http://oepib.org/?efiop=recamaras-para-hombres-solteros&4ce=39 First impressions count, and they’re largely visual. The look of a restaurant is the first impression customers get; it’s key to that “unique ambience” diners want. Restaurants are often at the cutting edge of design, reflecting trends in shared spaces made to wow. I’ve seen some innovative, inspiring design trends surfacing of late, which I’d like to share with you.

Every year, Baum + Whiteman use research to inform their annual hospitality predictions. In their report 11 Hottest Food and Beverage Dining Trends in Restaurants & Hotels, 2016, they point out some key disruptions that are shaking up the F&B industry – some of which are impacting architecture and design decisions. The biggest of these disruptions is dubbed the “amazonification” and “uberisation” of the restaurant industry. Customers seeking convenience want the same high-speed delivery services they get for products and transport, via the likes of Amazon and Uber, when it comes to food.

In America, middlemen like uberEats, Yelp, Amazon’s Prime, Grub Hub, are stepping up to the plate, connecting consumers to suppliers and restaurants to offer on-demand delivery − fast.

Start-ups are creating food hubs, delivery-only spaces where rentals are cheap; more established chains are upping their delivery functions – and restaurants are trying to keep up. With more online choice, and rankings based on search algorythms, restaurants have to compete for customer support more than ever before.

Related to this are meal-kits of ingredients and recipe instructions that are delivered to subscribing customers’ doors. Baum + Whiteman predict that soon, restaurant and chef names will become attached to such meal kits. This will mean restaurant design may need to include areas for assembling fast delivery meals to locations outside of the restaurant itself.

follow url THE RETAIL RESTAURANT

To make up for the downturn in consumer spend, retailers and brands are opening their own restaurants and cafes. Think Porsche, Lexus (we launched Intersect by Lexus in Dubai), and Saks Fifth Avenue in New York. These lifestyle spaces let customers linger awhile – a potential threat to restaurants. So what’s the solution? Look into partnering opportunities with lifestyle brands, to design social restaurant concepts that combine food with other leisure or retail experiences.

click SHOW KITCHENS

These days, diners want more from fine dining. They want immersion, excitement, a dash of the theatrical. That’s why show kitchens have been popping up in recent years, as a way to make diners feel more involved in the food-prep process. This trend is not abating. In fact, diners want to be even closer to the kitchen – so close, they can almost feel its heat. Of course, exposed operations mean no “dirty kitchen secrets”. Show kitchens require F&B managers to keep a strict eye on cleanliness, professionalism, and a sense of order.

go SHIPPING CONTAINERS

As part of the broad eco movement gaining traction, shipping containers are increasingly being used as cost-effective, eco-smart design solutions, whether as pop-up restaurants, or integrated into more permanent designs. When done right, shipping containers add that hip factor that generates buzz for a brand. As the pop-up concept takes kitchens to the streets, the challenge here is to design container restaurant-kitchens intelligently, efficiently, and with increased sophistication.

enter VARIED SEATING

With social eating proving so popular, communal tables are featuring in restaurant spaces, even high-end ones. Social seating should also cater for different preferences, with varied heights and arrangements. Designs now allow diners to eat from high chairs at the bar area or open kitchen, in cosy nooks for intimacy, or at long tables for festive feasts.

click Some key design themes for 2016

In 2016 Trends in Action: Restaurant Design and Architecture, a report by Dunn Edwards Paints and Grace Lennon, four key trends are identified.

60 sekunden binäre optionen youtube CANOPY CEILINGS: High ceilings are being used to make a bold impact. Often, these ceiling designs reflect the cuisine style of the restaurant, or the surrounding community’s history. Canopy ceilings can be anything from undulating fabrics to loops of suspended reflective metal, as seen at Noodle Rack, China.

http://inter-actions.fr/bilobrusuy/5413 SYMBOLIC TOUCHES: Design nods to the past feature alongside design that’s still contemporary. Think historical motifs in décor, or retaining significant historical architectural elements, like the exposed old brickwork in Milan’s Taglio restaurant.

follow url ART IN DESIGN: What can be a better conversation starter than a striking piece of art? Art factors into décor, in vivid murals, graffiti art, sculptures, 3D-effect optical illusion wallpapers, and paintings by up-and-coming artists. A great example of this trend is London’s Southerden Patisserie and Café, which UK’s GQ magazine are calling “the most fashionable bakery in Britain”. In their design collaboration, Eley Kishimoto and Studio Maclean have designed a space that makes customers feel like they’re stepping into a life-sized optical illusion. How’s that for fun?

http://oepib.org/?efiop=conocer-hombres-millonarios-de-dubai&94f=49 A TURN TO MATERIALITY: Perhaps spurred by the return to crafts, we’re seeing more tactile elements in restaurant spaces. Soft features, like handcrafted ceramics, paper and soft fabrics on tables, bring warmth to hard material surrounds made up of glass and concrete. For a sense of informality and earthiness, many restaurants are forgoing dressed tables altogether, with “nude” wooden tables taking pride of place. Some installations made of unusual materials look like massive craft projects. An example? The recycled LAN cables draped over walls and chairs at Tokyo’s Tetchan Bar. You’d be forgiven for thinking you were stepping into a wooly felt creation.

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