Flavors and aromas in multicultural gastronomy have conquered tons of palates in Florida. A revolution of the restaurant industry, considering that this type of business has a lower income margin.
It’s extremely important you have in mind, when starting such an ambitious project, it’s extremely important to have in mind two things: have a clear concept of the restaurant you want, and what you want to display with it.
This concept or vision of your future business must answer some questions: Who is my potential client? What’s the need I am going to cover? Who is my competition? What makes my gastronomic offer different from others? How do I want my brand to be remembered?
Afterwards you must find the location that better suits your business. A place that goes hand in hand with your vision. You must be able to check, guided by experts, the requirements and permits that oversee the location you chose, in order to guarantee your investment. A demographic study will provide information about: how many pedestrians walk through the spot on a daily basis, and if there’s any parking space nearby. These are a couple of very important factors to take into account when deciding on a location. Also eat know which fresh ingredients can be found around the neighborhood, is a good idea in order to complete a profitable and attractive menu.
Once that the location has been established, details like: space distribution, design and decoration, a service flow diagram or a logistic kitchen scheme, are vital points to consider if you want to a achieve Commercial and financial success.
That’s why Lim Design offers specialized services in restaurant construction since 1995 in Miami. Our mission is to offer experienced advice during the concept creation, the elaboration of the original design which integrates architecture and engineering, and running a successful gastronomic business. We have a wide knowledge of city codes, equipment sales, quality contractors, and we guarantee the execution of the project of your dreams on time.
When designing the kitchen area, you must consider certain aspects like ergonomic, productiveness, gastronomy, hygiene, and safety at work. Logistics inside a kitchen are vital in order to establish a path to success. Easy meal preparation, a proper presentation of each dish, an efficient distribution of the workload for the cooks, and quality equipment maintenance, are some important factors to take into account if your goal is success.
Space distribution in a kitchen is a big task that you must plan carefully, by creating workstations that maintain a perfect balance between cost, quality, effectiveness, and safety.
At first, you have to understand that workstations are required to give the customer a proper service. For example, the food pre-production station, the cold plates station, the hot plates station, the presentation and garnishing station and the dessert station. Even establishing the right flow for food delivery and reception of the dirty dishes is extremely important so that you avoid any interference with the quality of your customer service.
A raw material reception-space for suppliers is recommended. There must be a method to isolate food in order to avoid plagues and bacteria inside containers and packages.
Effective ventilation systems are of great importance in order to avoid air contamination. Installing grids in the air ducts can avoid plagues that represent a health hazard. Logistics regarding organic waste and trash are a significant issue to handle since it will help avoid bad odor and contamination.
Equipment and utensils inside the kitchen must be made out of washable, smooth and easy cleaning materials. They should not alter food’s flavor or smell. Stainless steel shelves are perfect to locate paper, aluminum, bottles, gloves, scissors, and tweezers.
At Lim Design Inc we have design professionals that use Computer Aided Design (CAD) technology in order to create profitable sketches that are also efficient. We also count with our “Know How”, which is part of the DNA of every restaurant.
A study by the National Restaurants Association revealed that 63% of the interviewed people use their cell-phone to look for a restaurant to grab a bite, check out the menu, make an online reservation and place their order. The use of new technology represents an opportunity of growth for business owners, a way to increase the brand presence and effectively manage a restaurant.
Improving the gastronomic experience, waiting and payment time, and service, it’s what many restaurants see as a valuable opportunity to satisfy its customers. And even though word of mouth is still a great way to improve sales in this spicy and tasty industry, the new technologies can make a notable difference.
Thousands of clients are searching for products and services on the internet. Dinner reservations through smartphones are becoming the daily bread, leaving behind the traditional phone call. 2.0 people are looking forward to having a great online experience, which is becoming a demanded trend in the industry.
Nowadays 96% of restaurant’s apps allow customers to check out the menu, and finding the place location through several mobile apps like Yelp, Foodspotting Foodspotting, Finddishes, Forkly and Foursquare. Only 43% allow customers to make an online reservation. There is still a long way of innovation to walk by.
Touch Screen magazine stands, tablets displayed on restaurant tables to place your order, like the ones used by McDonald’s, or go through the menu, like the ones used by Pizza Hut, Chili’s and Ziosk and mobile applications, reward customers for fidelity. This is one of the many gastronomic innovations used to improve the customer experience. Enriching the customer experience is the daily challenge for restaurants owners. Being able to place themselves in the client shoes and creating a Customer Journey will create engagement between the user and the restaurant.
As the animal’s fierce clawing ceased, the bull raised his gory, sightless head, and with a horrid roar ran headlong across the arena. With great leaps and bounds he came, straight toward the arena wall directly beneath where we sat, and then accident carried him, in one of his mighty springs, completely over the barrier into the midst of the slaves and Sagoths just in front of us. Swinging his bloody horns from side to side the beast cut a wide swath before him straight upward toward our seats. Before him slaves and gorilla-men fought in mad stampede to escape the menace of the creature’s death agonies, for such only could that frightful charge have been. (more…)
Several passengers had got off at Green River, and were walking up and down the platforms; and among these Aouda recognised Colonel Stamp Proctor, the same who had so grossly insulted Phileas Fogg at the San Francisco meeting. Not wishing to be recognised, the young woman drew back from the window, feeling much alarm at her discovery. She was attached to the man who, however coldly, gave her daily evidences of the most absolute devotion. She did not comprehend, perhaps, the depth of the sentiment with which her protector inspired her, which she called gratitude, but which, though she was unconscious of it, was really more than that. Her heart sank within her when she recognised the man whom Mr. Fogg desired, sooner or later, to call to account for his conduct. Chance alone, it was clear, had brought Colonel Proctor on this train; but there he was, and it was necessary, at all hazards, that Phileas Fogg should not perceive his adversary. (more…)
But how puny and harmless they now looked beside this huge and terrific incarnation of hate, of vengeance and of death. The man himself, for such I may call him, was fully fifteen feet in height and, on Earth, would have weighed some four hundred pounds. He sat his mount as we sit a horse, grasping the animal’s barrel with his lower limbs, while the hands of his two right arms held his immense spear low at the side of his mount; his two left arms were outstretched laterally to help preserve his balance, the thing he rode having neither bridle or reins of any description for guidance.
And his mount! How can earthly words describe it! It towered ten feet at the shoulder; had four legs on either side; a broad flat tail, larger at the tip than at the root, and which it held straight out behind while running; a gaping mouth which split its head from its snout to its long, massive neck. (more…)
The thing was an enormous cave bear, rearing its colossal bulk fully eight feet at the shoulder, while from the tip of its nose to the end of its stubby tail it was fully twelve feet in length. As it sighted the Sagoths it emitted a most frightful roar, and with open mouth charged full upon them. With a cry of terror the foremost gorilla-man turned to escape, but behind him he ran full upon his on-rushing companions.
The horror of the following seconds is indescribable. The Sagoth nearest the cave bear, finding his escape blocked, turned and leaped deliberately to an awful death upon the jagged rocks three hundred feet below. Then those giant jaws reached out and gathered in the next—there was a sickening sound of crushing bones, and the mangled corpse was dropped over the cliff’s edge. Nor did the mighty beast even pause in his steady advance along the ledge. (more…)
‘I’m sure I’m not Ada,’ she said, ‘for her hair goes in such long ringlets, and mine doesn’t go in ringlets at all; and I’m sure I can’t be Mabel, for I know all sorts of things, and she, oh! she knows such a very little! Besides, SHE’S she, and I’m I, and—oh dear, how puzzling it all is! I’ll try if I know all the things I used to know. Let me see: four times five is twelve, and four times six is thirteen, and four times seven is—oh dear! I shall never get to twenty at that rate! However, the Multiplication Table doesn’t signify: let’s try Geography. London is the capital of Paris, and Paris is the capital of Rome, and Rome—no, THAT’S all wrong, I’m certain! I must have been changed for Mabel! I’ll try and say “How doth the little—”‘ and she crossed her hands on her lap as if she were saying lessons, and began to repeat it, but her voice sounded hoarse and strange, and the words did not come the same as they used to do (more…)