Renovating restaurants is essential to spruce up their image and attract more clients, which can benefit both their owner/s and their customers.
However, the entire process often does cost not so insignificant resources, which is why it is recommended to have a strategy in place to guide successfully throughout the whole renovation process.
Even if the restaurants have been doing good business, sometimes it is necessary to give them the right facelift, say experts. This is also true for restaurants housed within hotels and resorts. I talked with some industry experts regarding restaurant renovation. They also gave tips to renovate restaurants successfully and talked about challenges involved towards this endeavour
Factors to Consider
“Having a systematic plan is the first step towards renovation of restaurants. Remodeling projects always tend to cost more than what they are being expected. So having a budget for your restaurant renovation requires special attention. Professional assistance too is required,” explained Simran Dhingra, Co- Founder of Twist at DLF Cyber Hub, Gurgaon.
“There is no set pattern as such to renovation of restaurants but it has its limitations to it as it is not a bare shell that you are working upon,” proffered Joy Singh, Co-Founder, Raasta, New Delhi.
“The restaurant renovation is an element of basic hygiene. Don’t wait until the place becomes so run down that it is crying for help. Re-evaluate the restaurant’s appearance and ambience every five to seven years and then decide if some light updating or heavy renovations are needed,” advised Saurabh Khanijo, MD, Kylin.
“While renovating restaurants, try to avoid changing the kitchen location as it will increase the hassle of changing the gas pipelines. One of the most important things is to be sure if one wants to change the location of the bar and alcohol storage as changing these in India requires new plans to be made and sent to the concerned government departments,” Joy elaborated.
Bu hikaye Food & Beverage Business Review dergisinin October-November 2017 sayısından alınmıştır.
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Bu hikaye Food & Beverage Business Review dergisinin October-November 2017 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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