Restaurant Development & Design

July-August 2017

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 7 • S P O N S O R E D C O N T E N T • 2 3 R estaurant renovations and remodels not only result in ensuring customers return repeat- edly but can also reap decent returns on the monetary investment in these projects. Industry experts recommend that operators on aver- age update decor about every five years to keep up with today's changing trends in style. When the colors, furniture, lighting, flooring, wall decor and materials are modernized or revamped to fit the restaurant's image, it can better showcase products, serve as a more appealing backdrop to the menu and support the operation's overall goal. According to the Washington, D.C.-based National Restaurant Association, there are a number of factors to keep in mind when renovating a space: • Decide whether the time is right: When it comes to redesigns, stay ahead of the curve. • Establish your goals: Figure out an objective and keep it top of mind. • Define your restaurant's personality: Outlining an op- eration's personality will help guide decisions down to paint colors and fabrics. • Track the trends: Use this opportunity to examine in- dustry trends and to see where the restaurant fits in. • Poll the people: It may be necessary to get help from a brand management specialist and a survey com- pany to determine customer perceptions. • Determine your demographics: Examine local popula- tion shifts when determining your target. • Pick the right partners: Look for architects, designers and consultants who are experienced in dealing with the unique challenges of restaurants. Operators who do their homework can reap big rewards from renovations and remodels. RENOVATION AND REMODELS EQUAL BIG RETURNS

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