If you’ve caught yourself humming a holiday tune while strolling down the festively decorated aisle of your favorite store, you know the power of décor. Besides cookies, gifts and eggnog, nothing gets guests into the holiday spirit more than sprucing up your space. Wondering how? Read the whole article here:
3 SIMPLE WAYS TO DECORATE YOUR RESTAURANT FOR THE HOLIDAYS
In addition to supporting a comfortable, aesthetically pleasing environment, restaurant design should speak to both your brand’s message and values. Does your organization value local sourcing, sustainability, or being “green”? It might not always be practical to perform an entire restaurant redesign overhaul, but there are a number of easier-to-implement tips to …
Read the entire article here: Five Easy Ways to Go Green in Your Restaurant Design
Restaurant branding allows consumers to connect with a concept and takes the restaurant from simply serving food to providing guests with an experience. In a restaurant, the brand encompasses everything from the logo on a server’s shirt to the style of plate on which an entrée is served. It’s crucial that all elements are aligned and clearly communicate the look, tone, feel, and personality of the concept’s brand.
The James Beard Awards (the Oscars of the food world) recognize the importance of branding and design and present two annual awards for ‘Best Restaurant Design and Graphics,’ one to a restaurant under 75 seats and one to a restaurant with 76+ seats.
Read more about restaurant success through branding
A restaurant’s design is a large factor of importance for the success of any brand. LYFE Kitchen, as recently featured in this QSR Article, Living the LYFE in Quick Service, truly embodies the essence of restaurant design with a purpose.
Read more: LYFE Kitchen design
T.G.I. Friday’s has unveiled a new kitchen and bar design in a unit that re-opened this week in Nashville, Tenn.
The Opry Mills Friday’s location, which was destroyed by flooding two years ago, debuted this week with an open kitchen that is about 25 percent smaller than a typical Friday’s unit and a redesigned bar.”
We are so very proud to have been chosen to work with D’Cost Seafood, a highly popular and beloved restaurant located in Indonesia, on the development and design of their new location and new concept, D’Stupid Baker. Why do we say we made mission impossible, possible? We built and opened D’Cost Quick in 10 days it would’ve taken 4 months in the USA. Stupid Baker will open on 11/11 and it will be built and opened in 30 days.
Read more: D’Cost Quick
Your restaurant design may need a sound check. An increasing problem nowadays is the noise level inside restaurants. Have you ever been to a restaurant where you had to almost shout to your dining partner to get your message out? Yeah, it can be annoying. Read the rest of the article here.
What smells? I hope it’s not your walk-ins or “fresh fish!”
I am so grateful for my sense of smell and I test it every time I walk into a restaurant hoping to create an instant emotional connection. The power of aroma is truly astounding.
There are many reasons why I enjoy eating at the Hillstone Groups restaurants. One of my most favorite treats is walking through the front door at Houston’s, Bandara or Gulfstream, and always look forward to eating in their restaurants and knowing in advance that I will always smell wonderful aromas that will set the tone of my dining experience.
These guys clearly understand and embrace the aroma strategy. The lesson learned here is that when designing a restaurant or kitchen, consideration should always be given to finding ways to perfume the restaurant with wonderful aromas of food. We get it, and our team of restaurant design experts can help you make that emotional connection with your guest through creative restaurant design.
Don’t under estimate the power of aroma – it’s alluring, captivating and guess what? It makes people hungry and they spend more money. This is a simple way to get people to look forward to eating in your restaurant and spending more money. What smells in your restaurant?