Problem:

With a wildly successful first location known for its high vibe, and a desire to expand into new neighborhoods and markets, Goddess and the Baker had to correct its many operational inefficiencies. Being take-away focused with a very large food and beverage menu, the programmatic requirements were extensive.

The luxe, energetic mid-mod femme vibe wasn’t easily scalable from a financial and schedule perspective, but the core brand essence was there.

Solution:

Creating design standards based on the existing brand essence was the first step. Taking a holistic look at what felt important, what was flexible, and what wasn’t. The brand already had a cult following, so growing in a way that felt recognizable to those loyalists was critical.

Taking a critical look at product construction and flow and addressing the operational pinch points was a top priority. Recommendations were made for layout revisions, innovative equipment swaps, and consolidation of programming to maximize space and minimize staffing requirements.

Commercial grade quickly available finishes and fixtures were specified in place of the residential products used in the original location, ensuring long-term durability and timely installation.

My role:

• Brand Standards Development

• Space Planning

• Food Service Equipment Layout, FOH/BOH

• Design Development*

• Custom millwork

• FF&E

• Sketchup Model & Renderings

• Construction Documents

• Art Curation & Procurement**

*Indicates collaboration w/ Principle Designer
**Indicates collaboration w/ Owner

Design by Xan Creative
Architecture by MAI Architects
Photography by Xan Creative