3 Keys To Designing A Restaurant And Kitchen
Posted on: 8 November 2022
The design of a restaurant and its accompanying kitchen will determine a lot of the success of the business. It is normal for someone who's planning to build or renovate a restaurant to discuss their plans with a consultant. During the restaurant design consultation process, you can expect to discuss these three issues extensively.
Kitchen First
Be aware that this is also going to be a kitchen design consultation. The kitchen always comes first because it is the beating heart of the restaurant. If you have to make sacrifices that are within your control, make them in the dining area so you can maximize the efficiency and effectiveness of your cooking staff.
Even if it's not fine dining and no one will be calling anyone "chef," the restaurant can never be better than its kitchen. If there isn't room to move around, it will cost your business lost time, injured workers, and compensation claims. In the worst scenario, a bad kitchen can be a fire hazard. A commercial kitchen design consultation is the perfect opportunity to avoid these problems so seize it.
Needs
Before you begin the restaurant design consultation, you need to itemize your needs. How much inventory will you need to store on your peak days? Which appliances will be critical to cooking in the restaurant? How many people will be cooking in the kitchen during peak hours? Where will servers interface with the cooking area as they take meals to the diners?
A consultant has experience dealing with other restaurants' successes and failures. While they can't guarantee your operation's success, they can absolutely tell you what practical issues torpedoed the failed businesses. Address as many needs as possible during this period so you're not living with them or trying to renovate around them once the restaurant is running.
Character
Every restaurant should have a character. The difference between a sports bar that serves food and a fine dining establishment is often dramatic. Make a few notes about what will characterize your restaurant, such as high-brow versus low-brow, ethnic food, price point, and target customers. This is the time to ensure that customer expectations will match the dining experience in terms of serving, ambiance, amenities, and facilities.
Bear in mind that needs and character will often overlap. Picture a high-paced luncheon in the middle of a city's commercial center. Customers come in and out quickly. It will be noisy, but that can be part of the experience. A restaurant like this might use an open plan so customers can see the pace during the mid-day rush and set the tone for the whole restaurant.
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