An open letter to current clients…..
I had an absolutely amazing experience last night and wanted to share some of the more enlightening moments and revelations.
A few quick notes on the business that I am developing through the work we are doing together in conjunction with my own philosophy, creative strengths and beliefs.
A Holistic Environmental Design approach dictates that: harmonizing all aspects of an immersive, memorable, multi-sensory experience is the key to creating a loyal customer and employee relationship. I pride myself on being a moderator between owners, staff, customer, experience and product. My ability to communicate and extrapolate creative and functional information in order to maximally enhance the experience for all is where I'm finding my true contribution to be. Cuisine blends with environment, blends with acoustics, lighting blends with aroma, etc. A complimentary, unified, immersive experience. Environment is only one piece of the puzzle. An enthusiastic, inspired staff will be excited to come to work and deliver the core the message of the owners, chefs and designers.
Last night I employed this approach and the experience was remarkable. Gathering source data from staff, chefs and managers about what they thought would enhance the experience for themselves and the customers. These are the daily soldiers, on the ground, grass roots, immersed in the daily experience. Taking note of some of the obstacles that they felt could be removed or improved upon. I then take the average of that source data and present to you, the overlords. Jk.
I started out at (adjacent bar, same owners), talking to the staff about interior design, vibes and having a drink. I was soon met by (manager), who's energy is spot-on and beautifully enthusiastic. We went to (proposed restaurant space) together where she introduced me to the chef and staff.
Talking very transparently about what I was tasked with doing to them all. One of the amazing things about L.A. restaurant staffs is that just about everyone is creatively inclined.
They communicated to me, some reluctantly, some very openly about what they had observed about the flow of the restaurant’s service and space.
It was decided that I would come back early next week for a meal to gather some of the answers to questions I had left them with. The chef in particular wanted some time to think about some traditional symbols or meaning that could be used as motifs or enhancements to his art. So much great information was gathered and a sense of excitement permeated the encounter.
I feel confident that I can extrapolate the core spirit of the gathered information in the form of design moves. I'd like to go back next week and try the cuisine, which I did not last night.
At that point I can filter things down into a presentation for you all.