Restaurant design plays a critical role in attracting guests, facilitating traffic and preparing food properly. More than 80 percent of restaurant success stories get written before the doors ever open. Colors, dramatic lighting, seating arrangements, and construction materials contribute to atmosphere, which can often influence guests to spend more money.
Clever design features help smaller spaces generate stronger sales figures. Comfortable reception areas persuade customers to order cocktails while waiting for free tables. Strong restaurant design incorporates additional sources of revenue that increase capacity, create dining options and facilitate revenue-producing ideas such as takeout areas, private dining rooms and staging areas for live entertainment.
Functional Needs and Positive Energy
Restaurants have demanding needs for accessible storage, clear pathways to restrooms, delivery access near the kitchens and thoughtful equipment placement so that chefs can produce menu items efficiently and get ingredients from holding areas near their workstations.
- Solid design plans simplify construction and lower building costs.
- Aesthetics are important, but a smoothly functioning design creates a dynamic working space that guests appreciate.
- Server-station placement allows wait staffs easy access for maximum use, speeding up service and allowing servers to spend more time interacting with customers.
- Cavernous entrance spaces could intimidate customers and create negative energy. Many entrepreneurs make the mistake of leasing more space than they really need, which increases operational expenses and maintenance demands on restaurant staff.
- Outdoor dining and patios could add extra space during peak dining seasons.
Professional Restaurant Design
Striking designs include geometric interiors, contemporary designs with precision-cut steel and glass, warm woods with richly grained patterns and refurbished older buildings with exposed brick, high ceilings and hand-built furniture. The challenges of meeting functional demands and designing traffic patterns for staff and customers often require the help of professional designers and architects.
- Retrofits need engineering expertise to transform older buildings into restaurants that satisfy modern building and health codes.
- Qualified designers have teams of reliable contractors that help to reduce construction costs.
- Restaurant flow can transform a small, cramped space into a dynamic, highly charged dining environment.
- Incorporating space-saving techniques and planning one-directional traffic flows are major benefits of using professional restaurant design services.
Form Follows Function, but Smart Designers Consider Both
Restaurants, except those owned by millionaire hobbyists, exist to make money, so include restaurant design into business plans. Fast-food restaurants need easy access between kitchens and serving staffs to enable high-volume food transfers. Full-service restaurants have more options for kitchen placement, but faster service always helps to increase profits by making customers happier and encouraging faster turnover.
Oddly enough, some restaurants try to keep dining environments from being too comfortable. Smaller restaurants depend on turnover, and studies have shown that less desirable seats earn just as much money as premium dining spaces per check but guests eat faster. Regardless of design, detailed plans help to lower building costs, make business plans more attractive to investors and satisfy requirements of building and health departments.
Entrepreneurs and designers can often create professional restaurant design plans from online templates, design software and drawing applications. The more accurate and professional the plans are, the easier the execution will be.
Employ A Green Strategy for Preparing Greens
Customers increasingly ask about sustainability issues, and designers can include ergonomic designs, energy-efficient equipment and refrigeration placement to create environmentally friendly kitchens. Well-designed kitchens try to cut down on walking, bending and reaching. Separating cooking areas from refrigeration units help keep equipment more efficient. Cooking-equipment placement can utilize the maximum benefits of exhaust hoods.
Remember that restaurants evolve, so try to avoid setting plans in stone. Flexibility in restaurant design involves using mobile equipment, configurable work stations and equipment that moves easily for cleaning. Solid plans help to maximize chances for success, and intuitive design makes any restaurant attractive to staff and customers.