Good food, a great menu, and pleasant staff are a few but important factors in the success of any restaurant. However, these are not the only factors. A very important factor is how your restaurant is laid out and designed, which will give the overall ambience to your clientele. Thus if you are on the road to putting up a new restaurant or a new branch of an existing restaurant, you may need the services of a restaurant concept design specialist.
This specialist is skilled in an additional expertise related to hotel and restaurant management. Skilled as such they can give you both formal and informal advice on what kind of layout your concept will look like in reality. However, as expected this kind of consultation, informal or not will involve a fee to be paid by you.
To make the most of consultations it is important that you get your ideas organized beforehand. It will pay to get it organized on paper and outlined accordingly. In doing so, discussions can run smoother as there will be a point of reference.
It would also help if you have a visual representation of what you want. Try to get yourself to draw what you need for your own design concept. Lacking this, you can always do intensive research on the internet to try to look for a design that will approximate what you want or need. Print this out or copy it and show it at your consultation.
Once you have gotten all your notes, illustrations and such, then explained this your consultant, the next step will be to stay quiet. Let your consultant give you his or her ideas without interruption and see if you are on the same wavelength. Seek for points of whether your idea seems plausible or not as they make their pitch. Also fish for more ideas to improve or discard your current idea.
Keeping an open mind during all your discussions is also very important and highly recommended. Try to understand that even if it is your idea it may still be far from perfect. Try to be calm when criticisms and suggestions come up and do not take it as a personal attack on your own person.
Once the design has been agreed upon, test it in your mind for possible flaws. Look for areas where bottlenecks will occur, especially in high traffic areas. Look for areas also where ventilation or lighting may be weak, as is usually the case if pillars and columns are present in the overall layout.
Of course also keep in mind the overall capacity that your layout can handle. Something designed for smaller number of clientele will not do for bigger ones. This is also the case wherein if you have a food take out component wherein it can hamper the overall workflow within the layout. In this case, look also at your business model if you will be catering to higher class clientele or lower ones, and then do your layout accordingly.
This specialist is skilled in an additional expertise related to hotel and restaurant management. Skilled as such they can give you both formal and informal advice on what kind of layout your concept will look like in reality. However, as expected this kind of consultation, informal or not will involve a fee to be paid by you.
To make the most of consultations it is important that you get your ideas organized beforehand. It will pay to get it organized on paper and outlined accordingly. In doing so, discussions can run smoother as there will be a point of reference.
It would also help if you have a visual representation of what you want. Try to get yourself to draw what you need for your own design concept. Lacking this, you can always do intensive research on the internet to try to look for a design that will approximate what you want or need. Print this out or copy it and show it at your consultation.
Once you have gotten all your notes, illustrations and such, then explained this your consultant, the next step will be to stay quiet. Let your consultant give you his or her ideas without interruption and see if you are on the same wavelength. Seek for points of whether your idea seems plausible or not as they make their pitch. Also fish for more ideas to improve or discard your current idea.
Keeping an open mind during all your discussions is also very important and highly recommended. Try to understand that even if it is your idea it may still be far from perfect. Try to be calm when criticisms and suggestions come up and do not take it as a personal attack on your own person.
Once the design has been agreed upon, test it in your mind for possible flaws. Look for areas where bottlenecks will occur, especially in high traffic areas. Look for areas also where ventilation or lighting may be weak, as is usually the case if pillars and columns are present in the overall layout.
Of course also keep in mind the overall capacity that your layout can handle. Something designed for smaller number of clientele will not do for bigger ones. This is also the case wherein if you have a food take out component wherein it can hamper the overall workflow within the layout. In this case, look also at your business model if you will be catering to higher class clientele or lower ones, and then do your layout accordingly.
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