A restaurant is a living, breathing space with a distinct personality, concept, and cuisine philosophy. There are countless factors involved in successful design—a great architect, interior designer, and space—the most important is an understanding of the restaurant’s vision. The methodologies and approaches to restaurant design are as varied as the restaurant concepts in existence today. The overall process of restaurant design, remodeling, planning, etc. is often referred to as the discipline of “restaurant concept development”. This book provides you with the specific information and in-depth guidance one need to navigate the restaurant development process effectively.
Print ISBN: 978-1-68250-340-9 | $ 140 | 2017 | Hardcover
Editor: Jack Lawson