Boutique Design - October 2017 - 42

PESCE AL FORNO, ODESSA, UKRAINE

WHAT TYPES OF ALTERNATIVE VENUES ARE ON YOUR RADAR?
AND DO THEY OFFER ANY TAKEAWAYS FOR F&B?

Hybrid concepts are now pertinent (for example a coffee house and a
flower shop). Unexpected combinations can give new meaning to an
already familiar format. The Food Space canteen, which is located within
a business center that primarily houses IT companies, is a good example.
For that project, we created a game-inspired concept with coworking
areas scattered among a series of kitchens.
HOW DO YOU STAY INSPIRED? AND DO YOU THINK IT'S IMPORTANT TO
MAINTAIN A WORK-LIFE BALANCE?

Inspiration is usually gleaned from travel, when you discover something
new and unexplored for yourself. As for balance, we don't consider our
jobs work, in the truest sense of the word, because we're doing what we
love. With each project we have to deal with something new, so our work
can't be considered routine.

PURI CHVENI, DNIPRO, UKRAINE

WHAT ABOUT YOUR TEAM? HOW DO YOU KEEP THEM MOTIVATED
AND INSPIRED TO CREATE FRESH IDEAS?

We believe that designers should stay immersed in the endless information
flow-exploring new materials and studying new solutions. A definite stimulus for our team is a group site visit, where we can both see and evaluate the
results of our work and discuss any points of dispute that have arisen.
YOUR RESTAURANT DESIGNS OFTEN SHOWCASE BOLD PUNCHES OF
COLOR AND ELEMENTS OF SURPRISE. HOW DO YOU CREATE WOW
FACTORS WHILE STILL KEEPING THE LOOK REFINED AND RELEVANT?

WHERE ARE YOU BUSIEST?

Most of our projects are in Ukraine. Its capital city, Kiev, is seeing more and
more high-quality facilities and serves as a trendsetter for the rest of the
country. We've implemented our mission to create quality projects not just
there, but throughout Ukraine. Currently, out of the country's 24 oblasts, we
have projects in all but five! So we predict that in two years we'll have
covered all regions of the country with our work.
Beyond that, today we're working with a client in Saudi Arabia, we're
developing restaurants in Manhattan and the Dominican Republic, and
we're working on a large project in Astana, Kazakhstan.
AS YOU EXPAND GLOBALLY, WHAT'S YOUR NETWORKING AND
BUSINESS DEVELOPMENT STRATEGY?

We analyze what's happening in the restaurant business in Europe, the
Americas, Asia and the Middle East. This allows us to get a jump on our
competitors in the development and direction of certain projects, sometimes resulting in quite interesting hybrid design concepts.
Foreign owners usually come to us because they see our projects as
unique. We have a certain style, and they turn to us because our approach
is atypical for their market. 

boutiquedesign.com october 2017

ROMAN KUPRIYAN (PESCE AL FORNO); ANDRE Y AVDEENKO (PURI CHVENI, SA ZHA)

First of all, when designing it's necessary to define the concept, the layout of
the kitchen and which functions the venue will need to serve. If you answer
these questions, then the design requirements will be easy enough to spot,
and the wow factor will come of itself during the design process after the
direction is already set. We don't try to surprise just for the sake of it.

SAZHA, SUMY, UKRAINE

http://www.boutiquedesign.com

Boutique Design - October 2017

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