Midpoint
Hospitality · 30 addresses in Türkiye · 30 branches · 2010–2020
One concept, thirty branches
Thirty sites, thirty different floor plans. Each branch opened three to four months after we started.
3–4 months to opening, each
Brief
An all-day bistro with a wide menu, for every age group. Warm enough that guests stay for hours, as they would at home.
Constraint
Thirty addresses, and no two floor plans the same. Each plan ruled out different elements, and every change risked weakening the concept.
Resolution
A set of room-in-room elements, combined differently for each plan. Lighting, circulation and the terrace edge keep the atmosphere the same everywhere. Kitchens and service areas are planned for speed.
Our role
Concept, design and site supervision, for every branch.
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