Why hire an independent restaurant consultant/restaurant designer?
Because if they have integrity their sole function is consultation and design, as opposed to those also selling equipment which can create a conflict of interest. A well designed facility will use every square foot of space strategically and efficiently. You want a professionally laid out space to accommodate a good lean crew, not a track team running your restaurant. The whole sensory experience is affected by the quality of the restaurant design. Customer and employee friendly environments are achievable goals. Let the restaurant designer have an understanding of your budget and they will draw and specify equipment accordingly. You then can decide with whom to make your equipment and furnishing purchases through a competitive bidding process. The combination of a great architect and food service consultant/restaurant designer will ensure that you achieve an affordable restaurant design in a very efficient space based on seeing, feeling, touching and hearing.
