Michigan State University Extension
Tourism Educational Materials - 33310406
06/06/02
Restaurants Up Front
Source: Minnesota
Author: Alexander, Harold H.
ID: CD-FO-3917-C
Year: 1990
Archived Document: This Extension Bulletin is no longer
available from the publishing State and may contain
outdated information.
Restaurants Up Front
Harold H. Alexander
What determines the success of a restaurant? According to
one prominent restaurant designer, the determining factor
is not the food but the interior of the restaurant. "A
restaurant should be an experience," he states. "It is a
place to see and be seen, not just a place to eat."
Whether you agree with this concept or not the fact is
that many customers do consider the ambiance of the
restaurant-the interior appearance, service, and how the
food is served-as important as the food itself.
Consequently, this publication focuses on the visual and
functional design of restaurants, factors that strongly
affect customer reactions. It does not discuss management,
economics, the "back of the house" (the kitchen and other
service areas), or food (other than presentation and
surroundings), although these factors are also of great
importance in operating a restaurant.
It's Your Responsibility
As a restaurant owner or manager, you make decisions each
and every day that affect the ambiance and function of
your restaurant. You are the one who approves ideas,
purchases, replacements, and payments. Whether you rely on
an interior designer specializing in restaurant design,
the sales personnel of your equipment supplier, a local
architect, the decorator next door, or Aunt Tillie, the
final design decisions must always rest on your shoulders.
Even if you have professional design assistance, it is
prudent to be very familiar with the basic elements of
design so that you can knowledgeably discuss the features
of your restaurant. It is also your responsibility to
maintain and control your restaurant's ambiance and
function and to be actively involved whenever there are
changes, large or small. To do otherwise indicates loss of
control and poor business practice.
Important factors to consider when designing a restaurant
include color and light, textures and patterns, space and
layout, and style or type of restaurant.
Color and Light
Our senses-taste, touch, smell, sound, and sight affect us
in many ways. Not only do they impart a physical
sensation, but there is often an accompanying emotional or
aesthetic experience. For example, if you touch something
hot, you feel not only the physical warmth but also
perhaps a sense of comfort-or of discomfort.
Of all the senses, sight is the most important, even in a
restaurant, where a major goal is for the customer to
taste and smell the food served. Eighty percent or more of
all impressions are acquired through one's eyes. We are
greatly affected by the visual appearance of ourselves and
others, of our surroundings, and of our food. The old food
service saying that "people eat with their eyes" continues
to be true.
The appearance of food on a plate can be significantly
altered by light and color. So can the appearance of the
restaurant. Indeed, the light and color in a restaurant
can even make one's dinner companion look different.
Consequently, it is very important to create a restaurant
atmosphere that enhances the color and appearance of both
the food and the diners.
How light and color create effects. Without light there
can be no color. Humans see color because of the
absorption and reflection of light waves-the color that
the eye sees is composed of the colored light rays
reflected from the surface. Moreover, the color of an
object changes in different kinds of light. For example,
in a white light (which contains all the colors of the
rainbow or spectrum), an apple will look red-all the
colors except red are absorbed and only the color red is
reflected back into the eye. But if the light does not
contain any red rays (such as a green or blue light), then
no red rays can be reflected and the apple will appear
gray or even black. If all the rays are red, then the
apple will appear very light or even white.
Strong red or blue lights, often seen in supper clubs and
cocktail lounges and in other restaurants during the
Christmas season, will cause images to vibrate and become
indistinct. If no other light rays are available, the
appearance of food may be affected. For example, if a rare
steak and a green salad are served in a dining room
illuminated with only red neon and candles in dark red
holders, the salad greens may appear an unappetizing dark
gray or black and the rare steak may look whitish.
Human eyes, minds, and palates are sensitive to any change
from accepted color norms--milk is expected to be white,
lettuce green, and coffee brown. Studies have been done in
which the color of food was changed. For example, in one
study steak was colored whitish-gray, celery pink, lettuce
blue (the least liked food color, by the way), peas black,
and milk red. The diners served this meal lost their
appetites and some became violently ill. Therefore, always
be alert to how light can affect food appearance.
Types of light sources. Because of these possibly
unappetizing effects, a light source that is color-
balanced is generally preferred. However, there are
certain settings where the color balance can vary somewhat
to add interest or warmth to a restaurant's interior
space. Here are some examples:
For a warm effect, use warm white fluorescent or
incandescent light sources, and introduce pinks, reds,
peaches, and corals in the tablecloths, wall coverings,
and other decorations to provide direct and reflected
light that has an abundance of red/orange rays, the color
of skin tone. Customer and service personnel appearance
will be improved. There are many foods that fall in the
red/orange range meats, many fruits, non-green vegetables-
and their color will also be enhanced.
The more common cool white fluorescent light sources,
which contain an abundance of green and blue light rays,
create a cool effect. While the light from cool white
fluorescents does not enhance skin tones or foods in the
red/ orange range, it does brighten the color of green
vegetables, salads, and blue and green furnishings.
Interiors illuminated with cool white fluorescent lighting
will appear much colder to customers and employees than an
interior lighted with warm white fluorescent or
incandescent light sources.
Location of light sources. In many supermarkets special
light sources are used over different areas, for example,
lights with more red rays are used above meat cases,
greenish lights are used over lettuces, and specially
balanced fluorescent lights are used for enhancing all
colors. Often the location of different departments can
easily be determined by the color of the light emanating
from the ceiling. The same conditions should be considered
for lighting above a restaurant's buffet table or salad
bar.
Down lights (spotlights directed straight down) are
frequently used in restaurants, sometimes with
unflattering results. When used without additional
sidelights, strong shadows are created on diners' faces,
accenting all lines and wrinkles. Reflecting surfaces on
walls and light tablecloths will help soften shadows. If
Down lights are used without other light sources, the
tables will seem like pools of bright light surrounded by
dark, shadowy spaces. The strong contrast between the
brightly lighted, reflective tables and tableware and the
dark spaces beyond can cause eye fatigue.
Amount of light. The amount of light will also affect
sight and actions. Extremely bright interiors will cause
diners to eat faster (and talk faster and louder), while
lower light levels will slow them down (and also cause
them to talk softly). Consequently, low light levels are
not encountered in fast food outlets nor do we usually
find expensive restaurants brightly lit. When incandescent
light sources are dimmed by a rheostat, their color will
become more yellow, taking on the coloration of
candlelight.
The colors you choose for the surroundings will also
affect the appearance of food and diners. In this case, it
is not the abundance of a certain light ray, but contrast.
For example, it has been reported that "a lettuce salad on
a green plate can be smaller than one on a plate of
another color, but not look it."
Effect of color on food appearance. Since restaurants
frequently display food in special cases, in buffets, and
in salad bars, it is important that food items be enhanced
and presented in the best possible setting. Light-colored
dishes that hold food are preferred by most people. The
effect of cleanliness imparted by white or near white is
undoubtedly a factor. Darker service dishes are
acceptable, particularly when combined with white or with
white tablecloths.
Turquoise and blue backgrounds and fixtures will make
meats and red foods look brighter. Lavender and brownish
dishes detract from food colors. Brown dishes, especially,
make food hard to see because many of our foods are
brownish (this is the same concept as the green salad
plate, but it creates a negative reaction). In a dark
restaurant, it may be especially hard to pour coffee into
a dark cup without an overflow or a partially filled cup.
Dark dishes enhance only light-colored foods. Also, dark
dishes show water spots more.
Effect of color on restaurant appearance. An interior
space painted light, dull blue will appear more spacious
than one painted dark, bright red. This is a simple
example of how spatial effects can be created by the use
of hue (the name of a color), value (the lightness or
darkness of a color) and intensity (the brightness or
dullness of a color).
Hue. Different colors can affect the apparent size of an
object or space. Certain colors seem to advance or come
nearer than others. Reds, oranges, and yellows seem to
advance while greens, blues, and violets seem to recede.
Consequently, if a restaurant or retail food service
business interior is painted red it will appear to be
smaller than if it were painted blue.
Value. The lightness and darkness of walls, floors,
tables, and dishes can also affect how we react to a
restaurant space. Light walls will give the illusion of a
larger and more airy interior than if the walls are dark.
Therefore, if a more spacious atmosphere is desired, use
lighter colors in the space, but if you want a more
intimate space, paint the walls darker. Adjusting the
light levels can often accomplish the same effect. A
brightly lit space will appear larger than one in which
the lights are dimmed.
By contrasting or minimizing the values of objects and
backgrounds, certain architectural and furniture details
can be emphasized or reduced. For example, if there are
structural elements that are necessary but unsightly, such
as plumbing pipes, paint them to match the wall and they
will virtually disappear. However, if important furniture
display pieces exist, let them contrast with their
backgrounds for greater importance.
Intensity. The intensity of a color also affects visual
space. Bright colors will seem to draw objects and
surfaces nearer while dull, grayish colors will visually
expand the space.
Visual temperature. Restaurant and food purveyors should
remember that certain colors suggest different
temperatures. The reds, oranges, and yellows are called
the warm hues. Greens, blues, and violets are the cool
hues. Consequently, the visual temperature of an interior,
display area, or even a food item can be affected by the
surrounding color. Although the greens of lettuce would
theoretically be enhanced if surrounded by a bright red
background, the temperature of the red would certainly
negate the coolness implied by the lettuce. The actual
temperature of interior spaces may not differ, but if one
room is basically red or brown and another green or blue,
the green/blue room will seem cooler-a consideration when
determining heating and air conditioning requirements. In
greenhouse dining spaces, for example, to counter the
visual warmth of excessive sunlight, consider introducing
blues and greens into the decor.
Fashion colors. Although color is very important in a
restaurant, the use of "fashion" colors, that is, colors
following current clothing trends such as mauve, pale
peach, or, earlier favorites, olive green and gold, should
be avoided for major surfaces and equipment. Fashion is
fleeting. When purchasing long-lasting (and expensive)
items, such as carpeting, wall surfaces, upholstery, and
china it is strongly recommended that you choose less
temporary fashion colors. Introduce the current color
favorites in more expendable items such as flowers,
napery, and other accessories.
Textures and Patterns
Surface textures (rough and/or smooth) and patterns
(printed surface designs) are often after thoughts when
designing a restaurant or other food service facility.
However, they can serve the owner/manager and the customer
well or poorly.
Textures and patterns help create a mood. If all surfaces
are hard and smooth, regardless of the colors used, the
effect will often be cold and uninviting, especially if
the area is brightly lit. A restaurant must not only be
clean-it must look clean. Textures and patterns can
significantly affect visual cleanliness--the impression of
cleanliness that your customers see.
Patterns. A patterned surface can camouflage objects upon
it. Thus richly patterned china can detract from the image
of the food. Tablecloths and wall and floor coverings, on
the other hand, may benefit from a patterned surface.
Patterned floor coverings, especially, will hide
accidents, stains and spills, but should not replace
proper maintenance. For safety, avoid patterned hard and
soft floor coverings that appear three-dimensional or when
the pattern may conceal steps and other surface
irregularities.
Texture of floors. A rough or heavily textured surface
such as carpet, regardless of its pattern, will be harder
to clean than a smooth surface such as quarry tile, vinyl,
wood, or smooth concrete, but it will not show soil as
much. A rough surface will also appear darker than a
smooth one, because of the shades and shadows of the
texture.
A smooth-surfaced floor may become slick and cause
accidents, especially if water or grease are allowed to
remain on it. Some non-ceramic tiles, such as rubber or
synthetic plastic, may be adversely affected by grease
tracked in from the kitchen, so, when selecting hard
surface floor coverings, be particularly careful to select
materials that grease and oils will not deteriorate.
Carpeting should not have thick padding under it in a
restaurant setting. Not only will a thick pad absorb
spilled liquids, but walking and moving chairs will be
more difficult, for both the diners and the service
personnel.
Effects of texture on sound. When considering texture,
consider also the inherent sound-deadening and reflective
qualities of surfaces. Hard, smooth surfaces reflect
sounds; rough and soft ones absorb them. A softer surface
will reduce the noise and breakage of dropped dishes and
glassware but will make it harder to cleanup the breakage.
Perhaps your restaurant is too noisy (or too quiet).
Changing some of the surface textures can alter sound
levels. Incidentally, higher noise levels are more
acceptable today; diners consider noise an indication of a
restaurant's popularity.
Space and Layout
First impressions are important. This is particularly true
when customers enter a restaurant. So be sure that there
is adequate space available in the area where customers
wait to be seated. While the customer waiting area does
not produce direct income, this space can allow customers
to wait in comfortable surroundings, thus reducing
"walkaways."
Frequently a bar or cocktail lounge can serve as customer
waiting space. Such an arrangement does offer additional
income potential.
The number of diners that can be accommodated in a given
space is always a primary consideration. Whether to use
"two-top" or "four-top", round or rectangular, tables, as
well as the type and kind of chairs, must be decided for
each individual space and type of restaurant.
Plan on several table-chair configurations to accommodate
different size groups as well as different types of
dining, for example, lunch vs. dinner. Project and plan
ways of adapting and combining chairs and tables as
seating needs change. Otherwise, initial traffic patterns
may be altered in ways that inhibit or even prohibit
customer movement as well as efficient service. Regardless
of meal or seating arrangements, retain easy access to and
egress from the kitchen and wait stations.
The type of restaurant will help determine distances and
spaces between tables, chairs, and diners, but there are
some general observations and "rules" that should be
remembered:
Chairs. Armchairs take up more space than chairs without
arms. Avoid chairs with legs that protrude beyond the
chair seats; chair legs should be fairly vertical to
lessen the chance of tripping over them. Be especially
selective with stackable chairs; they often have legs that
cant considerably. Chairs should be sturdy, but not so
heavy that they cannot be shifted easily.
Tables should be solid and untippable. Although many
restaurant tables have pedestal bases (one center
support), these must be heavily weighted for stability. If
your customers include senior citizens or people with
disabilities, consider tables with four legs.
Allow a minimum of 24 inches for each seated diner; up to
30 inches is better. Also allow about 16 to 18 inches in
front of each diner for the place setting. Too narrow or
too shallow tables can cause unnecessary accidents and
crowded conditions.
Space between tables. Minimum space around each table
varies. Allow a minimum of 24 inches behind a seated
guest, or 36 to 42 inches between the edge of the table
and the wall or other physical obstruction to permit
limited access and circulation. A space of 48 inches
between the table and the wall is necessary if there is
more than minimal movement behind the seated diner.
Between diners seated at adjacent tables allow at least 24
inches. Wider aisles should be established for major
service personnel movement; allow at least 50 to 54
inches. A minimum of 72 inches is needed if an aisle is
used by many diners, such as one approaching a salad or
buffet table. Larger spaces will usually be desired in
"tablecloth dining" establishments.
Chair seat/table top ratio is very important. Chair seats
vary from 15 to 18 inches in height and dining tables are
from 26 to 30 inches high. Use lower table heights for
lower chair seats. Measure when seated in upholstered
chairs to allow for spring depression. It is better to
have tables a little too low than too high for diner
comfort. However, be sure the chair arms and the person's
fingers can be accommodated under the table apron and that
there is enough room for diners' legs.
Handicap access is required. Even the smallest differences
in floor level must be ramped for wheelchair access. This
includes entrances, the dining area, restrooms, and
emergency exits. If a diner is confined to a wheelchair,
or uses crutches or a walker, space at and approaching the
table must be larger. Space requirements for disabled
guests vary but here are a few typical measurements:
Wheelchairs are 25 inches wide and 42 inches deep. At a
table a wheelchair will extend back about 30 inches (the
back of the chair of the average diner is about 18 to 20
inches from the table edge). A complete turnaround
requires 63 inches.
Walkers are 28 inches wide. Guests on crutches need a 4 by
4 foot space for a crutch swing and a space 36 inches wide
when standing.
The cane of a blind person extends in front about 32
inches when the person is walking. An absolute minimum
width of 30 inches is required when the blind person has a
seeing eye dog.
Type of clientele. The type and age of your diners will
also affect spatial arrangements in a food service
establishment. Older diners will probably require somewhat
wider spaces to navigate between tables as they are
frequently not quite as agile as younger individuals and
cannot maneuver as easily in narrow spaces. They also find
it more difficult to slide into booths or to move heavy
chairs. Chair seats should be slightly higher and firmer.
Brighter light levels will also be appreciated.
Business lunchers will appreciate more space at the table
and between tables. Since diners tend to move their chairs
back as a meal continues, longer than average meals will
cause spaces between tables to be reduced, possibly making
service difficult. Sound and visual privacy is also a
consideration that should not be ignored. If serious and
private discussions are frequently held, sound-deadening
surfaces or background music ("white sound") should be
installed. However, sound levels should not be so high
that customers cannot converse in normal or slightly below
normal voices. To reduce laundry problems, provide small
notepads for business diners.
Some diners wish to be seen; therefore, they prefer the
"power seats". The most important power seats are those
with backs to the wall so the diner can observe who
enters, leaves, etc. Their companions, sitting with backs
to the rest of the dining area, are at a disadvantage
unless there is a mirrored back wall; then the power seat
importance shifts.
Takeout services. Many restaurants have discovered that
box lunches and other takeout food services are
economically desirable. Additional income is generated
with no increased space, equipment, or service personnel.
However, space will have to be provided for takeout
customers waiting to pick up orders as well as for patrons
waiting to be seated at tables. The takeout service should
be easily identified for both types of customers. Space
should be made available to display fresh foods available
for takeout-enhancing the perception of quality for both
on-site and takeout dining.
Restrooms. Adequate space should be provided for easily
accessible restrooms. Restrooms should be well lighted,
well ventilated, and scrupulously clean. Handicap safety
features are a must. Large mirrors, shelves for purses,
and hooks for coats should be available. If a restroom is
used by more than one person at a time, privacy partitions
with closable doors are needed.
Style or Type of Restaurant
"What kind of restaurant do you want?" This question is
usually asked first in planning a restaurant's design. And
it is a very important question. But the physical,
functional, and psychological or emotional aspects of
restaurant design must be considered before the
"decoration." The basics of functional space planning and
customer comfort and responses, regardless of style, must
govern the long-term investment.
If you want a restaurant where diners linger over their
food, in all likelihood a more traditional and luxurious
ambiance will be desirable, colors will be more muted,
lighting will be subdued, and sound levels lower. Better
china, glassware, napery and other table accessories will
be used.
If your restaurant is open for breakfast, lunch, dinner,
and late suppers, it may be desirable to be able to alter
the appearance of the dining space as well as the menu and
service. For example, brighter lighting, sunlight
streaming through clean windows, more informal china, and
livelier color combinations would be appropriate for
breakfast and lunches rather than for dinners and late-
night suppers. Adjusted lighting, closed draperies, the
addition of tablecloths, flowers, candles, and quiet
background music appropriate to the theme and clientele of
the restaurant can change the ambiance and increase the
intimacy of a dining space without much effort or expense.
Since restaurants are often compared to theaters, their
interiors and food service can and should be somewhat
dramatic, especially at night.
There is a wide variety of styles in restaurants today.
The ubiquitous dark wood/red/brass/exposed brick/nostalgic
memento-filled dining room is being replaced by lighter,
more lively interiors. The popular be ruffled, country
look is also giving way to more sophisticated styles,
often acquiring European and ethnic characteristics to
reflect wider and varied menus. Regionalism in design is
increasing. Restaurant interiors are reflecting a "sense
of place" through the selection of interior colors,
materials, and themes related to local history. There is
an increase in the number of authentic historic
recreations and restored interiors.
Wood tones are generally lighter; polished blond oak is
replacing brown-black stained rough sawed oak. Lighting is
less subdued but still dramatic. Colors are brighter and
cleaner. Neutrals such as gray, beige, and many whites and
off-whites are much in evidence. Surfaces that look like
or actually are polished stone are very popular. Recent
prizewinning restaurant interiors, even when based upon
historic styles, show bright, clean colors, an airier
atmosphere, and a lighthearted approach to design.
By more fully understanding and paying attention to these
basic design components-light, color, texture, pattern,
space, layout, and style-you will be better able to
control the ambiance and function of your restaurant, and
perhaps create not only a restaurant but also an
"experience."
Related Publications
Establishing the Ambiance in a Bed and Breakfast or Farm
Vacation Home (HE-FO-3219)
http://www.msue.msu.edu/imp/modtd/33420034.html
Low-Cost Improvements for your Home, Resort; and Business
Furnishings (HE-FO-3366)
http://www.msue.msu.edu/imp/modtd/33400021.html
Resort Interiors (CD-FO-3630)
http://www.msue.msu.edu/imp/modtd/33400020.html
Credits
Harold H. Alexander is associate professor and extension
specialist in interior design in the Department of Design,
Housing, and Apparel, University of Minnesota. He is also
the designer of two award-winning restaurants in
Minneapolis-Alexander's and Porches.
The author thanks the officers and directors of the
Minnesota Restaurant Association and other longtime
restaurant owners who willingly reviewed the manuscript
and provided many perceptive suggestions.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
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Data base TD was last revised on 06/06/02.
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