An FBO should consider following recommendations while designing his new restaurant.

• Defining the DNA Concept

Regardless of the type of business, each restaurant must first define its purpose and value in the market that it will serve. The restaurant market can be categorized ascommercial sector (restaurant chains, independents, hotels, supermarkets) or a Non-commercial sector (corporate, university, hospitals).The conceptual DNA should be compatible with the target group and the markets it will serve. An FBO need to know his target audience, what do they want, how do they want it?

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• Decision to Open a Restaurant

An FBO should make sure that the design consultant is clear about the owner's perspective, be it the purpose of his business, what impact it will have and what is expected from him.

• Team Development

The design team consisting of owners, architects, designers, consultants, contractors, suppliers and operators should have a clear idea of the purpose and position of market, development, service style, service level and values of the new restaurant.

• Detailed Q&A sessions with the Design team Members

An FBO should make sure that the design consultants are tracking the changes suggested by the technical input teams. Failing to do this would lead to major flaws in the design process and result in choosing the wrong materials, inadequate colors, plans, and distribution of equipment

• Application of Latest Available Technology

An FBO should use the latest technology in all aspects of restaurant operations and extensive utilization of computer software programming to smoothen the business processes of a restaurant.

• Charting the Right Business Course 

As the FBO’s representative, it is the consultant's duty to visit all possible competencies and make a list of the best and probable causes of successes or failures.

• Prevention and other Safety Measures 

All prevention and safety measures suggested by FSSAI must be well defined, and compliance with the codes and standards, especially those of environmental impact, should be undertaken. 

• Customization Initiative 

Operators and designers will have to be very skilled and have good resources to find the visual artefacts that help to establish uniqueness.

• Keeping Customers in the Centre of Focus

An FBO should always keep the customers as his centre of attention while planning any design draft.

• Site Analysis

An FBO needs to consider all the factors of regulation regarding use of spaces, seating arrangements, parking, distances, passages and safety.

• Mechanical Requirements

An FBO should arrange for the mechanical requirements of the restaurant while at the designing stage. He need to check the sources of energy required for restaurant operations.

• Selection of Ambience, Materials and Finishes

An FBO needs to plan for size of the kitchen, ventilation, table and chairs and sound and light systems. Even the variants of fabrics, tablecloth and napkins should be tested beforehand. 

• Space Planning

An FBO has to plan for space requirements for kitchen and bar, seating, storage and waste treatment, warehousing, cooking, washing and cold-HotPreparations.

• The Equipment Specification

An FBO should design equipment specifications to define capacity,power, construction material, voltages, loads and electric connections.