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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J U L Y / A U G U S T 2 0 1 5 • 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 5 tomers have placed their orders. These typically include beverage dispensers and the condiment area. Place the beverage dispenser well away from the line and away from the area where people may wait to pick up their orders. At some concepts, handling drink reflls at the counter can exacerbate the situation, says Kowalski. Sending staff out into the dining area to provide reflls represents one way to re- solve this situation. Another is to create a designated area of the counter for the refll line, one that's clearly separated from the order line. As for condiments, one strategy that works to decrease congestion is to decentralize — forgo one large condi- ment island in favor of several smaller ones placed throughout the operation. As Kowalski says, the critical factor in optimizing queue control is to keep people comfortable and entertained — not boxed in, confused or frustrated. Designing with human behavior in mind and providing visual cues and tools for people to get through the line with a minimum of waiting will keep them coming back no matter how long the line is when they arrive. + Scan this Microsoft ® Tag using your mobile phone. Download the free mobile app at Sinks, dryers, toilets, and now…doors The age of the touchless public restroom has arrived. Now visitors can have a totally hands-off experience, thanks to the Norton 5600 Series Low Energy Power Operator. This easy to install and adjust option is operated by the Norton wave to open wall switch. Wave goodbye to germs and say hello to cleanliness with the Norton 5600 Series. To learn how, visit Make a Clean Getaway 5610K1 Kit

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