Restaurant, bar and cafe design
Good restaurant, bar and cafe design (hospitality design) is an essential ingredient for a thriving business. Here we explore the fundamental elements for success.
Hospitality design is the process of creating functional, branded environments that enhance the customer experience. As well as aesthetics, it's important to consider how interior and architectural elements impact comfort, emotions, and overall satisfaction. The principles of hospitality design apply to a wide range of service-based businesses, including hotels, restaurants, bars, cafes, and resorts.
Customer demographic & functionality
When designing an area where food and drink are served to the public, it's important to first identify the main customer demographic and then think about the functional priorities of the space.
When considering demographics and function, there are some key points to remember as your demographic profile will inevitably influence design. Customer details to consider will include age, income and gender, all of which dictate services, amenities and ambience. Your location too, will show a demographic bias, so research is key. A younger customer profile, for example, may precipitate the introduction of further technology, such as table app ordering, whereas comfort and accessibility will be a priority for older customers. Income, as another example, may influence how luxurious your design feels, or a demographic of younger families may result in designated play areas.
As well as the safe movement of customers, staff need to be able to function optimally throughout the space, especially at busy periods. Make sure your design incorporates essential traffic flow, both for working areas accessed by staff only, and public seating and standing areas. Tables need to have a minimum space around them for customer enjoyment as well as access and cleaning purposes.
Identifying your main customer demographic at this stage will also influence the functional needs of your eatery. Older generations will require easier access and more space than a younger customer base. For instance, reducing the number of covers to create more space may not have a negative impact on profits as the customer experience may be heightened, increasing footfall over the long term.
Before considering design details, it's also a good idea to consider flexibility. Does your eatery need to adapt to party groups? or change the aesthetic at short notice. Some areas may need to have two or more functions during the week, such as a space for both dining and occasional live music. For adaptable environments, areas will need to be considered for the storage of furniture and equipment as well as controlling traffic flow.
Branding
After identifying the main user demographic, creating a unique brand for your eatery is essential. Your brand will be a major influence on the style and layout of your space, which is essential to attract and maintain customer loyalty.
Though part of successful branding is marketing your business, in this section we are specifically addressing design elements, such as logos, typography and colour palette. Firstly, any type of eatery will have a type of logo, even just a simple written name. Whether you have a logo or just a name, the design aspects will reflect the style of your eatery. Therefore it's important to consider the iconography of any symbol you use, text or logo.
When we consider iconography of text or brand symbols, think about fonts which reflect the image you wish to portray. This could be linked to your targeted demographic. For instance, if your eatery appeals to a younger generation, a more modern font may be appropriate. All signage should also be designed using a colour palette to reflect your brand. Remember, colour and shapes can denote certain styles and messages. Signs and symbols which are more angular can reflect modernity while curves can have a more traditional tone.
Your selection of colour and fonts not only conveys a specific style but can suggest the price range of your food and drinks. The materials you choose for branding areas can communicate additional messages to potential customers. For instance, quality polished metals or premium wood in signage may be more appropriate for eateries with pricier menus. Conversely, more affordable takeaway menus should utilise less expensive materials in their branding, appealing to a fast-food demographic that prefers a style reflecting lower prices. Remember, when considering branding design to reflect your business values and vision, creating a foundation for your identity. Any logo should be part of a consistent visual identity and be simple, memorable and professional.
Style
When you have a clear idea of your unique brand, including typography and colour palette, you can now consider using these branding elements as a foundation to dictate the style and layout of your outlet.
When designing your outlet try to reflect your food and beverage menu. Here we see a reference to a seafood eatery, with fish iconography and a subtle green blue and cream palette imbuing a watery theme. You can of course be more subtle with referencing the menu through the aesthetic style. Many style choices will suit your menu so a good tip is to conversely consider what design elements would not suit your menu instead.
Location can be another aspect to inspire your design. A fast moving city environment, for example, can inspire a utilitarian aesthetic, compared to a rural setting, and vice versa.
Restaurants, especially ones with higher menu values, lend themselves to a more intimate style where customers can luxuriate in their surroundings for longer. Here we see a hybrid interior mixing both modern and classic styles.
The cafe tends to have a fast turnover of customers so a classic aesthetic can be a good choice for design longevity. The faster moving environment needs careful consideration of the function and durability of fixtures and fittings.
There are countless styles of food and drink outlets and choosing the right balance for your brand will be essential to success. You will already have an idea of whether your eatery will be more modern in design, classic or even a balance of these. However, remember when designing your outlet for the first time, to think about longevity. Refitting a restaurant, bar or cafe is expensive, so be mindful of any design that will outdate quickly.
It's also worth remembering that above all, regardless of style, key elements to think about include atmosphere, comfort and function. The type of eatery you have will also influence design style. Restaurants, for instance, may well suit a more luxurious aesthetic, whether contemporary or classic in nature, with softer materials and lighting. Cafes and bars however, may be styled to encourage a faster customer turnover, with brighter lighting and firmer seating.
Try to research other eateries to see what styles are popular or what you can do differently to stand out. You could explore core themes, such as, mediterranean, art deco, bohemian, or industrial, choosing one that aligns with your brand. Atmosphere and mood are also key, for example, warm colours like deep reds and golds can create a luxurious atmosphere, while pastels can offer a fresh, contemporary feel. Remember too, to Integrate your style throughout the space.
It shouldn't be underestimated how important your main entrance is. This is where your main visual branding will come into play and will be fundamental in attracting customers inside. First impressions count, so try to develop a cohesive colour scheme using tones that work with your overall theme and fixtures and fittings. Also remember, a successful design includes tableware, so choose complementary plates, glasses, and cutlery. The design of menus are important too as an integral part of branding, make sure your menu design, from the fonts to the imagery and descriptions, reflect your business identity. Though often sometimes neglected, don't forget to design your restrooms to be clean, hygienic, and consistent with your eateries theme.
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Once you've decided on a strong brand and style for your eatery the next important step is to think about the layout. A considered layout improves aesthetics, is fundamental for optimal traffic flow, and creates a functional space. This in turn, heightens customer satisfaction and increases sales.
When considering layout, analyse the overall space and create functional zones for kitchen workflow, dining, and staff areas, ensuring efficient movement for staff and customers. Seating should be planned to maximise capacity without compromising sufficient workflow of servers and space for your customers. Don't forget transient traffic flow and positioning of restrooms, entrances and exits. Remember, customers don't want to be seated near busy thoroughfares or restrooms. Above all, ensure you keep in mind aesthetics, accessibility, and legal regulations. Also, when examining your layout on a scaled plan, to consider existing and future utility points as well as unchangeable features.
Though layout is determined by many aspects, the type of outlet plays a significant role. A cafe for instance, will have different requirements than a fine dining restaurant; many cafe kitchens are customer facing with a faster food and beverage turnover. An eatery with a fast influx of customers, such as takeaways, will need to be accommodated by positioning tables away from queuing customers. In larger outlets and those with beverage and food available separately, think about creating different zones. For example you can have a fine dining zone and a different area to relax with drinks and snacks. Zones can be demarcated in various ways, such as different floor levels, mixed lighting, furniture changes, decor and material changes. For example, a fine dining space could use hard flooring whereas a more relaxed drinks area could be carpeted.
Layout will also include the positioning of electrical points as well as a lighting plan. Special attention should also be made to accommodate wheelchairs and other mobility requirements. Sight lines are also important, it's essential for staff to see customers, both from a customer service point of view and security. Also consider point of sale locations, ensuring easy customer and staff access, and adequate storage areas for supplies, stationary and cleaning materials. Remember to include a designated area for staff and administrative space.
Furniture & Materials
A fundamental aspect of hospitality design is furniture choice and material selection. Though your style of eatery will influence both of these elements they should always be carefully considered.
When choosing furniture for a restaurant, bar, or cafe, prioritise a combination of brand consistency, customer comfort and experience, and practical durability. Select materials and styles that align with your aesthetic and offer a variety of seating options to accommodate different customer needs and group sizes. Ensure the furniture is comfortable, easy to clean and maintain, and fits the scale of your space, considering durable and versatile solutions to maximize functionality and longevity.
Choose furniture that enhances your overall brand and interior design, creating a cohesive and inviting environment. Pick a consistent style, whether it's modern, rustic, or eclectic, and select furniture that complements your desired look and feel. Mix textures and colours in your furniture to create a visually appealing space that aligns with your theme and adds character. Select materials that are resistant to wear and tear, especially in high-traffic areas, and choose fabrics and finishes that are easy to maintain and clean.
Modular furniture that can be adapted for different group sizes or reconfigured to create more space when needed. Offer a range of seating options, such as comfortable chairs for leisurely dining, bar stools for quick stops, and booths for privacy and variety. Invest in chairs and tables that offer good comfort, recognising that customers will spend significant time seated. Avoid overfilling your space with too much furniture, as this can make the atmosphere feel claustrophobic. Ensure the furniture arrangement allows for comfortable movement and efficient service by maintaining adequate spacing between tables.
When choosing materials for a restaurant, bar, or cafe, prioritise durability, ease of maintenance and comfort to ensure longevity and a positive customer experience. Consider aesthetics and your overall brand when choosing materials. Materials can include polished concrete, durable wood, stain-resistant fabrics, and metal finishes. Match the right material, aesthetically and functionally, depending how it's used, for example, flooring or a bar area. Select stain-resistant fabrics with high resistance to abrasion and easy-to-clean upholstery for chairs and booths. Don't forget sustainability, and ensure all selections fit your budget meeting and health and safety standards.
Remember, you can mix materials and furniture styles to add depth and visual interest to your space, but be mindful of materials that fade in direct sunlight, such as some leathers and fabrics, and consider how this might affect furnishings over time. When choosing outdoor furniture, select durable, weatherproof materials like aluminium, teak, stainless steel, and quick-dry UV-resistant fabrics. Material choices directly impact your costs, so set a clear budget and stick to it. Opt for eco-friendly materials like sustainably sourced wood (e.g. teak or bamboo) to appeal to environmentally conscious patrons. Ensure chosen materials and equipment comply with relevant health and safety regulations to provide a safe environment for customers and staff.
Lighting
Lighting is an essential aspect of the design process, especially in the commercial environment. There are three main types of lighting, task, ambient and mood. Each should be considered carefully to maintain the right balance.
Hospitality lighting uses a layered approach, effectively combining ambient, task, and accent (also known as mood) lighting. The main light source is ambient, which refers to the general lighting of your eatery. Ambient light provides general, balanced illumination that sets the overall mood and ensures visibility. Soft indirect sources are ideal for creating a cozy atmosphere, you can use dimmers to achieve this effectively. Remember, restaurants and bars in particular, can lose atmosphere if lighting is too bright. When selecting lighting specify energy-efficient bulbs, such as LED, to lower costs.
Also select bulbs with a high CRI (colour rendering index) which will illuminate food, drink and furnishing tones more accurately. Task lighting uses brighter, focused light for practical areas like the kitchen, cashier counters, and bar areas, to ensure safety and efficiency. Again, high CRI bulbs are important, especially in the food and drink preparation areas. Also think about task light for staff and administration spaces as well as storage areas.
Though you can use dimmers to manually adjust brightness levels, remote control or fully automated systems are available. These can be programmed to alter light levels at predetermined times, for instance, to create a more intimate dining experience or change light for an upcoming event. Remember that light sources can also be specified in different colours. This can transform a space to vary the mood accordingly, such as a busy bar or live music event. Different colour illumination is also effective in zoning, especially when used in larger premises.
Accent light draws attention to specific features, such as artwork, decorative architectural elements, or display cabinets, adding visual interest and depth. Table lamps are a type of accent light, as is concealed strip lighting or small directional spot lamps. Candle light is also effective, though make sure they are used in accordance with fire regulations. To sum up, lighting should be layered with the three main types and used effectively to zone different areas as required. Don't forget the use of effective lighting in outside spaces, such as gardens and pathways, paying special attention to the entrance. Creating a warming beacon at night will attract more custom, so illuminate signs, architectural details and menus effectively.
Outside
space
If you are lucky enough to have an al fresco dining or drinking area, you need to optimise your space to capitalise on the warmer months.
When designing an appealing outdoor dining space for a restaurant, bar, or cafe, your goal is to design an inviting space without compromising practicality. It also needs to be adaptable to different weather conditions to enhance the overall customer experience. For a successful space that functions well, start by evaluating the allocated space to determine the number of tables and chairs you can comfortably fit without overcrowding. Also think about clear pathways for guests and staff, ensuring easy movement through the space and to service points. It's also a good idea to consider designating different areas for various experiences, such as a cozy corner for drinks or a dining area for full meals. Larger spaces can be zoned using level changes, lighting and planting. If you allow smoking, you may want a separate zone for this too.
For smaller spaces, like courtyards, incorporate vertical interest, like hanging plants or wall-mounted elements, such as a water feature, to add visual interest without occupying floor space. Outside furniture needs to be weather resistant, robust and easily moveable, which will add flexibility. Don't forget sun shade either, this is sometimes woefully neglected, so try to offer parasol protection or other forms of shading for tables. Outside space can also be utilised in winter with external heating encouraging customers in the colder months. Also consider heated pods, which offer all-weather protection.
Don't underestimate the power of greenery, whilst keeping your interior aesthetic in mind. So ensure your outside space reflects your overall eatery style. Add plants, trees, and flowers to create a vibrant, natural, and relaxing atmosphere that can enhance mood and appetite. Also, use strategic lighting of varying types to create a warm and inviting space. Eateries with external street facing dining should try to define the space with the use of barriers to create a public area divide and protect privacy. This could be in the form of petitions or pot planting, though local law and regulations need to be adhered to.
Food & drink
preparation
Food and drink preparation areas are the engine rooms of your eatery. An efficient work space which functions efficiently is key to successful customer service.
To design an effective preparation area, focus on optimising workflow by zoning areas for specific tasks like food preparation, cooking, and cleaning. The design of your layout must facilitate a seamless movement between zones which will minimise unnecessary bottlenecks during busy periods.
Adequate storage is essential, a restaurant kitchen will need to store many different items. For example, fresh produce (avoiding cross contamination of raw items), cooking oils and other sundries, including dried and fresh herbs. Also, pots, pans, plates and other utensils all need storage. If the space allows, walk in refrigeration units are ideal for fresh produce, with easy to clean open storage for other items. This can be a mixture of shelving and low level units.
Most commercial kitchens, especially larger restaurants will use stainless steel shelving and preparation areas. Preparation areas can be modular in design, purchased prefabricated or fabricated to your specification. Stainless steel is the best material for storage and preparation units as it's easy to clean and hygienic, while modular units can be easily moved for cleaning purposes. Commercial ovens, sinks, hobs and other kitchen appliances are also normally stainless steel too, for ease of maintenance.
Don't forget, keeping a high hygiene rating in the UK is crucial for your outlets success, so a well planned and organised kitchen area is essential. Another major aspect of a well designed restaurant or bar/cafe preparation space, is water. Essential for food preparation and hand washing,bconsider carefully where sinks will be positioned, allowing for extensive plumbing alterations in advance. The positioning of electrical sockets and gas inlets is also very important. Restaurants, bars and cafes will need uprated wiring and gas which complies with present regulations.
Though using stainless steel throughout the kitchen is a good idea, try to specify the best quality you can, both for appliances, work areas and shelving. Well constructed Items with higher grade steel will last longer and be more cost effective.
Remember, for smaller cafe and bar areas, especially those which are customer facing, you may be able specify softer materials. For instance, more decorative tiling and flooring and a mixture of light sources could be used to blend seamlessly with your outlets aesthetic.
Wood shelving, instead of stainless steel, could be another option and more scope for decorative items as a backdrop can be considered. However, always prioritise an easy to maintain space which is highly functional.
A lighting plan will also be needed in the early stages of design. The commercial work area will require mainly task lighting, so specify bulbs with adequate luminosity as well as a high CRI rating, to replicate natural light. Ventilation is also key, so ensure your system can adequately cope with your specific output and pre-plan ventilation shafts well in advance of ordering equipment.
Specialised flooring will also be required for the kitchen, so prioritise using a durable easy to clean solution. Popular choices include, ceramic tiles, concrete, and to a lesser extent vinyl. However, the preferred option is a resin floor, which will be extremely hard wearing and easy to maintain. Larger kitchens should also include floor drains with grease traps to facilitate cleaning.
