Design is an important aspect of establishing a new restaurant. Design entails the layout of the restaurant falls into place with the theme. The type of restaurant dictates the type of design in a given setting. For instance, a fast-food restaurant will have a layout that allows for table turnovers. On the other hand, the fine dining restaurant requires a layout that allows customers to sit for long as they chat with each other. Therefore, the layout affects the general operations of a restaurant. A proper layout should ensure easy movement within the restaurant. The customers should have an easy time accessing any part of the restaurants. The layout should also allow for the free circulation within the restaurant. Plenty of space between the tables makes it easy for the customers and waiters to move. The waiters need plenty of space while serving customers without bumping into each other.
Human comfort in the restaurant easily attracts more customers. On the same note, the staff also requires a comfortable atmosphere. Comfort of the people within the restaurant depends upon the air quality and lighting. Therefore, the design of the restaurant is the first stage that every owner should consider.
Growth of the business presents certain constraints with time. Operating a restaurant is bound to face certain challenges that may affect the number of customers that come to enjoy meals. Ample parking space for the diners who drive into the restaurant is a constraint that may affect the flow of people. Diners who miss the parking may develop a negative attitude or get discouraged altogether from coming. Therefore, the owner must ensure proper management of the parking to accommodate as many visitors as possible. The expansion of the parking space is a way of mitigating the constraint.
According to Lai, Hitchcock, Yang, & Lu (2018), table occupancy may also present another constraint for the owner of the restaurant. However, this constraint is connected to the number of cars parked at the restaurant. The average number of car occupancy determines the number of people who occupy the restaurant seats. On average, diners ay occupy a table for one hour or so. That means that the change in the number of people entering the restaurant affects table occupancy. On the same note, the amount and type of food by the visitors can also provide a constraint for the restaurant.
The following are the types of goals that a restaurant owner should have:
- Customer service,
- Quality of the food, and
Customer service ensures that visitors come back the next time with more customers. Poor customer service can bring down the best restaurant. Loyalty from the costumers ensures they spend more bills whenever they come back. Customer service goals must be specific and measurable. Specialized service could help enhance the quality of the service.
Quality control towards the quality of the restaurant food will ensure loyal customers keep coming with other friends. Creativity in food preparation and presentation would enhance the quality of food for the customers. The menu determines the number of visitors who come back for the food.
Lastly, ensure that the restaurant keeps growing financially. The owner must use finances to set up the restaurant and market the whole venture to attract more customers. However, proper financial management if a goal that the owner must endeavor. Financial goals require the discipline of restaurant operations. The good customer service, quality food, and advertising, more customers are bound to increase profitability.
Lai, I., Hitchcock, M., Yang, T. and Lu, T. (2018). “Literature review on service quality in
hospitality and tourism (1984-2014)”. International Journal of Contemporary Hospitality Management, 30(1), pp. 114-159.