Restaurant Design

  • Six plating technique tips

    April 21, 2015
    By Diane Chiasson In today’s increasingly gastronomically aware world, diners are looking more for experiences when they dine out. Taste and quality are always important and must be good, but may not always be enough. Thought-out plating techniques can help to create a lasting and more memorable eating experience. Remember, food that looks beautiful awakens our senses ...
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  • The continuing search for authenticity in restaurant design

    April 17, 2015
    The continuing search for authenticity in restaurant design By Chris Hannah April 17, 2015 When it comes to restaurant design trends, we must concede that they are extremely difficult to actually predict. We can, however, look back on where we have come from and project into the future. We can also experiment with ideas that we believe in, ...
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  • Five ways to improve the ambiance of your restaurant

    January 21, 2015
    By Diane Chiasson Does your restaurant serve amazing food but is lacking in ambiance to give your customers the total dining out experience? Studies have shown that the ambiance in a dining facility can affect everything from how fast customers eat, how much they spend and how long they stay. In today’s competitive society, it is crucial ...
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  • Old is new with tabletop settings

    December 22, 2014
    By Diana Ferreira and Lloyd ThistleDecember 22, 2014 It has been said many times that if you wait long enough, whatever goes out of style will come back into vogue. Trends in small wares — and particularly tabletop dinnerware — keep making their way back en vogue too. For many years, fine dining was synonymous with white ...
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  • Seven tips to make your small kitchen more manageable

    October 6, 2014
    By Diane Chiasson Space is such a commodity, especially if you operate a restaurant or foodservice operation in a city centre. While every chef has their own version of a dream kitchen, the majority has to deal with the reality of their small space. But having a small kitchen can have its benefits as well. You take ...
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  • A look at restaurant furniture trends

    August 28, 2014
    Tone-on-tone, texture and a shot of bold colour is in style, and busy patterns with multiple colours are out. The trend is to layer tone-on-tone coloured fabrics and a variety of textures to create less visual chaos and a more luxurious feel. This idea even applies to a sports bar in today’s design market. Add ...
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  • Five elements of restaurant ambience

    May 5, 2014
    By Chris Hannah As designers and owners in hospitality, we might be inclined to use the word ‘space’ rather than place, when describing the ambience of a restaurant. The difference between these two words provides an interesting take on what makes a design good or great. Nice space can certainly support a hospitality business, but creating ...
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  • What your restaurant design says about your brand

    January 3, 2014
    In a recent interview with Jason Kaiman, owner of Picnic, one of Toronto’s newest grab-and-go sandwich concepts, he explained that his decision to hire an interior design firm came from a desire to improve the strength of his brand. “I hired both the ad agency and Burdifilek early in the process, so everything was done collaboratively,” ...
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  • Top five tableware selection tips for restaurants

    November 21, 2013
    November 21, 2013 Investing in the right tableware can be one of the most important decisions a restaurant operator can make. Here are some useful tips from Nick Mowat of Churchill Canada for choosing new tableware for your establishment: Continuity of design – No one wants to invest in a new tableware product line to find out ...
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  • Following the trends in tableware design

    November 7, 2013
    By Sean Moon November 7, 2013 For most chefs, the process of creating a culinary masterpiece does not end when the food comes out of the oven or off the grill. There are many who believe that how a dish is presented to the guest can be just as important as the techniques or ingredients used to ...
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  • Furniture selection tips for your restaurant

    June 14, 2013
    Chris Hannah June 14, 2013 When developing a concept for a restaurant, we often speak of touch points – the things that define that concept and create a memory of the experience. Often these are large gestures in planning or detail and can be a big part of the budget. When we think about touch points, we ...
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  • Five ideas to prepare your restaurant’s patio for the summer season

    May 16, 2013
    By Diane Chiasson The warm weather has finally arrived, and with that comes patio season fever. A welcoming patio is a great way to attract customers as it acts as a giant billboard for your restaurant operation. A patio also increases the number of tables your restaurant can serve, thereby potentially increasing your sales. Patio furnishings have ...
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  • Five questions to ask before you decide to renovate your restaurant

    April 30, 2013
    By Diane Chiasson Restaurant trends come and go, especially when it comes to design and décor. Your restaurant operation obviously cannot afford to jump on every trend’s bandwagon, but renovations, whether small or large, are a necessity in order to remain competitive and relevant in today’s society. Depending on the state of your operation, a small refresh ...
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  • How to create an atmosphere that enhances your bottom line

    January 4, 2013
    By Steve Forler January 4, 2013 Even though your customers are more knowledgeable and sophisticated about our industry than ever before, it is important to remember that you have the advantage of staying one step ahead of them – because you are the proprietor of the establishment they are about to eat in. Nobody knows their business ...
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  • Restaurant marketing by design

    October 22, 2012
    Marketing by design By Chris Hannah October 22, 2012   Is your restaurant design sending the right message? Do your customers understand you? In my view, Marketing 101 would suggest that sending a clear message is Job No. 1. Nowhere is this more apparent and more critical than in foodservice. And, nowhere have I seen this rule broken more often ...
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