A Deep Dive into Restaurant Interior Design

The average diner spends 107 minutes in a restaurant, and every one of those minutes is shaped by design. From the moment guests step inside, lighting, colour, texture, and layout begin to influence how they feel and behave. While great food is essential, it’s no longer enough. Today’s diners seek atmosphere – a space that tells a story.

Orka Interiör specialises in creating these immersive environments, where every design choice supports both the guest experience and the restaurant’s operational flow. In modern hospitality, success is often built not just on what’s served, but on where it’s served.

Lighting: Setting the Stage

Lighting is perhaps the most powerful tool in your design arsenal. I’ve seen countless restaurants make the mistake of installing harsh overhead lighting that makes guests feel like they’re in an interrogation room rather than a dining establishment! The key is to create layers of light:

• Ambient lighting provides overall illumination
• Task lighting helps servers and diners read menus and see their food
• Accent lighting highlights architectural features and artwork
• Decorative lighting adds personality and style

The colour temperature of your lighting should shift throughout the day. During lunch service, opt for cooler temperatures (around 4000K) that mimic natural daylight. As evening approaches, transition to warmer tones (2700-3000K) that create an intimate atmosphere.

Pro tip: Install dimmers on every light source. This simple addition gives you complete control over the ambience and allows you to adjust lighting levels as natural light changes throughout the day.

Colour Psychology in Restaurant Design

Colour choices can significantly impact dining behaviour and perception of your space. Here’s what research tells us:

Red and Orange: Stimulate appetite and encourage quick turnover
Blue: Generally suppresses appetite (use sparingly in dining areas)
Green: Associates with freshness and health-conscious dining
Yellow: Creates feelings of happiness, but can cause anxiety in large doses
Earth tones: Promote comfort and longer dining times

The trick is to use these colours strategically. For example, a fast-casual restaurant might incorporate more energetic reds and oranges, while a fine dining establishment might lean toward rich earth tones and deep wines.

Space Planning and Flow

Effective space planning begins with understanding traffic patterns. The ideal layout should:

1. Allow 18-24 inches between occupied chairs
2. Maintain clear pathways at least 36 inches wide
3. Position tables to create natural traffic flows
4. Include a mix of seating options (booths, tables, bar seating)

Remember the 60-30-10 rule when dividing your space:
• 60% for dining areas
• 30% for kitchen and service areas
• 10% for reception and waiting areas

Acoustic Design: The Silent Game-Changer

Poor acoustics can ruin an otherwise perfect dining experience. I’ve seen restaurants with gorgeous designs fail because conversations bounce off hard surfaces, creating an uncomfortably loud environment. Consider these solutions:

• Install sound-absorbing panels disguised as art pieces
• Use upholstered furniture and soft materials
• Add carpet runners in high-traffic areas
• Incorporate plants and living walls that naturally absorb sound
• Install acoustic ceiling treatments

Materials and Textures

The materials you choose should reflect your concept while remaining practical. Here’s my hierarchy of considerations:

Durability: Can it withstand daily wear and tear?
Maintenance: How easy is it to clean and maintain?
Aesthetics: Does it enhance your design concept?
Cost: Does it fit within your budget while delivering value?

Popular material choices include:

• Hardwood flooring (warm, classic, durable)
• Porcelain tiles (easy maintenance, versatile designs)
• Quartz countertops (resistant to stains and scratches)
• Performance fabrics (stain-resistant, long-lasting)

Furniture Selection

Your furniture choices should balance comfort, durability, and style. Some key considerations:

Seating Comfort: Guests should be comfortable for at least 90 minutes
Table Sizing: 24″ square for two tops, 30″ square for four tops
Chair Height: 18″ for standard dining, 30″ for bar seating
Materials: Commercial-grade furniture that can withstand constant use

Branding Through Design

Your interior design should be an extension of your brand story. This doesn’t mean plastering your logo everywhere – it’s about creating a cohesive experience that reflects your restaurant’s personality and values.

For example, if you’re running a farm-to-table concept, you might incorporate:
• Reclaimed wood elements
• Living herb walls
• Open kitchen views
• Natural textures and materials
• Local artisan crafts

Flexibility and Adaptability

The most successful restaurant designs I’ve created include elements of flexibility. This might mean:

• Movable partitions for private dining
• Tables that can be combined for larger parties
• Modular seating arrangements
• Adjustable lighting zones
• Indoor/outdoor spaces with retractable elements

Sustainable Design Practices

Today’s diners increasingly value sustainability. Consider incorporating:

• Energy-efficient lighting systems
• Low-flow water fixtures
• Recycled and sustainable materials
• Living walls and plants
• Natural ventilation systems

These elements not only appeal to environmentally conscious customers but also often reduce operating costs in the long run.

Technology Integration

Modern restaurant design must accommodate technology while maintaining ambience. Consider:

• Discrete charging stations at tables
• Hidden POS systems
• Digital menu boards that blend with décor
• Smart lighting controls
• Integrated sound systems

The Details Matter

Small details can make a big impact:

• Custom hardware on doors and cabinets
• Unique restroom designs
• Distinctive signage
• Carefully chosen music
• Signature scents

Implementation Tips

When implementing your design, consider these practical steps:

1. Start with a detailed space plan
2. Create a realistic budget with a 10-15% contingency
3. Phase the implementation if necessary
4. Work with experienced contractors
5. Plan for minimal disruption if renovating an existing space

Common Pitfalls to Avoid

Through years of experience, I’ve observed these common mistakes:

• Overcrowding the space to maximise seating
• Choosing materials based on looks rather than durability
• Neglecting storage needs
• Poor lighting design
• Inadequate ventilation planning

Measuring Success

How do you know if your design is successful? Look for these indicators:

• Increased dwell time
• Higher average checks
• Positive customer feedback
• Improved staff efficiency
• Enhanced social media presence

Remember, great restaurant design is an investment that pays dividends through increased customer satisfaction, higher table turnover, and stronger brand recognition. While the initial costs might be higher than a basic build-out, the long-term benefits far outweigh the investment.

The key to successful restaurant interior design lies in creating a space that not only looks beautiful but functions efficiently for both staff and guests. By carefully considering each element – from lighting to materials to space planning- you can create an environment that enhances the dining experience while supporting your business objectives.

Remember, your restaurant’s design tells your story before the first plate hits the table. Make sure it’s telling the right one!