
Interior and façade design for restaurants, cafés, and hotels
We design functional and commercially efficient HoReCa spaces - from concept and visualizations to technical documentation and support during implementation.
Who is this service for?
Our projects are for you if:
you are planning to open a restaurant, café, or hotel from scratch;
you are adapting a space to the HoReCa format;
you are carrying out a redesign or rebranding of an operating venue;
you want to increase the number of seats and improve space efficiency;
you are launching a chain format or a flagship location;
you work with investors and need a clear, feasible, and implementation-ready project;
We work with business owners, investors, and managers who value not only visual solutions, but also functionality, financial performance, and real-world feasibility.
Our specialization in interior design
We design interiors and façades for HoReCa and hospitality venues, taking into account operational specifics, guest and staff flow, as well as functional and safety requirements.
Food & Beverage:
restaurants
cafés
bars and pubs
bakeries and pastry shops
fast food and street food outlets
food courts and food halls
Hotels & hospitality:
rooms and apartments
hotel restaurants and bars
lobbies and reception areas
breakfast rooms and common areas
SPA and wellness zones
summer terraces, entrance areas, and façades
We design both individual areas and turnkey projects — from concept to full technical documentation.
We create projects focused on:
the venue concept and business format
the defined budget and stage of implementation
the technological process as well as guest and staff flow
Our approach
We treat interior design as part of a business project, not as a standalone visual task.
That’s why the foundation of every project is functionality, logical processes, and the real feasibility of the proposed solutions.
In our work, we take into account:
the venue concept and target audience
the service format and space usage scenarios
technological processes as well as guest and staff flow
sanitary, fire safety, and operational requirements
the project budget and its implementation stages
Why it matters
A HoReCa or hospitality project works only when it:
does not hinder staff operations
supports kitchen and service technology
is adapted for intensive use
meets regulatory requirements
can be executed without constant revisions
That’s why we create solutions that are practical in everyday use, easy to approve, and realistically achievable.
When needed, we work in close cooperation with technological design and engineering disciplines, which allows us to avoid conflicts between design, technology, and implementation.
Selected projects








Scope of interior design documentation
Depending on the project format and stage of implementation, we prepare a full or partial set of design documentation.
Layout and construction solutions
site survey of the existing condition and demolition plan (if required)
installation / construction works plan (if required)
functional layout and remodeling
furniture and equipment layout plan
furniture and equipment schedule
Podłogi, ściany i sufity
floor finishes plan
skirting board layout and joint details
ceiling plan
ceiling trim layout and joint details
wall elevations with and without furniture and equipment
wall elevations with tile finishes, including joint details
wall tile specification
Finishes and materials
specification of finishing materials
schedule of applied solutions and finishes
Lighting and electrical installations
layout plan of sockets and power points
lighting plan
lighting scenarios and control zones plan
general specification of electrical and lighting installations
Low-voltage installations and multimedia systems
multimedia systems layout plan
CCTV system layout plan
Installation disciplines (within the interior scope)
ventilation connection layout
water and sewage connection points plan (if required)
sanitary fixtures schedule
Furniture and custom elements
concept drawings of furniture for purchase or further development by the contractor (if required)
Visual materials
technical 3D views for verification of design solutions
photorealistic visualizations:
from 4 to 8 views for each space
360° panoramas of two key areas for a better perception of the space
Custom scope of interior design
The scope of design documentation is defined individually — depending on:
the type of facility
the size
the project stage
the budget
the implementation requirements
Upon your request, we will prepare an optimal documentation package covering only the elements necessary for your project, taking into account the specified conditions and assumptions.
Request an interior design project quote
Leave an inquiry — we will contact you, уточнить details and prepare an offer including the project quote and implementation timeline.
Project cost and pricing principles
The project cost is determined individually — depending on the scope of work, the size of the facility, and the stage of implementation. Alternatively, we can adjust the scope and level of complexity to match the planned budget.
The project cost is directly influenced by:
the type of facility (food & beverage, hotel, public areas)
the total area and complexity of layout solutions
the selected project format (conceptual, detailed design, comprehensive)
the scope of design documentation
the implementation timeline
the need for author’s supervision
+48 452 904 445 PL EN RU (WhatsApp)
Services and consultations
Mon - Fri 8:00 - 18:00
ul. Kościuszki 101, 90-441, Łódź
Działalność prowadzona jest poprzez Fundacja Rozwoju Przedsiębiorczości "Twój StartUp" ul. Żurawia 6/12 lok. 766 00-503 Warszawa, Polska VAT Number PL5213641211 BDO: 000460502 KRS 0000442857 NIP 5213641211 REGON 146433467
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About us
Restobusiness provides consulting and full support for launching cafés, restaurants, hotels, and resorts in Poland. We create business plans, develop technological projects, implement operational standards, and optimize processes. With our expertise, your HoReCa project can start smoothly, efficiently, and with minimized risks.
