Let's design an ideal convention center
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about the arrangement of the restaurants.
Many people says that the restaurant which the guest in the exhibition center enter is the nearest one from where he feels hungry and halted.

However, when the restaurant in the exhibition center was actually managed, I noticed this lesson was different in some measure. 

If I accurately express that. It becomes the following.: The guest in the exhibition center enters the nearest restaurant. Because, he does not know where another restaurant is. 

We distributed 13 restaurants here and there in Tokyo Big Sight according to the first lesson. 
As a result, some restaurant are very crowded, but in another restaurants there was many vacant seats at the same time. 
The customer judges that all restaurants are full, and queues up in the row. However, it is different from the reality. 
To the restaurant though it is an impolite expression, the businessmen under work do not think to boast that he is a gastronome in the exhibition center which he comes only one time or twice in a year. If the taste of the dish is usual, the restaurant which has become empty is the best choice for him. 

As a result of it, in Tokyo Big Sight, some restaurants at the center of the opening halls are strangely crowded all the time. 
The vacant seat of another restaurant can not to be seen from the crowded restaurant.

In an ideal exhibition hall, I want to put the restaurant together to one place where everyone can acknowledges.
When restaurants are collected to one place, the distance from the hall might become far. However, the visual check possibility from the customer rises. The memory "it is there" is implanted. 
Therefore, the place of the restaurants is brought to the position which can be confirmed before the customer enters. 
The selection of the restaurant management enterprise had been executed in Tokyo Big Sight before the exhibition hall was constructed. 、It is a method "Entrust at a structural stage". 、The interior and other ahead processes were entrusted to the restaurant enterprise. It is a very unique method. 
We tried to have the individuality of each restaurant put out by doing so. 
Instead of it, opening of the restaurants were just in time of the opening of the exhibition center. 

It is a part which affects the basis of the restaurant management that the method of collecting earnings from restaurant, the relation between restaurants and hotel, the condition of catering etc. You must decide them at early time before the selection of the restaurant management enterprise. 

There is two kinds of collection of rates from the restaurant. One is the royalty method (X% of sales is collected) and another is the exclusive area rental methods (how much per ㎡).
Additionally, you should decide that Air-conditioning rental fee, rental charges such as water service, drainage, and electricity, introduction of pre-paid card and preparation of card reader etc. There are a lot of things you must decide in a hurry. 

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