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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Tuscan Kitchen went in another direction, opting for a large host station resembling a hotel check-in counter that makes a strong statement. The area's mahogany wood casework helps establish a formal, elegant ambience. Sizing Waiting Areas In many establishments, a bar close to the host station provides temporary guest seating for those waiting for a table. When the bar is full, though, patrons may have to stand as they wait. Providing benches or seats for this overflow within the interior entryway is a decision that weighs guest comfort against profits. Space dedicated to wait seating reduces the area where the restaurant can place revenue-generating tables. "We've never had a client that wanted to dedicate much space for waiting," D'Amato says. On the other hand, too little wait- ing space can create gridlock, making it dif-cult for staff and customers to traverse the entry area. If an estab- lishment offers takeout and delivery service, this can become especially problematic. To resolve these challeng- es, clearly delineate space for pickup from waiting space and establish sepa- rate queues for takeout and dining on premise. Many new restaurants also add an extra exit for takeout and third-party delivery services to streamline „ow. "We try to keep straight line paths where possible," Schultz adds. For those restaurants that do not offer takeout, a crowded entry can be positive — even if the queue spills out to the sidewalk, Schultz points out. "We want a jammed-up lobby to give the idea that this must be an amazing place if it's so packed, everyone wants in," he says. Coat Check Dilemma Whether to provide space for patrons to hang coats and jackets represents another comfort versus pro-ts issue. "What to do with coats is probably the biggest challenge with an entry," Du- brovsky says. For an upscale establish- ment, bulky winter coats draped over chairs clashes with a formal-dining ex- perience. Some -ne-dining restaurants provide a coat closet and coat check services or a coatrack hidden behind a movable partition. Most customers won't mind draping their coats on the back of their chairs, particularly when the promise of the experience set by an attractive, welcoming entryway turns out to be ful-lled by the food, drinks and service. That -rst impression quickly creates expectations, so make sure that the entry area accurately represents the brand. + Contact ATI to Order Your Free MirroFlex Sample Kit! 800.849.1320 • sales @ Promo Code RDDMF0719 • O er Expires 09/30/19 T H E F O R M U L A I N F E R N O + D I S T R E S S E D W H I T E ATIL AMINATES.COM ATIL AMINATES.COM ATIL AMINATES.COM ATIL AMINATES.COM

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