Tools Versus Talent

A pencil in the wrong hands is a lethal weapon.  Pencils, pens, drafting boards, computer drafting, 3D imaging, virtual walk-throughs of your restaurant are all valuable tools available to your design team.  But, simply having these tools and knowing how to use them, doesn’t guarantee or ensure that the resultant design will be any good.

Many designers promote their services by touting their use of these high tech tools and design aids.  They want you to believe that these tools will produce an efficient, functional and desirable space.

It doesn’t work that way! None of it works that way!  You don’t get good, successful, effective design from these tools. You get it from the person who is using these tools. And, if that person does not have the knowledge, experience and design sense to take your design program, review and refine it as needed, understand the constraints of the exiting space and create a viable schematic plan as a working starting point toward designing your restaurant, these tools will be of no value.  You may get pretty images and the illusion that you are making progress, but you will often be disappointed.

Too often, architects, designers and consultants take on work that is outside their sphere of competence.  They want the experience or are excited to have a chance to work on your type of restaurant or food and beverage concept.  Sometimes a general surgeon can get the job done.  Other times, you need the heart specialist or brain surgeon. As an owner or operator, know the talent you need. As a design professional, admit when a project does not fit your skills.  Everyone benefits and can save face.