Growing up behind a bar is not recommended… unless you plan to become a hospitality interior designer or hospitality planning consultant. At just four years old, in the 500 year old family pub ‘Ye Old Farrier’s Arms’, in West Bromwich, Staffordshire, UK, home of the famous Albion soccer club, the young JC Scott was lifted up to bar tap height to ‘pull’ his first ‘draft’ of beer. JC’s grandmother ‘Maggie’ Harris ran this famous and historic pub for fifty years in the heart of Britain’s industrial midlands. The pub was so well known that she was visited by the Beatles and The Rolling Stones. Although he was raised in Canada, JC spent time there on many occasions. His father had been a fighter pilot in WW2 and his mother was a barmaid. You can guess the rest but England and ‘the pub’ remained a big part of growing up and learning the basics of the hospitality business from an experienced pro like his grandmother, as a boy was fundamental to his knowledge of the F&B Industry.
Based on a solid education in architectural history at Queen’s University with a minor in film and media, followed by extensive apprenticeship training with the Scandinavian trained Architect Wilfred Sorenson and then as production manager for the commercial graphic artist Carl Chaplin, JC developed a firm understanding of commercial design from the built environment through to the importance and value of branding. Grounded by his education, experience and long family history in the F&B business, JC Scott eco DESIGN takes on hospitality design projects from restaurant renovations to resorts in remote locations with equal confidence and experience proven by an unequaled track record of successful establishments still operating today.
This Vancouver Island based design company has an extensive portfolio which showcases scores of long term successful and timeless hospitality establishments, including pubs like Swans and the Stickey Wicket in Victoria, restaurants from the original Teahouse in Stanley Park to the recently renovated and expanded Fudo and Azuma Sushi Restaurants in Victoria. The list of design projects includes lounges, nightclubs, golf clubhouses and resorts. This portfolio of sustainable and long term success in the hospitality industry, which is famous for quick burn-outs, illustrates most clearly the true value of working with an experienced design consultant who is able to look at the industry from both the customer’s and the operator’s points of view.
In an industry where four out of five businesses are unlikely to last more than five years, JC Scott’s almost perfect track record speaks volumes about why good hospitality interior design and planning is much more than interior decoration. Many great looking restaurants do not achieve the timeless qualities necessary for success, and therefore lose their popularity as fashions change. JC avoids trendiness and bases his interior and hospitality designs on a solid knowledge of timeless styling which is the foundation for restaurants like The Marina in Oak Bay, Victoria. To be both contemporary and timeless is challenging to create, yet once achieved it means that restaurants like The Marina or The Stanley Park Teahouse have not needed constant renovations and updates to remain popular and successful therefore making their ROI very favorable.
For those who are serious about being successful in the hospitality business an interview and proposal are well worth consideration. To maintain a record of success JC Scott eco DESIGN prefers working with people who have experience in this challenging field or who have already engaged experienced staff so that technical discussions can be facilitated and understood. The perfect job today? An eco restaurant with 100 Mile Design principles, featuring local food, local materials and energy saving equipment. Bring it on, we are ready!
Growing up behind a bar is not recommended… unless you plan to become a hospitality designer. Based on a solid education, training and a long family history in the F&B business, JC Scott Design Associates takes on hospitality design projects with confidence. The company portfolio showcases scores of long term successful and timeless establishments, including pubs, restaurants and resorts. A portfolio of sustainable success in an industry famous for quick burn-outs, illustrates most clearly the true value of working with a designer who looks at the industry from both the customer’s and the operator’s point of view.
Sampling of Restaurants, Pubs & Lounges
LIGHTHOUSE PUB, Nanaimo, BC, 2018
FUDO SUSHI, Broadmead Village, Saanich, 2017
FARMHOUSE, Bastion Square, Victoria, 2018
JAMIE’S RAINFOREST INN, Tofino, BC 2013
NORTH-48, Langley Street, Victoria 2013
CARIBOO HOTEL PUB, Quesnel, BC 2013
ARTISAN BISTRO, Broadmead Village, Saanich, 2016
AZUMA SUSHI, Yates Street, Victoria 2012
5th STREET BAR & GRILL, Victoria 2012
KOTO SUSHI, Lower Fort Street, Victoria 2012
THE OYSTER by PESCATORES, Victoria,
YATES STREET TAPHOUSE, Victoria
THE LOCAL KITCHEN, Bastion Square
FIAMO ITALIAN KITCHEN, Lower Yates
THE TEAHOUSE RESTAURANT, Stanley Park,
THE MARINA RESTAURANT and CAFÉ, Oak Bay
VISTA 18, Chateau Victoria Hotel, Victoria
WICKANNINISH RESTAURANT, Pacific Rim National Park (not the hotel)
SEASON’S IN THE PARK, Queen Elizabeth Park, Vancouver
FIRESIDE GRILL, former Chantecler Restaurant, Saanich
PESCATORE’S FISH HOUSE, original, not this version, Victoria
ADRIANA’S COCINA, Keating X Road, Central Saanich
WILD SAFFRON RESTAURANT, Swan’s Hotel, Victoria
SPRINKLER’S RESTAURANT, VanDusen Botanical Garden, Vancouver
THE HARBOUR CANOE CLUB (renamed CANOE PUB & RESTAURANT), Victoria
STICKY WICKET PUB, with John Olson, Strathcona Hotel, Victoria
OXFORD ARMS PUB, (renamed ‘The Flying Beagle’) Cook Street Village, Victoria
COMMODORE BALLROOM, for Drew Burns, Vancouver