I coined the phrase 'designer restaurants' with full awareness of myself having advocated design over budgets numerous times to certain brands. I believe concept is king, followed by everything else serving its brilliant execution and operation. Wisdom is in ensuring we bring design and concept to life in interiors, well executed with quality build, delivered on time within budgets to operate profitably.
SYNERGISING DESIGN
The cost of design and build takes up the highest percentage of budget allocation to Capex. Around 60% could be assigned to this crucial part of launching a restaurant. As designs become more fluid and creative, with multiple 'designers' mushrooming up, promising trendy designs at rock bottom prices, the struggle is not just to safeguard true creativity and architectural genius but to stop this over duplication of similar look and feel concepts.
هذه القصة مأخوذة من طبعة September 2022 من Hotelier India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة September 2022 من Hotelier India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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