Restaurant Design Research Articles

Analysis of Interior Design of Restaurants with Reference to Ambience and Customer Gratification

This study introduces an investigation into the effect of ambience on customer's gratification at the restaurants where numerous regular alterations in color, layout, light, aroma, cooling temperature, decor etc. are being done. Restaurateurs' goal is always to generate income for which they do alterations in their buildings' interiors. Relationship between customer gratification and three ambiences' features color, light and cooling is observed in two restaurants, named, Lahore View and Jasmine restaurants situated in Shalimar Tower Hotel, Lahore. A sample of 354 customers from these two restaurants was taken. The correlation coefficient between the income and dine in frequency was found to be highly significant leading to the conclusion that as income increases the dining frequency also increased. Associations between customer's satisfaction and demographic feature like income and gender were also studied, which were found statistically insignificant. To analyze the impact of ambient color, light and cooling on customer's gratification, a binary logistic regression model is applied with color, light and cooling factors as predictors. The regression was found to be highly significant with significant model parameters leading to the conclusion that color, cooling and lightning improvements can help in increasing customer's satisfaction which will eventually lead to the increase revenue generation.

How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate.

Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today’s chefs’ views. To achieve this goal, an international, two-stage Delphi study was conducted. The derived scenario suggests that the coronavirus disease 2019 (COVID-19) pandemic will lead to significant restaurant bankruptcies and will raise creativity and innovation among the remaining ones. It is expected that haute cuisine tourism will grow and that menu prices will differ for customer segments. More haute cuisine restaurants will open in Asia and America. Local food will remain a major trend and will be complemented by insect as well as plant-based proteins and sophisticated nonalcoholic food pairings. Restaurant design and the use of scents will become more relevant. Also, private dining and fine dining at home will become more important. The scenario also includes negative projections. These findings can serve as a research agenda for future research in haute cuisine, including the extension of the innovation lens towards the restaurant and the business model. Practical implications include the necessity for haute cuisine restaurants to innovate to cope with increasing competition in several regions. Customers should be seen as co-creators of the value of haute cuisine.

Assessment of Lighting Design of Restaurants with Reference to its Aesthetics and Function

The Restaurants are purposefully designed not only to dine in but also for recreation and satisfaction. The study is an assessment of lighting in restaurant qualitatively, based on observations and interviews. The lighting, in a restaurant named ‘Premier Family Dining', is observed and interviews were conducted with the restaurateur, restaurant manager, and several regular diners. In this paper, the lighting design of restaurants with reference to its aesthetics and function has been studied. The research shows that the lighting of the restaurant is used excessively for aesthetical purposes such as light coming from the ceiling, walls, pillars and floors, but with no control of voltage or intensity of light. Excessive use of light increases the expenses on electricity and creates blurriness. The lighting design needs a few alterations to bring the restaurant up to date and more functional than it is. These alterations did not require much of finance but they would bring a blooming change in the interiors of the restaurant.

The effects of indoor plants on customers' shopping decisions in a restaurant environment

PurposeThe purpose of this paper is to focus on the effects of indoor plants on customers' shopping decisions in the restaurant environment.Design/methodology/approachThe assumption of the research is that there is a relationship between restaurants where indoor plants are used and the customers' shopping decisions (restaurant entry and purchase). A hypothetical study was performed to test this assumption that was based on the digital images of two different restaurants (restaurant with and restaurant without indoor plants) modelled in a virtual environment. The Likert scale questionnaire used in this study was completed by 335 participants.FindingsResults indicated that restaurants designed with indoor plants had a more positive effect on the shopping decisions of participants than restaurants designed without indoor plants. The statistically significant results between evaluations of customers and their demographic backgrounds were determined. The male participants with a 26–35 age range showed more positive opinions about the plant designed restaurants than female participants with a 36–55 age range. Also, higher education graduate participants showed more positive opinions about the plant designed restaurant than secondary education graduate participants.Originality/valueThis paper reveals a significant relationship between restaurant design and shopping decisions. Results of the study suggest that retailers and designers may be able to make easily stores more appealing for customers by designing them with indoor plants.

Leading transformation techniques of the traditional Japanese decorative art in design of modern restaurants

This article is aimed at studying and systematization of key techniques in designing ethnic interior, namely in Japanese restaurants located in Russia. The research defines the difference in perception of space in Japanese and European culture, as well as determines usage of traditional and innovative solution methods of an artistic image. In practice, the conducted research may become an evaluation category in analysis of creative techniques of modern authors who implement Far Eastern theme in designing restaurant environment. The subject of this research is the artistic and decorative approaches in the context of interpretation of authentic Japanese environment. Within the framework of established approaches, the author determines the additional design solution methods. The object of this research is the restaurants of Japanese cuisine that are located in Russia and designed by European authors. The novelty consists in systematization of the key compositional techniques in design of modern restaurants with ethnic concept in Russia. It is established that the leading approach in design is the interpretation of components borrowed from authentic architectural objects and decorative art, as well as formation of associative impressions for reflecting the ethnic theme. The approach based on interpretation of the known by European recipient architectural and decorative techniques of object-spatial environment is dominant, which allows viewing the elements of interior and traditional decorative art as a leading component of authentic culture that undergoes stylization in formation of an artistic image of modern restaurants.  

BIM기반 Dynamo 점 배치 알고리즘 개발 - 음식점 가구 배치 계획을 중심으로 -

Restaurant furniture layout is an important part of restaurant design. Depending on the layout, the number of people and movements of restaurants will be changed. Various layouts must be proposed and evaluated in order to determine the final layout type of the restaurant. Designers need a lot of time and effort to show various layouts. Revit rather than the time-consuming 2D work format of existing designers, accurate design drawings can be created and improved design quality can be obtained. The purpose of this study is to develop algorithms through the layout of BIM-based Dynamo points, thereby relieving designers of difficulties in their work at the design stage. The research method of this study utilizes Dynamo, a plug-in of Revit, to develop algorithms and conduct simulations with examples of restaurant furniture layout. The simulation is carried out according to the BIM application interior design process. There are a total of five algorithms developed in this study. Each of the five algorithms has its own pros and cons. Designers can choose and use the developed algorithm. It is hoped that the algorithms developed in this study will be applied to various places in addition to the layout of restaurant furniture and will be usefully utilized in the future.

Effect of Consumption Value of Restaurant Service on Consumer Satisfaction: Focusing on Consumer Experiences at a Chinese Franchise Restaurant

This study examined consumer experiences on consumption value for the restaurant service and the effect of consumption value on consumer satisfaction. Consumption value was composed of four values: functional, social, emotional, and epistemic. Participants consisted of 407 consumers who live in Shanghai and have experience eating at Haidilao restaurant. The results of this study suggested that the perceived consumption value of the restaurant service varies by the socio-demographic backgrounds of consumers. Consumer satisfaction is affected by the epistemic, emotional, and functional values of the restaurant service. The effect of epistemic value on consumer satisfaction with restaurant service was the highest among all consumption values followed by emotional and functional values. There was no significant effect of social value on consumer satisfaction. This study showed that consumers pursue various values in the restaurant services which had a greater influence on consumer satisfaction than the functional value related to the primary purpose of restaurant services. As the consumer experience diversifies along with the globalized food service industry, it is necessary to improve the consumer satisfaction of restaurant services by investigating what values and experiences consumers pursue. The results of this study contribute to a consumer-oriented service design of restaurants by illuminating consumers’ experiences with consumption values that influence consumers’ satisfaction with the overall restaurant service.

The effect of design of restaurant on customer behavioral intentions

The effect of design of restaurant on customer behavioral intentions

The environment of the cinematic spectacle. The architecture of the early Russian movie theaters

The emergence of cinema brought about the issue of forming a comfortable environment for film screenings. This essay analyzes the characteristics of the first spaces used for film exhibition in St. Petersburg and Moscow and the architecture of the movie theaters built in these cities in the first decades of the 20th century and characterized by a combination of theatrical architectural traditions, eclectic restaurant design and elements of the fading Art Nouveau style.
 Film exhibition was a profitable business. Initially, screenings were held in rented spaces but soon specialized buildings were designed and constructed. The essay looks at the largest and most popular movie theaters built in St. Petersburgs main street, Nevsky Prospect, and in the center of Moscow, discussing their architectural features and their historical development. Thus, during the 1920s and 1930s, large movie theaters included a foyer with a stage for variety shows and a theater-like auditorium with a high-mounted, dark-framed screen; the spectators entered the auditorium via the main entrance and, after the screening, exited directly to a street or a yard.

What is “typical” restaurant design today?

More and more patrons and restaurant owners are acknowledging that acoustic comfort contributes to an enjoyable experience. So, what is the “typical” design and the “typical” acoustics of restaurants and similar hospitality spaces today? This paper will explore basic information for over 50 restaurants and hospitality spaces. Included in the data, we will consider room size, ceiling height, surface, and basic room acoustic. This will present a cross-section of the current industry designs and issues that the acoustic community faces today.

Design opportunities for organic waste recycling in urban restaurants.

This research project focuses on the problem of organic (or food waste) waste recycling in Flanders, Belgium. Here, the total amount of organic waste produced annually by restaurants is estimated at 166,000 tonnes. Despite being in the evolution towards a circular economy, more than 61% of the restaurants do not collect organic waste separately from residual waste. Within the research, this problem was explored from a human-centred perspective by analysing existing food-waste collection and processing equipment, and by observing the kitchen workflow and interior design of different urban located restaurants. The aim of the research was to identify design opportunities to integrate and optimize the collecting and recycling of food waste in restaurants. In sum, it was possible to distinguish different elements, variables and constraints across the various restaurants related to the disposal and handling of food waste in the kitchen and in the clearing area during the shift. The paper concludes with design requirements for the optimization of food-waste recycling systems, which are related to the cost of the system, the effort that is needed, the lack of space, potential bad odour, hygiene matters, integration in the workflow, organization of the workspace and use of additional resources and energy.

Tourism and hospitality industry in the context of global economic development

Introduction. The most important tendency of modern development is the process of post-industrial transformation of the economy, which influences the tourist and hotel and restaurant industry is intended to compensate partly the relative monotony of labour activity, which is connected with its limited specialization and subordination to the social division of labour. But at the same time, the historical character of the social division of labour, which appears on the current level of the process of the society post-industrial transformation, is not fully taken into account.
 Aim and tasks. The aim of the article is to analyze the features of the tourist and hotel and restaurant industry in the extensive historical context of the post-industrial transformation of modern society.
 Results. The methodology of such analysis proceeds from the fact that this transformation process is accompanied by the transformation of the content of economic activity in the direction of reducing the heavy routine labour and expanding the scope of free interpersonal communication. In such conditions, there is a necessity for a more consistent marketing distinction between the hotel and restaurant facilities depending on the specific needs of different groups of potential clients. It should be fully taken into account that the traditional style, corresponding to the mass perception of both domestic holidaymakers and tourists, and domestic business class, may be less creative from the point of view of holidaymakers from developed countries, whose tastes and benefits have emerged in a post-industrial society. The main principles of the influence of the level of economic development on the style and design of hotels and restaurants have been revealed and that is characterized by tendencies of negation of artificial values in favour of the values of "naturalness", which symbolize the free interpersonal subject-subjective communication, which is considered to be immanent not to labour, but to creativity which is free from economic necessity.
 Conclusions. Thus, the general conclusion is that these differences in styles reflect not only socio-cultural traditions, but also different levels of historical development of developed countries and post-Soviet society, which largely determines the significant cost of hotel and restaurant services in the postmodern era. Therefore, investments in the development of tourist and hotel and restaurant industry in Ukraine should take into account the requirements which are connected with the peculiarities of postmodernism in so far as they are oriented towards the world market of services. Developed countries entered the postmodern period on the way of postmodern and post-industrial transformation, but Ukraine has only come to the solution of the problem of real modernization, which is rather characterized by a state of premodern than postmodern, and such objective differences of the levels of historical development should be taken into account, including the organization of tourist and hotel and restaurant industry, which are focused on the international level, as they may appear in different styles, which are in preference for local and Western clients.

The Symmetries of the Interior Design of Fast Food Restaurants

يتناول البحث الحالي دراسة تناسبات تصميم الفضاءات الداخلية في مطاعم الوجبات السريعة من الناحية الشكلية بوصف الاخيرة عنصرا مهما ويلعب دورا مباشرا في التكوين الفضائي المصمم في كل من جوانبه الادائية والجمالية والتعبيرية، لان اختيار الاشكال موضوع معقد يمتلك جوانب عديدة تفرضها ارتباطات وظيفة وجمالية، لذا تم تجسيد مشكلة البحث من خلال التساؤل الآتي :(ما مدى امكانية توظيف الداخلي في فضاءات مطاعم الوجبات السريعة ؟), ويكتسب البحث اهميته من خلال المساهمة في الاضافة المعرفية للباحثين والدارسين والشركات والمؤسسات العامة المتخصصة وذات العلاقة في مجال الداخلي للافادة منها في تطوير مطاعم الوجبات السريعة عبر التوعية بدور الشكلية في تحقيق الجوانب الادائية والجمالية لمستخدمي تلك الفضاءات من العاملين والزائرين والسائحين، وهدف البحث الى التعرف على الشكلية في تصاميم الفضاءات الداخلية لمطاعم الوجبات هذا وقد تم تحديد الاطار النظري بمبحثين، الاول منهما التناسبات الشكلية في تصميم الفضاءات الداخلية، اما المبحث الثاني فتضمن التصميم الداخلي لمطاعم الوجبات السريعة. وقد تم الوصول الى نتائج البحث واستنتاجاته ن خلال اجراءات البحث المعتمدة ومنهجيته، واهم الاستنتاجات : 1- هنالك غياب واضح للنسب الذهبية في الشكلية لابعاد بعض الجدران والنوافذ.2- يعمل نظام الموديولر كنظام تناسبي في تحديد ابعاد المدخل ومجالات الحركة في الفضاءات الداخلية لمطاعم الوجبات السريعة وفي تحديد اشكال وحدات الجلوس والكراسي والمناضد التي تساهم في التأثير على سايكولوجية الانسان للبقاء مدة محدودة.

McPublic Spaces: McDonald's appropriation of the everyday place in Hong Kong

This paper analyses the role of McDonald’s in Hong Kong as a consumption-oriented place where the production of social space happens under the constraints of the market’s spectacle and speculations. McDonald’s in Hong Kong have evolved from the original aesthetics of the company, with a colorful postmodern cafeteria look, to the latest concept “Next” with a bold design, neat materiality, touch screens and open layout. Throughout this process, its restaurant design and polices have evolved by appropriating the rhythms of the city and its citizens. Whereas Hong Kong’s city escape is commonly perceived as the product of top down strategies carried out by “coalitions” between public institutions and private corporations, McDonald’s offers a case study of informal activities influencing the way a global enterprise develops. Its new “Next” concept might be seen as an attempt to anticipate informality. Two opposing ideas underlie this “open look”: the aim to homogenize customers through the sanitation of the space, versus the provision of neutral spaces to allow for the occurrence of heterogeneity. The presence of the screen as an intermediary between the restaurant and its customers empowers a dichotomy between an impersonal fast food service and current paradigms that aim to prioritize people and food.

Speech recognition in reverberation and background chatter

The subjective impression of acoustical comfort, as shown by previous surveys of restaurant patrons, can be achieved within a narrow range of reverberation time. These surveys also indicated that acoustical comfort is relatively unrelated to the level of background noise. In order to more fully understand the relative effects of reverberation time and noise levels, an experiment was conducted by undergraduate architecture students for speech intelligibility, not acoustical comfort, in a test space where reverberation times and levels of background chatter could be varied. The resulting data suggest that there is a threshold level of reverberation time for speech intelligibility when signal-to-noise ratios are very low, and even negative in value. This finding has consequences for the acoustical design of restaurants where the sounds of social activity are welcomed, but where background chatter should not overwhelm the ability to discern and understand nearby speech.

Auralization as a tool for acoustical design of restaurants and public spaces

Auralization is an invaluable decision-making tool for the acoustical design of restaurants and other public gathering spaces, and accurate modeling and calibration of sound sources is critical to achieving perceptually plausible soundscapes of such spaces. Unlike auralizations of performing arts venues, auralizations of restaurants and public gathering spaces afford owners, architects, and consultants the opportunity to directly experience how difficult (or easy) it is to communicate with others when immersed in the soundscape. Also unlike auralizations of performing arts venues, a realistic auralization of a restaurant or public gathering space must account for the Lombard Effect when calibrating source levels of occupant and activity noise. In this presentation, we will briefly review the history and recent improvements of Acentech’s 3DListening studio in Cambridge, MA, including Lombard Effect modeling. Three recent case studies will be used to illustrate the unique role of auralization in the architectural design process, including a restaurant, a college pub located underneath residences, and a multi-level collaborative, interdisciplinary work space at an independent school.

Differentiating consumption contexts as a basis for diversity in food design education: Eating in or eating out?

Abstract Designers can play a significant role in providing the world population with food that is produced in a sustainable way, is tasty and healthy and can form the centrepiece in culinary experiences. However, design students will need to acquire more knowledge specific for the food domain if they want to qualify as cooperation partners for other food professionals. In addition, because the food domain is vast and diverse, food design education could focus on various application domains, resulting in design students with different profiles. In this article, I make a distinction between designing for a person who consumes food at home or is eating out. The first case emphasizes the food itself in the home situation, including food production, packaging, food buying, shelf life, preparation, serving, handling leftovers and waste disposal. In the second case, the consumer’s meal experience depends on the atmosphere in the restaurant, interactions with serving staff, the offerings on the menu and quality of the dish. In addition, several processes take place outside the consumer’s view, such as food preparation, storage, personnel management and business administration. Based on these topics and comparison with adjoining educational curricula, a list of training topics is derived. For all food designers, this consists of general design capabilities, food science, cooking skills, consumer insights and sustainability issues. In addition, the ‘eating at home’ designer should gather knowledge on agricultural production, food technology and food industry business, whereas the ‘eating out’ designer will need to focus mainly on food product knowledge, culinary technology, equipment engineering, restaurant design, consumer dining behaviour and hospitality business.

Dining Behaviors: Considering A Foodservice Theory Of In-Home, Local Community, And Eating While Traveling

The often-repeated layout of restaurants adopted by the majority of foodservice firms appears to represent the best practice for restaurant design and is viewed as the most common operational model in the field. What appears to vary, though, are the observed patterns of human behavior regarding dining when it occurs in different venues. These venues include in-home dining, “eating out” in local community restaurants, and dining while traveling. Some diners may behave differently depending on the setting, making novel choices about food selections. Do these differences in behavior present the opportunity to develop a theory of dining?

ОСОБЛИВОСТІ ВИКОРИСТАННЯ ЗОВНІШНЬОЇ РЕКЛАМИ У ДИЗАЙНІ ЗАКЛАДІВ РЕСТОРАННОГО ГОСПОДАРСТВА

The features and ways of use of advertising in the design of restaurants.

Do the physical facilities in restaurants match older Americans’ preferences?

ABSTRACTThis study investigated restaurants’ response to the aging population’s preferences. Gaps between previously identified preferences and current restaurant design were examined. The observational survey assessed: parking and outside accessibility, comfort and inside accessibility, menu readability, and restrooms. Occasional gaps were found even though restaurants were generally well-designed. Casual dining restaurants were more likely to meet consumer preferences as to the exterior, seating, and service. Limited-service restaurants better met preferences for the bathrooms, lighting, and sound. This information may be helpful when building or remodeling restaurants and may help restaurants to attract older customers.