10 Restaurant Design Tips

1. Appeal to All Senses. It's more than the food that will keep patrons coming back for more (although that doesn't hurt!). Creating an environment that appeals to all the senses will serve to complement the main attraction.

2. Location, Location. Opening up a budget deli in well-heeled neighborhood, or an elegant bistro in sketchy one, could be recipes for failure. Get to know your neighborhood and their eating habits and serve them what they like. This way, you are much more likely to be welcome for the long haul.

3. Color. Colors can have psychological effects on your customers. Reds and oranges are ideal colors for serving hot and spicy foods. A more traditional feel can be achieved by using neutrals, or even cool blues. Blacks and grays work well if you're trying for sophisticated elegance.

4. Flattering Lighting. Don't underestimate the power of candlelight. Something as simple as a well-placed votive candle on a clean, white tablecloth can set a very pleasant mood (which equals happy and hungry customers).

5. Table Settings. Table settings are a representation of your restaurant's décor. Consideration should be given to the style of plate, silver and napkins you present as they all play a part in setting the mood for your customers. Keep in mind, that of all the design elements, this is what your customer interacts with the most intimately.

6. Business Plan. It's best to start any new venture with a strong business plan. It is recommended that part of a restaurateur's budget should be spent on hiring legal and accounting professionals who will help assess market potential and create a niche. If that is a budget breaker, some careful Internet research and SmartDraw, which includes several marketing charts and business planning templates, may give you a good start.

7. Consistency in Design. In order to present a cohesive appearance, make sure that display items show a consistency in color and design. The sign on the door, the menu, and the point of purchase displays should appear as if designed by the same artist. Color schemes, logos, even language, should all work together to exude the same feelings.

8. Menu Design. There is a science to menu design. People are more likely to pick the first or last item in a list. Take advantage of this human trait and place the items that make you most money in these places. People also tend order the "special", or other items highlighted with bold or boxes. And naming your food has special power too. Creative adjectives that add colorful wordplay to an otherwise staid dish may help you move more food out of the kitchen and into hungry, and malleable, stomachs.

9. Traffic Patterns. It's important to think about how foot traffic will flow when deciding how to layout out a restaurant. The kitchen and bar should be convenient to each other, and aisles should be wide enough to accommodate more than one server at a time.

10. Personality. Your restaurant may have the most beautiful interior and exterior, your food may be exquisite, but what will set you apart is having a great personality. Having friendly, knowledgeable staff who exude a sense of fun and excitement will seal the deal for a successful restaurant venture.