The secret to the success of a restaurant does not lie solely in the taste and presentation of the food, nor in the brilliance of the service, but in the combination of these qualities and the venue’s design.
Good service requires professionally trained staff with the right attitude; guests must be welcomed promptly and with a smile, understood quickly and taken to their table without incident. When serving a dining table, waiting staff must be mindful of guests’ needs but never intrusive to avoid being perceived as impersonal or bothersome. Furthermore, guests – especially those on cruises – like to be recognised and love when waiters know their preferences, so staff shouldn’t be rotated between venues. Staff must be smart, clean and dressed in keeping with the theme and branding of the venue.
Another important aspect of delivering high-quality service is to ensure that there is adequate loose equipment, such as service trolleys or ice bucket stands, for the venue. Clear inputs from the restaurant manager must be provided to the architect to accommodate the required amount of equipment in the restaurant design.
Fixed furniture supports, consisting mainly of waiter stations, along with cabinets, stores and lockers, should also be distributed strategically across the main space by a designer. There should also be space for a guest cloakroom, close to the entrance but not visible.
All these elements should be placed carefully within the venue to ensure there is sufficient space, not just for the benefit of guests but also to ensure safe and adequate service. Layouts should provide different routes for waiters and for guests, allowing them to move through the space easily and be sufficiently far apart when close to galley accesses.
“A smart architect will know how to transform a purely functional space into one that delights the senses,” says De Jorio
Service is very closely related to design, and the focus should always be on the comfort and experience of the guests. A neglected or visibly aged space is repulsive, creating an unpleasant reputation that is difficult to remedy. A beautiful dining environment, on the other hand, helps to create a positive memory, encouraging a guest to return. A smart architect will know how to transform a purely functional space into one that delights the senses – not only taste and smell, but also sight, sound and feel – in a way that harmonises with the venue’s dining and service concept.
For example, a restaurant should be designed to ensure that guests only smell their own food, but using a fragrance throughout the space can disturb the olfactory experience of dining. It’s therefore always preferable to choose an effective air extraction system instead. Staff must also be clean and neutrally scented out of respect to the guests.
Read more: In the Spring/Summer 2024 issue of Cruise & Ferry Review, Marco De Jorio explains how De Jorio Group’s expansion into land-based design could influence and benefit its approach to cruise ship projects
The choice of materials and colour, although influenced by the venue’s identity, must not be oppressive. Colours that are too bright can be overly invasive, while those that are too dark can be oppressive and make the guest feel exposed. A good balance of materials and colours will ensure a more pleasant experience.
Lighting can either make or break a restaurant too. In general, the lighting in a restaurant must be well distributed and soft but should also be able to be adapted for different events without creating dark areas. A mix of light sources is needed for an efficient lighting plan, along with a common dimming function. An architect also needs to consider how to provide a high level of lighting for any maintenance operations.
To avoid unpleasant or overly loud noises throughout the restaurant, architects can use several methods of sound absorption. For instance, they can increase the proportion of carpets compared to hard flooring and use absorbing materials and a sound-dampening design for walls. The ceiling can also often amplify sounds, so it is important to avoid big, flat surfaces by using features such as steps, breaking shapes or absorbing materials, where possible.
Custom furniture is another necessary element for a successful restaurant project, although there are some important considerations to make. Chairs, for example, must be easy for both guests and staff to move as well as comfortable to sit in. Curtains are indispensable, as they prevent the sun from glaring in the eyes of guests during lunch. Dividers are another element to consider, as they offer a dignified way to create more intimate spaces and absorb noise.
To bring together all of these different elements, a restaurant designer must possess skills in a wide range of disciplines, as this enables them to work with and understand different professionals. This allows them to represent the owner effectively in the complex negotiations of shipbuilding, helping them to achieve their targets and deliver a fantastic venue.
Marco De Jorio is CEO of De Jorio Luxury & Yacht Projects and De Jorio Design Swiss
Discover more insights like this in the Spring/Summer 2025 issue of Cruise & Ferry Review. Don’t miss out – subscribe for FREE and get the next issue delivered straight to your inbox.