Completion:  

2020
Location:

Dean St., Providence, USA

Client:

Helado Taiyaki

Design Team:

 Antonio Timarchi, Alessandra Contreras, Bryan Michie.
Project Team:

Cesar Michie,  Marco Defruscio, Stefano Paz, Kevin Aguilar.

Ice Cream Shop

RETAIL REMODELING PROJECT

ABOUT THE PROJECT

For our first small-scale retail project, we were commissioned to redesign a one-story building for an ice cream parlor. The place was designed based on a mixture of wood tones and pop colors. This project unites the pop style with the rustic style and produces a hybrid that projects these in harmony.

The great challenge of this project was to manage a tight budget and develop an interior design that responds both to the needs of the client and to the current reality, COVID-19. 

The distribution of spaces and the distribution of tables for diners had to be rethought based on current guidelines, taking advantage of every last square foot of the premises.

 
retail design
retail design
retail design Michie Design & Build
 
retail design
retail design
Michie Design & Build
Michie Design & Build retail
ice cream shop Michie Design & Build