Products

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Design Insider

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At Novotel Brussels, WeWantMore has reimagined the hotel’s breakfast area as a space that evolves throughout the day, shifting from a family-friendly morning setting into a fully bookable event venue by evening.⁠
⁠
Inspired by Brussels’ iconic Flower Carpet, the design takes a subtle, layered approach rather than a literal one, using soft architectural forms, restrained colour and floral references to create a space that feels both calm and expressive.⁠
⁠
But what makes the project particularly compelling is how design directly supports performance.⁠
⁠
• Clearer circulation and family-focused layouts improve daily usability⁠
• Adaptable furniture enables seamless transitions from breakfast to events⁠
• A dual-purpose space creates new revenue opportunities through Zinnia Events⁠
• Thoughtful design has contributed to measurable improvements in guest satisfaction⁠
⁠
It’s a reminder that the most successful hospitality spaces today aren’t static. Discover the project - find the link in our bio! ⁠
⁠
#International #HospitalityDesign⁠

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Open post by designinsiderlive with ID 18002183954731855

At Novotel Brussels, WeWantMore has reimagined the hotel’s breakfast area as a space that evolves throughout the day, shifting from a family-friendly morning setting into a fully bookable event venue by evening.⁠
⁠
Inspired by Brussels’ iconic Flower Carpet, the design takes a subtle, layered approach rather than a literal one, using soft architectural forms, restrained colour and floral references to create a space that feels both calm and expressive.⁠
⁠
But what makes the project particularly compelling is how design directly supports performance.⁠
⁠
• Clearer circulation and family-focused layouts improve daily usability⁠
• Adaptable furniture enables seamless transitions from breakfast to events⁠
• A dual-purpose space creates new revenue opportunities through Zinnia Events⁠
• Thoughtful design has contributed to measurable improvements in guest satisfaction⁠
⁠
It’s a reminder that the most successful hospitality spaces today aren’t static. Discover the project - find the link in our bio! ⁠
⁠
#International #HospitalityDesign⁠

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Our panel had the pleasure of delivering the first discussion of the day at Global Hospitality Talks, and it was the start of a brilliant day!

We tackled a question that sounds simple, but is anything but: can creativity bloom on a budget?

In hospitality, conversations around cost, value, and design ambition are sensitive, layered, and often commercially charged, so hats off to my panellists. It is not an easy subject to discuss so openly in front of clients, peers, and the industry elite.

I was lucky to be joined by James Cavagnari, Damien Follone, Toni Black, and Danielle Madigan for such an honest discussion.

A few standout points:

James Cavagnari spoke about the importance of giving every project a strong personality from the outset. Before budget conversations begin, there has to be a clear sense of identity and intent.

Damien Follone reflected on how constraints can strengthen creativity. Handled well, limitations can sharpen ideas, refine the concept, and open the door to more meaningful local design solutions.

Toni Black made a strong point about timing. Too often, the hardest conversations happen too late, especially when the budget does not match the ambition of the product being pursued.

Danielle Madigan brought a vital procurement perspective, showing how much more can be achieved when procurement and suppliers are brought in early enough to collaborate properly, rather than react at the last minute.

Had we had a fifth speaker, an operator would have been a valuable addition to the conversation, able to respond directly to many of the points raised.

My closing reflection on stage was simple: we hear the same thing time and time again across this industry. People want to be involved earlier. They want better communication. They want a seat at the table sooner.

The real challenge is not identifying the issue. It is changing the process!

Thank you Can and Lorraine for inviting me back to the stage.

#GlobalHospitalityTalks #HospitalityDesign #InteriorDesign

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Open post by designinsiderlive with ID 18068315777653156

Our panel had the pleasure of delivering the first discussion of the day at Global Hospitality Talks, and it was the start of a brilliant day!

We tackled a question that sounds simple, but is anything but: can creativity bloom on a budget?

In hospitality, conversations around cost, value, and design ambition are sensitive, layered, and often commercially charged, so hats off to my panellists. It is not an easy subject to discuss so openly in front of clients, peers, and the industry elite.

I was lucky to be joined by James Cavagnari, Damien Follone, Toni Black, and Danielle Madigan for such an honest discussion.

A few standout points:

James Cavagnari spoke about the importance of giving every project a strong personality from the outset. Before budget conversations begin, there has to be a clear sense of identity and intent.

Damien Follone reflected on how constraints can strengthen creativity. Handled well, limitations can sharpen ideas, refine the concept, and open the door to more meaningful local design solutions.

Toni Black made a strong point about timing. Too often, the hardest conversations happen too late, especially when the budget does not match the ambition of the product being pursued.

Danielle Madigan brought a vital procurement perspective, showing how much more can be achieved when procurement and suppliers are brought in early enough to collaborate properly, rather than react at the last minute.

Had we had a fifth speaker, an operator would have been a valuable addition to the conversation, able to respond directly to many of the points raised.

My closing reflection on stage was simple: we hear the same thing time and time again across this industry. People want to be involved earlier. They want better communication. They want a seat at the table sooner.

The real challenge is not identifying the issue. It is changing the process!

Thank you Can and Lorraine for inviting me back to the stage.

#GlobalHospitalityTalks #HospitalityDesign #InteriorDesign

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Specify with confidence. Every company featured in the CIUK Annual Directory meets strict accreditation standards. When you work with CIUK members, you reduce risk and increase assurance.⁠
⁠
Explore accredited members via the link in our bio.⁠
⁠
#AccreditedSupplier #BritishDesign #CIUK

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Open post by designinsiderlive with ID 18039301277780986

Specify with confidence. Every company featured in the CIUK Annual Directory meets strict accreditation standards. When you work with CIUK members, you reduce risk and increase assurance.⁠
⁠
Explore accredited members via the link in our bio.⁠
⁠
#AccreditedSupplier #BritishDesign #CIUK

...

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At Elle’s in Coventry, Black Ivy Design has taken a different approach to social dining.⁠
⁠
Instead of the typical loud, industrial food hall model, the two-floor venue is designed as a more relaxed, layered environment, somewhere that feels as comfortable for a quick coffee as it does for an evening of food, drinks and connection.⁠
⁠
What makes the project particularly interesting is its focus on atmosphere over efficiency. By working with local kitchens and creatives, the space becomes more than just a place to eat. it’s a platform for community and emerging talent.⁠
⁠
It reflects a broader shift in hospitality, where the success of a space is measured not just by footfall, but by how long people choose to stay.⁠
⁠
Explore the project on Design Insider - find the link in our bio! ⁠
⁠
What makes a hospitality space somewhere people want to linger?

#commercialinteriors

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Open post by designinsiderlive with ID 18038560268575167

At Elle’s in Coventry, Black Ivy Design has taken a different approach to social dining.⁠
⁠
Instead of the typical loud, industrial food hall model, the two-floor venue is designed as a more relaxed, layered environment, somewhere that feels as comfortable for a quick coffee as it does for an evening of food, drinks and connection.⁠
⁠
What makes the project particularly interesting is its focus on atmosphere over efficiency. By working with local kitchens and creatives, the space becomes more than just a place to eat. it’s a platform for community and emerging talent.⁠
⁠
It reflects a broader shift in hospitality, where the success of a space is measured not just by footfall, but by how long people choose to stay.⁠
⁠
Explore the project on Design Insider - find the link in our bio! ⁠
⁠
What makes a hospitality space somewhere people want to linger?

#commercialinteriors

11 0

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