How to Create an Amazing Restaurant Atmosphere

Most people assume that a restaurants popularity lies on its ability to make amazing food: the better the food, the more popular the restaurant. Or so you would be led to believe; but this is only part of the story. Of equal importance, for a successful restaurant, is restaurant design. The premises need to be attractive, welcoming and comfortable. You can make exceptional food, but if the atmosphere is wrong then people will not come. Here, we’re going to provide you with a brief guideline to help you to understand what needs to be done to create a fantastic atmosphere in your restaurant.

Who Is Your Customer Base

‘Build it and they will come’, that’s what they say, and the same is true in restaurant design. You need to create an atmosphere that attracts the type of clientele that you want.

For example, a restaurant in an airport wants to attract people that will order, eat and leave. They don’t want you hanging around for more than half an hour, and certainly no longer than it takes to eat the meal. To get things moving, they create a hectic environment. Their music is loud, their décor is ‘in your face’ and the area is cramped. People don’t want to stay in this type of environment, but move on quickly. An airport restaurant has to do this because so many people are going to want to eat dinner that diners have to be quick.

However, if you want to create an atmosphere that keeps your customers coming back - as you would, were you starting a restaurant in town, or something – then you need to create a comfortable atmosphere. People want to relax, take their time, and enjoy there meal, so create a gentle, ambient atmosphere.

As well as creating an atmosphere that keeps your customers coming back, you also need to attract the right type of customer. For instance, some restaurant owners want to attract a middle-class to upper-class clientele. To do this you need to ensure that you sell high quality food, but also that you create an upmarket atmosphere. Buy high-end furniture, decoration, etc.

Simplicity is the Key

We live in an age where we’re constantly bombarded with information. Our brains are saturated with information, and it’s too much. If you want to create a nice, ambient, environment, then you need to keep things simple. Minimalist restaurants also give the impression of sophistication, so as well as pleasing your customers; they’ll be impressed with the modern feeling of the place. Designers have an expression, KISS, which stands for ‘Keep it Simple, Stupid’, and this works in all types of design, from designing your kitchen, to your restaurant and your business cards.

In terms of the colour scheme, stick to two or three, complimentary colours. Don’t go for anything too bright, as it can be overwhelming. Keep the walls simple, and then add colour by adding attractive art, or table decorations.

If you would like further help and advice about restaurant design, then please visit http://www.garnersfoodserviceequipment.co.uk/design-services-205.html


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Understanding Basic Design in Commercial Kitchens

Many people believe that there is little in the planning of commercial kitchen design. This is because it’s not front-of-house; no customer is going to see the kitchen, so why bother undertaking expensive design. However, this understanding is completely off kilter. With commercial kitchens, the design has significant impact on the quality of the food, the quality of service, and ultimately, on the reputation of the restaurant. If you want to run a successful restaurant, then you must have a well-functioning kitchen. This does not simply mean having equipment that works, but having a fantastic space to work in, for your chefs and your waiting staff. Here, we’re going to take a closer look at kitchen design.

Planning the System

For commercial kitchens to be successful, they have to have a system, and this system needs to be built into the design. What this means is creating a logical order in food preparation areas and storage. For example, a bistro that sells normal pub food will be selling both fresh and cooked foods. It is important that these areas are kept separate in order to avoid cross-contamination. However, it is also important that both areas can reach the refrigerator, or other shared appliances. In this case, you may choose to have refrigeration in the middle, and then a cold preparation area on one side, and a warm preparation area on the other side. Within the cold preparation area, you may be preparing salad and fish. It is not a good idea to prepare these foods on the same surface because tastes can transfer – your customers aren’t going to like it if their goats’ cheese salad tastes of salmon (although, to be fair, those two flavours go very well together). So, you need to think about the way that each section can be segmented further.

Each section – e.g. cold fish preparation – will need to have their own cutlery and other paraphernalia associated with that particular culinary delight. You need to plan these into the system too. You do not want your staff walking from one end of the kitchen to another to prepare a single dish. They should be able to create each dish within the appropriate station. By doing this you can avoid some common problems that occur in commercial kitchens:

1.       Staff wasting energy rushing between stations. This makes them tired, which makes them less productive, which in turn leads them to make mistakes.

2.       Staff rushing around the kitchen are a hazard. If you have a poorly organised kitchen, you are more likely to have accidents, which can lead to litigation, and is therefore best avoided.

3.       Cross contamination is easier if the various stations overlap.

You can help to organise stations better by using separate refrigeration, ovens, microwaves, and whatever other appliances you use. Or, alternatively, have the stations so that each key piece of equipment lays between them.

If you would like further information about commercial kitchens and the importance of layout, then please visit http://www.garnersfse.co.uk
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CHOOSE PROFESSIONALS FOR EFFECTIVE DESIGN

A kitchen is a room that is set apart from the main living area or restaurant dining room specifically designed for the preparation of food.  Commercial kitchens are more difficult to design as food is prepared for the payment of a sum by the diner.

Because of this, specific attention needs to be paid to health and safety legislation to minimise the risk of food contamination.  Before any kitchen is refurbished or set up it is important to get the inspectorate on board and on your side.

If you are wary to go it alone designing your restaurant yourself, it may be to your advantage to engage a team of reputable kitchen designers.  They will help you with all legal requirements as well as innovative design.

A commercial kitchen should also incorporate some of the wishes of the employees that have to work there.  They will often have practical suggestions as they may have worked in a commercial environment for some time.

It is really important that your kitchen workforce is able to move around freely so that they do not bump into each other.  This can easily be arranged in a new building.  However, restaurants are often already well-established and the kitchen space cramped.  This is where a good designer can be an invaluable asset.

To keep your kitchen staff happy the floor should be easy to stand on for long periods of time and has to be easily cleaned and slip resistant.  The lighting should be of high quality because your workforce has to be able to see what they are doing.  The whole place has to be well-lit including the freezer areas and washing up stations.

Apart from appliances, of course such as dishwashers and cookers there has to be an effective ventilation system in place.  Your diners will really hate it if they sit in comfortable chairs with kitchen smells all around it. 

Some of these systems work on an environmentally sound basis.  Hot air that is eliminated can be re-used to heat hot water, for instance.  Kitchen designers will source all machinery for you.

If you are looking for a reputable design company for commercial kitchens please visit http://www.garnersfse.co.uk/.

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HOW TO DESIGN A SUCCESSFUL BISTRO

Bistros are typically European eating places.  Since these restaurants are known for their casual and unpretentious dining bistrodesign should be simple and cosy.  The aim is to make the diner feel comfortable so they are able to relax. These establishments are often small and cosy with a limited amount of tables. 

For a successful design it is recommended to keep the décor simple.  Walls can be painted in a neutral colour such as a light coffee shade.  Typical bistro touches such as bowls of fruit, vine and grape touches can then be added afterwards. 

Although some people say that the furniture should be made of wrought iron, I think chairs made out of this material are often uncomfortable.  I would go for a wood design with comfortably padded seat covers.  Wood will give the place a rustic feel.

These restaurants always cook good and simple foods from fresh ingredients and it would be nice when designing your establishment if the diner can have a glimpse of the kitchen from the dining area when they are waiting for their meal. The kitchen should, therefore also have a French country style feel to it.

As already said above, these places are often small and people tend to be seated at tables that are close to each other.  To avoid a cluttered look, you may want to have a hardwood floor installed which is easily wiped clean if food bits are dropped on the floor.

Because noise can become a problem in a small area, you may want to hang heavy curtains in front of the windows to muffle sounds.  You could also hang copies of scenes from the great French impressionist painters on the walls to give your establishment an extra French feel.

To have your restaurant kitchen designed well, it is invaluable to engage a good kitchen designer.  Your diners have a meal out to unwind, interact socially and to have a good meal.  If your kitchen is not designed well, your customers may well have to wait a long time before their meal is served.

For effective bistro design please contact http://www.garnersfse.co.uk/bistro-restaurant-design-208.html

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