Taste Isn't Everything
Function is the key ingredient in designing a restaurant.
You've dreamed of owning a restaurant since the first time
you sautéed on your family stove. Now, with start-up capital
in hand, you have to design your restaurant from the inside out-or
"from the heart of the house," says Michael D. Owings,
founder of restaurant design firm Creative Culinary Design in Costa
Mesa, California.
That means starting where your food begins-the kitchen. Imagine
it: You have the greatest ambience in the world, but the food takes
forever to prepare because of an inefficient kitchen layout.
It's critical to lay out the pantry, sauté and cooking
stations wisely. "In designing kitchens," says Owings,
"lay your cook line out so that there's no cross traffic
[and] people aren't running up and down," he says.
Try to find someone who is already in the restaurant business to
help you out. He or she can tell you that your broiler is too small
to actually create all the food on your menu or that your
refrigerated drawers are hard to get to. And according to Owings,
success comes from two things: "A good strategic plan along
with a design that understands [your] market, location, staffing
requirements and management skills-those are critical
issues."
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Need more design ideas? Check out Entrepreneur's Business
Start-Up Guide,
How to Start a Restaurant.
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