Successful Restaurant DesignAn integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers:
The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs. |
Contents
Quick Service | 18 |
Integrative Design 31 The Design Team 31 Owner 33 Chef 33 Manager 34 Foodservice Consultant 34 Interior Designer 34 Architect 35 General Co... | 46 |
The Psychology of Design 63 Environment and Behavior 63 How Space Is Perceived 64 Distance Receptors 65 Visual Space 65 Auditory Space 68 ... | 87 |
Design Implementation | 132 |
MiniCase Solutions | 169 |
Speak Out on Design | 233 |
Bill Aumiller Aumiller Youngquist | 242 |
Cass Calder Smith and Lev Weisbach | 249 |
Christ Architects Inc Cambridge | 288 |