![]() Simply saying that people’s senses need to be stimulated more than ever these days might be an understatement. This is not to say that ambience needs to be the same throughout the place, only that it must all tie together in some discernible fashion. You can have great food, service and ambience, yet fail due to inconsistencies throughout the concept. So, where do we start? In hospitality, a clear message that runs through all aspects of the design is the priority. Most importantly, when it all comes together, it becomes a place, not just a space. The patrons will look for a reason to come back, and when it all comes together, they have it. The design as a whole is a reflection of the owner, the menu and all aspects of the operation.Ĭustomers spend a relatively long period of time in one part of the space, and therefore have time to take it all in. In restaurants, the idea carries a great deal of weight towards customer satisfaction. When we think of institutional or corporate spaces, we may think less in these terms, but it applies everywhere – only the degree and style varies. Nice space can certainly support a hospitality business, but creating a sense of ‘place’ is what makes patrons come back time after time.Īs interior designers, we are charged with creating ambience. ![]() The difference between these two words provides an interesting take on what makes a design good or great. As designers and owners in hospitality, we might be inclined to use the word ‘space’ rather than place, when describing the ambience of a restaurant.
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