F&B strategy, hospitality interior design and professional kitchen planning for hotels, restaurants and hospitality development projects — from initial concept to visualisation, technical documentation and implementation support.
Engagements range from focused individual assignments to integrated hospitality projects combining concept, interior design, F&B development and operational support. The work connects commercial objectives, operational functionality, the interior environment and kitchen planning — from the first conversation through to opening.
Commercial and operational development for hospitality concepts, combining guest experience, operational functionality and business objectives.
Interior concepts and coordinated design documentation for hospitality spaces — restaurants, bars, lounges, hotel public areas, wellness spaces and other hospitality environments — balancing atmosphere, functionality, brand identity and operational requirements.
Technological kitchen planning that connects production workflows, equipment requirements, staff movement and the wider spatial concept.
Each discipline can be commissioned individually or combined into an integrated project approach.
Every engagement is defined by tangible deliverables, agreed scope and clear project responsibilities.
F&B concept framework
Operational planning recommendations
Budget and cost-control framework
Development priorities and pre-opening recommendations
Approved interior concept
Spatial and furniture layouts
Moodboards and material selections
Agreed 3D visualisations
Furniture, finishes and lighting specifications
Interior working drawings as defined in the brief
Technological layouts
Production flow and zoning plans
Equipment placement and specifications
Kitchen working drawings
The exact deliverables are defined by the project brief, agreed scope and contractual responsibilities.
Technical reference Every project starts with understanding the business model, operational requirements and physical constraints of the space.
Solutions are developed around functionality, workflow, investment priorities and long-term operational needs.
A current snapshot of active hotel, restaurant and kitchen design projects alongside selected completed engagements. Each project reflects the same working approach: clear scope, defined deliverables and direct collaboration from concept through to opening.
Current Project · Hotel F&B Current Project · Restaurant & Kitchen 
Completed · Restaurant Opening 
Completed Completed · F&B Consulting Concept Study · Interior Engagements follow five defined stages. The scope and schedule of each stage depend on the individual project — a focused consulting review and a full hotel interior and pre-opening programme are shaped very differently.
Stakeholder alignment, site reading, budget framing and feasibility — defining what the project must do and within which constraints.
Positioning, narrative, offer architecture and the operational and spatial logic that will support the concept.
Material, finish and lighting development, furniture and FF&E refinement, and 3D visualisations of agreed views.
Working drawings, kitchen technological documentation, equipment specifications and coordination with consultants.
Supplier coordination, site presence, recruitment support, service training and the first weeks of operation.
Note: Projects can begin or end at an agreed stage — the full process is not always required.
LOBANOV is led by Victor Lobanov, a hospitality professional with over 17 years of experience across kitchen operations, restaurant openings, F&B development and professional kitchen planning.
His approach combines hands-on operational knowledge with concept development, budgeting, spatial planning and design coordination — connecting the guest experience with the practical requirements of running a hospitality business.
Victor leads project briefing, F&B and functional concept development, operational planning and coordination. Depending on the project's requirements, specialist interior designers and technical partners contribute to visualisation, detailed documentation and other specialist disciplines.
Every project is structured around its specific requirements, scope and implementation goals.
Victor Lobanov leads the brief, concept development, functional planning and overall project coordination. Where required, specialist interior designers, visualisation artists and technical consultants are engaged according to the project scope.
This approach provides a coordinated point of contact while bringing together the expertise needed for each stage of the project.
Tell me about your hotel, restaurant or kitchen project. I will review the brief and get back to you to discuss the next steps.
