‘Immerse yourself in the brand’—Headroom’s Andrew Trinidad on building a culture-driven hospitality practice

Today, Headroom operates at the intersection of architecture, culture and community. Beyond commercial work, the team engages in space activations and creative collaborations, reinforcing their belief that design is a shared, evolving practice. With a strong emphasis on teamwork, adaptability and on-the-ground problem solving, Headroom continues to shape how Filipinos experience dining—one space at a time.

Read on to learn more about him and Headroom: 

Please tell us how Headroom came to specialise in restaurant design. What made you more compelled to focus on hospitality spaces versus homes?

As a startup 12 years ago, with neither name nor network, we just wanted to survive in this cutthroat industry during our formative years. Out of all the typologies we tried, we discovered that F&B (food and beverage) is the most common yet one of the hardest. Little did we know that it would lead us to something bigger, meaningful and exciting.

We loved the adrenaline rush of completing restaurants on a defined timeline. It also gave us instant feedback—whether you did well or not—based on the customer’s response. While the learning curve is steep, it is also quick. In just a few years, we were able to build a reputable portfolio. On the other hand, residential projects take years—and a lot of patience from both the clients and us—to complete.

We just enjoy (and dread) more fast-paced projects.

Can you tell us about yourself and your background? How did you get into the design world?

I was always fascinated by architecture and how much it can influence people to live better lives. As early as third grade, I knew that architecture was the profession I wanted to pursue.

Do you have a particular design philosophy or approach that guides your work at Headroom?

Good design should be practical and experienced by many. That is why we chose to specialise in scalable projects like restaurants, as this is the closest you can get in terms of having a sheer number of people experience good design.

In Headroom, we work fast as we know the value of our clients’ time. We take advantage of technology and operate efficiently. Also, we are not afraid to get our hands dirty—we visit the site as much as we can, and we source first-hand. I do think these are a few of the reasons why our practice grew fast.

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How do you typically begin the design process for a new restaurant project?

We always start by immersing ourselves in the brand, understanding the market segment, the aspirations of the client and figuring out the reason why the client tapped us—always asking ourselves how we can help and bring value.

Being a designer means that you have to be a problem solver.

How do you collaborate with chefs, restaurateurs, and branding teams during the project?

Each client has a different way of looking at design. Some go direct and specific; some are exploratory and jazz-like. Once we understand their needs and tendencies, we pick the right team and partner to work with them. That’s the strength of having different voices and approaches within Headroom (there are four studios within the office)—we can work with a broad spectrum of project briefs. Egos are set aside to treat everyone as equals. It is never about us; it is always about the client, the brand and the brief.

What are the most common challenges you face when designing restaurant spaces?

Balancing the wish list of the back-of-the-house and the wish list of the front-of-the-house. Everyone wants the moon. Our job is to manage expectations based on what can be provided, given limitations—whether guideline restrictions or top management calls. While aesthetic choices attract customer eyeballs, efficiency is what keeps the business running.

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What elements do you believe are crucial in creating a memorable and long-lasting restaurant?

The goal is to make the first impression last. Restaurant interiors are first in line in terms of the customer journey. We set the mood to make sure the customer is conditioned to engage in an awesome dining experience complemented by the best service.

How do you balance aesthetics with functionality, especially in high-traffic spaces?

We always start with functionality on any project. Functionality is the key to a high-performing restaurant, which we can never sacrifice. It is easy to achieve a beautiful-looking restaurant, but it is in performance that you would differentiate a seasoned restaurateur from a rookie.

How do acoustics, lighting, and layout influence the dining experience? Why is this important for the F&B space specifically?

These elements make people stay and create an enjoyable dining moment. Lighting especially brings out the best colour of the food. Proper acoustics let you have comfortable and intimate conversations, because we dine not only to eat but to socialise.

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What advice would you give to restaurateurs investing in their first interior design project?

Hire a professional with the right experience and portfolio. Believe in your concept and don’t take shortcuts. Do not be afraid of mistakes; let this be your learning curve. Always gear towards authenticity and excellence.

Are there any common misconceptions clients have about the role of design in a restaurant’s success?

Some view design as an added cost and a burden when managing capital expenditures, which is why many prefer a design-build setup over hiring a specialised restaurant designer. While I don’t disagree with this model, it can be a high-risk approach for those just starting in the business. Designers don’t just design—they bring invaluable, real-world experience, from space planning and checks and balances to managing your landlord’s expectations.

What excites you most about the future of restaurant design?

Today’s customers are educated and well-travelled, which makes them more appreciative of good design. People are increasingly drawn to non-conventional approaches in restaurant design. They seek experience and creativity. Circling back—authenticity matters.

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