Colores y restaurantes

Food & colours – Part I

THE IMPORTANCE OF COLOURIMETRY IN RESTAURANTS – PART I


 

Colourimetry for restaurants can be a determining factor in the success of a gastronomic business. Did you know that there are colours that whet the appetite or that influence the comfort of customers?

Colour is a great tool that you have to know how to use to achieve the objectives of a restaurant. The choice of colour in a restaurant affects not only the food, but also the colour of the menu, the logo, the interior decoration and the bathrooms, so let’s delve into the psychology of colour and see which colours are the most recommended for this type of business.

 

InOutStudio_Kai La Caleta_30

Kai Restaurant design by Nayra Iglesias – [email protected]

Tips to keep in mind when choosing a colour

  1. The type of restaurant: The colours must be in accordance with the concept, speciality or theme of the business, as well as with the layout of the premises and the furniture.
  2. The brand: You must have the identity of your restaurant well defined, what concept do you want to transmit to your customers? Translate your restaurant into a feeling and then look for the ideal colour to achieve it,
  3. The size: The use of colours can help us to make a space seem smaller (dark colours) or bigger (cold colours in light tones) than it really is.
    Lighting: Take into account the amount of natural light that the restaurant has, if it has little, it is best to use light and warm tones (white), and if it has an excess of light, use cool tones (blue).
  4. The target audience: Who is your target audience? You must focus on your potential audience and not only to meet their gastronomic needs, colours and an appropriate decoration will help you to attract them and build their loyalty.

 

Sala Salada restaurant by Nayra Iglesias. [email protected]

 

  • PRIMARY colours are those that cannot be obtained by mixing with any other colour. YELLOW / CYAN / MAGENTA
  • SECONDARY are those obtained by mixing 2 primaries at 50%. GREEN / VIOLET / ORANGE /
  • INTERMEDIATES are obtained by mixing a primary and a secondary. YELLOW-GREENISH / BLUE-VIOLET / RED-AN ORANGE, etc.
  • COLD COLOURS when blue is involved in their composition. It belongs to the range of colours between YELLOW-VIOLET RED.
  • WARM COLOURS when their composition includes red and yellow. It belongs to the range of colours between GREENISH-YELLOW-VIOLET.

 

Chelsea Bistro_02

Hospitality Design by Nayra Iglesias. [email protected]

 

 

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