About Spacely
Spacely Ltd. was set up in May 2003 by Matthew Sewell as an independent consultancy dealing with restaurant design and ergonomics. Since then Spacely has worked on over 180 projects with several national restaurant groups as well as numerous individual restaurateurs on the design and layout of restaurants, and how to keep them relevant in an ever changing world. Spacely’s particular concern is to look at the whole of a project, and ensure that all aspects are integrated towards the customer’s needs and goals, rather than the piecemeal approach so often found.
Matthew Sewell has been involved in the catering industry for the last 37 years, starting as a generalist but gradually specialising in design and the setting up of new projects. Starting as a graduate trainee with a vending company, he has spent time in several sectors, including seven years with Bob Payton of Chicago Pizza Pie Factory fame, and two years running his own French restaurant. Before founding Spacely Ltd. Matthew spent fourteen years at PizzaExpress plc, becoming design director and working on designs for restaurants all over the world.
Spacely designs restaurant, bar and café interiors and exteriors for maximum effectiveness in terms of space efficiency, ergonomics, style, value and ease of use. This is made possible by an intimate understanding of the process of service, and of the desires and needs of clients and their customers gained in completing over 180 projects all over the world. Elegant interiors and exteriors are created that incorporate real useability, giving dividends in fast and efficient service to enhance both the customer’s and the operator's experience. The same design principles are applied to all aspects of the operation resulting in a unity to the customer offer.
Spacely is dedicated to making design effective for operators and end users alike. Often spaces are designed to look good, but if they are not practical too, the customer’s experience is compromised leading to slower service, less repeat business, and possibly increased costs. Spatial design with the processes of service and use in mind, as well as controlling and enhancing customer expectation through designing the views and routes through are our speciality.
Design always starts with an understanding of both the client’s and the end user’s expectations, to focus effort where it is needed and appreciated. Space is expensive, so the best use of it is paramount. For maximum effectiveness, an ergonomic approach is best. Value is not just the cost of materials and labour, but the ease of use and streamlining of the process of service. Making space understandable for the customer is the key to ease of use.
We are happy to look at projects of all sizes, from small scale works to individual restaurants, all the way through to advising on the branding of an entire chain. We regularly work at both these extremes either alone or in conjunction with other specialists. Please feel free to
