A restaurant can be compared to any complex system that depends for its successful operation on all the parts functioning properly and working seamlessly together.

Front of house, back of house, the exterior, concept, budget and of course, the menu, all go into the mix. Philip Lancashire has not only designed numerous restaurants, he has also been an owner and director of many of them and so will always have a good understanding of the commercial aims of the project as well a thorough understanding of design priorities.

As with any client briefing, a series of questions has to be asked, in this case about the menu, the style of service, speed of service, anticipated average spend per customer, the overall concept and the management philosophy. This initial information gathering process is key to launching the design, but there are other sides to a successful restaurant operation too, that relate to the safeguarding of cash. The right choice of EPOS systems and other security measures are vital to minimise opportunities for dishonesty, assist the proper accounting of the cash that the

business has earned and see it safely on its way to the bank.

It is often said that for a restaurant to be successful there are three vital elements, good food, good service and good ambience and that all of these elements have to be in balance. It is also essential for the design team to look beyond image and ensure that their contribution is based on a thorough understanding of all the critical operational aspects of a successful and well functioning restaurant.