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Restaurant Design Concepts: Architecture guide

  • Updated: March 7, 2024

Restaurant Design Concepts

The design concept of a restaurant is far more than mere decoration or architectural indulgence; it is the physical manifestation of a restaurant’s story, ethos, and culinary philosophy.

It encompasses the seamless integration of spatial organization, thematic coherence, sensory engagement, and operational functionality to create spaces that are both beautiful and practical.

A well-conceived concept serves as the foundation upon which memorable dining experiences are built, influencing customer perceptions and emotions, and ultimately, the restaurant’s identity and success in the highly competitive culinary world.

Restaurant Design Concepts

As we embark on this exploration of restaurant architecture design concept, we invite readers to consider how architecture and interior design are not merely backdrops to the act of dining but are integral elements that shape the narrative of each meal.

From the strategic use of space and light to the thoughtful selection of materials and colors, each design decision is a stanza in a poem, contributing to the overarching story that unfolds within the restaurant’s walls.

Understanding Restaurant Design concepts

A design concept serves as the backbone of any restaurant’s architectural and interior design plan.

It is the vision that guides the creation of spaces, the selection of materials, and the integration of the environment into a cohesive experience that aligns with the restaurant’s identity and goals.

But what exactly does this mean in the context of restaurant architecture, and why is it so pivotal?

At its core, a design concept in restaurant architecture is an overarching idea or theme that drives the entire design process.

It is a creative and strategic foundation that translates a restaurant’s mission, cuisine, and brand into physical space.

This concept not only dictates the aesthetic direction but also influences functional aspects of the design, such as the flow of movement within the space, the layout of dining and kitchen areas, and the incorporation of technology.

The role of a restaurants design concept goes beyond mere decoration. It is about creating a story that diners can experience and engage with.

This narrative is told through architectural elements , interior design, and even the minutiae of furniture and decor.

For instance, a restaurant focusing on farm-to-table dining might incorporate natural materials, open spaces, and greenery into its design to reflect its commitment to freshness and sustainability.

This thematic coherence helps in establishing a strong brand identity and sets the stage for the culinary journey that guests will embark upon.

Moreover, a well-defined approach aids in making practical decisions throughout the planning and construction phases.

It ensures that every element, from the layout to the lighting, works harmoniously to enhance the dining experience and operational efficiency. It also helps in identifying the target audience and tailoring the atmosphere to their preferences and expectations.

Aligning Design with Culinary Philosophy and Location

A successful restaurant design concept is one that is in harmony with its culinary philosophy and the context of its location.

The design should reflect the essence of the cuisine, whether it’s the rustic charm of traditional Italian dishes or the minimalistic elegance of Japanese sushi.

Similarly, the location’s history, culture, and environment can inspire and shape the design. A seaside restaurant, for example, might draw on nautical themes and materials, while an urban rooftop venue could embrace modernist elements and city views.

The integration of the restaurant’s culinary philosophy with its design not only enriches the dining experience but also strengthens the connection between the guests and the food. When the environment resonates with the menu, it enhances the authenticity and appeal of the culinary offerings.

Restaurant Design Concepts

Key Components of Restaurant Design

Designing a restaurant is a complex endeavor that requires careful consideration of several interrelated components. Each aspect plays a crucial role in creating an environment that is both functional and appealing to the target clientele.

Here, we delve into the key components, exploring how each contributes to the overall dining experience.

Space and Layout

The foundation of any successful restaurant design lies in its space planning . Effective layout planning ensures smooth operation, comfortable dining, and an inviting atmosphere. Key considerations include:

  • Kitchen Size and Placement: The heart of the restaurant, where food is prepared, should be efficiently designed to accommodate the staff, equipment, and workflow without compromising on health and safety standards.
  • Dining Area: This space should be carefully designed to balance ambiance and seating capacity. Adequate spacing between tables, thoughtful seating arrangements, and accessibility are vital for customer comfort and satisfaction.
  • Restrooms and Entryways: These areas, often overlooked, significantly impact first impressions. They should be easily accessible, well-maintained, and consistent with the restaurant’s overall design theme.

Theme and Concept Integration

A restaurant’s theme or concept is its soul, guiding the aesthetic and functional aspects of its design. Whether drawing on cultural, historical, or contemporary influences, the design should:

  • Reflect the restaurant’s identity and culinary philosophy, creating a cohesive experience.
  • Be integrated into architectural elements, furnishings, and décor to immerse diners fully in the intended atmosphere.
  • Be flexible enough to evolve while maintaining the core essence of the restaurant’s brand.

Lighting is a powerful tool in restaurant design, capable of transforming spaces and influencing mood. Considerations include:

  • The use of natural light to enhance openness and connection with the outdoors during the day.
  • Strategic placement of artificial lighting to create ambiance, highlight architectural features, and ensure functionality in areas like the kitchen and dining spaces.
  • The interplay of light and shadow to sculpt the dining environment, making it cozy, intimate, or vibrant, depending on the desired effect.

Materials and Textures

The choice of materials and textures adds depth and character to a restaurant’s design. These elements should:

  • Complement the theme, enhancing the sensory experience of the space through visual and tactile means.
  • Be chosen for durability and ease of maintenance, considering the high-traffic nature of restaurants.
  • Include sustainable and locally sourced materials where possible, reflecting a commitment to environmental responsibility.

Color Scheme

Colors significantly affect psychological responses and can influence diners’ perceptions and behaviors. When selecting a color scheme, consider:

  • The psychological effects of colors—warm tones can stimulate appetite, while cool tones create a relaxed atmosphere.
  • The theme and concept of the restaurant, ensuring the colors reinforce the desired mood and style.
  • The interplay of colors with lighting and materials, creating a harmonious and visually appealing space.

By thoughtfully integrating these key components, architects and designers can create restaurant spaces that not only meet functional requirements but also enchant and engage diners, making each meal a memorable experience.

Here are nine innovative restaurant approaches:

1. Fast-Food Concept: Cozy and Chic

Fast-food eateries and cafés embrace cozy spaces with chic layouts, where design experts narrate a visual tale.

The strategic use of color contrast, such as pink and white, invokes images of milkshakes and doughnuts, engaging customers’ senses before a single bite is taken.

The ambiance is enhanced by natural lighting and colorful accent lights, creating a warm and inviting atmosphere. Spaces are optimized for communal dining, with long tables and high windowside seats offering both intimacy and a view, making every breakfast inviting.

2. Fast Casual

Restaurant Design Concepts

The fast casual design merges various rugged textures and materials to present a casual aesthetic with style.

Organized layouts and a harmonious color palette stimulate the appetite, while ambient lighting and accessible seating arrangements ensure comfort.

Design details, such as mixed types of seating subtly promote a casual environment, creating an setting that’s both inviting and functional for food lovers seeking a cozy spot.

3. Elegance and Sophistication

Fine dining establishments are the epitome of elegance, where design precision brings sophisticated aesthetics to the forefront.

The use of dazzling lights and modern furnishings creates a formal yet inviting ambiance, with lighting carefully balanced to enhance the dining experience without overwhelming guests.

The thoughtful arrangement of seating, décor, and lighting complements the high standards of service and cuisine, catering to those who appreciate refined dining in a sophisticated setting.

4. Engaging

Cafés and eateries serving light meals thrive on typography design concepts, appealing to a younger demographic with a penchant for street food and beverages.

Advanced graphic techniques establish a unique brand identity, making spaces not only places to eat but also to admire and interact with the environment.

The strategic use of fonts and witty messages fosters a connection with customers, enhancing brand recognition and recall.

5. Simplicity and Serenity

Restaurant Design Concepts

Minimalist designs stand out for their simplicity and elegance, offering a serene dining experience that calms the senses.

The use of monochromatic colors, natural lighting, and strategic mirror placements creates an illusion of space, embodying the minimalist ethos of eliminating the unnecessary while accentuating the essential.

This design concept appeals to those who value a tranquil and refined dining atmosphere.

6. Personalized and Rustic

Barbeque restaurants focus on creating personalized dining experiences within rustic and warm settings.

Features like central fire-pits and brick braziers not only amaze with their design but also facilitate social interaction, enhancing the communal dining experience.

Such thoughtful design elements contribute to building a strong brand identity, making these establishments memorable dining destinations.

7. Natural and Soothing

Garden restaurant designs leverage the natural beauty and scents of plants to create a refreshing dining environment. The strategic use of greenery and sunlight creates an organic ambiance that relaxes guests, embodying the essence of dining amid nature.

This concept appeals to diners seeking a connection with the outdoors, offering a tranquil retreat from the urban hustle.

8. Nostalgic and Timeless

Classic restaurant designs transport diners back in time, using vintage themes, retro graphics, and a muted color palette to evoke nostalgia. The goal is to create an atmosphere that reminisces about a bygone era, making diners feel part of the restaurant’s story.

This concept appeals to those who cherish old-school elegance and the charm of dining experiences from the past.

Pop-up restaurants are all about creating temporary, stylish spaces that resonate with straightforward menu offerings. These establishments thrive on simplicity and flexibility, often operating in unique or makeshift locations to attract attention and spread brand awareness.

The use of graphics, typography, and minimalist design elements ensures a memorable dining experience that captivates and entertains.

Each of these design concepts showcases the power of architecture and design in creating spaces that not only serve food but also create immersive dining experiences.

By understanding and implementing these concepts, restaurateurs can ensure their establishments resonate deeply with customers, standing out in a competitive culinary landscape.

Innovative Trends in Restaurant Architecture

Restaurant architecture is ever-evolving, with new trends constantly emerging as architects and designers strive to create spaces that not only stand out but also provide memorable dining experiences.

These trends often reflect broader societal shifts, including sustainability concerns, technological advancements, and changing consumer preferences.


One of the most significant trends in restaurant architecture today is the emphasis on sustainability.

Architects are increasingly incorporating eco-friendly materials and technologies to minimize environmental impact. This includes the use of reclaimed wood, recycled materials, and energy-efficient lighting and HVAC systems.

Green roofs and living walls are also becoming popular, serving both an aesthetic and functional purpose by improving air quality and insulation.

These sustainable practices not only contribute to a healthier planet but also resonate with environmentally conscious consumers.

Technology integration is transforming the dining experience, with architects designing spaces that accommodate the latest digital trends.

From interactive menus projected onto tables to online reservation systems that influence the layout and size of waiting areas, technology is at the forefront of restaurant design.

Some restaurants are even experimenting with robotics and automation in food preparation and delivery, requiring innovative spatial solutions to seamlessly integrate these technologies into the dining area.

Adaptive Reuse of Spaces

Another trend gaining momentum is the adaptive reuse of existing buildings and spaces for new restaurants.

This approach not only preserves historical and cultural landmarks but also offers unique architectural features that can become a key part of the restaurant’s identity.

Converting old warehouses, churches, or even train stations into dining spaces provides a distinct ambiance that new constructions might lack.

This trend reflects a broader appreciation for storytelling through space, where the history and original elements of the building contribute to the dining experience.

Restaurant Design Concepts

Open and Flexible Layouts

The traditional dining room layout is being reimagined to accommodate changing diner preferences for more casual and social dining experiences.

Open and flexible layouts that allow for easy reconfiguration are becoming popular, facilitating everything from intimate dinners to large social gatherings.

This flexibility extends to outdoor dining areas, which have gained prominence, especially in response to health and safety considerations.

Architects are finding creative ways to integrate indoor and outdoor spaces, using retractable roofs, glass walls, and landscaped terraces to create fluid, adaptable dining environments.

Experiential Design Elements

Finally, there is a growing emphasis on creating immersive and experiential dining environments. This involves using architecture and design to tell a story or evoke a specific atmosphere, transporting diners to another place or time.

Thematic designs, interactive installations, and even scent and soundscapes are being used to enhance the dining experience beyond the food itself.

This trend reflects the desire for dining out to be an event, an escape, or an adventure, with the physical space playing a crucial role in that experience.

These innovative trends in restaurant architecture reflect the industry’s dynamic nature and its constant striving for creativity, sustainability, and technological integration.

As architects and designers continue to explore new ideas and concepts , the future of restaurant design promises even more exciting and immersive dining experiences.

Design Challenges

Designing a restaurant involves a complex set of challenges that architects and interior designers must navigate to create spaces that are not only aesthetically pleasing but also functional and compliant with various regulations.

These challenges can significantly influence the overall design process and the success of the restaurant.

Space Constraints

One of the primary challenges in restaurant design is the efficient use of available space. Urban restaurants, in particular, may have limited square footage, requiring architects to optimize every inch for dining, kitchen areas, storage, and restrooms.

Solution: Innovative space planning and multi-functional furniture can help maximize useable areas without compromising comfort or design aesthetics. For example, retractable or foldable tables and seating can adjust to accommodate varying crowd sizes.

Budget Limitations

Budget constraints can significantly limit design choices, from materials to custom features.

Solution: Effective budget management involves prioritizing essential elements and finding cost-effective alternatives that do not compromise the design concept.

Utilizing local materials, standard-sized elements, and focusing on impactful areas (like the entrance or main dining area) can help control costs while still creating a visually stunning environment.

Regulatory Compliance

Restaurants must adhere to a range of regulations, including health and safety codes, accessibility standards, and building codes. Navigating these requirements can be challenging, especially in historic buildings or urban settings.

Solution: Early consultation with regulatory bodies and incorporating compliance into the design process from the outset can prevent costly revisions. Hiring experienced contractors familiar with local codes can also streamline the approval process.

Acoustic Management

Managing noise levels in restaurants is crucial to ensuring a comfortable dining experience. Hard surfaces, which are often favored for their aesthetic appeal, can exacerbate noise problems.

Solution: Incorporating acoustic solutions that blend with the restaurant’s design theme can mitigate noise issues. This may include acoustic ceiling tiles, fabric wall panels, or strategically placed soft furnishings that absorb sound.

Creating the right lighting atmosphere can be challenging, as it needs to be functional, adaptable to different times of the day, and conducive to creating the right mood.

Solution: A combination of natural lighting, adjustable artificial lighting, and accent lighting can provide both versatility and ambiance. Using dimmable lights and incorporating different lighting zones allows for adjustments based on the time of day and specific events.

Creating a Unique Identity

In a competitive market, establishing a distinct architectural and interior design identity for a restaurant is vital but challenging.

Solution: Focusing on a unique design concept that tells a story or offers a novel experience can set a restaurant apart. This might involve thematic designs, immersive environments, or interactive elements that engage diners in a memorable way.

Addressing these challenges requires a blend of creativity, strategic planning, and practical problem-solving.

Successful restaurant designs are those that not only overcome these obstacles but do so in a way that enhances the dining experience, ensuring that both form and function coexist harmoniously.

Through innovative design solutions, architects and designers can transform constraints into defining features that contribute to a restaurant’s identity and appeal.

To Sum Up…

In conclusion, the architecture and design of a restaurant transcend mere aesthetics, playing a crucial role in defining the dining experience, shaping customer perceptions, and contributing to the brand’s identity.

A well-conceived design concept not only addresses functional aspects like space utilization and customer flow but also weaves in elements of theme, ambiance, and emotion, creating a holistic environment that resonates with patrons.

As we’ve explored, the integration of innovative trends, thoughtful consideration of materials, lighting, and color schemes, alongside the challenges of space and budget constraints, all contribute to the complex tapestry of restaurant design.

Moreover, the evolving landscape of restaurant architecture—marked by a push towards sustainability, technological integration, and adaptive reuse—highlights the industry’s adaptability and its constant pursuit of delivering unique dining experiences.

These trends not only reflect the changing preferences of diners but also underscore the importance of design in the competitive culinary world.

Ultimately, the success of a restaurant is significantly influenced by how well its architecture and design concept align with its culinary philosophy and target audience.

As evidenced by numerous case studies, establishments that prioritize cohesive, innovative, and experiential design concepts tend to thrive, attracting customers not just for the food but for the memorable experiences they offer.

This underscores the pivotal role of architectural design in the restaurant industry, where every detail contributes to the story a restaurant wishes to tell and the legacy it aims to build.

As such, restaurant architecture is not just about creating spaces but about crafting experiences that linger in the minds of patrons long after they’ve left, cementing its place as an essential ingredient in the recipe for culinary success.

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Case study: The Professional Kitchen by Henrybuilt

From its roasted walnut timbers and stone backsplashes to its human-centered functionality, the experiential Professional Kitchen space prioritizes practical sophistication, design refinement, and craft quality. AIA partner Fisher & Paykel tours the space.

When tasked with designing a new, experiential space for Fisher & Paykel’s Global Experience Center in Aotearoa, New Zealand, Seattle-based Henrybuilt opted for an approach that prioritized functional sophistication, design refinement, and craft quality, creating the perfect space to showcase the heritage manufacturer’s professional-style appliances. The end result: A kitchen that exemplifies how exceptional appliances can—and should—seamlessly fold into a meticulously designed domestic environment.

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The Professional Kitchen exemplifies this dedication. Solid timber and stone construction form the heart of the design, radiating a timeless elegance that complements any culinary passion. This commitment to natural materials extends to the countertops and backsplashes, featuring stunning Montpellier-style stone that was sourced directly from Henrybuilt's Northwestern home and designed and fabricated in the USA, before finding its home to rest in Aotearoa.

A symphony of texture and sustainability

Sustainability is a core tenet of Henrybuilt's design philosophy, with quality materials forming the cornerstone of their practice. The Professional Kitchen embraces this principle with the incorporation of Onyx PaperStone for the cabinetry. This beautiful and durable composite material not only boasts exceptional performance but also contributes to a lighter environmental footprint. This deeper meaning enhances the enduring kitchen design, which is supported by a warranty for life.

Timber takes center stage throughout the space, with roasted walnut offering a warm and inviting base. Accents of natural walnut on the built-in table and benches add depth and character, while hints of black walnut introduce a touch of intrigue. The drawer pulls, crafted from recycled leather and darkened bronze, showcase Henrybuilt's dedication to sustainable materials while simultaneously introducing a timeless elegance with a hint of aged patina.

An expansive island in the center of The Professional Kitchen

Beyond aesthetics: functionality redefined

While aesthetics are paramount, there is functionality in every design. The expansive island and built-in table stretch nearly 9 meters, creating a generous workspace that caters to even the most ambitious culinary projects. The layout prioritizes efficiency, ensuring a smooth flow between cooking and cleaning zones—core aspects of Fisher & Paykel’s design philosophy.

Coming from a human-centered background, Henrybuilt’s first consideration is functionality. Usage of the space informs the design; it is a kitchen intended to withstand heavy usage and negate fleeting trends. Here, storage solutions are as beautiful as they are practical. The wet bar cabinetry, featuring twin CoolDrawers, is cleverly wall-mounted for a furniture-like feel, offering a designated space for beverages and entertaining. Pocket doors discreetly conceal the appliance garage, keeping small appliances out of sight when not in use. And meticulous attention to detail is evident throughout, with consistent 0.1-inch gaps maintaining a clean and visually balanced aesthetic between cabinetry and any potential appliance additions.

A space designed for serious cooks

Fisher & Paykel’s freestanding ranges at the far end of the kitchen serve as a powerful statement, a testament to the space's dedication to serious cooking. They stand aligned with the adjacent wall unit benchtops, diligently crafted by Henrybuilt to match the precise heights of the countertop and cabinetry. Ventilation seamlessly integrates through flues incorporated into the design, while exposed stainless steel canopies add a nod to industrial chic, softening the overall visual impact.

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The Professional Kitchen: A masterpiece by Henrybuilt

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The Foundry

Forging experiences, the challenge.

Our client: food connoisseur, chef and owner of Bahrain’s premium delicatessen store. His vision: to create an upscale industrial restaurant bar where his imported high-quality speciality ingredients from around the world would come together under his creative direction, in a warehouse chic environment, to deliver a gastronomic experience unique to Bahrain. 

The Outcome

An atmospheric and refined industrial style space with an organic, lived-in feel and the perfect play of contrast between sleek modernity and timeworn charm. Taking cues from foundries, factories and warehouses, the project has been designed with the highest degree of customisations, thoughtfully sourced materials and meticulous lighting throughout.

With its raw yet polished down-to-earth aesthetic, The Foundry’s interiors deliver an experience that is as boundary-pushing for Bahrain as the food itself. The restaurant and bar quickly became a social hub for sophisticated local and expat clientele, and the “go-to” place for visitors. We also designed a roof terrace for more restaurant seating, a second bar and kitchen, and a live cooking barbeque station for the client to expand his operations a few months after The Foundry’s opening and instant success.

The stairway of an industrial restaurant bar which combines a sleek modern design with timeworn charm.

The bare necessities

We developed a concept with an edgy urban appeal drawing references from the bare bones of warehouses, the pipework and structural elements of industrial plants, and the dramatic lighting, shadows and red glow of molten metal in foundries. Stripped back architectural details - visible steel beams, ductwork, and pipes - are turned into showpieces achieving a look that seems unfinished, but cohesive. A textural interplay of distressed and lustrous metal elements, exposed and polished concrete surfaces, aged red brick walls and grainy earthy wood, is accentuated across all 4 floors of the restaurant establishment.

The interior of an industrial chic restaurant showing bespoke oak tables softening the roughness of brick and metal.

Powering up the factory

Upon stepping off palm tree and sand lined streets and through an understated black entrance, guests instantly begin their journey. Greeted by a “members only” vibe reception, they are guided through the elevator to their level of choice. The open-plan restaurant on the 2nd level introduces a utilitarian fuss-free statement, with an inviting combination of gentle curves and wood amongst hard-edged masculine forms and materials. Custom-made booth seating and sofas are upholstered in royal blue leather with diamond and channel tufting. Bespoke oak tables add warmth by softening the roughness of metal and brick. The kitchen is tucked away behind a feature blackboard wall enclosing a stainless-steel opening for a glimpse behind the scenes.

A warehouse chic restaurant decor with tailormade blue leather booth seating, oak tables and black steel pipe luminaires.

The fuel dispenser

Down one floor, the bar becomes a place to gather, dance, meet new people and grow a community. Multiple light sources, creating variable luminance against red brick and mat black surfaces, evoke a dramatic but at the same time relaxed ambience. At the back, a small dimly lit recess with a signature pipe chandelier provides a cosy, more secluded seating area. 

A dedicated keg room with a long-draw draft system delivers beer from the kegs directly to your glass through a run of insulated beer lines enclosed in a visible feature gold pipe which travels across the ceiling and down to the draft tower. Another dash of mechanized sophistication is the custom-made bar with bespoke piston-like bar stools. The bar mimics the structure of steel die casting moulds with interlocking components fitted together with nuts and bolts. 

The Foundry bar, with a feature gold pipe running across the ceiling to transport beer from the keg room to the draft tower.

Apart from the restaurant chairs and some light fittings, all other furniture, fixtures and luminaires are tailor-made for the project. A signature element running throughout the whole concept is the use of exposed black steel pipes which have been seamlessly welded into customised designs for a variety of light fixtures, chandeliers, benches, counters and balustrades. 

Technical drawings for bespoke light fixtures and luminaires made from black steel pipes.

"Maintenance rooms"

Echoing the exposed brick opposite, galvanized steel doors framed between wooden herringbone wall panelling lead to the bathrooms. Matte black metal wash basins, glossy wall tiles and an exposed geometric installation of copper pipes, components and red lever ball valves make the space feel rough; while backlit angled mirrors and focused lighting around the walls create a comforting glow.

A corridor with a red brick wall on the right side and a wooden herringbone wall on the left.

A traditional handheld meat mincer has become the trademark visual of The Foundry, from signage applications to lighting and decorative details. The oak dining tables have been personalised with cast iron inlays of butcher knives and meat mincers following the traditional foundry casting process - melting metal into a liquid, pouring the molten metal into a mould, and removing the mould material after the metal has cooled and solidified. 


restaurant interior design case study

Industrial Restaurant Bar Design

Urban American bistro The Foundry has had everyone talking in the few months since it opened...Red brick walls, exposed steel beams and leather seats meet you at every corner – this industrial décor, reminiscent of a New York loft apartment, is just one of the reasons the venue is quickly becoming one of Bahrain’s hottest spots… We’ve been waiting for a place like this to open. - Critic Review

Logo og Timeout Bahrain

Finally a restaurant with a character. I really like the industrial feel of the place, it is really a novelty in Bahrain where all upper class restaurants look the same… The decoration is great, with big copper pipes actually being used to bring beer from storage to tap, rather than just being a decoration. - Customer Review

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The Psychology of Restaurant Interior Design, Part 5: Architecture


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A gorgeous, breathtaking space that diners flock to is every restaurant owner’s dream. As an architect or interior designer, however, it falls upon you to explain that a pretty interior (and exterior, for that matter) is only the tip of the iceberg. Some of the most important elements of restaurant interior architecture, in fact, are meant to go unnoticed.

Welcome to the final installment of our five-part series on the psychology of great restaurant interior design. In this article, we’ll discuss the different elements of restaurant design and how they affect restaurant diners’ experience and behavior.

The Most Important Element of Restaurant Interior Design

Like we discussed in an earlier installment of this series, restaurants worth their salt don’t try to cater to everyone. Instead, they have a very clear picture of who their target customer is. For Jo Sampson, creative director of restaurant design studio Blacksheep, the customer is the most important factor in designing a bar or restaurant. “How we are going to attract them, how are we going to give them an amazing experience and what’s going to make them come back?”

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With this firmly in mind, you can now start building your brand around customers’ perception and the experience it will create for them.

The Restaurant Design Narrative

Tom Strother is the co-founder and creative director of interior design firm Fabled Studio. According to him, there are two things he initially considers when starting to design a restaurant.

The first is the concept and story behind the design. “This is important to us to make sure that there is a strong narrative that is carried through the details of the design, ensuring each detail plays its part but without feeling contrived or superfluous to the design.”

In designing Margot in Covent Garden, for example, Strother echoed the fine Italian cuisine through fine Italian crafts and traditions, such as Palladian flooring. Warm copper accents were also reminiscent of the copper pans “Nonna” (Italian for “grandma”) used cooking pasta.

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An important thing to do in order to crystallize and strengthen the narrative is to ask your client: “What do you do?” “Who are you?” and “Why are you doing it?”

Pearl Group’s Jim Sullivan emphasizes how important it is to the restaurant’s success to know yourself. “Restaurants fail because they have an identity crisis. They don’t know who they are.”

What about trends? Sampson prefers not to follow them, but to define them instead. What does this mean? “Research for concepts isn’t based on what is out there now or what’s current, as this will be dated by the time our work comes to fruition. We stay one step ahead so our work has longevity.”

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The Other Side of Restaurant Interior Design: Operations

The second element, and equally important to diners’ experience, is operations. Strother asks important questions: “How do guests arrive at the restaurant? What route does the food take from the kitchen to the guests’ table and how is it delivered?

“If a restaurant doesn’t work properly from a functionality point of view — it doesn’t matter how beautiful it is, it will never be a success.”

Sampson agrees: “The location of all the elements, from circulation spaces, to seating areas to the bar, all contribute to the operations of a space. If people can’t get a drink or the food is stone-cold, then the space fails, and that affects the business.”

Here are some practical points to consider:

  • The general rule for space allotment is that the dining area takes up 60% of the space, while the kitchen, storage, and restrooms take up the remaining 40%.
  • Spacing between tables should be enough to make it comfortable to move around. However, this has different meanings depending on the type of restaurant. If you’re opening a fine dining establishment, 20 square feet per person is a good rule. For fast-food restaurants, you’ll only need 10 square feet per person.

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  • Diners need to see and be seen by the staff, for obvious reasons: Diners should feel that their every need can be attended to at the soonest possible time, while staff need to be able to anticipate diners’ needs. This is an important consideration when balancing privacy and the openness of the layout.
  • The current trend is to not have server stations and hostess desks, making for a more inclusive experience and smoother-flowing traffic. However, there are undeniable benefits to having these tools at your staff’s disposal — so if you’re including them, make sure they’re in areas that have the least customer traffic. For example, don’t put server stations near restrooms. The center of the dining area is the ideal place for it.

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  • Speaking of restrooms: They must be easily locatable as asking for directions might be uncomfortable for diners. If they are located behind walls or hallways, signs that are easy to see will be a big help. Don’t put them right beside the kitchen, either: Your operations might be extremely sanitary, but patrons will still think that the food might be dirty if the kitchen is right beside the restrooms.
  • Lighting , of course, also has several practical considerations aside from aesthetics. They must be safe and low-maintenance, easy to control throughout the day, and must meet the highest energy standards possible.
  • Traffic is one of the trickiest elements of restaurant interior design. “We have to get you in quickly and serve you quickly, so flow for customer and staff is crucial,” says Sullivan. Unless you have a really large entrance, the hostess desk should always be to the side. This allows customers to leave unhampered while you’re assisting the ones that just arrived.

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Architecture also plays a big part in the ambience of restaurant interior design, and therefore diners’ behaviors.

  • Because all restaurants want to make a good first impression, the design of the restaurant’s entrance is of course all-important. However, it’s also interesting to note how some establishments with multiple entrances create different, but similarly inviting experiences. Diners at Mount Kisco’s Winston who enter through the rear entrance are led past the glass-walled pastry kitchen, which offers an intimate invitation to the goodies that await.
  • Low-tempo music , dim lights , and warm colors all invite customers to relax, linger, and order dessert, coffee, or an extra glass of wine. You can encourage this behavior even further with seats that will keep patrons supported and comfortable over a long period of sitting.

Read: Your Design Firm Needs a Digital Materials Library — Here are 9 Reasons Why

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  • On the other hand, if you’ve ever noticed that fast-food restaurants have chairs that are just shy of comfortable, you can rest assured that this is deliberate, as it encourages fast turnover.

We hope you enjoyed our five-part series on the psychology of restaurant interior design! If you haven’t read the earlier installments, you can catch up here on parts 1 ( color ), 2 ( scent ), 3 ( lighting ), and 4 ( acoustics ).

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Persistent organic pollutants in the natural environments of the city of Bratsk (Irkutsk Oblast): Levels and risk assessment

  • Degradation, Rehabilitation, and Conservation of Soils
  • Published: 06 November 2014
  • Volume 47 , pages 1144–1151, ( 2014 )

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restaurant interior design case study

  • E. A. Mamontova 1 ,
  • E. N. Tarasova 1 &
  • A. A. Mamontov 1  

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The contents of persistent organic pollutants (POPs)—polychlorinated biphenyls (PCBs) and organochlorine pesticides (OCPs)—in the natural environments of an industrial city (Bratsk) of Irkutsk oblast have been studied. Features of the spatial and seasonal distribution of the PCBs and OCPs in the soils and the atmospheric air have been revealed. The structure of the homological and congeneric composition of the PCBs in the soils and the atmospheric air has been shown. Parameters of the carcinogenic and noncarcinogenic risks for human health from the impact of the PCBs and OCPs present in the soils and the atmospheric air have been determined.

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Original Russian Text © E.A. Mamontova, E.N. Tarasova, A.A. Mamontov, 2014, published in Pochvovedenie, 2014, No. 11, pp. 1356–1364.

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Mamontova, E.A., Tarasova, E.N. & Mamontov, A.A. Persistent organic pollutants in the natural environments of the city of Bratsk (Irkutsk Oblast): Levels and risk assessment. Eurasian Soil Sc. 47 , 1144–1151 (2014).

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Ilim Group Presents its New KLB Mill to Industry Players

Presentation of the largest kraftliner production site in Russia took place at the 27th International Exhibition of the Packaging Industry RosUpack

Ilim Group Presents its New KLB Mill to Industry Players

The presentation of the Big Ust-Ilimsk Project, involving the construction of Russia’s one-of-a-kind pulp and board (KLB) mill in the Irkutsk Oblast, was one of the key events at RosUpack 2023. When speaking at the plenary session on corrugated board packaging market development, Alexey Chenyaev, Ilim’s Senior Vice President, Sales, Supply Chain Management and Packaging, focused on the advanced manufacturing and environmental solutions implemented at the new KLB Mill and prospects for sales market expansion it will secure.

After KLB Mill ramp-up (600,000 tons of kraftliner per year), the total annual output of Ilim Group will amount to 4.3 million tons. The Company will be one of the world’s largest producers of unbleached packaging materials and will strengthen its leadership in the Chinese market of wood-free corrugated materials with a share of approximately 50 to 60%.

The Big Ust-Ilimsk project was met by exhibitors with great interest. This year the event was attended by more than 740 companies from 19 countries. Ilim’s booth with an area of 140 m2 was one of the largest one at the site and was operated by about 50 experts from Sales and Corrugated Box Business Management Departments. The booth was attended by over 60 key accounts and more than 120 representatives of various companies, including such major ones as Heinz, MARS and KDV-Group.

Reference information:

Ilim Group is the leader of the Russian pulp and paper industry and one of the industry leaders globally. Ilim Group has three pulp and paper mills in the Arkhangelsk (Koryazhma) and Irkutsk (Bratsk and Ust-Ilimsk) Oblasts, two modern corrugated box plants in the Leningrad and Moscow Oblasts (Kommunar and Dmitrov, respectively), and Sibgiprobum engineering and design institute (Irkutsk).

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Pizzeria IP Peshkova A.E.

Ratings and reviews, location and contact, pizzeria ip peshkova a.e., bratsk - restaurant reviews & phone number - tripadvisor.

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  22. Kadalas Cafe / Zero Studio

    Address: Beach Rd, Kuttichira, Kozhikode, Kerala 673001, India. Location to be used only as a reference. It could indicate city/country but not exact address. Share. About this office. Zero Studio ...

  23. Persistent organic pollutants in the natural environments of the city

    The contents of persistent organic pollutants (POPs)—polychlorinated biphenyls (PCBs) and organochlorine pesticides (OCPs)—in the natural environments of an industrial city (Bratsk) of Irkutsk oblast have been studied. Features of the spatial and seasonal distribution of the PCBs and OCPs in the soils and the atmospheric air have been revealed. The structure of the homological and ...

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    Presentation of the largest kraftliner production site in Russia took place at the 27th International Exhibition of the Packaging Industry RosUpack. The presentation of the Big Ust-Ilimsk Project, involving the construction of Russia's one-of-a-kind pulp and board (KLB) mill in the Irkutsk Oblast, was one of the key events at RosUpack 2023.


    9 reviews #33 of 70 Restaurants in Bratsk ££ - £££ Pizza. Mira st., 37a, Bratsk 665717 Russia +7 395 341-35-18 + Add website + Add hours Improve this listing. Enhance this page - Upload photos! Add a photo. There aren't enough food, service, value or atmosphere ratings for Pizzeria IP Peshkova A.E., Russia yet.

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    The most inspiring residential architecture, interior design, landscaping, urbanism, and more from the world's best architects. Find all the newest projects in the category Restaurant in India.