MAGNETIC DESIGN RULES
It is necessary to follow some fundamental guidelines to create a charming, truly magnetic restaurant.
The guidelines Walt Disney used more than 30 years ago when designing his theme parks served as the basis for the ideas I will share with you below.
The world’s most popular theme parks have been able to attract generations of children and adults of all ages because of them. They represent the basis of the magic place construction system.
- UNDERSTAND YOUR CUSTOMER.
Although it may seem obvious, most restaurants do not always follow this rule.
Some places cater to families, but lack activities and entertainment for children.
Others that aim to attract businessmen do not have a design that supports privacy of conversations. Alternatively, your WIFI connection is poor.
If a customer is not comfortable in the restaurant, he will not come back.
- MAGNETIC TOURS.
To facilitate the communication of the message that defines the concept of your restaurant, images, visual impacts and paths must be carefully considered and studied.
The ideal route is one that gives the visitor total freedom of movement and, at the same time, leads them naturally through a crescendo of sensory encounters that allow them to fully understand the spirit of the restaurant.
- REMAIN SIMPLE.
Your client will feel at home with your design if it is clear and concise. You never have to ask for what you need because you will always find it. Crossing waiters or other customers will not bother you.
Both the kitchen and employee flow should have simplicity in design.
In addition, attractiveness is achieved by improving service efficiency as a result of effective workflow design.
- TO GET TO ONE STORY AT A TIME.
I will not see indications of the properties of meats if I am in the dessert section. According to what I am experiencing there, they will tell me a story in each place.
When several stories are told at the same time, confusion and discomfort occur.
Information overload should be avoided at all costs.
- CONTRADICTIONS SHOULD BE AVOIDED.
It will be consistent with the concept of the restaurant to send clear and precise messages.
In a high-end restaurant, I won’t find cheap, basic china. In a restaurant that describes its food as authentic and genuine, I won’t get a packet of ketchup along with my fries.
Any credibility is weakened by contradictions, which engender mistrust.
- DOUBLE THE EXPERIENCE.
To create a total experience, make impacts that appeal to all the senses.
AS WELL AS THE CHOICE OF FONT.
Selecting which dishes to prepare, at what cost and when is necessary when designing a menu.
The basis of a restaurant is its MENU.
must interact with customers in order for it to sell.
It must ALSO be attractive to attract customers.
SHOULD be balanced to keep customers.
IT IS CONVENIENT to establish the prices and location of the restaurant in your neighborhood.
COEXISTENCE IS NOT ABOUT LOW PRICES, AS THE CONCEPT STATES.
It speaks to the value that the diner will perceive as satisfactory or disappointing.
The prices and profit margins for each dish are established by the menu. And that is the foundation on which your company’s profitability is built. You must provide your customers with a selection of first class dishes that meet their needs, do it as quickly as possible and for a reasonable cost.
DO YOU KNOW HOW TO GET IT TOO?
Menu design is the main tool to achieve this.
Service is hampered by a difficult menu that requires dishes from the same family to be prepared at very different times.
You may also be interested in: Best ways to create a Menu that attracts customers