Ann Squires Ferguson on Bar & Restaurant Design That Drives Experience and Revenue

In this episode, Shawn Soole sits down with Ann Squires Ferguson, interior designer and hospitality space strategist, to explore how design shapes behaviour, influences service flow, and ultimately determines whether a hospitality venue succeeds or struggles.From restaurants and bars to multi-use hospitality spaces, Ann breaks down how thoughtful design goes far beyond aesthetics — impacting staff efficiency, guest comfort, dwell time, and revenue. This conversation connects design thinking to real operational outcomes.🧠 What You’ll Learn• How interior design directly affects hospitality operations, service flow, and guest experience• The psychology of space: how layout, lighting, materials, and scale influence behavior• Common design mistakes operators make — and how to avoid expensive missteps• How to design hospitality spaces that support both brand identity and team performance• Live Q&A: renovation planning, budget trade-offs, and future-forward design trends⏱ Timestamp Highlights (Approximate)• 00:02:30 – Ann’s background in interior design and hospitality space planning• 00:14:45 – Designing for function first: flow, efficiency, and human behaviour• 00:29:00 – Brand-led design: translating concept into physical space• 00:43:10 – Live Q&A: renovations, mistakes to avoid, and working with designers• 00:58:00+ – The future of hospitality design: flexibility, wellness, and longevity🎯 Who It’s ForHospitality operators, restaurateurs, bar owners, developers, and anyone planning a build-out or renovation who wants spaces that look great, work hard, and last — not just photograph well.✅ If You Loved This Episode• Hit Like• Subscribe and ring the 🔔 for more conversations bridging design, operations, and culture• Drop your biggest design takeaway or question in the comments• Share this episode with your partners, designers, or anyone planning a hospitality space