A good restaurant has many combinations of factors for success. This can basically be broken down into a good mixture of good food and palatable menu and course offerings, excellent and efficient staff and overall atmosphere and ambience. A great dining experience cannot be complete if the environment where one eats is not up to par. It should be designed and laid out appropriately. In this case, one may need the advice of restaurant concept design specialist to assist.
This specialist is skilled in an additional expertise related to hotel and restaurant management. Skilled as such they can give you both formal and informal advice on what kind of layout your concept will look like in reality. However, as expected this kind of consultation, informal or not will involve a fee to be paid by you.
To make the most of consultations it is important that you get your ideas organized beforehand. It will pay to get it organized on paper and outlined accordingly. In doing so, discussions can run smoother as there will be a point of reference.
As much as possible you should have some graphic or visual representation of your idea also. Try to bring this along with your other notes for discussion so that the meeting will be more fruitful. A good graphic illustration can explain more of what you want better than words alone.
When you have finally explained what you fully want to the consultant you have chosen, then the best thing to do next will be to shut up. Let your consultant now pitch the ideas they have been cooking up while you were explaining your ideas and listen carefully. Try to gauge if you and your consultant are on the same level on what you want. If not, then you may need to get some new help.
Keeping an open mind during all your discussions is also very important and highly recommended. Try to understand that even if it is your idea it may still be far from perfect. Try to be calm when criticisms and suggestions come up and do not take it as a personal attack on your own person.
Once the design has been agreed upon, test it in your mind for possible flaws. Look for areas where bottlenecks will occur, especially in high traffic areas. Look for areas also where ventilation or lighting may be weak, as is usually the case if pillars and columns are present in the overall layout.
Depending on the type of food and kind of clientele you are serving, this will affect your design in terms of capacity. You must plan the layout based on your overall business model, whether or not it is for fine dining or for takeout and fast food. Thus create your layout accordingly to what you sell and what kind of clientele you serve.
This specialist is skilled in an additional expertise related to hotel and restaurant management. Skilled as such they can give you both formal and informal advice on what kind of layout your concept will look like in reality. However, as expected this kind of consultation, informal or not will involve a fee to be paid by you.
To make the most of consultations it is important that you get your ideas organized beforehand. It will pay to get it organized on paper and outlined accordingly. In doing so, discussions can run smoother as there will be a point of reference.
As much as possible you should have some graphic or visual representation of your idea also. Try to bring this along with your other notes for discussion so that the meeting will be more fruitful. A good graphic illustration can explain more of what you want better than words alone.
When you have finally explained what you fully want to the consultant you have chosen, then the best thing to do next will be to shut up. Let your consultant now pitch the ideas they have been cooking up while you were explaining your ideas and listen carefully. Try to gauge if you and your consultant are on the same level on what you want. If not, then you may need to get some new help.
Keeping an open mind during all your discussions is also very important and highly recommended. Try to understand that even if it is your idea it may still be far from perfect. Try to be calm when criticisms and suggestions come up and do not take it as a personal attack on your own person.
Once the design has been agreed upon, test it in your mind for possible flaws. Look for areas where bottlenecks will occur, especially in high traffic areas. Look for areas also where ventilation or lighting may be weak, as is usually the case if pillars and columns are present in the overall layout.
Depending on the type of food and kind of clientele you are serving, this will affect your design in terms of capacity. You must plan the layout based on your overall business model, whether or not it is for fine dining or for takeout and fast food. Thus create your layout accordingly to what you sell and what kind of clientele you serve.
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