How to create a “Hidden Gem” by Maximizing on a Small Restaurant Space?

How to create a “Hidden Gem” by Maximizing on a Small Restaurant Space?

With online shopping trends growing each and every year, we have seen a rise in small brand retailers closing their brick-and-mortar locations. This, in turn, has created an opportunity for the restaurant industry, to utilize these smaller footprints for a defined, compact food and beverage concept.

The old adage of restaurants needing 2,500 to over 5,000 square feet of space has diminished over the past five years (minus the recent surge in shared food halls). It is becoming more common to see a 600 to 1,500-square-foot restaurant thanks to the noted retail closures in addition to lower lease cost demands during a time where all other restaurant-operating expenses seem to be on the rise.

However, finding a high-quality location of this size that meets the required foot traffic and other design/operational components to operate a successful restaurant is still a challenge for an aspiring restaurateur.

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Restaurant Design Trends: How the Kitchen is Getting Futuristic

Restaurant Design Trends: How the Kitchen is Getting Futuristic

By Kerri Adams, Editor-at-Large

The front-of-the-house and back-of-the-house in terms of design and atmosphere are typically drastically different.

The front-of-the-house has space, dimmed lighting, and upbeat music paired with the sound of guests laughing and chatting. While, the back-of-the-house on the other hand has the kitchen, which is often packed, loud and a little chaotic.

As the technological age advances, diners are seeing new technologies emerge at restaurants: table-top tablets where guests can order from their table, tablet POS systems making the cash register mobile, touchscreens displaying menu items in a tantalizing manner for guests’ perusal, and online-ordering platforms allowing users to order from their smart phones.

But what about the kitchen in the back-of-the-house?

How is the latest technology streamlining the food prep? Have robots emerged in the kitchen?

We decided to chat with Jennifer Baxter, Senior Engineer of Operations Planning & Design at WD Partners, a firm that focuses on innovating the customer experience for businesses, about the latest state-of-the-art technologies and equipment being used in restaurant design.

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