Designers, Restaurant Owners, and Patrons across the province have been hypothesizing about what the future of dine-in hospitality looks like once restaurants are able to reopen their interiors. We’d all like to believe that our hospitality experience will go right back to normal in due time, but I think we need to accept that health and safety precautions are going to be at the forefront for quite some time, and this in turn may shape the design trends we see in dine-in establishments over the next few years.  

Open Kitchens:

This has been a rising design trend for a while now, but now more than ever, guests want to see how their food is being prepared so they can feel confident that all proper safety precautions are being taken.

Back-of-House Space Allocation:

For years, the mandate has been to consolidate back-of-house floor space as much as possible, and squeeze maximum efficiency out of minimal square footage. Could it be that kitchens will now be viewed differently and built larger to allow staff more breathing room?

Private Dining Rooms:

In the short term, private dining rooms are being used as a dining extension to increase capacity. But in the longer term, it will be important for groups to feel safe and separated from the crowd, with the freedom to move about within their own personal space.

Uniform Design:

We all know that having a clean and polished uniform is a great way to communicate the quality of service and emphasize brand. Including branded PPE as part of the staff uniform shows that, as the owner, you are encouraging safety amongst your staff without appearing clinical.

Site Selection:

With the value of outdoor space at an all-time high, this may affect the future of site selection for casual and fine dining establishments. Having the opportunity to offer outdoor seating—whether in a traditional patio or a rooftop dining experience—allows owners to generate additional income while their interior capacity is being limited.

Automated Sensors:

In a time where people will go to great lengths to avoid contact with surfaces, automated sensors on doors and washroom accessories—such as flush valves and faucets—will be greatly appreciated by your guests.

Takeout and Delivery Reorganization:

Often in the past we’ve seen takeout handled by the host or bar areas within a restaurant. Moving forward, as dining capacities are reduced and takeout and delivery is on the rise, it will be important to reorganize the flow of takeout areas and segregate them from the dine-in guests. 

General Wellness:

Whether it be by incorporating more nature and plant material into the space, or by integrating antimicrobial fabrics, guests want to know that their favourite establishments are considering their overall wellness. Cleaning procedures and routines—that were previously done off-hours or inconspicuously—may be displayed more in the forefront for guests to recognize. 

Design trends are ever-evolving and we can never predict with full certainty how long each trend will last, but we’ve seen time and again that global events, politics, economics, speculation, and guest expectations form the design trends we see in restaurants year after year. Being open and adaptive to these trends, without making any knee-jerk reactions, will help restaurant owners stay ahead of the curve.