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An integrated approach to restaurant design, incorporating front- and back-of-the-house operations
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.
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:
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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.
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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.
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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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New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design.
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.
- Sales Rank: #215624 in Books
- Published on: 2010-02-02
- Original language: English
- Number of items: 1
- Dimensions: 11.20" h x 1.12" w x 8.70" l, 2.45 pounds
- Binding: Hardcover
- 336 pages
About the Author
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.
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.
For more information from the authors about this book, visit www.successfulrestaurantdesign.com
Most helpful customer reviews
13 of 13 people found the following review helpful.
not so much
By N. Montgomery
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.
7 of 8 people found the following review helpful.
excellent text for architects and restaurateurs
By Fredric Lee McLaughlin
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.
3 of 5 people found the following review helpful.
Poor pictures a lot of black and white photos
By PAULO ARRAES
The quality of images aren't good and most of then are not colored
The quality of the paper is inferior
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