How to build a restaurant? II
Have you ever wondered how restaurants change during the day? What conditions they must have to withstand the time of quick lunches and long evening gatherings of friends?
Last time we wrote about how such a restaurant concept is created. What role do we architects play in it? You may be surprised that we are not just doing interior design and that we are creating your business with you. We think of overall brand: they are not only tables, menus, but also the clothes of the staff and outdoor advertising. Even the hardware at the toilet door is important - all this must be in line with the brand.
The creation of a restaurant is in many respects extremely specific. It can be a space for many types of customers. It must accommodate larger groups for celebrations, but it should also be a place for intimate dinner. We always approach the layout of the establishment completely individually - what works in one establishment does not guarantee that it will work in the other.
What is also important is to take into consideration how the dynamic of the establishment changes during the day.
„The biggest peak is, of course, always during lunch until about two o'clock in the afternoon. And then during dinner - it starts at five o'clock in the afternoon and often lasts until late into the night. But during the day, people also go walk in for one beer", says Martin Lazecký, development manager from Plzeňského Prazdroje.
To all this, the staff must respond quickly and operatively and adapt to any change in customer needs and influx. The staff is responsible for the efficient use of the entire restaurant so that the space can accommodate as many different groups of visitors. And the interior design must not hinder it, on the contrary, it must support this flexibility.
Here you will find small tables for two, but also large celebration tables for groups. We did not forget about evening operation either - in addition to plenty of larger tables, we've included high tables, where regulars can have their favorite beer quickly in more of a bar manner.
We chose materials very carefully, so they strongly support our design concept. Cast glass you find on bars is reminiscence of traditional glass beer. Expanded metal above bar represents the beer. Green is the traditional color of Plisner Urquell and stainless-steel is what beer tanks are made off. We also love wood - we used oak and ash in two finishes. Smoky oak evokes the aged appearance of beer kegs. We used the bleached ash for the tables - the white color is reminiscence of the white tablecloths. The most important color, gold, color of beer, is everywhere in details and graphics.
Wooden tables look beautiful and last for many years. Stainless steel beer tanks are must have decoration of every good beer hall. Proper cleaning is also behind the long service life of the materials. In a gastronomic environment, choice of cleaning agents and the intensity and frequency of cleaning is especially important.
We will end our story about Pilsner next time. What about the legislative and financial aspects of design? Stay tuned.
How to build a restaurant? II