Restaurants By Design
Many elements combine to create a memorable dining experience .
Color , light , acoustics , art , furnishings and layout “ all work well together depending on the restaurant type and how many turnovers you want ,” says Cuningham ’ s Brett Ewing .
In design , there are no hard and fast rules , and style trends are always in flux . That said , the following precepts have stood the test of time :
• Design for optimal lighting . The wrong lighting can make the most beautiful restaurant seem indefinably “ off .” Use a trifecta of light sources : ambient ( general lighting ); task ( concentrated lighting , for tabletops , pathways and menu-reading ); and accent ( to highlight focal points , like art ).
In general , warm lights make a space feel more intimate and comfortable , while cool lighting lends a more spacious look . Bright lights may shorten the time spent dining , while dimmer lighting makes for a longer stay . Per Ewing , “ The first question I ask an operator is , ‘ Do you have the budget for a dimming system ?’ This is always key .”
• Use a warm color palette . A study by the Rochester Institute of Technology suggests that shades of blue have a calming effect , but also decrease appetite ( this color spectrum is ideal for the pool or spa ). Red and yellow tones increase appetite and produce quicker turnarounds ( but by all means , be sure to avoid the Wendy ’ s fast-food look ).
And beware of greens , which can have “ a graying effect ” on both food and people , says Ruiz . Warmer tones are more relaxing , and pinkish undertones flatter most complexions . Natural finishes and greenery along with natural light provide a nice balance of comfort and color .
Color also affects space perception . Deeper shades can make a space look cozier .
• Be mindful of spacing , and adjust as needed . A crowded room can reduce intimacy , while wide-open spaces can make dinner guests feel exposed or on stage . Empty tables make any dining established look underutilized , so include smaller rooms or alcoves in the layout , or use dividers to close off parts of a restaurant when it ’ s not busy . “ You want that balance ,” says Ewing . “ If a restaurant is empty , people think it ’ s not successful .”
Placing tables and chairs in the center of the dining room , away from corners and walls , will encourage customers to eat more quickly . Patrons tend to linger if they ’ re seated on furniture that ’ s fixed and unmoving , like booths .
And even in a buffet , says Cuningham Group ’ s Natina James , “ You don ’ t want it to feel like a cafeteria .”
• Use seating to drive turnover . Looking to turn tables quickly ? Backless metal bar stools will do the trick . Want guests to stay a while ? Install plush restaurant booths and comfortable upholstered or wooden chairs . All furnishings should be “ durable , have longevity and be relatively low-maintenance ,” says R2A architect David Rudzenski .
• Be mindful of acoustics . Noisy restaurants are uncomfortable for some diners . Unless it ’ s a bar , keep the decibels down , and don ’ t place speakers near tables . People have to be able to carry on a conversation .
Wicked Spoon at Cosmopolitan
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