Ideas, tips, examples, best practices, case studies and answers to important considerations for restaurant design provided here free by the global restaurant consultants at Aaron Allen & Associates.
Whether you’re a multi-national restaurant chain planning a new prototype, a restaurant design makeover, or simply a facelift for an existing restaurant design Aaron Allen & Associates is here to provide you the guidance and resources you need to get the job done right the first time. While modern restaurant concept development is a specialized discipline requiring an experienced partner to fully effectuate, we’re happy to provide some free restaurant design resources for you here.
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February 8, 2013
Key Takeaway Download this article (PDF)
December 7, 2012
Menu Makeovers: The Art and Science of Menu Engineering and Design. So much of what happens in a restaurant is creative. All cooks like to think of themselves as artistes. It is, after all, called the culinary...
January 6, 2012
Restaurant Uniforms allow your employees to be walking brand representatives for your restaurant. In a world with restaurants on every street corner, it’s essential to distinguish your restaurant from the competition. Branding every element of your operation is key to...
December 16, 2012
Let us share the recipes of 10 winter drinks to keep you warm. Tested by the team of Aaron Allen & Associates. Key Takeaway Download this article (PDF)
December 7, 2012
Menu Makeovers: The Art and Science of Menu Engineering and Design. So much of what happens in a restaurant is creative. All cooks like to think of themselves as artistes. It is, after all, called the culinary...
February 20, 2012
A good restaurant menu design is key to any restaurant’s marketing plan. It expresses your eatery’s personality, focuses your overall operations, promotes profitability, establishes your budget, and keeps your brand fresh in your customer’s mind. What is the goal...
Spending too much money on linens or cleaning services which could be revamped
Systems and controls for receiving, storing and requisitioning expensive supplies and products.
Interior directional signage and zone merchandizing lacking or absent.
Storage, prep, service stations, POS stations, etc.
Inefficient floor plans, wait stations, bar setups, and table configurations
Buspans or trash overflowing, cluttered and disorganized, etc.
Host or greeting station is cluttered.
Clunky, dirty/dusty, or irrelevant decorations that don’t help tell the brand story.
Bathroom doors that push in rather than out (or don’t have trash can nearby exit)
Music or ambient noise too loud or too low.