The landscape of restaurant design is continually transforming. Over recent years, changes in materials, design aesthetics, and operational strategies have posed significant challenges. However, adept operators and designers have quickly adapted by introducing numerous innovations during these demanding periods. While the future remains uncertain, insights from restaurant designers indicate that staying current with technological advancements is crucial.
Focused on Acoustics
John Paul Valverde, the principal and creative director at Coevál Studio in Dallas, is increasingly focused on the acoustics within restaurant environments. His approach includes collaborating with acoustics experts and sound engineers to analyze and modify spaces to achieve optimal sound quality, even post-opening.
These modifications might encompass the use of insulated, thicker walls to confine sound, as well as the strategic placement of panels and fabrics throughout the venue. These elements are often layered to enhance the acoustic environment.
The evolution of restaurant acoustics management has introduced innovative solutions. For example, acoustical panels are now designed to merge seamlessly with ceilings or display decorative prints that reflect a restaurant’s theme or brand. Additionally, there are various shapes of hanging panels that integrate into the overall design rather than being concealed.
Valverde also highlights less conspicuous options like acoustical wallpaper, a functional yet aesthetic wall covering that absorbs sound. This wallpaper is available in several textures and designs, blending utility with style.
Brian S. Thomas, a principal at DP3 Architects in Greenville, S.C., is employing custom-printed, felt-wrapped panels in a restaurant that showcases a polished concrete floor. “We aim to integrate it in a way that feels intentional, not merely an add-on,” he notes.
AI Enhanced Designs
Anna Woodman of Anna Woodman Interior Design in Jupiter, Fla., notes an increasing trend among restaurants to invest in stunning visuals to dazzle their guests. “Expectations from visitors are rising,” she observes.
Woodman leverages AI to spark creativity for unique wall treatments or framed pieces. “I can speak an idea into my phone, and it generates an image which I then use to guide artists in creating similar works,” she explains. “AI assists in visualizing and conveying my concepts effectively, while still preserving the artist’s individual touch. I am careful not to overshadow the natural talent of the artists.”
In other innovative uses of technology, Woodman has been involved in projects like Ara in Jupiter, Fla., featuring a custom digital wall covering. This high-resolution, Type II vinyl creation included metallic elements, offering a luminous effect that captivates guests.
Additionally, she is part of a project that involves retrofitting a restaurant’s bar ceiling with technology that mimics a starlit sky, twinkling and syncing with music rhythms.
“Technology is here to stay, so the challenge is how we can integrate it to enhance our client projects in the most effective ways,” Woodman poses.
Turning to other innovative techniques, Vincent Celano of Celano Design Studio in New York City, utilizes video mapping in his designs. At Meximodo in Metuchen, N.J., he crafted a dynamic back bar design split by a Mexican tile arch featuring La Catrina, a traditional Day of the Dead figure. Periodically, La Catrina animates the space with winks, kisses, or a shower of petals, adding whimsical surprises for the patrons.
Local Resources
The mountain pine beetle has devastated over 100 million acres of forest across the Western U.S. and Canada, significantly impacting Colorado. Geneva Kowalski, owner and architect at Studio K2 Architecture in Denver, sees an opportunity in this adversity. “Using the timber from these trees introduces local elements into restaurant designs,” she explains.
Incorporating this wood is not only a nod to local culture but also a sustainable and economical choice that enhances the connection to nature and resonates with the local community. Since the wood is unsuitable for structural purposes, it finds new life in decorative elements such as furniture, paneling along bars, or ceiling installations. “This approach not only supports sustainability goals but also fosters a deeper local connection,” Kowalski adds. The beetle-infested wood is also notable for a unique blue hue that lends an exclusive character to the interiors.
Kowalski also notes an increased use of live edge wood in restaurant settings, utilizing robust materials like dark walnut for tables, countertops, and shelving, further emphasizing the bond with the local environment and outdoor aesthetics.
According to Toast Supporting local artisans and craftspeople has become integral to restaurant design. This approach not only creates unique environments but also strengthens community ties and supports local economies. Additionally, this trend aligns with the growing consumer demand for sustainable practices, as sourcing locally reduces carbon footprints and supports small businesses.
Architectural Integration of Design
Courtnye Blair, a senior interior designer at Parker-Torres Design in Boston, points out a shift towards integrating design elements like lighting and craftsmanship into the architecture of restaurants rather than adding them as mere decorations.
At the Fairmont Kea Lani in Maui, Hawaii, Parker-Torres’ senior designer Regan McLean collaborated with a local cultural advisor to feature a hand-carved piece as the focal point of the back bar. Using monkeypod wood, the design connects various areas of the restaurant, extending from the entrance across the ceiling to the bar, creating a cohesive and immersive environment. “Integration is key to achieving a sense of specialty and detailed craftsmanship,” Blair remarks.
Further, at the Ritz-Carlton’s Club Lounge in Naples, Fla., Blair harmonized the lighting with the restaurant’s narrative. A standout light fixture above a dining table is linked visually to two ornamental fans, enhancing the decor and adding a layer of intrigue to the dining experience.
Standout Bar Faces
Blair observes that bar fronts are increasingly becoming the centerpiece of restaurant design, transcending their traditional role as mere counter space. At the Ritz-Carlton, Naples’ Nolita restaurant, she enhanced the bar front with a rich maroon hue accented by gold metal details. In the same resort’s Sofra restaurant, the bar face is adorned with textured, patterned tiles, adding a sculptural and dimensional feel to the space. “We’re crafting bars to be integral parts of the space, not just standalone features,” she adds.
Blair emphasizes that these visually striking bars not only captivate diners at their tables but also create memorable first impressions as guests enter the restaurant.
Atmospheric Dining
Nicole Herman, founder and principal designer at Social Design Studio in Scottsdale, Ariz., notes a shift towards moodier restaurant atmospheres, characterized by rich textures, advanced sound systems, and a distinct ambiance.
Herman, in collaboration with RDM Hospitality, introduced Etta’s in Scottsdale this fall, which uses subtle lighting to create an intimate atmosphere, complemented by dramatic lighting and a DJ booth to adapt the mood throughout the evening.
Restaurants are adopting this ‘vibe dining’ approach not just for photogenic moments but to offer a holistic experiential dining, Herman explains. DJ booths are incorporated into the design in various ways; at Etta’s, the booth mirrors the bar’s aesthetic with spotlighting, while at Guest House in Austin, it features a distinct hat shape, enhancing the venue’s entertainment appeal.
Valverde echoes the sentiment, noting an uptick in DJ booths in restaurants as clients seek to extend operational hours and boost revenue. For instance, at Snowbird in Frisco, Texas, the second-floor DJ booth offers guests an entertainment option without the need to go elsewhere.
Valverde also stresses the importance of DJ booths blending into the decor to avoid empty looks during quieter weekdays, suggesting they double as service bars or tables.
Outdoor Dining Experiences
Caryn Paradis, owner of Studio Paradis in Chester, Conn., is redefining restaurant patios with comprehensive designs that feature fire pits, lounge areas, a large chef’s table, bench seating, and fully equipped bars under protective structures with heating and cooling options.
To tackle adverse weather, restaurants are adopting robust steel structures or removable canvas covers, with Paradis also designing branded blankets to enhance the outdoor aesthetic.
“These spaces are meticulously designed, complete with custom furnishings, lighting, heating, water features, and durable materials like tiles and pavers,” she notes, pointing out that such innovations are underutilized resources in exterior design.
Under One Roof
Paradis is responding to consumer demands for varied dining experiences within a single venue. She recently designed a venue offering a quaint wine bar, a formal dining area, and a cozy tavern, all under one roof, providing a space suitable for any occasion.
Spurrier’s Gridiron Grille in Gainesville, Fla., exemplifies this concept with multiple dining and entertainment options, including a podcast room that doubles as a private dining space, a trophy room, rooftop dining, and distinct bar spaces, each offering a unique ambiance.
Accessibility in Bar Seating
Traci Weems, principal at GTM Architects in Bethesda, Md., highlights the ongoing challenge of accommodating wheelchair users at bars. Typically, ADA seating is an afterthought, often situated near less desirable areas like service stations.
Weems advocates for integrated design solutions, such as her project at a seafood venue where ADA seating was initially placed by the oyster shucking station, making it a prime spot, although it was later relocated due to layout constraints. At dLeña in Washington, D.C., she designed a bar that curves and lowers to create an inclusive, appealing spot for wheelchair users.
Dr. Carol Bentel of Bentel & Bentel Architects offers another innovative solution with a bar design at Hunter Restaurant in East Norwich, N.Y., where the bar seamlessly transitions to ADA-compliant seating, turning it into a coveted spot for all patrons.
3D Modeling
Andrew Lengel, the retail, food, and beverage director at NELSON Worldwide in Minneapolis, notes that Building Information Modeling (BIM) is a burgeoning technology in the restaurant sector. BIM transforms traditional 2D designs into 3D models, enhancing spatial visualization and speeding up the design review process. “It allows for the creation of volume and space, offering a faster way to visualize projects in three dimensions,” he explains.
While BIM adoption in the restaurant industry has been slow, mainly due to cost concerns, it’s gaining traction among global and fast-casual dining brands.
Lengel highlights BIM’s potential to improve project coordination across mechanical, engineering, and construction teams. It often identifies design conflicts early, reducing errors and subsequent modifications. “BIM allows us to foresee and resolve potential issues before they become problematic, particularly by ensuring compatibility of structural components like connectors and bolts within steel beams, or optimizing seating arrangements,” he adds.
David Shove-Brown, a partner at the Washington D.C.-based architecture and design firm //3877, utilizes 3D technology to share detailed project models with stakeholders, including restaurant owners. “The final construction often matches the initial renderings perfectly, which not only meets but exceeds client expectations,” he notes. This level of precision assists all parties in making informed decisions early in the process, helping to avert potential issues.
Moreover, Shove-Brown points out an innovative marketing application of this technology: creating QR codes from 3D models. These codes can be displayed at construction sites or online, allowing potential customers to virtually explore the space before it opens, thereby building anticipation and excitement.
FAQ’s
What is the future of the restaurant industry?
Sales are up: The foodservice industry is forecast to reach $1 trillion in sales in 2024. Restaurants are hiring: The industry workforce is projected to grow by 200,000 jobs, for total industry employment of 15.7M by the end of 2024. 45% of operators need more employees to meet customer demand.
Why is designing the restaurant entrance important?
Designing the entrance of a restaurant is crucial because it sets the initial impression for patrons, significantly influencing their overall dining experience and decision to return. An appealing entrance can attract new customers and enhance the establishment’s brand image. Elements such as signage, ambient music, strategic lighting, and thoughtful décor combine to create a welcoming atmosphere that entices guests and reflects the restaurant’s style and quality from the moment they step through the door.
What is happening to the restaurant industry?
The restaurant industry is undergoing significant challenges and transformations. Customers are facing steep prices when dining out, turning meals into costly affairs, while restaurant operators grapple with diminishing margins. Factors such as soaring ingredient costs, escalating operational expenses, and tipping fatigue are contributing to this strain. Additionally, patrons now have heightened expectations for their dining experiences and are becoming more price-sensitive, all of which are reshaping the dynamics of the industry.
What are the trends for 2025 restaurants?
Looking ahead to 2025, restaurant trends are set to captivate with an emphasis on health and flavor. Menus will feature an array of wellness-promoting mushrooms, innovative dishes infused with honey and a touch of spice, along with the rich, bold flavors of Southeast Asia. As preferences evolve, today’s consumers are increasingly seeking dishes that not only tantalize their taste buds but also align with values of sustainability, cost-effectiveness, and overall well-being.
How does restaurant design and layout impact customer experience?
The design and configuration of a restaurant significantly influence the customer experience. The choice of layout, space allocation, and floor planning not only determines the aesthetic ambiance of your establishment but also plays a crucial role in functionality. It’s essential that the interior design is not only visually appealing but also practical and conducive to a positive dining experience.