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.
Maximizing satisfaction both for you and your customers by having a good environment to work and eat in is what this specialist is trained to do. He or she has the extra additional skills alongside hotel and business management concepts to assist you in modifying or making your design paradigms better. This assisting and help comes with a fee of course.
To make the most of consultations it is important that you get your ideas organized beforehand. It will pay to get it organized on paper and outlined accordingly. In doing so, discussions can run smoother as there will be a point of reference.
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.
And also take into account the major type of clientele you will be serving for this will affect your overall layout. A fast food place will have different sets of problems connected with layout as compared to a fined dining situation. Adjust your design according to what kind of business plan or strategy you may have.
Maximizing satisfaction both for you and your customers by having a good environment to work and eat in is what this specialist is trained to do. He or she has the extra additional skills alongside hotel and business management concepts to assist you in modifying or making your design paradigms better. This assisting and help comes with a fee of course.
To make the most of consultations it is important that you get your ideas organized beforehand. It will pay to get it organized on paper and outlined accordingly. In doing so, discussions can run smoother as there will be a point of reference.
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.
And also take into account the major type of clientele you will be serving for this will affect your overall layout. A fast food place will have different sets of problems connected with layout as compared to a fined dining situation. Adjust your design according to what kind of business plan or strategy you may have.
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