New F&B Design Trends for Hotels in 2018
By Ray Chung Director of Design, The Johnson Studio at Cooper Carry | February 04, 2018
With ever higher guest expectations and a healthy competition developing among hoteliers, hotel restaurants and bars need to stay ahead of trend. How a restaurant or bar looks is equally as important as the quality of the food and service.
It comes as no surprise that we are seeing more of our restaurateur friends inside hotels. In the coming year, expect to see more investment in hotel F&B overall, from the quality of the food to the design of the spaces and the creative repurposing of lobbies and rooftops.
An Investment in Design, by Design
Exciting, unique venues can feature prominently in marketing material and persuade travelers to choose one hotel over a long list that might otherwise all look the same. And as hotels tap into the value of bringing locals (non-guests) into their F&B venues, having the right look is critical. In the era of social media and photo sharing, it is hard to ignore the power of visual appeal.
Hotels are seeing the benefit of investing in highly customized design, especially in public areas like the lobby and F&B venues, where they can concentrate their efforts and still be able to reach all guests and non-guests alike. One aspect of customization has to do with making properties site-specific in some way. Increasingly, both branded and independent hotels look for ways to incorporate traditions that are specific to the city or even the neighborhood. Creating ties to the local community and its history into the design creates a sense of authenticity and fulfills the guest's desire to be somewhere, not just anywhere. And from the point of view of the locals, when this kind of integration is done well, it helps the hotel become a rooted part of the community.
In bars and restaurants, in particular, where people spend considerably more time, more attention is being paid to the details of the design. We are seeing a return to an expression of craft and richness, but not in the traditional ways. Instead of large slabs of marble, there will be carefully proportioned accents. Rather than ornately carved mouldings, precisely detailed joinery. It is a reaction to the bare wood, blackened steel aesthetic that we see everywhere these days from restaurants to workplaces. Going forward, expect to see more comfortable furniture upholstered in gem-toned velvets, exuberant wall coverings and possibly lacquered walls and surfaces.
As part of this search for a new kind of opulence, there will be a greater use of plants in public space design-trees, flowers, and vines but also moss and lichen, which can be stabilized to be used as a decorative surface with sound-absorbing properties. Botanical elements add a fullness and texture to space that people desire, without the connotations of old-world values that often accompanies traditional ornamentation. In restaurants, expect to see not only planters and potted trees but functioning herb gardens, too. A sustained popular interest in wellness and healthy living in general helps drive this profusion of greenery in hospitality design, as plants can be an effective antidote to the machine-made world that surrounds us.