publication date Jan 31, 2015
publication description Food & Beverage Business Review
publication descriptionDecor to Enliven Eating Out
The intertior designing of the restaurant should elevate the restaurant’s guests’ mood, which in turn may influence their repeat visits to the restaurant concerned. According to Sanjiv Malhan, Principal Architect, Office For International Architecture, “A restaurant’s popularity is not only dependent on the food and beverages served, it also greatly depends on the ambiance and decor. These days designing is all about redefining the norms. If you want to get your potential guests inside the door of your restaurant, your design should be very attractive because the first impression, which is the designing part, is always visual.”
Speaking on the basic concepts to be followed while doing restaurant designing, Malhan said that one should take special note of three basic aspects: colour coding, branding and the type of restaurant. “Colour is a successful part in the world of designing. A good colour tone will make your customer remember your restaurant and will promote appetites. Designing also contributes to the brand development of a restaurant. Study the design of the existing brands in the market. When i work on a restaurant design project, I look at it in terms of quality of interior design, branding and positioning of the restaurant. And finally,” he added, “the restaurant type should be kept in mind while designing your restaurant.” Talking about the design aspect of a QSR (quick service restaurant) that leaves a unique impact on the customer, he disclosed, “I recently worked on a QSR project at Hauz Khas Village. There I used blue and sand colour to give it a Persian impact as the restaurant is based on the ‘Faarsi” concept.
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