So much of a restaurant experience is defined before a bite of food is served, as the atmosphere, vibe, and design of a restaurant set the tone for the guest. Omaha veteran restaurateurs Carlos Mendez (Au Courant; Dolomiti), Tom Allisma (Flagship Restaurant Group), and Sagar Gurung (Kathmandu Momo Station; Cattle Call) discuss the ins and outs and restaurant design and architecture and the way restaurants can set themselves up for success.

Episode References

Kathmandu – https://www.kathmandurestaurant.com Momo Station – https://www.momostationomaha.com Saffron Urban Indian Kitchen – https://www.saffronurban.com Cattle Call – https://www.cattlecallomaha.com Bluejays Sushi – https://www.bluejayssushi.com Roja – https://www.rojaomaha.com Blatt – https://www.blattbeer.com Ghost Donkey – https://www.ghostdonkey.com Flagship Commons – https://www.flagshipcommons.com Plank – https://www.plankomaha.com Champagne Lanes – https://www.champagnelanes.com Memoir – https://www.memoiromaha.com Cleo – https://www.cleorestaurant.com Dolomiti Pizzeria – https://www.dolomitepizzeria.com Ruby Rotisserie Urban Bistro – https://www.rubyurbanbistro.com España – https://www.espanaomaha.com Hunger Block – https://www.hungerblock.com V. Mertz – https://www.vmertz.com Boiler Room – https://www.boilerroomomaha.com

This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HurrdatMedia.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat Media YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ channel!

Timestamps:

00:00:00 - Intro & Teaser

00:04:26 - Restaurant Design Affecting Guest Experiences

00:16:34 - Focal Points & Pros/Cons of Open Kitchen Concepts

00:32:09 - Layout Design & Restaurant Balance

00:42:57 - Lighting

00:59:01 - Wrap-up

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