CLIENT: Frank Nicholas

SIZE: 155sqm

FITOUT BUDGET: <$300,000

SCOPE: Design a new North American Creole and Cajun brand and fitout design strategy for a restaurant in New York Bar style. This was an adaptive re-use project transforming an abandoned fitout. The outcome was low cost and of low environmental impact.

KEY MARKETS: Affluent local adult population aged 25+

PHOTOGRAPHER: Barton Taylor

TESTIMONIAL: “Wow, the restaurant looks and feels incredible.  Everyone is praising your design. Thank you so so much” Frank Nicholas, Owner

RETURN ON INVESTMENT: Traded above break-even amidst a difficult market and higher financially-backed competition for the term of the lease before being sold.