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DV Studio Hospitality interior design studio for hotels and F&B brands.

10/16/2026

It’s Friday night.

You walk into a restaurant for dinner.

What’s the first thing you notice?

No right answer. I want to hear yours.

10/15/2026

Solo dining is growing, but many restaurants are still planned primarily around couples and groups.

Where does the party of one go?

The bar? A two-top? A communal table? A window seat?

Designing for solo diners isn’t only about comfort. It can also mean recognizing a guest segment that is already spending money in restaurants.

Are you leaving money on the table by not designing for solo diners?

10/14/2026

Two guests can walk into the exact same space and experience it completely differently.

Noise.
Lighting.
Seating.
Movement.

What works for one person may feel completely different to someone else.

Hospitality design should give guests choices and let them decide how their journey should be.

Do you agree?

10/13/2026

A hotel restaurant can support the hotel brand without disappearing inside of it.

The restaurants we remember usually have an identity of their own.

Atmosphere. Service. Food. Energy. Experience.

What makes you return to a restaurant inside a hotel?

10/12/2026

Breakfast is over. What happens to the restaurant next?

Does the morning setup disappear?
Does the lighting shift?
Does the seating feel different?
Does the atmosphere actually transition?

A hotel restaurant has to work for more than one daypart.

Does your restaurant change with the day?

10/09/2026

Who wins: operations or design?

Neither. A restaurant has to do both.

Operations: it has to work.
Design: it has to feel right.

The best design solves both.

Where do you see the biggest disconnect?

10/08/2026

Does your bar help people connect or block them from each other?

Bar design shapes behavior. Sightlines, seating and orientation can make it easier for people to see each other, talk and connect or unintentionally create barriers.

Design the bar for the behavior you want.

What are you seeing?

10/07/2026

Where does your takeout business go when the restaurant gets busy?

Takeout and delivery are part of the operation now, not an afterthought. When pickup traffic collides with dine-in guests, servers and the host stand, the entire restaurant feels it.

The space has to support both businesses at the same time.

How are you handling takeout during your busiest hours?

10/06/2026

Does your restaurant actually feel like your brand?

Your brand is more than a logo. It is what guests see, feel and experience from the moment they walk in.

The space should tell the same story as the food, service and brand.

Does your space actually feel like your brand?

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255 S. Orange Avenue Ste 104
Orlando, FL
32801

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