Restaurant design trends is not a topic of interest  for insiders or restaurant connoisseurs only, but for everybody, because the hot trends that you now experience in a restaurant will be the trend you will see in your living room in the future. Not to mention that the inside of a restaurant will have a great impact on the whole experience of eating out. The design of the chairs, the colors of the napkins, the shape of the plate…all these will enhance the image of the dish you’re having.

Decadent Design

“We’re also going more towards the 70s and 80s. The expanded use of chrome, plexiglass, linoleum, neon colors is more and more present. This year, in line with the design trends, we assume we’ll see more of these influences in branding, too, including: more flashy colors, metallic touches, gradients, patterns on patterns and risographs.”

Amy Morris and Anna Polonsky, founders of The MP Shift

Good bye, White Walls

“At least in New York, I’m seeing a massive break from the sharp and clean aesthetic that took over the restaurant scene for the past few years. A return to the bold color schemes of the 60s—millennial pink and bright red, turquoise and jet black, forest green and muted gold, to name a few—has arrived on the East Coast.”

Sasha Bikoff, interior designer

 The Industrial Look Is Out

“All the reclaimed wood, bare light bulbs and exposed brick feels overdone. These were all definitely design choices that were part of a huge trend but are starting to feel dated and overused. There is a very monotone feeling to walking into a space that’s all wood, exposed brick and off-white.”

Andrew and Briana Volk, owners of Little Giant and Portland Hunt + Alpine Club

Old-School Is In

“Perhaps as backlash for how unstable we feel things are politically and socially, we seek comfort in what has stood the test of time. Not only do we seek comfort, we praise it. It becomes cool. The steakhouse reemerges, classic French cooking comes back into fashion, and the ‘dad’ and ‘grandpa’ aesthetic are seen on runways worldwide. . . . Go to any Houston’s in L.A. It’s equally populated by older people as it is tattooed hipsters. Dan Tana’s. Lawry’s. To me, it’s all the same story. It’s about a new demographic’s appreciation, acceptance and delight of things classic.”

Jonah Freedman, owner and designer of Freedman’s Los Angeles 

More green, more nature, more plants!

“We are seeing a lot of landscape elements coming into the interior space, whether a living green wall or potted plants, from fast-casual to specialty restaurants. At La Centrale Miami, we’ve even gone as far as designing a seasonal vegetarian-focused restaurant inside its own serra (Italian for ‘greenhouse’)—which features a gabled ceiling and hanging planter baskets suspended from the ceiling that recall the winter gardens of northern Italy.”

Giancarlo Pietri, architect/designer for Urban Robot Associates 

Conversation friendly

“We’re going to see restaurants incorporating soundproofing materials into their style and design from the get-go. This is something that we did at Don Angie by hand-stitching a unique fabric into a fluted design pattern.”

Michael Stillman, president and founder of Quality Branded restaurant group 

Casual and Formal Environments Will Coexist

“In 2018, we will see the design of restaurants pull influence from culinary trends like it has with our newest project, Scampi. The food is top quality but very approachable. We were able to mimic this within the restaurant’s layout by creating a flow and separation between the two distinct areas within the space—a more casual walk-in-only bar and communal dining experience at the front, and a more formal and intimate dining setup toward the back. This plays into another trend that we see taking shape—creating a warm and inviting restaurant that enables a space to transition from daytime to nighttime with ease.”

Jeremy Levitt, principal at Parts and Labor Design  

Food Halls Aren’t Going Anywhere, but They Will Be Less Themed

“In 2018, you’ll see more food halls that are platforms for great ideas. Collaborative environments spread out the financing risk, and that creates a space for creativity. I also think that food halls are increasingly growing into simple, beautiful spaces. I believe that the food and the people are the pallette.”

Will Donaldson, founder of St. Roch Market Miami and St. Roch Market New Orleans


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