Stop Drawing!
To a hammer, everything is a nail. To Architects and designers, every new assignment is an opportunity to draw; to create an exciting plan and space.
But please, don’t be so quick to draw. Before you put pencil to paper, there needs to be a well-defined goal, objective, concept, - you need to determine all the parts and pieces that will be your restaurant. This is referred to as The Design Program.
Sure, you have your concept – gastropub, neighborhood breakfast/lunch café, American diner, Dinner house, Chef driven restaurant. Whatever your idea is, the details of your concept must be clearly documented. We are not talking about the Business Plan you use to raise funds or the marketing bullet points that differentiate your concept from others. We are focusing on the specifics of your operation beyond your “concept” and desired “market”.
You either start with a space/location/building and determine the concept that works in this spot or you search for a location that fits your concept.
• Required/desired spaces – consider every space that you will need and how big it needs to be. Checklists are good for this exercise and there areresources on the web that offer them. From the entry, vestibule/air lock, coat room, restrooms, host area, waiting area, number of stools at the bar, size and need for event or private dining room space, , bar seating and dining seating, server stations, all the various kitchen stations, equipment needs, storage spaces, office, mechanical room, lockers, etc., you will be surprised at how many of these spaces are forgotten and how much space they require.
• What and how am I cooking – menu items are not that important. How you will be receiving, storing, prepping, cooking styles and techniques, specialty cooking appliances, plating and serving is.
With this Design Program, you can then determine how large a space you need and how you want these pieces to fit. This document is fluid. As you delve into the details of your concept and operating style, you will undoubtedly come up with new ideas and ways of doing things. Your concept and procedures will evolve. Keep updating this document and review it frequently with your team as your design progresses.
Few architects/designers will drill down to this level of detail before they start to “sketch”. Once they start drawing, it will harder to start squeezing in necessary spaces. It is up to you and your team to create this document and to insist that your design team use it as a guide to develop your space.
