andretaining customers. At the same time, design must facilitate foodpreparation and service. Successful Restaurant Design showshow to incorporate your understanding of the restaurant's front-and back-of-the-house operations into a design that meets the needsof the restaurant's owners, staff, and clientele. Moreover, itshows how an understanding of the restaurant's concept, market, andmenu enables you to create a design that not only facilitates aseamless operation but also enhances the dining experience.This Third Edition has been thoroughly revised andupdated with coverage of all the latest technological advances inrestaurant operations. Specifically, the Third Editionoffers:All new case solutions of restaurant design were completedwithin five years prior to this edition's publication. The examplesillustrate a variety of architectural, decorative, and operationalsolutions for many restaurant types and styles of service.All in-depth interviews with restaurant design experts are newto this edition. To gain insights into how various members of thedesign team think, the authors interviewed a mix of designers,architects, restaurateurs, and kitchen designers.New information on sustainable restaurant design throughout thebook for both front and back of the house.New insights throughout the book about how new technologies andnew generations of diners are impacting both front- andback-of-the-house design.The book closes with the authors' forecast of how restaurantswill change and evolve over the next decade, with tips on howdesigners and architects can best accommodate those changes intheir designs.

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