Wanna know what restaurant interior design and decoration? Or want to know recently trend in restaurant architecture is the sectorization cuisine? Read this article.
What are the current trends regarding the setting of restaurants?
Currently there are several trends in style atmosphere, the common denominator is the need for competitive differentiation and achieving a self-defined identity. Beyond the specific style you choose, to what is aimed at creating an experience for the senses, allowing customers to establish an emotional bond with the place.
Within this framework, emerging trends varied by type of food offered, the audience it is addressed, the geographical area where is located the place, and so on. Most importantly, in this sense, is to build a proposal that satisfies simultaneously all operational requirements, service and local marketing.
In recent years, the general trend in architecture is the sectorization cuisine: that is, the creation within the same room in different places with different climates and levels of intimacy, generated through the use of different securities with different levels of height (a bar with stools or high chairs, tables and chairs in a traditional style sofas and intimate private boxes, chairs and low tables) and a lighting design that appropriately accompanies the creation of different sectors.
Another trend is the strong mix between cuisine and culture: growing ventures successfully merge art and entertainment with chef service, depending on the type of audience they target, the offer includes everything from art exhibits to musical or theatrical shows and even among the most innovative, incorporating live DJ music in the evenings.
In purely stylistic trends, minimalism, rustic style and ethnic style are some of the more entrenched in today. His election is directly linked to the type of food offered on site.
The minimalist style that can be identified as favoring the straight lines, the absence of ornaments, the use of pure color with black and white dominance of the search functionality, the feeling of space and symmetry, the orderly and fine finishes. For its aesthetic characteristics, is an appropriate style when what is offered is a modern kitchen, international fusion cuisine or cuisine.
Also in recent years has returned in search of culinary architecture rustic style. This is characterized by warmth and sense of craftsmanship that is generated in the environment from the use of natural materials like wood, wicker mats or coatings, combined with accessories and craft applications such as weaving and tapestries and use warm colors, within the palettes of reds, oranges, yellows and land. For its aesthetic characteristics, is an ideal style for premises that offer a traditional service typically related to the Argentine palate, like a grill or roasted meats, pastas and home-style meals.
For their part, ethnic styles refer to the cultures of origin as the result. To achieve an ethnic style is necessary to take the iconic elements of that culture and its colors, shapes and materials predominate and translate them into the decor and ambience of a space. This type of environment is used when what is offered in the local cuisine of a region or country of origin, such as Japanese food (sushi), Chinese food, tailandensa food, Peruvian food, etc..
When and why this trend started in the local gastronomy?
It would be impossible to date precisely the start, but we could say that in the last decade, these trends have been settled under the gastronomic market evolved. The restaurant industry has become one of the most dynamic and thriving thanks to a profound cultural change that has taken place from different vectors: the rise of tourism has brought more consumers accustomed to a high gastronomic level requiring the Argentine market quality standards international, globalization and more access to media content have created a new consumer gourmet, more demanding, eager for new dining experiences and amateur wine expert.
Market diversification and intensification of competition in turn require restaurateurs to pay increasing attention to all aspects that make the success of a venture. And the atmosphere is one of the three pillars that make the success of a restaurant, along with the quality of the food offered as gastronomic proposal and the quality of customer service.
What are the keys to a restaurant to have an identity and differentiate itself from the rest tienendo in mind that there is an important deal?
The identity can be achieved creatively interpreting the spirit of gastronomic venture. The assumption when dealing with the interior design is based on a guiding idea that guides the generation of a comprehensive project. Any image or identity is the embodiment of a visual and sensory concept. The identity we think of it as an architectural complex where, besides the scenic elements should also be furniture, clothing of staff, the letters, the bazaar, linens, etc. because all these elements are the visual elements that must harmonize each other to achieve the perfectly objective.
What are the main architectural aspects on which works to create that identity?
In strictly architectural material to create the fundamental elements of identity are: colors, shapes, textures and lighting design. The combination of these elements according to the desired image are those that create the atmosphere and the proposal offered to the customer. Coverings and lighting are key issues. The interior and exterior signage – marquees – is another crucial element to the portrait.
Speaking of culinary architecture, it is important that it established itself as a specialty within the commercial architecture of the local nature of the operation of Gourmet. The setting or image creation is a key aspect, but in planning the architecture of a restaurant, bar or confectionery as important as the design of the hall is the optimal planning of service areas (kitchen, warehouses etc. according to the volume of planned service, hygiene and safety, etc.) because it ultimately depends on the quality of the provision of catering services.
How this trend is growing in Buenos Aires?
In Buenos Aires growth is very strong. Season after season traditional gastronomic poles grow and open new areas and bars. Many ventures are successful, and just those who fail do so because they fail to build a proposal that emphasize differential within the volume of supply.
From interview with Roberto Buffadossi, director of advanced studies in architecture and Assoc Gastronomic Buffadossi
Buffadossi Roberto, director of architecture firm specializing in gourmet
Buffadossi and Associates / / www.buffadossi.com.ar