Formats for food hospitality.

Format

Food Design Lounge

An innovative format that combines design, food and hospitality into one sensorial experience. Food becomes a strategic and emotional medium, designed to foster engagement, storytelling and value creation.

• External model — temporary hospitality for fairs and key meetings
• Indoor lounge corner — showroom and concept store
• Clubhouse model — clubs and membership lounges

Concept

Majlab — Qatar Design Community Clubhouse

The first Design Majlis Lab: Arabic majlis culture and the Italian design approach gathered around the contemporary hearth. Fire evolves into induction while keeping the same aggregative, relational energy.

Developed with Sensory Design under the supervision of Luca Fois, co-creator of the Fuorisalone.

System

The Food Design Menu

Plant-based, sustainable, halal, designed products — a menu system built for clubhouses, lounges, upscale delivery, micro-catering and kiosks, with preparation procedures that run on simple equipment.

fooddesign.menu

Method

Made Like in Italy

A process specification that keeps the originality of Made in Italy when a product is made abroad — from Genovese Pesto produced in Qatar with DOP basil grown locally, to other milestones of the Italian food heritage in a km-zero logic.

Licensing

Licensed food systems

Through Food Lifestyle Srl (Milan, since 2017) Paolo Barichella licenses his food systems — Coolella, La Cucina Efficace, the Coffee Design Kit and Restaurant 4.0 — to HoReCa and foodservice operators, with:

• manuals and procedures for back-office regeneration and front-cooking finishing
• high-quality semi-finished products and ingredients
• equipment, machines and technologies
• choreographic menus that cross product areas