restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.
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M A R C H / A P R I L 2 0 1 7 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 5 5 BY DONNA BOSS, Contributing Editor U sing each square foot of a restaurant efficiently is a prin- ciple to remember throughout the design process, and that includes kitchens. Trade-offs are part of every project to balance costs, productivity, aesthetics and sustainability. The adage to avoid being pennywise and pound foolish is worth remembering, particularly when it comes to kitchen design. Paying attention to the follow- ing list early in the design process will provide strategic direction to a restaurant project, support communication among all team members and, in the long- term, bring better operational and cost efficiency. The process of considering such options may seem laborious, but it promises to reduce, if not eliminate, countless problems before and after the restaurant opens. 1. Define the concept. What is the first impression customers should have when entering the restau- rant? Will the space be bright and lively? Dark and cozy? Will the lighting change during the day and evening hours? Will the noise level be quiet and relaxing or louder and edgy? Will the aromas of cooking food greet guests? "Start with a vision," says Thomas Ricca, FFCSI, founding executive partner, Ricca Design Studios in Denver. "Immediately put all your ideas on paper or into a computer document and continue to develop pro formas and put the information in writing throughout the Putting in the time up front makes for a cost-efficient project in the long run. The importance of adequate mise en place for each station and proper aisle width to optimize chefs' efficiency is seen in Ricca Design Studio's design of the kitchen at Hotel Indigo in Atlanta. Photo courtesy of Ricca Design Studio