Kenneth Jaworski

Development and Design: horeca interieurarchitect

 

As the horeca world becomes more and more competitive and consumers demand more, the synergy between concept, brand and interior becomes more and more important. Interior Architects and designers with no operational horeca experience often deal with only one side of the project, leaving the end results seem disconnected with no connection between the menu, the name, the interior or the vibe...

 

As both an American-born, experienced Interior designer and a former restaurant owner and operator in a challenging market (Miami Beach, Florida), he understands the value of coherent and innovative concepts as well as unique interiors and how they need to work together.

 

From 1991-1994 he ran a visual design studio consulting on graphics and interiors for a wide range of clients. From 1994-1997 he designed and ran Mercury Restaurant in Miami with well-known American chef, Kerry Simon, who remains a friend and an advisor. In 1998 he returned north to Buffalo, NY where he continued work in design with offices in both Buffalo and New York, New York.

 

In 2000, he decided to move to The Netherlands for new challenges and started his own firm, working as interior designer with clients in the hospitality, fitness, horeca, retail and private sectors; building brands for some well known names in The Netherlands as well as creating stylish and unique interiors that had to please a very diverse client base and public.

 

In 2009 he decided to concentrate more on the challenge of working with clients to create complete horeca concepts, offering advice mostly in interior architecture and design but also in naming, menu directions and overall feel of the horeca. He shares the same strategy as many New York and London-based restaurants and restaurateurs that understand the value of a concept and interior design that makes sense and translating that into improved perceptions and most importantly, improved revenues and longevity. He is up to date with international restaurant developments and his first "total concept" projects will roll out in both 2010 and 2011.

 

What he offers is the ability to listen to your needs and desires as a horeca entrepreneur and measure these against the realities of the market and competition. He mixes in his 20+ years of experience in design and interiors to create a new and unique concept where all elements are carefully considered and designed as well as complete project supervision, specification and sourcing.  In addition, he can evaluate existing horeca to see where we can improve the experience, the design and the bottom line.