· Will it serve as all restaurant, nightclub and bar or just restaurant?
· Tell us about the demographics in the neighborhood? (it is important because it helps in knowing the design features that can help designing a memorable and unique image)
· What type of food will be served (as interior design should be designed to match and support the food concept)?
· What is the location (interior design style should relate to the particular location)?
· What particular theme should be established?
· What kind of climate does that particular location has (sunny warm, cold or humid)? As the selection of colors and furnishes look and work better differently in different climates.
· How much space do you have?
· What type of activities will be happening within the space and how much sq-ft each activity requires?
· How do these activities will be related to one another?
· What market do you want to reach?
· When the customers come to the restaurant? ( is there any particular time)
· What is so unique that you want to open a restaurant?
· What is special that will draw the customers to your restaurant?
· What type of restaurant do you want or plan to build?
· Do you have any preference for kind of lighting, kind of colors that should be used in furniture, walls and ceilings?
· Do you have any preference for the material to be used for floor (tiled, stone, etc)?
· Is there any preference for the material to be used for the furniture?
· Is there any preference for the type of materials for accessories (natural materials like wooden candlesticks, fossil stone etc) and for the colors (of throw rugs colors, table décor, centerpieces, etc)?
· Is there any preference to build any particular type of atmosphere (French country style, Italian, classic country, village, vintage, etc.)?
· Is there any liking for architectural elements that should be there in the space (depending upon the clientele as different people like different kinds of spaces)?
· What realistic goal do you have as a new restaurateur?
· Where do you want to lead your customers?
· How does the staff will be related to the clientele?
· Does your restaurant also have any restaurant marketing plan?