solutions for each location. If floor
spaces are heavily used up, we employ the 3-dimensional experience to build.
Q What are the key details one needs to watch for while designing an F&B space?
The key factors to be kept in consideration while designing an F&B space are functional zoning, meticulous space planning, suitable material specification and lighting design.
Q There is a lot of talk about sustainable and responsible design which is pro-environment. How much do you focus on these elements?
While working on the design of the service, we take into account long term sustainable solutions that are pro-environment. For interior specifications, we try to keep our work site-specific and indigenous.
Q What are your accomplishments as a designer in the F&B space and which are the remarkable ones that stand out?
We consider Punjab Grill located at Kalaghoda, Mumbai to be one of our key accomplishments. To see the transformation of a space from a distressed colonial building to a restored facade with an overall metamorphosised interior experience within the parameters and challenges was quite remarkable.
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