Havwoods, a leading engineer of elegant wooden flooring, speaks exclusively to Franky Rousell at Jolie Studio. Design Insider is thrilled to share with you the findings of Havwoods, which includes insight into the beginning of Jolie Studio, Frankie’s new design direction & approach and a Q&A relating to our Bar and Restaurant Campaign.
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Franky Rousell founded Jolie Studio in 2017 after she had worked in the design industry for several years, primarily in the workspace sector. During this time Franky found that many workspace designs did not meet the client’s requirements in terms of the emotional side of things. Designs often looked beautiful on paper but lacked personality and human touch – they pleased the eye while there was nothing available for the other human senses. This was the very starting point for Franky to develop an alternative approach to design.
‘I felt we needed to take a whole new direction and approach for every design from the starting point of what we wanted people to feel and experience when they entered a space. I stared the journey by meeting with a lot of experts to really understand human psychology. I spoke with neuroscientists, someone who was a Professor of Touch, I learned about the psychology of colour, aromatherapy and spoke with a Gastronomist too to understand eating experiences,’ Franky recalls.
Franky then went on to establish Jolie Studio delivering a new kind of design approach considering not only materials and colours but also soundscape, fragrance and even taste. Jolie Studio worked initially on commercial projects and but then expanded also into residential design.
‘At Jolie Studio we don’t design to the latest trends but with human psychology in mind. With our designs we aim for longevity with a strong link to sustainability, and we want to create feelings of community and connection with people. We often find that there is a real need for people to talk about their emotions and experiences. For us this is so important that we are able to connect with our clients on this level and to really understand what they are looking for from the design; what do they want people to feel and to experience in a space,’ Franky explains.
How have you used your unique design approach in the bar or restaurant sector?
‘We always analyse the offering to get under the skin of the brand, and to immerse ourselves in the concept. From the desired demographic, the menu, the backstory – we find the USP and start to create a unique interior identity, always with the customer’s sensory experience at the forefront.
We plan spaces to evoke certain feelings for the customer from when they walk through the door, to sitting down, eating, drinking – or even using the bathroom. Each space is considered as its own unique experience. We curate the colours and textures, specify lighting temperatures and levels and introduce fragrance to compliment the menu.
We love using wood for flooring as it is naturally comforting and welcoming and it radiates positive energy. In terms of the colour itself, brown promotes the sense of strength and reliability. It is present in nature and therefore provides a primitive connection to nature. It strengthens the feeling of longevity too as the floor is going to be there for a while and so it is often seen as a good investment.
Even soundscapes are considered carefully within the interior design. This not only subtly changes the atmosphere but impacts the entire experience. Sound can change the way we perceive certain tastes, so it’s important to us to consider every sense to make this experience personal and elevated.’
How does your approach impact on the success of a bar or restaurant?
‘We focus on the experience and emotional response of the customer rather than designing for trend or fame. The food and drink are just one element of dining out, so we concentrate on the rounded experience; from our anticipation upon entering, through to feeling relaxed to aid digestion, or just setting up a peaceful environment to facilitate conversation; our goal is to leave a memorable and lasting impact on the customer, and we create something completely unique for each Restaurant or Bar. Putting the customer first is in itself is a driver of success, stimulating return visits and genuine personal recommendation.’
Do you have any key bar or restaurant projects which you could tell us about?
‘We are currently working with the creator of exciting new food and cocktail concept, with 2 potential venues set to open in 2021. Mule launches its first concept space early next year, in Ancoats – a district that now sits at the heart of Manchester’s food and drink scene, neighbouring some incredible eateries and Manchester’s first Michelin star restaurant.
In such uncertain times for this sector, it is more important than ever we create safe, welcoming environments, so Mule’s destination-driven concept will transport us from the busy Manchester curb side, to a restorative Saharan desert adventure. Magical lighting, soft gentle curves, sandalwood aromas and colourful glassware at its heart; we can’t wait for the world to experience this delicious menu and unique environment!’
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