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.
Discussion and negotiations go best when there is a point of reference to discuss. This point of reference can come in the way of notes or outlines of your idea on paper. Try to get your thoughts organized accordingly on paper in outline or bullet form so you can have a springboard for discussion.
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.
When you have finally explained what you fully want to the consultant you have chosen, then the best thing to do next will be to shut up. Let your consultant now pitch the ideas they have been cooking up while you were explaining your ideas and listen carefully. Try to gauge if you and your consultant are on the same level on what you want. If not, then you may need to get some new help.
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.
Discussion and negotiations go best when there is a point of reference to discuss. This point of reference can come in the way of notes or outlines of your idea on paper. Try to get your thoughts organized accordingly on paper in outline or bullet form so you can have a springboard for discussion.
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.
When you have finally explained what you fully want to the consultant you have chosen, then the best thing to do next will be to shut up. Let your consultant now pitch the ideas they have been cooking up while you were explaining your ideas and listen carefully. Try to gauge if you and your consultant are on the same level on what you want. If not, then you may need to get some new help.
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.
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