What determines the cost of a restaurant design
The budget of a restaurant starts with the guest. Who are we speaking to, what experience do they come for, how inclusive and accessible should the place be, and how much can the people who visit spend. What they look for in the space sets the level of the design, and that level sets the budget.
Then I look at the materials, how long they last and what it costs to keep them looking good. A surface that takes daily service, cleaning and heavy traffic has to be chosen for that. A cheaper material that wears out early has to be replaced, and the replacement is part of its real price.
Investing in quality at the start usually means less maintenance and fewer replacements later, of equipment as well as furniture. I ask owners to compare the cost of opening day with the cost of the years that follow. A restaurant that runs every day saves money on what it does not have to buy again.
I do not give figures here because they depend on the place, the size and the brand.
Keep reading
- →Designing a restaurant guests rememberRestaurant design
- →Hotel lobby design: the first three secondsHotel design
- →Offices that give people more than a deskCommercial design
- →Choose an interior designer who knows constructionCommercial design
- →Designing a restaurant for service flowRestaurant design
- →What to prepare before a restaurant design kickoffProcess
- →How written approvals keep a hospitality design on trackProcess
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