1. 2020 Vision: The future of restaurant design
By 2020 restaurant architecture and design will embody both high-tech advancements and low-tech hospitality, appealing to consumers hungry for modern flourishes like cashless payments as well as the old-fashioned human touch.
2. The naked restaurant: Pared-back interiors have become a key trend in dining design
“Good design is all about creating something that is going to last,” says Marco Rebora, the RBDA founder. “It’s not about spending millions of pounds on creating a huge statement. If you fail to consider how your guests are actually going to feel within that space, you will go bust within a year.”
3. 6 Low-Cost Ideas for an Interior-Design Makeover
Six simple decor tricks to create a relaxing, clean ambiance… See more here.
4. How to Design Restaurants & Bars that Enhance the Customer Experience
What makes a great restaurant or bar? How do you ensure that the customers will have a great experience and want to return and how can the design of the space help to achieve certain business goals? These were the questions that we wanted answers to so we decided to ask some experts.
5. The World’s Most Innovative Restaurant Interiors
Today, eating out is often a high-drama opportunity to immerse yourself in not only good food and conversation?but in a vibe that makes the humdrum everyday world feel far, far away. It’s no wonder that restaurants have become outlets for some of the most creative interiors in the world. Designers have incorporated technology, art, and nature among other themes to create a world for diners to escape to.
6. 30 Restaurant Interior Design Colour Schemes
As we know, colors unconsciously shape many aspects of our daily lives. They influence people’s attitudes towards their surroundings as well as having an overwhelming effect on a person’s comfort level in a particular situation.
When deciding on a color scheme for a restaurant, think about the type of mood you want people to be in at the restaurant, think about what kind of food is going to be served there, and what kind of customers are most likely to go there.
See more here.
