Basic standards for restaurant interior design and their impact on improving User experience " An Applied Study on University Student Projects" | ||||
| Pharos International Journal of Arts and Design | ||||
| Article 3, Volume 02, Issue 01 - Serial Number 2, 2025, Page 29-46 PDF (3.69 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/pijad.2025.437473 | ||||
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| Authors | ||||
Aya Hasan Afify  1; Gehad El-Said Shaheen2; Youstina Nabil Aziz Makar3; Vivian Roushdy sead4; Jomana Elsayed Ahmed4; Hana Ehab Atia Helal4; Asmaa Hassan Dawood4; Fatma Ahmed Dawood4
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| 1Décor, Faculty of Arts and Design, Pharos University, Alexandria ,Egypt | ||||
| 2Décor , Faculty of Arts and Design, Pharos University, Alexandria, Egypt | ||||
| 3Décor ,Faculty of Arts and Design, Pharos University, Alexandria, Egypt | ||||
| 4Décor, Faculty of Arts and Design, Pharos University, Alexandria, Egypt | ||||
| Abstract | ||||
| Restaurants are no longer just places to eat, but have become integrated sensory experiences that combine unique atmospheres with visual and functional comfort. Interior design is an essential element in the success of restaurants, as it directly affects the customer experience and the attractiveness of the place. However, many restaurants suffer from shortcomings in applying effective design standards, such as poor utilization of spaces, poor use of colors and lighting, and neglecting aspects related to the psychological and visual comfort of customers. But how can interior design become a means of creativity and beauty? And how does it transform from a mere functional arrangement into an immersive sensory experience? These questions lead us to the concept of “aesthetic architecture”, which blends art and architecture to create spaces that captivate the senses and leave a lasting impression on visitors. Restaurants face multiple design challenges, such as poor utilization of spaces, lack of visual harmony, and the impact of noise on the customer experience. Therefore, the study addresses innovative solutions that reformulate the concept of interior design using a descriptive and comparative approach, by analyzing different models of restaurant design styles and their diverse styles. The study aims to achieve a balance between practical and aesthetic aspects, by improving the use of spaces, adopting sustainable technologies to save energy, and choosing harmonious colors that reflect the identity of the place and give visitors a sense of psychological comfort. It also emphasizes the importance of designing flexible movement paths and creating quiet environments that reduce noise, making a visit to the restaurant an unforgettable experience. The goal is not only to improve the design, but to transform each space into a living story, where every detail becomes part of an artistic painting that reflects the spirit of the place and inspires visitors. | ||||
| Keywords | ||||
| interior design; aesthetic engineering; Visual harmony; psychological comfort; Exploitation of spaces | ||||
| References | ||||
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8-1- المراجع باللغه العربيه:
8-2- المراجع باللغه الأنجليزيه :
- designzens. (2010). Resturant space -series 2. honkong: george lam.
- Neufert, E. a. (n.d.). Architects Data - 3rd edition. school of architecture,oxfored books univeristy.
- Time-Saver Standards for Building Types , De Chiara, Joseph, and John Callender . McGraw Hill, 2001.
8-3- مواقع الأنترنت :
-https://byarchlens.com/the-foundations-of-restaurant design/
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