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.