Restaurant Design Concept

A Restaurant's Design Concept is informed by inspiration, which is perfectly impractical by definition.  The inspiration might be the primordial blaze of fire, the land, the sea, the air or any other regional, ethnic or stylistic fantasy.  The concept establishes the unique marketing position, brand identity, the desire, but the concept is one side of the coin.  The other side of that coin represents business practicality.  It is the business plan and regulations will add a strict rationale to the concept; a financial proforma with financial targets, margins and a bottom line. 

Restaurant Functional and Space Programming

Space programming is a terrific way to start the physical space planning of a new restaurant.  The functional/spatial program describes the practical requirments to be accomodated by design.  Likely the most informative source of spatial and requirements, after business planning requirements, is regulation.   Food service is as much regulated as any business and these regulations will determine minimum space, mechanical and equipment requirements for all kitchens, dining, front and back-of-house areas.  Programming is a great place to start planning you restaurant design process, and a good review of regulations will help you to satisfy basic requirements.

Regulatory Review for Restaurants