I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

Bobby Flay’s quote, “I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it’s functional and works with what you're trying to accomplish. Design can come later,” emphasizes the importance of practicality over aesthetics when it comes to creating a successful restaurant. Flay argues that while visual appeal is important, the primary focus should be on the functionality of the space, ensuring it serves the needs of both customers and staff.

The mention of flash refers to the trend of designing restaurants based on outward appearances, focusing on trendy or attention-grabbing elements that might look good but fail to enhance the dining experience. Flay stresses that a restaurant should be designed with the goal and purpose of the space in mind—how it functions in terms of layout, flow, and ease of use. A well-organized space ensures that customers enjoy a comfortable dining experience and that staff can efficiently carry out their work.

Flay’s experience as a celebrity chef and restaurant owner informs his perspective. He understands that while ambiance and design can attract customers, they must not detract from the overall dining experience. The restaurant's layout and the kitchen's functionality are vital to delivering high-quality service, and design should complement, not compromise, these essentials.

Ultimately, Flay’s quote advocates for a balanced approach to restaurant design, where function and practicality come first, ensuring that the space is conducive to a smooth operation. Once those elements are in place, aesthetic design can then be incorporated to elevate the atmosphere without overshadowing the restaurant’s core purpose.