Restaurant designing games

Soi- dusitD2 Nairobi SOI Restaurant is where contemporary meets with hints of Asian inspiration, indulgent textures and high-end spaces. Harvest Restaurant, Trademark Hotel The interior exudes an unmistakably warm and welcoming atmosphere and is designed to wow and suck you in with its beauty and warm colors.

Utamu Restaurant, ibis Styles Hotel This restaurant takes you on a musical city full of night life with its design. The live-inn Restaurant, Park Inn by Radisson The live-inn restaurant at Park Inn by Radisson Westlands is a modern, contemporary restaurant with a blend of color and contemporary interior and natural lighting all around.

Visited 19, times, 1 visits today. You May Also Like. This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website.

Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website.

These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience. As an example, one of my clients increased the number of young couples who patronized his restaurant by positioning vases of tuberoses about the dining room.

The tuberose perfume offers a soothing aroma that relaxes a person as well as enhancing sensuality. The result was a very happy restaurant owner. Quite often this is a subject that is completely forgotten by many entrepreneurs. But the restrooms are extremely important. Never forget that! When customers have to walk into puddles of pee to reach the bowl, while breathing the smell of public toilets, they are highly unlikely to return. Maintaining pleasant, clean bathrooms with plenty of paper towels and a full soap dispenser if vital.

In general, any store is no longer the passive place, where people buy their goods or services, but a place where they fulfill dreams and needs.

It relates to restaurants, especially. The goal is to exploit all the opportunities offered by the visual merchandising by replacing the passive selling of goods with a proactive one. To do this, you need to plan the layout of the restaurant, creating a visual pathway for the customers, trying to force them to walk through it.

The management of space plays a critical role in influencing purchasing decisions, as it must be able to create a relationship not only physically but also psychologically.

To give a practical example, we analyse the so-called Focal Points. Of course, they depend on how the spaces have been set up, where you put tables, chairs, and all the equipment. Your restaurant design should incorporate a balance between the creation of a welcoming atmosphere and the number of seats you offer.

You want to be able to receive enough comfortably seated diners to make a profit. You want them to feel at ease. And the more refined and your presentation more gourmet oriented, the more distance you should have between tables. Only in special circumstances can you have a restaurant jammed with tiny tables placed so close together that customers may lock elbows during their repast.

For a restaurant to attract customers and keep them coming back, they have to dine in a comfortable atmosphere. Kitchens release a great deal of smoke and smell. Nothing can turn a customer away more quickly than a dining room that lacks air conditioning, especially during the summer months. Never forget that poor ventilation and air conditioning may well cost you a lot more in lost sales. Of course, probably the biggest investment of money in the design of a new restaurant is the kitchen layout.

Kitchens call for bulky, expensive equipment that might delay any busy restaurant schedules. The kitchen layout should allow food ready to serve to flow seamlessly from the kitchen to the dining room. Plus, it looks great!

The design [of the space] should always have a tie to the food that is being served. Locals and tourists always seem to appreciate a good story. It used to be an iconic antique store for over 20 years—a favorite corner shop in the neighborhood.

In coming up with the design concept, we wanted to hold on to the history by designing a taqueria that has the look and feel of an old antique shop. The place turned out great and, more importantly, the guests seem to really appreciate that we went in that direction. Sometimes things shift and get sidetracked during the process because some fabrics are no longer available or the budget constraints require finding alternatives. It is always good to check back to the original intent.

Support Login. Get your restaurant set up for success with Upserve! View this post on Instagram. Share Tweet 1. Pin 3K. Step One Tell us about yourself.