Restaurant Development & Design

NOV-DEC 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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N O V E M B E R / D E C E M B E R 2 0 1 8 • 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 • 6 3 OUTDOOR FURNISHINGS W hen the weather is nice, the view is appealing and/ or the ambience is just so, restaurants with outdoor din- ing spaces often nd it's hard to ll seats inside — everyone wants to enjoy the outside experience. With the appeal of dining al fresco growing, smart operators pay more attention to patios, rooftops, sidewalk cafes and terraces and invest dollars and design efforts accordingly. Whether cozy and casual, sleek and sophisticated, a hidden oasis or perched above a stunning cityscape, outdoor spaces can serve as huge draws and rev- enue generators in their own right when done well. Planning and good design that speak both to aesthetics and operations are important and restaurant designers must consider all of the unique challeng- es that outdoor dining areas present. Temperature control and weather pro- tection rank top among those challenges as well as pest management. Depending on location, noise abatement may come into play, too. Many guests choosing to sit outside cut operators a bit of slack on such environmental issues as being out of their control, but buzz-worthy, sophisticated out- door dining options are popping up all over and proving that's just not the case. With more and better outdoor products coming on the market, designers and operators can, indeed, control many potential en- vironmental negatives and create reliably comfortable, attractive, protable spaces. If you're thinking of adding or expand- ing an outdoor dining space, or perhaps converting a rooftop for al fresco service, keep the following pointers in mind. + Get permission. Codes and permits for outdoor dining areas are usually dif- ferent and separate from those governing indoor spaces. + Evaluate the capacity of the kitchen and staff to handle the additional volume. + Plan to be able to respond quickly and effectively to environmental changes. There's nothing worse than having a sud- den shower or wind storm pop up with a fully-seated patio if you're not prepared. Think about wind and sun protection and temperature variances during different times of day/night. + Carefully consider access issues and ADA compliance. All guests should be able to enjoy outdoor dining spaces. + Employ professional, discreet, consistent pest-control strategies. + Think about trafc patterns and paths that may need to cross between guests and staff servicing outdoor areas. Can they be kept separate? + Make sure that the experience and brand messaging outside matches or complements the experience inside, both in terms of ambience and service. Outside may be more casual, but it shouldn't be taken any less seriously. Channeling Palm Springs With a nod to mid-century Rat Pack stylings, the Barclay Butera Palm Springs Collection incorporates intersecting and askew lines into a geometric frame. Custom fabrics and nishes can help create fresher and more modern aesthetics. Castelle Contract www.castelleluxury.com Custom Benches Paris Site Furnishings offers custom benches to complement a variety of decors or environments. Laser cutting allows ac- curate reproduction of customer-supplied graphics, logos and other imagery. Paris Site Furnishings www.peml.com

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