An FBO should consider following recommendations while designing his new restaurant.
Regardless of the type of business, each restaurant must first define its purpose and value in the market that it will serve. The restaurant market can be categorized ascommercial sector (restaurant chains, independents, hotels, supermarkets) or the Non-commercial sector (corporate, university, hospitals).The conceptual DNA should be compatible with the target group and the markets it will serve. An FBO need to know his target audience, what do they want, how do they want it?
An FBO should make sure that the design consultant is clear about the owners perspective, be it the purpose of his business, what impact it will have and what is expected from him.
The design team consisting of owners, architects, designers, consultants, contractors, suppliers and operators should have a clear idea of the purpose and position of market, development, service style, service level and values of the new restaurant.
An FBO should make sure that the design consultants are tracking the changes suggested by the technical input teams. Failing to do this would lead to major flaws in the design process and result in choosing wrong materials, inadequate colors, plans and distribution of equipment
An FBO should use the latest technology in all aspects of restaurant operations and extensive utilization of computer software programming to smoothen the business processes of a restaurant.
As the FBO’s representative, it is the consultant's duty to visit all possible competences and make a list of the best and probable causes of successes or failures.
All prevention and safety measures suggested by FSSAI must be well defined, compliance with the codes and standards, especially those of environmental impact, should be undertaken.
Operators and designers will have to be very skilled and have good resources to find the visual artifacts that help to establish uniqueness.
An FBO should always keep the customers as his center of attention while planing any design draft.
An FBO need to consider all the factors of regulation regarding use of spaces, seating arrangements,parking, distances, passages and safety.
An FBO should arrange for the mechanical requirements of the restaurant while at the designing stage. He need to check the sources of energy required for restaurant operations.
An FBO need to plan for size of the kitchen, ventilation, table and chairs and sound and light systems. Even the variants of fabrics, tablecloth and napkins should be tested beforehand.
An FBO has to plan for space requirements for kitchen and bar, seating, storage and waste treatment, warehousing, cooking, washing and cold-HotPreparations.
An FBO should design equipment specifications to define capacity,power, construction material, voltages, loads andelectric connections.
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