Go upscale on a downscale budget

You just gotta know your "touch points."

Problem: You want to transform a quickservice joint into a classier sit-down place, but on a lean budget and in a short time frame.

Solution: Don’t sweat the small stuff. Focus on renovating and redecorating a few key areas for a “wow” effect.

To re-conceptualize Yasu Sushi Bistro, partners Yasu Hashino and Yoshi Natori called on Ideation Design Group of Phoenix. “We began by identifying the ‘touch points’ in the room—the entry way, the wall behind the bar and the ceiling,” says Ideation’s Carl Schaffer, who along with Jennifer Reynolds is a principal in the firm. “We ordered high-end materials for these areas to make a big splash, but to keep within budget, we used very small quantities.”

Immediately upon walking in, patrons now encounter a small sofa covered in a richly patterned fabric (photo at top right) that “sets the stage.” Although the fabric cost $70 a yard, the designers used only four yards—well worth the price judging from customers’ reactions, Reynolds notes. “It conveys the feeling we want and creates a color palette for the rest of the room,” she adds. The two lined the wall behind the bar—an area under constant scrutiny by sushi eaters—with eye-catching glass mosaic tiles. Here again, a little went a long way to upgrade a former lunch counter into a swanky bar area (above). The designers then suspended bamboo panels from the existing ceiling to add interest above. Spotlights, pendants and theater-style lighting are used to draw attention to all the touch points.

“Lighting is the most important element,” says Schaffer. “It pays to spend a little more in this department—it makes such a huge difference.”

Total makeover costs came in under $60,000 and the project was completed in six months.                 

 

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

Despite their complaints, customers keep flocking to Chipotle

The Bottom Line: The chain continued to be a juggernaut last quarter, with strong sales and traffic growth, despite frequent social media complaints about shrinkflation or other challenges.

Operations

Hitting resistance elsewhere, ghost kitchens and virtual concepts find a happy home in family dining

Reality Check: Old-guard chains are finding the alternative operations to be persistently effective side hustles.

Financing

The Tijuana Flats bankruptcy highlights the dangers of menu miscues

The Bottom Line: The fast-casual chain’s problems following new menu debuts in 2021 and 2022 show that adding new items isn’t always the right idea.

Trending

More from our partners