Commercial restaurant interior design presents a host of different challenges from commercial interiors in general. Whether the restaurant is quick service or a cafe, a bistro or a bar, customers are not just passing through after making a purchase, but are expected to stay and enjoy it. What they purchase is not just delivered and displayed, but prepared and served on site.While it is obvious that restaurants engage the senses of taste and smell in a way that is distinct from other retail spaces, what may be less obvious is how the engagement of the other senses affects the gustatory experience. Put another way, a restaurant needs to look, feel and even sound just as good as how the food it serves tastes and smells.These considerations must all be addressed in every aspect of a commercial restaurant interior design, from the concept and branding, to layout and operations, all the way up to the entire customer experience.Embracing the Culinary ConceptThe heart of any restaurant is its cuisine, and the design of most successful restaurants build upon their cuisine rather than independently of it. As cuisine is often a direct reflection of culture, it is recommended to include cultural influences throughout the commercial restaurant interior design. This can be done by:Including images that represent the culture or region that produced the cuisineUsing materials that can be found in or are associated with that regionChoosing colours and textures to align with the cultural aestheticPlaying the appropriate music, ideally by artists from that regionPlacing furniture or other elements that reinforce the cultural experienceEnabling customers to dine as though they were actually in the region it is from becomes even more important when it is not native to the restaurant’s locale. An example of this would be floor seating and allowing guests to eat with their hands in a Moroccan restaurant in New York. This creates an immersive dining experience that engages all the senses and even enhances the flavour of the food.Incorporating Branding ElementsOne way to look at branding is to think of the restaurant as a person—say, the chef, or the restaurant owner. Branding is all about making it easier for people—that is, potential patrons, to get to know the person who embodies the restaurant.What is this person like? What drives this person to prepare and serve this kind of cuisine? What is the most important thing to this person? Is this person likeable and would customers want to become friends?These aspects of the restaurant’s “personality” or branding can be expressed in the commercial restaurant interior design, from logo and signage to every other design element, visual or otherwise. Doing so provides a cohesive brand experience for customers throughout the restaurant; that is to say, the customer gets to know the restaurant well. Recommendations for incorporating branding elements into the interior design include:Considering brand values in the layout and choice of furniture. If the “person” or the restaurant’s brand prioritises the comfort of customers, the layout is not going to cram as many of them as possible into the dining area, nor seat them on bare hardwood chairs.Paying special attention to the signage and entry ways, as this is the all-important “first impression” customers will have when the “person” meets them and invites them to dine.Focusing on the menu design which, while not directly related to interior design, is still a visual element that can be seen within the space and contribute to the overall branding.Using branding colours thoughtfully. Just because a restaurant’s logo is yellow and white, for instance, does not necessarily mean that everything in the restaurant should be yellow and white. Colours can be used as accents and be incorporated seamlessly into a design by a good commercial fitouts provider.Crafting the AtmosphereSetting the right mood for customers who come into the restaurant sets the stage for their entire dining experience. Whether customers come for an intimate dinner or a celebratory get-together, the restaurant must look as though it was expressly “made for the moment” or the perfect setting for that particular meal.Commercial restaurant interior designers will know the best combinations of lighting, colour and texture to create this setting while maintaining a balance between comfort and functionality. Suggestions for further enhancing the ambience of a restaurant’s interiors include:Adjusting the lighting to the time of day Adjusting the seating arrangement to group sizeKeeping all areas of the restaurant well-litKeeping music on-brand and at the right volumeKeeping the restaurant clean and well-organisedLeveraging colour psychology to create a mood-setting paletteNote that a carefully crafted atmosphere can have a positive effect on the amount of time customers spend at the restaurant, as well as how much they spend. A great experience will also very likely lead to patronage and advocacy.Optimising Layout for Efficiency and FlowRestaurants are some of the fastest-paced and busiest commercial spaces, which means that the entire space, from the kitchen to the dining area must be laid out for efficiency and flow.A general rule of thumb to start with is to allocate 40% of the entire space to the kitchen and the rest to the dining area.Figuring out how many tables to place in the dining area is a delicate balancing act between restaurant type, customer comfort and profitability. While more tables may mean more revenue, it may also mean less comfortable seating and misalignment with the brand as well as hamper traffic flow for both customers and servers. Recommendations for optimising layout in commercial restaurant interior design include:Making sure each guest or seat has about 3 square metres (about double for higher end restaurants)Making sure there is about half a metre between seated guests and more than half a metre between table cornersMaking sure there is a clear pathway to the fire exitAllowing space for people with disabilities to be able to pass through Allowing ample space for restrooms (with separate restrooms for staff if possible)Strategically placing server stations to be easily accessible but out of the wayAlso consider whether the restaurant could or should accommodate a bar, waiting area or pickup area for deliveries.Considering Operational PracticalityThe best and arguably the only way to plan out the kitchen area is to collaborate with chefs and their team members during the development of a commercial restaurant interior design. As the ones who will actually be using the space, they will be able to provide invaluable, practical insight into ways for increasing efficiency during food preparation and service.Recommendations for making optimal use of kitchen space vary according to kitchen size as well as the size and type of the appliances, e.g. walk-in vs. reach-in freezers:Arrange smaller kitchens according to the different stages of food preparation, starting with order receiving and ending with service, and keeping auxiliary areas for storage and dishwashing separate.Smaller kitchens may also benefit from mobile shelves and racks that make it easy to find ingredients, clear counter space, and move things around.Shelves or storage space built into countertops also keep ingredients handy while saving food preparation space.Larger kitchens can have auxiliary areas in between food preparation and service stations for easy access to ingredients and clean cookware.Invest in right-sized appliances such as freezers and multifunctional equipment such as ranges and food processors to save space.Commercial restaurant interior design may also integrate digital solutions such as smart kitchen automation systems to streamline operations. These systems track inventory and the temperature in cold storage units, as well as facilitate processes such as table reservations and food deliveries.Showcasing Culinary ArtistryBeing able to watch the chef prepare dishes or a barista prepare beverages is often a highlight of the dining experience. This has led many restaurants to choose an open kitchen concept for their commercial restaurant interior design. While this concept engages customers and inspires chefs to do their best, it could bring customers into contact with certain aspects of food preparation such as heat and clutter that are best left in a closed kitchen.There are other ways, however, to showcase the culinary artistry of chefs and their teams such as display areas for finished products as well as ingredients, and artistic plating and presentation techniques. Suggestions for enhancing this showcase include the following:Arrange food according to height and balance the arrangement.Avoid using blue plates, or choose plate colours that complement the food.Cut food into regular geometric shapes.Display smaller serving sizes because they are usually easier to style.Make sure the display is never empty or has empty spaces.Make sure not to cram too much into the display case.Place food on the plate in such a way as to make it look taller.Slice meat, fish and vegetables horizontally and fan out the slices.Stack vegetable or meat slices with contrasting colours or textures.Use edible decorations or make sure everything on a plate is edible.Use the empty space on a plate to draw attention to the food on it.Creating Memorable Focal PointsInteresting pieces of furniture or accent pieces are typically what interior designers use to create focal points within a space. When it comes to commercial restaurant interior design, it makes sense to use pieces which tie in with the restaurant’s branding and cuisine. The basic principle of using furniture and accents as focal points still applies when it comes to designing bar areas and drink displays. Because of the way revenue from alcohol can potentially increase overall profitability, many restaurants include a bar or a wine cellar in their layout. Recommendations for designing the bar area include making sure that:The design stands out from the rest of the restaurant while still aligning with the overall look and feelThe design attracts and encourages customers to spend time thereThe bar itself does not impede traffic flow around the restaurant for staff and customersSeating is not cumbersome and is easy to move aroundGlassware is complete, creative and complements the restaurant’s design as a wholeArt pieces, photography or other accents are used thoughtfullyOther areas that may serve as focal points for the restaurant include dessert counters or merchandise displays.Balancing Private and Social SpacesRestaurants must be ready to accommodate guests no matter how many of them come at a time, which is why versatile seating arrangements are a must for commercial restaurant interior design. Considerations must be made, however, not only for the number of seats and tables but the size and type, which will depend on the restaurant’s target customers.Large, rectangular or round tables are ideal for family restaurants, for instance, while smaller tables that seat two would be better suited for intimate fine dining. Bar seating should also be considered, with stools ideally a little over half a metre apart and a little over a metre away from the bar itself. For alfresco seating, be sure to allow a comfortable distance from passersby.Recommendations for designing seating arrangements for different party sizes include:Using anchored booths to make the most of floor space and provide privacyUsing movable tables and seats to accommodate people with disabilities and older adultsTemporary or movable partitions to divide large open floor plans as neededCreating separate or enclosed dining rooms for small groupsEnhancing Guest Comfort and ExperienceWith its primary focus on comfort and customer experience, commercial restaurant interior design must continually evolve to find ways of making that experience even more pleasant and unforgettable. Customers will be seated for most of their time at the restaurant, making comfortable seats absolutely indispensable, as is ample space between tables. Proper heating, ventilation and air conditioning or HVAC is another must for ensuring guest comfort, with special considerations for outdoor dining areas such as fans and insect control systems. Programmable thermostats can go a long way toward sustainable climate control, as most of a restaurant’s energy consumption goes to HVAC. Climate control for the restaurant’s restrooms should likewise not be overlooked.Thoughtful amenities such as table hooks for handbags, coat check facilities and waiting areas are also very much appreciated by customers. Waiting areas should be designed to keep guests cosy and occupied, which can be done with free WiFi and screens featuring interactive content or menus.Harmonising Functionality and AestheticsIf creative commercial restaurant interior design was the bare bones of a space, furniture and fixtures might be said to flesh it out. There are several considerations when it comes to furnishing a restaurant, not the least of which is striking a balance between durability, comfort, visual appeal and alignment with the brand. Other considerations include:Budget. While good quality furniture is vital, expenditure on it should not affect allocations for other restaurant expenses.Cuisine type. As mentioned in the section on Culinary Concept, Moroccan cuisine, for example, would call for floor cushions and low tables.Outdoor areas. Materials for chairs, tables and other fixtures must be able to withstand the elements or easily brought in and stored.Restaurant type. Furniture selections for a cafe, for instance, may not be suitable for a bar.Target customers. Clean lines and solid colours may appeal more to a younger clientele. High chairs should also be standard in family restaurants. When planning the furnishing for a restaurant, it is recommended to list every piece of furniture for each area as well as local or easily accessible furniture suppliers. This will help manage costs as well as facilitate delivery and repairs or replacements.It is also recommended to use multifunctional furniture and fixtures where possible, and to incorporate storage solutions not just for the kitchen but for other restaurant supplies such as table linens.Navigating Noise Control and AcousticsKeeping noise under control is a particular challenge for commercial restaurant interior design. The inevitable noise of kitchen hustle and bustle needs to be filtered out in the dining area, where the noise level grows together with the number of guests. This especially holds true for restaurants in open or high-ceiling spaces such as malls, airports and sidewalks.Because of its impact on crafting an ideal dining atmosphere and customer experience, restaurant noise can and should be controlled through the following measures:Chair and table leg caps to prevent noise produced by moving or draggingFlooring options such as cork, vinyl, carpeting and noise-reduction pads that absorb noise or are less noisy when walked onPlacing noisy equipment such as blenders and air conditioners away from the dining areaNoise-reducing wall and ceiling panels or tilesSoft table linens and curtains to absorb soundPlaying unobtrusive music at the right volume Closing off areas with larger groups of dinersCase Studies: Remarkable Restaurant Interior DesignsLocated at the Auckland International Airport, Vantage Bar takes the traditional sports bar concept to the next level through the creative use of a two-floor layout with mezzanine. On top of design and project management, Greater Group oversaw procurement of furniture, fixtures and AV equipment including the giant screens for the games, all visible from every seat in the house.As an archetype of commercial restaurant interior design for cafes, Maxx Coffee in North Jakarta’s upscale Kelapa Gading district is perfect for cosy introspection or sharing a coffee with friends. Cushioned booth seating, a restrained orange and green palette, soft, warm lighting and an enclosed outdoor area with well-appointed greenery are among the highlights of this well-executed design which Greater Group tailor-fit to the coffee chain’s branding.Also orchestrated by Greater Group in North Jakarta, The Harvest is a leading Indonesian bakery and pastry brand whose objective for its 320-square metre space was to provide a welcoming brand experience for its younger target customers. From the central island product display to the glass showcases and merchandising shelves, the patisserie is a pastry-lover’s paradise waiting to be explored. Ingredients and baking tools on display also provide points of interest while soft and snug seating arrangements encourage customers to stay and enjoy the wide selection of goodies.Revitalise the Dining Experience with Standout DesignTo design a restaurant is to design a multi-sensory experience for customers that no other type of retail space can provide. Therein lies the unique challenge of commercial restaurant interior design which, when planned and executed successfully, not only sets the stage for an exceptional dining experience but even enhances the taste and quality of the cuisine.The challenge is a formidable one, given the multiple elements involved, from branding and atmosphere to layout and aesthetics, and meeting that challenge will depend greatly on the type and cuisine of the restaurant and the creativity of its design.Restaurants of every type can and do succeed, however, in creating unforgettable experiences for their clientele, with the best of them paying extra attention to detail in their design and daring to take creative risks. Be among the bold and innovative brands making calculated yet spirited interior design choices that continue to turn their delighted customers into loyal patrons, today.Greater Group is a multi-disciplinary global retail design agency. We have been creating award-winning retail spaces, customer experiences and workplaces since 1989, utilising our combined expertise to deliver high-impact, high-return design, fit-out and manufacturing solutions and provide clients with one point of contact throughout.Contact us at contact@thegreatergroup.com to discuss how we can elevate your brand through innovative, future-proof retail design solutions.Share :
Commercial restaurant interior design presents a host of different challenges from commercial interiors in general. Whether the restaurant is quick service or a cafe, a bistro or a bar, customers are not just passing through after making a purchase, but are expected to stay and enjoy it. What they purchase is not just delivered and displayed, but prepared and served on site.While it is obvious that restaurants engage the senses of taste and smell in a way that is distinct from other retail spaces, what may be less obvious is how the engagement of the other senses affects the gustatory experience. Put another way, a restaurant needs to look, feel and even sound just as good as how the food it serves tastes and smells.These considerations must all be addressed in every aspect of a commercial restaurant interior design, from the concept and branding, to layout and operations, all the way up to the entire customer experience.Embracing the Culinary ConceptThe heart of any restaurant is its cuisine, and the design of most successful restaurants build upon their cuisine rather than independently of it. As cuisine is often a direct reflection of culture, it is recommended to include cultural influences throughout the commercial restaurant interior design. This can be done by:Including images that represent the culture or region that produced the cuisineUsing materials that can be found in or are associated with that regionChoosing colours and textures to align with the cultural aestheticPlaying the appropriate music, ideally by artists from that regionPlacing furniture or other elements that reinforce the cultural experienceEnabling customers to dine as though they were actually in the region it is from becomes even more important when it is not native to the restaurant’s locale. An example of this would be floor seating and allowing guests to eat with their hands in a Moroccan restaurant in New York. This creates an immersive dining experience that engages all the senses and even enhances the flavour of the food.Incorporating Branding ElementsOne way to look at branding is to think of the restaurant as a person—say, the chef, or the restaurant owner. Branding is all about making it easier for people—that is, potential patrons, to get to know the person who embodies the restaurant.What is this person like? What drives this person to prepare and serve this kind of cuisine? What is the most important thing to this person? Is this person likeable and would customers want to become friends?These aspects of the restaurant’s “personality” or branding can be expressed in the commercial restaurant interior design, from logo and signage to every other design element, visual or otherwise. Doing so provides a cohesive brand experience for customers throughout the restaurant; that is to say, the customer gets to know the restaurant well. Recommendations for incorporating branding elements into the interior design include:Considering brand values in the layout and choice of furniture. If the “person” or the restaurant’s brand prioritises the comfort of customers, the layout is not going to cram as many of them as possible into the dining area, nor seat them on bare hardwood chairs.Paying special attention to the signage and entry ways, as this is the all-important “first impression” customers will have when the “person” meets them and invites them to dine.Focusing on the menu design which, while not directly related to interior design, is still a visual element that can be seen within the space and contribute to the overall branding.Using branding colours thoughtfully. Just because a restaurant’s logo is yellow and white, for instance, does not necessarily mean that everything in the restaurant should be yellow and white. Colours can be used as accents and be incorporated seamlessly into a design by a good commercial fitouts provider.Crafting the AtmosphereSetting the right mood for customers who come into the restaurant sets the stage for their entire dining experience. Whether customers come for an intimate dinner or a celebratory get-together, the restaurant must look as though it was expressly “made for the moment” or the perfect setting for that particular meal.Commercial restaurant interior designers will know the best combinations of lighting, colour and texture to create this setting while maintaining a balance between comfort and functionality. Suggestions for further enhancing the ambience of a restaurant’s interiors include:Adjusting the lighting to the time of day Adjusting the seating arrangement to group sizeKeeping all areas of the restaurant well-litKeeping music on-brand and at the right volumeKeeping the restaurant clean and well-organisedLeveraging colour psychology to create a mood-setting paletteNote that a carefully crafted atmosphere can have a positive effect on the amount of time customers spend at the restaurant, as well as how much they spend. A great experience will also very likely lead to patronage and advocacy.Optimising Layout for Efficiency and FlowRestaurants are some of the fastest-paced and busiest commercial spaces, which means that the entire space, from the kitchen to the dining area must be laid out for efficiency and flow.A general rule of thumb to start with is to allocate 40% of the entire space to the kitchen and the rest to the dining area.Figuring out how many tables to place in the dining area is a delicate balancing act between restaurant type, customer comfort and profitability. While more tables may mean more revenue, it may also mean less comfortable seating and misalignment with the brand as well as hamper traffic flow for both customers and servers. Recommendations for optimising layout in commercial restaurant interior design include:Making sure each guest or seat has about 3 square metres (about double for higher end restaurants)Making sure there is about half a metre between seated guests and more than half a metre between table cornersMaking sure there is a clear pathway to the fire exitAllowing space for people with disabilities to be able to pass through Allowing ample space for restrooms (with separate restrooms for staff if possible)Strategically placing server stations to be easily accessible but out of the wayAlso consider whether the restaurant could or should accommodate a bar, waiting area or pickup area for deliveries.Considering Operational PracticalityThe best and arguably the only way to plan out the kitchen area is to collaborate with chefs and their team members during the development of a commercial restaurant interior design. As the ones who will actually be using the space, they will be able to provide invaluable, practical insight into ways for increasing efficiency during food preparation and service.Recommendations for making optimal use of kitchen space vary according to kitchen size as well as the size and type of the appliances, e.g. walk-in vs. reach-in freezers:Arrange smaller kitchens according to the different stages of food preparation, starting with order receiving and ending with service, and keeping auxiliary areas for storage and dishwashing separate.Smaller kitchens may also benefit from mobile shelves and racks that make it easy to find ingredients, clear counter space, and move things around.Shelves or storage space built into countertops also keep ingredients handy while saving food preparation space.Larger kitchens can have auxiliary areas in between food preparation and service stations for easy access to ingredients and clean cookware.Invest in right-sized appliances such as freezers and multifunctional equipment such as ranges and food processors to save space.Commercial restaurant interior design may also integrate digital solutions such as smart kitchen automation systems to streamline operations. These systems track inventory and the temperature in cold storage units, as well as facilitate processes such as table reservations and food deliveries.Showcasing Culinary ArtistryBeing able to watch the chef prepare dishes or a barista prepare beverages is often a highlight of the dining experience. This has led many restaurants to choose an open kitchen concept for their commercial restaurant interior design. While this concept engages customers and inspires chefs to do their best, it could bring customers into contact with certain aspects of food preparation such as heat and clutter that are best left in a closed kitchen.There are other ways, however, to showcase the culinary artistry of chefs and their teams such as display areas for finished products as well as ingredients, and artistic plating and presentation techniques. Suggestions for enhancing this showcase include the following:Arrange food according to height and balance the arrangement.Avoid using blue plates, or choose plate colours that complement the food.Cut food into regular geometric shapes.Display smaller serving sizes because they are usually easier to style.Make sure the display is never empty or has empty spaces.Make sure not to cram too much into the display case.Place food on the plate in such a way as to make it look taller.Slice meat, fish and vegetables horizontally and fan out the slices.Stack vegetable or meat slices with contrasting colours or textures.Use edible decorations or make sure everything on a plate is edible.Use the empty space on a plate to draw attention to the food on it.Creating Memorable Focal PointsInteresting pieces of furniture or accent pieces are typically what interior designers use to create focal points within a space. When it comes to commercial restaurant interior design, it makes sense to use pieces which tie in with the restaurant’s branding and cuisine. The basic principle of using furniture and accents as focal points still applies when it comes to designing bar areas and drink displays. Because of the way revenue from alcohol can potentially increase overall profitability, many restaurants include a bar or a wine cellar in their layout. Recommendations for designing the bar area include making sure that:The design stands out from the rest of the restaurant while still aligning with the overall look and feelThe design attracts and encourages customers to spend time thereThe bar itself does not impede traffic flow around the restaurant for staff and customersSeating is not cumbersome and is easy to move aroundGlassware is complete, creative and complements the restaurant’s design as a wholeArt pieces, photography or other accents are used thoughtfullyOther areas that may serve as focal points for the restaurant include dessert counters or merchandise displays.Balancing Private and Social SpacesRestaurants must be ready to accommodate guests no matter how many of them come at a time, which is why versatile seating arrangements are a must for commercial restaurant interior design. Considerations must be made, however, not only for the number of seats and tables but the size and type, which will depend on the restaurant’s target customers.Large, rectangular or round tables are ideal for family restaurants, for instance, while smaller tables that seat two would be better suited for intimate fine dining. Bar seating should also be considered, with stools ideally a little over half a metre apart and a little over a metre away from the bar itself. For alfresco seating, be sure to allow a comfortable distance from passersby.Recommendations for designing seating arrangements for different party sizes include:Using anchored booths to make the most of floor space and provide privacyUsing movable tables and seats to accommodate people with disabilities and older adultsTemporary or movable partitions to divide large open floor plans as neededCreating separate or enclosed dining rooms for small groupsEnhancing Guest Comfort and ExperienceWith its primary focus on comfort and customer experience, commercial restaurant interior design must continually evolve to find ways of making that experience even more pleasant and unforgettable. Customers will be seated for most of their time at the restaurant, making comfortable seats absolutely indispensable, as is ample space between tables. Proper heating, ventilation and air conditioning or HVAC is another must for ensuring guest comfort, with special considerations for outdoor dining areas such as fans and insect control systems. Programmable thermostats can go a long way toward sustainable climate control, as most of a restaurant’s energy consumption goes to HVAC. Climate control for the restaurant’s restrooms should likewise not be overlooked.Thoughtful amenities such as table hooks for handbags, coat check facilities and waiting areas are also very much appreciated by customers. Waiting areas should be designed to keep guests cosy and occupied, which can be done with free WiFi and screens featuring interactive content or menus.Harmonising Functionality and AestheticsIf creative commercial restaurant interior design was the bare bones of a space, furniture and fixtures might be said to flesh it out. There are several considerations when it comes to furnishing a restaurant, not the least of which is striking a balance between durability, comfort, visual appeal and alignment with the brand. Other considerations include:Budget. While good quality furniture is vital, expenditure on it should not affect allocations for other restaurant expenses.Cuisine type. As mentioned in the section on Culinary Concept, Moroccan cuisine, for example, would call for floor cushions and low tables.Outdoor areas. Materials for chairs, tables and other fixtures must be able to withstand the elements or easily brought in and stored.Restaurant type. Furniture selections for a cafe, for instance, may not be suitable for a bar.Target customers. Clean lines and solid colours may appeal more to a younger clientele. High chairs should also be standard in family restaurants. When planning the furnishing for a restaurant, it is recommended to list every piece of furniture for each area as well as local or easily accessible furniture suppliers. This will help manage costs as well as facilitate delivery and repairs or replacements.It is also recommended to use multifunctional furniture and fixtures where possible, and to incorporate storage solutions not just for the kitchen but for other restaurant supplies such as table linens.Navigating Noise Control and AcousticsKeeping noise under control is a particular challenge for commercial restaurant interior design. The inevitable noise of kitchen hustle and bustle needs to be filtered out in the dining area, where the noise level grows together with the number of guests. This especially holds true for restaurants in open or high-ceiling spaces such as malls, airports and sidewalks.Because of its impact on crafting an ideal dining atmosphere and customer experience, restaurant noise can and should be controlled through the following measures:Chair and table leg caps to prevent noise produced by moving or draggingFlooring options such as cork, vinyl, carpeting and noise-reduction pads that absorb noise or are less noisy when walked onPlacing noisy equipment such as blenders and air conditioners away from the dining areaNoise-reducing wall and ceiling panels or tilesSoft table linens and curtains to absorb soundPlaying unobtrusive music at the right volume Closing off areas with larger groups of dinersCase Studies: Remarkable Restaurant Interior DesignsLocated at the Auckland International Airport, Vantage Bar takes the traditional sports bar concept to the next level through the creative use of a two-floor layout with mezzanine. On top of design and project management, Greater Group oversaw procurement of furniture, fixtures and AV equipment including the giant screens for the games, all visible from every seat in the house.As an archetype of commercial restaurant interior design for cafes, Maxx Coffee in North Jakarta’s upscale Kelapa Gading district is perfect for cosy introspection or sharing a coffee with friends. Cushioned booth seating, a restrained orange and green palette, soft, warm lighting and an enclosed outdoor area with well-appointed greenery are among the highlights of this well-executed design which Greater Group tailor-fit to the coffee chain’s branding.Also orchestrated by Greater Group in North Jakarta, The Harvest is a leading Indonesian bakery and pastry brand whose objective for its 320-square metre space was to provide a welcoming brand experience for its younger target customers. From the central island product display to the glass showcases and merchandising shelves, the patisserie is a pastry-lover’s paradise waiting to be explored. Ingredients and baking tools on display also provide points of interest while soft and snug seating arrangements encourage customers to stay and enjoy the wide selection of goodies.Revitalise the Dining Experience with Standout DesignTo design a restaurant is to design a multi-sensory experience for customers that no other type of retail space can provide. Therein lies the unique challenge of commercial restaurant interior design which, when planned and executed successfully, not only sets the stage for an exceptional dining experience but even enhances the taste and quality of the cuisine.The challenge is a formidable one, given the multiple elements involved, from branding and atmosphere to layout and aesthetics, and meeting that challenge will depend greatly on the type and cuisine of the restaurant and the creativity of its design.Restaurants of every type can and do succeed, however, in creating unforgettable experiences for their clientele, with the best of them paying extra attention to detail in their design and daring to take creative risks. Be among the bold and innovative brands making calculated yet spirited interior design choices that continue to turn their delighted customers into loyal patrons, today.Greater Group is a multi-disciplinary global retail design agency. We have been creating award-winning retail spaces, customer experiences and workplaces since 1989, utilising our combined expertise to deliver high-impact, high-return design, fit-out and manufacturing solutions and provide clients with one point of contact throughout.Contact us at contact@thegreatergroup.com to discuss how we can elevate your brand through innovative, future-proof retail design solutions.Share :