Successful Restaurant Design
Successful Restaurant Design offers the first integrated guide to the modern restaurant design process. Regina Baraban and Joseph Durocher provide an ... Show synopsis Successful Restaurant Design offers the first integrated guide to the modern restaurant design process. Regina Baraban and Joseph Durocher provide an exceptionally clear picture of the successful marriage of utility, aesthetics, and the optimal use of space as they look at both front-of-the-house and back-of-the-house design considerations. Successful Restaurant Design can aid the designer, planner, or restaurant operator in achieving the best design for efficient operations and for the intended customer market. Chapters are therefore devoted to the important topics of design analysis (Chapter 1), design psychology (Chapter 2), the customer's perspective (Chapter 3), management's perspective (Chapter 4), and specific problem solving (Chapters 5 and 6). To further acquaint the reader with the variables of the design process, personal interviews are presented which examine the rationale behind specific design plans. Since there are a multitude of design options and methods available today, Successful Restaurant Design offers thorough case studies of many types of restaurants. These case studies examine the execution of a variety of designs, from the traditional to the innovative--from the student cafeteria at Southern Methodist University to one of New York City's hottest gathering spots, America. With the help of 127 black-and-white and 23 color photographs, the authors clearly show the successful application of creatively integrated design concepts. Successful Restaurant Design offers critical insight into the working restaurant as a complete entity and addresses the needs of the full range of professionals involved in the design process. With this book as a guide, the architect and interior designer can gain an understanding of the operational characteristics of the modem restaurant; the facilities designer can achieve a sensitivity for interior design and its impact on the overall marketing mix; and the operator or restaurateur can readily see the impact that the physical plant can have on the bottom line, the daily measure of success.