Take for example PF Changs; before even entering the space, guests are clearly directed by the monumentality of the two traditional terracotta soldiers which boldly and daringly encourage traffic to enter the double doors which they are guarding. Upon entering the space, one is greeted by a massive, black, rectangular host stand which is emphasized by the subtle dim lighting. This sets the tone for the meal to be bold and strong, while being a little exotic and unreachable. This serves two purposes: being placed front and center in the entrance, guests are clearly understand where they are supposed to go for service; this also helps the restaurant employees to organize where masses of people stand, so they are not lost within the restaurant or lost to other restaurants. Comfortable seating near the entrance also keeps guests comfortable, allowing them to lounge in the space in the event they have to wait for their table to be ready.
Once in their respective tables, guests have individual lighting sources which are dim and promote intimacy. The specific lighting chosen by the designer for the space serves more than one purpose as well: while it helps guests to feel like their very public dining experience has become more personal because they cannot see other guests as well, it also encourages softer voices. With so many people coming together in a large open space, the multitude of voices could become “noise” rather than “sound.“
This concept is driven also by the various other design decisions. For example, the color scheme, which primarily uses an achromatic interior, with very few accents of red to accentuate the oriental inspiration. Dark, warm woods with heavy lacquer shine within the space letting the deep blue lights reflect off of them. This is starkly contrasted with the heavily textured rock walls in the space, which create depth and interest.
On the opposite end of the spectrum, the kitchen is bright with no space for lounging, but rather wide walkways to allow servers to hurry through the space. The kitchen is white and sanitary, making it easier to both clean and detect when things have become dirty. This makes cleanup easier for employees. Wide passageways around the tables also permit easy flow of traffic through spaces for servers to quickly tend to their tables without disturbing others.
Overall, I think it can be said that well designed restaurants leave enough space for guests to be comfortable while also making the job of the employees easier. When they are not designed under this format, guests can be left feeling uneasy and not wanting to return.
Have you ever worked in a restaurant? What worked and what didn't work? In some of the restaurants you have been in, what encouraged you to stay, and about the space potentially made you want to leave? Where there things that made you feel more comfortable or less comfortable, either as a server or as a customer?
Over the summer I worked in a small restaurant called Buffalo Bob’s. By working there I was able to see and understand how a restaurant works and what is needed to make the space run efficiently. On good nights the restaurant was packed, which was good for business but not so good for customers. Because the space was so small there wasn’t very much room for waiting customers, I only recall there being 2 short benches. Also, when the restaurant was packed it was very noisy. The flooring material used in the space was treated/coated concrete, allowing voices and sound to echo and bounce around the space, making it hard for servers and hostesses to hear customers. While this decision for installing concrete flooring may have been about durability and easy cleaning, the designer forgot to take into consideration the acoustical affect. Another thing I noticed was that many if not all customers preferred to sit in booths, mostly because they are more private and intimate. At Buffalo Bob’s the majority of seating at was tables, which caused a problem when the hostess would go to sit someone at a table and the customer would ask to be seated somewhere else. Also, a lot of the tables were positioned close together, leaving little room to move around and feel comfortable while eating. Oh, and I also remember there was a table nobody liked to sit at because the air conditioning blew directly on the table. It was always freezing in that corner. The regulars would specifically ask not to be seated there.
ReplyDeleteOver the summer I worked a lot and over time I was really able to analyze the space and the behavior of people interacting with it. Overall I think the restaurant had some good ideas and thoughts behind their design choices but they weren’t able to efficiently incorporate them into a successful design.
As a customer and waitress of a restaurant, I experience these spaces very differently.
ReplyDeleteAs a customer, I love going out and enjoy any type of restaurant, from the very intimate ones (like Bellini) to the ones where you share the table with other customers (such as Japanese Restaurants and specifically Hibachi tables). I am not discouraged from eating with people that I don't know, but I have to admit that I rather prefer the atmosphere of European-inspired restaurants, where the light barely brightens up the table and where I feel less exposed. As Jessica said, people do prefer booths. Whenever I go out with my parents and we are seated in a table because all the booths are occupied, my dad constantly looks for available booths in which we eventually move to as soon as they are free. I noticed how my family for example acts differently, whether we are seating at a table, or in a booth. At the booth, we feel more intimate and free to "do whatever we want". For instance, if we are at a table in the middle of the space, we tend to speak very softly, so that no one hears us speaking in Italian. When we are seated in a booth, on the other hand, we feel free to speak louder and feel as if we were within our house's walls.
If as a customer I have always felt that the space was never dark/intimate enough, as a waitress I have always thought that the space was never bright enough.
Working at the bar area, where the communication level tends to get fairly loud, I have always found it difficult to keep up with clients and still do my job. Lighting was poor and that made it really hard to concentrate on what I was doing. The job was pretty systematical and the space felt too small to do it. Too many employees worked at the same station and that made it really hard to move around.
The worst design choice of the space was made right where I worked. At the end of the bar, there was a step that we had to take in order to get out of the bar area and bring the drinks to the table.
However, that choice made it really clear that that was a private space, only utilizable by employees.
Overall, the space was enjoyed by all customers, and I myself remember that I loved to go to that restaurant because of the lighting levels, the design of the space and the clear organizational layout.