Restaurant interior designers are facing greater challenges now as customers are getting to be more discerning and demanding. They want comfort, beauty and innovation at the same time, and delivering all of these in a satisfactory package may be a daunting task for quite a few restaurant interior designers. The good news is, it need not really be all that hard.
The Wikipedia entry on interior design makes the task appear to be quite a daunting endeavour. It says, “The work of an interior designer draws upon many disciplines including environmental psychology, architecture, product design, and traditional decoration (aesthetics and cosmetics).” Of course, few of us can claim to be masters of all the disciplines mentioned. So is there an easy way out? Actually, yes. You don’t even have to spend a ton of money to get the desired effect in restaurant interior design. All you have to do is keep in mind certain basics. what is the colour of your restaurant?
When I went to see a talk given by Kevin McLoud on his book COLOUR, he mentioned that he was constantly asked by people “what colour should I paint my room”. He rather wittingly said “paint it cream”. I was expecting him to give some complicated answer regarding space, and appropriateness. It is the universal colour of safeness. It is near to impossible to decide on a colour for a space without seeing it in context. But I believe Kevin’s advice is helpful as a starting point. In most cases cream or white are colours that are ideal to enable the space to stay light and bright and practical. However, if every interior was this colour the world would be a boring place.
In a restaurant one needs to think through this process and start with defining what the brand is, where the space is positioned and who is the target audience. Below is a selection of colours that have been pulled together whilst being inspired by the adjacent photograph. The palette is diffused and harmonious. These colours could be used through out the space in different materials, wall colours and fittings.
In a restaurant it is good to use a far wider range of colours to fulfil any demands from the brand identity. If we were looking at the other end of the palette we would be suggesting aubergine, charcoal and fawn as below.
We specialise in developing colour palette for our clients, so that we can make a big change to a restaurant space without having to spend a fortune. If you would like us to speak with you about developing a new colour palette for your restaurant, please do not hesitate to contact us at firstname.lastname@example.org