Gastronomy is a very particular field: a business where every little detail counts. And how. Yes, in Fashion is important that every single backstitch is perfect and lightly done, and when talking about Decoration is basic that every single element, either big or tiny, plays in harmony with the whole idea. True. But there's no branch in which every detail counts as much as in Gastronomy. Just think about this: your apetite starts by being a feast for the eye, and we're not talking just about an impressive dish, but also all the thing that surround it.
Ok, we all know: the most important thing in a restaurant is what you eat and what you drink. But what about its communication? Is not relevant to show yourself as a business in the best manner? That's why 12designer answers this wake-up call and offers some useful advices for all those dedicated to the gastronomic business ;-)
For example: we all think it's relevant to spend come thoughts about the interior decoration. It is, indeed, but not less than a dish presentation, a menu chart design or a restaurant's logo. That's the point: everything has to receive the same attention and the same relevance.
Name, logo, menu, the colour in which the walls are painted, flyer, leaflet, dish, offers: all matters. And of course, the place you choose to open your venue.
That's why we talk in our article about the important questions a restaurant's owner should ask to himself before launching his/her idea. The first logical step: your naming strategy. Have you thought about what suits better your business: a name in your own language, or one in a foreign language that brings some itnernational character to your venue? A name that explains for the very first moment what can you expect from this restaurant, or you'd rather have a name that provides some unknown expectation?
And what about the logo? Which tricks should exploit which sensations? Do we want to be obvious and use a fork to show that we're a restaurant, or a Pisa Tower to state that we're an Italian restaurant? No, really: do we? Sure? Right: maybe not. If we think always twice, we won't incur in obvious failures, such as designing a flyer or a menu chart by filling all the "empty" spaces with as much information as possible.
All these hints and advices and many more have been collected in this article to help a business branch that, let's admit it, we love.
Ah, what would our life be without bars and restaurants.