Design Audit Rahul Fahad Parmesh Nakul

1 Perception
From Outdoor and Indoor environment
Information/Clue (Familiarity/Action/Attitude)
Complexity (Visual
richness/Ornamentation/Information)
Coherence (Order/Clarity/Unity)
2 Approach-Avoidance
Attract or encourage stay
(Pleasure/Arousal/Dominance)
3 Food acceptance
Food (contextual/General) & Quality
4 Design factor
4.1 Exterior Features
Surrounding-Social/Physical/People &
Sound/Smell/Time
Information about function/type of
cuisine/restaurant categorisation
Visual clue/architectural
style/Lighting/Colour/Logo/Sign
4.2 restaurant Layout
Physical comfort
Waiting area (perceived time)/Flow chart or
arrangement or sequencing of space/area
4.3 Furnishing & Material
Seating arrangement (comfortable)
Typology/Theme (Window/Couple romantic
dinner/single/family/Private
dinning/Indoor/Outdoor)
Views/Vistas
Flexibility
 Surface (Hard/soft)
5 Environment & Ambience
5.1 Décor
5.2 Noise level
5.3 Temperature
5.4 support theme or not and typology Odours/Smell
(attention creating/message creating/affect Lighting (ambient/task/accent) or Illuminance
5.5
creating) level
5.6 Colour
5.7 Music
5.8 Signage's
Social factor/Sensory building/Emotional
6 Context specific/Vernacular design
design
7 Landscape support theme or not
Energy efficiency or Solar passive
8 Rating/awards
architecture
9 Parking as per Norms
10 Rules and Regulation ( local bye-laws) Followed or not