Restaurant design / grill design / kitchen design

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Your restaurant, a studied character | Tips from Bakker

As a chef and restaurant owner, I have had many years of training and professional experience in the food business industry, specifically dry-aged beef and pizzas amongst others. Each food outlet has its own business model and approach to working their way to success. The article below addresses the areas I found key to the success of a new restaurant. This a brief representation of our approach and how we can help your business grow and stand out amongst the crowds.

First and foremost, it is vital that the restaurant has an identity. Ask yourself: Who are we? What do we offer?

The logo of the business is an essential element. It should not just be an appealing graphic, rather the face of your brand that represents who you are at a quick glance to then delve deeper. This should be studied carefully and when considering brand identity there are many designers there to help communicate with you.

Second point to focus on is the kitchen. You should consider building your own kitchen based on the dishes you are offering and the menu you have set in place. The layout of the kitchen impacts the productivity and efficiency in working comfortably and providing quality dishes. Having studied the layout and type of kitchen you will adapt to saves you as much as 80% of your expenses in the kitchen with regards to possible errors.

The Menu, the menu, and again the menu. I cannot emphasise how vital it is for the menu to be thoroughly studied. There is no point in having contents on your menu that you cannot perfect; usually, 10 dishes on the menu is an ideal number. You should seek high quality dishes but with lower costs. These dishes need to be presented in line with the description in the menu to meet customer satisfaction.

Another key area to work on is recruiting a suitable crew with the appropriate training. This is not limited to the chef in the kitchen and rather the entire team. From the kitchen to the waiters and the cleaners.

Last but not least, dealing with the expenses in the restaurant. Seeking to purchase required materials at an affordable cost but not at the expense of the quality of the restaurant or its offerings.

In the 5 tips above, we have covered the main areas to research and adapt to succeed based on our experience. As a company with years of experience and the solid foundation to building the correct menu and kitchen, we are always here to help. Get in touch with us at [email protected]

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Kitchen and grill design. Meat and fish. For orders: -

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