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Architecture and Design: A Food-Focussed Interview with NH Architecture

Architecture and Design: A Food-Focussed Interview with NH Architecture

NH Architecture is one of Melbourne’s leading architecture studios and currently they are working on a number of retail precincts where food and hospitality are central to the development. Having partnered with Future Food on a number of projects over the years, we sat down with NH’s Managing Director, Roger Nelson, to talk about his view on food and design and what is considered by an architect when a hospitality precinct is being developed.

Designing Your Front of House, Back of House and Counter Spaces for Maximum Sales Potential

Designing Your Front of House, Back of House and Counter Spaces for Maximum Sales Potential

The way a customer rates a place is not on the size or scale of the shop, it is how immersive and experiential the environment is and how it compliments the food offering - food and design need to work in harmony which means operational efficiencies and ergonomic design need to be implemented perfectly. Let’s delve deeper into the key considerations of a concept to ensure functionality meets clever and creative design.

Architecture and Design: Back of House

Architecture and Design: Back of House

We’ve learnt a lot about BOH design over the years as we’ve watched some set-ups fail to function and others thrive on clever design. It’s one of those things that unless you’ve been in BOH spaces a lot, it’s hard to know what will and won’t work and how to incorporate that into something that also looks great. So, here are four key points we always consider with the design team when thinking about back-of-house design to ensure the space functions well...