How traditional design is being replaced by 'Industrial Aesthetics' in restaurants

By invite: Sanjiv Malhan

“Design must reflect the practical and aesthetic in business but above all… good design must primarily serve people” – Thomas J. Watson

The restaurant design patterns are changing with time as contemporary urban designers realise this purpose of design more than ever and are innovating by the day to simulate the tastes and imagination of customers.

The décor of restaurant spaces is fashioned by restaurant designers such that it compels the customers to revisit and stay long for these experiences. From the rustic, raw and authentic looks to the shift in textures mark the trending of industrial design and style in interior design industry at restaurants.

The industrial designs tend to impact the visual strongly and aid in the farm-to-table experience for the customers. Be it the purposely created dents or the natural look of wood-work and metal-work or the high-spaced ceilings with exposed beams or the historical brick-work; a host of spectrum of design elements such as adopting industrial lighting, exposed plaster, reclaimed timbers and glazed brick tiles have made it in the trending-now list of top-notch designers. These design elements which take you to timeless spaces or futuristic experiences are in vogue.

The upscale restaurant designs emphasise on texture more than colour these days in interiors for their exposed brick walls. Great attention is given to materials in their natural forms creating nostalgic or timeless experiences for the customer. Exposed brick work walls mark the beginning for an artisan aesthetic experience from where the rest of the interior space can be maneuvered.

Intricate brickwork designs add an exquisite and original architectural appeal to the interior design. And the industrial designs blended with black metal or piping or reclaimed wood-work bring out the rustic feel with creative repurposing. Authenticity in interior design is one of the top trending in-style must in the restaurant design market. Alongside authenticity comes sustainable design. Authenticity of the food palate as much as of the design element!

The designers play with the geometrically shaped fixtures and their orientation to showcase the newer artistic interior designs. This marks a shift in the industry to move and seek new styles to stand out from the crowd.

This can be evidenced in the cutting edge restaurants and pubs which have introduced strong, hard edged geometric patterns. These current trends are moving towards an increase in zoned spaces to create interest and movement around eating space; also to experience the uniqueness of the restaurant spaces creating desirability and longing in the customers.

And, as we know, sky is the limit for designers who are picking up the pulse and needs of customers and blending it with their offerings and finding much appreciation. As Milton Glaser said, “To design is to communicate clearly by whatever means you can control or master.”

About The Author: 

Sanjiv Malhan, an Australia-trained architect and principal at OFFICE FOR INTERNATIONAL ARCHITECTURE (OFIA), is passionately eloquent about his core beliefs and philosophy: “It is every architect’s bounden duty to take to heart the potential that our profession offers. And use every opportunity we get to explore this unique intersection of spatial artistry, technology, human civilization and above all, imagination.” These are the keystone beliefs that inspire Mr Malhan and his team to go out and create the spaces they do. “Mapping a client’s brief to a space and then using the tools of my profession to go out and exceed it, each and every time, is a given. Mr. Malhan’s training and experience enable OFIA to assemble an unmatched team of international and local experts to deliver the most challenging tasks and projects.