A restaurant's dining room helps patrons know what to expect.
A well-designed dining room gives restaurant patrons an idea of what to expect. Rich fabrics and lush draperies connote a traditional, elegant dining room. Minimalist décor suggests a more contemporary approach. Books about designing a restaurant dining room not only address color, fabrics and lighting, they instruct readers on integrating that well-designed room with the rest of the establishment.
Bon Apetit -- Restaurant Design
"Bon Apetit -- Restaurant Design" focuses on interior design for restaurants. Using 35 restaurants from around the world as examples, the 300-page book, published in 2007, not only examines designs by top-notch firms like Hawkin/Brown and Marcel Wanders but also gives fast-food restaurants their design due. Each section is illustrated with color photography and has commentary by influential designers.
New Restaurant Design
Published in 2010, Bethan Ryder's "New Restaurant Design" has interviews with 11 interior designers, including Marcel Wanders, Patrick Joiun and Adam Tihany, and full color photographs of 45 restaurants from around the world. Among the featured eateries are Senderens in Paris, Buddakan in New York and Bon in Moscow. The 192-page book has four themed chapters: High Concept, Global Views, Modern Classic and New Baroque. Ryder is travel editor of Livingetc magazine.
Boutique Restaurants
John Riordan's 224-page "Boutique Restaurants," published in 2008, focuses on smaller dining establishments. Pulling ideas from around the world, the author explores design concepts from modern to traditional. All of the major design elements -- storefronts, lighting, furniture, wall coverings and lighting -- are covered. Full-color photographs appear throughout the book of the 34 featured restaurants, and the text contains ideas for either renovating an existing space or creating a new one.
Best Ugly
AvroKO is a design and architecture team working in New York City. Their 256-page "Best Ugly," published in 2008, celebrates a Chinese concept that holds that objects that are awkward or ungainly are frequently also beautiful. The team, designers of Public, The Stanton Social, Sapa and Odea, integrates that concept into elements in their restaurant décor from lighting fixtures to bathroom soaps. Full color photographs throughout the book illustrate AvroKO's designs from conception to completion.
Successful Restaurant Design, Third Edition
In April of 2003, Food Service Equipment Reports said, "If ever there was a one-stop shopping source for restaurant planning knowledge, the book "Successful Restaurant Design" may be it." Published in 2010, the 336-page, third edition of Regina S. Baraban and Joseph F. Durocher's book outlines the need for coordination between the front and the back of the house and includes case studies from successful restaurants. A section on sustainable design guides restaurateurs toward making their establishments green and interviews with experts provide insight into the design process.
Restaurant Planning, Design, and Construction
Jeff B. Katz's 1997 classic manual, "Restaurant Planning, Design, and Construction," guides readers along each step of the way, from planning through construction to end product. Checklists, worksheets and step-by-step instructions not only help designers create a business plan, budget and manage contractors, they provide insight into successful dining room design. The 264-page book explains coordinate planning and design and recognize areas that need follow-up after opening a restaurant.
Tags: Restaurant Design, dining room, , , from