The Terrace Restaurant, ZSL London Zoo
Interior Design - Hospitality
A £4.6m, three-year architecture and interiors project to remodel ZSL London Zoo’s main visitor hospitality space – The Terrace Restaurant - in order to cope with hugely-increased visitor numbers and the need for more back-of-house space, as well as ensuring the space could function as a venue for special events.
The restaurant’s capacity has nearly tripled as a result, from 240 to 700 covers (making it one of the UK’s largest day-visitor restaurants), whilst the building’s footprint has also increased by almost 1,000 sq m, to include two expansive terraces and a hugely-increased mezzanine floor area.
‘Customer reaction is fantastic. At peak times, the restaurant feels spacious and calm and functions extremely well. At the same time, we have reduced energy consumption by about 40%.’
Robin Fitzgerald, Zoological Society of London
National Railway Museum Restaurants
Interior Design - Hospitality
A complete redesign of the National Railway Museum’s hospitality offer - following a commission by long-term client Levy Restaurants UK, who provides catering services at the Museum - in order to create high-quality spaces, contribute to the Museum’s financial sustainability and enhance visitors’ experience.
The radical revamp involved the rebadging and redesign of the popular attraction’s two main restaurants, as well as creating a third new offer in an external, courtyard space.
Sales have since improved by 26%, contributing towards the Museum’s upkeep. Additionally, the ability to serve large numbers of customers efficiently while maintaining optimum service standards has reduced queuing times and led to vastly improved penetration. The restaurant offer has developed into a destination experience and become an integral part of the Museum visit: a key success criterion for the development of the project in a world-renowned heritage site.
Completion coincided with the launch of the Museum’s Great Gathering exhibition, which attracted approximately 10,000 visitors per day and generated national and international press and TV coverage. These visitor numbers were unprecedented, so the new catering formats were tested to the limit. Customer flow could not have been smoother; a fact reflected in exit polls and customer feedback.
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