Your customers might love your mouth watering dishes. But, that ‘too loud music’, harsh lighting, poor color scheme could be dissuading them from choosing your restaurant.

The truth is, your average hotel customer will wax lyrical about the wonderful food and services they get from your establishment. But, very few will talk about the color schemes on the wall, the choice of flooring, the lighting and the amount of space in between the chairs.

While software like Restaurant Billing Software might ease the process of making payments, the psychological factors deeply impact on the way your customers view your restaurant – and how much they are likely to spend there. That’s why it pays to ensure that both the mood the interior of your establishment just cuts it.

Here is the thinking behind the restaurant that most of your would-be customers are flocking to:

Engaging sensual pleasures

Any good restaurant out there understands the art of creating sensual pleasures in diners. These pleases help engage all their senses, creating an unconscious bonding with the restaurant.  

  • Color – The choice of your colors matters. Imagine what would happen if your restaurant flaunts those butter-gold walls that look like a dining room staple! That must be riveting. According Stephen Zagor, the Dean of business at the Manhattan’s Institute of Culinary Education, the warmer the colors, the higher the stimulation. Others colors like blue, pale green and purple might not well when it comes to increasing the appetitive of your diners.
  • Smells – Good smells make another stimulant that increases appetite. Zagor says that customers have emotional attachment to smells. Wood smoke will put you off while a smell from baking bread will most likely prompt you to order four breads.
  • Lighting – How your lighting hits the walls, the floor and the tables determines how your customers will experience it. How is your lighting like? Does it complement the diners complexion? For example, a very slight greenish color will give them a rather sickly pallor. So, if you wanted to create an aura of romance with such color scheme, then you know that is not the way to go. Again, if your customers must hold their phone screens up to a menu to see what you are offering, then you have failed at it. And, this is one of the areas many restraints miss.
  • Acoustics – The type of establishment and your potential diners determines the type of music you need to play. For example, if you are a fast foods joint, you might do well with a faster music because it makes them chew faster. If you want to create a romantic feel, then you won’t want to try a different type of music.
  • Aesthetic appeal – Customers not only want to go to the restaurant to dine but also to be seen. You need to design a restaurant that oozes the class and video that your diners would want to associate with. But, many designers still fail at aesthetics. While most of them have no experience working in restaurants, they always want their artistic moment to carry the day – and not what the customer would find effortlessly alluring.

What about the traffic

Your establishment should be such that it easily allows customers in quickly. It should also let customers see who is serving them besides allowing them to be served quickly. That means you should – on top integrating Restaurant Billing Software – design with the three elements in mind. Otherwise, your failure at handling the traffic means you failure at the end of the day.

  • That tells you that designing restaurant to include two entrances (both front and rear) that would lead customers to the center would be good for easing the traffic.
  • Again, designing corridors such that they lead your customers through, say, a glass-walled kitchen will expose them to some of the meals in the kitchen. As a result, lead to increased appetite.

Tackling identity nightmare crisis

Location of your restaurant, the cost of construction and ease of making payments ( thanks to Restaurant Management Software) are an obvious determination. Before you get down to designing your restaurant, you need to know who you are (identity of the restaurant).

Failure happens when you have identity crisis. To discover who you are, you need a map, which is your menu.  Every great design will always begin with the menu. It is the menu that will dictate the flow, décor – and, practically everything.

  • The font, typeface, and pricing, composition, sixe, heft and size of font carry a subliminal message that slays the appetite of your customers.
  • Leaving out currency signs “softens” the prices. Price = pain. The dollar signs remind the customer that they are spending money. But, doing away with make them order based on ingredients on not on price. The least noticeable, the better.
  • Warm colors on the menu act as stimulants. For example, colors like yellow and red provoke attention and appetite respectively.
  • The more you praises you shower to your menu items (that’s where adjectives don’t suck), the more you maximize on the allure. That way, it makes the customer want to taste it.

Summing it up

There is a reason your customers keep going to your competitors. It all about how their restaurant is designed to attract and retain them. While dishes make a point, the way they experience the establishment determines whether they will be coming for more chicken curry  or not.


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