Embarking on a career in restaurant design requires a blend of creativity, functionality, and an understanding of the dining experience. Here are ten pieces of advice from esteemed professionals in the hospitality and restaurant design industry:
- Prioritize the Guest Experience “The best spaces… subtly enhance the experience but do not attempt to compete with it.” — Ben Krone, Founder of Gradient Architecture
- Create a Cohesive Atmosphere “Ambiance can affect everything from perceptions on responsiveness and reliability… if they decide to return and more.” — Aaron Allen, Global Restaurant Consultant
- Balance Aesthetics with Functionality “The psychology behind restaurant design ensures that a restaurant is designed in a way that engages guests both aesthetically and physically.” — Sansa Interiors
- Design for Social Engagement “Some entrepreneurs are… designing their physical spaces in the hopes of inspiring the maximum number of photos.” — Casey Newton, Silicon Valley News Editor, The Verge
- Integrate Cultural and Personal Touches “The success of creating a sexy restaurant lies in the authenticity and personal touches of its owners.” — Thomas Fuks, Restaurateur at Amour
- Collaborate with Skilled Artisans “Each artisan brings a personalized touch, enriching the culinary experience beyond just food.” — The Guardian
- Stay True to Your Brand “Be true to your brand… your decor reflects your menu and style, and your layout conveys a relaxed atmosphere.” — Credibly Article
- Embrace Imperfection for Authenticity “The beauty found in imperfection and the wear and tear… adds character and authenticity to spaces.” — Helen Rice, Designer
- Focus on Material Innovation “Designers are creating furniture that looks like wood but is actually made from other materials… aiming to connect with nature unconventionally.” — Financial Times
- Understand the Importance of Details “The details are not the details. They make the design.” — Charles Eames
My Take on What Makes a Great Restaurant Design
After reading through some amazing advice from top hospitality designers, one thing really stood out to me—great restaurant design isn’t just about how a space looks, it’s about how it works and how it feels. You can have the most beautiful finishes and fixtures in the world, but if the layout doesn’t support the flow of service or the space doesn’t feel welcoming, it falls short.
For anyone starting out in this industry (myself included), I think the real magic happens when you focus on the guest experience first. Every successful design seems to come from a place of empathy—thinking about how people move, interact, and connect in the space. The best designers know how to tell a story, work within tight budgets, and still bring soul to a project. That’s what I want to aim for.
In short: Learn the rules, break a few if it makes sense, and never underestimate the power of thoughtful design.