All restaurants share the same principals but not the same design. Competent design always start with basic principals that are universal, but then those principles are combined with the desires of the owner and the requirements of the potential patrons. It is my firm belief that restaurant design is part of the marketing effort to the public. No matter how talented a restaurateur someone may be no one person can do everything, this article is designed to clarify ideas for the food service professionals and help them work with their restaurant architect. A landscaping is more than just a city requirement, it is an important design element that everyone sees. Now, this post assumes that you have some exterior space that will be landscaped.
Landscaping should be designed for year round appeal. When designing landscaping or working with a designer it is important to consider what your plants will look like on everyday of the year and not just on the days when it is in bloom or leafed out. Select a variety of plants some to bloom in the spring, some in the summer and some in the fall. Also, select material that will give year round color and composition even in the snow. In addition to evergreens many trees will hold colorful berries long into the winter. Plot your landscapes appearance on a calendar.
Design your landscaping with maintenance in mind. Maintaining landscaping can be expensive, in your deign work be realistic about how much effort this will take. Plantings full of weeds in front of a restaurant send a signal that the facility is not well-kept and will be a turn off to smarter diners. Also, select plant that don't require irrigation. When plant really need watering most, it won't be allowed.
Select Clean Plants. Choose plant that don't shed fruit or attract insects. Some Crabs will drop small apples that rot on the ground and smell. Work with your landscape architect to select plant that won't offend your potential patrons.
Design for full growth. Plants grow, allow for it in your design. Overgrown landscaping makes a restaurant look abandoned to the public and it will be a turn off to smarter diners. Landscape can also grow to obscure architectural elements like the windows and signs. Climbing plants can also damage your buildings exterior. Plan for growth when you design. Landscaping can greatly enhance the exterior of your building and be an economical architectural addition if planned properly.
Of course the landscaping is only part the the entire restaurant design and not just a stand alone thing. This article if highly reductionist in nature by its very narrow focus on only the restaurant landscaping and ignoring the floor plan and everything else. That being said, the landscaping is important and deserves this focus because it is a major part of the buildings exterior. Remember good design is good business. It is not my intent to advocate for some restaurant trend but to discuss basic design principals related to one key design element. These design ideas are applicable to any concept; whether you are opening a restaurant from a new idea or a conduction re-branding effort of an existing restaurant. I hope all restaurant professionals finds these ideas useful and helps them design smarter in their future restaurant design projects. If you have an existing restaurant and find your landscaping lacking please take action based on what you have read hear.END AKISMET -->
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