The Restaurant Group Blog

Restaurant Renovation Pt 1: Are You Ready for a Face Lift?

Renovation

Established business owners sometimes feel that updating or renovating their restaurant space is an unnecessary expense. After all, if it’s not broken, why fix it? However, you could be losing business if it has been more than five or six years since you’ve changed up the customer experience at your restaurant. If you think you may be ready to give your space a face lift, ask yourself these four questions.

Does My Dining Area Speak to the Right Crowd?

While you may have no trouble getting repeat business from the Baby Boomers who have had their morning coffee at your place for the past twenty years, your restaurant could have a lot more potential than that. Do Gen Y and Millennials visit often? Or do you have a space that is family-oriented? If your dining area is no longer a good fit for the customers you are hoping to attract, it’s time to make some changes.

Are My Competitors Making Changes?

You can’t base all your business decisions on what the competition is doing, but if several restaurants in your area have updated their space, it’s probably time for you to do the same. After all, you don’t want your clients heading over to the burger joint down the street simply because it looks newer.

Is There Enough Space?

In just about every industry, minimalism is becoming more popular, requiring more spacious areas with fewer things in them. In other words, people expect to have more room. Elbow-to-elbow cafes and crowded diners are just not viable restaurant spaces anymore.

Do I Like Coming to Work?

You got into the restaurant business for a reason — because you love serving food to people who love to eat it, right? But if it feels like a drag to step into your restaurant, a renovation could give you the boost you need to love what you do again. They do say that a change is as good as a rest.

At TRG Restaurant Consulting, we are passionate about helping restaurant owners create an experience that they and their customers will love. Stay tuned for Part 2, where you can find out how to create the restaurant space of your dreams.

Restaurant Design: Building the Efficient Commercial Kitchen

Restaurant Design: Building the Efficient Commercial Kitchen

 

 Restaurant Design Kitchen

Your restaurant design is a reflection of your brand. From the front of house design to the back of house, your entire design plan needs to reflect your brand’s personality, market position and mission.

Efficient Restaurant Design

Whether you have a large chain or one store, it’s necessary to take every detail into account; from the store front sign to the table settings. The front of house design should reflect the style of your brand in its décor, also a large consideration should be paid to the construction of the service areas, to include the layout organization and efficiencies. If something looks beautiful but doesn’t function well, your customers will be the first to notice.

The front of house design is an important part of your image, but the back of house is the heart of your operation. Poor commercial kitchen design cannot only decrease your productivity, but it will impact your bottom line in many ways from food waste to loss of business.

Proper Planning

Before you can design your commercial kitchen, you need a solid plan. For example, consider your inventory needs, health codes, the type of food will you be serving and how you will be serving it. Retaining a restaurant consultant is the best way to plan. A consultant can help you establish your menu and make the best use of your kitchen space to increase restaurant efficiency.

There are several areas of a commercial kitchen that need to be established and there are a few popular configurations for different styles of service. Each layout factors in the workflow which includes receiving, storage, food preparation, meal cooking, cleaning and washing, waste disposal and most importantly service. Whichever design you chose, remember to keep it flexible in case your menu options change, use commercial grade appliances and building materials. It is also critical that you create specific work zones that will provide your employees with maximum efficiency to complete their duties.

Popular Configurations

Depending upon what category your restaurant falls into, there are three main layouts you can use to increase food production time and employee communication. These are simple guidelines that are flexible and easily modified to fit your specific needs.

Assembly-line

Many fast food or fast-casual restaurants use an assembly line set up in their kitchens. if you are making many of the same types of food or using the same ingredients in different ways, the assembly line configuration usually works best. This format arranges the kitchen in order of materials used. There is usually a preparation area connected to a cooking area that hands off to a service area. In this setup, the cleaning and storage areas are behind the line. This design offers speed and the ability to process orders quickly without employees running between stations.

 Food Service Design

The Island

The island configuration is designed with one main block in the middle of the kitchen area where food is prepped and cooked. Most often you will find the cooking spaces with appliances and equipment in this area. On the outer walls surrounding the kitchen, you will find cleaning storage, food prep and service areas with a circular flow. The Island offers a good flow for workers to move around and better communication among employees.

Food Service Design

The Zone

This layout is organized by blocks, placing major equipment around the walls. Like the other two models, this design flows in an ordered manner and allows for easy communication among employees preparing the food. It also provides more space in the center of the work area for employees to easily move to-and-from different stations.

Food Service Design

Always keep in mind that each of these designs can be modified easily depending on the equipment you use as well as the space and shape of your kitchen.

Other Considerations

Depending on where you are constructing your kitchen, you will find different local, state and county regulations. The planning and zoning restrictions vary from city to city, so you may not be aware of the required fire, electrical and plumbing codes. Additionally, you will need to apply for permits and licenses so it is important to know what you’re doing before you begin your design. Restaurant consultants are specialists in this field of design, so using one to help guide you through the entire commercial kitchen design and build process, will often save you time, money and headaches, not to mention, help you increase your restaurant’s efficiency and bottom line profits.

Contact TRG Restaurant Consulting for a free commercial kitchen design consultation.

Managing the Restaurant Design Lifecycle

Restaurants and all businesses in general have very similar lifecycles comprising five stages beginning with the startup phase, where restaurant design is crucial, and ending with either a rebirth or reinventing of the business model as it begins to decline and deteriorate; or dissolution as a going concern due to irrelevance with current market trends. More specifically, these lifecycle stages are startup, growth, maturity, decline, and rebirth/cessation.

Restaurant Design
Source: PC Scholars

Restaurants: Preparing for Summer

Restaurant Consultants

Hilton Cabana Miami Beach

You can see it coming, and you can feel its gradual approach. Days get longer and the somatic sensations of warmer days begin to influence our choice for a lighter wardrobe to accommodate the activities of the warmest period of the year affectionately called the summer season – compliments of the yearly summer solstice.

Innovative Restaurant Technologies

The perennial advancements of technology, never cease to captivate and astonish the diehard enthusiasts of innovation and advancement. At this year’s 2015 Consumer Electronics Show (CES) held in Las Vegas every year, besides the usual parade of electronic gadgetry, storied introductions of product previews, and climactic announcements of nascent technology for improving the quality of life in general, the food service industry took center stage with numerous technological developments in the way food is processed. The organizers of CES call them Smart Kitchen Innovations. The list that follows provides highlights of some of the most important features of these kitchen devices.

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