We led the process of updating the interior design and supervised the implementation of the pilot premises. The interior design concept was integrated with the new brand identity. Also, the gastronomic proposal was updated by the prestigious chef Jesús Almagro, making it more local and personalized.
B) Prototype implementation
Gambrinus Gastro-Cervecería prototype restaurant was managed from the analysis phase to the opening. In the post-opening, several adjustments of the concept were managed, according to the result of the market test.
C) Franchise Design Book
Once the market test and the ulterior adjustments to the concept were made, we created the Design Book for the expansion with a franchise business model. This document includes all technical and aesthetic characteristics a franchised restaurant should meet. It also includes the definition of furniture, equipment and decoration of the brand.
D) Expansion and analysis of opportunities
During the entire period of creation and initial expansion, we made all the feasibility analysis of properties for the implementation of the brand. To do this, we implemented our innovative agile methodology developed by THE INNOVA ROOM, with which the client can obtain a very accurate investment evaluation in less than 24 hours.
Interior design concept and development: Labmatic
Visual identity and communication: Branward
Image source: corporate website of Beer & Food (later became Avanza Food)