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fast food restaurant wall design

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McDonald’s 2.0

How fast-food chains are using design to go local

On a recent Saturday night, I invited a couple of friends out for dinner and drinks. We got in a car in Los Angeles, where we all live, and drove 40 miles south to Newport Beach, a pricey oceanfront Orange County city known for its nightlife. We had journeyed this obscene distance across multiple Southern California freeways to try a new restaurant. Its name is Taco Bell Cantina.

Yes, the restaurant is a part of the Taco Bell fast-food chain, which has more than 6,000 outposts in the U.S. serving a variety of Mexican and Mexican-ish foods. Taco Bell Cantina , unlike most of those 6,000, is a “concept” restaurant, one of about a dozen being rolled out across the country to test out a new permutation of the Taco Bell format. Taco Bell Cantina’s main distinguishing feature? It serves beer.

The restaurant is located on a tight footprint on a corner about a block from the beach. There’s no drive-thru or parking lot, and on the Saturday night of my recent visit, the dining area was nearly full with mostly teenagers and 20-somethings. There was a line for the bathroom.

My friends and I ordered several thousand calories worth of the usual Taco Bell food: chalupas, cheesy gorditas, nachos, a quesadilla wrapped around a burrito. On draft, the restaurant had an amber lager from a local brewery rebranded as “Beach Bell.” It was a novelty on top of the novelty.

Taco Bell Cantina verges on the sleek, with dark wood-topped tables and black metal chairs, tall stools along a central dining bar, and hanging Edison bulbs. Murals by a local artist adorn the walls, and giant folding windows open up its edges to the outside. Next to the counter, a wall of glass separates and frames the food prep area like some cutting-edge test kitchen.

The beer, it turns out, is only part of what Taco Bell Cantina is experimenting with. The new concept is also testing the theory that what the restaurant looks like is as important as what food and drinks it serves.

“What is different now from what we used to do is we are breaking away from a one-size-fits-all model and going to more flexibility, more variations, to end up with a more curated approach,” says Deborah Brand, Taco Bell’s vice president of development and design. Taco Bell has spent the past two years rethinking its restaurant design, and Taco Bell Cantina is just one result. “I think it’s a different approach to value,” Brand says. “We’ve always known that we have inexpensive food that is craveable, but we also look at value as serving the same food at the same price point in a potentially much more elevated dining environment.”

fast food restaurant wall design

Many other fast-food chains —“quick-service restaurants,” or QSR, in industry parlance—are doing the same. Restaurants from McDonald’s to KFC to Starbucks are rethinking their spaces inside and out, in a wave of design interventions that, given the sheer number of these restaurants, will spread throughout the U.S. These designs are setting a new standard for the commercial landscape, guiding the look and feel of the stores and restaurants on our streets and in our daily routines.

These redesigns are a product of the times. Fast-food brands are reacting to changing demographics, but they’re also trying to stay competitive with the growing numbers of “fast-casual” restaurants, like Panera Bread and Chipotle, that are luring customers away from deep fryers and greasy burgers with healthier dining options. They’re also trying to make the argument that going out for dinner and drinks with friends can happen at a Taco Bell.

It’s become an industry standard to regularly rethink the branding and design of fast-food restaurants. Consultants suggest that stores undergo a refresh every three to five years—new paint, light fixtures, menu boards, floor treatments, and so on. Every 10 years, they recommend a full-on redesign: tearing out seats, updating exterior architectural elements, maybe even scrapping the whole structure and building up from the foundation.

“If things stick around too long, it becomes wallpaper,” says Mark Moeller, of the restaurant development consultancy the Recipe of Success . “We all get bored with wallpaper after a while.”

Sometimes the update is specific to the location and business trends of a particular restaurant. Other times it’s a set of new design standards dictated from the corporate level to the franchisees who actually own and operate—and pay most or all of the cost to decorate—many fast-food restaurants. Regardless, the goal of these refreshes and redesigns is what’s known in the industry as a sales lift—a temporary but quantifiable increase in business. According to restaurant advisor John A. Gordon of the Pacific Management Consulting Group , a modest refresh might bring about a 2 to 5 percent sales lift. A full redesign could yield a 10 to 15 percent lift.

Gordon says these relatively common business practices are starting to morph from an instinct to freshen up a place’s appearance into a more wholesale reaction to design and demographic trends. That can mean a total reimagining of what the dining experience should be.

“It is not that there isn’t a common look and feel to a chain restaurant. There is. But the desire is to get more locally orientated, more local, whatever local means,” Gordon says, be it location-specific decor or colors that reflect the regional aesthetic. “That means something to consumers now.”

Other new elements include places where people can plug in and charge their phones and access free Wi-Fi, according to Howland Blackiston, principal at King-Casey , a restaurant branding and design firm that’s worked with more than 100 quick-service and fast-casual restaurants around the world. His firm is increasingly being called on to design interiors of restaurants with spaces specifically intended to be used as backdrops for selfies. “Some of it seems routine, but it wasn’t routine five years ago,” he says.

“The role of the designer becomes much more than decor and colors and materials,” Blackiston says. “It now involves thinking in a very creative way [about] what are innovations that we can come up with that maybe don’t exist yet, or certainly that haven’t been applied yet, that not only meet the needs of our customer base, but also differentiate our brand from the one down the street.”

Creating that sense of difference can be challenging, especially when certain design tropes become common. “Some of those brands run the risk of looking a lot alike. And this is more fashion than branding, in that it seems fashionable now to have buildings with a lot of recycled wood on the exterior,” he says. “I certainly love the way it looks, but you kind of do run the risk, if everybody does that, you’ve lost the differentiation.”

Fast-food restaurants have long fought to stand out from each other, but they’re also now battling relatively new competitors known as fast-casual restaurants. These slower-than-fast-food dining establishments, such as Chipotle and Panera Bread, have steadily moved in on fast food’s market by positioning themselves as healthier, slightly more “authentic” alternatives to the ubiquitous fast-food chains.

“Fast casual has come in as a new category and really kind of evolved with the market and consumers’ expectations, and a lot of the [quick-service restaurant] brands are feeling the pinch of the challenge of needing to catch up,” says Marty McCauley, design director at FRCH Design Worldwide , one of the biggest restaurant and retail design firms, which is based in Cincinnati. He says fast-casual restaurants are making an impact not just with their menus, but with the way their restaurants are designed and operated. They’re often “food-forward,” making a show of how meals are prepared as a way of highlighting their ingredients, and using interior-design materials that create what McCauley calls a defined sense of place. “Those types of ideas have definitely made their way into the QSR realm,” he says.

McCauley has been applying these principles in the design guidelines he creates for fast-food restaurant chains like Subway and KFC, outlining a spectrum of design interventions that locations can make to feel more local, more welcoming, more food-focused—everything from highlighting the sandwich rolls baking at Subway restaurants to creating a “breading window” in a KFC where customers can watch their chicken pieces being prepared for the fryer.

A quirk of designing for chains with thousands of restaurants and global marketing campaigns means that the design of the physical spaces often has to align with the image of the restaurant being portrayed in advertisements. In recent years, the KFC brand has built its advertising campaigns around an updated interpretation of the chain’s white-haired founder and human mascot, the long-deceased Colonel Harland Sanders, playing on his Southern gentleman character, while also making him, and the restaurant he represents, a little feisty. McCauley and FRCH were tasked with redesigning the restaurants to reflect this new attitude.

“I think what happened is there was a little bit of a disconnect between the experience inside the store and what consumers were seeing on TV and in the ads, and so this whole refresh approach was about how can we be a little bit bolder, a bit more expressive with the built environment,” McCauley says. “Some of those solutions involve embracing this kind of mantra of “What would the Colonel do with a bucket of paint?’”

The resulting design guidelines call for a range of possible changes. Full-scale redesigns include chicken-bucket-shaped light fixtures, barn-red furnishings, and photo-ready statues of the Colonel, which the corporation makes available to franchisees. Smaller-scale interventions are literally that bucket of paint, a red-and-white striped color job that franchisees can do on the cheap to stay up to date with the brand. “There is this really fine line that we have to toe, where we want to create big change, we want the consumer to be aware of the change and kind of see the brand’s transformation in the market,” says McCauley. “But at the same time, it’s got to be something that the franchisee is willing to invest in and that doesn’t break the bank from that perspective.”

fast food restaurant wall design

This lighter touch can be seen at a KFC restaurant in the Lincoln Heights neighborhood of Los Angeles, northeast of Downtown. A framed photo of Colonel Sanders hangs near the cash register, next to a sign in the workspace calling on employees to “Treat every guest like a friend in your home.” Above the counter, another sign facing the dining area urges visitors, ambiguously, to “Make the Colonel proud.” The walls are bright red, and the paint job extends around the entire exterior of the boxy, stucco-walled building. White trim hangs above the entrance and two framed images of the Colonel sit side by side on the front facade. Not long ago, only half the building had the red-and-white treatment, while the other was a geometric mix of orange and brown, topped with a slight curve reminiscent of a bell shape. This design flourish was no coincidence; the restaurant, until around 2014, was a combination KFC-Taco Bell.

In 1962, long before the advent of the combination KFC-Taco Bell (or its counterpart, the combination Pizza Hut-Taco Bell), Taco Bell stood on its own. Its first location was in the LA suburb of Downey, and the restaurant was designed to make an impact. With a Spanish tiled roof, arched veranda, and faux adobe walls, the Taco Bell of yesteryear had a distinct architecture, and this look became the model for the chain’s restaurants as it grew and spread. The theatrical Mexican theme of this building type also served to mark Taco Bell’s place on the urban and suburban landscape.

One night in November 2015, the original Taco Bell restaurant was plucked from the foundation where it had stood for the previous 53 years and loaded onto the back of a flatbed truck. Video footage from that night shows the restaurant, not much bigger than a two-car garage, perched doublewide on the back of the truck, a specimen of a building that could, at one time, be seen in hundreds, if not thousands, of towns across the country. After being strapped in place, the building was driven 45 miles to Taco Bell’s corporate headquarters in Irvine, where it remains today, a relic of a time when the building was the brand.

Today, in the era of the Taco Bell Cantina, the chain has diversified its approach to design, shifting far away from this signature building style. But branding through architecture is still a strategy used by some fast-food chains. Take the white castle-shaped buildings of the White Castle brand, for instance, or the sloping, hat-shaped red roof of the Pizza Hut chain. In its early years, McDonald’s required that its franchised restaurants use the famed “golden arches,” two parabola-shaped yellow bands on each end of the building that became a form of physical advertising. Now, for reasons such as cost and flexibility, brands are putting less emphasis on highly defined ornamental architecture and paying more attention to the experience of the customer, both in the drive-thru and inside the building.

On a commercial corner in Los Angeles, tucked between a gas station and a thrift store parking lot, sits an example of the modern McDonald’s. Apart from the iconic signage, the golden arches are gone. The restaurant is a long, rectangular stucco building, tan all over except for a few white protrusions. A few bands of yellow overhang the pedestrian walkways, and a metal panel wraps around the top of the double-height windows that enclose the indoor play structure. On its long side, a driveway leads to two separate lanes where drivers place their orders. The double drive-thru, a relatively new concept being deployed at busier locations in the quick-service industry, is an attempt to make fast food even faster.

Inside, the restaurant is all browns, tans, grays, and off-whites—hardly the clown colors one might expect in the house of Ronald McDonald. The interior space is varied, with multiple seating options, including booths, moveable wood-backed chairs, and half-moon-shaped tables with curving benches and squat padded ottomans. There are about 30 people inside on a recent Friday morning. An older man sits on one of the moon benches, reading a paper. A mother pushes a stroller with a toddler holding the screen of a phone not six inches from his face. A woman sits alone at a booth, knitting.

The most immediately unusual thing about the dining area is the set of three tall double-sided video kiosks near the counter holding touch-screen displays where people can order and pay for their meals. Common in Europe, they’ve only been in use at McDonald’s restaurants for about a year and a half. An employee is standing nearby to help people through the process, and is called upon often over the course of a half hour to assist confused customers. She taps the screen for a man, only for the machine to malfunction just before he can pull out his credit card. They move to another screen, hit another glitch, and eventually give up. The woman walks behind the counter and takes his order the old-fashioned way, in a fraction of the time.

This technology may be stumbling in its early days, but it’s becoming a feature of the design of fast-food restaurants. In the past, designers would try to optimize the restaurant’s operations by reconfiguring the kitchen and the counter. Now, they’re working the floor, creating spaces for people to do their own ordering, adding pick-up areas for on-demand food delivery apps, facilitating table service and the ability to deliver preordered food to customers waiting in the parking lot.

These are becoming part of the standard set of design elements being rolled out across McDonald’s roughly 37,000 restaurants around the world. In the past, each region had its own design group, but over the past year this work has been unified. “At any point in time we’ll have eight to 10 designs in our portfolio, and how they’re applied to different building types, they end up manifesting themselves a little bit differently based on size and restaurant configuration,” says Max Carmona, senior director of global development. “It would be rare that they all look exactly the same. And that’s certainly not what we’re after. What we are after is definitely some more brand consistency.”

This is also related to the company’s effort to reduce the environmental impact of its restaurants. It recently announced a goal of cutting the greenhouse gas emissions from its restaurants 36 percent by 2030.

fast food restaurant wall design

At the extreme end of this campaign is the design for the flagship McDonald’s in Chicago that aims to achieve LEED Platinum, the green building certification system’s highest level. It’s also a particularly impressive piece of modern architecture. Designed by Chicago-based Ross Barney Architects , it’s a 19,000-square-foot jewel box of glass, steel, and cross-laminated timber, covered by a white pergola that stretches over nearly the entire block and a park-like outdoor dining area. This restaurant will be a replacement for the so-called Rock ’n’ Roll McDonald’s , a two-story building constructed in 2005 that was a brightly exaggerated version of the golden arches archetype, decorated with music memorabilia.

“It’s very different. It’s not the carnival-y Ronald McDonald,” architect Carol Ross Barney says. “The colors are more subdued; the materials are more natural.” Surrounded by glass, the new design pulls in natural light, and its artificial lighting is intended to be less oppressive than the past. “You always felt like you were in an operating room eating in a fast-food restaurant,” she says. “That might make [customers] eat their food fast, but it wasn’t what necessarily made them comfortable.”

In addition to designing for a better dining experience, Barney’s team of designers put significant effort into ensuring a better experience getting into and out of the restaurant, which is heavily frequented by tourists—and in a neighborhood full of bars. “When we were doing research, a few of my guys went out there at 2 a.m. and the place was packed,” Barney says, which helped prove that access for pedestrians should be prioritized. “I think if you looked at it 15 years ago, the drive-thru was the most important thing. You had to take care of the drive-thru customers. Now [pedestrians] may be not the most important thing, but they’re a close second,” Barney says. “What they asked us to do was to change the nature of the restaurant so it made all those people satisfied.”

Unlike some designers who focus specifically on fast-food restaurants, this is the first foray for Barney’s firm. And while designing for a flagship store is different than creating a reusable design standard for thousands of locations nationwide, the fact that each location is basically doing the same thing—serving the same type of food to customers who’ve come to expect consistency—means the best design ideas may eventually trickle down.

The redesign of fast-food restaurants is an ongoing process: trying things out, testing them, surveying customers, tweaking and redesigning again. It’s both high and low stakes—high for the massive scale of these businesses, but low because, in the end, it’s a burger and fries. Or a chalupa.

The fast-food restaurants of the near future will probably look much more like the Taco Bell Cantina than that first Taco Bell. Demographic and technological trends will continue to guide the way these spaces are designed and redesigned. The resulting form may be new, but the underlying process has been happening before our eyes for decades. The original Taco Bell building opened in 1962 and operated for many years before it was deemed outdated. Citing the “popularity of larger restaurants with indoor seating and drive-thrus,” the company moved out to different spaces. That was 1986.

Nate Berg is a freelance journalist writing primarily about cities, design , and technology. He lives in Los Angeles.

Editor: Sara Polsky

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15 Restaurant Floor Plan Examples & Restaurant Layout Design Ideas

By Katie McCann

overhead view of restaurant blueprints

Your restaurant floor plan is essentially a map of your restaurant’s physical space. When designed well, your restaurant floor plan can affect your profit margins by increasing efficiency, creating ease of movement, securing the safety of your staff and guests, and ultimately enhancing your customer experience.

But in the wake of the COVID-19 pandemic, a well-designed restaurant layout looks a whole lot different than it used to. In order to accommodate physical distancing and limits on venue capacity , virtually every restaurateur is adjusting their floor plan in some way. Whether it’s removing tables, creating a designated takeout space, or even installing physical partitions, changing your floor plan is an essential part of the reopening process .

Whether you run a fast casual joint with just a handful of tables or a fine dining venue with more than 100 seats, there’s a lot that goes into adjusting a restaurant floor plan. To help you navigate these changes, this article will cover:

  • What is a restaurant floor plan and why you need one
  • How to make changes to your floor plan for reduced capacity and physical distancing
  • How to use software to properly manage your floor plan
  • What to consider when creating your restaurant layout design
  • 15 restaurant floor plan examples to inspire you

Whether these changes are temporary or permanent, your restaurant floor plan is something you’ll refer to on a daily basis, so it goes without saying (but we’ll say it anyway) that it’s worth spending some time and money on it.

What Is a Restaurant Floor Plan and Why Do You Need One?

A restaurant floor plan is a blueprint that illustrates the distance and relationships between the rooms and physical structures of your restaurant space. 

Restaurant floor plans denote the locations of fixtures like furnaces, sinks, water heaters, and electrical outlets. Occasionally, they will also include annotations on which materials are used to build parts of the space and how parts of the space are built.

Your architect or interior designer will draw up your floor plan. You can also use online software to help you design your own. 

A well-designed floor plan will include:

  • Walls and hallways
  • Closets and storage spaces
  • Windows and doors
  • Set fixtures and appliances such as stoves, refrigerators, water heaters, etc.
  • The purpose of each room / space
  • Interior features such as fixed shelving, counter space, bars, etc.
  • Other important items in your restaurant’s space

A well-designed floor plan will serve to:

  • Increase efficiency and workflow
  • Help you stick to your budget as you build your restaurant
  • Help you train your staff to work as cohesively and efficiently as possible

Your restaurant layout is also important for operational flow. This refers to all the foot traffic in your restaurant, including where deliveries are picked up, how chefs move around the kitchen area, where servers pick up orders, and more.

A well-designed floor plan can properly direct this foot traffic to prevent bottlenecks or overcrowding. In the wake of COVID-19, it’s particularly important to address operational flow in your restaurant to account for concerns such as physical distancing between diners and staff.

A clean empty and open restaurant dining room showing floor plan of tables.

How to Adjust Your Floor Plan for Reduced Capacity and Physical Distancing

Depending on the current layout of your restaurant, accommodating physical distancing and new limits on capacity may mean making major changes to your floor plan. Below are some recommendations for how to adjust your current floor plan to make your restaurant safe for reopening .

Adjusting Your Physical Space

Physical distancing – also called social distancing – requires keeping customers at least six feet apart from staff and each other. To keep this kind of generous separation between diners, you’ll need to make physical changes to your space and restaurant seating , including:

  • Moving tables further apart and away from high-traffic areas such as bathrooms and service stations
  • If tables cannot be moved, consider blocking off every other table or installing plexiglass partitions between booths
  • Remove bar seating or create a physical barrier between guests and the bar
  • Making sure furniture is arranged in a way that it is easy for staff to sanitize between seatings
  • Remove any unnecessary decor or tabletop items (ie. vases, condiment bottles, etc.)
  • Consider assigning designated entrances and exits to limit face-to-face exposure
  • Create designated a waiting area outside of the restaurant to prevent overcrowding in entrances or bar areas
  • If you’re offering takeout and delivery, move your pickup area away from the dining room
  • Remove buffets and other communal food stations
  • Install hand sanitizing stations in high-touch areas such as near entrances and bathrooms
  • Create a designated space for employees to change clothes and put on PPE
  • Use signage or floor markers to set expectations and direct the flow of foot traffic

In some cases, you may even want to assign a staff member to direct the flow of diners and monitor capacity levels.

Leveraging Design Software

While moving or eliminating tables can help to keep diners apart, software can give you a more accurate way to manage capacity. You might even be using some of these software features already.

If you use a modern POS system in your restaurant, you probably have access to table management software. For instance, TouchBistro’s POS is equipped with a handy floor plan maker . With this software you can digitally redesign your floor plan to match your new physical space.

If this isn’t an option, you can block off certain tables by assigning them to a fictional staff member (e.g. someone named “BLOCKED”) or by only allowing staff to seat even or odd table numbers. No matter which method you choose, table management software helps staff keep track of where diners can and cannot be seated.

In addition to managing where people are dining, you also need to control when they’re dining. This is where reservation software comes in.

With reservation software, each guest is preassigned a table for a specific time period. This allows you to anticipate which tables will be taken and for how long. You can then use the software to stagger seating times so that the space can be sanitized between parties. Having preassigned turn times also helps you maximize revenue by allowing you to squeeze in the maximum number of tables per service without worrying about logistics.

Communicating Changes to Diners

Once your staff have a handle on the new floor plan and how to manage the flow during service, it’s important to make sure your guests are on the same page. To set proper expectations with guests before they arrive at your restaurant, make sure you get the message out there by:

  • Updating your website and your profile on reservations platforms such as tbdine.com
  • Sending information along with reservation confirmation emails
  • Sending SMS texts to diners answering any questions or concerns

Remember, this is a whole new experience for customers and the more you do to address their concerns in advance, the smoother their visit will be.

6 Factors to Consider When Designing Your Restaurant Floor Plan

Now that you know the what and the why, let’s get into the how.

You’ll need to consider a few things as you plot out your restaurant floor plan to make sure you won’t have to back track once you begin making decisions.

1. Building codes

Look into your city’s building codes to make sure you’re accounting for requirements like emergency exits, adequate lighting and ventilation, occupancy, and more.

2. Accessibility

At the bare minimum, you need to follow requirements laid out in the  Americans with Disabilities Act (ADA) , as well as any city-specific standards of accessibility. You’ll need to make reasonable accommodations for individuals with accessibility needs, such as incorporating a wide enough space for guests using wheelchairs to access your washrooms.

3. Profitability

Dig out your business plan and get ready to do some math: you’ll need to figure out how many people your restaurant will hold so that you’re meeting your  profitability  requirements.

4. Efficiency

Every aspect of your restaurant layout should be designed to improve workflow and efficiency between front and back of house. Your inventory should be able to move easily from the delivery truck into storage and then through prep, cooking, and plating. Your serving staff need a clear path from the kitchen to (and through) the dining room so they can deliver orders quickly and safely.

5. Aesthetic and Ambiance

Your aesthetic and ambiance are where your floor plan intersects with your brand experience. Refer back to your business and marketing plans to make sure your interior décor and design reflect your concept, brand identity, and current trends. Those documents should influence color schemes, furniture choices, and every other decision you make.

Working in a restaurant can be dangerous and the safety of both your staff and customers should be top of mind. On the one hand, you should be creating a hazard map that identifies any areas that might cause injuries. Additionally, you also need to consider invisible hazards such as the transmission of infection. In light of COVID-19, that means considering additional safety measures such as leaving enough space for physical distancing, tapping arrows on the floor to direct the flow of foot traffic, and following government mandates on capacity limits – just keep in mind that some of these rules may differ based on where your restaurant is located.

Hiring a Professional to Help with Restaurant Floor Plan Design

Hiring a professional to assist you in the process of creating your restaurant floor plan is often a very worthwhile investment – especially if you’re undergoing major construction.

But where do you turn?

Both architects and interior designers will bring the following to the table:

  • A skillful and knowledgeable approach to space planning
  • Comprehensive and up-to-date knowledge of your state’s building codes and regulations
  • Professional-grade design software and knowledge of how to use it
  • An inherent creativity that can guide you to new ideas or new ways of looking at old ideas
  • Foresight and problem-solving skills gained through trial and error, and past experience
  • Connections with manufacturers
  • A thorough understanding of building materials, finishes, furnishings, and building methods

Architects vs. Interior Designers

The main difference between architects and interior designers is that architects are trained to understand the entire structure of a building, while interior designers are focused on the – you guessed it – interior.

If you’re building a restaurant from the ground up, you’ll likely want to consider working with an architect. If you’re designing a restaurant within an existing building structure, you can work with either one.

Do-It-Yourself Options

Feeling especially handy? Kudos.

Here are a few of the best restaurant floor plan software options that can help if you’re determined to design your floor plan yourself with the help of some pre-made templates:   CAD Pro : One of the most widely-used restaurant floor plan design tools, available for $99.95.   SmartDraw : Customize templated floor plans for $9.99 per month or $119.40 for the entire year.   ConceptDraw : To access the Café and Restaurant Solution ($25) you’ll have to download ConceptDraw Pro, which costs $199.

Rolls of architectural floor plans and blueprints.

15 Restaurant Floor Plan Examples to Inspire You

1. the kitchen area floor plan.

Your kitchen floor plan is crucial to your bottom line.

Your commercial kitchen layout affects everything from food quality and speed of service, to food safety and hygiene, so it’s something you really have to get right.

A restaurant kitchen floor plan.

The floor plan shown above illustrates a restaurant kitchen designed around an island. This type of design works well because it: 

  • Creates a lot of space for movement between workstations.
  • Facilitates supervision and communication between your chef de cuisine, their sous-chefs, and the line cooks.

2. The Kitchen Station Floor Plan

A basic commercial kitchen floor plan top view.

In larger, more commercial kitchens, each staff member is responsible for only one or two stations, which makes staff movement around the kitchen less important than in the previous example. Staff stay at their stations, while the food does the moving.

The floor plan above directly illustrates how your food will move through each station as it is prepped and assembled, helping to create an efficient workflow.

3. The Zone Layout

Zoned kitchen floor plan layout.

A third style of kitchen layout design is the zone layout.

As illustrated above, the zone layout breaks your kitchen area into work areas, much like in an assembly line setup, only it isn’t in a line or a circle.

This small restaurant layout works well for tight spaces where you have multiple people working together. While it doesn’t necessarily facilitate staff movement through the whole space, it creates individual stations your cooks can take ownership of and move within, enabling efficiency in each zone.

4. Spatial Strategies for the Physical Distancing Era

If you’re planning to reopen your restaurant after COVID-related closures, it can be useful to create a basic floor plan design for the new layout. This can give you a better idea of how you’ll accommodate physical distancing and adhere to new government regulations.

Restaurant dining room and kitchen layouts taking COVID protocols into account.

This restaurant floor plan sample provides a helpful reference for how to make the tricky transition from pre-COVID to post-COVID dining. As you prepare to reopen, you can reorient your exchange space to allow for the pick up of takeout and delivery orders.

And when you’re ready to reopen, you can create a new exchange zone that acts as a buffer between the dining area and kitchen. If you have the space for it, you can also extend your outdoor seating to make up for reduced capacity inside.

5. The Restroom Floor Plan

Not the most glamorous topic for sure, but restrooms are a requirement in any sit-down restaurant, and an important part of customer experience.

Include cleaning tasks in your general workflow and carefully consider the placement of your restrooms in relation to the dining room.

A restroom floor plan design for a restaurant.

The restroom layout design above does a great job of considering accessibility by factoring in the space required for wheelchair access, as well as including change tables so parents with children are accommodated. 

It isn’t shown here, but your restrooms’ location within your restaurant’s overall floor plan is also highly strategic. Consider the following: 

  • Proximity to the dining room (smells, people!) 
  • Atmosphere. Does it follow the vibe of your restaurant and add to your customer experience? 
  • Employee use! Will your staff use the same restrooms as your clientele, or will you provide a staff restroom for them?
  • The transmission of germs on door handles, taps, and other high-touch areas – something that’s especially important in preventing the spread of COVID-19.

6. Up Against the Wall Layout

Bar Raval is a Spanish tapas bar that has quickly claimed a spot on the list of top Toronto bars. 

The restaurant floor plan for Bar Raval.

In the above floor plan, you can see how the owners of Bar Raval had to make the most of a long and narrow space. Setting the bar and coffee station together against the sidewall frees up floor space so the servers can navigate through the high-traffic areas of standing tables, with plenty of room for their trays full of tapas and intricate cocktails.

7. Bar in the Center 

Floor plan for a restaurant dining room and bar by devianART.

If ample space is a luxury you’re working with, placing your bar in the center of the room – like the one above – can spruce up your customer experience in a few different ways:

  • A center bar increases the amount of seating available at your bar, which provides lots of room walk-ins to sit and try out your menu. 
  • Because of the extra seating, the central bar can replace a waiting area, allowing your customers to sit and have a drink while they wait for their table to be ready, directly (and effortlessly) increasing sales.
  • A center bar also provides a stage for your bartenders, who can show off their flare while preparing drinks. Dinner and a show.

8. The Bar at the Back  

Bar floor plan design.

On the other hand, placing a small bar at the back of your restaurant, as in the floor plan above, creates more intimacy. It’s a great way to facilitate relationship-building between your all-star bartender and their regulars – and loyal regulars help your profitability, providing a steady stream of business.

9. The Dining Room

Your dining room floor plan has the power to make or break the customer experience, which directly affects your sales.

Not sure how big your dining room should be?

Here are some guidelines for figuring out the average square footage you need per customer, depending on your venue type: 

  • Fine dining: 18–20 square feet
  • Full service restaurant: 12–15 square feet
  • Fast casual: 11–14 square feet
  • Fast food: 11–14 square feet

In a 1,200 square foot dining space, you could fit up to 80–100 seats, depending on the experience you’re trying to create for your customers. Just keep in mind that these guidelines do not account for any COVID-19 capacity limits.

Lotus restaurant dining room floor plan.

The floor plan above selected smaller square tables that tuck nicely against the wall around the perimeter of the room, creating an intimate space for small groups or couples. The middle of the room features round tables with ample space between, so customers don’t feel like they’re sitting with their neighbours and staff can move freely around the space. 

10. A Round Table Option

Restaurant floor plan for dining room seating.

Your dining room floor plan is as much a document to help you design your space as it will be a map for your staff to navigate sections and table numbers. 

The layout above follows a simple grid pattern that will be easy for staff to memorize and navigate in a restaurant with so many tables. 

11. The Retail Area

Whether you’re slinging bottles of your in-house hot sauces or selling branded t-shirts and tote bags, a retail area requires space, and that space requires planning. 

Where you place your retail area within your restaurant will depend on the type of space you have, but the retail area itself should feel distinct from the dining room and follow retail sales principles that encourage browsing and product pairing.

Restaurant floor plan for a venue with a retail space.

The layout above has multiple display options, lots of room for browsing, and makes it easy for counter staff to keep an eye on what’s happening in the space. 

12. But First, Coffee

We tend to think of our space in square footage, but if you cubed that footage, consider how much space you could gain.

Floor plans in 3D are a great way to explore the ways you can use vertical space. The kind of art and light fixtures you choose – which contribute to your over ambiance and aesthetic – are directly affected by the height of your ceilings, so getting a 3D picture will help you plan.

3D floor plan for coffee shop.

This 3D floor plan of a small cafe allows the owners to get a clear visual of what the finished product will look like, how choices for the wall decor, window signs, and lighting keep the venue on brand and make a limited space feel more open.

13. The Waiting Area

They say you form an impression of a person within the first three seconds of meeting them. So why should it be any different stepping into a restaurant?

There are a million ways to make a great first impression, but the one that matters most is how the design of the entrance and waiting area helps welcome guests to your restaurant.

Carter Family Restaurant floor plan.

The floor plan above gives the host or greeter – or even cashier – a chance to welcome guests in a separate, controlled area before introducing them to the noises and smells of the dining room. There’s also a waiting area where customers can sit down, away from the door and restaurant traffic, until their table is ready.

If you want your guests to experience a calm, relaxed ambiance, consider carving out ample space for this kind of separate entrance area.

14. Think Outside the Box

If you’re lucky enough to have a bit of outdoor space – and have a climate that makes it usable for more than a couple of months a year – you can really maximize that space. And, as a result, your profit.

Outdoor dining floor plan layout.

This patio floor plan combines diagonal and booth seating to make the most of the extra dining space. They also threw on some outdoor-appropriate decor elements like natural greenery and a fountain to create ambiance even outside the restaurant’s dining room. 

15. Working the Angles

Angled dining room floor plan blueprint.

Not all spaces are created equal. Sometimes, the space you have to work with is angular and strange. There’s no reason you can’t use that to your advantage in creating a unique space like in the floor plan above, which includes original seating options like rounded and snake-like booths that still leave plenty of space for staff to navigate the dining room floor efficiently. 

POS-Script: A Note About POS Stations

TouchBistro iPad point of sale with floor plan screen.

Anything that empowers your work more efficiently can have a huge impact on your bottom line. Your POS system is your server’s best tool in providing high quality and efficient service to customers – but that doesn’t mean it should take up a chunk of your dining room.

Modern POS solutions include smaller designs than a traditional POS , so stations take up less space in your layout.

Or, you could opt for tableside ordering , which involves using portable POS devices – generally tablets – to take orders directly at the table. This allows servers to send orders to the kitchen right away, meaning you don’t have to factor in how your servers will move through your layout as they go from table to the POS station and back again. They can simply carry the POS with them, providing faster, more accurate service.

The reality is that certain elements and details of your floor plan will naturally change and evolve over time, but the basic structures and foundations you lay down in the beginning will likely stay the same. Even if you need to make temporary changes to accommodate COVID-19 restrictions, starting with a solid restaurant floor plan will serve you well in the long run.

Create space in your budget to design a floor plan that helps your kitchen work efficiently, allows your servers to offer top-notch service, and gives your customers an unforgettable dining experience. Everyone will appreciate it – including your bottom line.

Photo of Katie McCann

Katie is a former Content Marketing Specialist at TouchBistro where she writes about food and restaurant experiences. She doesn’t shy away from the finer things in life, but no matter how much success she continues to acquire, she stays true to her roots and still considers imitation crab as gourmet. If she isn’t writing, you can find her on a patio with friends and a pitcher of white wine sangria.

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Fast Food Restaurant Interior Design

  • September 23, 2021

Fast Food Restaurant Interior Design For Growing Brands

fast food restaurant wall design

American consumers have a seemingly endless appetite for new fast food brands. Entrepreneurial quick service restaurants with a unique niche, including new regional and ethnic fast food startups, are coming on strong. Founders aspire to be the next Shake Shack or  Habit Burger Grill , the Southern California company acquired by Yum! Brands in 2020.

There are few business models where “form follows function” so closely. Here’s what to keep in mind when planning your fast food restaurant interior design. 

The pandemic permanently changed QSR design 

In a little over a year, consumers have come to expect contactless order fulfillment from fast food restaurants. Increasingly, it appears this will be the new normal, as Covid lingers and continued social distancing is desired (or required). 

As most of us know from first-hand experience, many restaurants were not prepared for the surge of demand for customer pickup, as well as the onslaught of third-party delivery pickups by the likes of DoorDash, GrubHub, and Uber Eats. Quick service restaurants struggled to manage the scrum. 

New fast food brands have the opportunity to design features that established brands are trying to add in their Covid-driven retrofits. 

Order pickup zones

An efficient new fast food restaurant design should offer a separate, easily accessed order collection area. Divert disruptive foot traffic to a separate area of the store with its own clearly signed entrance. This will prevent collection activities from interfering with in-store ordering as well as the dine-in experience.

Order kiosks

While not new,  order kiosks have grown in popularity  as people minimize face-to-face interactions. New fast-food concepts should ensure that kiosks are an obvious, appealing option for guests. Wendy’s has included kiosks in their Smart 2.0 store prototypes. The company discovered from customer feedback that restaurants with kiosk ordering as an option had higher satisfaction ratings than those without. 

Walk-up order windows

Shake Shack has revived the walk-up window at eight of its locations. The simple yet practical customer interface is perfect for the customer who doesn’t want to dine in and may not order online (aka not a smartphone user). It’s also well-suited for locations where drive-through isn’t feasible. 

Food lockers

Food lockers are another “new” method of contactless food delivery experiencing a surge in popularity. Burger King, KFC and Smashburger have added food lockers to their new store designs. Utilizing a touch screen, pinpad, or even text messaging and QR codes, the customer opens their locker and retrieves their food. Some lockers are chilled, others are hot; some utilize UV light to kill bacteria.

Lockers were considered by fast food brands prior to the pandemic, a strategy to increase service speed while lowering payroll expense. Dunkin explored the concept in 2018, seeking to accelerate service in its busiest locations. In 2019 Wingstop announced it planned to use lockers to cut labor costs, because 75% of its transactions were collection. Another pandemic-related benefit: food lockers can help companies weather the chronic labor shortages that have hit the food and beverage sector hard. 

Digital menu boards

Digital menu boards are another way to intensify the customer/brand interface and even boost orders. Panera has implemented digital screens for drive-through and in-store menus. The screens, linked to the company’s loyalty program,  display recent orders and favorite selections. Customers can place an order from their phones, regardless of whether they’re using rapid pickup, drive-through, delivery or even dine-in. They receive notifications on their phone when their order is ready.

Doubling down on drive-through

2020 was the year everyone learned to love drive-through, but even that format has undergone an evolution. Many new fast food restaurants now have double lane drive throughs. At Shake Shack’s “Shake Track”, one lane is for placing orders and another lane is for online order pickup, which facilitates more efficient service. Even Panera Bread has added fast food style double drive throughs to its new, streamlined, fast casual restaurants. 

Years ago, Dutch Brothers drive-throughs began sending employees outside to take orders from customers idling in long lineups. This improvised workaround has become commonplace: fast food restaurants now dispatch employees with tablets to expedite ordering. New QSR designs should prioritize worker visibility and safety, and ensure ease of access between interior and exterior. 

Dialing in dine-in

With all the emphasis on contactless collection, it might seem that dine-in is dwindling in importance. But fast food restaurants are now looking at dine-in as an opportunity to enhance the guest experience and tell their brand story. A customer who chooses to dine in, despite faster and more convenient options, is taking a break. They’re getting out of their own environment, and hoping to relax a bit. Another demographic taking advantage of dine-in is young people looking for a place to gather. 

Even as Panera reduces the size of their  new concept restaurants  by 25%, the company is showcasing the core of their brand identity (baking fresh bread in-house) by making the interior of their ovens visible to diners. Wendy’s new interior design places sinks outside the restrooms, enabling guests to wash their hands without entering the restroom. The company believes this customer touchpoint subtly reinforces Wendy’s core value of “freshness”. Wendy’s interior design updates also include gas and electric fireplaces and faux wood flooring. Chick-fil-A is also upgrading its interiors with higher-end finishes.

In the  McDonald’s redesign of 7000 US and UK restaurants , natural materials have replaced plastic finishes, and lighting is softer. There’s a new “linger” area with armchairs, sofas and Wi-Fi connections, as well as a solo diner zone with TVs that’s more like a bar, and a colorful “family zone” area offering flexible seating for different sized groups, with fabric cushions. As these trends take hold,  the fast food design standard of allocating ten square feet per diner may evolve, too.

While QSR design doesn’t need to emulate an upscale restaurant—no customer comes to a fast food restaurant expecting gracious dining—the dine-in guest has made a conscious choice to spend time in the space, and well-designed interiors can reward that impulse with a richer experience. 

Fast food restaurant interior design: It’s outside, too

fast food restaurant wall design

Increasingly, a QSR interior is outside, too. Outdoor dining has become a comfort zone for customers who are reluctant to congregate indoors with others. Al fresco dining areas also make your restaurant more visible, especially if they include colorful umbrellas or awnings. In climates where outdoor dining is possible for most of the year, outdoor dining can significantly boost sales. Outdoor dining pods designed to carry through your brand story are another opportunity to provide a memorable dine-in guest experience and help increase capacity in areas where sunshine isn’t as reliable.

Orange you glad you came?

“We eat with our eyes.” So says the International Association of Color Consultants & Designers. The fast-food space is keenly tuned into  the psychology of color . 

Psychology tells us that red, the most commonly used color in fast food, stimulates the appetite and can aid in increasing food sales. (Red table tops are believed to increase the amount of food consumed by diners.) Red is attention-getting and effective in signage for that reason. Orange increases impulsivity and is associated with a mood of energy, fun, and optimism. Yellow is the easiest color in the visible spectrum to see, which is why it’s often used in signage. It’s no surprise that the red and yellow color combination is a classic duo in the fast food world. These stimulating, active colors have also been used to keep diners moving quickly through fast food restaurants. 

Green evokes nature and relaxation, so QSRs offering healthy, natural fare often employ it. Starbucks has made green the signature color of its coffee shops, using it to suggest a place to slow down and relax. Blue, despite being America’s favorite hue, is actually an appetite suppressant. And despite recent trends toward light colors in interior design, warm and earthy colors remain the standard for fast food restaurants—icons like McDonalds and Burger King still rely on them. These may feel like overly familiar design tropes for a new brand, but they’ve survived the test of time. 

Creating an adaptable fast food restaurant interior design

Your interior design solution should be able to adapt to the location of the restaurant, both from a physical footprint and building configuration standpoint, but also to carry the brand to different cities and regions in a consistent and relevant way. New QSR brands will find that their restaurant FF & E package may need to be tailored to appeal to unique communities or to leverage changing demographics in new markets.

Rather than a one-size-fits-all design package, QSRs can adopt a curated approach that retains the core of the restaurant branding, offering an overall common look while tailoring it to specific settings. For example, types of interior finishes and materials may vary while maintaining brand colors and iconography. And while it may no longer be necessary to specify, say, the same flooring for every restaurant, strong brand elements like interior signs should maintain a high level of consistency. 

Designing modular interior components can help the same pieces work in small restaurants and larger ones. Today’s nimble fast food startups can take many forms. Outlets might include a 3,000 square foot restaurant, a food court, and a kiosk. Because settings can vary from airports to malls to main streets, your brand must have a clear and expressive visual shorthand that customers can instantly recognize. Creating versatile modular designs can reduce cost and complexity when you’re scaling quickly. 

Designing and selecting FF & E for your fast food restaurant layout often means balancing budget against durability. Because service areas in a QSR receive so much use (not to mention abuse!) you’ll want to ensure that your decor doesn’t wear out before it’s time for an update. This doesn’t necessarily require high-end materials and finishes, but they should be selected carefully. Don’t sacrifice the durability of material; it has a big impact on your ongoing operational costs, such as maintenance and cleaning. 

Keeping it fresh

Restaurant consultants recommend a revamp and refresh of QSRs every 3-5 years , with a full redesign every ten years. We’re in an extremely design-conscious era. Trends cycle ever-faster and restaurants vie to create bold, eye-catching backdrops for customer’s Facebook, Instagram and Tik Tok social media feeds. 

With this in mind, a fast food restaurant designer should be judicious when specifying finishes like tile walls and floors, which will remain in place for long periods; a crisp, streamlined, neutral envelope can be continuously updated with new decor, fixtures and furnishings—even light fixtures. 

The good news for QSR innovators: fast food interior design inspiration and practical, actionable ideas are literally everywhere. Large fast food corporations spend millions on R & D every year. There’s never been a better time for QSR startups to learn from their innovations—after all, their secret sauce doesn’t stay secret for long. 

Ready to refresh your QSR?

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  • Inspiration

Fast food designs

Fast food design with the title 'Cow-abunga Burgers'

Express yourself with a custom fast food design created just for you by a professional designer. Need ideas? We’ve collected some amazing examples of fast food images from our global community of designers. Get inspired and start planning the perfect fast food design today.

Fast food design with the title 'Nashville'

A nashville style fried chicken restaurant targeting millennials and gen z

Fast food design with the title 'Pizza logo'

character logo concept

logo for a kati rolls fast food company

Fast food design with the title 'Wordmark logo for mercedita'

Wordmark logo for mercedita

Fast food design with the title 'Logo design for Hawaiian bowl resturant'

Logo design for Hawaiian bowl resturant

Logo design for Hawaiian bowl restaurant

Fast food design with the title 'Funny design for a fast food.'

Funny design for a fast food.

Hand drawn and vectorized with Adobe Illustrator.

Fast food design with the title 'Logo concept for a street-food restaurant'

Logo concept for a street-food restaurant

Fast food design with the title 'Logo for pizza company'

Logo for pizza company

Stylized pizza cut shape. Minimal, raw, eye catching shape with simple details.

Fast food design with the title 'Flame Burger logo'

Flame Burger logo

Fast food design with the title 'Tasty's fast food identity concept'

Tasty's fast food identity concept

The idea was to create a modern, versatile identity to express the qualities of the client's business.

Fast food design with the title 'Abu Zaid'

Galo Galo Logo

Stylish and fun rooster logo designed for "Galo Galo" a Brazilian fast food restaurant that serves delicious chicken meals.

Fast food design with the title 'Brazilian chill logo featuring a happy sloth'

Brazilian chill logo featuring a happy sloth

Fast food design with the title 'Better Burger'

Better Burger

Vegetarian Burger Food Brand Logo

Fast food design with the title 'Logo for fast food delivery'

Logo for fast food delivery

Logo made of a tray of food in motion with finish flags in the background.

Fast food design with the title 'Logo for Coffee and Sandwich Shop'

Logo for Coffee and Sandwich Shop

Fast food design with the title 'Cafetaria De Hoef Logo'

Cafetaria De Hoef Logo

hand draw logo design concept

Fast food design with the title 'Willy's'

Willy's

New fast food restaurant

Fast food design with the title 'Burgeration Print Menu boards'

Burgeration Print Menu boards

Burgeration is Saudi Arabian brand, They want 3 menu boards in a modern theme that represent the simplicity and to be branded by their identity. the menu is in two language Arabic and English.

Fast food design with the title 'Honey Tang's'

Honey Tang's

Logo for a restaurant specialized in dumplings.

Fast food design with the title 'Nian Gao Product Packging '

Nian Gao Product Packging

Nian Gao Gnocchi Di Riso Product design. Made with Rice. Russian Product

Fast food design with the title 'Skewlets'

Thai and Singapore food kiosk.

Fast food design with the title 'Flew the Coop Logo'

Flew the Coop Logo

Flew the Coop Logo, it should be a broiler type not a rooster :))

Fast food design with the title 'Food packaging'

Food packaging

Packaging design for the dumplings.

Fast food design with the title 'Logo for Poke bar '

Logo for Poke bar

Our POKE BAR will be a hawaian food RESTAURANT, casual food, not junk ir just fast food. The age to which we are fucusing is 30 - 40. Economic target is medium to high. We are located in the Best Commercial street of Santiago, Chile. Please have a look to the web pages of POKE in USA.

Fast food design with the title 'Cono di Pasta'

Cono di Pasta

Italian pasta in cone.

Fast food design with the title 'Sweet Pea Cafe'

Sweet Pea Cafe

Fast food design with the title 'Salsa Park Restaurant'

Salsa Park Restaurant

This is winning design for a container restaurant concept contest. Salsa Park is food truck restaurants chain with goal to create their first contaciner restaurant. In that purpose they wanted to convert regular 20'' container into cool place where people could step by for a snack. Restaurant is placed at a junk yard theme park along with other restaurants, basically a junk yard restaurant park. If you like this and would like to get something similar, feel free to contact us and ask quotes for your own project.

Fast food design with the title '70's style logo for Honolulu Fish and Chip shop'

70's style logo for Honolulu Fish and Chip shop

I designs brands. Invite me to work and I'd be happy to discuss your project.

Fast food design with the title 'Logo For Food Trailer'

Logo For Food Trailer

Simple, clean, modern-vintage logo that is combination of a sandwich and the city so it can portray the business and the name.

Fast food design with the title 'Casual hand drawn style menu'

Casual hand drawn style menu

Chalk board style menu with hand drawn style banners and borders. The menu comes across as authentic and approachable for a company offering local and humanely raised meats as well as vegetarian options.

Fast food design with the title 'Sketch Burger'

Sketch Burger

Fast food design with the title 'Clean, yet fun menu boards for burger joint'

Clean, yet fun menu boards for burger joint

Colors and fonts match the restaurant's logo, keeping the branding without using valuable space for the logo. The design emphasizes clean, fresh and delicious with a hint of retro. This design was a finalist in the contest and can be modified for your restaurant menu on a 1-1 project, just hit the invite to work button!

Fast food design with the title 'Packaging for Burger Chef'

Packaging for Burger Chef

Fast food design with the title 'Super cool menu board for German burrito take out.'

Super cool menu board for German burrito take out.

Appealing to the younger crowd and possibly multi-lingual the menu board needs to convey the foods in words and icons. Simple and clean was the task at hand. This design was a finalist in the contest and can be modified for your restaurant menu on a 1-1 project, just hit the invite to work button!

Fast food design with the title 'Fun logo for a shawarma fast food'

Fun logo for a shawarma fast food

Fast food design with the title 'Unique and playful Burger logo for a Food Truck'

Unique and playful Burger logo for a Food Truck

Fast food design with the title 'Song Bird'

Burgers and fries food truck

Fast food design with the title 'Signage for IMPERIAL'S'

Signage for IMPERIAL'S

Fast food design with the title 'CHAMP'

Vegan Restaurant

Fast food design with the title 'Restaurant menu'

Restaurant menu

Fast food design with the title 'Royal Wraps Logo'

Royal Wraps Logo

Logo for a fast food restaurant specializing in wraps.

Fast food design with the title 'sliders'

clever logo what is my reference to the sliders to control the volume and the hamburger sliders

Fast food design with the title 'Crazy Donuts'

Crazy Donuts

A simple yet playful logo design displaying a character of crazy donuts. This logo has been SOLD! Thanks!

Fast food design with the title 'Packing Ruffled Potato Chips'

Packing Ruffled Potato Chips

Fast food design with the title 'TAPPS Sport Grill Menu Design'

TAPPS Sport Grill Menu Design

Fast food design with the title 'Voodoo burger.'

Voodoo burger.

Logo for food truck!

Fast food design with the title 'SUPERSAM LOGO'

SUPERSAM LOGO

Letter S + Burger

Fast food design with the title 'Flyer for regular client '

Flyer for regular client

Nik's Barbecue fast food - complete branding done by me, from logo design to stationary, flyers, web and social media elements.

Fast food design with the title 'Chick Mate'

This is a brand that does all kinds of Chicken Burgers, Chicken Sliders, Fried Chicken, etc....

Fast food design with the title 'Digital menu Design for Fast Food Restaurant in UAE'

Digital menu Design for Fast Food Restaurant in UAE

A Saudi based fast food restaurant was looking for appetizing and high readability menu design to be downloaded by customers from their social media.

Fast food design with the title 'Bold Kabuto logo'

Bold Kabuto logo

Modern, sophisticated and stylish logo, with a hint of chicken and kabuto.

Fast food design with the title 'Arabic menu'

Arabic menu

Fast food design with the title 'Logo and Website for australian family fasyfood'

Logo and Website for australian family fasyfood

Fast food design with the title 'Quiznos Music Concert Poster'

Quiznos Music Concert Poster

Illustration for Quiznos 2016 calendar. The client was looking for designers to use the Quiznos brand, toaster and/or subs as inspiration to create a music concert poster.

Fast food design with the title 'Cocina asiática'

Cocina asiática

Tipografía urbana

Fast food design with the title 'Logo for tikka taco'

Logo for tikka taco

Typography logo design

Fast food design with the title 'ZigZag Brochure'

ZigZag Brochure

This brochure is created as part of the complete branding package for Nik's Barbecue.

Fast food design with the title 'Create a logo and exterior design for FOOD TRUCK'

Create a logo and exterior design for FOOD TRUCK

Fast food design with the title 'THE POTATO POD'

THE POTATO POD

Food Truck logo with Character illustration

Fast food design with the title 'brochure design for A Fast Food Restaurant'

brochure design for A Fast Food Restaurant

Fast food design with the title 'New Local Pizza Shop'

New Local Pizza Shop

Fast food design with the title 'Bish Bash Balls restaurant '

Bish Bash Balls restaurant

Fastfood restaurant

Fast food design with the title 'Little Italy'

Little Italy

Food Delivery Service

Fast food design with the title 'White Souce'

White Souce

Fast food design with the title 'Big Brother Pizza'

Big Brother Pizza

They wanted to create a new brand logo for their 17 year old pizza shop to give it a new brand identity. Big Brother Pizza

Fast food design with the title 'Bitcoin Burger'

Bitcoin Burger

Burgers and fries

Fast food design with the title 'Zhaal'

Fast casual food restaurant that will incorporate south Asian flavors presented in a western style. Going for a relaxed and clean aesthetic that with food delivered in buffet style.

Fast food design with the title 'Nostalgic Western Logo for a Family Farm'

Nostalgic Western Logo for a Family Farm

A personal hobby farm located in Arkansas. Western vibe, without being overtly "cowboy". Rustic design, with a nod to cattle branding without looking like the logo of a Western themed Disney ride. Some other influences are 50's motel branding, Route 66 aesthetic, hand sign painting, and hand lettering. The farm owners also have deep ties to the McDonald's fast food company and love their old school branding.

Fast food design with the title 'Cluckin'z Chicken'

Cluckin'z Chicken

Clean fresh chicken restaurant with salads sandwiches and shakes and healthful sides. Do not want a chicken as the logo. Parts of a chicken could be incorporated into the wording of the logo

Fast food design with the title 'Star One Cafe'

Star One Cafe

Fast food design with the title 'Wrapping Paper Design'

Wrapping Paper Design

Playful, fresh and modern design. For kraft & white paper, Pantone colors, modern and interesting design.

Fast food design with the title 'RESTAURANT BAR LOGO DC - BASEBALL WOODSY WESTERN THEME'

RESTAURANT BAR LOGO DC - BASEBALL WOODSY WESTERN THEME

Fast food design with the title 'YUMM!'

Burger & Sandwich

Fast food design with the title 'Bold, simple logo for an Indian street food restaurant.'

Bold, simple logo for an Indian street food restaurant.

Logo for a fast-casual Indian restaurant that serves popular Indian street food and street food from around the world with an Indian twist.

Fast food design with the title 'Logo for Big Catch Poke'

Logo for Big Catch Poke

Fast food design with the title 'Triple Mania'

Triple Mania

Venta por delivery de una variedad de sandwiches peruanos que se llaman Triple. Los triples, son sandwiches preparados en pan de molde blanco (conocido también como pan de miga), de mínimo 3 tapas de pan con 2 rellenos diferentes. Siempre se comen fríos. Los sands. se venderán en tamaño personal (1 triángulo, el pan cortado en diagonal) y en tamaño bocadito (tipo los del Tea Time). Venderemos también jugos naturales de frutas combinadas y postres armados también con 2 rellenos distintos. El público objetivo sería Hombres y Mujeres de 18 años para adelante.

Fast food design with the title 'Salad Bowl Label Design'

Salad Bowl Label Design

Playful, fresh and modern design. Kraft paper, Pantone colors, unique and interesting design.

Fast food design with the title 'Amir's Falafel'

Amir's Falafel

The logo is based on cultural elements related to the origin of the Amir family and the meaning of the word Amir. The isotype (icon) represents the letter A constructed in the form of a window with a pointed arc that might be seen on a building in the old town of Sanaa, Yemen, and it's combined with a king's crown with falafel balls on its top. The icon goes well along with modern typography that reflects the Arabic calligraphy.

Fast food design with the title 'Burger Box Packaging Design'

Burger Box Packaging Design

Fast food design with the title 'Logo for fun, college oriented, late night food, Home of the Fat Sandwich!'

Logo for fun, college oriented, late night food, Home of the Fat Sandwich!

Fast food design with the title 'Atomic Burger Logo and Street Sign Design'

Atomic Burger Logo and Street Sign Design

Atomic Burger Logo and Street Sign Design. Represents the fun and modern environment in the fast food restaurant.

Fast food design with the title 'Bold new logo for new Sub Brand!'

Bold new logo for new Sub Brand!

Fast food design with the title 'Modern, minimalistic package design concept for Masala Pizza'

Modern, minimalistic package design concept for Masala Pizza

Fast food design with the title 'Cow & Cheese'

Cow & Cheese

This logo doesn't have an owner yet. If you are interested, you can take it home for your business brand. Please Invite me 1-to-1 Project for more detail! :)

Fast food design with the title 'the salty avcocado!'

the salty avcocado!

The salty avcocado! Logo for fast food!

Fast food design with the title 'Sushi-Burrito'

Sushi-Burrito

Fast food design with the title 'Sandwich logo concept'

Sandwich logo concept

Cheese sandwich logo concept.

Fast food design with the title 'California Burgez'

California Burgez

Burger Restaurant

Fast food design with the title 'Logo Surf Sandwich'

Logo Surf Sandwich

We are a fast food restaurant in Guatemala that serves a sandwich with a touch of gourmet, but at a very low cost. Our sandwiches are in baguette bread. The idea is to sell tasty and plentiful sandwiches so that anyone can eat rich and be satisfied with $ 3.00. Although we have a gourmet line that is around $ 6.00. In addition to sandwiches we sell smoothies, sodas and sodas. Our concept is to sell food in restaurants mainly to take away. Although we have a few tables for those who prefer to sit and eat. Our sandwiches are fresh and our target group is mainly foreign tourists (Americans and Europeans) who visit the Monterrico beach in which we are located. Although we want it also to be accessible to the people of the community. We love surfing, the sea and a quiet and relaxed life, and it is the style we want to represent in our logo and in the image of our restaurants.

Fast food design with the title 'Crunch Cafe Logo Badge'

Crunch Cafe Logo Badge

entry design for crunch cafe logo design contest

Fast food design with the title 'YUMO'

Healthy Sandwiches

Fast food design with the title 'Logo concept for pizzeria.'

Logo concept for pizzeria.

PIZZATOWN is a modern day pizza company that caters to families and young to middle age customers.

Fast food design with the title 'Quiznos Music Concert Poster'

A Fresh and clean logo for a healthy fastfood

This logo is for a new healthy low calorie fastfood concept. The food that will be served contains a lot of vegetables, and organic lean meat and fish. The primary target group for the concept is health and body conscious women ages 25-35.

Fast food design with the title 'THAT Wing Spot'

THAT Wing Spot

At THAT Wing Spot wings aren’t just wings, they’re an experience. It’s why all the food we share with you is made fresh from scratch, from the sauces to the meat, without the use of any steroids or hormones. After all, we feel the food we make should be as natural as the passion we put into it and should bring you as much satisfaction as we get from making it. We want our wings to be your favorite. Our commitment to being your favorite wing spot to dine reaches further than excellent cuisine. We want to create a full flavor experience for you with each bite. We want to be a part of each. We believe a meal is more than satisfying your stomach, it should speak to your soul and have you eager for more. Our mission won’t be completed until we’ve completely won you over and become your go-to favorite spot for wings. Because, at the end of the day, we’re not here to just be THAT Wing Spot, we’re here to be YOUR Wing Spot.

pieman by E-T

Fast food designs not a good fit? Try something else:

How to create your design.

If you want an amazing fast food design that stands out from the competition, work with a professional designer. Find and hire a designer to make your vision come to life, or host a design contest and get ideas from designers around the world.

Start a contest

Designers from around the world pitch you ideas. You provide feedback, hone your favorites and choose a winner.

Start a project

Find the perfect designer to match your style and budget. Then collaborate one-on-one to create a custom design.

Fast food design with the title 'Creative logo for a sandwich brand'

4.8 average from 37,569 customer reviews

What makes a good fast food design?

A great design shows the world what you stand for, tells a story and makes people remember your brand. Graphic design communicates all of that through color, shape and other design elements. Learn how to make your fast food design tell your brand’s story.

Fast food design with the title 'Hot Chicken'

Graphic design trends Discover stunning trends and find out what's new in the world of graphic design… Keep reading
The 7 principles of design Graphic design adheres to rules that work beneath the surface of any great artwork. Learn all about them here… Keep reading
Fundamentals of color theory Color can have an immense power - if you know how to use it. Learn all about the fundamentals of color theory here… Keep reading

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Modern Fast Food Restaurant Design for Today’s Businesses

October 23, 2019

Modern fast-food restaurants are places where dreams collide – meaning that both the food world and the design world join forces to create a unique experience – with the right layout and design scheme, that is.

From modern industrial to quirky chic, restaurants can hold all sorts of charm and aesthetically pleasing, nostalgic mementos of foods eaten as a child, or they could present something completely innovative and fresh – begging customers to stay, sit down, and spend dollars on a quick meal that they will want to tell their friends about.

Learning the basics of restaurant design is one step closer to causing a pleasant experience for customers – or a not so pleasant experience. If there is ample room in the restaurant to move about, and the space gives enough privacy, the restaurant may be a winner. But, if a customer experiences tight quarters along with eavesdropping distance tables – then they might consider taking the food to go, or not showing up at all.

Developing a solid restaurant design and layout is the bread and butter (pun intended) of a good fast food experience (with cleanliness being a plus, of course). Learning how to strategically plan out ways to give a customer a relaxing experience is the best way to go about building a restaurant business.

Here are design ideas that other restaurants (or soon to be) owners are doing in their restaurants. Mimic their ways, put a spin on them, and create some good designs.

What Do Modern Fast Food Restaurants Look Like?

Modern fast-food restaurants are very colorful these days – and not without a few architecturally designed eye-pleasers to go along with the mouth-pleasing food.

Open Layouts

Modern-day restaurants are designed quite open in layout. From small restaurants, these might even be galley-style walkways with long tables on either side to fit as many customers in as possible. But the themes stay the same.

Open, Airy, and Light

Many modern restaurants also turn to the exposed ceiling concept, along with large windows, to make the building feel bigger than it is. Inviting natural light into a restaurant, no matter how big or small is a surefire way to add positive energy to the atmosphere and could even save on lighting bills, as a bonus.

Bold in Architecture and Color

Oftentimes, fast food restaurants aren’t what is recognized as conventional. They may include some wacky architecture, contrasting colors, and sometimes even the most bizarre art pieces around. Colors in restaurants are meant to capture attention, invoke emotion, and cause hunger (yes, it’s true – but more about that later).

What Does it Cost to Design a Fast Food Restaurant?

So, what does it cost to design a fast food restaurant?

According to Sweeten, the normal range for hiring a restaurant designer and having plans drawn up can cost a fast food restaurant owner $25,000-$400,000 depending on the size and location of the restaurant. They say that most owners should expect to spend at least 10% of their construction budget on design alone.

When a restaurant owner hires a designer, they can expect the designer help with:

  • Layout Design
  • Lighting Design
  • Kitchen Design
  • Bathroom Design
  • Architectural Design
  • Interior Design: Such as the tables, chairs, fixtures, and décor (some design firms do both structural design and interior design, but it is wise to find out for sure).

Fast Food Restaurant Layout Ideas

Hot line or fresh line.

One popular idea in modern fast-food restaurants is to include an open hotline or fresh line (depending on the menu). Food lines are a unique way to save space in the kitchen while making a customer feel included in the making of their own food.

Open-Style Kitchen

Open-style kitchens are increasing in popularity as well. This type of layout lets customers view the cooks, bakers, and servers as they prepare their food. This is especially fun if a fast food restaurant specializes in pizza or baked items. Guests can partake in their meal’s journey – all the way from ordering to the creation and up to the mealtime.

Privacy and Openness

Open and privacy layouts depend on the type of cuisine and style that the restaurant is going after, but overall, both openness and privacy are both good things to include in a fast-food restaurant. The designer can opt to create coves for groups to huddle in, half walls for a private dining setting, or a completely café-like style – if the brand’s style agrees.

Drink and Condiment Stations

Most fast-food restaurants include drink and condiment stations for their customers to choose their drink and season their food how they please. Keeping the food and drink stations at the front near the ordering counters is wise because it compliments the flow of stages in the meal process. First comes ordering, then comes drinks and condiments, and lastly, finding a table at which to sit.

Ample wall space is often an afterthought in fast food restaurant design Рbut it is important, nonetheless. Wall space offers room for d̩cor, but most importantly, menus. Modern-day menus are often a spread of televisions that display the food items (as well as advertisements). Keeping in mind wall space is essential in our technologically advancing restaurants.

Seating may be one of the most important aspects of a restaurant- fast food or not. Mixing up tables and chairs with booths is a good idea. Table and chairs can always be moved to accommodate large groups, and some customers just prefer booths over tables.

Fast Food Restaurant Interior Design Ideas

Now for the fun part – the interior design!

Here are 6 design tips to keep in mind when designing a fast food restaurant:

  • Include emotion-invoking colors: According to the Daily Infographic , the color red invokes the feeling of hunger, yellow can make people feel happy and friendly, and blue can make people feel calmer. Including these primary colors a fast food restaurant will take customers on an emotional journey that will cause them to buy products and enjoy their experience.
  • Include easy to clean and non-slip surfaces: Chairs made from good quality plastic or metal, non-slip tile floors, low-fiber carpet, and tile walls (like subway tile) are the best to stick to for the interior. Having little to know fabric involved in a fast-food restaurant is found to be more hygienic and easier to clean for employees.
  • Include fixtures: Have fun choosing light fixtures, as they can add an element of taste and fun to the atmosphere of the restaurant. Include low hanging fixtures over bars, can lights over service areas, and large, eye-catching fixtures in the dining areas.
  • Add plants and décor: To top off the entire design of a fast-food restaurant, adding quirky décor and plants makes the atmosphere more appealing and homelike.

Taking the time to develop a restaurant design that suits a budget, and brand style is important. It is the first impression and interaction the customer has with a new restaurant, and it keeps them coming back and enjoying similar experiences. Keeping the atmosphere and feel of a restaurant appealing to the eye and soul is just as essential as keeping food appealing to the nose, eyes, and mouth.

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How to Successfully Design Your Fast-Food Restaurant

fast food restaurant wall design

When people enter a fast food restaurant, they normally focus on ordering the fast food to stay or to go. They often associate fast food restaurants with venues that serve food to them almost immediately, especially to those on the go. Unfortunately, fast food restaurants have a bad rap for promoting an instant gratification culture without providing attention to the quality of the food and to the fast food restaurant design, in some cases. The fact of the matter is that they are here to provide fast and efficient services. But the fast food restaurant layout and design seems to be an afterthought to most people. Unbeknownst to many of them, a lot of thought and planning goes into the process of a fast food store design.

Incredible Design Ideas that Popularize Fast Food Restaurants

People sometimes need to be reminded that fast food restaurants are more about quick and efficient services rather than about gracious dining. If you take a closer look at the fast food interior design, you will realize that these restaurants seriously factored this in to ensure that the décor and comfortable seating encourages efficiency and speed in service to keep customers happy. They are increasingly breaking away from the one-size-fits-all model and adapt a more curated approach with more flexibility and variations in their interior design. Their goal is to provide an elevated dining environment with inexpensive food. Ultimately, they hope to see a sales lift with serving quality food and an upgrade with the design and fast food restaurant layout.

Designers put a lot of thought into creating a design that will makes guests feel invited and comfortable at a fast food restaurant and give them a distinctive image of the restaurant brand in mind. Some Fast service restaurants may borrow interior design concepts from others.

Space is maximized at fast food joints which many people appreciate. Because they are mostly located at larger malls or shopping centers, they have to make do with the space they have. The fast food interior design is made in such a way that allows you to maximize the space without making it look too cramped.

Common Factors about Fast Food Restaurant Concepts

Most fast food services have chains that operate in multiple locations across the country and even around the world. That means they need to have a restaurant color scheme and recognizable signature items for the décor. That way, customers notice their brands and logos almost immediately. This is unusually consistent but sometimes the signature may require some tweaking to fit the local area.

Fast food restaurants are typically family friendly dining venues. They create an atmosphere with a small fast food restaurant design that families, but especially kids are bound to love. Owners use this factor to ensure that children will remember them who will encourage their parents to visit their restaurants more regularly. The décor, for instance, is attractive and cute with restaurant booths and tables with coloring tablecloths to entertain kids with.

Setting the Standards with New/Updated Design Trends

It has progressively become more standard for fast food services to update their brands and design. Consultants recommend that restaurants upgrade their décor every 3 to 5 years with new paint, light fixtures, menus, floor treatments, restaurant furniture , etc. They also suggest a full redesign every 10 years by updating exterior architectural elements; if not scrapping the entire whole structure and building from the foundation up. These redesigns are merely a reaction to the changing demographics while trying to remain competitive with a growing number of more casual fast food restaurants that lure customers away from deep fried and greasy food with healthier options. Chains such as McDonalds, KFC, and Taco Bell are setting the new commercial standard landscape with a wave of design interventions that produce a more local look and feel to the location it is situated at.

Sometimes, the redesign is specific to the business trends and the location of the restaurant itself. Other times, the update is meant to set a new design standard from those who own and manage these restaurants – and pay for most of the expenses in decorating them. A full redesign is a common business practice that is transforming from an instinct to freshen up the décor into a more wholesale reaction to the latest design and demographic trends. A full makeover in a fast food restaurant can dramatically re-image one’s dining experience. While most chains have a common look and feel, they aim to be more locally oriented with location specific colors and décor that mirror the regional aesthetic.

Other Design and Layout Elements that Transform Your Decor

The role the interior of a small fast food restaurant design plays has grown from décor, colors, and material. It now involves being creative and searching for innovations that not only meet customers’ needs but also differentiates the restaurant brand from competitors. That may entail integrating other elements into your design and layout plan such as allowing guests access to free Wi-Fi , places for them to plug in and charge their phones and creating spaces intended to be used as backdrops for selfies. But creating a sense of difference and uniqueness can be challenging, considering that certain design tropes are becoming more conjoint with each other.

Ultimately, it boils down to even the smallest of details in your design that can make a huge difference. While they may not reveal themselves upon first glance, they become more noticeable once you look in more detail and absorb your surroundings. This approach makes the business and the process of developing a design for your fast food restaurant more exciting for you and hopefully for your customers as well!

fast food restaurant wall design

Modern Fast-food Restaurant Interior Design and Renovation

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  The modern fast-food restaurant interior design impresses many customer groups. One of the crucial factors when opening a fast food restaurant is choosing a good location with a crowd of passersby. In addition to the popular areas and serving tasty dishes, guests spend their time in eateries because of the original interiors. Restaurant decorations are the first element that attracts their attention. If you are looking for ideas for renovating a fast food restaurant , read our tips below. They will help you design a unique, comfortable hospitality interior in line with your company’s profile.

Defining a Restaurant Concept

The first thing is to define the concept or style of the restaurant. After conducting market research and competition analysis, you already know who will appear on your premises and what they expect. Therefore, adapt the interior design to the needs of customers. You can try to incorporate your idea, although it will be safer to stick to one of the popular styles, such as the old west, minimalist, contemporary style or interiors reminiscent of the atmosphere of New York subway stations. Before starting a fast-food restaurant renovation , it is crucial to plan every detail, such as custom-made furniture that contrasts with the shades of the walls and premises or installing lighting that allows you to observe every detail.

Fast-food Restaurant Furniture

In fitting out a fast food restaurant , functionality is more important than any other aspect and is related to the rapid flow of customers. Therefore, that type of eaterie should offer a capacity of two to four people per table. Choose square or rectangular tables to optimize the space and chairs made of resistant materials. You can order custom-made, upholstered furniture , such as a hot dog sofa or a hamburger armchair. The whole you can complement by pillows in the shape of tomatoes and cucumbers. A very literal approach to the subject makes it difficult to remain indifferent to this furniture.

American-style Restaurant Furniture

The most characteristic of American-style fast-food restaurants is furniture such as red sofas and armchairs made of material imitating leather. The tables are usually simple and covered with white and red oilcloths. Floors covered with black and white tiles. Bars in American-style fast-food restaurants have a streamlined shape and a specific design. Decorations are a crucial element that introduces a unique atmosphere to the interior. There are often posters or metal number plates on the walls. When arranging a restaurant interior , it is also worth choosing gadgets characteristic of the American style, such as a jukebox or a popcorn machine. Thanks to this, guests visiting will feel as if they have moved to restaurants they know from movies.

Fast Food Restaurant Lighting

   It is important to use bright light in fast-food restaurants, such as artificial lighting and all kinds of ceiling, table and floor lamps . Skilful placement of artificial light sources will help you create a unique atmosphere in the restaurant. If the restaurant has large windows allowing natural light, you should install artificial lighting only in areas that require it.

Colour Palette in Fast-food Restaurants

The colour palette to decorate fast-food restaurants should consist of bold colours as they whet guests appetite and energize the surroundings. Red, yellow, blue, fuchsia, black and lime green are just some of the alternatives that will attract guests’ attention from the moment when they look at the logo or enter the premises. When it comes to wall decorations , use paintings, photographs or props related to the concept chosen for your restaurant. They will give a more realistic look and make it easier for the client to capture the style.

  • Restaurant Design

Fast Food Restaurant Design

Fast Food Designers, Kitchen Builders, And Architectural Services.

Fast food restaurant concept design, layouts, commercial kitchen design, permits, and general constructions

Restaurant Kitchen Design

Restaurant Architect

Restaurant Construction

Café Design

Pizzeria Design

Cafeteria Design

Fast food order counter

Fast food order counter

Define and design ergonomics, aesthetics, and efficiency of your serving team. Maximize seating area capacity, configure your kitchen, and build your fast food restaurant. Grow customer retention with interior atmosphere design paired with the brand identity. The front counter and display organization increase sales by 30%.

Plan seating area

We match fast food restaurant layout with interior design, the efficiency of free movement, and a comfortable atmosphere. Table seating chart layout includes ratios of a single-seat, double-seat, 4-seats, and larger parties seating areas. Skilled custom furniture carpenters shape each seating area to architectural drawing specifications.

Plan seating area

Our Clients

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Fast food construction

Develop a quick service restaurant design idea into coherent construction documents and reality. The team of in-field experts in restaurant construction, commercial kitchen equipment installers, stainless steel metal fabricators, and hood contractors ensures cost-effectiveness and problem-solving scenarios. An end-to-end client experience that includes seamless communication, budgeting, staffing, on-site organization, and solid, quality output every time.

Fast food kitchen design

Restaurants take 60%+ of kitchen space and service areas. Lots of take-out type kitchens consume up to 80% of overall space. Manhattan kitchen space ratio maybe even higher. The site survey programs the optimum kitchen equipment layout. Depending on the size and the shape of a location we custom fit all equipment and build-outs. Fabricators install custom prep-area, restaurant kitchen hood, and storage area. We hire commercial plumbers including piping, connections

Fast food kitchen design

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Burger joints

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Stand-out with spiffiest design and energized atmosphere.

Facade and signs

Order counter

Order service line

Custom furniture

Wall decorations

Seating areas

Bathroom design

Walls, floors, and ceiling

Plumbing, HVAC, and electrical

Commercial kitchen design

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5 Restaurant Design Trends for 2024, According to Designers

Industry leaders predict what we’ll be seeing more of in F&B spaces this year

Words by: Caitlin St John • Photos by Tom Parker

paper moon restaurant Raffles London at the OWO hotel

From a resurgence in retro-inspired design to secret menus, these are the top trends that will define restaurants and bars this year, straight from the industry experts who know best.

“While the concept of retro design isn’t new, it’s undergoing a fresh transformation. The contemporary adaptation of retro materials, such as glass block, darker wood tones, and mirrored walls, is experiencing a captivating resurgence. This modern approach is granting the public the freedom to embrace old-school materials that have been out of the spotlight for some time. Retro design is no longer confined to the aesthetics of the 1970s.” —Dala Al-Fuwaires, owner + principal designer, House of Form

RELATED: Retro Design Takes Hold in Restaurants and Bars

“I see ownership groups collaborating with smaller, more local establishments for on-property pop-up opportunities. You’re seeing it in airlines now, and it’s natural for these offerings to transition to hotels. It’s a great way to keep guests on property, while still getting [the feel of] the locale.” — Dan Mazzarini, principal + creative director, BHDM Design

“More restaurants are adopting open kitchens allowing the diners to witness the culinary process. It creates an engaging and dynamic atmosphere.” — Gulla Jónsdóttir, owner + principal, Atelier Gulla Jónsdóttir

“Culture seekers are driving the global tourism economy, and this means that food and art are becoming much more important to the hotels that these travelers are selecting for their stay. As a result of this growing importance placed on foodie travel, hotel restaurants are becoming bolder and more curated in their design. We will see that same connection to the outdoors, farm-to-table concepts, biodynamic farming features, biophilia, and bold uses of color and art to create a memorable environment to connect with the food and culture where these hotels are located.” — Larry Traxler, senior vice president of global design, Hilton Hotels & Resorts

“Off-menu offerings, like a well-kept secret known only to those familiar to the restaurant staff, is a practice that seems to be growing. This adds an air of mystery and excitement for regular patrons while encouraging a sense of discovery for newcomers, turning every restaurant visit into an exciting exploration.” —Ed Ng, founder, AB Concept

More from HD: 5 Hotel Design Trends for 2024, According to Designers Hybrid Day-To-Night Concepts Make the Most of Their Space Register for HD Expo + Conference 2024!

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AHLA Report Shows Positive Outlook For Hotel Industry in 2024

Three decades after the Soviet era, this Moscow street echoes what was.

And hints where russia is heading., welcome to tverskaya street.

MOSCOW — Thirty years ago, the Soviet Union ceased to be. The flag was lowered for the last time on Dec. 25, 1991. That moment still raises deep questions for the U.S.S.R.’s heirs: “Who were we as Soviets, and where are we going as Russians?”

Many of the answers can be found on Moscow’s main thoroughfare — named Gorky Street, after writer Maxim Gorky, from 1932 to 1990, and renamed Tverskaya Street, a nod to the ancient city of Tver, as the Soviet Union was awash in last-gasp reforms.

It was the Soviet Union’s display window on the bright future that Kremlin-run communism was supposed to bring. It was where the KGB dined, the rich spent their rubles, Vladimir Lenin gave speeches from a balcony, and authorities wielded their power against one of the most famous Soviet dissidents, Alexander Solzhenitsyn.

A view of Tverskaya Street from a top floor of the Hotel National in 1980, and in August. The street’s changes through the decades encompass the shifts in everyday life from the Soviet Union in the 1920s to Russia today.

In the 1990s, Tverskaya embodied the fast-money excesses of the post-Soviet free-for-all. In later years, it was packed with hopeful pro-democracy marchers. And now , under President Vladimir Putin, it is a symbol of his dreams of reviving Russia as a great power, reliving past glories and crushing any opposition to his rule.

Join a tour of Moscow’s famed Tverskaya Street.

Hotel National: Where the Soviet government began

The window in Room 107 at the Hotel National faces Red Square and the Kremlin. It offers a perfect view of Lenin’s tomb — fitting, since he was Room 107’s most famous guest.

The Kremlin was damaged during the Russian Revolution in 1917. So Lenin and his wife moved into Room 107 for seven days in March 1918, making the hotel the first home of the Soviet government.

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The Hotel National in Moscow, from top: Artwork in the Socialist Realist style — which artists were ordered to adopt in the 1930s — still adorns the hotel; Elena Pozolotina has worked at the hotel since 1995; the hotel, which contains a restaurant, was built in 1902; the National has hosted notable guests, including Soviet leader Vladimir Lenin, then-Sen. Barack Obama (D-Ill.) and actor Jack Nicholson. (Photos by Arthur Bondar for The Washington Post)

The National, built in 1902 during the era of Imperial Russia, also accommodated other Soviet leaders, including Leon Trotsky and Felix Dzerzhinsky, chief of the secret police. The building continued to be used by the Soviet government as a hostel for official party delegates and was renamed First House of Soviets in 1919.

Guests can now stay in the same room Lenin did for about $1,300 a night. In more recent years, the hotel has hosted notable guests including Barack Obama (when he was a senator) and actor Jack Nicholson.

“This hotel feels a little like a museum,” said Elena Pozolotina, who has worked at the National since 1995.

“We have rooms that look onto Tverskaya Street, and we always explain to guests that this is the main street of our city,” Pozolotina said. “This corner of Tverskaya that we occupy, it’s priceless.”

Stalin’s plan: ‘The building is moving’

When Soviet leader Joseph Stalin demanded a massive redevelopment of Moscow in 1935, an order came to transform modest Gorky Street into a wide, awe-inspiring boulevard.

Engineer Emmanuel Gendel had the job of moving massive buildings to make way for others. Churches and monasteries were blown up, replaced by newspaper offices and a huge cinema.

The Moscow Central Eye Hospital was sheared from its foundation, rotated 97 degrees, jacked up, hitched on rails and pushed back 20 yards — with surgeons operating all the while, or so official media reported at the time.

In 1935, Soviet leader Joseph Stalin demanded the widening of the modest road, at the time called Gorky Street. Buildings were moved, as shown in this 1940s photo. Today, the road is a wide boulevard known as Tverskaya Street.

Gendel’s daughter, then about 8, proudly stood at a microphone, announcing: “Attention, attention, the building is moving.” Tatiana Yastrzhembskaya, Gendel’s granddaughter and president of the Winter Ball charity foundation in Moscow, recalls that Gendel extolled communism but also enjoyed the rewards of the elite. He drove a fine car and always brought the family the best cakes and candies, she said.

The largest Gorky Street building Gendel moved was the Savvinskoye Courtyard. The most difficult was the Mossoviet, or Moscow city hall, with a balcony where Lenin had given speeches. The building, the former residence of the Moscow governor general, had to be moved with its basement. The ground floor had been a ballroom without central structural supports.

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Moving buildings on Gorky Street in 1940, from left: A mechanic at a control panel regulates the supply of electricity while a house is being moved; a postal worker passes a moving house; a specialist unwinds a telephone cable during a building move to maintain uninterrupted communication; 13 rail tracks were placed under a house, on which 1,200 metal rollers were laid. (Photos by RGAKFD)

Gendel’s skills were used all over the U.S.S.R. — straightening towers on ancient mosques in Uzbekistan, inventing a means to drag tanks from rivers during World War II and consulting on the Moscow Metro.

Like many of the Soviet Union’s brightest talents, Gendel found that his freedom was tenuous. His ex-wife was called by the KGB internal spy agency in 1937 and asked to denounce him. She refused, and he avoided arrest.

The largest Gorky Street building moved was Savvinskoye Courtyard, seen behind the corner building in this photo from 1938, a year before it was relocated; now, it is tucked behind No. 6 on Tverskaya Street.

“I believe he was not arrested and sent to the camps because he was a unique expert,” said Yastrzhembskaya. World War II, known in Russia as the Great Patriotic War, interrupted the Master Plan for Gorky Street.

Aragvi restaurant: A haunt of the KGB

In the 1930s, the head of the elite NKVD secret police, Lavrenty Beria, one of the architects of the Stalin-era purges, ordered the construction of a state-owned restaurant, Aragvi, to showcase food from his home republic of Georgia.

One night, NKVD agents descended in several black cars on a humble Georgian canteen in Moscow that Beria had once visited. The agents ordered the chef, Longinoz Stazhadze, to come with them. The feared NKVD was a precursor to the KGB.

Stazhadze thought he was being arrested, his son Levan told Russian media. He was taken to Beria, who said that he had agreed with “the Boss” (Stalin) that Stazhadze would run Aragvi. Stazhadze had grown up a peasant, sent to work in a prince’s kitchens as a boy.

The Aragvi restaurant was a favorite of the secret police after it opened in 1938. Nugzar Nebieridze was the head chef at Aragvi when it relaunched in 2016.

Aragvi opened in 1938. It was only for the gilded set, a reminder that the “Soviet paradise” was anything but equitable. The prices were astronomical. It was impossible to get a table unless the doorman knew you or you could pay a hefty bribe.

Aragvi, at No. 6 Tverskaya, was a favorite of the secret police; government officials; cosmonauts and pilots; stars of theater, movies and ballet; directors; poets; chess masters. Beria reputedly dined in a private room. Poet Sergei Mikhalkov said he composed the lyrics of the Soviet national anthem while sitting in the restaurant in 1943.

It was privatized in the 1990s and struggled, before closing in 2002. It reopened in 2016 after a $20 million renovation. But the new Aragvi closed abruptly in 2019 amid reports of a conflict between its owner and the building managers.

“You put your entire soul into cooking,” said the former head chef, Nugzar Nebieridze, 59, celebrated for his khinkali, a meaty dumpling almost the size of a tennis ball. He was devastated to find himself unemployed. But other doors opened. He now prefers to travel, giving master classes around Russia.

Stalin’s funeral: A deadly street crush that never officially happened

On March 6, 1953, the day after Stalin died of a stroke, an estimated 2 million Muscovites poured onto the streets. They hoped to catch a glimpse of his body, covered with flowers and laid out in the marbled Hall of Columns near Red Square.

Yulia Revazova, then 13, sneaked from her house with her cousin Valery without telling their parents. As they walked toward Pushkin Square, at one end of Gorky Street, the procession turned into a scene of horror. They saw people falling and being trampled. Some were crushed against metal fences. Valery, who was a few years older, grabbed Yulia by the hand and dragged her out of the crowd.

In March 1953, Soviet officials, including Nikita Khrushchev and Lavrenty Beria, followed the coffin of Soviet leader Joseph Stalin in a processional in Moscow.

“He held my hand really tight and never let it go, because it was pure madness,” she recalled recently. “It took us four or five hours to get out of there. People kept coming and coming. I couldn’t even call it a column; it was just an uncontrollable mass of people.”

“I still have this feeling, the fear of massive crowds,” added Revazova, 82. “To this day, if I see a huge group of people or a really long line, I just cross the street.”

Neither Revazova nor her cousin knew about Stalin’s repressions.

“People were crying. I saw many women holding little handkerchiefs, wiping away tears and wailing,” she recalled. “That’s the psychology of a Soviet person. If there is no overarching figure above, be it God or Lenin, life will come crashing down. The era was over, and there was fear. What will we do without Stalin?”

Officials never revealed how many people died that day. The Soviet-approved archival footage of the four days of national mourning showed only orderly marches and memorials.

No. 9: The ruthless culture minister

The Soviet culture minister, the steely Yekaterina Furtseva, was nicknamed Catherine the Third, after the forceful Russian Empress Catherine the Great. Furtseva destroyed writers, artists or anyone else who challenged Soviet ideas. She lived at an elite 1949 apartment building for government officials at No. 9 — an ultra-prestigious address with a view of the Kremlin.

Furtseva, a former small-town weaver, made sure that No. 9 was only for the cream of party officials and other notables, such as famous Soviet actress Natalia Seleznyova, scientists, conductors and architects.

Riding the coattails of Soviet leader Nikita Khrushchev, Furtseva was the only woman in the Politburo and later became the Soviet Union’s cultural gatekeeper despite her provincial sensibilities. She once infamously mixed up a symphony with an opera, and critics were quick to notice.

In the late 1940s, No. 9 was being constructed; today, the building is home to apartments, shops and offices.

“She had little in common with the artistic leaders of her country except a liking for vodka,” Norwegian painter Victor Sparre wrote in his 1979 book on the repression of dissident Soviet writers, “The Flame in the Darkness.”

Furtseva was famous for previewing performances and declaring anyone even subtly critical of Soviet policies as being anti-state. Director Yuri Lyubimov described one such visit to Moscow’s Taganka Theater in 1969, when she turned up wearing diamond rings and an astrakhan coat. She banned the play “Alive,” depicting a cunning peasant’s struggle against the collective farm system. She “was livid, she kept shouting,” he told L’Alternative magazine in 1984. She stormed out, warning him she would use her influence, “up to the highest levels,” against him.

He was expelled from the party and in 1984 was stripped of his citizenship. She vehemently denounced Solzhenitsyn, and banned the Bolshoi Ballet’s version of “Carmen” in 1967 over prima ballerina Maya Plisetskaya’s sensual performance and “un-Soviet” costumes that did not cover enough leg.

“The ballet is all erotica,” she told the dancer. “It’s alien to us.” But Plisetskaya, whom Khrushchev once called the world’s best dancer, fought back. The ballet went on with some excisions (the costumes stayed) and became a legend in the theater’s repertoire.

Furtseva was nearly felled by scandal in 1974, ordered to repay $80,000 spent building a luxurious dacha, or country home, using state labor. She died months later.

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Where Solzhenitsyn was arrested

The Nobel Prize-winning Solzhenitsyn exposed the Soviet system’s cruelty against some of its brightest minds, trapped in the gulag, or prison camps.

Solzhenitsyn was given eight years of hard labor in 1945 for privately criticizing Stalin, then three years of exile in Kazakhstan, a Soviet republic at the time. His books were banned. After release from exile in 1956, he was allowed to make only 72-hour visits to the home of his second wife, Natalia, at 12 Gorky St., Apt. 169. Solzhenitsyn had to live outside the city.

“People knew that there were camps, but not many people, if any, knew what life was like in those camps. And he described it from the inside. He had been there himself, and that was shocking to a lot of people,” said Natalia Solzhenitsyna during a recent interview at the apartment, which became a museum in 2018.

“Many people say that he did make a contribution to the final fall of the Soviet Union.”

Solzhenitsyn, who died in 2008, called Russia “the land of smothered opportunities.” He wrote that it is always possible to live with integrity. Lies and evil might flourish — “but not through me.”

The museum displays tiny handwritten copies of Solzhenitsyn’s books, circulated secretly; film negatives of letters smuggled to the West; and beads made of compacted bread that he used to memorize poems in prison.

“He spent a lot of time here with his children. We were always very busy. And we just enjoyed ourselves — being together,” Solzhenitsyna said. They had three sons.

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No. 12 Gorky St., from top: Natalia Solzhenitsyna lived in the apartment for years, and her husband, Soviet dissident Alexander Solzhenitsyn, was allowed only short visits; the site now houses a museum displaying items connected to him, such as negatives containing a copy of a novel he wrote; another exhibit includes Solzhenitsyn’s clothes from when he was sent to the gulag and beads made of compacted bread that he used to memorize poems; the Nobel Prize-winning writer’s desk is featured at the museum. (Photos by Arthur Bondar for The Washington Post)

Because of KGB bugs, if the couple were discussing something sensitive, they wrote notes to each other, and then destroyed them. Two KGB agents usually roosted in the stairwell on the floor above, with two more on the floor below.

“The Soviet authorities were afraid of him because of his popularity among intellectuals, writers, people of culture and the intelligentsia.”

Her favorite room is decked with black-and-white photos of dissidents sent to the gulag, the Soviet Union’s sprawling system of forced labor camps. “It’s dedicated to the invisibles,” she said, pointing out friends.

Sweden planned to award Solzhenitsyn’s 1970 literature prize in the Gorky Street apartment, but the writer rejected a secret ceremony. A Swedish journalist in Moscow, Stig Fredrikson, was Solzhenitsyn’s smuggler. He carried Solzhenitsyn’s Nobel lecture on tightly rolled film disguised as a battery in a transistor radio, and he took other letters to the West and transported photos taped to his back.

“I felt that there was a sense of unfairness that he was so isolated and so persecuted,” Fredrikson said in a recent interview. “I got more and more scared and more and more afraid every time I met him.”

In 1971, the Soviet Union allegedly tried to poison Solzhenitsyn using a secret nerve agent, leaving him seriously ill. Early 1974 was tense. The prosecutor subpoenaed him. State newspapers railed against him.

The morning of Feb. 12, 1974, the couple worked in their study. In the afternoon, he walked his 5-month-old son, Stepan, in the yard below.

“He came back here, and literally a minute later, there was a ring at the door. There were eight men. They immediately broke the chain and got in,” his widow said. “There was a prosecutor in his prosecutor’s uniform, two men in plainclothes, and the rest were in military uniform. They told him to get dressed.”

“We hugged and we kept hugging for quite a while,” she recalled. “The last thing he told me was to take care of the children.”

He was deported to West Germany. The couple later settled in Vermont and set up a fund to help dissident writers, using royalties from his book “The Gulag Archipelago.” About 1,000 people still receive money from the fund, according to Solzhenitsyna.

When the writer and his wife returned to Russia in 1994, they traveled across the country by train. Thousands of people crushed into halls to hear him speak.

Solzhenitsyn abhorred the shock therapy and unchecked capitalism of the 1990s and preferred Putin’s tough nationalism. He died of heart failure at 89 in August 2008, five months after a presidential election in which Putin switched places with the prime minister, Dmitry Medvedev, in a move that critics saw as a ploy to get around constitutional term limits.

No. 6: ‘Feasts of thought’

Behind a grand Stalin-era apartment block at 6 Gorky St. sits an ornate 1907 building famous for its facade, art nouveau glazed blue tiles, elegant arches and baroque spires. Once a monastery dormitory, it was a staple of pre-Soviet postcards from Moscow. But in November 1939, the 26,000-ton building was put on rails and pushed back to widen the street.

Linguists Lev and Raisa Kopelev lived in Apt. 201 on the top floor. Their spacious dining room became a favored haven for Moscow’s intelligentsia from the 1950s to the 1980s.

During the Tverskaya Street reconstruction, the Savvinskoye building, where Apt. 201 was located, was pushed back into the yard and blocked by this Stalin-era apartment block, shown in 1966 and today.

“People gathered all the time — to talk. In this apartment, like many other kitchens and dining rooms, at tables filled more often than not with vodka, herring and vinaigrette salad, feasts of thought took place,” said Svetlana Ivanova, Raisa’s daughter from another marriage, who lived in the apartment for nearly four decades.

Solzhenitsyn and fellow dissident Joseph Brodsky were Kopelev family friends, as were many other artists, poets, writers and scientists who formed the backbone of the Soviet human rights movement of the 1960s.

As a writer and dissident, Kopelev had turned his back on the Communist Party and a prestigious university position. The onetime gulag prisoner inspired the character Lev Rubin in Solzhenitsyn’s novel “In the First Circle,” depicting the fate of arrested scientists.

“The apartment was a special place for everyone. People there were not afraid to speak their mind on topics that would be considered otherwise risky,” Ivanova said. “A new, different spirit ruled in its walls.”

Eliseevsky: Pineapples during a famine

The Eliseevsky store at No. 16 was a landmark for 120 years — born in czarist Russia, a witness to the rise and fall of the Soviet Union, a survivor of wars, and a bastion during eras of shortages and plenty. It closed its doors in April.

Eliseevsky fell on hard times during the coronavirus pandemic, as international tourists dwindled and Russians sought cheaper grocery-shopping alternatives.

In the palace-like interior, two chandeliers hang from an ornate ceiling. Gilt columns line the walls. The front of the store, looking out at Tverskaya Street, has a row of stained glass.

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The Eliseevsky store, which opened in 1901, is seen in April, with a few customers and some archival photos, as it prepared to close as an economic victim of the coronavirus pandemic. (Photos by Arthur Bondar for The Washington Post)

Denis Romodin, a historian at the Museum of Moscow, said Eliseevsky is one of only two retail spaces in Moscow with such pre-revolutionary interiors. But Eliseevsky’s level of preservation made it “one of a kind,” he said.

The building was once owned by Zinaida Volkonskaya, a princess and Russian cultural figure in the 19th century. She remodeled the house into a literary salon whose luminaries included Russia’s greatest poet, Alexander Pushkin.

St. Petersburg merchant Grigory Eliseev opened the market in 1901. It quickly became a hit among Russian nobility for its selection of European wines and cheeses.

In 1934, the Eliseevsky store is seen next to a building that is being constructed; in September, the market, a landmark for 120 years, was empty, having closed in April.

Romodin said it was Russia’s first store with price tags. Before Eliseevsky, haggling was the norm. And it was also unique in having innovative technology for the time: electric-powered refrigerators and display cases that allowed goods to be stored longer.

Even in the Soviet Union’s hungriest years, the 1930s famine, Eliseevsky stocked pineapples.

“One could find outlandish delicacies here, which at that time seemed very exotic,” Romodin said. “It was already impossible to surprise Muscovites with wine shops. But a grocery store with luxurious interiors, and large for that time, amazed and delighted Muscovites.”

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The First Gallery: A glimpse of openness

In 1989, in a dusty government office by a corner of Pushkin Square, three young artists threw off decades of suffocating state control and opened the Soviet Union’s first independent art gallery.

That April, Yevgeny Mitta and two fellow students, Aidan Salakhova and Alexander Yakut, opened First Gallery. At the time, the Soviet Union was opening up under policies including glasnost, which gave more room for public debate and criticism.

Artists were ordered to adopt the Socialist Realist style in 1934, depicting scenes such as happy collective farmworkers. Expressionist, abstract and avant-garde art was banned. From the 1970s, underground art exhibitions were the only outlets to break the Soviet-imposed rules.

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The First Gallery, from top: Yevgeny Mitta, Aidan Salakhova and Alexander Yakut opened the Soviet Union’s first independent art gallery in 1989 and received media attention; Mitta works on a painting that he displayed at his gallery; Mitta recalled recently that he “felt we had to make something new”; an undated photo of Mitta at his gallery in Soviet times. (Photos by Arthur Bondar for The Washington Post and courtesy of Yevgeny Mitta)

“I just felt we had to make something new,” recalled Mitta, 58, who kept his interest in contemporary expressionism a secret at a top Moscow art school in the 1980s.

“It was like nothing really happened in art history in the 20th century, like it stopped,” he said. “The Socialist Realism doctrine was invented and spread to the artists as the only one, possible way of developing paintings, films and literature.”

After the collapse of the Soviet Union, artists had to “learn how to survive, what to do, how to work and make a living,” he said.

McDonald’s: ‘We were not used to smiling’

In the Soviet Union’s final years, a mania raged for all things Western. Estée Lauder opened the first Western-brand shop on Gorky Street in 1989, after meeting Raisa Gorbachev, the wife of reformist Soviet leader Mikhail Gorbachev, in December 1988.

The Soviet Union’s first McDonald’s, located across Pushkin Square on Gorky Street, opened on Jan. 31, 1990 — a yellow-arched symbol of Gorbachev’s perestroika economic reforms. Pizza Hut opened later that year. (In 1998, Gorbachev starred in a commercial for the pizza chain.)

Karina Pogosova and Anna Patrunina were cashiers at the McDonald’s on opening day. The line stretched several blocks. Police officers stood watch to keep it organized.

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The Soviet Union’s first McDonald’s opened in 1990 and eager customers lined up to enter; Karina Pogosova, left, and Anna Patrunina were cashiers at the fast-food restaurant on Gorky Street then, and they are senior executives with the company today. (Photos by Peter Turnley/Corbis/VCG/Getty Images and Arthur Bondar for The Washington Post)

“The atmosphere was wonderful. The first day I had to smile the entire day and my face muscles hurt,” Patrunina said. “This is not a joke. Russians do not smile in general, so we were not used to smiling at all, not to mention for more than eight hours straight.”

Pogosova and Patrunina were students at the Moscow Aviation Institute when they learned McDonald’s was hiring through an ad in a Moscow newspaper. Interview questions included: “How fast can you run 100 meters?” It was to gauge if someone was energetic enough for the job.

Pogosova and Patrunina are still with the company today, as senior vice president of development and franchising and vice president of operations, respectively.

“I thought that this is the world of opportunities and this new world is coming to our country, so I must be in this new world,” Patrunina said.

The smiling staff wasn’t the only culture shock for customers. Some had never tried the fountain sodas that were available. They were unaccustomed to food that wasn’t eaten with utensils. The colorful paper boxes that Big Macs came in were occasionally saved as souvenirs.

McDonald’s quickly became a landmark on the street.

“I remember very well that the street and the entire city was very dark and McDonald’s was like an island of light with bright signage,” Pogosova said. “The street started to change after McDonald’s opened its first restaurant there.”

Wild ’90s and a missing ballerina

The end of the Soviet Union uncorked Moscow’s wild 1990s. Some people made instant fortunes by acquiring state-owned enterprises at throwaway prices. Rules were being written on the fly. The city was pulsing with possibilities for those with money or those desperate to get some.

“It was easy to get drunk on this,” said Alex Shifrin, a former Saatchi & Saatchi advertising executive from Canada who lived in Moscow from the mid-1990s until the late 2000s.

It all was on full display at Night Flight, Moscow’s first nightclub, opened by Swedish managers in 1991, in the final months of the Soviet Union, at Tverskaya 17. The club introduced Moscow’s nouveau elite to “face control” — who merits getting past the rope line — and music-throbbing decadence.

The phrase “standing on Tverskaya” made its way into Russian vernacular as the street became a hot spot for prostitutes. Toward the end of the 2000s, Night Flight had lost its luster. The club scene in Moscow had moved on to bigger and bolder venues.

Decades before, No. 17 had been famous as the building with the dancer: a statue of a ballerina, holding a hammer and sickle, placed atop the cupola during Stalin’s building blitz.

The statue of a ballerina, holding a hammer and sickle, could be seen atop the building at No. 17 in this 1943 photo; today, the dancer is missing.

Muscovites nicknamed the building the House Under the Skirt.

“The idea was to have Gorky Street as a museum of Soviet art. The statues represented a dance of socialism,” art historian Pavel Gnilorybov said. “The ballerina was a symbol of the freedom of women and the idea that, before the revolution, women were slaves. It is as if she is singing an ode to the regime.”

The crumbling statues were removed by 1958. People forgot them. Now a group of Muscovites, including Gnilorybov, are campaigning for the return of the ballerina.

“It’s an idea that we want to give the city as a gift. It’s not political,” he said. “It’s beautiful.”

Pushkin Square: For lovers and protesters

Pushkin Square has been Moscow’s favorite meeting place for friends, lovers and political demonstrations.

In November 1927, Trotskyist opponents of Stalin marched to the 27th House of Soviets at one end of Tverskaya Street, opposite the Hotel National, in one of the last public protests against the Soviet ruler.

A celebration to say goodbye to winter at Pushkin Square in February 1987.

In December 1965, several dozen dissidents gathered in Pushkin Square to protest the trials of two writers. It became an annual event. People would gather just before 6 p.m. and, on the hour, remove their hats for a minute.

In 1987, dissidents collected signatures at Pushkin Square and other locations calling for a memorial to those imprisoned or killed by the Soviet state. The movement evolved into Memorial, a leading human rights group. Memorial was declared a “foreign agent” in 2016 under Putin’s sweeping political crackdowns.

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In January 2018, left, and January 2021, right, protesters gathered at Pushkin Square. (Photos by Arthur Bondar for The Washington Post)

Protests in support of opposition leader Alexei Navalny were held at Pushkin Square earlier this year. And it is where communists and liberals rallied on a rainy September night to protest 2021 parliamentary election results that gave a landslide win to Putin’s United Russia party despite widespread claims of fraud.

Nearly 30 years after the fall of the U.S.S.R., Putin’s Russia carries some echoes of the stories lived out in Soviet times — censorship and repressions are returning. Navalny was poisoned by a nerve agent in 2020 and later jailed. Many opposition figures and independent journalists have fled the country. The hope, sleaze and exhilaration of the 1990s have faded. Tverskaya Street has settled into calm stagnation, waiting for the next chapter.

Arthur Bondar contributed to this report.

Correction: A map accompanying this article incorrectly spelled the first name of a former Soviet leader. He is Vladimir Lenin, not Vladmir Lenin. The map has been corrected.

About this story

Story editing by Robyn Dixon and Brian Murphy. Photos and videos by Arthur Bondar. Archival footage from the Russian State Documentary Film and Photo Archive at Krasnogorsk; footage of Joseph Stalin’s funeral from the Martin Manhoff Archive, courtesy of Douglas Smith. Photo editing by Chloe Coleman. Video editing by Jason Aldag. Design and development by Yutao Chen. Design editing by Suzette Moyer. Maps by Dylan Moriarty. Graphics editing by Lauren Tierney. Copy editing by Melissa Ngo.

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close-up of food on a restaurant table. Sandwich and potatoes next to part of the body of an anonymous girl sitting at the table Stock Photo

Abstract blur restaurant

Abstract blur restaurant Stock Photo

Blur restaurant - vintage effect style picture

Blur restaurant - vintage effect style picture Stock Photo

Blurred cafe - retro effect style photo

Blurred cafe - retro effect style photo Stock Photo

Abstract blurred restaurant - vintage style picture.

Abstract blurred restaurant - vintage style picture. Stock Photo

MOSCOW/RUSSIA - DECEMBER 2014. Cafe fast food - GlowSubs Sandwiches. Stand issuing an order to the cash register and the menu

MOSCOW/RUSSIA - DECEMBER 2014. Cafe fast food - GlowSubs Sandwiches. Stand issuing an order to the cash register and the menu Editorial Stock Photo

handsome man in fastfood restaurant

handsome man in fastfood restaurant Stock Photo

office bar with many chairs and table.

office bar with many chairs and table. Stock Photo

Fast food restraurant worker

Fast food restraurant worker Stock Vector

Blurred image a compact fast food restaurant in USA.

Blurred image a compact fast food restaurant in USA. Stock Photo

Vector banner with restaurant interiors. Kitchen, dining room, street cafe and fast food restaurant. Illustration in flat design.

Vector banner with restaurant interiors. Kitchen, dining room, street cafe and fast food restaurant. Illustration in flat design. Stock Vector

Blurred people queue up waiting in line to buy fast food.

Blurred people queue up waiting in line to buy fast food. Stock Photo

SHENZHEN - NOV 06: McDonald's restaurant on November 06, 2014 in Shenzhen, China. The McDonald's Corporation is the world's largest chain of hamburger fast food restaurants

SHENZHEN - NOV 06: McDonald's restaurant on November 06, 2014 in Shenzhen, China. The McDonald's Corporation is the world's largest chain of hamburger fast food restaurants Editorial Stock Photo

DUBAI, UAE - MARCH 10, 2015: DXB airport interior. Dubai International Airport is the primary airport serving Dubai, and is the world's busiest airport by international passenger traffic.

DUBAI, UAE - MARCH 10, 2015: DXB airport interior. Dubai International Airport is the primary airport serving Dubai, and is the world's busiest airport by international passenger traffic. Editorial Stock Photo

CHIANG MAI,THAILAND - NOVEMBER 8: Mccafe interiors at Star Avenue on November 8, 2013 in Chaing mai ,Thailand

CHIANG MAI,THAILAND - NOVEMBER 8: Mccafe interiors at Star Avenue on November 8, 2013 in Chaing mai ,Thailand Editorial Stock Photo

DUBAI, UAE - MARCH 10, 2015: BK restaurant interior. Burger King, often abbreviated as BK, is a global chain of hamburger fast food restaurants

DUBAI, UAE - MARCH 10, 2015: BK restaurant interior. Burger King, often abbreviated as BK, is a global chain of hamburger fast food restaurants Editorial Stock Photo

Close up abstract blurred in food center

Close up abstract blurred in food center Stock Photo

Fast food restaurant interior with hamburger and beverage, food and drink flat design vector illustration.

Fast food restaurant interior with hamburger and beverage, food and drink flat design vector illustration. Stock Vector

SHENZHEN - APRIL 16, 2014: interior shot of McDonald's restaurant in Shenzhen.

SHENZHEN - APRIL 16, 2014: interior shot of McDonald's restaurant in Shenzhen. Editorial Stock Photo

big fast food

big fast food Editorial Stock Photo

Fast Food and Express Cafe vector flat illustration. Set with donuts, burgers, ice cream, hot dogs, coffee, cola for infographics website and business advertising. Isolated on white background.

Fast Food and Express Cafe vector flat illustration. Set with donuts, burgers, ice cream, hot dogs, coffee, cola for infographics website and business advertising. Isolated on white background. Stock Vector

Metal table and chairs at Chinese fastfood cafe in foodcourt with blurred counter menu and tray, focus on furniture - public catering background

Metal table and chairs at Chinese fastfood cafe in foodcourt with blurred counter menu and tray, focus on furniture - public catering background Stock Photo

Vector horizontal illustration with cafe. Cartoon cozy interior with tables and chairs. Bright furniture for cafeteria, various cuisine. Fast food, sushi, pizza in menu. Background of restaurant.

Vector horizontal illustration with cafe. Cartoon cozy interior with tables and chairs. Bright furniture for cafeteria, various cuisine. Fast food, sushi, pizza in menu. Background of restaurant. Stock Vector

Two men choose food in a fast food restaurant.

Two men choose food in a fast food restaurant. Stock Photo

MOSCOW - MARCH 13, 2016: inside of Burger King restaurant. Burger King, often abbreviated as BK, is an American global chain of hamburger fast food restaurants.

MOSCOW - MARCH 13, 2016: inside of Burger King restaurant. Burger King, often abbreviated as BK, is an American global chain of hamburger fast food restaurants. Editorial Stock Photo

SHENZHEN - APRIL 16: KFC restaurant on April 16, 2014 in Shenzhen, China. KFC is a fast food restaurant chain that specializes in fried chicken and is headquartered in Louisville, Kentucky

SHENZHEN - APRIL 16: KFC restaurant on April 16, 2014 in Shenzhen, China. KFC is a fast food restaurant chain that specializes in fried chicken and is headquartered in Louisville, Kentucky Editorial Stock Photo

LA VILLE-AUX-DAMES, FRANCE - AUGUST 12, 2015: McDonald's restaurant interior. McDonald's is the world's largest chain of hamburger fast food restaurants, founded in the United States.

LA VILLE-AUX-DAMES, FRANCE - AUGUST 12, 2015: McDonald's restaurant interior. McDonald's is the world's largest chain of hamburger fast food restaurants, founded in the United States. Editorial Stock Photo

Business / People who enjoy a meal

Business / People who enjoy a meal Stock Vector

Food court or food center in shopping mall. Interior consist of table, chair, restaurant, coffee shop. Similar of canteen for shopping mall. Wood table top for product display or blurred background.

Food court or food center in shopping mall. Interior consist of table, chair, restaurant, coffee shop. Similar of canteen for shopping mall. Wood table top for product display or blurred background. Stock Photo

Restaurant Interior

Restaurant Interior Stock Photo

People Buying Fast Food at Fast food restaurant interior with hamburger and beverage, food and drink flat design vector illustration.

People Buying Fast Food at Fast food restaurant interior with hamburger and beverage, food and drink flat design vector illustration. Stock Vector

Interior View

fast food restaurant wall design

Fast food restaurant. People ordering food and eating. Cashier with menu.

Fast food restaurant. People ordering food and eating. Cashier with menu. Stock Vector

Lunch counter at modern public catering restaurant

Lunch counter at modern public catering restaurant Stock Photo

Wood table top and blurred restaurant kitchen interior background - can used for display or montage your products.

Wood table top and blurred restaurant kitchen interior background - can used for display or montage your products. Stock Photo

Black Stone table top and blurred restaurant interior background with vintage filter - can used for display or montage your products.

Black Stone table top and blurred restaurant interior background with vintage filter - can used for display or montage your products. Stock Photo

abstract blurred people in food center and coffee shop

abstract blurred people in food center and coffee shop Stock Photo

SHENZHEN, CHINA - AIPRIL 15, 2014 : interior of Burger King restaurant in Bao'an airport. Burger King, often abbreviated as BK, is a global chain of hamburger fast food restaurants

SHENZHEN, CHINA - AIPRIL 15, 2014 : interior of Burger King restaurant in Bao'an airport. Burger King, often abbreviated as BK, is a global chain of hamburger fast food restaurants Editorial Stock Photo

fast food worker man and woman in uniform

fast food worker man and woman in uniform Stock Vector

Interior scene of modern fast food restaurant with counter , tables and chairs , vector , illustration

Interior scene of modern fast food restaurant with counter , tables and chairs , vector , illustration Stock Vector

Plastic chairs and tables at fast food restaurant

Plastic chairs and tables at fast food restaurant Stock Photo

Food court and canteen interior blur abstract background

Food court and canteen interior blur abstract background Stock Photo

empty fast food cafe interior

empty fast food cafe interior Stock Photo

DUBAI, UAE - CIRCA NOVEMBER, 2016: counter service in a McDonald's restaurant at Dubai International Airport. McDonald's is an American hamburger and fast food restaurant chain.

DUBAI, UAE - CIRCA NOVEMBER, 2016: counter service in a McDonald's restaurant at Dubai International Airport. McDonald's is an American hamburger and fast food restaurant chain. Editorial Stock Photo

Restaurant with boys girls kids cartoon indoor vector illustration fast food chef

Restaurant with boys girls kids cartoon indoor vector illustration fast food chef Stock Vector

blurred image of people order their food at the counter of fast food shop , coffee shop

blurred image of people order their food at the counter of fast food shop , coffee shop Stock Photo

Fast food restaurant interior. Burger, pizza, donut and drink on tray in cafe. Vector cartoon illustration of empty fastfood canteen with counter, menu, tables and chairs

Fast food restaurant interior. Burger, pizza, donut and drink on tray in cafe. Vector cartoon illustration of empty fastfood canteen with counter, menu, tables and chairs Stock Vector

Various restaurants

Various restaurants Stock Vector

Modern cafe bar interior

Modern cafe bar interior Stock Photo

SINGAPORE - NOVEMBER 08, 2015: food court in The Shoppes at Marina Bay Sands. The Shoppes at Marina Bay Sands is one of Singapore's largest luxury shopping malls

SINGAPORE - NOVEMBER 08, 2015: food court in The Shoppes at Marina Bay Sands. The Shoppes at Marina Bay Sands is one of Singapore's largest luxury shopping malls Editorial Stock Photo

BUCHAREST, ROMANIA - JANUARY 24: People buying chinese food from Chopstix Restaurant on January 24, 2014 in Bucharest, Romania. Chopstix is one of the main chinese food restaurant chain in Romania.

BUCHAREST, ROMANIA - JANUARY 24: People buying chinese food from Chopstix Restaurant on January 24, 2014 in Bucharest, Romania. Chopstix is one of the main chinese food restaurant chain in Romania. Editorial Stock Photo

Food Court at an old train station

Food Court at an old train station Stock Photo

HONG KONG - JANUARY 27, 2016: interior of McCafe. McCafe is a coffee-house-style food and drink chain, owned by McDonald's.

HONG KONG - JANUARY 27, 2016: interior of McCafe. McCafe is a coffee-house-style food and drink chain, owned by McDonald's. Editorial Stock Photo

Restaurant fast food worker with cash register. Cervice staff young man and female in uniform in the workplace in cafe

Restaurant fast food worker with cash register. Cervice staff young man and female in uniform in the workplace in cafe Stock Vector

Las Vegas, MAR 8, 2020 - Interior view of the Burger King fast food restaurant

Las Vegas, MAR 8, 2020 - Interior view of the Burger King fast food restaurant Editorial Stock Photo

Otloczyn, Poland - June 3, 2022: Burger King restaurant interior near the highway in Poland. Burger King is a global chain of hamburger fast food restaurants.

Otloczyn, Poland - June 3, 2022: Burger King restaurant interior near the highway in Poland. Burger King is a global chain of hamburger fast food restaurants. Editorial Stock Photo

Friendly waitress making coffee at coffee machine

Friendly waitress making coffee at coffee machine Stock Photo

man having lunch

man having lunch Stock Photo

People eating in a food court in a shopping mall, character flat design vector illustration.

People eating in a food court in a shopping mall, character flat design vector illustration. Stock Vector

Food court or food center in shopping mall. Interior consist of table, restaurant, coffee shop. Busy with people to buy food, sitting, eating. Wood table top for product display or blurred background

Food court or food center in shopping mall. Interior consist of table, restaurant, coffee shop. Busy with  people to buy food, sitting, eating. Wood table top for product display or blurred background Stock Photo

BANGKOK, THAILAND - MARCH 17 : Exterior view of Subway Restaurant on March 17, 2015 in Bangkok, Thailand. It is one of the fastest growing franchises in the world, with 43,035 restaurants.

BANGKOK, THAILAND - MARCH 17 : Exterior view of Subway Restaurant on March 17, 2015 in Bangkok, Thailand. It is one of the fastest growing franchises in the world, with 43,035 restaurants. Editorial Stock Photo

Abstract blurred and defocused fast food shop for background.

Abstract blurred and defocused fast food shop for background. Stock Photo

Food court composition with isometric interior of european asian restaurant rooms visitors and kitchen with people vector illustration

Food court composition with isometric interior of european asian restaurant rooms visitors and kitchen with people vector illustration Stock Vector

BANGKOK, THAILAND - MARCH 15 : Interior view of Au Bon Pain Restaurant on March 15, 2015 in Bangkok, Thailand. It is a fast-casual bakery and cafe chain headquartered in Boston, Massachusetts, USA.

BANGKOK, THAILAND - MARCH 15 : Interior view of Au Bon Pain Restaurant on March 15, 2015 in Bangkok, Thailand. It is a fast-casual bakery and cafe chain headquartered in Boston, Massachusetts, USA.  Editorial Stock Photo

Background of fast food restaurant.

Background of fast food restaurant. Stock Vector

3d rendering of a fast food restaurant interior design

3d rendering of a fast food restaurant interior design Stock Illustration

Vector illustration of store, gas station, cafe, fast food and house

Vector illustration of store, gas station, cafe, fast food and house Stock Vector

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THE 10 BEST Restaurants in Moscow

Restaurants in moscow, establishment type, online options, traveler rating, dietary restrictions, restaurant features, neighborhood.

fast food restaurant wall design

  • Lyubov Pirogova
  • Pasta Na Solyanke
  • Sabor de la Vida Restaurant
  • LEPIM i VARIM
  • Lao Lee Tsvetnoy

IMAGES

  1. beibehang Custom Burger fast food Wall paper restaurant snack bar

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  2. Fast Food Restaurant Wallpaper Cafe Wall Decor Hamburger Wall

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  3. Fast Food Restaurant Wallpaper Cafe Wall Decor Hamburger Wall

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  4. KFC GRID MURAL on Behance

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  5. Western restaurant fast food restaurant burger shop background wall

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  6. Fast Food Restaurant Wallpaper Culinary Peel and Stick Wall

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VIDEO

  1. Handmade Bacon Burger

  2. Building a restaurant can take longer than expected…

  3. Interior Design Ideas Fast Food Restaurant

  4. Single Restaurant Build Guide

  5. RANK THESE FAST FOOD RESTAURANTS! How’d He Do! #shorts #food #restaurant #ranking #mcdonalds

  6. Ep.55 One fast food restaurant for the rest of your LIFE! #ninjasarebutterflies #podcast #comedy

COMMENTS

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    5,574 fast food wall design stock photos, 3D objects, vectors, and illustrations are available royalty-free. See fast food wall design stock video clips Filters All images Photos Vectors Illustrations 3D Objects Sort by Popular Food Banner. Cafe Template Design. Fast Food Wall Typography. Vector Food Art.

  2. How fast-food restaurants are designed

    Fast-food brands are reacting to changing demographics, but they're also trying to stay competitive with the growing numbers of "fast-casual" restaurants, like Panera Bread and Chipotle, that...

  3. 15 Restaurant Floor Plan Examples & Layout Design Ideas

    CAD Pro: One of the most widely-used restaurant floor plan design tools, available for $99.95. SmartDraw: Customize templated floor plans for $9.99 per month or $119.40 for the entire year. ConceptDraw: To access the Café and Restaurant Solution ($25) you'll have to download ConceptDraw Pro, which costs $199.

  4. Fast Food Restaurant Interior Design for Fast-Growth Brands

    September 23, 2021 Insights Fast Food Restaurant Interior Design For Growing Brands Entrepreneurs launching new QSR brands should invest in smart fast food restaurant interior design. American consumers have a seemingly endless appetite for new fast food brands.

  5. Fast Food Restaurant Design Ideas for 2021 & Beyond

    Framed pictures Utilizing Colors Color association has long been a factor in branding and design for fast food restaurants. The most popular colors for QSRs are warm tones like red, orange and yellow. These colors have been known to stimulate appetite, which is why they're so prevalent in QSRs.

  6. Fast Food Designs

    Fast food designs by dan.stiop Express yourself with a custom fast food design created just for you by a professional designer. Need ideas? We've collected some amazing examples of fast food images from our global community of designers. Get inspired and start planning the perfect fast food design today. by Grifix 65 by 10 by MINU ミヌ 11 by 23 by 40

  7. Modern Fast Food Restaurant Design

    Open Layouts Modern-day restaurants are designed quite open in layout. From small restaurants, these might even be galley-style walkways with long tables on either side to fit as many customers in as possible. But the themes stay the same. Open, Airy, and Light

  8. Fast Food Restaurant Wall royalty-free images

    of 73 Find Fast Food Restaurant Wall stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

  9. The Best Fast-Food Restaurant Interior Design

    The fast food interior design is made in such a way that allows you to maximize the space without making it look too cramped. Common Factors about Fast Food Restaurant Concepts Most fast food services have chains that operate in multiple locations across the country and even around the world.

  10. Mean Bao: Modern Fast Food Interior Design

    Fast food restaurant design in Toronto is particularly competitive because it is a large city with so many big-name fast food brands. Operations. ... The wall was also the backdrop for the restaurant menu lightbox enclosed in a matte black metal frame. The menu was installed symmetrically in the middle and slightly above eye level.

  11. Modern Fast-food Restaurant Interior Design and Renovation

    The most characteristic of American-style fast-food restaurants is furniture such as red sofas and armchairs made of material imitating leather. The tables are usually simple and covered with white and red oilcloths. Floors covered with black and white tiles. Bars in American-style fast-food restaurants have a streamlined shape and a specific ...

  12. Fast Food Restaurant Interior Design royalty-free images

    Colourful Fast Food Template for Cafe and Restaurant Wall, Food Typography Uses Banner, Sticker, Background, Wallpaper, Layout Design. SHENZHEN - APRIL 16: KFC restaurant on April 16, 2014 in Shenzhen, China.

  13. Fast Food Restaurant Interior Design: Creating an ...

    The interior design of a fast food restaurant plays a crucial role in attracting and retaining customers. ... a well-placed logo on a feature wall or subtle brand colors in the decor can create a ...

  14. Fast Food Restaurant Design

    We match fast food restaurant layout with interior design, the efficiency of free movement, and a comfortable atmosphere. Table seating chart layout includes ratios of a single-seat, double-seat, 4-seats, and larger parties seating areas. Skilled custom furniture carpenters shape each seating area to architectural drawing specifications.

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    Chicken Nugget Clipart, Chicken Nuggets, Digital Download Design, Fast Food Clipart, Png Files, Chicken Nugget Box, Favorite Things, PNG. (4.2k) $3.99. $4.99 (20% off) Cheese Burger Wall Art Illustration Printable. Fast Food Poster. Burger Wall Art Decor Print. Restaurant Wall Art Decor.

  16. Restaurant Wall Design Images

    Restaurant Wall Design Images. Images 99.98k Collections 130. ADS. ADS. ADS. Page 1 of 100. Find & Download Free Graphic Resources for Restaurant Wall Design. 99,000+ Vectors, Stock Photos & PSD files. Free for commercial use High Quality Images.

  17. 5 Restaurant Design Trends for 2024, According to Designers

    5 Hotel Design Trends for 2024, According to Designers. Hybrid Day-To-Night Concepts Make the Most of Their Space. Register for HD Expo + Conference 2024! Business + People | F+B. From a resurgence in retro-inspired design to secret menus, these are the top trends that will define restaurants and bars in 2024.

  18. 8.5K+ Free Fast Food Poster Templates

    8.5K+ Free Fast Food Poster Templates | PosterMyWall Templates Restaurant Fast Food 8,540+ Free Fast Food Poster Templates Promote your fast food restaurant with mouth-watering posters, videos, social media posts and menus. Perfect for printing and sharing online! 4.8 / 5 (780) Filters Browse by size All Flyers Social Media Graphics Posters

  19. Restaurant Wall Design royalty-free images

    Find Restaurant Wall Design stock images in HD and millions of other royalty-free stock photos, 3D objects, illustrations and vectors in the Shutterstock collection. ... fast food wallpaper decor words for walls for restaurant and kitchen. Photo of a modern dining table in an elegant room restaurant with luxurious gold walls.

  20. Architectural Design Info on Instagram: "OTG

    0 likes, 0 comments - architecturaldesigninfo on October 12, 2023: "OTG | Apostrophe Architecture studio 'On The Grill', with its Logo, speaks of itself as a fiery..."

  21. Welcome to Tverskaya Street

    The Soviet Union's first McDonald's opened in 1990 and eager customers lined up to enter; Karina Pogosova, left, and Anna Patrunina were cashiers at the fast-food restaurant on Gorky Street ...

  22. THE 10 BEST Restaurants Near Moscow-City (Updated 2024)

    Steak It Easy. #188 of 11,488 Restaurants in Moscow. 253 reviews. Presnenskaya Emb., 2 SM Afimall. 0 miles from Moscow-City. " Easy no frill " 01/31/2020.

  23. Fast Food Restaurant Interior Stock Photos

    Las Vegas, MAR 8, 2020 - Interior view of the Burger King fast food restaurant. Find Fast Food Restaurant Interior stock images in HD and millions of other royalty-free stock photos, 3D objects, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

  24. MANDARIN COMBUSTIBLE, Moscow

    Claimed. Review. Save. Share. 510 reviews #140 of 10,698 Restaurants in Moscow $$ - $$$ Chinese Asian Dining bars. Malyy Cherkasskiy Pereulok, D.2, Moscow 109012 Russia +7 495 745-07-00 Website Menu. Closed now : See all hours. Improve this listing. See all (495)

  25. THE 10 BEST Restaurants in Moscow (Updated February 2024)

    Discover the best dining options in Moscow, Central Russia, with Tripadvisor. Browse through 390,133 traveler reviews of 15,821 restaurants and find your ideal cuisine, price, location, and more. Whether you are looking for traditional Russian dishes, international flavors, or trendy cafes, you will find something to suit your taste in Moscow.