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Essay / Research Paper Abstract
This 4 page paper takes a look at restaurant layouts. Good and bad layouts are examined. Many examples are provided. Bibliography lists 3 sources.
Page Count:
4 pages (~225 words per page)
File: RT13_SA452out.rtf
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enter an establishment but a bad layout will certainly harm the ambiance. Clearly, the layout should relate to the type of restaurant one is promoting. Obviously, an informal pub type
of atmosphere will be different from the atmosphere of an elegant, expensive restaurant. Similarly, a family style restaurant will probably be laid out in a different manner from either of
the two. Also, it is interesting to note that chain restaurants design their establishments exactly the same as others in the chain. Much thought goes into layout design. For
example, in Britain, the Golden Egg restaurants of the 1970s contained the same layout with little rooms and coffee bars, but the thematic elements would vary ("Designing," 2004). For example,
one restaurant would be themed Spanish while another would have a Hollywood theme; still, the layout would be the same for each and every restaurant in the chain (2004).
The environment of a restaurant that appears to be busy may contribute to "table turns" and so laying out the primary dining room to take advantage of small areas
or simply increasing the amount of unanchored seats can in fact support a high volume (Robson, 1999). There is a multiple purpose in laying out a dining room.
One is to attract more business by making the dining room comfortable and attractive. Another is to render it a good reputation by making it seem busier than it
actually is. This may seem disingenuous but for a restaurant wanting to get off the ground, there are many things it can do to attract more business. One of these
things is to lay out the restaurant so that it appears to be popular. Most people will want to eat where others desire. It provides a sense of credibility.
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