Restaurant Interior Design
The restaurant business will never go out of fashion. It is our raw necessity to consume food and it is in every peopleâs culture to savor delicious cuisine, be it Italian, Asian or American. People travel the world to explore food and discover different types of gastronomic delights from the simple home cooked meal to the exotically bizarre ones.
There are some people who just want to eat and donât care where there food comes from or how it was prepared. There are also a large number of people who live to eat and are passionate about the magic that happens inside the kitchen. From the latter group of people comes the breed of food enthusiast who takes their fanaticism to the next level by starting all sorts of businesses related to food.
They venture into opening restaurants, cafes, bakeries, patisseries, etc. These are the people who should be interested or even engaged in the wondrous world of restaurant interior design.
Starting a restaurant is hardly an effortless feat. If we were to consider a profitable venture such as this, we should familiarize ourselves with the factors needed to make it succeed. Please bear in mind the following fundamental factors:
This is a prime issue that must be carefully decided upon by the owner. He must take into consideration the accessibility of the restaurant from residential, commercial and institutional establishments. It will definitely be favorable if houses and schools are within the vicinity of the proposed restaurant project. Parking should also be on the top priority list in the location of a restaurant as well as ample space for the delivery trucks of suppliers at the back door of the kitchen.
Here is where a well-planned restaurant interior design principle initially comes in. The storefront is the first thing that people see, so it is imperative that it should have that element of awe and enticement to it. It is after all, the element that creates the first impression. If the restaurant happens to be located within a strip of stores or competing food establishments, then the storefront naturally has to stand out from the rest.
If the other restaurants chose bold, solid colors on their exterior, why not go for a printed wall treatment or textured paint? If however, the restaurant is smaller than the neighboring ones from the outside, why not create an attractive graphic signage that no one can miss? Creativity abounds in storefront design.
You need not limit yourself to the norm. However, caution should be exercised because the government has laws pertaining to building structures. The design must conform to the rules set by the building codes.
Another important thing about the storefront that should be looked into is the food display. It has to be strategically located at the front of the interior. Some place kiosks and menu lists of their specialty outside the restaurant. This will depend on the type of restaurant you plan to have. If it is on the high-end, fine dining side, then commonly, the display is set inside.
The food display is the bait that will lure the patrons to check out the restaurant. Incidentally, these food displays could be placed in a dais with a fancy-looking table stand to match the colorful and scrumptious specialties of the restaurant. They can also be staged according to attractiveness in shelves that can be custom-built. This is advisable if the interior has a concrete interior design theme to follow.
Theme and Interior
This is by far the most creative part in restaurant interior design. The theme of the interior will depend on the type of food the restaurant will be serving. An international restaurant with a specific country to represent is somewhat easier to design because the country is already suggestive of what it will look like.
Modern interior design would suggest that you simply take the most prominent culture of that particular country and incorporate that into the design. However, this can also be tricky if you want to be adventurous and present a fusion of two to three signature cultures of a specific country, a design challenge to be sure.
If you are lucky enough to purchase a spacious, high-ceilinged space, then you can experiment with the wall materials, the ceiling adornments, the leveling of the floors and the division of the dining areas.
The interior elements should be consistent to the theme of the restaurant. The furniture pieces, such as the banquet seats, individual dining chairs, dining tables and bar stools can be mixed and matched to create a variety of colors, forms, and textures.
The lighting design and fixtures will also immensely help the ambiance of the restaurant. If the theme is modern with a twist, then huge chandeliers with varying contemporary and futuristic forms, shapes and heights could be brilliant accents for the space.
The main elements of the structure can be enhanced a great deal so that the much-needed restaurant interior design appeal can come full circle. The ceiling can be multi-leveled, drop or recess, a portion can be arched and the other flat. The walls can also be textured or multi-leveled with cove lighting to make it more interesting to look out.
The floor can be in mosaic or just the granite tiles with variations in color. It is important not to overdo the interior otherwise; it will look stuffy. We have to avoid overwhelming the customers with too much detail if we want them to enjoy the food served.
Seating Capacity and Clearance
This factor doesnât rely solely on the size of the space, it is also influenced by the type of restaurant. If you own a fine dining restaurant, then it follows that the clearance in between the tables and the aisles are wider than in a fast-food chain. The number of seats is important in the business so the arrangements should be thoroughly planned to maximize the space.
Space Planning (Kitchen, Service, Dining and Restroom Area)
The segregation of areas in a restaurant must merit utmost consideration. The location of the kitchen should be prioritized. The capacity and space requirement of a restaurantâs kitchen is different from that of a residential one.
It should be spacious enough to accommodate a large number of people that will be working there including the chefs, cooks, dish washer, etc. The kitchen equipment can also eat up space, that is why the size of the kitchen should be determined in advance. The amount of space left for the dining area will automatically be affected by this factor.
The service area has a half portion of it inside the kitchen and the other half in the dining area. As such, the kitchen and dining should not be far apart. The aisles should be wide enough to let a waiter with a tray pass without any chairs or tables to get in the way. In the case of the fast-food chains, the self-service method can be applied due to the minimum clearance for the aisles.
Letâs go to the main part of the restaurant which is the dining area. The seats and tables should be arranged in such a way that the traffic flow inside the restaurant will be efficient and smooth. The plan must be carefully studied so that each and every individual in the restaurant will be comfortable and will have an enjoyable time.
The table in the corner should not seem like a poor place to dine in with the proper lighting and wall treatment to compensate for the tucked in space. The service crews will have minimal errors if they donât have to worry about getting bumped by the customers. Every little detail should be cleverly worked out inside the restaurant for it to be considered successful in the design department as well on the customersâ and the restaurant staff and ownerâs end.
The last area that should not be scratched out as unimportant is the restroom area. Again, the designated spot of this particular area should be well-thought out. No one wants to sit where you can see the restroom door opening and closing while youâre eating your dinner. Some restaurants conceal the doors with partition walls and others, during the course of construction, have already placed long hallways that hide the restroom doors from clear view.