The Restaurant Dream? An inside look at restaurant development, from concept to reality. by Lee Simon

Author:Lee Simon
Language: eng
Format: epub
Publisher: Atlantic Publishing
Published: 2013-06-09T00:00:00+00:00

Chapter 9:

A Look Behind the Design

Form follows function. This age-old design cliché just might be the most important characteristic of truly successful design. In layman’s terms, this means that first the design must work, and then one can make it look good. Whether the design process is meant for a building or a product, the requirement is the same. Think back through your own personal experience. I am sure you have encountered a product at some point in your life that looked great, but just didn’t work all that well. It did not do what it was supposed to do, or perhaps it didn’t perform as well as it should have, despite its visual appeal. It didn’t meet the intended purpose for which you purchased the product. It failed.

Some aspiring restaurateurs have a tendency to focus exclusively on the aesthetics and interior design features to be included in the public spaces of their new restaurant. Sure, the front-of-house is incredibly important; no argument there. However, its high visibility often tends to overshadow the planning that is required for the back-of-house, which is usually out of sight from the guest. The back-of-house, essential in the production and delivery of food or beverage to the patrons, will consist of storage, preparation, cooking, serving, ware washing, and other such functional areas. Some even affectionately refer to it as the “heart-of-house,” emphasizing that this area is at the center of the facility, supplying the facility’s extremities with all they require. For this reason, as we begin to explore the rationale behind the design we implemented for the restaurant in Maitland, I feel compelled to start with the back-of-house operation. But before I do, I owe you a more detailed history about the building itself and the condition it was in when we took possession.

The building in Maitland was constructed in the late 1980s as a Friendly’s restaurant. This was clearly evident in some of the physical characteristics of the exterior structure, such as the roof design, brick, and exterior freezer access, which were signature design treatments included as part of Friendly’s prototypical store. Inside, the restaurant still had the short-order-style pass-through window that was commonly featured between the kitchen and the sever pick-up area. Following its initial life as a Friendly’s, the building was converted to a Perkins family-style restaurant, and then finally to the previous owner’s fast-casual pizza, sandwich, and salad concept. The building was just about 15 years old when we took it over, and I must say that I was a little surprised to see that some of the cooking equipment on the line was actually the original equipment. The building showed clear signs of its evolution, as the needs of each occupant required some physical changes to the facility in order to accommodate their concept. At some point, a second hood had been added next to the original hood. Even the restrooms showed signs of the transformation that had occurred over time. It wasn’t until the early 1990s that the Americans with Disabilities Act (ADA) took effect.

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