The ingredients to running a good restaurant, and a good restaurant business, is the proper mix of good food, great staff and a good restaurant dining atmosphere. The latter can be had depending on a lot of facts of how your restaurant is laid out, arranged, or even lit. As this is quite a major factor to consider in opening up your new facility, or branch, you need to take this factor seriously. In this case it may be a good idea to hire the services of a restaurant concept design specialist.
For a fee, these specialists will sit down with you in assessing your needs based on your concept. Also being skilled in hotel and restaurant management concepts and theories, these professionals can infuse your design concept and idea with the needed modifications or additions to maximize not only your satisfaction, but the satisfaction of your clientele as well.
Before your appointment with your chosen specialist it is best that you do some kind of initial preparation. Most importantly is to get your ideas and thoughts together on paper. By doing this it will make discussions a lot easier and also a lot faster.
A picture paints a thousand words and this can help you out when you discuss things with the person in charge of your design. Try to have some kind of visual representation or interpretation beforehand to bring to your consultation so it you can bring out your ideas more fully. You can also search the internet for layout design pictures that you can use that will approximate what you want.
Once you have gotten all your notes, illustrations and such, then explained this your consultant, the next step will be to stay quiet. Let your consultant give you his or her ideas without interruption and see if you are on the same wavelength. Seek for points of whether your idea seems plausible or not as they make their pitch. Also fish for more ideas to improve or discard your current idea.
Be flexible also in what you want. Some do not listen to advice and go on with what they want despite what others tell them. This is just due to too much pride or hubris and it can come back and hurt you in the end with smaller profits and lesser business. Adapt your design to what may be advised and not be too stubborn as the case may be.
Once a layout has been done or redone as the case may be, look it over very carefully. Look for areas where poor lighting may be a problem, as in the case of areas with pillars and columns. Also keep an eye out where potential bottlenecks may occur, especially near doors and high traffic areas of the kitchen and dining areas. Fix this soon as soon as you see it.
Depending on the type of food and kind of clientele you are serving, this will affect your design in terms of capacity. You must plan the layout based on your overall business model, whether or not it is for fine dining or for takeout and fast food. Thus create your layout accordingly to what you sell and what kind of clientele you serve.
For a fee, these specialists will sit down with you in assessing your needs based on your concept. Also being skilled in hotel and restaurant management concepts and theories, these professionals can infuse your design concept and idea with the needed modifications or additions to maximize not only your satisfaction, but the satisfaction of your clientele as well.
Before your appointment with your chosen specialist it is best that you do some kind of initial preparation. Most importantly is to get your ideas and thoughts together on paper. By doing this it will make discussions a lot easier and also a lot faster.
A picture paints a thousand words and this can help you out when you discuss things with the person in charge of your design. Try to have some kind of visual representation or interpretation beforehand to bring to your consultation so it you can bring out your ideas more fully. You can also search the internet for layout design pictures that you can use that will approximate what you want.
Once you have gotten all your notes, illustrations and such, then explained this your consultant, the next step will be to stay quiet. Let your consultant give you his or her ideas without interruption and see if you are on the same wavelength. Seek for points of whether your idea seems plausible or not as they make their pitch. Also fish for more ideas to improve or discard your current idea.
Be flexible also in what you want. Some do not listen to advice and go on with what they want despite what others tell them. This is just due to too much pride or hubris and it can come back and hurt you in the end with smaller profits and lesser business. Adapt your design to what may be advised and not be too stubborn as the case may be.
Once a layout has been done or redone as the case may be, look it over very carefully. Look for areas where poor lighting may be a problem, as in the case of areas with pillars and columns. Also keep an eye out where potential bottlenecks may occur, especially near doors and high traffic areas of the kitchen and dining areas. Fix this soon as soon as you see it.
Depending on the type of food and kind of clientele you are serving, this will affect your design in terms of capacity. You must plan the layout based on your overall business model, whether or not it is for fine dining or for takeout and fast food. Thus create your layout accordingly to what you sell and what kind of clientele you serve.
About the Author:
When you need information about restaurant concept design, pay a visit to the web pages here today. You can see details at http://premierrestaurantsolutions.com now.
No comments:
Post a Comment