By Rob Laurie, Founder – obodo Furniture
When I started in furniture over two decades ago, hospitality design was a different beast. Timber was heavier, lead times were longer, and the idea of a venue refitting every few years felt… extravagant.
Fast forward to 2025, and we’ve never seen so many cafés, restaurants, and bars evolve so rapidly. Some of that’s economic—competition is fierce, foot traffic is precious, and venues need to feel fresh. But some of it’s emotional too. Hospitality today is about creating little worlds. Whether it’s a rooftop bar in Brisbane or a laneway café in Melbourne, people want to feel something when they walk in.
obodo Furniture has been fortunate to be part of this shift. We’ve supplied project hospitality furniture for Domain Chandon, Bar Sopra, Waverly Greens and Bobbys Cronulla, to name a few. These aren’t just venues—they’re statements. And each one taught us something new about the business of feeling.
What’s changed in the last 10 years?
Speed: Lead times have shrunk. Fit-outs that once took six months now happen in eight weeks.
Sustainability: FSC timber and low-VOC finishes aren’t niche anymore—they’re expected.
Modularity: Designers want pieces that can move, adapt, and grow. Flexibility is the new permanence.
What do I see coming next?
Hyper-local design: A stronger emphasis on custom finishes, fabrics and treatments.
Tech-integrated spaces: Not just for bookings—charging stations, smart lighting, QR integrations.
Smaller footprints, bigger ideas: Post-COVID, operators are doing more with less square meterage.
At obodo, we’re still learning—every project is a collaboration, and every client teaches us something new. Maybe that’s the real secret after 20 years: staying curious.
If you’re working on something, or even just thinking out loud about a space, my team and I would love to hear about it.
