If you’re designing a restaurant, give the interior designer your menu, service style and kitchen workflow before asking how many seats will fit.
Map a service journey
Trace a guest from entrance to table, washroom and exit, then map how staff carry food, clear plates, receive deliveries and remove waste. Test the seating plan against those routes and the kitchen-equipment list before choosing a seat count.
Ask the chef or kitchen lead to walk through a busy service using the proposed plan. Confirm where clean plates, used dishes, cleaning supplies and waste go so the guest route does not depend on staff crossing a crowded dining area.
Give the designer operational information
Share the menu, service model and equipment dimensions. Ask for durable, cleanable finish specifications and a sample of high-use surfaces. Have the appropriate specialists and authorities confirm technical and operating requirements; an interior layout alone does not approve a food business.
Coordinate specialist work
Ask who will assess kitchen equipment, ventilation, plumbing, electrical services, fire safety and any applicable health or other approvals. The exact requirements depend on the project; arrange appropriate specialist input and confirm responsibilities in writing.
Compare design proposals by drawings, revisions, material selections, coordination, site visits and handover. Ask how the designer will work with your chef or operations lead, contractor and suppliers.
Browse the IDAK directory and ask professionals about relevant restaurant or hospitality work. For more on the guest and operational brief, see hospitality interior design in Nairobi.
Related guide: Commercial Interior Designers in Nairobi: Choosing a Project Partner.
