Successful Restaurant Design (Hardcover)

~ Regina S. Baraban (Author), Joseph F. Durocher (Author) "The restaurant can be compared to any complex system that depends on all its parts to function correctly..." (more)
Key Phrases: successful restaurant design, eatertainment restaurants, good restaurant design, New York, Mini-Case Solutions, Joseph Durocher (more...)

Editorial Reviews

Review

"If ever there was a one-stop shopping source for restaurant planning knowledge, the book Successful Restaurant Design may be it." (Food Service Equipment Reports, April 2003)

"If ever there was a one-stop shopping source for restaurant planning knowledge, the book Successful Restaurant Design may be it." -- Food Service Equipment Reports, April 2003

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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Product Details

• Hardcover: 320 pages
• Publisher: Wiley; 2 edition (February 6, 2001)
• Language: English
• ISBN-10: 0471359351
• ISBN-13: 978-0471359357
• Product Dimensions: 11 x 8.4 x 0.7 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #170,348 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

51 of 52 people found the following review helpful:

5.0 out of 5 stars A Must Read, May 15, 2001

By	John Brominski (Whitney Point, NY) - See all my reviews

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.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Fantastic, practical book, July 3, 2007

By	Lydia Geerlings "Design Book Lover" (New Zealand) - See all my reviews (REAL NAME)

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.