Keys to design restaurants

Keys to design restaurants

Keys to design restaurants 1500 1000 The Innova Room

This post describes the third session of the Restaurant Design module, within the University Diploma in Restaurant Management, at the Center for Entrepreneurs of the UCA (Argentine Catholic University). In this lesson, some keys to restaurant design are exposed, from functional parameters to emotional aspects.

The dimensioning of the spaces, the relationship between the different areas and the communication flows are analyzed. On the other hand, an environment is defined by the sensory aspects that are perceived, tangible and intangible. And this is influenced by everything that affects the experience received during the service in the place. Finally, how an emotion is generated in the client is analyzed, and two analysis cases are presented.

In addition, in this session we wanted to bring these concepts closer to the classroom and transform the moment of pause into a shared and creative gastronomic experience: tasting break. The video that illustrates this news shows a selection of moments of this activity.

Dimensions, relationships and flows

In each gastronomic outlet it is necessary to define the space dedicated to the production of the surfaces that generate sales. From the balance between these two zones, optimization of dimensions and adequate space distribution, a space will result that favors or limits the profitability of the business. This simple premise is developed into various solutions based on the type of business and service that is being defined.

Keys that define an ambience

The factors that make up the keys to restaurant design can be tangible or intangible. From the composition of the elements arise harmonious places where the aesthetics and the gastronomic concept are integrated.

The same element can generate a very different effect within different environments, as shown through the example of a piece of furniture. Elements of the restaurant are considered from the surface finishes to details such as the uniforms of the staff, or how they greet customers. Therefore, nothing should be left to chance when defining a gastronomic space.

Where does the emotion come from?

Any sensory stimulus generates a reaction in the brain, consciously and unconsciously. This reaction varies when combined with each individual’s own experiences and cultural references. Starting from this premise, we jointly analyze how the same environment can be perceived in a very different way in the group.

Finally, we analyze two cases of designing gastronomic spaces: ENIGMA, the new gastronomic experience by Ferrán Adriá designed by RCR Arquitectes, and TATEL, a project promoted by Rafa Nadal and Enrique Iglesias (among other partners) designed by Studio Gronda.

The presentation used in the session can be found here:

 

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