Ways In Coming Up With A Good Restaurant Concept Design
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.
For a fee, these specialists will sit down with you in assessing your needs based on your concept. Also being skilled in hotel and restaurant management concepts and theories, these professionals can infuse your design concept and idea with the needed modifications or additions to maximize not only your satisfaction, but the satisfaction of your clientele as well.
Discussion and negotiations go best when there is a point of reference to discuss. This point of reference can come in the way of notes or outlines of your idea on paper. Try to get your thoughts organized accordingly on paper in outline or bullet form so you can have a springboard for discussion.
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.
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.
You must also keep an open mind and be adaptable to change if it warrants. Do not be too stubborn in getting what you really need for the bottom line of the whole business venture is to get you a workable and profitable layout, even if it will run contrary to your ideas in most points. Just admit that your design is not perfect should t not seem workable from the consultant side.
Once a final layout is ready pore over it quickly with your consultant, peers or even business partners carefully. Try to analyze it and look for potential problem areas in terms of ventilation, lighting and foot traffic. Try to address this at the planning and design stage rather than wait until it is too late.
Depending on the type of food and kind of clientele you are serving, this will affect your design in terms of capacity. You must plan the layout based on your overall business model, whether or not it is for fine dining or for takeout and fast food. Thus create your layout accordingly to what you sell and what kind of clientele you serve.
For a fee, these specialists will sit down with you in assessing your needs based on your concept. Also being skilled in hotel and restaurant management concepts and theories, these professionals can infuse your design concept and idea with the needed modifications or additions to maximize not only your satisfaction, but the satisfaction of your clientele as well.
Discussion and negotiations go best when there is a point of reference to discuss. This point of reference can come in the way of notes or outlines of your idea on paper. Try to get your thoughts organized accordingly on paper in outline or bullet form so you can have a springboard for discussion.
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.
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.
You must also keep an open mind and be adaptable to change if it warrants. Do not be too stubborn in getting what you really need for the bottom line of the whole business venture is to get you a workable and profitable layout, even if it will run contrary to your ideas in most points. Just admit that your design is not perfect should t not seem workable from the consultant side.
Once a final layout is ready pore over it quickly with your consultant, peers or even business partners carefully. Try to analyze it and look for potential problem areas in terms of ventilation, lighting and foot traffic. Try to address this at the planning and design stage rather than wait until it is too late.
Depending on the type of food and kind of clientele you are serving, this will affect your design in terms of capacity. You must plan the layout based on your overall business model, whether or not it is for fine dining or for takeout and fast food. Thus create your layout accordingly to what you sell and what kind of clientele you serve.