Stop Thinking Design and Think Business!
The key to making your investment in restaurant design work is to know your business and do your research. This Lens, will give you a broad overview of what you need to think about if you want to revamp, rebuild or revitalize your restaurant.
Great Resources
- The Foodservice Consultants Society International
- The Foodservice Consultants Society International FCSI) represents the world's leading independent foodservice kitchen design andmanagement consultants.
- The North American Association of Food Equipment Manufacturers (NAFEM)
- The North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of more than 625 foodservice equipment and supplies manufacturers that provide products for food preparation, cooking, storage and table service.
- The Food Service Technology Centre (FSTC)
- The Food Service Technology Centre (FSTC) is the industry leader in commercial kitchen energy efficiency and appliance performance testing.
- Catering Equipment Suppliers Association (CESA)
- Catering Equipment Suppliers Association (CESA) represents over 100 companies who supply commercial catering equipment - from utensils to full kitchen schemes.
There is No Substitute for Knowing Your Business and Doing Your Research
Stop thinking design and think business! There is no point creating a great design for your new café or restaurant unless the product and service behind it lives up to the reputation promised.The starting point for a new business and to a large extent one that you want to revamp, rebuild or revitalize is similar.
Arguably a good business can do well without good design; but if you want instant recognition then a good design is vital. Without them you will not only have to deliver an outstanding product, but you will have to accept slow growth obtained through a combination of word of mouth and marketing.
If you get any aspect wrong then customers are unlikely to forgive you.
Also it's common for people to underestimate the amount of time it can take to produce a well thought out design and ;lastly people generally do not do know enough about their business and are unwilling to spend any money doing so.
In a nutshell they fail to plan!
A good designer can make a modest budget go quite a long way but they can't work miracles!
The key to making your investment in restaurant design work is to know your business and do your research.
Once you begin to define exactly what your restaurant is going to be, you'll face an incredible number of design choices: the architecture of the room, lighting, colour, flooring, signage, uniforms, and so forth and these are just a few of the aesthetic decisions to be made. You are likely to employ professionals to help with some or all of these (and countless other) areas.
Also the calculation of space required is critical and also very complex as it is dependent on a mixture of influencing factors including:
- Volume of meals served
- Average dwell time
- Seat turnover
- Time over which the meals will be served
- Size of menu
- Complexity of individual menu items
- Style of service
- Mix of fresh and convenience food production
- Number of type and size of dining facilities served by the kitchen
- Type of cooking methods to be used
- Structural features of the building
- Cost of floor space in the planned facility
Wrong Decisions About Equipment Can Seriously Affect Your Health...and Business
In recent years there has been a growing awareness that some methods, when combined with some types of food, carry increased risks if the most rigorous hygiene standards are not adopted, this needs to be taken into consideration in the design project.Likewise, wrong decisions about equipment can seriously affect other aspects of food service causing, for example, slow service, poor quality, increased labour costs or high energy costs.
All those involved in a design project should be ware of the business, structural, service, and statutory requirements, and that if any doubt at all exists, specialist advice must be sought. This may range from business design and development specialists through to kitchen designers, architects, structural engineers and even authorities such as the Environment Health and Fire and Rescue services.
Briefing a designer is a skill few acquire and so most designers end up being told to copy someone else's idea - almost invariably with poor results.
A thorough and articulate Operating and Design Brief is a critical part of the design process. It helps develop trust and understanding between the client and designer - and serves as an essential point of reference for both parties.
If you are not confident about doing this hire a Business Design and Development specialist to help you write a proper Operating and Design Brief. Then you can let your designer have free creative control within set boundaries and know what you will have to pay them.
Money spent in this way may save you a small fortune.
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Reply
- May 12, 2008 @ 2:26 am
- Yes!
we have to concentrating on food services and its design, your lens is containing more valuable information about food services design.
I have created a lens that focusing on bathroom remodeling,
thanks for sharing your great information.
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Reply
- gwkell gwkell Mar 2, 2008 @ 6:15 pm
- Thanks for the great lens. I'd like more information about Catering Services and Restaurant.
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