I want to find the right people to help me put together an adventurous and provocative menu in a large restaurant space. I want soft lighting on the walls and hanging from the ceiling, low tables with comfortable pillows for guest to sit on. All shoes would be checked in upon entering, with colorful foot slipons supplied to everyone, of course with the restaurant logo seen. Soft electronic melody sounds will flow around everyone, but not compete with the setting and conversation. Who wants to do a restaurant???

p2mire
I think that you'll find that your target is small. Sitting on the floor?
Taking your shoes off? This might work in a small place but in a large space? If you seat 400 you will need a slipper person like the bowling alley spraying slippers and sizing feet. I certainly don't don't mean to be critical, this could be a great idea. There is also published demographics
on restaurant comfort, maybe there is a need for a place like this. Good Luck. But I'll pass.

Ditto, I want a restaurant to conform to what I want not what they want me to do. I'd definately do some research.....but on the other hand when people told me years ago about the idea of renting tapes of movies to watch at home, I thought that was dumb too.?*&%$ OOPs!

As far as menu ideas, talk more about what your thinking in the way of food, staff/kitchen employees etc...maybe we'll have some good ideas.

Hi there. Sounds like you might need some help with getting things going. I am a consultant with Culinary Counsel, and we specialize in menu design and development. Perhaps there is something we can do for you.

If you would like to know more email us at culinarycounsel@escoffier.net or visit our website at www.culinarycounsel.com

Good Luck

I agree with the three prior posts. Sitting on the floor has been done in ethnic restaurants for a long time, so that part isn't so unusual. Look, or maybe try some Japanese restaurants in your area,to see what they are doing. There should also be some demographic info pertaining to that. But, ambience aside, think clearly on the rest of your operation. Establish a clear idea and identity. Before hiring a consultant, know what YOU want. Don,t leave it to everyone else to tell you what to do. I don't know how much expertise you have in the foodservice business. My only advise is to have a good model and think things through before comitting money to your endevour. Good Luck

Isn't there a place in Manhattan where you get to sit on a bed while eating dinner? I wonder if you get your own TV and remote too?

Actually, in the late eighties I thought turning those old Photomat booths into drive through espresso shops was a good idea. My better half at the time thought I was an idiot...whatever.