Experienced commercial real estate professionals probably are aware that restaurants have some of the highest failure rates of any business type, but that hasn’t stopped chefs and investors from wanting to join the industry.
Members of the American Institute of Architects (AIA) St. Louis recently learned how design can contribute to a better chance of success at the “Dining Destinations: Food for Thoughtful Restaurant Design” event held at the Carpenters (Union) District Council from three key movers in that arena.
The program theme meshed well with a recent Food & Wine magazine recognition of St. Louis as “the next great food city,” said Christopher Ching, chair of the AIA-STL Continuing Education Workshop Series. Designing a restaurant is like no other architecture or design project, Ching noted, because there are so many people to please or accommodate. “It’s a combination of technical and creative efforts.”
“It’s hard to make money on restaurant projects because chefs often invest their entire life savings and have little room for the inevitable costs, especially if there are any project changes,” said Tom Niemeier, AIA, NCARB, owner and architect of SPACE Architects + Designers + Builders, a St. Louis company known for its restaurant expertise.
“It’s a lot of responsibility. Everything has to be consistent and cohesive with the mission and personality. To do restaurants strictly on an architecture fee is very difficult because they don’t have [enough] money. Comprehensive project delivery makes the numbers work financially.”
Contributing to the challenge, Niemeier said, is that “it all has to work together: acoustics, utilities, ventilation, permits and licensing.” Even with all of those elements to juggle, though, “There’s something kind of nice about working directly with the chef.”
A building’s previous use will dictate much of the work to do for it to function as a restaurant, Niemeier said, and location — including access and conditions for parking, a dumpster, deliveries, etc. — plays a major role in whether it will work.
Even with these elements in place, there is more to focus on. “Branding is important to discuss early on,” said Shelley Niemeier, ASID, an interior designer with SPACE. “It’s more than a logo, fonts and color. It’s creating a visual identity that goes beyond the physical space.”
Whether the restaurant is expected to function in the space for the long vs. short term contributes to design elements of branding, she noted: If it’s likely to be short-term, the branding can be “more trendy.”
If the owner or business already has a brand, “it’s a good idea to dig into why,” she said. “Our goal is to have a reason for every aspect of the space. The design should come naturally from what the client wants.”
Surprisingly, a cohesive design and consistent brand can include diversions from the theme: “The bathroom [décor] can be completely distinct from the rest of the space,” she noted.
A key element of any restaurant is, of course, its kitchen equipment.
“Sometimes you meet with the chef, sometimes you meet with the owner,” said Kara Sharp, project designer with SPACE who focuses primarily on kitchens. “I try to go with the theme. When it gets to the menu, I talk to the chef because it’s important to accommodate how the chef likes to work and move. It isn’t just about the cook line and refrigerator.”
Restaurant design has to be compliant with a huge range of rules and regulations, with the kitchen demanding a substantial slice of those requirements, many of which involve safety and cleanliness. Some equipment must have hoods, fire suppression systems are essential, there are different types of ovens and dish machines, and health codes apply to sinks (special ones if serving alcohol), wall coverings (cleanable and wipe-able, fiberglass-reinforced), floors (durable and cleanable), ceiling (scrubbable, washable), Americans with Disabilities Act accommodations (drop-down space for wheelchairs, space between refrigerator and cook line), etc.
“Most of all, you have to keep your kitchen clean, safe and compliant with code,” said Sharp.
Construction can be the key to profit for a restaurant, Tom Niemeier said. His firm has expanded over time to include project management and building work, which can increase efficiency and help control or even reduce costs.
The Niemeiers cited these important design elements to keep in mind.
Lighting:
“Because food has color, lighting should always hit the plate. Avoid ‘light pollution’ from the kitchen. Include feature, ambient and indirect lighting, but have enough house lighting for cleanup. Put all lights on dimmers. Avoid harsh overhead lighting in bathrooms. All light fixtures should be UL/CSA-rated.”
Acoustics:
Ceiling, carpet and wall treatments; drapery and window treatments; ceiling clouds; and upholstered furniture all have an effect on sound quality and levels. “You need a balance between buzz and blast — enough noise so it feels busy but not so much that you can’t hear each other. Design the acoustics to be integrated with the space.”
Materials:
“The budget dictates what to use, but get the most durable materials that budget allows because everything in a restaurant takes a beating. Paint with corner guards. Use as much porcelain tile as possible. Be careful with LVT [luxury vinyl flooring]: It can be scratched or damaged by cleaning agents and can’t be recycled.”
Furniture:
“Establish the budget early and consider it throughout the design process. Start [choosing furniture] early because nonstock items can take a long lead time [to arrive]. Be mindful that people have different shapes and sizes. You have the most control [on delivery] with domestic sources.”
“Don’t be intimidated by unusual spaces,” said Tom Niemeier. He also noted that an outdoor bar is “one of the hardest things to do, especially for safety. You have to design to keep out rodents, bugs, weather...”
Regardless of the challenges, restaurants are an important project type, he said, because they attract both visitors and local residents to a city or neighborhood.
“When you do creative, unique spaces, people who are visiting from out of town will go back home and talk about those restaurants, so they will come back or move here, and other people will visit. If you need a mini vacation at home, restaurants are a mini escape and a major mental lift.”