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.
It would also help if you have a visual representation of what you want. Try to get yourself to draw what you need for your own design concept. Lacking this, you can always do intensive research on the internet to try to look for a design that will approximate what you want or need. Print this out or copy it and show it at your consultation.
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.
Keeping an open mind during all your discussions is also very important and highly recommended. Try to understand that even if it is your idea it may still be far from perfect. Try to be calm when criticisms and suggestions come up and do not take it as a personal attack on your own person.
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.
It would also help if you have a visual representation of what you want. Try to get yourself to draw what you need for your own design concept. Lacking this, you can always do intensive research on the internet to try to look for a design that will approximate what you want or need. Print this out or copy it and show it at your consultation.
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.
Keeping an open mind during all your discussions is also very important and highly recommended. Try to understand that even if it is your idea it may still be far from perfect. Try to be calm when criticisms and suggestions come up and do not take it as a personal attack on your own person.
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.
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