BOUT TIME PUB & GRUB is conceived as a contemporary sports pub tailored to the fast-paced context of an airport concourse in Salt Lake City. The design merges the familiarity of a neighborhood bar with the openness and clarity required for wayfinding in a transportation hub. A strong linear frontage, bold branding, and an inviting bar edge act as a visual anchor, drawing travelers into a space that feels energetic yet orderly.
The concept organizes the venue into two complementary experiences: a quick “grab & go” offer aligned with circulation, and a more immersive sit-down pub framed by large-format screens and curated sports memorabilia. This duality allows the restaurant to respond to different dwell times while maintaining a coherent architectural language.
The plan is structured around a central bar island, clearly visible from the concourse. This bar operates as the spatial and operational core, with perimeter seating zones radiating from it. High-top stools at the concourse edge allow brief stops, while deeper into the space, regular tables and banquettes support longer stays and group gatherings.
The open facade dissolves the boundary between public concourse and interior, maximizing view lines and natural surveillance. Circulation is deliberately simple: guests encounter the grab & go counter first, then either remain at the edge or transition into the main dining zone. Service routes for staff run discreetly behind the bar and along the back-of-house band, minimizing cross-traffic with guests.
The interior architecture employs a restrained palette of dark metals, warm woods, and matte wall finishes to convey a contemporary pub atmosphere. Vertical piers and soffit bands articulate the thresholds, framing the opening like a proscenium and lending the frontage a strong urban street presence within the terminal.
Wall planes in deep, muted tones create a calm backdrop for framed photographs and sports graphics, while ribbed millwork at the bar base and wall wainscoting introduces texture and shadow. Bar stools and chairs in black metal with clean lines contribute to a cohesive, slightly industrial character, balanced by the warmer timber flooring within the dining area.
Lighting is layered to emphasize both function and brand. At the concourse ceiling, a grid of recessed downlights provides uniform ambient illumination, ensuring clear visibility and a sense of safety. Within the pub, a darker ceiling plane with focused downlights creates more intimate light pools over tables and the bar surface.
Integrated LED strips highlight the primary signage bands, reinforcing the “BOUT TIME” identity from a distance. Large-format digital screens suspended over the bar double as both entertainment and luminous focal points, their glow animating the space and echoing the visual language of a sports arena. Accent lighting on memorabilia walls subtly draws attention without overwhelming the overall luminance balance.
Furniture selection prioritizes durability and efficient turnover while maintaining comfort. Slim-profile bar stools maximize seat count along the frontage, and flexible table arrangements accommodate both solo travelers and larger groups. The finishes are chosen for high resistance to wear, essential in an airport environment with rolling luggage and continuous traffic.
Graphic elements—team photos, jerseys, and historical imagery—are composed in a gallery-like arrangement, giving the walls narrative depth and reinforcing the sports-bar identity. Wayfinding is integrated into the architecture through clear, illuminated signage for “PUB & GRUB” and “GRAB & GO,” allowing guests to orient themselves quickly under time pressure.
Sustainability is addressed through both material selection and building systems. The design favors long-life, low-maintenance materials such as porcelain or terrazzo flooring at the concourse edge, durable laminates, and high-recycled-content metals, reducing replacement cycles and associated waste. Where possible, finishes with low VOC emissions are specified to support indoor air quality, particularly important in enclosed terminal environments.
Energy-efficient LED lighting is used throughout, coordinated with existing airport controls to optimize power consumption. The open facade strategy reduces the need for additional mechanical separation from the concourse, enabling shared environmental conditioning and lowering overall HVAC loads. Furniture and millwork are designed for modularity, allowing future reconfiguration or replacement of components without extensive demolition, extending the usable life of the fit-out and minimizing material waste over time.
BOUT TIME PUB & GRUB is conceived as a contemporary sports pub tailored to the fast-paced context of an airport concourse in Salt Lake City. The design merges the familiarity of a neighborhood bar with the openness and clarity required for wayfinding in a transportation hub. A strong linear frontage, bold branding, and an inviting bar edge act as a visual anchor, drawing travelers into a space that feels energetic yet orderly.
The concept organizes the venue into two complementary experiences: a quick “grab & go” offer aligned with circulation, and a more immersive sit-down pub framed by large-format screens and curated sports memorabilia. This duality allows the restaurant to respond to different dwell times while maintaining a coherent architectural language.
The plan is structured around a central bar island, clearly visible from the concourse. This bar operates as the spatial and operational core, with perimeter seating zones radiating from it. High-top stools at the concourse edge allow brief stops, while deeper into the space, regular tables and banquettes support longer stays and group gatherings.
The open facade dissolves the boundary between public concourse and interior, maximizing view lines and natural surveillance. Circulation is deliberately simple: guests encounter the grab & go counter first, then either remain at the edge or transition into the main dining zone. Service routes for staff run discreetly behind the bar and along the back-of-house band, minimizing cross-traffic with guests.
The interior architecture employs a restrained palette of dark metals, warm woods, and matte wall finishes to convey a contemporary pub atmosphere. Vertical piers and soffit bands articulate the thresholds, framing the opening like a proscenium and lending the frontage a strong urban street presence within the terminal.
Wall planes in deep, muted tones create a calm backdrop for framed photographs and sports graphics, while ribbed millwork at the bar base and wall wainscoting introduces texture and shadow. Bar stools and chairs in black metal with clean lines contribute to a cohesive, slightly industrial character, balanced by the warmer timber flooring within the dining area.
Lighting is layered to emphasize both function and brand. At the concourse ceiling, a grid of recessed downlights provides uniform ambient illumination, ensuring clear visibility and a sense of safety. Within the pub, a darker ceiling plane with focused downlights creates more intimate light pools over tables and the bar surface.
Integrated LED strips highlight the primary signage bands, reinforcing the “BOUT TIME” identity from a distance. Large-format digital screens suspended over the bar double as both entertainment and luminous focal points, their glow animating the space and echoing the visual language of a sports arena. Accent lighting on memorabilia walls subtly draws attention without overwhelming the overall luminance balance.
Furniture selection prioritizes durability and efficient turnover while maintaining comfort. Slim-profile bar stools maximize seat count along the frontage, and flexible table arrangements accommodate both solo travelers and larger groups. The finishes are chosen for high resistance to wear, essential in an airport environment with rolling luggage and continuous traffic.
Graphic elements—team photos, jerseys, and historical imagery—are composed in a gallery-like arrangement, giving the walls narrative depth and reinforcing the sports-bar identity. Wayfinding is integrated into the architecture through clear, illuminated signage for “PUB & GRUB” and “GRAB & GO,” allowing guests to orient themselves quickly under time pressure.
Sustainability is addressed through both material selection and building systems. The design favors long-life, low-maintenance materials such as porcelain or terrazzo flooring at the concourse edge, durable laminates, and high-recycled-content metals, reducing replacement cycles and associated waste. Where possible, finishes with low VOC emissions are specified to support indoor air quality, particularly important in enclosed terminal environments.
Energy-efficient LED lighting is used throughout, coordinated with existing airport controls to optimize power consumption. The open facade strategy reduces the need for additional mechanical separation from the concourse, enabling shared environmental conditioning and lowering overall HVAC loads. Furniture and millwork are designed for modularity, allowing future reconfiguration or replacement of components without extensive demolition, extending the usable life of the fit-out and minimizing material waste over time.
Nuestras oficinas están en Barcelona, Cancún, Chicago y Santo Domingo, pero gracias a la tecnología podemos desarrollar proyectos en cualquier parte del mundo.
Barcelona
Bac de Roda 136
08020, Barcelona
Spain
Madrid
Av. de Buendía 11
19005 Guadalajara (Madrid)
Spain
Chicago
373 Hazel Ave, Apt A1
60022, Glencoe, Illinois
United States