CELTIC DRAGON DESIGNS

Often overlooked in selecting a design team for a food and beverage outlet is the operational expertise and understanding of the food and beverage business by the designers. Roger Finnigan, the leader of the Celtic Dragon design team, has over 25 years of experience in the hospitality industry. Having worked in all the line positions at the unit level provides Roger the understanding of flow and function of the service staff, that most commercial designers do not possess.

Combining the aesthetics of the room with the operational needs of the staff is a priority for the Celtic Dragon design team. Throughout the design phases, the flow and function of both guests and service staff are studied and analyzed. The atmosphere and ambiance of the decor and furnishings must compliment the flow and functionality of the operation.

The Celtic Dragon design team approaches the finishing design elements by physically sitting in each seat and viewing the room, analyzing what the guest will experience. In addition, the team walks through all steps of service for each seat to insure the functionality of the layout. Only after this is done, does the interior design become finalized.

After 3 months of operation, a member of the Celtic Dragon design team meets with the operations team and makes any changes needed to further enhance the guests experience and fine tune the operational needs of the service staff. This "fine tuning" phase could mean removing seats, adding seats, adding a service station or simply changing lighting levels. All aspects are discussed, studied and enhanced to maximize service, atmosphere, guest comfort and satisfaction.