As Spring approaches and people are looking to spruce up their gardens, Garden Centre’s across the UK are stocking up on the latest plant trends and landscape offerings. It’s a given that today’s customers visit garden centres for the experience, so getting your café or restaurant right has become just as crucial as sourcing new and exciting products.
With restaurants, cafes and grab and go food outlets on the high street booming, one of the key challenges for garden centres is to provide an appealing offer which is comparable to the competition on the high street.
Here our directors Nick and Alex Bradley give their views on restaurant and café design within Garden Centre’s and how it can help boost profits.
What are the benefits of a redesign?
There are many benefits of a re-design but ultimately, a restaurant or cafe interior design can have a profound impact on customers. Implementing a new and unique style of décor can help bring in more customers and boost revenue.
What looks, trends, etc are fashionable at the moment?
Design trends are constantly changing based on society and what’s popular with consumers.
Some of the popular themes we are seeing with clients across the UK from the high street to B&I sectors range from:
- Botanical and Biophilic – think plants, living moss walls, flowers and fresh herbs,
- Modern and ethical -rattan and woven furniture and sustainable materials.
- Experimentation with tiles is also a key look, particularly large, geometric, mottled and mosaic patterns.
- Typography looks set to stay too – coupled with vibrant graphics, marquee letters, diagrams and charts which can add that statement piece or bring personality to your establishment.
- Contrasts. Big, bold, bright colours and abstract wall coverings – for that InstaWorthy look, as well as simple and more subtle pastel colours – providing understated chic, both being popular in equal measures.
Many restaurant owners are also choosing a more minimalist style giving a sleek and modern uncluttered feel with cleaner lines, crisp colour palettes and understated furniture, giving a timeless look which won’t feel dated as trends come and go.
Finally, what advice is there for updating catering equipment?
There are many advantages to updating old equipment, as part of a new commercial kitchen design.
For example, replacements of ‘single use’ equipment for ‘multifunctional’ equipment where practical, can enable kitchen staff to cook multiple dishes using multiple cooking methods all using the same piece of equipment. This can lead to huge savings on energy usage and labour costs, as well as space in the kitchen, which is particularly useful for the smaller kitchen spaces. The payback on such savings vs the initial capital cost of quality, multifunctional equipment will often surprise operators and be an easy decision when demonstrated.