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Successful Restaurant Design | 
 enlarge | Authors: Regina S. Baraban, Joseph F. Durocher
Publisher: Wiley
Category: Book
List Price: $85.00
Buy New: $68.00
You Save: $17.00 (20%)
Rating:  2 reviews
Media: Hardcover
Edition: 2
Pages: 320
Number Of Items: 1
Shipping Weight (lbs): 2.5
Dimensions (in): 11 x 8.4 x 0.7
ISBN: 0471359351
Dewey Decimal Number: 647.950682
EAN: 9780471359357
ASIN: 0471359351
Publication Date: February 6, 2001
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product Description
The design of a restaurant plays a critical role in attracting and keeping customers today. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant's owner and clientele. This book provides a comprehensive, up-to-date introduction to the process of restaurant design.
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| Customer Reviews:
Fantastic, practical book July 3, 2007
Lydia Geerlings (New Zealand)
4 out of 4 found this review helpful
This book is great - it is broken down into logical sections, all with incredibly practical advice. The interviews with professionals at the rear are particularly helpful, as are the case studies. The case studies are a wee bit outdated now in terms of style, but the information is still relevant. Its great that the book establishes the need to do market research, as this is an area often overlooked.
Note that this is not a glossy coffee table book - most of the pics are black and white and it is definitely a resource book for learning the basics.
I would highly recommend this book for anyone interested in hospitality design.
A Must Read May 15, 2001
John Brominski (Whitney Point, NY)
48 out of 49 found this review helpful
With 27 years of restaurant experience I know the importance of design to the success of a restaurant. What is often overlooked, however, is that the kitchen and dining spaces have to work together. The authors of Successful Restaurant Design are the first to point out the importance of a holistic approach to restaurant design. Their insights into the design process are a must read for anyone planning a new restaurant or renovating an existing facility. The chapter of interviews offers readers design tips from leading designers and restaurateurs. And the case studies offer a straighforward way of understanding simple solutions to complex issues. This book belongs in the library of every restaurateur and designer interested in keeping up with front and back of the house design.
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