Noise level – This varies widely in terms of the desired result, so concept plays a huge part. Exposed kitchen lighting needs to be cohesive with the front-of-house light quality. Harsh glare is a turn off, but flat light can be simply boring. Lighting needs to be in line with concept, and flexibility is key to day-part adjustments. Light quality – Natural and artificial light play a part we tend to love natural light, but it can be an ambience killer at certain times of the day and year. Specifically, let’s look at some of these key elements: What is the final light quality, noise level, spatial sense, textural response, temperature, smell – and what emotional response does that combined experience evoke? The things that the customer responds to are the sensory results of all of the choices we make. So rather than talk about the specifics of design elements, perhaps it’s better to discuss the desired outcome. So what are the elements of ambience? Everything plays a part, even things beyond our control. Is it one type of space, and is it therefore consistent in atmosphere? Does it have a little something for everyone? Does it allow flexibility and change so that different day parts offer something new? Any of these approaches can be valid, and the choice should become clear as you develop the concept. Ultimately, a decision has to be made about the nature of the place.

Let’s face it: In today’s hospitality world, every place can’t be just about food. Also, our tolerance for noise and activity has changed, and dining as entertainment means that sometimes the activity around us is just as important as the food. What might have been considered ‘upscale’ 20 years ago has found its way into more casual concepts today. Some may consider this a generational issue, but a broad spectrum of patron types has upped the ante in terms of dining atmosphere. Simply saying that people’s senses need to be stimulated more than ever these days might be an understatement. This is not to say that ambience needs to be the same throughout the place, only that it must all tie together in some discernible fashion. You can have great food, service and ambience, yet fail due to inconsistencies throughout the concept. So, where do we start? In hospitality, a clear message that runs through all aspects of the design is the priority. Most importantly, when it all comes together, it becomes a place, not just a space. The patrons will look for a reason to come back, and when it all comes together, they have it. The design as a whole is a reflection of the owner, the menu and all aspects of the operation.Ĭustomers spend a relatively long period of time in one part of the space, and therefore have time to take it all in. In restaurants, the idea carries a great deal of weight towards customer satisfaction. When we think of institutional or corporate spaces, we may think less in these terms, but it applies everywhere – only the degree and style varies. Nice space can certainly support a hospitality business, but creating a sense of ‘place’ is what makes patrons come back time after time.Īs interior designers, we are charged with creating ambience. The difference between these two words provides an interesting take on what makes a design good or great. As designers and owners in hospitality, we might be inclined to use the word ‘space’ rather than place, when describing the ambience of a restaurant.

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