When it comes to restaurant design, success goes far beyond creating a beautiful space. The most effective hospitality environments are carefully planned to support operational efficiency, staff productivity, equipment performance, and long-term profitability.
Recently, Sam Tell Vice President of Design & Engineering, Jerry Kouveras shared his perspective on the evolving restaurant design landscape in a feature published by Food Business Review. Drawing from decades of experience in restaurant operations and design, Jerry highlighted several principles that continue to shape the way successful hospitality spaces are built today.
Here are a few of the principles that continue to guide Jerry's approach to restaurant design and engineering at Sam Tell.
According to Jerry, restaurant design should never be viewed as a static process. Every project presents new challenges, opportunities, and lessons that will help shape future designs.
Experience gained from previous projects, combined with observations from restaurants, hotels, bars, and foodservice operations, help designers continuously refine their approach. Successful design teams learn from both their successes and their mistakes, using that knowledge to improve each project that follows.
This mindset allows restaurant spaces to evolve alongside industry trends, operational demands, and changing guest expectations while maintaining a focus on functionality and performance.
As the industry continues to evolve, revisiting past trends can offer a valuable perspective on how kitchen priorities have shifted over time. Explore our blog, Designing a Commercial Kitchen in 2023: Trends and Considerations, to see how many of those considerations continue to influence design decisions today.
According to Jerry, there is rarely a single "right" answer when designing a restaurant. Every project involves balancing factors such as budget, space constraints, menu requirements, operational goals, guest experience, and long-term maintenance considerations.
The key to finding the right solution starts with understanding the client's vision. By listening closely, asking thoughtful questions, and establishing clear communication early in the process, design teams can better align recommendations with operational needs and long-term objectives.
While aesthetics remain important, many of today's restaurant design decisions are increasingly influenced by financial considerations.
Operators are facing ongoing pressures related to labor costs, food costs, staffing challenges, and equipment maintenance. As a result, kitchen layouts, equipment selections, and workflow strategies are being evaluated through a broader operational lens. For operators working within the unique constraints of urban environments, such as NYC, maximizing every square foot becomes even more critical. Our blog, How to Make The Most of Small Kitchen Space In NYC, explores practical strategies for creating efficient kitchens without sacrificing functionality.
Modern restaurant design often focuses on:
Rather than chasing short-lived industry trends, operators are looking for solutions that deliver measurable value over the long term.
As restaurant concepts continue to evolve, Jerry believes the most successful projects focus on long-term performance rather than temporary trends. After all, many trends come and go long before a restaurant project reaches completion. From selecting durable equipment to optimizing workflow and planning for future growth, thoughtful design decisions can have a lasting impact on operational success. Many of these decisions begin long before opening day, starting with the kitchen's layout and setup. For additional planning considerations, explore our blog, 5 Ways to Set Up a Commercial Kitchen.
Since joining Sam Tell in 2003, Jerry has helped bring countless hospitality concepts to life, including notable projects such as Le Coucou, Pastis, Sunny's Steak, Asador Bastian, and The Chiltern, and many more. Throughout that time, his philosophy has remained consistent: listen first, plan thoughtfully, and create environments that balance creativity with operational performance.
Ready to Bring Your Vision to Life?
The Sam Tell Design & Engineering team partners with operators, chefs, architects, and ownership groups to create hospitality environments built for efficiency, performance and long-term success. Contact Sam Tell today to learn how our team can help bring your next restaurant project from concept to reality.