How much does a restaurant designer cost

10 pitfalls in restaurant design, part 1

Who does not know that, you visit a restaurant and then it stays with this one visit. Not that anything special happened. Basically everything was fine: the food was good, the service was good, the rooms look tidy ... And still, something is wrong, you don't really feel at home in the restaurant. The ambience does not create a real sense of wellbeing.

The mean thing is, even if the operators have spared no expense and effort and a lot of money has been invested in the design, even small things can have a great negative effect on human well-being. Good design is not just a matter of appearance but also of functionality. Anyone who understands the interrelationships knows how to avoid pitfalls and how to really let the company flourish.

Pitfall # 1: Design without a concept

Anyone who thinks they want to please all guests loses. Mainstream design is no longer in demand with guests, but individuality is very much. The design should therefore tell the very individual story of the house. Of course, this means that there must be clarity about why the guests should come to this particular place and how they can be addressed emotionally.

The first step to a really good restaurant design has nothing to do with the design and furnishings, but with the question of what the house would like to offer its guests. This applies to a new concept as well as to any redesign, no matter how small. If you lose the common thread in the process, if you lose sight of the overall idea, this creates a subliminal discomfort in the guest.

So before you think about the design or commission a planner with the design development, the positioning of your company must be clear: where are the company's strengths, which guest needs can best be met and where are weaknesses and how they can be defused. The design must build on this core in order for it to contribute to success

Pitfall No. 2: Design without function

Every restaurant has fixed processes and a specific route. All of these functional processes must be planned into the design concept. Otherwise the design can be so expensive and chic, the guests and even less the employees will not enjoy it. Frequently observed is z. B. that too little space was planned for the service at the kitchen or drinks counter. Stress in service is pre-programmed and this is carried over to the guests. As already described at the beginning, the design is actually chic, but the guest still does not feel really comfortable.

You should therefore determine the optimal route through the rooms. Plan enough room to move around for the service, place service points in strategically favorable places. Create recognizable paths through the seating.

Pitfall 3: Seating too close

Of course, every restaurant wants to have many guests. So the maximum number of seats is pressed into the room. It doesn't look nice and it is also uncomfortable when the chairs are so narrow that the service and guests can barely reach the seats. The same applies, of course, to an outdoor area that is too tightly seated.

A Munich tavern with potential in a good part of town had the outside seating set up so closely that it was simply impossible to get through. Not to mention that there was room for a bit of atmosphere-creating plants. The outside area was just uncomfortable! The guests had enough seating, but they didn't want to sit down. The tight seating would have been completely unnecessary. With a bit of sophistication, such as floor-to-ceiling windows and proper room lighting, you could have lured guests into the interior. Sad end: the first two summers were a disaster from which the company could no longer economically recover.

With clever furnishing, such as benches that can also partially stand in the room, well-chosen table sizes and chairs, a lot of space can be gained without having to reduce the number of seats. And there is still space to decorate the room in a stylish way.

Pitfall 4: Unattractive entrance area

Everyone has heard this sentence umpteen times: There is no second chance for a first impression. Yes, but it's true. Squeaky doors, a colorful hodgepodge of display boards, bells and whistles, cheap decorative items, limited space ... Welcome?

Solution: When planning a new plan, create a spacious entrance with an attractive entrance door that can be opened wide. Make sure there is good light in the entrance area that creates surefootedness. And welcome your guests with a pleasant color scheme and carefully selected accessories. In the case of a redesign, everything disruptive must first be removed, then proceed as with a new concept. A new color and an optimized lighting concept create a completely new, inviting entrance situation.

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