How do you select a restaurant? As a patron, what makes you dine out? How do you select your preferred dining experience? I’m talking about casual and easy or even more a more in-depth gastronomic event.
When it comes to casual, quick and easy, I still want the experience to have personality – a pleasing personality and great flavors. Personality is atmosphere. Great flavors is the kitchen. Service might be “step-up and place your order” or table-side wait-staff. In either case, I want it to be a pleasing experience. Why would anyone want it to be difficult or unpleasant? Perhaps that lies in the definitions of the beholder. What is difficult or unpleasant and the various degrees thereof is not be the same for everyone.
Throughout my childhood, I remember my mother and her peers reference “atmos.” It was important. It came up often. “Does the place have atmos?” Or “what great atmos.” Atmosphere – it is the feeling you get in an environment. It is the feeling a place emits. I don’t ever recall it being used in the negative – such as this place has horrible atmos…rather, like ambiance, it was reserved to compliment.
Cafe des Artistes – Puerto Vallarta – Note the full-wall mural by Federico Leon de la Vega as a backdrop to the dining scene. Also, perhaps someone should have straightened the lamp shades!
We now hear “vibe.” The place has a good vibe – but not limited to only compliment, a place can have a decidedly bad vibe too! Is it just the saying “If you can’t say anything nice about something, don’t say anything at all?” Perhaps we are less polite than the previous generations. Yet, constructive criticism let’s you know what makes your patrons pleased. Truth be told…be honest with discretion.
As a restaurant owner, it seems that erring on the side of greater numbers sharing the same opinion of easy and pleasing would capture the greater share of the demographic. Therefore, studies are out there to determine the value of ambiance and presentation. Starting with defining the description of your eatery…who are you and what and how do you serve? What is your “brand?” Whether funky or fine, dining should be worth the visit.
Nexus Brewery, in Albuquerque, has a unique brand and complimentary interior “vibe.”
I read a few excerpts from a fascinating new book, Gastrophysics, The New Science of Eating by Charles Spence. In it, he touches on the importance of atmosphere. He observes the value of interior design even as it relates to how much people eat and how much they spend as a result of atmospheric influences.
Another great read for understanding the art of a successful restaurant is Daniel Boardman’s Your First Restaurant – An Essential Guide. As an “essential aspect of your concept” Boardman identifies why the “thoughtfulness of the interior design” communicates to the patron a lot about the service and food that one might expect to receive.
Tacos on paper – porque no?
From lighting to the shape of the plate, ambiance and presentation are key features in a successful eating establishment.
All the way from candles on a white linen table cloth to a handsome juicy burger in a basket lined with paper, in the context of the environment – design details matter.
Luscious bun-less green chile cheese burger at Sparky’s in Hatch, New Mexico – served on paper and styrofoam – not fancy, but perfection!!
Stone under-foot and condiments as a center-piece!! Funky!!
Some reading this might say they don’t care. Fine. Perhaps on the surface, they think it doesn’t matter. They don’t realize the effectiveness of well thought-out details. They take these things for granted. Yet these details can make or break a dining experience – from casual to fine.
El Arrayan presents enclosed patio dining with a variety of light sources, well balanced colors and textures in Puerto Vallarta.
Next time you eat out, look around, smell the smells, hear the sounds, see the colors, notice the lighting sources and levels, feel the furniture and – have I not mentioned it? – check out the restrooms!!!!
Las Caletas…in the jungle…clean and simple.
Not only should they be very clean – but they should also continue the theme of the place.
Graffiti by design, this restroom is actually immaculately clean and patrons do NOT contribute with their own markings. It is located in the street taco eatery of SALUD! in Barrio Logan, San Diego. Fast and friendly, delicious and fabulously funky!
Pay attention and you might be surprised at what you discover about your sensitivities.
Chaco Hotel in Albuquerque is thoroughly theme-based throughout.
What you hear while dining contributes greatly to the pleasure or discomfort of your time spent in the environment. It either contributes positively or detracts annoyingly. Listen to the sounds next time you dine. At home or out, notice voices, chairs being moved, glassware, music, kitchen noises, traffic…see what detracts, what enhances or what might be considered neutral.
Interior designers are considering it all – the theme, atmosphere, colors, artwork, furniture, lighting, table dressings, serving pieces, fabrics, textures and even sound. Whether casual or more formal, these design details can make or break the success of the business.
Oro Valley Country Club, Arizona.
Even if the food is exceptional, too bright lighting, ineffective colors, uncomfortable furniture or confused design elements can result in negating even the best chef’s efforts. It is a package. It is about the whole. It is a multi-sensory experience. Buen provecho!
to which I have added many various colors and textures that I enjoy using throughout the year. Christmas is notoriously red and green accented with the bling of silvers and golds. Chanukah is blue and white…but I enjoy all of the colors to celebrate every occasion! So the many hues of the season can be found in the collection of colorful containers and serving pieces, accents and textiles that I often meld to create the festive celebration of the seasons. 
Notice here, the brilliant colors and intricate open-weaving of the Brazilian lace.
The rich maroons transitioning to corals and rosy tones into brilliant golds and even bright yellows were irresistible. It’s similar to a maple tree with its magnificent range of fall colors but with precious little round heart-shaped leaves. 
I created a tablescape using short-cut branches in a pair of squatty square glass vessels flanking a large square hand-blown glass platter. In the center on the platter, I gathered acorn squash which we will be enjoying baked with brown sugar and butter later this week, and added some ornamental gourds for their interesting shapes and colors. 
After scattering some of the leaves around the arrangement on the neutral linen table runner, the result was boldly colorful, organic and spicy scene bursting with autumnal warmth.
So as I pondered this setting this morning, two days later…the leaves on the table were getting crunchy, the branches were dropping leaves and the water in the containers was a bit cloudy…time to clean it up! Since it seems that everyone is already transitioning to Christmas themes, I thought why not do the same?! The alternative of merely cleaning it up and leaving it barren was a bit anticlimactic after enjoying the spectacular beauty of this recent holiday table. So here again nature was calling to venture forth and scour the yard for the next seasonal statement.
a few holly sprigs from the bushes in front and jammed them into the same freshly refilled square glass vases. In the center, the neutral linen runner remained and on the glass platter I kept the acorn squash, traded the gourds for electric green granny smith apples and a couple of pomegranates ( I had bought three last week and had already picked my way through the many juicy morsels of one – leaving two to do the red thing in my centerpiece today).
mole! Creating a good time—is an art. And as is true with most artistic ventures—as in life in general—some people do it better than others. Enthusiasm is infectious and it generates such greatness from its energy that is should be harnessed. It is about this that I write today.
