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Restaurant Design – Restaurant Layout – part1

Every facet of restaurant design and layout is a product of the goals and concept of the business. The bigger the goals and concept, the more resources should go into design elements.

Every facet of restaurant design and layout is a product of the goals and concept of the business. The bigger the goals and concept, the more resources should go into design elements.

The menu, clientele, and price points should all support the layout of the restaurant to create a single concept. Finally, design elements should support each other. No single element should stand out from the others without wanting to point customers in that direction.  

Costs:  It’s tempting to cut corners when designing the layout of a restaurant. But doing so can lead to long-term problems and unnecessary renovations. As with any investment, it’s important to consider a ten- or twenty-year business plan when deciding where and how to spend money during the design process.

Costs should be funneled toward elements where revenue is generated. For most restaurants, this includes the entrance, lobby, bar, and dining room. An upscale restaurant has to have upscale furnishings and design elements. A casual restaurant can’t overlook the need for a new, clean atmosphere. The bottom line is that guests have great food and a clean, comfortable environment in which to enjoy it. A restaurant operator has to be willing to spend what it takes to achieve this. 

Follow the rest of restaurant design elements in second part of this article.

Compiled in Editorial Board of Retailiran

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