DESIGN 360 INTERIORS FULL

'One of the biggest components of our job is listening to the clients and really understanding what they’re trying to communicate with their brand,' notes Polster.

DESIGN 360 INTERIORS FULL

The space houses the spectrum of Three Sixty operations, including a full design studio, a resource library and a 17,000-square foot workshop where they accomplish a variety of aspects of steel fabrication and woodworking.

The company's new 20,000-square foot facility on Milwaukee’s North Side also helps. And it’s the yin and yang between Polster, who concentrates his energy on the concepting for each project, and Binter, who plans and coordinates the build out and the installation, along with the skills of Three Sixty’s 13 full-time employees, which makes the firm operate in an effective, efficient manner. And it’s not just their backgrounds that set them apart personality-wise, Polster is naturally extroverted and outgoing, while Binter is a bit more subdued and introspective.īut it’s these differences that offer strength to the Three Sixty brand. Meanwhile Binter, a graduate of the MATC landscape architecture program, worked for years getting his hands dirty for the sake of building amazing indoor and outdoor spaces. Polster, a graduate of MIAD, got his start working behind the scenes on a variety of projects and establishing his career as a design and build specialist. In that sense, the two colleagues are as different as they come. The company was founded in 2007 by Brian Polster and Rob Binter (pictured above), two design professionals who came to the business from opposite ends of the spectrum. It’s a magical formula with which the folks at Three Sixty (formerly 360 Degrees) – a design and build firm focusing on both commercial and residential interiors – have become increasingly familiar. There are few spots that make it without also providing a comfortable, functional environment for its guests.ĭesigning a restaurant interior that works on a variety of levels requires keen vision, skill and a great deal of hard work. But another element is also key to the equation. From there, success rides largely on the skills and savvy of the staff, both front and back of house. What makes a successful restaurant? It begins with the food.

Design 360 interiors