DINING+DESIGN series (part 4) — are F&B concept developers missing out on the full potential of their dining experience?

August 21, 2014

these 5 discussions with your designer can unlock that potential

part 1  —  the first encounter »

part 2  —  the journey »

part 3  —  the dynamics »

part 4  —  the essentials of furniture specifications

you may not have witnessed a chair break down under the weight of man. but multiple interviews with guests who’ve experienced falling down to the floor suggest that it’s one of the more traumatic and embarrassing experiences for them and the group they’re with. an experience no restaurant would want to add to its history.

to avoid situations like this one, furniture tests and certifications for the contract and hospitality industries have been put in place to standardize comfort, safety, sustainability, and durability (i.e. CATAS tests, ANSI/BIFMA furniture sustainability standards, etc.). in addition to quality certifications, furniture designed for the contract market has the added benefit of worry-free warrantees.

safety is only one component that plays a role when evaluating restaurant furniture. within the frame of durability and sustainability, the ideal choice of materials plays a vital role. seaside restaurants demand specific materials that are resistant to sea-salt. high traffic areas have their own considerations, from abrasion resistant legs, to washable fabrics. stackability and storage methods may need to be considered, especially for restaurants with outdoor areas or ballrooms.

furniture specifically designed for the contract industry may be complemented with locally produced custom furniture. finding the right balance between budget, reliability, function, and aesthetics is not an easy endeavor, but is vital nonetheless. when sourcing local production, because of the lack of a certifying body, working with reputable suppliers with a proven track record minimizes future headaches.

as a restaurant owner, you may or may not be involved in the details of furniture procurement. either way, it may always be a good idea to oversee decisions around furniture comfort, safety, sustainability, and durability.


questions to guide your briefing discussion
with your designer or furniture-solutions-provider

• is the furniture we’re ordering designed and intended to handle the daily rigors of a restaurant and other high-traffic areas?
• what’s the right balance between imported furniture and locally produced furniture?
• is the furniture certified by a reputable body like CATAS and does the local supplier have a proven track record?
• do we need specific considerations related to the location and function of our restaurant?

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 4) — are F&B concept developers missing out on the full potential of their dining experience?”

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