Restaurant Design So what makes up a good interior? How do colour and lighting affect appetite? Here are some ideas to help you plan your décor successfully! Colour •Colour is probably more important than you think. •A lifetime of experiences gives us a predictable idea of how things ought to look, taste, smell and feel. •We reference and react to colour from our experiences. •When you are planning your menu and have created your speciality, take a look at the colours on the plate. •You’ll find that the fantastic combinations you get in taste are great in colour combinations too. •Use these colours in your décor and you’ll find your interior starts to work with your menu. •While food and décor matching is not an exact science, the following shows that it is not that far off. Palette: traditional English Colours used: steak, cream, flame, mustard, wine Suited to: public houses, gastro menus Palette: fresh green ingredients Colours used: avacado, black olive, mid neutral, tomato, nacho, sweetcorn, noodle Suited to: Mexican food, smoothie bar, vegetarian, salad bar, alternative food Palette: bright café Colours used: orange, yolk, cream, coffee, red pepper, blueberry Suited to: cafeterias, breakfast bars, sandwich/patisserie establishments Palette: warm and exotic Colours used: saffron, orange, dark neutral, tomato, green herb Suited to: Indian Restaurant, Chinese, Moroccan, Mexican Palette: chic and stylish Colours used: light neutral, light salmon, dark neutral, hint of green Suited to: sushi bar, fish restaurant, fine dining, minimalist food Difficult colour schemes for restaurants Blue Blue is very tranquil. It is the colour of the sea and sky and reminds us of sunny days. So how is it that blue also happens to be the least appetising colour of the spectrum? Imagine being served blue rice, blue pasta or blue gravy. Marketing companies do not use blue in food promotion. If there is no natural food colour association, do not use it in your décor. Acceptable uses of blue: use only the real sky or sea that you can see out of the windows. Difficult colour schemes for restaurants Green Green is a harder colour to use in your interior design than you might think. The colour green on a fruit or vegetable is incredibly specific to the variety of fruit or vegetable and its health. Green can be garish if used incorrectly – a bright pea green interior is hardly likely to entice the crowds in. Acceptable uses of green: olive works well if used correctly. Avocado or lime green can also work, but are to be used carefully. If you are unsure, don’t use green in your furnishings, you can always bring green in by putting flowers on the tables. Difficult colour schemes for restaurants Purple Used correctly purple is luxurious, rich and sumptuous. Used incorrectly and it can be dingy or synthetic looking. Good-looking purples: aubergine, rare steak or lamb colour, wine, purple sprouting broccoli. Easier colour schemes for restaurants Red, yellow, orange Red is a stimulating colour that has been shown to increase the appetite. Warm colours relax and reassure. Be sure to use the correct proportion of these colours in context with what you are serving. A bright red room with bright red furnishings could come across too bold and overpower the food you serve. Easier colour schemes for restaurants Neutrals You can always jazz up a neutral scheme with accessories, however neutralising a strong colour scheme is altogether more difficult. If in doubt, decorate using neutral colours and accentuate your interior with accessories such as artwork, flowers or napkins in your main food colours. Cool colours are calming and peaceful and are a classy safe bet.