• Eng. Mohammad Fouad Al Jamal

The importance of a good restaurant design plan

Even in the face of the current financial challenges the industry faces, a good part of the population is always actively looking forward to have a nice meal in restaurants. To circumvent the competition, each entrepreneur seeks to find its differentiator, which will draw the public's attention to his product or service and thus retain the clientele, and one of the biggest marketing bets of recent years has been a venue’s design & decoration.

For a venue to succeed, it cannot simply just “open”. When a customer enters a particular establishment they're hoping to find something special. A restaurant should provide a 'gastronomic experience', which goes far beyond good dishes, starting with the décor.

Good service and a well-prepared menu are very important factors for the operation of a restaurant, however, they are not enough. If the venue is disorganized and poorly designed it will give a bad impression to guests, pushing them away. Regardless of the available budget, it’s worth carrying out an architectural and decoration plan to make the atmosphere more enjoyable, make your guests feel comfortable, stay longer and return.

It’s very important to have specialized technical support for the architectural design of a restaurant. Both FOH and BOH areas need the “eye” of a designer, however FOH is where one can dare most in creativity. Its decoration will serve as an incentive to please customers, who will feel excited and at ease. In addition, great environments help employees in enhancing the dynamism of their work. In short, everyone will want to stay longer and return more often.

A design project for restaurants has many peculiarities. First, the aesthetic style and personality employed will be the business card of the establishment. This will naturally select customers – the target audience – and says a lot about the price, quality and theme of the offering. That is, the décor should be in tune with everything, but mainly with the gastronomy.

The designer will need to, among other things, study the customer demographics, the history of the brand and the type of food served, as well as the opening hours, the flow of people, the employees workflow, the lighting and ventilation required. And finally, competition. Only then can you determine the entire layout and organization of the venue.

Starting with lighting, the ideal for restaurants is lighting of intimate effect, cozy and warm, considering the different needs for different areas, such as kitchens, restrooms and hallways. The important thing is to know that every space needs to provide comfort and well-being to the user. At the table, the dishes should be well lit. Pendant fixtures are a good option to replace traditional ones, creating a playful decorative atmosphere.

The second step may be the walls. They are like large panels, free for creation and communication. Restaurant painting is an especially important detail, each shade of color has the power to convey sensations and feelings. Warm tones cater to the more jovial environments whereas the colder tones attract a more mature crowd. It's best to balance the materials used but always with the intent to adapt everything to the brand’s identity and the characteristics of the business.

Other items are the furniture, decorative objects and layout of the space, which need to be efficient and effective. Wooden pieces help warm the look and feel, metal and glass bring more sobriety, however any excesses should be avoided. The style of the seats and tables needs to follow the concept of the overall brand theme, they should not be uncomfortable but neither too comfortable, because the customer should not want to stay longer than necessary, leading to the much-desired double seating.

Every detail matters for the success of your restaurant.