Essentials of design concept and equipment selection for successful operations of a theme restaurant - case study: Mad for Garlic Restaurant, Jakarta
Restaurant customers now spend more than half of the average household food budget on meal purchased outside the home. The major purpose of this study is to identify howrnessentials design concept and equipment selection for theme restaurant which has to comply with the restaurant image itself. Secondly, the study also identify customer side, in what level they concerned with the design concept in selecting restaurants which are correlated between customers? perception on design concept. Two weeks observation at Mad for Garlic Restaurant Jakarta and in depth interview had been done to gather information needed. Customers? related information is also collected through questionnaires. According to the analysis result, the restaurant management and operations are enough to implement the design concept and equipment selection. From the customers? side, design concept is contributing significant impact to their preference on selecting restaurant. In conclusion, if their perception on design concept is improved, accordingly their preference on selecting restaurant will also improve. It is highly desirable to apply a proper design concept and equipment selection for successful operations of theme restaurants.
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