Quadrant Design, an architectural practice based in Reading, were in charge of designing the layout of a new Wagamama restaurant on Wigmore Street in central London. Wagamama is a popular Japanese restaurant with over 130 locations in the UK and a total of over 190 worldwide. Wigmore Street runs parallel to Oxford Street with Regent's Park to the north and Hyde Park to the south-west. Its central location means there is a large collection of restaurants supplying both offices and tourists alike. Quadrant are specialists in restaurant design having created restaurants for the likes of Pizza Express, Tortilla and Coppa Club. Quadrant needed a way for wheelchair using customers to get from the entrance at street level down to the main restaurant area, 660mm lower. We met with the architect and site manager at Wagamama, Wigmore Street to discuss the aesthetic they were looking for and how this could be achieved.
The platform lift at Wagamama Wigmore Street would be replacing a pre-existing ramp. As we've found with several restaurants there is a conflict between whether to go for a lift or a ramp. Ramps are usually more affordable however they take up table space and so limit the amount of covers the restaurant can have at any one time. This then impacts the long term profitability of the restaurant. The architect decided that the lift would be the better option. The overall footprint of the lift is 1350mm x 1700mm, which equals 2.23m². On the other hand a DDA compliant ramp with a rise of 635mm would have a footprint of nearly 15.5m². Comparing the restaurant before and after refurbishment, the surplus space equates to at least 20 covers. This shows how a lift can maximise a restaurant's potential and boost its overall profits. The lift's platform measure 1100mm x 1400m with glass doors and panels on all 4 sides to match the modern aesthetic of the restaurant. The metalwork was finished in the same dark grey used in the rest of the restaurant. The lift was installed in time for Wagamama Wigmore Street's grand opening.
Year Completed: 2018