Interior Design and Pro Chefs Guide
A multitude of trends has been experienced in gastronomic interior design. A few trends have remained and are still very popular with restaurateurs and interior design for Pro chefs guide years later.
Some of the most important trends in gastronomy and Pro chefs guide
Industrial style design for pro chefs guide
The industrial style has been an integral part of the gastro scene for years. This trend has continued unhindered in recent years. The shortlist of the Restaurant and Bar Design Awards consistently featured a whole range of industrial concepts. Purism and urbanity embody a new era in a minimalist way, far removed from the cosy restaurant of the nineties.
Nature and industry meet interior design for Pro chefs guide
The industrial style has been changed and redefined in countless forms and variants over the years. Natural elements moved into the core of the industrial look, in which more typical industrial furniture was mixed with natural elements such as plants or whole trees. This creates a relaxed and inviting environment for guests and employees.
Restaurant furnishings with organic shapes
As a counter-trend to the geometric style that has been popular for a long time, more and more restaurateurs are turning to organic shapes. Features of this new trend: rounded corners and curved lines, as well as a random arrangement of the elements. These restaurants look excitingly new, especially in contrast to the strict order of other elements.
Natural tones and muted colors for pro chefs guide
While the ubiquitous industrial style mainly relies on dark colours, there are also increasing numbers of companies that deliberately design their furnishings to be bright and extremely friendly. A facility in natural tones with a lot of white, light gray tones and a few splashes of colour in other natural tones looks inviting and stands out from industrial submissions pleasantly.
Retro style for pro chefs guide
The industrial style pays homage to the past. In recent years, restaurant concepts have not only been based on industrialization, but also from other eras. Concepts that are reminiscent of the 1920s can be found as well as typical 50s restaurants. In short, the past and comfort of bygone days experience a new phase of well-being in future restaurant design concepts.