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.
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.
A picture paints a thousand words and this can help you out when you discuss things with the person in charge of your design. Try to have some kind of visual representation or interpretation beforehand to bring to your consultation so it you can bring out your ideas more fully. You can also search the internet for layout design pictures that you can use that will approximate what you want.
Once your idea has been pitched to your consultant at your next meeting, then the next thing you must do is stay quiet and let him or her do the talking. Do this by not interrupting and let them finish talking to you. Try to gauge that they can really help you and understand all the finer details of what you want. If not you may consider getting new help, especially if he or she is stubborn in trying to understand your own ideas also.
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.
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.
A picture paints a thousand words and this can help you out when you discuss things with the person in charge of your design. Try to have some kind of visual representation or interpretation beforehand to bring to your consultation so it you can bring out your ideas more fully. You can also search the internet for layout design pictures that you can use that will approximate what you want.
Once your idea has been pitched to your consultant at your next meeting, then the next thing you must do is stay quiet and let him or her do the talking. Do this by not interrupting and let them finish talking to you. Try to gauge that they can really help you and understand all the finer details of what you want. If not you may consider getting new help, especially if he or she is stubborn in trying to understand your own ideas also.
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.
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.
0 التعليقات:
إرسال تعليق