Go for
Green You might not immediately associate the power of nature with hospitality design – but creating an environment where people feel relaxed by indulging their innate love for all things natural is an increasingly popular way to create a comfort zone. Kay Hill looks at some examples
Above By creating environments flush with plants, customers are also more likely to spend more
STUDIES ON THE EFFECTS of biophilic design in hospitality are overwhelmingly positive – according to research by Terrapin Bright Green, in association with Interface and Gensler, it has been shown to increase dwell time in hotel lobbies, encourage positive customer reviews of hospitality venues and increase spending at bars.
Te report, ‘Human Spaces 2.0: Biophilic Design in Hospitality’, noted that there is much more at stake than just aesthetics: ‘Biophilic F&B [food and beverage] presents an opportunity not just to enhance the visual guest experience, or the physical design of a restaurant or bar, but to leverage these current trends to create a unique multisensory experience. Smell, sound and even touch can have a meaningful impact to the culinary experience – one that is so often focused entirely on what we see and taste – to provide a holistic guest experience that can set one venue apart from the rest.’
In a similar vein, a study by the Department of Architecture at the University of Indonesia, found that customers stayed longer, and so tended to spend more, at cafés with biophilic elements to their design – meaning that designing in such elements can add real value to a
hospitality concept.
One of the most obvious – and most successful – ways to incorporate biophilic aspects in hospitality settings is through planting – although it needs to be the right plants in the right places. Alessio Nardi, founder of A-nrd studio, is a huge fan of indoor foliage: ‘As a studio we employ lots of greenery and planting into our interiors for many reasons. Firstly, bringing the outdoors in and adding nature into a space has a profound calming effect, especially in a busy city restaurant. Planting can also be a great tool for creating intimacy and privacy in a restaurant space, with oversized planting as an example helping to divide and zone a space in a subtle way.
‘From a conceptual point of view, plants are a great way to create a transportive environment and enhance the ambience and mood of a space. As a studio, we often collaborate with plant experts at Conservatory Archives, briefing them on the interior concept of a site so that they can provide plants that fit with the story of the space. With Darjeeling Express, our recent Indian restaurant design, for example, you wouldn’t expect to see plants that are from a Mediterranean climate. Understanding how planting can
NIKOLAS KOENIG
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117
