Restaurant Design Miami
In a restaurant, interior design and design is more important than food, said by experts such as Ferran Adrià. Recently, in a talk for professionals, the renowned chef declared that food is the fourth reason to go to a restaurant. Ahead are the welcome (treatment and / or service), the environment, the design and the interior design.
Customers of a restaurant are no longer just looking to eat. Of course they want to eat, but they also want to live a total and memorable dining experience.
And this is not only possible in a restaurant with Michelin Stars, the customer experience must also be attended in a restaurant that serves a menu of the day, or fast food and everything in the design of a restaurant should revolve around the experience the client’s.
Factors to consider
Understand the business
Understanding the business is the first factor to consider before starting the design. Starting with the hospitality sector in general and ending with the niche of the restaurant that is going to be designed in particular, that is, its concept and concrete business model.
There are three key elements:
Differentiation of competition.
Relevance to the client.
Intensity of the emotional bond.
To be able to do it you have to know the business perfectly. Therefore, prior interviews with the owner and / or the chef, the analysis of information published in this regard and the close observation of direct competition are essential.
Not only a beautiful space is needed, but a functional and efficient restaurant that converts visitors into recurring customers, transmitting emotions and special sensations and aligned with a specific business strategy, using for this the most present and most visible tool: a careful interior oriented design to value a gastronomic concept.
Thoroughly examine the kitchen
In restaurant design you have to know each of the main attributes of the kitchen to transmit them without loss of information to the customer. Only then is it possible to communicate the features that really make the restaurant different and in turn are relevant to the customer, and only an emotional connection is achieved with the restaurant’s target.
In restaurant design the personality of a kitchen with materials and colors is not reflected, it is also done with the distribution of room, decorative elements, furniture, sensory marketing, etc.
Meet the chef
Defend the commercial design as a marketing tool that can have a positive influence on sales, perhaps it is the most decisive after the kitchen itself. However, if the design of the restaurant is not aligned with the chef’s tastes and personality, it is not possible for the whole to convey homogeneous and credible values. Hence the importance of analyzing and managing the needs of a project always personally and individually.
Empathizing the design with the chef’s personality is essential for several reasons:
Identification:
To identify the chef is to capture the essence of his kitchen, and therefore to capture it in the design of the restaurant.
Interaction:
For the environment to contribute significantly to creativity, it must contain essential personality traits of the creative (chef) and his team. If these are not comfortable and comfortably the quality will suffer.
Realization:
The chef, like any professional, will be happy working in space at ease, the restaurant in this case, with which he feels identified. A happy person is a productive person, and productivity in a chef has a lot to do with creativity.
Functionality versus aesthetics
The functionality-aesthetic dichotomy is present in each project and the design of restaurants was not going to be less, it is more, it can be said that the design of restaurants is one of the disciplines where the balance between functionality and aesthetics becomes more important.
The competition existing in this sector is such that the aesthetic factor is crucial to differentiate, however you cannot lose sight of the functionality in a business in which the equipment works as true Swiss clock mechanisms, in which any link can end up breaking the chain of customer experience.
An optimized restaurant requires clear, planned functionalities and in which the design helps to optimize them. Functionalities such as the following must be taken into account:
Dishes that must leave by a certain place perfectly accessible and with comfort.
Displacements that should be shortened as much as possible.
Areas necessarily hidden and transparent, intimate areas, public areas.
Doorbells, cameras, cupboards and other comfortable and functional furniture.
Floors and furniture with the right touch.
Spotlight, ambient lighting, indirect lighting.
Optimization and versatility of room and tables.
It is relatively simple for a professional to design an aesthetically pleasing and unique restaurant, but designing a beautiful restaurant whose beauty contributes to the proper functioning of the business is no longer so simple.
Privacy of space
The distribution of spaces and functionalities is vital when it comes to guaranteeing some privacy to the tables in the room. While it is true that there is a type of restaurant that does not require it, normally the intimacy of the tables is one of the attributes most valued by customers and therefore a quality of mandatory attention.
The design task is to grant privacy to the tables without the number of tables and / or diners per restaurant turn suffers.
Comfort
Within the design of restaurants there are several items that may be required to ensure that a restaurant is comfortable for both its customers and the team working in it.
illumination
If you had to choose two main features that are most identified in the projects, first of all there is the design orientation to the client’s objectives, and secondly a careful attention to natural and artificial lighting.
Lighting is key and can be decisive, for good and for bad. In a restaurant the light must be fair, neither too much nor too little and, of course, of quality. The light must be well planned to avoid, among other problems, annoying shadows, glare, dark areas, etc.
Acoustics
Achieving a pleasant atmosphere involves having control of the sound, as many aspects of the environment affect the environment apart from music. A good example is vibration, an element that is more important than music and often great forgotten.
In this aspect, the choice of materials acquires great importance, being the woods, fabrics and other absorbent finishes suitable for achieving so annoying sensation. Of course, there are many specific products on the market that allow noise control.
Air conditioning, air renewal and sensory interior design
Good air conditioning is essential in the comfort of any business and we all understand that. However, another aspect is often neglected whose importance is of paramount importance, the air quality.
Not only must a pleasant climate be guaranteed, but it must be ensured that customers can breathe a fresh and clean air that avoids the bad and annoying odors that are inevitably created in a restaurant. Therefore, it is necessary to pay sufficient attention to the installation of air renewal and give it at least the same importance as the air conditioning.
Furniture
It seems logical and evident that the selection of furniture for restaurants, both working and living, must meet a minimum of comfort.
The choice of furniture happens to be one of the critical points of the design. It is not strange to observe how sometimes the furniture is not aligned either with the type of cuisine, or with the rest of the restaurant’s design, or with its functionality, or with the target. This generates serious inconsistencies in the image and communication of the business, but above all it implies a dysfunction in the generation of comfort for the client.
Do not forget that the functionality, ergonomics, beauty, robustness, identification, relevance that chefs demand for their kitchens and / or kitchen furniture should also extend to the room and vice versa. The whole restaurant, from the bathrooms to the kitchen, from the kitchen to the living room and from the living room to the street, must speak in the same language and promulgate identical values. You have to talk about homogeneity. A basic concept in design and interior design.
Customer experience
A good design must be different, relevant and intense, and must always keep in mind the search for an optimal and different customer experience. This philosophy will guide the long-term future of successful restaurants.
Attention to customer experience is an attitude that must be contemplated and transmitted by the entire team. The interior design of the restaurant contributes and attends to this experience in the part that touches it, but it will never be enough without the involvement of the team and the adaptation of all the processes involved.
There is no doubt that the quality of the product and the kitchen are crucial to succeed, but not enough. Nowadays the quality is presupposed, nobody pays an extra for quality because they also offer it in many other establishments. We are willing to pay more for a memorable experience that includes good quality and good service, but not just quality and service. The design of the restaurant contributes to provide that plus for which the customer is willing to choose.
Source: i y c s a
Hotel Design Miami
What are the two design features that any self-respecting boutique hotel should share? According to Lillian Connors, Marketing strategist at Bizzmark, luxury and individuality. This is accomplished through style, functionality, and attention to detail.
As indicated in an article published in Hotel Designs, the style of the hotel needs to tell its own story to make it unique. From their point of view, designers of boutique hotels have to take into account these six basic aspects:
Check-in
The moment customers walk through the hotel door they should feel welcome. A pleasant lobby housing a well-designed and well-lit reception desk. This area is the heart of the hotel and where the client creates his first and last impression.
If space permits, a seating area should be incorporated. It will undoubtedly become the favorite gathering place for guests and their friends.
The elevator area is another area to keep in mind. Guests spend a lot of time there, therefore they will inspect the details and decoration much more closely.
As the elevator lobby is often one of the busiest areas of the hotel, we have to try to make it a spacious place with adequate signage. Floor, lighting and wall design can be used most effectively to impress everyone who passes by.
It is also a good place to put up a piece of art or do a unique wall finish. In turn, it is an ideal space to place antique furniture and other attractive details.
A hallway designed with intelligence
Well-designed hallways must combine style and utility. Light or wiring boxes need to be intelligently tailored to the design, perhaps hidden behind a piece of art or in the wall finish itself. The floor has to be solid and strong to withstand the constant passage of luggage and cleaning carts, pushed from one side to the other.
Also, to avoid the noise of all that traffic, it is advisable to cover the floors with a quality carpet, which also helps to break the long hallway feeling. As for the lighting, it should be enough to bring guests to their room, but also low enough to infuse a warm and comforting atmosphere.
Complete hosting experience
In a boutique hotel, the guest rooms are places designed for much more than rest. Rather, they are multifunctional and highly personalized spaces, where guests can work, dine, relax and sleep. However, if a guest doesn’t sleep well, no matter how well-designed the room is, they’ll probably never come back.
A solid and comfortable bed, combined with blackout curtains, soundproofing and temperature control are the right formulas for the guest to catch up on sleep early. When it comes to the bathroom, guests will expect nothing less than a mini-spa inside the room. So if space allows, you can include a Jacuzzi or even a private pool. In turn, the fact that the hotel has a pool or spa is always an incentive to increase reservations.
Dining room and catering
One of the characteristics that differentiates boutique hotels from chain or brand hotels is their size. Luxury and large scale rarely go hand in hand, so designers are often challenged to make salons as efficient as possible.
The intelligent installation of furniture, tables, chairs and accessories can turn the same dining area into a breakfast area, a dining room or even a rest area during a corporate event. Incorporating an open buffet counter with a large storage space at the bottom is always a success.
Check-out
As we have already indicated in many articles, the output should be as fast as possible. No friction. In turn, at this time, the guest will take the last visual memory of the hotel. It must also provide a luggage storage area in case guests wish to make a last getaway before leaving.
In short, whether it’s a haven of peace within a big city or a secluded hotel on a remote beach, attention to detail as well as service and comfort set a boutique apart from any other hotel.
And finally, bet on him
Source: Techno Hotel News