In designing and constructing your establishment, expert help is important.
A well-planned concept might not work if the actual restaurant fails to communicate the identity of the brand, says Architect Patrick Buensalido, principal architect of Buensalido and Architects.
“Getting designers and architects allows your space to achieve a look that is unique. It can help in making people curious and getting them interested to look inside the store,” shares Buensalido, who has been in the construction industry since 2005 and has built seven restaurants, including those for Cheesecake Etc., Brooklyn Pizza and Kenji-Tei.
In setting up a restaurant, Buensalido offers several pointers:
1. Choose your location
It is necessary to consider the accessibility of your restaurant to your target market, shares Buensalido. Ensuring visibility is also essential in deciding where to put your business, he adds.
2. Define your size
Buensalido says a restaurant’s area size depends on the owner’s desired seating capacity.
“It’s important to first tell your designer your preferred seating capacity before getting a space to find out the appropriate area size. It is usually directly proportional to the investment, and expected number of turn-overs per day,” he adds.
3. Plan your design
An entrepreneur will always have an idea of how he or she wants the restaurant to look like. This is why the architects normally ask them for a “wish list” where they could write down their ideas about the business. But more than that, architects also need to understand the business side (e.g. marketing) of your endeavor.
Buensalido explains: “Our primary role is to design something for you. We didn’t prepare the business side of the whole thing. The entrepreneur knows the target market as well as the type of products the restaurant is planning to sell.
“We have to know the kind of restaurant and the food they’ll be selling since design is also dependent on the food. Some client even make us taste their food first to draw inspiration for the design,” he adds.
4. Select your furniture
In doing this, Buensalido notes that you have to be able to transmit the feel of your product in your restaurant space.
“Do not spoon-feed your visitors with your restaurant’s design. There has to be a bit of space for interpretation,” he adds.
He says that if the design has the space for interpretation, it allows the guests to find something interesting about the restaurant aside from the food. It enables them to explore their thoughts and give them something to talk about while waiting for their orders.