How restaurant design lifts the guest experience

A guest forms an impression of a restaurant within the first seconds, before reading the menu or tasting a dish. Lighting, sound, table layout and materials all contribute to that impression. These are the main points reviewed when designing a restaurant or café.

1. Start from the guest and service flow
Draw the route from the door to the table, the cashier and the restrooms, then the route of the service team between the kitchen and the dining room. If the two routes cross too often, service slows down and the place feels crowded even with few tables.

2. Lay out the tables for your type of guests
Small tables suit couples and quick visits, while larger ones suit families and groups. Leave a comfortable distance between chairs so nobody feels crowded by the person behind them, and consider being able to join tables when needed.

3. Layer the lighting
Calm general lighting, focused light above the tables that shows off the food, and accent light on walls or plants that gives the place its character. Very strong light tires diners, and very dim light hides the details of the food.

4. Choose materials for everyday use
Floors and table tops must withstand frequent cleaning and spills. Also think about sound absorption with ceilings, walls, curtains and upholstered furniture, because high noise is one of the things guests complain about most.

5. Tie the design to the identity of the place
Colours, furniture, natural elements and plants should tell one story that fits the type of food and its audience. A clear identity makes the place easier to remember and recommend.

Requirements differ from one restaurant to another depending on the area, local regulations and safety and ventilation requirements, so the final design should be reviewed with the specialists before execution.