Posts Tagged ‘bars’

Restaurant & Bar Design Awards 2012 review

November 14, 2012

The Restaurant & Bar Design Awards have stated that their 2012 program was the most successful to date.

There’s no doubt that the awards shortlist is full of inspiring projects, and to celebrate, RABDA have produced a PDF review of their year.

If you are involved in hospitality design, it is well worth downloading the review to browse through for inspiration and see RABDAs plans for 2013.


Pumphouse (Winner North America & Canada) / Yabu Pushelberg

Restaurant & Bar Design Awards

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Project showcase: All Bar One, Windsor, by Harrison

July 20, 2012

Harrison was commissioned by hospitality operator Mitchells & Butlers to design an All Bar One in a building that was originally Queen Victoria’s private waiting room at Windsor Royal Station.

Developing a branded offer in a listed building is always a challenge and Harrison’s design sensitivity enabled them to develop a proposition that successfully met the expectations of both the client and their customers.

I spoke to Janice Mitten from Harrison about this interesting project:

What was the brief?
Mitchells & Butlers’ brief was to restore the existing listed building, as it has a historic story and fantastic existing features. So, incorporating this into the design was key. We felt that we could incorporate the All Bar One brand feel into this building without disturbing what was there, by using things like large leaning blackboards and painted graphics on the walls.


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The Psychology of Colour in hospitality spaces

May 17, 2012

Karen Haller is one of the UK’s leading authorities in applied colour psychology, specialising in business branding and business interiors.

In this Q&A, she provides an overview of her work, and some tips on how colour, and the psychological effect it has on people, can affect a business and ultimately, sales or profits.

 

Firstly, a quick introduction to the psychology of colour – to what extent does the colour of a space affect the way we feel?

Colour has an effect on our mind, body and emotions. It affects our moods and can influence our behaviours and our physical and mental well-being. This will usually be happening on an unconscious level.

Why would this be important in hospitality environments such as hotels, restaurants or bars?

One of the main factors in deciding on where to go for a meal, a drink or somewhere to stay will be on how we want to feel, for example uplifted, relaxing, peace and quiet or playful.  Colour triggers emotional responses.

The last thing a business would want to be doing unconsciously is using colour and combinations of colour that result in giving their customers an experience that ends up driving them away.

A successful business will have a clearly defined brand personality. There will be colours, and more importantly tones of colours, along with a design style, that projects the brand personality and in turn will attract the right type of clientele. They will know exactly how they will feel and the level of service they will receive. You wouldn’t expect to walk into an elegant, refined, high end establishment such as The Ritz to see it designed using hip funky colours and wacky furniture with waiters on roller skates.

London, England | Claridge's Lobby

– the refined lobby of Claridge’s

I’m sure that has a large bearing on how a customer feels (and spends!) in a hospitality industry environment?

This could make or break them. Not being clear on who they are (the brand personality), on the level of service they offer and being able to clearly and consistently show this whether it be their interiors, standard of service, their website through to their marketing literature.

Confuse the customer as to what service is on offer, or trying to be everything to everyone, and  they’ll just stay away.

Is there a typical colour scheme for a restaurant, or does it vary according to what the space is trying to achieve?

This is down to the personality of the restaurant. For example, are they aimed at children, a traditional ‘gentleman’s club’, elegant fine dining or maybe minimalist, cutting edge. Each has a clear personality aimed at a different clientele and the colours and design would reflect this.

–the blue ceiling in this American diner would not be recommended to stimulate hungry customers
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