Restaurant Design and Layout for 2010

The times are still tentative for new business development, but the American spirit is strong. This is the time to spend getting your ducks in a row. You want to open a restaurant, so count the cost. Your investors above all need to know the cost. And if you are the sole investor you want to do your due diligence before you are too far in. So, what do you do?

First you define and articulate your concept. Are you fast food style, upscale cuisine, a burger joint, a corporate cafeteria... and what kind of cuisine do you want to serve or sell?

Then, are you going to lease or buy an existing space, rebuild a space or build from scratch? What then is the size of your space?

When you have these in mind we can help with the next step. We conduct an interview with you to get a good understanding of the site, of what you are trying to do and how you want to do it. Then our job is to design and draw the space for efficiency and we are very conscious of your budget. We draw in great detail like table mounted can-openers, cash registers, seating, bathrooms, etc. We present you the drawing, which goes through a few changes with you. Then we complete the design package with plumbing and electrical drawing, wall backing plans, and spec books. You may or may not need an architect on the project. It depends on the size, the complexity, and the requirements of the city.

We do not do interior design, but we can outsource for you if you need that service. Then there is the restaurant graphic design, logos, signage, web site, which we do in house, but all of that comes later. To help you determine if this project is feasible and within your budget, the first step is to get the design plan drawn up and equipment spec'd out for bids.

I can't urge you enough to do your homework on this before you get in with high end designers and contractors. If you'd like more information about us at National Restaurant Design and some of the companies we've drawn for take a look at our web site - www.nationalrd.com.

Best in 2010,
Frank Stocco

Graphic and Web Site Design for your Restaurant

Who doesn't have it these days - blogs, twitter, facebook, linkedin, myspace, web sites, logos, branding, marketing...? The competition is fierce, especially in a sluggish economy. The more you can get your identity out there the more success you'll see. Now it doesn't have to cost you an arm and a leg, but that's your choice.

For budget marketing the internet is great! A web site for a reputable company is a must and if your web site is "search engine optimized" you are likely to be seen. Blog pages to have more interaction with your customers not only shows your interest in them, but is also a great link to your web site.

I haven't tried Twitter yet, but I hear it too is still growing strong especially to get a quick notice out to a ton of people and to promote links to web sites.

What you have on your web site is equally important to keep customers coming to you. In the restaurant business I've seen menus posted, daily specials, events, merchandise for sale, online reservations... you name it. Take a look at them. Always check out your competition.

Feel free to contact us at National Restaurant Design where we have a new special right now. Our professional design staff will design or redesign your logo for free when we design your menu or web site. I don't know for how long we will offer this special, but give me a call to discuss.

Get busy and promote your great business!

Frank Stocco, Restaurant Consultant and Designer of National Restaurant Design

The Bottom Line

If the food service concept is sound and the location is conducive to that concept the rest is purely mathematical and somewhat scientific. Making money will largely depend on your ability to create an honest business model before you make the decision to move forward with your food service establishment. Most restaurants fail before the day they first open their doors for business. Build a REAL business model based on rent, infrastructure costs, architectural and legal costs, furnishings, advertising, taxes, food and liquor costs, labor and other associated costs. Based on a hypothetical worst case scenario sales projection, can you still profit? We have done restaurant design work for some of the best Chefs and restaurateurs in the country. Some have failed because their business model was not REAL. Do your home work. There are great profits in this industry.

Frank Stocco, Restaurant Designer & Consultant
651-464-5072

National Restaurant Design Testimonials

National Restaurant Design Testimonials: "We LOVE your design on Umbria. Thank you for the super quick turn-around and amazing design!!!
~ Abed Lawabni, Umbria Gourmet Pizzaria"

Restaurant Start Up

The economy is picking up. People want to make money and the "restaurant start ups" are happening again. That's good news for all of us in the business of serving as consultants and restaurant designers, plus it's great news for you who are anxious to get into the business of making money with your own restaurant. Be sure to read some of the past blogs for information on how to get started with your new restaurant. The last thing you want to do in jump in cold turkey. Do your due diligence first in choosing a restaurant consultant or just call me for a free consult. I'll set you on the right path for your restaurant success.

Frank Stocco
National Restaurant Design
www.nationalrd.com

Summer - A Great Time for Planning Your Restaurant

Granted many businesses slow down in the summer months while people relax and vacation. But, what better time is there than now to gather the info you need to start your new restaurant, cafe, coffee shop, bar, or other food facility.

With concept in hand, grab your phone and your notepad to contact a restaurant consultant or restaurant designer first. First things first are the concept plan and the drawing of your space. These you will need for the next steps with the city for approvals, the contractors, and the equipment companies for bids.

While you are working on your layout drawings with a designer you can be putting together a list of contractors for building, equipment companies, a graphic designer for your logo, menu, signage and web site, an interior designer if needed for colors and furnishings, etc.

In this day and age with email, text messages, twitter and facebook, directory listings and the like, the best and most productive contacts are still by phone or face to face. So, while you are sitting by the pool relaxing, grab your phone and start talking to people. You can nurse your tan and work toward making money in your new business.

Frank Stocco, Restaurant Consultant and Designer
National Restaurant Design Co.
651-464-5072

Business is beginning to pick up for those of us in the restaurant consulting and design area. Especially the Eastern United States. That area certainly does set trends, so the trend for new restaurant business is looking hopeful since the many months of recession we've seen. No one can sit back for too long. Who isn't wanting to make money?

With the recession though we have made some changes in our business to attract more business, and that is to offer graphic design services such as logo design, menu design and web site design. We are hearing that more restaurant entreprenuers are looking for interior design help too, so that is an addition to our services at National Restaurant Design Co.

But the long and the short of it is that business is looking up and we hope for the best for all you restaurant people. It's such a fabulous and exciting industry to be a part of.

Frank Stocco
Consultant and Designer
National Restaurant Design Co. - http://www.nationalrd.com/