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How to create a successful fine dining restaurant 7
Dining By Design How To Design A Successful Restaurant

Dining By Design How To Design A Successful Restaurant Dining By Design How To Design A Successful Restaurant

One of the Savio Volpe owners, Craig Stanghetta, has been designing cool restaurant spaces for some time.

In fact, Wood won’t put a restaurant in a space that requires a lift. Mott 32 in Vancouver is on the ground floor near the main entrance. 

I found this book very helpful! great help in understanding the complex process and multiple facets of restaurant design. It is as much a book for designers as it is for prospective owners as it covers topics related to what successful restaurant operation.

Plenty of specific examples, photos, and dimensional drawings. The book has a lot of useful details, good examples, good graphics. Overall, good buy!

“There’s the rare exception where the owners have talent and an eye for design with a limited budget, but more often than not they turn out to be a pastiche of things seen on Internet and they’re thrown into one place, or they hide behind trends with no cohesion.”

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.

The second, critical element of a restaurant’s design and the most important to any restaurant is the operations of the restaurant. How do guests arrive at the restaurant? What route does the food take from the kitchen to the guests table and how is it delivered? How many different waiters will serving the space? Making sure the operational layout works seamlessly and as effortlessly as possible for the operators of the restaurant is essential in making the restaurant a success and ensuring diners have an excellent experience. Whether a fine-dining restaurant or a more casual, quick service restaurant, each process needs to be considered in great detail so that the restaurant works as a well-oiled machine.

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Hawksworth Restaurant, designed by Alessandro Munge of Studio Munge.  Martin Tessler/PNG

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“It’s on the second floor and off the beaten track. We had to create a sense of climbing the stairs into a magical transporting environment where the food is irreverent and unexpected,” he says.

The artist in Sukkau gravitates to “temporarily programmed dining spaces that could really be conceptual and crazy and also change. Right now a lot of spaces feel precious and a bit formal, which isn’t actually necessary. And I think the biggest mistake is when a restaurant borrows key design features from another space. It often isn’t the right application and can just make things confusing.”

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Take Nightingale restaurant, where David Hawksworth hired one of Canada’s best designers, Alessandro Munge of Studio Munge.

Vancouver artist and architecture student Shiloh Sukkau knows about the challenge of working within a tight budget. That’s the challenge of most casual new restaurants and menus today, in Gastown, the Downtown Eastside, Railtown, Main Street, and Chinatown, where taxes and rents allow some breathing room and where young, creative chefs are having fun like never before.

“I love the city and I want to be in iconic cities,” says owner Malcolm Wood of Maximal Concepts, which operates 18 restaurants in Hong Kong and is opening the Vancouver Mott 32.

From the shape and squashiness of the dining chairs to the exact shade and texture of the wallpaper, a designer has revealed the lengths that go into creating the interiors of a restaurant.

“Vancouver will have its own unique design and colour palette,” Wood says. “It’s the story of Mott 32, but different.” (Mott 32 is named after the address of the first Chinese convenience store to open in New York.)

The bar area takes centre stage with seats all around and charcuterie and desserts coming out of there. “It’s convivial, balancing cosy and warm and modern and beautiful.” 

A bird’s-eye view down to the first floor with the bar is slightly voyeuristic. The space has a central runway, a device Munge also used at Hawksworth restaurant, which he also designed. At the latter restaurant, a series of arches frames a runway. “Servers come through the gorgeous archways, and it builds anticipation,” he says.  “People feel emotion throughout the spaces.”

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Wood sums up his approach: “It comes down to layering details.”

This book is for serious professional designers. As a licensed architect, I have not designed a restaurant for awhile, but I was sure glad to have the 1st edition of this text when I did a few some years back.

I would suggest you read the reviews for the 2nd edition to better assess the value of this text. The 1st edition I have does have few color photos, but I was looking for the serious detailed planning and technical guidance and discussion I found in the book, not visual entertainment.

Well worth purchasing, for professionals.

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Sukkau lived it up at the Gastown location of Tacofino, which plays to a young-minded demographic in the neighbourhood — simplicity and white walls keep it lighthearted and furnishings add dashes of whimsy, although the acoustics are meant for youthful, resilient ears.

The quality of images aren’t good and most of then are not coloredThe quality of the paper is inferior

Minimalism for Families: Practical Minimalist Living Strategies to Simplify Your Ho…

What are some clever psychological tricks that designers use when creating a restaurant?

There’s no natural light but they create the illusion of it; one room looks like a conservatory with autumn daylight.  “We’re really fussy about lighting. We use a narrow directional band that hits every single table and then create light and shadow and ambient light on top of that. For me, the dining experience has to feel comfortable and have pockets of areas that can be unravelled.”

An integrated approach to restaurant design, incorporating front- and back-of-the-house operations

“The Sun Does Shine” by Anthony Ray Hinton is a powerful, revealing story of hope, love, justice, and the power of reading by a man who spent thirty years on death row for a crime he didn’t commit. Learn more

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Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers

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:

Details like a wood-fired oven, lampshades “like you might you mind find in nonna’s basement,” kitchen utensils as art, and cookbooks are welcome signals to families, a crucial piece of Italian culture.

“Homes are shrinking in Vancouver and people are less able to host. We facilitate that and create spaces that speak to a lifestyle shift.”

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5.0 out of 5 starsgreat help in understanding the complex process and multiple aspects …

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Wood was in Vancouver recently overseeing the project but he wouldn’t reveal too much except that it will be as luxurious and eclectic as the one in Hong Kong.  

We also used warm copper accents, reminiscent of the copper pans used by Italian “Nonna’s” cooking pasta in many Italian kitchens. These sorts of details I think give a sense of place and set the stage for the food to shine.

Mott 32 restaurant in Hong Kong, designed by internationally recognized Joyce Wang. She is designer for Vancouver’s Mott 32 as well.  /PNG

Osteria Savio Volpe is designed by Craig Stanghetta. Photo by Knauf & Brown. JENNILEE MARIGOMENJENNILEEMARIGOMEN. / PNG

“The new Yaletown space is a totally different vibe,” she says. “Jason (Sussman, one of the owners) wanted a space that referenced the 80’s punk rock scene in Los Angeles. The basic premise of the city beach scene is in there, and there’s some youthful, fun energy about the space for sure. But both have a specific reference to the West Coast lifestyle and culture, which is, at least for me, what Tacofino food is about.”

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Savio Volpe is designed by Craig Stanghetta.  JENNILEE MARIGOMENJENNILEEMARIGOMEN./PNG

The comfort level of furniture is also often used to encourage different dwell times in restaurants. With more formal dining we design furniture to support and hold the guests comfortably for long dining experiences. This obviously isn’t the case with faster turnover, more casual dining establishments.

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.

It’s the small details that make a restaurant great and whilst they’re details that guests may not necessarily notice at first, they reveal themselves once you start to look in more detail and absorb your surroundings. It’s this approach that makes both the design and the process exciting for us and hopefully for the diners in our restaurant designs too!

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“It’s a very, very difficult thing to do. And the single most important thing is that we completely understand the end users, the city, holistically, before we start the design. Nightingale and Hawksworth are really stellar examples of how, when the chef and designer align and see eye to eye and the outcome is holistic.”

The biggest challenge for us is to make sure every table is a good table – whether you’ve booked months in advance for a special occasion or a last minute walk-in at a regular favourite restaurant – you should never feel hard done by. It’s interesting for us to see which tables people prefer in restaurants – different people always have different favourites. I think in a great restaurant, I want to keep going back for a different experience in different parts of the restaurant.

There are two crucial initial things for us that go hand in hand when first considering the design of a restaurant. The first of these, as with all of our projects, is the concept and story behind the design. This is important to us to make sure that there is a strong narrative that is carried through the details of the design, ensuring each detail plays its part but without feeling contrived or superfluous to the design.

Tom Strother, co-founder and creative director of interior design firm Fabled Studio, has helped top restaurants including Margot, which serves upmarket Italian food, Indian street food establishment Jamavar and Parisian-style wine bar nook Noble Rot style their insides. 

“That baby has a guardian angel: She would have probably died in El Salvador.”

Entering, it’s like slipping into a Coco Chanel jacket;  stress departs in a big “Ahhhh.”  A room such as this makes a diner look smashing, just like a bespoke jacket. You can be sure that successful restaurants not only create an interesting setting, they excel at manipulating emotions and perceptions, and even the taste of food.

Good restaurant design covers the basics, and then keeps on giving in ways you don’t even see. Call it theatre. Call it stagecraft. Call it drama, atmosphere or personality. Call it emotional manipulation, but great design details make for memorable dining experiences.

The late JOSEPH F. DUROCHER, PhD, was a faculty member in the Department of Hospitality Management at the University of New Hampshire where, among other courses, he taught restaurant and hotel design. Dr. Durocher, who also taught at Cornell University and New York University, was the equipment editor for Restaurant Business and Institutional Distribution magazines.

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In late fall, Mott 32 Chinese restaurant will make its grand entrance into Vancouver. It will be in the Trump International Hotel and Tower Vancouver and designed by Joyce Wang, who won the prestigious 2014 World Interior of the Year award for her work on the two-Michelin star Mott 32 in Hong Kong. Mott 32 Vancouver is the first outside of Hong Kong.

If a restaurant doesn’t work properly from a functionality point of view – it doesn’t matter how beautiful it is, it will never be a success. 

Craig Stanghetta, designer and co-owner of Osteria Savio Volpe, designs with functional, even social purpose. His company Ste. Marie Art and Design did the restaurant’s design work. 

Munge placed the open kitchen at the crest of the staircase. Cooks are hustling, the pizza oven’s fired up, a glass wall shows glimpses of the North Shore mountains and seaplanes coming in for a landing.

Kissa Tanto designer, owner talks about creating the restaurant.

“One of the biggest challenges at Nightingale was getting people to the second floor,” Munge said in a phone interview from Toronto. “Second floors could die and need energy and a vibe.”

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More about: | Food | Food and Drink | restaurant | Design | interior design

“We wanted it to be a community hub, a place to gather, connect, and you see the proof in the pudding when young families come in at 5 p.m. and people come in from Downtown and Kerrisdale,” Stanghetta says.

“With a big budget, you can prototype and check everything three times, but on a small one, stuff is pre-made and coming off the shelf or you’re kind of winging it and hoping it all comes together, so you either have to play it safe or live a little.”

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.

The Independent picked his brains to find out more about how designers piece together a restaurant’s interiors.

New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design.

In Hong Kong’s Mott 32, they found old propaganda graffiti under the plaster walls, with pictures of women in bright red lipstick, as well as Chinese poetry on concrete walls. They stayed. “It might have ruffled feathers, and it was a bit daring,” Wood says.

Nightingale Restaurant, designed by Alessandro Munge of Studio Munge.  Martin Tessler/PNG

What it’s like to be a chef plagued by one star reviews online

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“I like things I can make, or someone I know can make,” she says, “and I love things to cross the border between art and design.”

Meh! We’re just not into you. That’s the message I get in some restaurants. Teeny tables holding half dozen sharing plates. Menus as big as the table. Too-low chairs making me feel Lilliputian, too-high chairs, making me feel Brobdingnagian. Ugly art (including attic taxidermy). Bar stools requiring climbing gear to reach its summit. Candles just waiting to set paper menus on fire. Ruffles, lace. Lighting designed for nocturnal lives of bats. Rock concert acoustics. I could rail on.

“In climbing the stairs, eyes are drawn to the beautiful modernized bird sculptures flowing upwards; it draws you from the ground to the second level,” he says. “It’s a journey in a space. We had to make people forget they climbed all those stairs, and not dread going back down,” the designer said.

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Mott 32 restaurant in Hong Kong, designed by Joyce Wang, who Vancouver’s Mott 32.  /PNG

2.0 out of 5 starsPoor pictures a lot of black and white photos

As a Food-service designer, I was hoping for a good reference book and this is not it. The information is not detailed enough to be useful in my daily work. It does have a good subject coverage, but again the information is just enough to familiarize one with the subject.

For example, it discusses restrooms but doesn’t tell you the ADA requirements you need to follow. Another example would be that it does not explain hand sink or three compartment sink code requirements.

This book would be great for a restaurant owner, manager or someone curious about learning what is involved in restaurant design at a superficial level.

“We wanted to be respectful of the past and contribute to the fabric of the city,” he says. Munge is also the designer for Honey Salt, one of the restaurants opening in enormous Parq Vancouver complex next year.

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Love this book! Useful and looks brand new! The previous owner high light clause also help.

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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.

I thought this book would have good tips or useful guides for restaurant design..not so much. It is a case by case study of specific restaurant projects, none of them very remarkable and the details are pretty vague.

Worst of all the entire book, with the exception of the cover, is in black and white. Not worth the money.

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 Owner Tannis Ling had originally looked at the Osteria Savio Volpe’s Kingsway and Fraser space but felt it wasn’t the right fit. However, Stanghetta and his partners recognized it as a great location for an Italian restaurant.

Colour certainly plays a large part in how people feel and behave in any space and it, paired with the lighting set the mood almost entirely in a restaurant and so should be fitting for the desired ambiance and the cuisine – although I’m sure we’ve broken every rule over the years when it comes to colour!

“Each time guests visit there’s more to discover, and we do that through intricate design work. There’s always something deeper to unravel. I have a talented artist (other than Wang), I call her the DNA director, who is amazing at finding things,” Wood says.

While fast-food joints – with their almost-cosy, utilitarian seating and fast background music – are geared towards equally fast eating; fine-dining restaurants are adorned with luxurious materials to helps customers settle in and keep ordering off the menu. 

“We always look at weather and climate and in Vancouver where it can be rainy and grey, we want it to be cosy and light. Atmosphere is so crucial. It’ll be moody with earthy tones, lots of wood, deeper colours. We don’t want massive open rooms.”

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Nightingale Restaurant, designed by Alessandro Munge of Studio Munge.  Maxime Bocken/PNG

Tables, chairs, and zones are arranged for varied experiences: intimacy, openness, softness, firmness, and grandeur as well as cosy comfort.

I still waiting for my book, it should be here on February 28th, and today we are 17th of March but still nothing. No one respond on my messages, I want my money back but noting. What should I do now?

5.0 out of 5 starsexcellent text for architects and restaurateurs

“With small budgets you have to take risks, and there’s just no way around it,” says Sukkau.

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I loved the book! It was exactly what I was looking for! It came very quickly to my place! 🙂

What is the first thing you consider when you are given a brief for designing a restaurant?

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At Stockton, a “hidden whisky bar”, another Maximal Concepts project in Hong Kong, Wood alludes to Hunter S. Thompson (Stockton is Thompson’s middle name) taking the lead from Thompson’s favourite novel, The Great Gatsby, and adding pieces of dreams Thompson might have had. But none of that is spelled out. “We’ve never told anybody and only two people have gotten it,” says Wood.

The Hong Kong Mott 32 was the first in the city to eschew the traditional and conservative look of Chinese restaurants. It’s in a former bank basement, down three flights of stairs.

 Nightingale: A grand contemporary room bright with a soaring ceiling, natural light and light woods. Mia Stainsby / PNG

All eight rooms in the Hong Kong restaurant have narratives for diners to discover.

How can you convey the sort of food that is being served in the restaurant design?

I think it’s important that a restaurant design doesn’t feel themed but instead picks up on subtle references to the origin of the cuisine, celebrating its heritage and complementing the food. With our recent restaurant Margot in Covent Garden, we picked up on the finessed Italian cuisine by celebrating fine Italian crafts and traditions, such as broken Palladian flooring, and paying homage to some of the more characterful great Italian designers such as Gio Ponti and Carlo Mollino.

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You have probably heard the false adage that you only use 10 per cent of your brain. Advances in neuroscience has swept that concept aside, but that doesn’t mean your brain is functioning at its peak.

What is the most challenging aspect of designing a restaurant?

Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition

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“Things” at Mott 32 include walls with 1,000 calligraphy brushes, silver threaded wallpaper made by a 100-year-old company, antique silverware, embroidered silk, apothecary items, artifacts from Hong Kong as a fishing village and British colony. The “DNA director” hunts and gathers globally, including from Les Puces flea market near Paris.

Hardcover: 336 pages Publisher: Wiley; 3 edition (February 2, 2010) Language: English ISBN-10: 0470250755 ISBN-13: 978-0470250754 Product Dimensions: 8.7 x 1.1 x 11.2 inches Shipping Weight: 2.6 pounds (View shipping rates and policies) Average Customer Review: 3.

2 out of 5 stars 8 customer reviews Amazon Best Sellers Rank: #1,060,825 in Books (See Top 100 in Books) #1570 in Books > Arts & Photography > Architecture > Interior Design #1645 in Books > Business & Money > Industries > Hospitality, Travel & Tourism #1975 in Books > Crafts, Hobbies & Home > Home Improvement & Design > Decorating & Design > Interior Decorating

Detail in Contemporary Bar and Restaurant Design (Detailing for Interior Design)

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New information on sustainable restaurant design throughout the book for both front and back of the house.

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REGINA S. BARABAN is an editor, journalist, and educator specializing in the hospitality and design fields. She was the founding editor of Hospitality Design magazine and has taught restaurant design at Harvard University, New York University, and the University of New Hampshire.

Vancouver restaurants are more style and design conscious these days but Stanghetta notes that the do-it-yourself approach tends to backfire.

“Going down three flights of stairs to a windowless basement is off-putting unless the journey is worth it,” Wood says. “We didn’t want to put in lifts (elevators), which would break the illusion.”

Munge bemoans the lack of historic buildings in Vancouver, and added visual nods to the Quadra Club and University Club, which once operated at the same spot.

However, at Kissa Tanto, Stanghetta’s latest design project on Pender Street, he mastered a sexy, sophisticated, retro, fun mood. The elements, including the food and service, click together.

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From a psychological point of view, one of the key aspects to a restaurant’s design is the lighting. It has to be soft and flattering to make guests feel comfortable so that they are confident and relaxed and enjoy their stay in the restaurant. We tend to do this through soft ambient lighting to complement the more targeted architectural lighting and also to suit the time of day. In my experience, the worst lighting is when there are just downlights over the tables that can cast shadows over diners faces. This can be very unflattering for guests and make them feel uncomfortable.

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