Blackbird Labs’ Post

How Flow & Layout Can Build a Holistic Restaurant Concept: Selling food isn’t the only thing that successful restaurants do. They attach the idea of a restaurant to selling an experience. A holistic restaurant concept is not just about its cuisine and ambiance but also about how well you manage your space and furnishings. Building your restaurant concept is one of the most crucial aspects of creating a restaurant business. And this may not come easily at first due to the deluge of ideas. https://lnkd.in/gPQ9eHsv

Have you heard of the latest drag and drop 3D restaurant design capability? The goal is to ensure each item from the the equipment proposal makes it into the finished design and into the new #restaurant. Please comment: 1. My restaurant brand could really use something like this 2. I'm not sure if this would help my brand or not 3. This is cool, but really not too practical for our new store growth 4. Other >insert your opinion or thoughts here<

"Pepao: Dynamic QR menus redefine dining, outpacing the static limitations of paper menus. 📱✨ Experience the evolution of choice – where every scan opens up a world of flavors, customization, and seamless dining. Say goodbye to static, embrace the dynamic. #PepaoInnovation #DigitalDining #dining #food #foodie #restaurant #dinner #interiordesign #furniture

https://buff.ly/3M3dHvn Which restaurant should you try when going to The Wharf? This list from Northern Virginia Magazine could help you narrow your choice down. #residentialrealestate

I wrote my first column on the topic of fine dining and experience branding. You can read it here:

https://shorturl.at/enBD0 Recommended Location The Dining Room is good in the West side of the building. South and East is also good. However, the location of dining area is rather flexible. Vastu Recommends Kitchen and Dining Room should be on the same floor, close to each other. Arrangement at a Dining Table The head of the family should face East during meals. Other members of the family can face East, North, or West . Avoid The door of the Dining Room and the main entrance door of the house should not face each other directly. The door leading to the Dining Room can be in the East, North or West . Other Guidelines The dining table should not be round or oval but either square or rectangular. It should be in the centre of the room and away from the walls. The fridge can occupy the Southeast of the room preferably against the South wall. It is preferable not to have a wash basin in the Dining Room. If it has to be placed, it can be in the North or East of the room with the water draining to the Northeast.

Elevate Your Restaurant's Dining Experience with Wooden Serving Platters As restaurant owners and managers, the presentation of your dishes plays a crucial role in defining the dining experience and the perceived value of your meals. Here’s why wooden serving platters should be your go-to choice: Upscale Aesthetic Wood adds an element of sophisticated, natural beauty that is unmatched by other materials. Each wooden platter brings a unique texture and color, enhancing the visual appeal of your dishes and setting the stage for a memorable meal. Enhances Food Presentation The rustic charm of wood complements both modern and traditional cuisines, making it incredibly versatile. A beautifully presented dish on a wooden platter can significantly enhance the overall dining experience and attract more customers looking for that Instagram-worthy meal. Switching to wooden serving platters is more than a functional decision; it's a statement about your restaurant's commitment to quality, sustainability, and impeccable style. Let your dishes be the talk of the town, served on platters that impress and inspire.

Restaurants all across America are making the communal table not just a design choice but a central element of the dining experience—and people actually seem to like it, Ellen Cushing reports. https://lnkd.in/euurvCxD To understand why more dining establishments are cramming diners together elbow-to-elbow, “it first helps to understand just how weird this current moment is for restaurants,” Cushing writes. Wholesale supplies, real estate, and labor—the three biggest costs for a restaurant—are more expensive than they’ve been in recent history. “Restaurants generally have two levers they can pull to maximize profits: Raise prices, or bring more bodies in and out on a given night,” Cushing continues. Diners tend to be cost-sensitive and, given that the interest in eating out is higher than ever, restaurants are looking for ways to bring more people in. About two decades ago, the communal table also had a moment—but it was not universally loved. “In American culture, there’s nothing more luxurious than space to spread out, and in dining culture, there’s nothing more fine than having every aspect of the experience tailored to you,” Cushing writes. Restaurants want their diners to feel as though they have control over their experience—and having a private table plays into this perception. But people also agree that commensality is a good thing. In restaurants, it can create what one restaurant expert calls “moments of serendipity and community.” And if restaurants are to bring people together, private tables can do so only up to a point. “Eating is personal, physical, and a little gross; it exposes some of the basest weirdnesses and most embarrassing realities of having a body,” Cushing writes. “But maybe now co-presence is sounding a little better, and corporeal vulnerability a little less scary.” To find out, Cushing ventured to a restaurant alone, where she sat at a long table with six other people. “I couldn’t remember the last time I’d talked for so long with someone with whom I had nothing or no one in common,” Cushing continues. “But for two hours we were a unit.” Read more: https://lnkd.in/euurvCxD 🎨: Pat Thomas for The Atlantic

Ignite Your Restaurant's Branding with 'Sizzling Strategies' by Inward Studio 🔥🍴 Our blog article, 'Sizzling Strategies: Hot Trends in Restaurant Branding,' is packed with fresh insights for restaurateurs looking to spice up their brand presence. Discover the trends that are currently heating up the restaurant scene: 👉 Pop-Up Magic: Creating buzz-worthy dining experiences. 👉 Mural Magic: Infusing art into every meal's ambiance. 👉 Ingredient Idolization: Celebrating the backstory of each flavor. 👉 Culinary Collaborations: Mixing flavors in innovative partnerships. Dive into these deliciously detailed strategies and watch as your brand sizzles with success! 🔗 https://lnkd.in/gpyvmuUi #RestaurantBranding #CulinaryTrends #Restaurant #InwardStudio #BrandStrategy