Careful design defines how functional the overall restaurant and kitchen can be. This chapter deals with the design of the hall, the bar and the restaurant itself. It will also help you with the choice of chairs, tables, and give tips on flooring, walls and ceilings, toilets, lighting and how to dress a restaurant table from top to toe.

This chapter also looks at what to look out for in kitchen design and kitchen equipment, from a lemon squeezer to a fridge and stove. China, glass, cutlery and that all-important service from kitchen to restaurant and back again wraps the chapter up.

DESIGN

Restaurants can be described like this: the kitchen is the factory, the restaurant is the sales office and showroom. Once you accept this more hard-headed approach, the better the planning and the outcome will be.

Restaurant design has changed considerably since the 1990s thrust design into the limelight. Professional designers mostly design with the wow factor in mind, especially in corporate restaurant businesses. All that metal. All that ‘leather’ seating. All that minimalist lighting. And, to my mind, they all look the same.

But is it necessary to go down the professional designer route to achieve a style or, most importantly, a friendly, accessible, smart environment which is pleasing to the eye? The restaurant’s interior – and exterior – will convey to the public your taste, your style. So how do you go about it? Give a professional designer a brief or will it be a DIY job?

Professional design

Seek out some professional expertise before leaping into the unknown, or visit restaurants to pick up on some of the traits you wish to incorporate in your own. But beware of clashing styles or a cluttered look. An integrated overall style has to emerge. Beware too of designs that do not focus on customers’ and staff’s basic needs, such as comfort and the ability to move around the area to serve at tables. The look has to be in proportion to the space.

Thankfully, swirling carpet patterns, drab curtains and heavy furnishings are mostly in the past. Design now focuses on light walls, wood floors, brightness in furnishings and clever lighting. But often there is little individuality that emerges, with no particular stamp of the owner to make it more personal.

DIY design

How is individuality achieved? If you count on the design only, leaving out the welcoming personality of the owner or manager and good, friendly service with a smile and quality food, the restaurant won’t stand out from the crowd. You need all three to create an environment.

Resist the urge to put up artefacts brought back from that memorable holiday in Turkey and Mexico or wherever unless they fit into the overall design. Equally, resist the homey high street chain store look as it will be instantly recognisable. As my then 2-year old son was wheeled around in his pushchair in a John Lewis department store, pointing to furniture and lighting we had at home, ‘we got one of those’ ... ‘and those’ ... ‘and those’, your customers will also recognise their provenance. Customers rarely wish to sit in a restaurant that resembles their home. They can do that quite easily with a takeaway chez eux.

Also, these products may not be robust enough to withstand the hard wear and tear demanded in a public space, so a visit to a specialist restaurant furniture shop and commercial kitchen business should be considered.

But design can be just as effective for the neighbourhood restaurant or the gastro pub if it recognises its clientele and goes down the simplest route with no apparent design or expensive furnishings. The owners instead cobble together pine tables and wooden chairs to achieve a look which is inviting to many people, thanks to its approachability. The look also says ‘inexpensive meal out.’ However, looks can be deceiving.

As a guide, an allowance of 2½-4 square metres per person in the restaurant takes into consideration seating, table space, gangway and access to bar/counter.

Let’s look at the layout and practicality of the premises.

IS YOUR RESTAURANT FUNCTIONAL?

No matter how quirky or charming a restaurant is, it must be first and foremost functional: rule number one. When looking at properties, look at the space from the point of view of being full. Working at full tilt. Not just a few tables taken with staff ambling through. Imagine your restaurant with every table taken. Buzzing.

Now walk through the space from its entrance to the back of the restaurant and note the following:

• Is the shape of the property conducive to running a business? Or is the shape too awkward, the ceiling too low, creating huge noise levels?
• Is there a flow for customers and staff to reach tables comfortably? To get to the toilets? For staff to access the kitchen and bar?
• What is the signage like outside and inside? Do these need improving?
• Is the entrance welcoming, accommodating, well lit? Is the door handle user-friendly or do your customers have to fight to get in?
• Is the entrance draught-free? Customers will not return if their table is in direct line of a blast of cold air. A double door lobby is one answer.
• Where are the light switches for staff on entry? If you or they have to crash around a dark restaurant to turn the lights on it could be hazardous.
• Is there a good cloakroom area for coats, shopping bags, umbrellas? When full to bursting, will this area be another battleground for entry into the restaurant if by the main entrance? If so, can you solve this problem by placing coats elsewhere (but not near tables as coats on pegs brushing against customers’ heads is not acceptable).
• Is there a large enough entry to take in deliveries? Or is there a good, accessible entry point at the back of the property?
• Make a list of any improvements to decoration, signage, lighting and flooring that need to be made.

THE HALL AND BAR

Make your entrance welcoming and uncluttered so that the customer has easy access into the restaurant and so that you can see and greet the customer.

If you have space the bar is an invaluable area, not only for its instant appeal to drinkers on entering the restaurant, but it also functions as a service area. It acts as a control for ordering, making bills out, housing the cash register, taking bookings, making phone calls to suppliers, a focal point for staff, a place to sit down when doing paperwork, storing paperwork and records, plus menu and wine list storage.

The bar may store a percentage of your wines and other drinks, plus glasses, ice, perhaps a glass washer and sink and other items for drinks service. Place racks at the back of the bar for wine storage. And keep it stocked up as it adds to presentation as well as being practical.

The bar is useful for drinks sales as it displays what you have on offer and may also house a coffee machine. Or should I say ‘should’. Good coffee is now expected and I would urge new restaurants to invest in an espresso machine. These can be leased or bought. It adds atmosphere as well as the promise of a well-made cup of coffee and is a money-maker as all the Caffe Nero’s, Starbucks et al will testify to.

If you have no space for a bar you will need to find room elsewhere for making out bills, opening wine, storing menus and all that goes with the smooth running of a restaurant. But, of course, there are places that do not need a bar, such as the country house restaurant or café.