The new age of restaurant design
How the interior design for dining spaces is evolving for a changed world
Image of Maximus by FibreGuard Pro
The pandemic hit the hospitality industry hard. These important spaces for socialisation were forced to quickly adapt to a world where close contact was dangerous and then navigate big changes in the way people gathered as we slowly embrace a new world filled with safety measures.
From greater digitalisation to hybrid sit-down and take-away offerings, restaurants underwent a rapid evolution. Fast food and fine dining alike had to reconsider how their eateries are designed and it’s already changed the way interior designers are planning for renovations, refurbishment and construction of restaurants now and in the future.
Making room
Public health guidelines stipulate a certain amount of space exist between restaurant patrons while restaurant owners require a specific amount of seats in order to meet the minimum cover needs for profitability. This is pushing the boundaries of the creativity of interior designers to find solutions that satisfy both necessities.
Colour: Earth
Traffic flow for both patrons and staff is being considered differently as dining rooms become more dynamic. The designation of certain areas for specific tasks, like new take-away counters or windows, and planning the traffic flow between these areas as well as where guests are dining takes on a new dimension when spacing between tables has changed and flexible seating allows the configuration to be changed according to the season as well as special event requirements.
Fresh air
Ventilation has become a priority for restaurant design. These spaces want lots of fresh air to flow through or, at the very least, have outstanding air extraction and filtration systems that can push air through a well-considered flow inside the restaurant.
For this reason, more restaurants are including more windows or investing in glass doors or partitions that can open up to increase airflow. Kitchens are also opening up to the dining area to increase airflow. Another exciting development is restaurants focusing on their outdoor space. More tables are moving outdoors or outdoor spaces are being included as part of the pre-dining experience.
Safer surfaces
If concern about the level of cleanliness inside restaurants wasn’t already high enough, it’s even higher now. The high volume of traffic and high risk of food spills and stains remains a challenge when it comes to choosing surfaces for eateries but there are improved products to choose from.
A prime example is FibreGuard Pro. Not only is this high-performance fabric stain-resistant and easy to clean, but it also has a light, breathable moisture barrier that prevents liquids from seeping through to the foam or other fabric layers below. The fabric is also given an antimicrobial solution finish that reduces the growth of bacteria by 90%, offering peace of mind when it comes to the health and safety of diners. The fabrics are fully washable and certified under the STANDARD 100 by OEKO-TEX®, guaranteeing that they won’t release any harmful finishes or chemicals into the environment.
Serving up style
Just because there are stricter rules and more regulations to follow in the setup of a restaurant, it doesn’t mean it can’t be stylish. The key for interior designers is to get creative with their solutions so that dull but necessary elements like safety signs and partitions still speak to the overall aesthetic of the restaurant. It can turn out to be quite eye-catching and Instagram-able if done right.
Other elements such as sound absorption, fire retardancy and light control remain constant considerations and Home Fabrics is here to assist. With decades of experience in working with interior designers to make the best fabric choices for restaurants, our team of experts can help you find what you need, from beautiful velvets to wallcoverings that simply need a wipe to clean.
