There is some debate about how much of an effect a restaurant’s look and feel has on its success as a place to eat. After all, one of the most important elements is food and service. However, it is the appearance of the restaurant that invites people to enter. You will often hear the word “comfort” in connection with atmosphere.
Of course, comfort means different points for different people. Room temperature, style or padding of chairs, individual preference for booths over tables, feeling of privacy or openness, proximity to other diners, ability to separate diners with young children of people who want a less noisy meeting. and accessibility for patrons with physical limitations are just a couple of common concerns. Discomfort is almost always attributable to a poorly designed atmosphere. Let’s take privacy as an example.
Is it important that your potential customers see and be seen? If this is a priority, then sitting them in a dark corner will make them feel slighted. Do you want people to choose your location for intimate and romantic getaways? A well-lit table in the middle of the noisy area, with other diners at every elbow, will not be satisfactory. Can you see the need for both options in the same restaurant? Without answers to crucial questions about what your customers want from their dining gathering, it will be impossible to manipulate your space to meet people’s needs.
Another consideration is demographic change. For example, by the year 2030, about 20 percent of the US population will be over the age of 65. For these diners, quality food and ambiance will replace novelty in order of importance. Disturbances in customers’ sight and hearing need to be reflected in the design: Some of the most common complaints about restaurants in general, from older diners, are that they are “too loud” or that the menu is too difficult. to read in dim light. . Sideboards are popular with the older generation; so are doggy bags, because leftovers are perceived as a good value.
Nutritional options (and information about them) will be requested. Older diners choose the privacy of the booth at a table and would rather wait on a busy night inside a spacious lobby or waiting area than at a bar. The population is also becoming more ethnically diverse, with more African American and Hispanic customers in most markets. Don’t underestimate the theatrical nature of the restaurant business. Putting products on display leads to impulse buying, which increases sales. Whether it’s wine, appetizers, or delicious desserts, think of ways to show them off.
Speaking of impulses, one of the strongest is vanity, which has an impact on the style of the dining room. Many diners like to see and be watched, especially in upscale restaurants. Having a chef’s table, right in the kitchen, can be fun and exciting for them. Providing a community table for singles to meet and socialize is an additional alternative. The bottom line with any of these elements is how they affect restaurant guests. When you take them all into account, you see that the square footage of an area doesn’t make sense as a measure of space. There is much more than that!
