The ingredients to running a good restaurant, and a good restaurant business, is the proper mix of good food, great staff and a good restaurant dining atmosphere. The latter can be had depending on a lot of facts of how your restaurant is laid out, arranged, or even lit. As this is quite a major factor to consider in opening up your new facility, or branch, you need to take this factor seriously. In this case it may be a good idea to hire 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.
Before your appointment with your chosen specialist it is best that you do some kind of initial preparation. Most importantly is to get your ideas and thoughts together on paper. By doing this it will make discussions a lot easier and also a lot faster.
As much as possible you should have some graphic or visual representation of your idea also. Try to bring this along with your other notes for discussion so that the meeting will be more fruitful. A good graphic illustration can explain more of what you want better than words alone.
When you have finally explained what you fully want to the consultant you have chosen, then the best thing to do next will be to shut up. Let your consultant now pitch the ideas they have been cooking up while you were explaining your ideas and listen carefully. Try to gauge if you and your consultant are on the same level on what you want. If not, then you may need to get some new help.
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 a layout has been done or redone as the case may be, look it over very carefully. Look for areas where poor lighting may be a problem, as in the case of areas with pillars and columns. Also keep an eye out where potential bottlenecks may occur, especially near doors and high traffic areas of the kitchen and dining areas. Fix this soon as soon as you see it.
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.
Before your appointment with your chosen specialist it is best that you do some kind of initial preparation. Most importantly is to get your ideas and thoughts together on paper. By doing this it will make discussions a lot easier and also a lot faster.
As much as possible you should have some graphic or visual representation of your idea also. Try to bring this along with your other notes for discussion so that the meeting will be more fruitful. A good graphic illustration can explain more of what you want better than words alone.
When you have finally explained what you fully want to the consultant you have chosen, then the best thing to do next will be to shut up. Let your consultant now pitch the ideas they have been cooking up while you were explaining your ideas and listen carefully. Try to gauge if you and your consultant are on the same level on what you want. If not, then you may need to get some new help.
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 a layout has been done or redone as the case may be, look it over very carefully. Look for areas where poor lighting may be a problem, as in the case of areas with pillars and columns. Also keep an eye out where potential bottlenecks may occur, especially near doors and high traffic areas of the kitchen and dining areas. Fix this soon as soon as you see it.
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.
About the Author:
When you need information about restaurant concept design, pay a visit to the web pages here today. You can see details at http://premierrestaurantsolutions.com now.
