3 overlooked aspects of restaurant design

You need to design your restaurant with strong function and fluidity in mind.

When it comes to a quality restaurant, the two things people think about the most are the food and the ambiance. A restaurant with great food and a great atmosphere will keep customers coming back. Most chefs master the food part, but can miss the mark when it comes to creating the perfect atmosphere. One of the best ways to enhance ambiance is to build an experience through your restaurant’s interior and architectural design. Here are a few things that restaurateurs tend to overlook when designing their restaurant.

Know your concept and use it to create experiential dining

Restaurant owners often prepare a menu full of delicious dishes, but find it difficult to use this menu to create an incredible concept. Brian Laubenthal, Director of Scottsdale Architecture Practice Aline Architecture Conceptssays a restaurant owner’s menu is a great tool to guide restaurant design.

“So many restaurateurs struggle to come up with a design concept for their restaurant and they don’t know that their menu is the key to finding one,” says Laubenthal. “Food is an experience, so create the experience of your space around food.”

What type of food do you prepare and what qualities do you associate with that food. If you love all-natural ingredients and locally sourced foods, design your space around this concept. For example, you can use natural tones and lighting to create a space that seamlessly blends the outdoors and indoors. You can then use only locally sourced materials to construct the space as well as purchase locally sourced seating and artwork.

“Your main goal is to create a unique experience and the best way to achieve this is to design your space with your values ​​in mind,” adds Laubenthal. “If you believe in locally sourced food, it enhances the experience when you apply those values ​​to your restaurant design. It shows that the experience you are creating is authentic.

Dala Al Fuwaires, owner of Scottsdale interior design firm house of formstates that restaurants should strive to create an experiential dining experience through their design.

“Your restaurant’s food and design should encapsulate all of the senses,” says Al Fuwaires. “This means the dining experience must incorporate unique sights, sounds, smells and tastes.”

This means incorporating all the senses into your design choices. For example, a garden-themed restaurant might decorate their restaurant with floral decorations, use monitors to mimic the image of a garden landscape, create floral-scented cocktails, and play quiet music through a loudspeaker. speaker.

“Restaurant owners should consider incorporating more of these sensory factors into their design,” says Al Fuwaires. “Experiential catering makes your food and space stand out from the pack.”

Design your restaurant for day and night

Restaurant owners should seek to create spaces that accommodate different dining experiences at different times of the day.

“Diners are interested in spaces where they can go day and night,” says Al Fuwaires. “You want to create a space that works equally well for coffee and cocktails and design your restaurant to accommodate those different experiences.”

Restaurant owners need to know what their space looks like when the lights are on or off. Design your space with elements that can make a big impact in low-light scenarios such as heavy textures, bar fronts, and fabrics on bar stools.

Select fixtures that allow for intimate dim lights at night and design spaces that allow plenty of natural light to shine in during the day.

Don’t overlook the restaurant stream

You need to design your restaurant with strong function and fluidity in mind. Ensure that staff and customers can enter and exit various spaces as efficiently as possible.

“The restaurant needs to be designed to ensure staff are clear of each other and able to ship food to the customer,” says Laubenthal. “Avoid traffic jams between the kitchen, buses and waiters.

Customer flow means customers can easily navigate where to go.

“The bar, the outdoor patio, the dining room and the toilets must be designed in such a way that the customer does not have to think about it or move awkwardly because you have not designed enough space in your space,” says Laubenthal. “It must be easy for customers to go from the waiting room, to the bar, to their table. A restaurant that designs with efficient flow in mind will create a better dining experience.

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Rozella J. Cook