An integrated approach to restaurant design, incorporating front-
and back-of-the-house operations
Restaurant design plays a critical role in attracting and
retaining customers. At the same time, design must facilitate food
preparation and service. Successful "Restaurant Design" shows how
to incorporate your understanding of the restaurant's front- and
back-of-the-house operations into a design that meets the needs of
the restaurant's owners, staff, and clientele. Moreover, it shows
how an understanding of the restaurant's concept, market, and menu
enables you to create a design that not only facilitates a seamless
operation but also enhances the dining experience.
This "Third Edition" has been thoroughly revised and updated
with coverage of all the latest technological advances in
restaurant operations. Specifically, the "Third Edition"
offers:
All new case solutions of restaurant design were completed
within five years prior to this edition's publication. The examples
illustrate a variety of architectural, decorative, and operational
solutions for many restaurant types and styles of service.
All in-depth interviews with restaurant design experts are new
to this edition. To gain insights into how various members of the
design team think, the authors interviewed a mix of designers,
architects, restaurateurs, and kitchen designers.
New information on sustainable restaurant design throughout the
book for both front and back of the house.
New insights throughout the book about how new technologies and
new generations of diners are impacting both front- and
back-of-the-house design.
The book closes with the authors' forecast of how restaurants
will change and evolve over the next decade, with tips on how
designers and architects can best accommodate those changes in
their designs.
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