Successful Restaurant Design - Softcover

Regina SBaraban Joseph F Durocher

Softcover

ISBN 10: 0442011520 ISBN 13: 9780442011529

Publisher: Van Nostrand Reinhold, 1992

Synopsis

Successful Restaurant Design offers the first integrated guide to the modern restaurant design process. Regina Baraban and Joseph Durocher provide an exceptionally clear picture of the successful marriage of utility, aesthetics, and the optimal use of space as they look at both front-of-the-house and back-of-the-house design considerations. Successful Restaurant Design can aid the designer, planner, or restaurant operator in achieving the best design for efficient operations and for the intended customer market. Chapters are therefore devoted to the important topics of design analysis (Chapter 1), design psychology (Chapter 2), the customer’s perspective (Chapter 3), management’s perspective (Chapter 4), and specific problem solving (Chapters 5 and 6). To further acquaint the reader with the variables of the design process, personal interviews are presented which examine the rationale behind specific design plans. Since there are a multitude of design options and methods available today, Successful Restaurant Design offers thorough case studies of many types of restaurants. These case studies examine the execution of a variety of designs, from the traditional to the innovative—from the student cafeteria at Southern Methodist University to one of New York City’s hottest gathering spots, America. With the help of 127 black-and-white and 23 color photographs, the authors clearly show the successful application of creatively integrated design concepts. Successful Restaurant Design offers critical insight into the working restaurant as a complete entity and addresses the needs of the full range of professionals involved in the design process. With this book as a guide, the architect and interior designer can gain an understanding of the operational characteristics of the modem restaurant; the facilities designer can achieve a sensitivity for interior design and its impact on the overall marketing mix; and the operator or restaurateur can readily see the impact that the physical plant can have on the bottom line, the daily measure of success.

About this title

From the Back Cover:

Comprehensive coverage of every aspect of restaurant design

Successful Restaurant Design, Second Edition approaches the design of restaurants as a process that begins with a solid understanding of interdependent systems. From the main guest entrance to the rear loading dock, this exemplary resource examines how each of these components functions, both on its own terms and in relation to other components. It explores the different ways in which excellent design optimizes both operational efficiency and the pleasure of the dining experience.

Responding to recent market trends, this Second Edition covers the design of theme restaurants, display kitchens, cafeteria foodservice, creative dining concepts, and more. It views restaurant design through the eyes of both customers and management, and it offers helpful insights on restaurant design psychology.

Outstanding features of Successful Restaurant Design, Second Edition include:
* More than 35 all-new case studies of innovative and traditional restaurant designs
* Interviews with leading designers, architects, and restaurant owners on how they achieve a successful restaurant design
* Expanded coverage of back-of-the-house design issues and solutions
* More than 200 illustrations, including a 16-page color insert

An indispensable resource for interior designers, architects, and facility planners as well as restaurant owners and managers, Successful Restaurant Design also provides excellent professional preparation for students in these disciplines.

About the Author:

REGINA S. BARABAN is an editor and journalist who specializes 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.

JOSEPH F. DUROCHER, PhD, is on the faculty of the Hospitality Management program at the University of New Hampshire where, among other courses, he teaches restaurant and hotel design. Since 1987, he has been the equipment editor for Restaurant Business and Institutional Distribution magazines.

About this edition

• Publisher: Van Nostrand Reinhold
• Publication date: 1992
• ISBN 10: 0442011520
• ISBN 13: 9780442011529
• Binding: Paperback
• Number of pages: 272