This thesis explores ways in which service design can help restaurants craft memorable experiences for their customers, in order to increase their satisfaction towards the service. Currently, restaurants do not limit themselves as being places where one can get a convenient meal. The focus switched from just providing food towards offering a complete experience around the act of eating and sharing food. SKT. Petri’s hotel restaurant “P eatery” will be used as case to illustrate this paradigm change and to explore how to build a service context where customers can get a memorable experience. “Live Gourmet” is the final design solution of this project, that is centered around highlighting the headchef Brendon and his team’s passion and dedication in cooking gourmet snacks. Customers will get the chance to see the food from the perspective of the one who creates it and will get to taste the final result. The solution aims to frame “P eatery’s” original concept of “down to Earth” gourmet, which makes gourmet accessible for everyone, without any formal restraints.