| To give a fresh look to your restaurant is an | | | | innovative shapes for furniture. An unobtrusive blend |
| expensive proposition. Unless you have given a | | | | of traditional and modern elements will make the |
| thought for it at the time of starting that is. A | | | | interiors pleasant on the eye for longer time. If the |
| restaurant premises is probably one of the most | | | | engineering of the furniture allows for easy change |
| exhaustively used area of a building used for any | | | | of upholstery, you can give a renovated look to the |
| retail business. Customers walk into this place at | | | | ambience at much lesser costs. Choose brightness |
| regular intervals, occupy the seats, use the tables, | | | | over longevity when it comes to Lighting Fixtures, |
| and cutlery. A look at the state of the Menu Card | | | | Wall Hangings and Murals etc. It is much easier and |
| Holders will testify the extent of abuse suffered by | | | | cheaper to change than refurbish them. Changing the |
| the equipment in a typical establishment. Worn out | | | | wall surface or repainting it is not only a costly affair |
| interiors are surest signs of the restaurant's imminent | | | | but it can disturb your business and thereby |
| death. So, how does one go about keeping it fresh | | | | revenues also. Hence use more permanent and easy |
| and well maintained without blowing a hole in your | | | | to maintain materials like Granite, Marble, Glass and |
| pocket? | | | | Steel Panel etc. for this area. |
| When yours is a stand alone establishment, the trick | | | | You will have to consciously have a provision for |
| starts right at the beginning. As a first step, don't | | | | changing Drapery, Uniforms, Table Linen, and Cutlery |
| ever copy the interiors of a five star joint. They | | | | etc to keep your restaurant prim. Here also, a right |
| deliberately indulge in wasteful spending in order to | | | | mix of materials, colors and designs can save |
| mimic the epicurean lifestyle of their guests. Engage a | | | | substantially on maintenance. You can give an instant |
| pragmatic interior designer and clearly discuss your | | | | refreshing look to the place by just changing |
| exact requirements with him or her. Make sure you | | | | Placemats, Tumblers, Napkins and Menu Cards etc. It |
| convey the profile of your targeted customers. If | | | | cost you very little terms money and time when |
| possible, work on a fixed fee instead of percentage | | | | compared to the effect such changes have on the |
| of cost basis. This ensures your control over the | | | | looks. For example, it costs you less than 5 Cents a |
| shape of the things to come. | | | | day to change a Table Mat but it gives a whole new |
| There are four main areas of concern when it comes | | | | dimension to the table, provided you have chosen a |
| to the looks and feel of the restaurant. | | | | proper one. Menu Card changing also gives you an |
| Structure including Walls, Ceiling and Floor. | | | | opportunity to alter the prices of popular dishes. Care |
| Furniture, Fittings and Equipment. | | | | should however be taken to maintain layout |
| Drapery, Uniforms and Table Linen. | | | | familiarity while changing the overall design of the |
| Cutlery and Other Table Ware | | | | Menu Card. |
| The first two are for long term and costly to meddle | | | | Today, it is not enough to serve good food to keep |
| with frequently. Hence avoid being too trendy in this | | | | the customers coming back to your restaurant. |
| area and be subtle in choosing colors and designs. | | | | Restaurants need to appeal to all the five senses of |
| Contrasting and bright colors may look very | | | | its customers. Care need to be taken not to overly |
| eye-catching when new, but will be an eyesore over | | | | indulge in one aspect at the cost of neglecting |
| a period of time. Same is the case with highly | | | | another. |