Tips For Designing Your Own Restaurant

Opening a restaurant is an immensely difficult and complex project. You almost always need more funding than you expect, you need to figure out food and drink suppliers, hire a chef (or line cooks if you’re planning to be the chef yourself), and work up a menu. It’s often said to be one of the more difficult businesses out there. But it’s also a sort of bucket list passion project for a lot of people. And if you’ve reached a point at which you want to give it a shot and you think you’re able to, you should go for it!

But there are also a lot of concerns you might not think about among those listed above. So just in the interest of full preparation, here are a few tips to keep in mind before you even get started.

Approach It Like A Real Estate Venture

Step 1 of setting up your own restaurant is to literally acquire the physical space that it will go in. This is actually a pretty exciting part of the process, as it give you your first indication of how your restaurant might look and feel. But it’s also the part of the process during which you can most easily spend more money than you actually need to. For that reason, you might consider looking intoreal estate appraisal and consulting services of your own, rather than simply relying on those listing properties. Having your own appraisal done of the spaces you’re considering can help you to ensure you’re getting a fair deal, and can ultimately help you to sift through your options with more certainty.

Address Electrical Needs First

Once you have your space secured, you’ll be tempted to jump right into designing the layout and aesthetic of the restaurant. This can be a lot of fun, and helps you to literally bring your vision to life. But there are more important underlying design challenges to meet first. Most notably, you’ll want to make sure that the electrical setup in the space is conducive to the lighting you want in the seating area and any needs you might have in the kitchen. With the help ofcommercial electrical services you can have this done very professionally and comprehensively. But it’s a good idea to get it done early on so that you don’t have to go back rearranging things and deconstructing your restaurant to achieve more adequate electrical wiring after the fact.

Consult Your Chef Before Designing Your Kitchen

If you’re starting up a restaurant in which you’re planning to hire a chef, you might want to take care of that before you actually finish putting the restaurant together. This can also be enjoyable, as you can go over your own ideas for the menu and bounce them back and forth with the man or woman who will actually be in charge of the flavors. But you should also involve the chef in the design to the extent that he or she is open to it. A lot of chefs will actually be thrilled to have some input on kitchen layout and applications. Though be warned – most of them will also want to spare no expense in the name of quality!

Prioritize Freezer Space

Perhaps this sounds obvious, but if it’s your first foray into the restaurant business this is the kind of thing you can easily overlook. This isn’t like a home kitchen where a typical refrigerator/freezer setup will suffice. Rather, you may need to go about installingwalk in freezers and larger, industrial refrigerators in order to manage the volume of food and ingredients moving through the kitchen. Unfortunately, that involves quite a bit of space, so while it’s not the first job that needs taking care of, you should keep it in mind during the design process.

Invite Extra Eyes For Design

If you’re opening your restaurant, you’re probably thinking of it like your personal baby. But when you take care of the kitchen needs and the basic construction adjustments for the venue, and you take on the visual design, you should still have some extra eyes. That might mean a significant other, a friend who’s opened a restaurant before, or even a professional design consultant. Whatever you come up with, it’s a good idea not to be completely autonomous about the look of the place. You can still bring your vision to life, but extra eyes will help you consider all options and catch the little things that need doing. And at that point you’re off and running designing your very own restaurant!

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