Project

Shangri-La Hotel Kad Kafe is a concept design and feasibility study for refurbishment of a food and beverage interior in Chang Khlan, Chiang Mai. The site is located within an operating hotel with fixed base-build constraints and continuous guest circulation. The programme comprises dining areas, open-kitchen zones, service counters, and back-of-house support. Design Consultant Group was appointed for architectural concept design, interior planning, and feasibility assessment.

Planning is organised around a guest-led circulation loop with direct visual connection to kitchen and service zones. Seating layouts support variable occupancy and turnover. Sectional coordination addresses ceiling services, extract routes, and acoustic control. Operational sequencing separates guest movement, staff circulation, and food service paths. Material systems are selected for durability, hygiene compliance, and maintenance under continuous use.

Arrival / Guest Flow

The envelope and interior frontage are derived from circulation alignment and service screening requirements. Vertical framing establishes spatial order and conceals back-of-house interfaces. Lighting is integrated to support orientation and task clarity.

At entry, a central host plinth defines arrival and queue control. Access routes are legible and unobstructed. Guest circulation is separated from service movement. Back-of-house access remains concealed from public view.