Contract - Perspectives: Rocco Laudizio

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Perspectives: Rocco Laudizio

01 November, 2009



Notable projects:
N9NE Restaurant, Ghostbar, Calphalon Culinary Center, Soundbar, Y Bar, Popin’ Burger, Moto, all in Chicago; Charro Restaurante and Umami Moto in Milwaukee.

What do you consider to be your greatest professional achievement?
Having the ability to select the best projects and clients.

What inspired your career choices?
The ability to be the best at what you do. You need to have love for your career before you go into it.

If you had not selected architecture/interior design, what other profession might you have chosen?
Full-time race car driver.

What are the biggest challenges facing restaurant designers today?
The challenges of working with owners and partners and the budgetary commitments.

What is the best thing you’ve learned in the past 10 years?
How to implement your ideas and convince the clients that the concept will work, and they usually do.

What do you consider the worst invention in the past 100 years?
Duct tape.

What advice would you give to A&D students or those just starting out in the field?
Learn how to deal with these particular clients, and try to learn about the business of running a restaurant and or nightclub before designing the space and or concept.

What advice would you give to clients on how to create a successful restaurant project?
Do your research on the operations needed and budget your design concepts. Budget + design = success.

How do you foresee the future of design changing?
More green and budget-minded.




Perspectives: Rocco Laudizio

01 November, 2009


Notable projects:
N9NE Restaurant, Ghostbar, Calphalon Culinary Center, Soundbar, Y Bar, Popin’ Burger, Moto, all in Chicago; Charro Restaurante and Umami Moto in Milwaukee.

What do you consider to be your greatest professional achievement?
Having the ability to select the best projects and clients.

What inspired your career choices?
The ability to be the best at what you do. You need to have love for your career before you go into it.

If you had not selected architecture/interior design, what other profession might you have chosen?
Full-time race car driver.

What are the biggest challenges facing restaurant designers today?
The challenges of working with owners and partners and the budgetary commitments.

What is the best thing you’ve learned in the past 10 years?
How to implement your ideas and convince the clients that the concept will work, and they usually do.

What do you consider the worst invention in the past 100 years?
Duct tape.

What advice would you give to A&D students or those just starting out in the field?
Learn how to deal with these particular clients, and try to learn about the business of running a restaurant and or nightclub before designing the space and or concept.

What advice would you give to clients on how to create a successful restaurant project?
Do your research on the operations needed and budget your design concepts. Budget + design = success.

How do you foresee the future of design changing?
More green and budget-minded.

 


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