In the United States alone, there are nearly 1 million restaurants, each trying hard to
differentiate itself from the next. Not an easy task. In fact, there are so many considerations
when it comes to launching a new concept—from branding (your biggest concern) right on
down to the silverware. And believe it or not, there are million-dollar corporations just winging
it, wanting to build ﬁrst and ask questions later. Bad idea. Here, a few proven restaurant design
methodologies relevant both for the mom-and-pop start-up as well as the multi-national mega
chain pursuing renovations and growth.