How difficult is it to open a satisfactory restaurant in the United States? -Food squad

Someone said:

"There are as many restaurants as there are reasons to open a restaurant, and there are as many beautiful dreams as possible."

Everyone may have dreamed of owning a restaurant of their own. It must be stylish, practical, ingenious, comfortable and warm.Thinking of this, many people's eyes will emit dazzling brilliance, and the picture of the dream shop seems to emerge spontaneously in front of them.

(Neo Coffee Bar, Toronto, Canada)

Indeed, in a city with warm seasons, opening a dream shop, meeting countless interesting people, leaving countless precious memories, and then looking back in the twilight years, watching the small shop that has been operating for many years has become a unique witness to the history of the city." "Cultural heritage" is not a sense of accomplishment and happiness.

(The X-Pot at The Palazzo, Las Vegas, NV)

Whether it is a coffee shop with a strong aroma, a flower workshop full of flowers, or a late-night canteen full of fireworks, a glass of wine changes a story...Any kind of existence makes people want Spend the rest of your life there.In any way of expression, there are only two words: love.

However, a restaurant is like a company. From idea to implementation, there are countless minefields that need to be avoided. Restaurant owners must remember not to make the following 3 mistakes:

Mistake 1: Good eyes and low hands, I believe opening a new store can be a quick success

Opening a store seems easy, do it wellSet theme,Choose address,Shop decoration,Looking for investment,Hiring staffThe steps can be successful, but in fact, every step involves inexhaustible details.

Take the decoration shop as an example. From the concept design, the expansion and deepening, the detailed measurement preparation of the construction drawings and the bill of materials, and finally to the construction guidance, it is a domino of wrong step ❌ and wrong step ❌.Behind every success, in addition to the imaginable hard work and effort, there are more "Good steel is used on the blade"The professional precision, how much preparation and detours have been made during this period, are often not enough for outsiders. Behind the perfect storefront is a lot of knowledge and experience that surpasses ordinary people's knowledge.

Mistake 2: Misunderstanding that some "professionals" delay the construction period, and the destructive effect appears

It is precisely because of the high requirements for professional knowledge in this industry that most people, as laymen, will be deceived by so-called "professionals."The design shop must be oneAgainst the airHigh requirements for room structure planningProject, a commercial space needs to be considered and integratedUrban planning review和Practical structure systemAnd withArt DesignMutual promotion is the only way to remain invincible in a highly competitive environment.

Mistake 3: Excessive pursuit of "personal style" brings worries

The designer of the catering project is not only a tool to realize his own vision for the owner of the brand, but more importantly, he is responsibleCheck and coordinate the design and construction processAll parties involved in theJudging the preferences of the public.Safety and compliance with legal standards need not be mentioned anymore.As a commercial space, when considering the full display of the artistic style of personal style, we must also considerPractical value and return on investment ratio.

Many owners tend to project their own life attitude and niche preferences into their store design.however,Life itself has no commercial value, Everyone’s good life is based on self-prejudice, andPrejudice is a big taboo in commercial use.Prejudice probably means a lack of consideration of decisions and measures, which ultimately leads to poor earnings results.Before you want to be different, you must ask a professional designer if it works.

(Yum Creamery, The Americana at Brand, Glendale, CA)

If you feel fully prepared, don’t forget to ask yourself these three questions:

1. If you plan to open a restaurant, what are the necessary design and approval procedures after signing the new store?

2. During construction, how to ensure that the construction period and effect meet expectations?

3. How does the unique visual effect complement practical safety?

At this time, you may not help but ask, as a restaurant owner,How can I have the energy and time to manage all these tedious processes?

Li Xiang’s suggestion is,Of course not, Catering owners should focus their energy on dish design, precise positioning, human management, finance, and so on.Professional fields related to design and construction, togetherJust leave it to a professional person to complete it.

(MeetFresh Fresh Taro Fairy, Santa Clara, CA）

Designer Curtis Li runs an all-in-one design consulting firm-Curtis Su Associates in Los Angeles, and has an office in New York.He has unusual feelings for the catering industry in Los Angeles. He has helped Chinese food companies go overseas for many times and designed many popular restaurants in North America. He hopes that his work and creativity can survive the hardest days during the epidemic.

(CSA founder, Li Xiang Curtis Li, taken during a study tour in Paris in 2016)

Li Xiang said: In the project taken over by CSA, our original intention will be to help customers achieve long-term success. We don’t want the work to have the effect of online celebrity check-in after the completion of the work, but to realize the continuous return of customers and leave their own memories. And emotions can define the success of a design.We are a tool to realize the owner's vision and provide professional guidance.

Today, Li Xiang prepared the relevantDesign, approval, constructionDry goods,byLectureForm to share with everyone

In the United States, open a satisfactory restaurant,

What homework should be done?

(Yu Seafood, Toronto, ON, Canada)

(The X-Pot at The Palazzo, Las Vegas, NV)

I believe that after talking so much,

You may have many other small questions

thatonPlease comeAttend a special lecture!

Thursday, April 4, 29pm Western Time

You can contact the designer directly after the lecture!

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Presenter Curtis Li

Founder of Curtis Su Associates (CSA), a comprehensive integrated design consulting firm in Los Angeles, USA
Through the Chinese and American cultural styles, he presided over the design of commercial/catering projectsWidely acceptedTo include Beverly Center/Westfield Century City/Simon/Americana at Brand/Starwoods/The Venetian Resort Las Vegas and other well-known American top shopping malls.