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“People like to go out, they want to connect in real life. You bring your home, and work, out to the restaurant. Making the restaurant a natural meeting point. The trend is to create an atmosphere that will remind your guests of their homes.”
Pierre Nierhaus is a gastro-coach and strategy consultant that is helping decision-makers, businesses and projects around the world to strategically equip for the future. He can see a clear trend in the restaurant and hotel industry: Integrated concepts with a sense of authenticity and a cosy homelike feeling, with great hospitality.
“Colours are important: warm and cosy tones, but also strong contrasts, working together in harmony. The look and feel of materials should work in the same way: comfortable, nice to touch and creating homelike atmosphere. We want to sense the global touch in a room, but in the same time it should feel like home.”
Pierre Nierhaus also talks about the importance of good lighting:
“There should be a holistic feeling in the concept. Colours, materials and lighting have to work together, to create atmosphere. Generating suspense and the sense of well-being. Candles in combination with good lighting is important in creating atmosphere.”
Pierre Nierhaus, Germany, has managed several restaurant and catering businesses of all sizes as well as developed and implemented a very large number of business concepts during the past twenty years. Pierre Nierhaus is an acknowledged expert for trends in international gastronomy and a well sought after speaker. He is conducting worldwide trend workshops in the trend capitals of Europe, Asia and the Middle East. His book “Reich in der Gastronomie” (How to get rich in restaurant industry) is the no 1 Bestseller in our industry in the Germany, Switzerland and Austria since 3 years.
Visit Pierre Nierhaus' website for more information.
Read more about the Duni Advisory Board.
