What separates restaurant architecture from other types of architecture?
Restaurant architecture is more of a visual than a structural genre. You can indulge more into how something looks and how the space “feels” rather than the real nitty gritty of construction. Once you have a visit at the space, you immediately blockout the zones (for example, where the kitchen will be). Then, you find a narrative/ imagery for the scheme and begin the process. Each one should have a bit of poetry about it. Celebrity chefs are very particular about their space and that’s really nice. You have to create a visual translation of the food’s taste; you have to create flavor in the space. And it’s interesting to work with them and their visions. In general, chefs are so dedicated to their projects and bringing their restaurants to life. I don’t think I would be as patient with someone designing a home. What are some common mistakes when planning a restaurant design? No matter how hard you try, you are never going to make everyone happy. If you try to, then you start to stumble
