Restaurant Development & Design

JUL-AUG 2019

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

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J U L Y / A U G U S T 2 0 1 9 • S P O N S O R E D C O N T E N T • 2 7 A sk ve different designers to tell you their favorite restaurant design, and you'll most likely get ve widely varying answers. To one designer, it may be an ultra-modern concept that's all about the stylishness of the front-of-house area. To another, it could mean a well-designed kitchen that moves high volumes of food out of the kitchen efciently. To yet a third designer, it could mean taking an estab- lished concept and giving it a more up-to-date look. For most people in the restaurant industry, whether designers, owners or management, a favorite design is made up of a combination of elements because every part of a successful restaurant interacts with every other part. Stylish design in the front of house isn't enough to compensate for inefciencies in the kitchen. Conversely, a kitchen that works efciently won't bring in the customers if the seating and ordering areas aren't at- tractive and functional. Unlike many other businesses, even a seemingly minor change made in a restaurant can have an effect on everything else in the operation. For example, new •oor coverings can have an effect on the noise level. Add- ing a piece of equipment can drastically affect the •ow of workers in the kitchen area. So, a really effective restaurant design can be thought of as a combination of elements that all work in harmony to enhance the customer experience. The stories on the following pages will show you some ways to make any restaurant design more eye-catching and efcient. My Favorite Design

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