Restaurant Development & Design

July-August 2015

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

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3 6 • 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 • J U L Y / A U G U S T 2 0 1 5 BY MARGIE MONIN DOMBROWSKI, Contributing Editor MULTIPLE LEVELS, W hen designing and developing a restaurant with multiple levels, operators and designers have so much more to consider — spatially, operationally, mechani- cally and more. And every decision seems to have a more powerful impact on success when compared to a single-level restaurant. With a single level, getting customers in the door may be the biggest worry, but a multilevel restaurant has to multitask, moving staff, guests, food, dishes and supplies up and down effciently and safely. Decisions also have to be made about ambiance. Will each foor be a unique experience, or will they all look and feel the same? Will additional staff be necessary? What kinds of redundancies are necessary, and how much will they impact the budget? These are just some of the questions that demand serious consideration and creative solutions when signing on to develop multilevel locations. Despite the challenges they pres- ent, however, the realities of the real estate market, particularly in urban environments, mean sometimes the only way to go is up. Here's a look at how four companies rose to the occasion to create attractive, effcient, successful multilevel restaurants.

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