A successful restaurant begins with an idea. Learn how to prepare for working with a designer: from concept and budget, to space selection and references.
A restaurant is about delicious food, atmosphere, emotion and the unique experience you offer your guests. An interior designer can help you develop the concept and bring it to life. But to get the most out of your collaboration, it pays to prepare in advance. Here are five important steps to take before your first meeting with a designer.
Restaurant interior. Design by ZIKZAK Architects
Define the concept and your target audience
Every successful restaurant begins with an idea. What will make your restaurant special? What atmosphere do you want to create? What will make it unique? What kind of cuisine do you want to offer your guests?
Ask yourself these questions and try to formulate a concept. Think about your target group: young people's parties, family evenings, business lunches? This will determine the format of the restaurant - a cosy café, a stylish gastro bar or a trendy haute cuisine restaurant? A clear understanding of your target audience will facilitate the choice of menu, interior style and even the location of the establishment.
Restaurant interior. Design by ZIKZAK Architects
Analyse your competitors and the market
For a restaurant to be successful, it is important to stand out from the competition. Research the establishments in your city in your niche, paying attention to their strengths and weaknesses. Look at their menu, service, interior and marketing strategy. Is there anything that could be improved? How can you give your guests a unique experience? Try to understand what is missing in the competition's concept and use it as a strength in your project.
As well as analysing the competition, it is important to keep an eye on trends in the restaurant industry. For example, open kitchens, local produce, eco-friendly design, narrow cuisine or a focus on solo dining can give you an edge in the market.
Restaurant interior. Design by ZIKZAK Architects
Choose a space with all the nuances in mind
Location and space make a huge difference. Before signing a lease, answer the following questions
- Does the space suit your needs?
- Can it accommodate your kitchen equipment?
- Is the location convenient enough for potential customers?
- Are there parking facilities and public transport nearby?
In addition to these questions, check the technical specifications of the premises. If you need a powerful ventilation system or specific utilities, their installation can have a significant impact on the overall budget of the project. If you already have a space, it is important to assess its condition and suitability for the concept. Look at the floor area and how the space is organised. Find out about available communications and the possibility of upgrading them - electricity, plumbing, ventilation. Check compliance with sanitary and fire regulations. Analyse the walkability of the site and its potential to attract customers. If the premises have not yet been chosen, the designer can help to explore the options available and choose the best location for the future establishment.
Restaurant interior. Design by ZIKZAK Architects
Think through your budget and business model
You need to determine not only the start-up costs, but also the ongoing costs - for staff, marketing, food and utilities. It's also important to understand your business model. What will your pricing policy be - affordable or premium? Are you planning additional revenue streams such as food delivery, catering or selling speciality products? The clearer your financial model, the easier it will be to make decisions about design, equipment and service format.
Restaurant interior. Design by ZIKZAK Architects
Prepare references and formulate requirements
Before meeting the designer, it is useful to collect visual material that conveys your own vision of the establishment. Save pictures of interiors you like and identify the colour scheme, materials and lighting you want. If you have specific requirements for the layout - open bar, lounge area or individual booths - this should also be considered in advance. The more detailed your requirements, the easier it will be for the designer to create a project that meets all your expectations.
Restaurant interior. Design by ZIKZAK Architects
Proper preparation before working with a designer will allow you to avoid many mistakes, save your budget and get a really good result. Defining the concept, analysing the market, choosing the location, planning the budget and gathering references are the five steps that will help you open the restaurant of your dreams.
A good restaurant leaves an unforgettable impression and makes you want to come back. So make sure your establishment is just that.
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