What to prepare before a restaurant design kickoff
A restaurant project moves faster when a few things are on the table before the first meeting. This is what I ask for at the start. You will also know how we work from day one. Our process is clear and everything is communicated to you openly.
Brand standards come first, if you operate under a brand or franchise. If the brand is still being defined, say so and we begin with the experience you want guests to have. Then the operations brief: service style, seating, bar and kitchen, peak hours and back of house. A beautiful dining room that is hard to serve does not work.
We also need a site survey or CAD base, so we plan with real dimensions and see constraints early, and your target opening date, which decides how decisions are sequenced. And one person who approves on your behalf. When comments arrive together and decisions are made in writing, each phase closes cleanly.
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
- →What determines the cost of a restaurant designRestaurant design
- →Designing a restaurant for service flowRestaurant design
- →How written approvals keep a hospitality design on trackProcess
Planning a restaurant, hotel or commercial space?
Tell us the location, the type of space and your target opening date.
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