Successful Restaurant Design

I found this book very helpful! great help in understanding the complex process and multiple facets of restaurant design. It is as much a book for designers as it is for prospective owners as it covers topics related to what successful restaurant operation. Plenty of specific examples, photos, and dimensional drawings. The book has a lot of useful details, good examples, good graphics. Overall, good buy!

Love this book! Useful and looks brand new! The previous owner high light clause also help.

I thought this book would have good tips or useful guides for restaurant design..not so much. It is a case by case study of specific restaurant projects, none of them very remarkable and the details are pretty vague. Worst of all the entire book, with the exception of the cover, is in black and white. Not worth the money.

The quality of images aren't good and most of then are not coloredThe quality of the paper is inferior

I loved the book! It was exactly what I was looking for! It came very quickly to my place! :)

This book is for serious professional designers. As a licensed architect, I have not designed a restaurant for awhile, but I was sure glad to have the 1st edition of this text when I did a few some years back. I would suggest you read the reviews for the 2nd edition to better assess the value of this text. The 1st edition I have does have few color photos, but I was looking for the serious detailed planning and technical guidance and discussion I found in the book, not visual entertainment. Well worth purchasing, for professionals.

I still waiting for my book, it should be here on February 28th, and today we are 17th of March but still nothing. No one respond on my messages, I want my money back but noting.What should I do now?

As a Food-service designer, I was hoping for a good reference book and this is not it. The information is not detailed enough to be useful in my daily work. It does have a good subject coverage, but again the information is just enough to familiarize one with the subject. For example, it discusses restrooms but doesn't tell you the ADA requirements you need to follow. Another example would be that it does not explain hand sink or three compartment sink code requirements. This book would be great for a restaurant owner, manager or someone curious about learning what is involved in restaurant design at a superficial level.