Vector illustration of small restaurant

Restaurant Design For A Small Space

When you have limited space to work with, designing a restaurant can be difficult. You run the risk of workers running into each other or customers sharing a tight space. Making the most out of your space requires a bit of critical thinking, but there are several restaurant design strategies you can implement.

The Kitchen

Let’s start with the kitchen. There’s always the temptation to make your kitchen nice and spacious seeing as how it’s the bread and butter of your eatery. But the more room you leave for your kitchen, the less there will be for customers, which means a cut in profits. Make sure to maximize the space in your kitchen. You can achieve this by using cabinet space wisely and adding shelving or racks to walls. You can also assign a workspace to each employee so that you limit internal motion.

Comfortable Entryway

Depending on the demand of your restaurant, people may line up to get in. Which can be a great thing if you have the space to accommodate. But since we’re discussing small restaurants today, focusing on having a comfortable entryway can dictate how long a customer will be willing to wait for a table. Don’t include bigger furniture, as this will take up too much room and force crowds to cramp in even tighter. Adding some seating outside of your entrance can be a benefit as well. Another option is offering customers a chance to hang out at the bar until a table is ready; That way, they will be entertained, have a drink or two (which is more profit for you), and be inclined to wanna stay. It’s a win-win-win!

Walking Space

You also want to consider the room your customers will have to walk around. Generally, you want to have enough space so that two people can stand shoulder to shoulder, leaving enough room for someone to walk through. As for your staff, you want to leave about two and a half feet between objects. This leaves enough room for both directions. Don’t forget to factor in your chairs; They will be pushed out when people are sitting down, limiting the space. This won’t make or break your floorplan, but it’s important to consider.

Aesthetic Spacing

If you’re working with a small space, giving the appearance of a bigger restaurant will work to your benefit. But how can you do that? By simply avoiding larger furniture, it will allow a bit more breathing room for your customers. Having a spot with windows helps with the scale as well. This requires a bit of trial and error, so experiment a little. You’ll be surprised by the results you can achieve!

Stylish modern restaurant

Restaurant Interior Design Tips

Restaurant Interior Design can be fun. It can also be tricky. You have to be appealing to a critical and hungry public while keeping your brand identity consistent. When deciding how to handle the interior of your restaurant, here are some tips to keep in mind:

Picking A Theme

Wine restaurant with white chairs

 

 

 

 

 

 

 

 

 

 

Picking a theme for your restaurant can be a challenge. It can be a lengthy process and will require a proper analysis of your specific wants and business needs. What kind of cuisine do you want to specialize in? What location are you scouting? You want it to convey your distinctive sense of style while appealing to your target demographic. Keeping it relevant to your personal interests will not only be a great motivator, but will also allow that unique, personal touch that only you are capable of.

Focus on Target Demographic

Friends enjoying dinner at restaurant

 

 

 

 

 

 

 

 

 

 

This should be one of the first things you think about when it comes to your restaurant. Who are you trying to appeal to? What is their age group? Where are they most likely to spend time? Having this knowledge will help you make aesthetic adjustments accordingly. It can be as simple as a change in your lighting fixtures that can capture the generational mood of each table.

Immediate Enticement

Front of restaurant

 

 

 

 

 

 

 

 

 

 

Try to think back to the last nice restaurant you walked into; What was great about it? Was it the atmosphere? The menu options? Or maybe it resonated with you so well simply because it had a nice entrance? You want to be able to immediately entice your customers, and having a unique entrance can grab someone’s attention quickly. You only get one chance at a great first impression, so take advantage of that by spicing things up.

Proper Decor And Art

Japanese restaurant with decor and art

 

 

 

 

 

 

 

 

 

 

Depending on the theme you’ve chosen, you will want to outfit your eatery in a suitable manner. Hypothetically speaking, if your restaurant serves Japanese food, it would be wise to research the culture and gain insight into what would work well. For example, the Tanuki has been significant in Japanese folklore since ancient times. You could maybe have some Tanuki statues spread out throughout the restaurant. And perhaps you can hang up some Kakemono (which literally translates to “hanging thing”) scrolls that display artwork and calligraphy. It’s the little things that will stand out the most.

Color Scheme

European restaurant with bright color scheme

 

 

 

 

 

 

 

 

 

 

Consistency is key, and your restaurant’s color scheme is no exception. You can either dived your colors in different portions of the place, or stick to one unified scheme all over. Color works in tandem with your furniture and lighting to create a specific mood. Vibrant hues would work well in a pub, while a family establishment may look better with a pastel palette. Remember; make sure it properly reflects your theme and your target audience.

The Kitchen

Open kitchen in modern restaurant

 

 

 

 

 

 

 

 

 

 

The one thing you may not think about when planning your restaurant interior design is your actual kitchen. Open kitchens are big these days, and by providing a glimpse into the daily duties of the staff and their cooking process, you’re allowing for a much more personal and relatable experience. I know I enjoy watching the magic happen. Or you can keep it simple and install glass doors or a service window.

Woman taking out frozen meal from microwave

How Bad Is Frozen Food For You?

What Exactly Is Frozen Food?

It’s morning. You give a nice big yawn, stretch out a bit, take a look at your phone’s clock, and that’s when you realize…

You’re late for work.

It happens to the best of us. You brush your teeth, throw on the least wrinkly dress shirt, and then rush to the kitchen.

Breakfast is the most important meal of the day, but for right now, you’re concentrating on getting to that 9:00 AM meeting.

You scour the fridge for any potential lunch options, but you realize that your kids split the leftovers and ran off before you can catch them. And if that wasn’t bad enough, the cold cuts just expired, the lettuce is looking a little rotten, and you’re getting sick of canned soup.

So…now what?

You decide to quickly scan the freezer, and lo and behold, there’s one frozen meal left; Roasted Turkey and gravy with green beans, sweet cranberries, and slivered almonds. You give an uninterested glance at it. It’s not much, but it will get the job done. So you unenthusiastically grab it and run out the door.

But why do you feel uneasy with your choice? Is frozen food really THAT bad?

Well, let’s check it out.

Calories In Frozen Food

The thing with frozen food is you’re paying for the convenience, so it’s to be expected that it’s not the healthiest option. The nutritional value and calories found in frozen food can vary differently. But you may be surprised to learn that not all of it is so dissimilar. For example, your average frozen pizza comes very close nutritionally to a pie from your favorite pizzeria. Still a lot of calories (approximately 2,000), but hey, not as bad as you thought. And if a frozen food product uses words like “organic” or “authentic”, you shouldn’t believe it most of the time. Also, the amount of saturated fat and sodium found in some of these meals can be quite high. Like half of your day’s calories kinda high. Always take a look at the nutrition facts found on the food’s label.

Serving Sizes

To the untrained eye, a majority of frozen meals appear to have small serving sizes. But don’t let the packaging fool you; most of the time, they contain 2 serving sizes. Those nutritional numbers can be surprising. A basic pasta meal, like fettuccine Alfredo, can hit 600 calories, over 10 grams of saturated fat, and far too much sodium for anyone’s daily intake. And it becomes even more tempting when it’s branded from a chain restaurant. We know you’re looking at that Cheese Manicotti from Boston Market.

Healthier Choices

But what about the frozen foods and meals that claim to have healthier choices? Is that legitimate?

In moderation, yes.

For example, if you were to go for a low-fat option like a Zucchini Noodle Pasta, that would only contain 260-300 calories. But only if you eat one.

In a 2013 study at the University of Georgia, fresh and frozen blueberries, strawberries, broccoli, and other vegetables were purchased from six different markets. The nutrition levels were analyzed between the frozen and fresh produce upon purchasing and after 5 days in a refrigerator. It appeared that the nutrient levels on the day of purchase between both product sets were similar. The difference being that after 5 days, the fresh produce lost significant vitamin content.

So What’s The Verdict?

It’s not that complicated, folks. The frozen-food section in a supermarket sometimes seems taboo, but it’s all about making smart decisions. Just take a second to read the nutrition facts on each product’s label, and you’ll be good to go!

FoodAndBeerFeaturedImage

Food & Beer: A Pairing Guide

Beer. It’s great. We all know that. And food is even better…depending on who you ask, that is.

But the combination? It can be Heavenly.

Here’s a brief guide on some decent food and beer pairing options:

FoodAndBeerPairingGuide

But don’t let this stop you from enjoying any combination of your choosing! We have found that most beer/food combinations are successful, especially depending on how much beer has already been consumed.