Mara Cakes

Location: São Paulo | São Paulo | Brazil

To start their homemade cake sales Bolos Mara sought StudioIno to take care of their store design.

The venue for the brand’s first store was a townhouse in the traditional neighborhood of Vila Mariana in São Paulo. The original space was well used to compose the final environment, and some elements helped keep the vintage atmosphere which is the original philosophy of the company.

The property which was already used as a commercial establishment was completely transformed to meet the needs of both production and service. The first floor of the serving area got a large sliding glass door, a tailored display counter with cashier and shelves for ready products. We used lots of glass for a clean and well-lit environment, and also for better display of the products.
“I was very pleased with the result, the goal was to create an environment that had a family feel for that pleasant moment of sharing a cake”, said Mara Raquel Siqueira, project owner and creator.

Taking advantage of the structure and integrating the areas, we managed to create an environment that was welcoming for the customer and at the same time functional for production.

VILLA GUSTO

Location: São Paulo | São Paulo | Brazil

Villa Gusto is a restaurant located on the ground floor of the Cidade Jardim Corporate Center commercial building. It has the capacity of 450 seats distributed in about 1,000 m2 (10,763 square feet) and serves breakfast, lunch and snacks.

The environment designed by StudioIno is sophisticated, with modern architecture and innovative finishes like the Hunter Douglas resin partitions, the balconies with heating and cooling technology in tempered glass and the screens and lighting in LED.

The kitchen was fully planned for usability, operational efficiency and natural resources use. Check out the details in the photo gallery

IBM – Birmann

Location: São Paulo | São Paulo / Brazil

The StudioIno design for IBM’s corporate restaurant in the Birmann building took into account all the details of comfort and flow.

Being a commercial restaurant with great people circulation, the space and the equipment were allocated intelligently, facilitating the operation and product supply and especially the consumer experience..

Santo Paulo Bar

Location: São Paulo | São Paulo / Brazil
Opening date: August 2008
Project size: 875.80 m² (9,429 square feet)

In the four levels every seat has a full view to the playing field. There are eighteen television sets, 310 seats, scenic lighting, completely themed soccer decoration and, of course, excellence in food and drink. This is the Santo Paulo Bar. Opened in August 2008, it is the first public bar built inside a soccer stadium in Brazil with full vision for the spectacle of the game. We took 10 months to develop the architectural design with the collaboration of several professional experts in their respective fields.
In the end, a total of twelve project versions were developed. The civil work took 58 days and a crew of nearly 200 employees worked on the project. The final investment was of 1.8 million Reais (around 720K dollars).

THE CHALLENGES

The bar is located on the first floor of the Morumbi Stadium. During the first site visit we found out that the project would be far more complicated than anyone had imagined. The stadium project signed by Vilanova Artigas did not have adequate infrastructure to support an industrial kitchen, there were only concrete everywhere. Unbeknownst to the customers, that was our greatest challenge: how to integrate the complex technology of an industrial kitchen to the original design without degrading it?

The challenge was overcome. The bar was entirely designed with a metallic structure and has four levels and a mezzanine. On the first level you find the foyer, the store, the VIP area, the central bar and the industrial kitchen. On the second level which is still covered by the concrete structure of the upper deck we have the couches and tables. On the third and fourth levels which are opened we have tables and bistros. The metal structure system is covered by wallboard and an additional layer of concrete floor bedding. The construction alternated materials such as concrete blocks, clay bricks and Dry Wall. The floor finishes range from porcelain to the synthetic grass.

On the walls black, white and red acrylic paints make up the environment. In the details stainless steel, Corian and glass integrate technology to the traditional method of construction.

THE FRONT OF THE HOUSE

The soccer theme was inserted into the front of the house to the smallest details. The tables are shaped as a soccer field, yellow and red cards are used to call the waiter and ask for the bill, the central bars has flags, goal bars and nets, and original autographed jerseys are hanging on the walls. Different materials were applied. The sound system, TVs, lighting and visual communication complete the front of the house in harmony with the architectural design. The space is designed for all audiences, the fanatical supporters, families or friends, everyone can join the party.

CLIENT’S TESTIMONIAL

“StudioIno was a very important partner in the Santo Paulo Bar project. They contributed with creative solutions aligned with the budget constraints at all stages of the project. The team commitment level was fundamental to the bar opening in the agreed time. I can say that StudioIno is part of project success”.

Pierre Albert Berenstein, Director of Retail Division | GRSA

Credits

Visual communication and branding: Parati Design.

Bacio Di Latte Gelateria

Location: São Paulo | São Paulo / Brazil
Opening date: January 2011
Project size: 165 m² (1.776 square feet)

In order to bring to Brazil a product inspired by the traditional Italian gelaterias, Bacio di Latte proposed the challenge of renovating a property in Oscar Freire Street to open its first unit. The two-story property houses the area of customer service, toilettes, laboratory for the gelato production, stock and office.

THE FRONT OF THE HOUSE

The front of the house project aimed at creating not only a pleasant area for enjoying the gelatos but also to express concepts such as purity and tradition that are part of the brand’s philosophy. The furniture design and the finishes picked – the choice for wood and white – were key to achieving this goal. Next to the tables, much of the lighting is natural which provides the customers with a pleasant experience and also contributes to the reduction of energy consumption. The flows were carefully studied to ensure operations efficiency and convenience to the customers. It takes only 30 seconds between finishing production of the ice cream to its being displayed in the window. The project also provided circulations and toilets accessible to people in wheelchair.

HIGHLIGHT

It was elected by magazines Veja São Paulo Eating & Drinking 2011 and Época The Best of Sao Paulo 2011 the best gelato in the city.

CREDITS

Technical lab design: Armando Pucci, Food Service consultant.

Unilever Studio Gourmet

Location: São Paulo | São Paulo / Brazil
Opening date: December 2009
Project size: 345m² (3,713 square feet)

Our briefing was to develop the architectural and interior design for the new experimental kitchens for Unilever Brazil making them the reference kitchens in the markets where they operate. These kitchens for the Food Solutions and Foods divisions – professional and retail markets, respectively – previously operated separately and were then being restructured in a new shared area: the Studio Gourmet. The activities that take place in the Studio Gourmet vary from training and qualification of customers and professionals in the food service market, culinary workshops for customers and guests, testing and products innovations research, development of various recipes, and others. It consists of two professional and two domestic kitchens, a tasting area, cabins for sensory analysis, a lounge and a library and it is located at the Unilever Brazil headquarters.

THE CHALLENGES

The space follows the best environmental practices in professional kitchens – which earned it the Green Kitchen seal – with stoves that use induction system and electrostatic hoods with water curtain, in addition to the maximum use of natural light. Moreover, the oil used in the preparations is collected and all the garbage is separated for recycling. Specific equipment and furniture for the needs of users such as the kitchen station, cooking island and the furniture for food tasting have been developed by the StudioIno Design and Strategy team to guarantee flexibility in space configuration.

THE AMBIENCE

The kitchens reproduce the ambience of the best restaurants or the home environment, depending on the purpose, always meeting stringent technical, operational, ergonomic and health specifications. Each kitchen was designed to be self-sufficient and to increase efficiency and productivity.

With the latest equipment, the Test and Applications Center is where new products are developed and tested, recipes are applied and personalized menus are developed for different clients. Finally, in the three sensory analysis cabins Unilever can optimize the development of innovation and perform testing and improvement of existing products.

CLIENT’S TESTIMONIAL

One of the space premises was to ensure flexibility of layouts. The proposal included counters with casters that facilitated transport as well as mobile stands of different sizes that provided different furniture configurations without losing the functionality needed in the kitchen. Consumers and customers visiting the space express enchantment and recognize our culinary expertise that is also present in this layout and furnishings. Recently we were visited by the Le Cordon Bleu School team and they loved the space.

Betania Gattai, Customer Service Manager| Unilever Food Solutions

CREDIT

Decoration project: Athié | Wohnrath Corporate Architecture.