World-Class Restaurant Interior Design 

TGP International provides end-to-end hospitality interior design, including concept and narrative development, space planning, schematic and detailed design, finishes and material selection, 3D visualisation, FF&E, wayfinding, environmental graphics, construction drawings, tender support, contractor coordination, site supervision, quality control and snagging. The precise scope is tailored to the venue, project stage and client requirements.

We design destination restaurants, hotel restaurants and bars, cafés, bakeries, casual dining venues, food halls, quick-service restaurants and competitive socialising concepts. We also work across private members’ clubs, mixed-use developments and large-scale hospitality destinations. Each interior is shaped around its audience, location, operating model and commercial objectives.

Yes. Restaurant interior design is a core TGP International specialism. We design distinctive dining environments that bring the brand and food concept to life while supporting guest flow, service delivery and day-to-day operations. Our hospitality expertise allows us to consider the complete experience, from arrival and atmosphere to seating, service routes and back-of-house requirements.

Yes. We work with hotel owners, operators and developers to create restaurants, bars, lounges, cafés, breakfast venues and all-day dining concepts. The design can complement the wider hotel identity while giving the F&B venue enough character and commercial appeal to attract both staying guests and local customers.

TGP International combines interior design with hospitality strategy, brand development, operational expertise and commercial kitchen planning. This multidisciplinary approach means design decisions are informed by the concept, customer, menu, service model and operational requirements—not aesthetics alone. It also allows clients to access complementary hospitality expertise through one integrated team.

We begin by understanding the brief, brand, target audience, site, operating model, budget and commercial goals. The project then typically progresses through concept design, schematic development, detailed design, technical documentation and delivery support. At the outset, we agree a tailored scope, programme, responsibilities and approval process with the client and wider consultant team.

Ideally, the design team should be involved during the earliest stages of site planning or concept development. Early appointment allows layout, capacity, customer flow, kitchen requirements, services and budget considerations to be assessed before major decisions are fixed. We can also join existing projects at a later stage to develop, review or deliver an established concept.

Timelines depend on the size, complexity, location and scope of the project, as well as approval, procurement and construction requirements. A complete restaurant concept and interior design programme may take several months and can extend beyond nine months for larger projects. We provide a detailed programme once the brief, site conditions and required deliverables are understood.

Fees are developed around the project’s scale, location, programme and required level of service. Factors include the size of the venue, the current design stage, the number of areas involved, technical requirements and whether support is needed during tender and construction. Following an initial discussion, we provide a clearly defined scope, deliverables, timeline and fee proposal.

Yes. We work on new openings, refurbishments and the repositioning of existing hospitality venues. For refurbishment projects, we assess what should be retained, improved or replaced, helping clients refresh the guest experience, strengthen the brand and improve operational performance while making effective use of the existing asset.

Every project begins with an understanding of the brand vision, commercial positioning, target customer and local context. We translate this into a clear design narrative that guides the layout, materials, colour, lighting, furniture, graphics and guest touchpoints. For international projects, global hospitality insight is balanced with local culture, customer expectations and market realities.

Effective hospitality design can support commercial performance by improving capacity, customer flow, service efficiency, dwell time, staff movement and the use of revenue-generating space. We consider these factors alongside atmosphere and brand experience, creating venues that are both memorable for guests and practical to operate.

Yes. TGP International provides specialist commercial kitchen and back-of-house design, including operational feasibility, service-flow planning, kitchen layouts, equipment specification, storage, production infrastructure and MEP coordination. Integrating front- and back-of-house planning helps create a more efficient relationship between food production, service and the guest experience.

Yes. We regularly collaborate with client-appointed architects, project managers, engineers, kitchen consultants, contractors, suppliers and local authorities. Responsibilities and information requirements are agreed at the start so the design can be coordinated efficiently and developed in accordance with the project’s technical, statutory and delivery requirements.

Yes. TGP International has delivered hundreds of hospitality and F&B projects across more than 15 countries. We combine international design and operational experience with local insight, working with clients and consultant teams across multiple markets while adapting each concept to its cultural, commercial and regulatory context.

We consider longevity, operational efficiency, adaptable planning, responsible material choices, maintainability and evolving guest expectations throughout the design process. The appropriate approach depends on the project brief and local requirements, but the goal is to create an interior that remains relevant, practical and commercially effective beyond its opening period.

Yes. Depending on the agreed appointment, we can provide technical drawing packages, tender support, responses to contractor queries, design coordination, site supervision, quality reviews and snagging. This helps protect the design intent and resolve issues as the project moves from documentation into construction and completion.

Useful starting information includes the project location, venue type, approximate area, site or architectural drawings, target opening date, budget parameters, intended customer, operating model and any existing brand or concept material. If some of this is still being developed, our advisory and concept teams can help establish the strategic foundations before the interior design begins.