The F&B industry is now alive and well, and is projected to continue doing so, as consumers are educated and passionate about food, drink, and experience, and will continue to prioritize budget for such, for the right destinations. Spaces that aren’t designed well will not survive, however, as there is too much competition and the consumer has higher standards than they have in previous years.
These are the top seven trends in restaurant and bar design that help build the foundation for a successful hospitality venture.
- Originality. A custom, truly original design concept, born out of quality discussion and a great relationship between the owner and designer, always wins and stands the test of time. The best recurring customers that keep the F&B spots going are too dialed to not sniff a knockoff from a mile away. Even though the truly original design concept is initially unknown, you will always get a better outcome, and the process will lead you there.
- Warmth. The world can be cold and harsh, we don’t need it when dining too. There may be some places where consumers are okay with a minimalist dining experience, but most American consumers want and need a dining experience that wraps them in a warm blanket after their stressful day. Or distracts. No pressure, dinner, but we expect you to bring us back to even keel. Multiple, dimmable light sources, all at 2700 kelvin or warmer. Don’t even put recessed in, you don’t need it, and if you have track lighting, it shouldn’t be able to shine in a patron’s eye; it needs to illuminate by being angled toward artwork or architectural elements on the wall.
- Immersion. The best hospitality interior design transports you into another world. Once you walk through the doors, everything in sight should contribute to the same story. It doesn’t have to cost more, it just requires a clear and comprehensive branding and interiors plan. And the payoff is big.
- Multifunction. Maximize what you have to offer by getting your clients to stay longer or return more. It’s completely dependent on each business model and space, but you can offer multiple experiences to entice customers to arrive earlier and stay longer, or visit on days they normally wouldn’t.
- Relevant History. Was there a past business in the space/building/area that people have fond memories of? With the saturating presence of AI and social media, people are leery and tired of superficiality. They want to support restaurants and bars that feel authentic, and nostalgia for a different time brings comfort, joy, and community, which ensures repeat business.
- Exclusivity. If the space is appropriate, a Membership Club with a waitlist creates major demand. A certain area of a restaurant, like a second level or back area, can be exclusive to members, who also get perks. Exclusivity yields consistent patronage and demand in conjunction.
- Chef Focus. “Heard”. Chefs are the new celebrities, (as they should be). Well known chefs always have been, but outside of that small percentage, most have still been back of house, figuratively as well. Not anymore; even for smaller restaurants, giving patrons some information about the person who crafted their culinary delight gives them greater understanding and appreciation, and builds a relationship. Bonus points for being able to break down the wall between the patrons and the kitchen by incorporating part of the kitchen into the dining space. But if that’s not possible, marketing the chef and offering exclusive meet and greet opportunities does suffice. Yes, chef.
It can be scary to break from previous formulas when it comes to bar and restaurant interior design, but it’s necessary to take a step back and allow the concept to develop through originality, and then the vision can carry through the project and result in a quality, efficient, effective, and transformative outcome.