The psychological aspect of setting up your restaurant.
A good restaurant is not only about the food. Its about the design, the layout and ambience. Setting a restaurant is more a science that beauty. What you think is beautiful might suit the people dining there. Here’s a simple inforgraphic on the Psychological Aspects of Setting Up a Restaurant.
The infographic defines major facets of restaurant design such as:
- How colors affect our appetite
- Which scents stimulate different behaviors
- The three primary sections behind planning restaurant lighting
- How acoustics can trigger certain habits
- The strong considerations behind designing the interior
To know more please click on link below. The Psychology Behind Great Restaurant Design (Infographic)
A successful restaurant will need a good design and layout plan. Design and layout plans are dependent on different factors which will influence the final decisions later on.
In fact, the output of the layout plans can definitely affect the success of the restaurant. People often go to a new restaurant and they think to themselves “they should have put that plant elsewhere, it obstructs the good view” or “I wish they hadn’t put too much light in here.” These are small things which can really add up and end up influencing the customers to go to the other side of the street where another restaurant is calling out to their taste buds. Here are the 4 things to consider:
• Density of customers
The layout plan should be based mostly on the comfort of the patrons. Even fast food restaurants consider the density of people, especially in peak hours, even though it may seem that these restaurants become too crowded during lunch time.
For formal dining restaurants which cater to the upper class income, it may be wise to provide more space between the tables since these restaurants don’t really rely on the number of people per day. Their revenues depend on the pricing of the food items. There should be more provision for eye candy such as furniture and art works.
• Style of service
The layout and floor plans should also be based on the type of service that the restaurant will give. Fast food restaurants and self-service restaurants would need less distance between the tables since the food won’t be served there. For other restaurants which provide table service, the space between the tables is very important so as to prevent too much clutter from happening in a specific part of the restaurant.
• Type of building
The layout plan is restricted by the type of structure where the restaurant will be built. You should be able to take into consideration all the different curves and the minor details in the structure before proceeding.
Proper lighting is very important for every restaurant. The lighting should be able to match the mood and the type of service of the restaurant. A relaxed atmosphere can be complemented by bright lighting while serene and serious moods can be accompanied by subtler shades.
Ray Freeman is the author of “How To Start A Restaurant Business Following A Profitable System”. If you would like to learn more about this topic, please visit: