The Psychology of Restaurant Color Schemes
Delve into the psychology behind restaurant color schemes & their impact on customer behavior. Find out how to choose the right color scheme for your establishment.
Creating a Memorable Restaurant Design: From Concept to Completion
The design of the restaurant creates its atmosphere and attracts regular customers. Find out various aspects of restaurant design and interior ideas, & more.
Walk-In vs Reach-In: A Designer's Perspective
“Well, If I have a walk-in cooler, do I really need to have a reach-in and work top refrigerators?”
This question comes up often when I discuss the layout and design of a client’s kitchen. The answer is that it depends.
The kitchen size will make a difference; If the available space is somewhat small and can’t support both reach-ins and a walk-in, then even a small walk-in would yield better cu ft of storage.
For instance, a 6ftX7ft walk-in would be equivalent to having two two-section and one single-section refrigerators. A walk-in will have one compressor; the reach-ins would require three. However, if space allows for reach-ins and worktop refrigeration, then we don’t want to busy up the kitchen with staffers all heading to the one refrigerated walk-in available, or running up and down to the cellar when they need refrigerated ingredients.
