The Critical Dimension
Designing restaurants is fun. And why wouldn’t it be? You are dealing with people whose focus is hospitality, fun, eating, drinking, camaraderie, enjoying the pleasures of life. This is an upbeat crowd figuring out how to create great experiences for their customers.
But restaurant design is serious business. The people you are working with are investing big dollars in these ventures and expect smart, well-conceived, creative solutions that allow them to execute their concepts.
Restaurants are factories that must operate very efficiently. The flow and movement of goods, staff, and customers must be carefully orchestrated, from the overall space plan to the individual work stations. This includes entry, host, restrooms, kitchen, bar, server stations and all other areas within the building as well as outside areas – trash, recycling, parking/valet.
Of course, aesthetics are essential to the success of a restaurant. But the dining experience is a composite of many elements, both physical and emotional. While you cannot control the “hospitality” – attitude of staff, attention to operating details, true concern and appreciation of the customer – as an integral member of the design team you play a major role in the overall customer experience and functionality of the space. Most restaurateurs are fun to work with. Take this responsibility seriously while enjoying the process.
The Critical Dimension is a blog dealing with all aspects of restaurant development, from the initial concept through opening day. The blog will focus on real world issues and solutions. It will provide insight to seasoned professionals as well as those starting their first venture.
It’s a running joke in our family, that when we walk into a restaurant, I’ll notice immediately if something doesn’t “feel” right - the bar is too high, even just a half inch, the table layout or spacing is off or the site lines or entry experience is awkward. Customers may notice too, even if they can’t put their finger on what it is that feels a little ‘off’. From the smallest detail to the biggest element, The Critical Dimension will focus on all aspects of planning, design and construction of your restaurant. Whether you are building your first restaurant or planning your next venture, operating a restaurant is not the same as planning and building one. I hope this blog will offer valuable direction, advice and counsel that could save you time, money and headaches.
We are not selling you anything. OK, I did write a book (Restaurant Planning, Design & Construction – A Survival Guide for Owners, Operators and Developers) that is available on Amazon. There may be some overlap with this blog, but it is still a good resource.
I grew up working in restaurants, studied hospitality operations and design in school and have been (and am) a partner in several restaurant ventures. I started my design firm after working for restaurant development companies and hospitality architects. My work has taken me to many parts of the world. It has afforded me great experiences, challenges and opportunities. We all learn from our past performances. Through this blog, I will share mine with you.
You can comment, ask questions, critique or refute what I present. There is always more than one correct answer or way of solving a problem. What I discuss here is based on my years of experience working in, developing, designing and building restaurants. Keep in mind that collaboration fosters better solutions. We can all learn from your comments. Enjoy and have fun during this process.
