For this project, my classmates and I were challenged with the task of interviewing a real client in order to ascertain the parameters of the renovation of The Royal Palm Hotel, a 1920’s historic structure designed by Louis Kamper. This project, which consisted of client interviews, field measurements, historic and geographical research, programming, schematic design, design development, and a final design package, culminated in the presentation of both a new restaurant and café design concept located on the lobby level of the historic hotel. My project showcases Confection and The Parlor, which are my design concepts for the space. During the design of these spaces, I focused on the emotions of excitement, inclusion, contentment, and acceptance.