The smartest restaurants design their counters before they design their menu.

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Hot honey is everywhere right now. It works because of three things:

Heat. Contrast. Texture 
And the smartest hospitality brands carefully designs everything, from the flavours to the surface the food sits on.

I visited Moody's Chicken in Titirangi recently. Their front counter is made from our Critical. Goldfinch Cleanstone. And the ingredients are as elegant as the receipe - just fishing nets and plastic bags.

Moody's chicken founder chose this colour palette because does something subtle.

The Orange flecks, white dotted fragments and translucent tones mirrors the food.

Chilli flakes. Honey glaze. Crisp batter. Yum!

Small detail. But details matter.

Research shows people taste with their eyes first.

Which means the surface around the food matters more than most people realise. Not just visually.

Restaurant spaces deal with:
• Grease
• Heat
• Cleaning chemicals
• High traffic

So materials have to work hard.

If you are designing a restaurant this year, don’t treat surfaces like an afterthought whānau!

Design them as carefully as you design your menu.

Would this approach change how you design your next hospitality space?

Send me a DM or reach out on https://lnkd.in/eJNfwZGy and we'll send you a small tile sample of our Goldfinch Cleanstone so you can see if for yourself!

#architecture #interiordesign #hospitalitydesign #restaurantdesign #sustainabledesign #circulardesign #materialinnovation #recycledplastic
#foryoupage #trending #viral #futuredesign #designforchange