Designing a restaurant is challenging and yet exciting to many owners because it involves well planning with experts, to cater for the process flow of the overall concept of your fast food restaurant. First of all, let us take common examples such as burger selling restaurants that is always the priority to many entrepreneurs when they think of starting a fast food chain as their base. The reason why burgers are taken here as a start is because it is easy in preparation, affordable in price, well accepted by a wide range of categories in population. Hardly to see anyone will be strongly on this delicious food, from working adults, students, children, housewives to old folks. Health concerns have also been taken away with the improvement of cooking methods, recipes and ingredients. More non-meat, non-deep frying and less additives concept for burgers make the market share of burger-based fast food chains grow.
When designing a fast food restaurant, it is always thought of creating an impression of “fast and convenient”. The efficiency in terms of time and effort saving, balancing with sufficient crowds to boost the chain effect to attract more customers should always be there within the consideration list of interior designer, franchisor, franchisee, business owners and other stakeholders. With the inception and increased popularity digital payment gateway and e-wallet, more and more fast food restaurants nowadays allow customers to use easy method for payment, from as simple as “wave your credit or debit card to pay”, “smartphone electronic payment”, “facial recognition for transaction” to “zero-cashier or counter for autonomous payment”. These are just part of the puzzles for the digitalization of this industry, while there are more to elaborate but yet it shall be installed into the design together with the overall layout of the restaurant. There are more factors to play with when it comes to the “Quick Meal” concept.
Then, we can view from the perspective of the seating orientation. In order to encourage the customer’s turnover rate, the seat cannot be too comfortable. Neither extreme side (the uncomfortability) shall be executed when choosing the material and design. First of all, leather or cushion base seatings will make customers overly enjoy, making them spend more time in the shop and limit the new customers to come in for dining. Furthermore, it will also increase the risk of exposure for those seatings to be splashed with stubborn stains from sauces, oils and drinks. Try to choose some materials that are waterproofed or at least resistant against water, oils, chemicals and easy cleaning. Seating that is comfortable with soft furnishing and backed with arm rester shall be installed when a side cafe is to be built within the restaurant, so people can enjoy dessert, coffee with small gathering and working or studying in your premise. You can always include the concept of “fast” and “slow” into the pace of your theme, it is all depending on your targeted objective, audience and market you wish to capture.
We should also consider other designing possibilities such as the queuing direction, this is important since it shall not be blocking the way within the restaurant, but it needs to be shown to bypassers who can be potential customers. Moderately long queue displaying to customers who have not walked into the shop is essential to make them feel the crowd but not over in the traffic flow (since they might feel a long waiting time if they go into this shop). Additionally, the restaurant shall also allocate their kitchen near to the counter while the process flow should be smoothened without internal disruption when food preparation by any employee is being carried on. Ventilation and exhaust shall also be done well to make sure no confined place issues such as smokey from cooking, oily atmosphere, heavy smell caused by bunches of food, safety issues and fresh air exchanges within the dining and kitchen areas. Interiors shall also cover lighting tune, colour combination, ceiling height, location of fittings and fixtures, anti-slippery area, toilet positioning, sizes of each room (such as store, washroom, tray racking, counters, doors, windows, transparency of shop, kitchen and more).
Where to Get Fast Food Restaurant Interior Contractor in Malaysia
Contact us today, as we are able to do the architectural and interior design, carpentry custom make, supply, installation, renovation or new project for all types of restaurant, fast-food chain, franchises, bistro, cafe, pub, bar, western food restaurant, japanese sushi, korean BBQ, buffet, hotel, food court, food truck type, food complex, halal F&B, chinese restaurant, indian cuisine, halal food place to franchised milk tea outlet, snacks bar, tea or coffee shop, wine drinking place, canteen, office cafeteria. We can include our coverage from design and build architect, submission, carpenter, lighting, tiling, ceiling, door, windows, wall decoration, kitchen works to installation of all these as contractor in KL Kuala Lumpur, Selangor, Klang Valley, JB Johor Bahru, Penang, Malacca (Melaka), Seremban Negeri Sembilan, Perak, Pahang, Kuantan, Kelantan, Terengganu, Perlis, Alor Setar Kedah, as well as Sabah and Sarawak for East Malaysia. Our design, materials and services can also support overseas countries especially Southeast Asia (SEA) countries such as Singapore, Myanmar (Burma), Cambodia, Vietnam, Laos, Thailand, Indonesia, Philippines, Brunei, Bangladesh as well as China, Taiwan, Hong Kong, Australia and New Zealand. As a turnkey building materials, interior and contractor services consist of wide varieties, we are capable of carrying out other projects such as residential, infrastructure, commercial buildings, office, home renovation, industrial, shoplot, office refurbishment. Consult us for your fast food restaurant or other types of design, materials supply and build in Malaysia and other regions today at info@aathaworld.com or call (WhatsApp) to +(60)11-7001 1003 (Monday to Friday) or +(60)11-1188 1003 (Saturday, Sunday & Public Holiday).
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