Kitchen & Bath Business July/August 2024 - 40

KBIS 2024
5. Eyes on the Prize. Preparing for the project
is important for your clients. The designer can
suggest setting up a temporary kitchen and deciding
on a go-to meal menu while the actual
kitchen is being renovated. Assemble the temp
kitchen with only what is needed, invest in
disposable items, and test drive the new space.
6. Repetition Is Key. Cookie-cutter designs are
overrated. We also need to consider clients'
individuality and respect their possessions and
what is important to them. Hart-Davidson
asks: " What are your most beloved possessions
that can't be replaced? " These items used in the
design can explain who they are, where they
come from and what they believe in. You want
to create a home, not just an address.
7. Walls Are Evil. Open-concept spaces are
popular, but they can be challenging to undo.
The designer uses T.A.L.C. to create kitchens
that share space with other rooms.
- Texture: Choose easy-to-clean elements that
are fingerprint resistant.
- Acoustics: Sound can bounce around an open
space. Use layered textiles that absorb it.
- Lighting: Use this to create a warm, friendly
space and consider quantity and quality.
- Convection: Use ceiling fans and hoods to
control how air - and smells - move around
an open space.
TOP 10 DESIGN MISTAKES TO
AVOID WHEN DESIGNING A KITCHEN
CMKBDs Mark Haddad and Susan Cracraft of
Interiology Design Co. discussed common blunders
to omit from your next project and shared
tips and strategies based on their experiences.
1. Don't Let Clients Put Limitations on Your
Design. Homeowners may not always have
the vision to see what is possible and/or can't
be objective because they are too used to what
they have. We provide two designs - one in the
box and one outside - and most of the time we
create a hybrid plan.
2. Don't Allow the Client to Select Product
Based on Cost. We give them good, better,
best options so they have some control over
the budget, and we educate them on those
three options so they feel they are making the
best choices.
3. Don't Use a Custom Vendor That Has Not
Been Vetted. Things can go wrong, and there
can be code issues if a line is from overseas.
Even if you are making your client happy by
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going with a non-vetted vendor, you may take
a loss or create more work for yourself.
4. Budget for Infrastructure Surprises. Issues
can show up a lot in historic homes since
there may have been a lack of regulations and
permitting issues. Have contractors build in
a contingency budget; if it is not used, it gets
refunded.
5. Don't Be Pennywise & Pound Foolish.
Spend a little more up front in the event the
project needs an extra box of tile or length of
molding - it can be worth it.
6. Don't Design Without Engineering. It's
important to know how something works and
not just what it looks and feels like. It can make
you a better designer and help you order product
more effectively.
7. Don't Rush the Process. TV shows make
clients think things can be done faster than
what is realistic. But it's also important not to
hurry up and wait on a project.
8. Don't Design in a Vacuum. Look for inspiration
and guidance from other designers. Two
heads can be better than one.
9. Don't Take on a Project That's Not a Good
Fit. Know when to walk away and trust your
gut - even if there is a personal connection.
This helps you become more conscious of good
clients.
10. Avoid Following the Crowd. Do not feel
you need to be the same as everyone else. We
always find a way to make it different and to
have our clients' personality reflected.
ABOVE This kitchen by
Interiology blends olive-green
lacquer, chevron American
walnut, satin-brass and black
metals. The integrated lighting
in each shelf was engineered
in the design phase to be
wired through the adjacent
vertical panels while perfectly
wrapping the black-matte
lacquer hood surround.
Photo credit: Jared Kuzia
Photography
Kitchen & Bath Business July/August 2024

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