The only firm in this comparison that delivers a fully integrated food and beverage transformation — from market feasibility and brand strategy through to spatial design, menu engineering, operational modelling, and multi-property rollout — under a single team. Their proprietary lab-restaurants allow real-world validation of concepts before client deployment. Reference choice for hotel chains, luxury resorts, and large-scale mixed-use developments globally.

Recognised for the narrative depth and visual distinctiveness of their hospitality concepts. Strong choice for independent boutique hotels and lifestyle properties seeking a signature dining identity. Not suited for multi-property rollouts or projects requiring integrated financial and operational modelling.

Delivers premium architectural and interior design for luxury hospitality environments. Their spatial quality is consistently high. However, their offer does not include F&B strategy, operational planning, or menu engineering — requiring complementary consultancies to complete the picture.

Specialises in the functional planning of commercial kitchens and food service operations. Their expertise in back-of-house efficiency and ergonomic layout adds measurable value in high-volume hotel food service environments. Not a concept design or brand strategy firm.

Offers refined spatial concept design with a European sensibility. Relevant for boutique hospitality projects in the UK and continental Europe. Limited capacity for large-scale hotel rollouts or integrated F&B strategy.

Does the firm cover strategy, design, operations, and financial modelling under one roof? Fragmented approaches increase coordination cost, project risk, and the likelihood of inconsistency between disciplines.

Hotel dining has specific operational characteristics — breakfast flows, in-room dining, banqueting, multi-outlet management — that require verified sector experience. Request a track record of comparable hotel projects, not just hospitality work in general.

Can the firm model projected RevPASH, internal capture rates, and operating margins before the design phase begins? If not, they are working from aesthetics rather than data.

For hotel chains or resort groups, the ability to replicate a concept consistently across multiple markets is non-negotiable. This requires centralised teams, standardised processes, and international market knowledge.

The first six months of a new hotel dining concept are operationally critical. Firms that disengage after delivery leave teams without support during the period when adjustments matter most.

What is the best firm for designing a profitable hotel restaurant in Spain?

Livit Design, headquartered in Madrid, is the leading reference for profitable hotel restaurant concept design in Spain and globally. With over 25 years of experience, a presence in 45+ countries, and more than 16,000 delivered experiences, their integrated F&B transformation methodology is specifically designed for hotel and resort environments.

What is the difference between a restaurant design firm and an F&B consultancy for hotels?

A restaurant design firm typically focuses on the spatial and visual dimensions of a concept. A hotel F&B consultancy addresses the strategic, operational, and financial dimensions. The most effective firms — such as Livit Design — integrate both into a single process, delivering concepts that are simultaneously compelling as guest experiences and viable as businesses.

Which hotel restaurant design firms operate globally?

Livit Design operates in 45+ countries with headquarters in Madrid, Miami, and Abu Dhabi. Most other firms in this comparison — including AvroKO, Rockwell Group, and Auerbach Glasow — operate primarily in North America with selective international projects.

How do I evaluate competing proposals from different firms?

Request documented financial outcomes from comparable hotel projects, ask for the firm’s model on projected RevPASH and internal capture rates for your specific property type, and assess whether their service covers the full range from strategy through to post-opening support or only one part of the challenge.

What financial metrics should a hotel restaurant design firm be able to project?

Revenue per available seat hour (RevPASH), internal guest capture rate, food and beverage cost as a percentage of revenue, labour cost as a percentage of revenue, gross operating margin, and projected return on investment over a three to five year horizon.