The Artistry of Appetite: How Colors Influence Dining Experience

In today’s hospitality landscape, ambience and decor are more than just visual enhancements; they are pivotal elements of the overall guest experience. Good decor really makes a difference. It grabs attention, sets the mood, and creates an environment where people want to stay a little longer. 

With the power of social media, restaurants and hotels are getting viral on Instagram with reels and photos attracting the young crowds. The term “Instagrammable” is often used lightly, but in reality, it’s about creating memorable environments that spark curiosity and storytelling. 

How Ambience defines the Restaurant?
For me, the interiors are like the visual handshake of a restaurant — they tell people who you are before they even taste the food. 

Talking about the ambience, Mickee Tuljapurkar, Owner, La Loca Maria and La Panthera said, “At La Panthera, we wanted the space to reflect that blend of timeless yet on-trend European charm. The inspiration came from our travels across Europe, drawing ideas from different countries to create a space that feels both classic and modern. At La Loca Maria, we went for a warm Spanish feel that’s laid-back but still high-end. The murals, textures, and colors all speak to our love for Spanish culture, making our space a reflection of Chef Manuel Olveira’s roots.”

(In pic: La Loca Maria in Mumbai)

Commenting on the same, Samir Shah, Managing Partner, Alexis Hospitality, added, “At Santorini, our rooftop setting with panoramic city views, Mediterranean inspired decor, ambient lighting, and curated soundscapes work together to create a transportive escape for diners. In an era driven by social media and aesthetic storytelling, the visual and emotional appeal of a space can often be the deciding factor for first-time visits and return customers.

(In pic: Santorini)

Challenges Faced by Restaurants
The advantage of a well-designed space lies in its ability to increase dwell time, boost per-cover spends, and generate organic social media buzz through guest photos and check-ins. It also positions the brand as premium and experiential, attributes that resonate strongly with today’s lifestyle driven consumers.

While the benefits are many, creating and maintaining a consistently engaging ambience presents challenges such as weather uncertainties, evolving design trends, and the high cost of maintenance. 

“Rooftop venues like ours are also at the mercy of environmental factors like wind and rain. To overcome these, we invest in all-weather furnishings, adaptive lighting, modular decor, and seasonal updates that keep the space fresh without compromising the brand’s core aesthetic,” pointed Shah.

One of the toughest parts is making sure the space looks good but also works well practically. While, adding her views, Mickee said, “We want to fit in enough seats, so people feel like they’re getting a good vibe, but not so crammed that it feels tight. Lighting, sound, and flow are also super important.”

Creativity at Top
Designing a restaurant is about balancing creativity with functionality. It’s easy to get carried away with visual concepts, but the space needs to work seamlessly for staff, customers, and operations. 

Talking about the same, Keith Menon, Founder, Spiro Spero who has designed Silly, Blah, Hoppipola, Demy, Que Sera, KAIA, amongst other, pointed, “Some of the biggest challenges involve optimizing limited space, managing acoustics, and ensuring the design aligns with the kitchen workflow. There’s also the emotional aspect—making sure the space resonates with the brand and the community it serves.”

He also mentioned that collaboration is key to building spaces that are both beautiful and practical.

(In Pic: Tuski in Pune designed by Architect Keith Menon)

While Sumessh Menon, Architect & Founder, Sumessh Menon Associates who has recently designed Donmai and Mirage in Mumbai, currently designing Yazu in Colombo and Srilanka feels that Indian restaurant brands are expanding widely in US, UAE and in other places and décor plays a major important role in it.

“We use monochrome colors, ceiling with LED, the way we design floorings has changed, and bar is the major focus everywhere. Every good restaurant has a good outdoor view these days. The main challenge for us is the timelines. The look and feel and execution of a project on a short timeline is one of the biggest challenges,” he explained.

(In Pic: Donmai in Mumbai designed by Sumessh Menon)

And there’s no denying that the right ambience of restaurant can contribute around 40-50% of the business. And the future is shaped by evolving customer expectations, aesthetic, technological integration and sustainability. 

Theme-based restaurant is attracting customers for quite a sometime now where the restaurant owners are trying to align the décor, food and interior with the theme. With the rise in social media, the popularity of these restaurants among the customers is high. Also, with the increasing viewers for the online series and dramas, people have this urge to try Korean food in a Korean-theme restaurant or Mexican food in a Mexican-theme restaurant, experiencing those vibes quite literally in the environment.

What’s Pushing this Trend

“Theme-based restaurants have a rich history spanning decades, but their true evolution has taken place over the last 10-15 years as dining experiences have shifted from simply enjoying a meal to seeking immersive, memorable moments,” commented Gaurav Shetty, Director, Peninsula Hospitality that Wakiki, a restaurant that aims to encapsulate the Hawaiian spirit, offering the guests not just a dining experience but a mini vacation through their ambience, décor, and menu. 

There’s no denying that the future of theme-based restaurants is bright, with a growing emphasis on authenticity and the creation of deeper connections with guests through thoughtfully curated environments that offer more than just a place to eat, but a place to experience something truly special.

“By creating a thematic dining environment, restaurants like ViVi take guests to the heart of Italy, combining authentic Italian cuisine with a thoughtfully curated ambiance. This thematic approach not only enhances the dining experience but also caters to the modern consumer’s desire for memorable, engaging outings. The success and future of theme-based dining is evident in its growing popularity, as these venues offer more than just food—they provide a fulfilling experience that appeals to the senses and emotions,” commented Niketa P Sharma, Owner & Founder, The Thane Club - Vivi Italian Bar & Kitchen.

Consumer is at the Forefront

The evolution of theme-based restaurants in India reflects changing consumer preferences and a growing appetite for unique dining experiences. As the industry continues to evolve, we can expect even more innovative concepts that cater to diverse tastes and preferences. Since, there is cultural influence, rise of celebrity chefs, urbanization and changing lifestyle, social media influence, culinary shows etc that’s giving a way to the world of theme-based dining.

“Restaurant owners can attract customers by having an immersive atmosphere, interactive dining, Instagram-able spaces, creative food offerings, interesting fusions, special events, seasonal menus,” added Harshadeep Pawar, Head of Operations and F&B at Ilili.
Commenting on the same, Shaurya Malwa, Co-Founder, Nho Saigon, Mumbai’s first Vientnamese restaurant pointed, “Nho Saigon offers a warm and inviting setting perfect for any occasion, celebrating Vietnamese cuisine through regular food festivals and special events. The restaurant’s commitment to quality and customer satisfaction is evident in every aspect, from the thoughtfully curated menu to the warm, inviting environment.”

Hence, it is evident that the restaurant business is constantly changing as we look to the future. Restaurants may survive in a constantly shifting environment by adopting innovation and staying ahead of the curve.