DINING+DESIGN series (part 3) — are F&B concept developers missing out on the full potential of their dining experience?

August 14, 2014

these 5 discussions with your designer can unlock that potential

part 1  —  the first encounter »

part 2  —  the journey »

part 3  —  the dynamics

balancing the trio of social engagement, aesthetics, and efficiency defines the dynamics of the space. the dynamics of the space is often shaped by the type of audience you’re catering to.

discussing your audience with your designer, and how their expectations affect the dynamics of the place helps create clarity and direction for the both of you. this also creates a richer, more complete dining experience for your guests. let’s take a closer look at how different audiences affect dynamics.

is the concept set to attract younger guests? then consider a communal table arrangement (one long table, or tables clumped together) surrounded with high-top or low-top seating. this arrangement has been shown to be preferred by a younger audience.

will you have couples who require a more intimate experience? or perhaps a larger crowd that want to see and be seen? consider that some guests are ‘just here for the drinks’. if that’s part of your concept, consider small pedestal tables and moveable components that may be repositioned on the fly. this approach creates a flexible space where guests can come together to share finger foods and drinks.

bars often add a focal point to the space and enhance its energy level and dynamics. however be weary of the typical sight of a line of high stools in front of the bar. this usually becomes an open invitation for a handful of guest to monopolise the bar-tenders, and wall-off new guests. instead distribute high stools widely, and add more gaps between them. this creates a sense of openness and encourages new guests to approach the bar.

furthermore, consider whether your priority is to offer more drinks to the same guests, or whether you’d rather have a higher turnover of guests. the type of bar stools play a role in how long guests stay at the bar. increase sitting time by choosing bar stools that are wide and deep. add back support and foot rests for extended sitting times.

varying furniture styles often influence the story told by the space. consider with your designer how the layout and flow of space allows all these arrangements to co-exist in harmony. avoid the temptation to cram as much furniture as possible in order to maximise capacity; often a costly mistake unless it purposely creates the intended experience.

 


questions to guide your briefing discussion with your designer

• who is the concept intended to attract, and what type of dining experience are they here for?
• how do we deliver on the expectations of the guest we’re intending to attract?
• how does the furniture and space support and reinforce the story told through the 1st impression?
• do we have a focal point that enhances the energy of the space?
• how does the use of furniture and space create the right balance of social engagement, aesthetics, and efficiency?

part 4  —  the essentials of furniture specifications »

part 5  —  the great outdoors »

 

arrange a free consultation with us, and our furnishing specialists will work with you and your designer to uncover the full potential of your restaurant, club, coffee shop, or public space. give us a call with any question on (+961) 4 444 353 or via email at solutions@casafekra.com

 


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3 Responses to “DINING+DESIGN series (part 3) — are F&B concept developers missing out on the full potential of their dining experience?”

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