Paul Bishop, founder of Bishop Design LLC writes about the main challenges that hospitality designers face today and asks if playing it safe with design is the biggest risk of all.
Did I tell you the one about the chef, the restaurateur and the hotelier?
I have had the immense pleasure and privilege to work with and be enlightened by the best of each – all pioneers in their chosen field?
Let me set the scene.
Most recently while engaged in a design presentation, we somehow found ourselves straying from our scheduled plan of discourse. The topic that emerged was the notion that each of the aforementioned individuals are these days being challenged to adopt a more creative approach to satisfy their various customers, thereby taking on different personalities at different times.
The chef’s view: It’s all about the food
The venue styling and envelope should embrace this ideology with the interior subtly shaped and defined by a food-focused approach.
Now we all know that chefs love their kitchens but are in most circumstances restrained from dictating the actual space required by a sharp slap on the wrist from the restauranteur. Although it is now becoming increasingly popular from a design perspective subtly to merge the front and the back of house together.
In doing so, the kitchen achieves an entertainment factor, showcasing the food, produce and production all before the customers’ very eyes. We are also experiencing an increase in the number of people preferring to eat at the bar or at an open kitchen, allowing for the operations and heart of the establishment to be an animated integral component of the restaurant’s interior theatrics.
Nowadays you need more than just good food to impress; customers are searching for restaurants that can offer a more memorable dining experience, thus posing the question: – is playing safe with your design the biggest risk of all?