My name is Svitlana Kovshun – Today I am a decorator and event organizer, but before that I was a restaurateur. I know how an establishment works from the inside, and I see one systemic thing:
Many restaurants lose money not because of the cuisine or service, but because of the space and atmosphere itself.
Events are not “just another guest in the room.” They are another business model.
Event customer:
– books in advance
– pays for the entire space
– often brings a higher check
– orders additional items
He buys space, not a menu. But the problem is that not every good restaurant functionally ready to this format.
If your space is not flexible, does not transform and does not allow you to play with details – your establishment is not even considered as a location for celebration. You are losing money and don't even notice it.
A menu that kills events and profits
A standard restaurant menu is not a banquet menu.
If you don't have a separate approach to events:
– it is difficult for the customer to form a banquet
– portions and serving are not clear
– no special items or adaptation to the format (buffet, brand event, wedding)
As a result:
– the customer feels the difficulty
– he is looking for another institution
– you lose not only profit, but also loyalty
Flexible event menu = higher check, individual approach and repeat orders.
And here is an important point: this is not an additional burden on the kitchen, but additional earning points for the institution.
How you're losing money right now: painful signals
- The interior is beautiful but flashy
Your style looks “spectacular,” but it clashes with any decor. The decorator has to hide colors, rent furniture, change the lighting – and the entire event budget grows.
- Designer tableware that lives its own life
Turquoise plates on a total-black decor? It kills the atmosphere, and you lose the WOW factor for the client.
- Stationary furniture and tables of various sizes and styles that do not connect
Banquet seating is almost impossible to do. The client is forced to rent additional furniture - the likelihood that he will stay with you decreases.
- Light without scripts
Atmospheric evening lighting for guests does not adjust to events. Additional lighting = additional costs.
- Menu only standard
The client wants an individual approach, special positions, adaptation to the event format. If this is not available, he chooses a competitor.
Each of these points = direct profit outflow, which you don't even count.
Why a «nice restaurant» isn’t always suitable for celebrations
The decorator and organizer look at the establishment with different eyes:
– is it possible to transform space and create zones
– is there a “clean background”?”
– can you play with light
– will you have to hide the interior with fabric?
Every “can’t” = additional costs for the client, and it could cost you the order.
Decor vs Kitchen
The event is one scene. The guest does not divide: “this is the kitchen, and this is the decor.”.
What destroys the atmosphere:
– bright dishes that stand out from the concept
– bottles, tetra packs, technical containers on tables
– cheap napkins, spice jars, toothpicks
Little things? Yes, but they are the ones that spoil it. expensive decor and overall impression.
A restaurant today is not just about food. It scenario, space, emotion, atmosphere.
If you plan to develop an event direction, the space and approach should be flexible.
Preparing a restaurant for events is functionality issues, which the owner often does not see. This is where the systemic event direction begins.
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Author: Svitlana Kovshun
Decorator and event organizer
Instagram:
@svitlana_kovshun
