Firm has grand designs on the high street

SUCCESS ... Roy and Judith Addyman of RDA, which has enjoyed a big increase in turnover in the last year.
SUCCESS ... Roy and Judith Addyman of RDA, which has enjoyed a big increase in turnover in the last year.

A DESIGN company is expanding its canvas after enjoying a big bite of business success.

Restaurant Design Associates (RDA), based at Monkton Business Park South, Hebburn, which specialises in design for eateries, is bucking the economic trend after reporting a significant turnover increase in the past year.

The firm boosted turnover from £4.9m to £7.7m and now employs 16 staff.

Because of its increased workload, the company has just undergone a staff restructure, and while it plans to continue working in and developing the cost sector catering market, including restaurants in schools, hospitals and work places, it is also looking at branching out into other high street and profit sector markets within the industry.

The move follows the company’s successful work to design and create the restaurant and bar for the five-star Aloft Hotel at London’s Exhibition and Conference Centre (Excel). RDA, set up by husband and wife team Roy and Judith Addyman in 2007, was appointed by catering service provider Elior to design the restaurant and bar at the £41m hotel.

Although RDA can provide a full service from consultation, through to design and fit-out, it can also tailor its services to suit client needs.

Roy Addyman, managing director, said the Aloft was a departure from the company’s usual work, but within a market place they are looking at expanding into.

He said: “We’ve had a very successful year, with a significant increase in turnover, and we want to capitalise on that success.

“As a result of the increased workload, we have appointed more staff and made some internal changes too.

“Paul Hirst, who was head of design, is now design director and Janine Ramsay, who was senior interior designer, is now creative director.

“We have made the changes as we need to be aware of market trends and enable staff to research what is going on from a design perspective in the hospitality industry.

“We also want to free up the team’s operational knowledge to give clients the best advice at the start of their projects, so we are providing a consultancy service.

“Our clients have changing needs and the greater variety of work we have has an increasing emphasis on design. The restructure is aimed at ensuring we have the right staff in the right roles. We want to stay ahead of the game.”

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