Practical Guide to Restaurant Design and Operations

Reza Ahmadi brings more than four decades of combined professional and academic experience in architecture, interior design, and design education. Over the span of his career, he has taught at multiple institutions, most prominently Ball State University, where he served as an associate professor and the director of the Interior Design Program for more than 20 years. His research focus on design programming, universal design, post-occupancy evaluation, and the creative design process. Alongside his academic work, Reza has practiced professionally as a design principal and consultant, leading numerous interior design and architectural projects. His expertise bridges both the creative and operational sides of design, equipping owners and students alike with practical methods to translate ideas into built reality. His approach emphasizes clear communication, cost-conscious solutions, and design strategies that connect directly to business goals.Craig Webster is a professor of Hospitality and Food Management at Ball State University, IN, where he has built a distinguished career in teaching, research, and industry engagement. With an extensive publication record across hospitality, tourism, and management, his work bridges policy, operations, and guest experience. His research interests include consumer behavior in hospitality, restaurant operations, and the intersections of food culture, business strategy, and service design. Dr. Webster has collaborated widely with restaurant owners, hoteliers, and hospitality professionals to better understand the practical challenges of operating successful foodservice establishments. His experience advising entrepreneurs, coupled with his academic rigor, ensures that readers benefit from both theoretical insight and grounded operational strategies.

• Clarify Your Concept, Menu, and Business Model.- Conceptualizing the Restaurant, its Menu, and Business Model.- Budgeting, Financing and  Phasing (Without Shutting Down).- Codes, Permits, Health and Risk.- Building Your Professional Design Team.- Operations First Programming and Space Planning.- Kitchen and Back of House on a Budget.- Front of House Layout and Guest Experience.- Brand, Materials, Signage and Wayfinding.- Systems and Technology Owner Friendly MEP (Mechanical, Electrical, Plumbing)  IT (Information Technology).- Integrating Technology and AI in Restaurant Design and Operations.- Drawings, Specs, Procurement and Vendor Management.- Construction and Fit-Out From Demo to Punch List.- Opening, Training, Marketing and Continuous Improvement.