In excellent hotels, plenty of innovative design solutions can be found not only in front of the house but also in the back of the house. You will face smart design in physical spaces and objects such as furniture, including carpet cleaning/rugs and curtains, but also staff’s equipment and intangibles such as light fixtures.

  • Consider operational efficiency in your design procedure. Design functionality can be enhanced in many areas of a running operation. However, some crucial aspects of the functional design should be considered early on during the planning period. Take the case of housekeeping as an example: the less time a housekeeper needs to get a guest room spotlessly clean, the better the whole department is going to be. Take a big hotel, and the effect of scale increases progressively. Thus, a smart interior designer must consider the ease of cleaning. Another example with a direct impact on the bottom line is textiles. Many hotels quality curtains, bed throws, and cushions made of delicate fabrics that require dry cleaning and create soaring costs of washing. Since the room is built and furnished, there is little an efficient housekeeper who can bring improvements in saving time. Once all the textiles are ordered, it will be expensive to have them all replaced/changed. During the design and procurement period, however, developers have the chance to optimize everything from the choice of materials to the shape of built-in and loose furnishings. Don’t miss that opportunity.
  • Improve your guest’s experience with a design that goes beyond aesthetics; it is irrefutable that aesthetic interior design is imperative, but it is by no means everything that makes an incredible guest experience. Many factors go beyond the hotel owner’s eye. Take seating comfort; for instance, not all beautiful chairs are equally comfortable.
  • Make staff satisfaction the main goal in your design and procurement strategy. Take waiters, for instance, They walk miles regularly, carrying too much weight throughout their duties. By minimizing the total weight of services trays, you quickly improve their working conditions particularly. Convert it from a traditional silver tray to a slick carbon tray and take several kilos off their shoulders. Another example: If you have ample outdoor space in a continental climate, make sure to plan for storage space to keep all the terrace cushions in the wet seasons. A terrace for 80 persons will quickly require 10m3 of storage. If not scheduled for, the cushions will end up cramping already scarce back of the house areas. The smart design of a restaurant and all of its equipment should first be designed for employees, and not only for guests.

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