Restaurant interior design is about more than aesthetics - the floor plan determines your cover count, the lighting scheme makes a lunch-to-dinner shift possible, and acoustics can make or break a guest's experience. This guide covers the decisions that matter most, from seating mix and open kitchens to the outdoor dining and NCC 2025 changes affecting Victorian fitouts now.

Most cafe owners expect a floor plan at the first design meeting. In practice, it's the output of a process - not the start of one. This post covers what site constraints, service model decisions, and kitchen scope questions need to be resolved before a meaningful floor plan can be drawn, with particular focus on small cafes under 80 square metres.

Most bar fitout mistakes are invisible until the venue opens. Counter length, acoustic treatment, drainage layout, and licence category all determine service performance long before the first guest arrives. This guide covers the decisions that separate bars that work from bars that only look good.