There are many people who believe that it isn’t just the food a restaurant serves that attracts customers and keeps them coming back for more. The way a restaurant is set up and designed, the furniture it contains – whether it be stainless steel bar stools or contemporary bistro tables – also play a big role. And this the focus of Bethan Ryder’s new book, which is titled New Restaurant Design.

According to this article, she’s always been fascinated by the built environment, and events relating to restaurant, bar, and club design are always exciting to her. And in her book, she describes the designs of the restaurants she went to while doing her research. Those designs encompass a wide range of varieties: from the whimsical to the old-fashioned to the cutting-edge modern. Some of these establishments are:

• Restaurant Praq, with its colorful, child-friendly furniture and furnishings

• Buddakan, which Ryder says made her feel like she was going back to the Middle Ages

• Fabbrica, with its flamboyant fixtures and Italian-influenced décor

In her book, Ryder also explores the question of how some designers try to match their conceptualizations with the cuisine served by the restaurant. For example, designer Jacques Garcia used South Asian furnishings for New York’s Spice Market restaurant, which specializes in South Asian food. Ryder also takes a look at the achievements of several top restaurant designers and why they are in high demand: David Collins, Christian Liaigre and Stephane Dupoux are just a few of them.

To be sure, elaborate and high-end restaurant designs will always impress people; nevertheless, Ryder predicts a trend in restaurant design: the return to a more organic look, a more extemporaneous appearance. And her wishes for the restaurant design industry? A greater sensitivity and awareness in the use of materials, with more consideration for sustainability.