About Studio 879
Interior design for restaurants that want higher revenue, better flow, and smarter spaces—not just better looks.
Studio 879 exists because while most owners focus on menus and marketing, it’s often the layout quietly holding things back. From how guests order at the bar, to how teams move during service, to how long people stay—space plays a bigger role in spend than most realise.
Why I started Studio 879
My background is in sales. But my interest in the built environment and interior layout planning goes way back—I studied architectural technology at university, and worked as an architectural technician before sales became the easier path.
Studio 879 is where I bring two strengths together: sales psychology and spatial strategy. Not to reinvent the industry—but to show restaurant owners how the right design decisions can impact profit, service flow, and retention.
Who I Work With
I work with restaurant owners who know something feels off—but can’t quite put their finger on it. Maybe spend-per-head has dropped. Maybe the tables are always full but the numbers still don’t add up. You’re not sure if it’s the layout, service flow, or how long guests stay—but you know it’s not just the menu, marketing, customer service or tech.
Design often starts with how things look. I start with how things need to work.
Studio 879 exists to ask the spatial questions that often get missed at the briefing stage—like why your guest dwell time is low, why bar service is delayed, or why your site redesign didn’t increase spend.
You’re running a busy space, but something’s not adding up. I help you improve spend-per-head, service flow, and guest experience—without touching your menu.
Your space looks fine, but something feels off. I look at floor plan inefficiencies, dead zones, and subtle friction points that affect spend and flow.
If you’ve outgrown your space but aren’t ready to relocate, we’ll stretch what you already have with smarter layout optimisation—not cramming.
You’ve invested before and didn’t see the return. I help you audit your design decisions, understand what’s working, and spot what’s quietly costing you.
This isn’t about aesthetic fixes. It’s about identifying how layout affects operations, where the friction points are, and how to increase spend per head without adding seats.
What makes this different?
Ready to explore what’s really happening in your space—and what it might be quietly costing you?
No pressure. Just three ways to think differently about restaurant performance, layout decisions, and what your space might be hiding.