How to Brand, Design and Build a Restaurant From Scratch
Every successful restaurant starts with one thing: a story that feels real.
Before the menus, the chairs or the lighting, there is a vision for how guests should feel from the moment they walk in.
Turning that vision into a brand, an interior and a physical space is both an art and a strategy. It is where restaurant branding and interior design come together.
At Accanto Interiors, we have helped clients take ideas scribbled on napkins and turn them into award winning hospitality brands, complete with fully coordinated design and build.
Here is how to go from concept to construction the smart way.
Start With Your Why
Before you pick colours or cuisines, ask a simple question: Why should this restaurant exist?
Is it comfort food in a luxury setting, a cultural story reimagined, or a chef’s philosophy turned into space and light?
The answer defines everything that follows:
- The tone of voice and personality of the brand
- The materials, textures and lighting palette
- The logo, menu design and guest journey
If your why is not clear, your design and brand will drift.
Clarity at this early stage is the cornerstone of every profitable restaurant project.
Let Name, Identity and Concept Lead
The name sets the emotional tone.
A name like Olivíya suggests calm Mediterranean luxury.
A name like Grilandia feels urban, energetic and social.
From there, a strong hospitality interior design studio will build a full identity system that expresses mood before a single word is spoken:
- Logo and visual marks
- Typography system
- Colour palette and photography style
- Tone of voice across menus, website and social
A thoughtful brand should make people imagine what the space feels like, not only what is served there. This is where a restaurant branding agency brings real value.
Design for the Brand, Not the Trend
Trends come and go. Brand consistency lasts.
A minimalist sushi bar, a rustic Italian trattoria or a modern Middle Eastern lounge each needs its own architectural and emotional language.
As a restaurant interior designer in London, our job is to align brand and interior so that:
- The logo mirrors the lighting style and material choices
- The typography feels connected to the joinery and signage
- The tone of the brand matches the experience of sitting in the space
When brand and space match, guests do more than eat. They believe in the story you are telling.
Develop the Guest Journey
Great restaurants move like theatre. Every turn, sound and texture matters.
We plan zoning and flow around three key moments in the guest journey:
Arrival
What do guests see first at the threshold? The view line, the host position, the first impression of light and sound.
Transition
How do they move through the bar, dining areas and circulation routes without friction or confusion?
Memory
What photo, drink, view or detail do they take with them and share online?
Lighting, acoustics, scent and materials all guide this invisible choreography. Done well, it becomes a quiet part of your marketing.
Plan Your Kitchen and Operations Early
The kitchen is not just a technical zone. It is the heartbeat of your business.
Chefs need ergonomic layouts. Service staff need clear, efficient routes. Extraction, refrigeration, drainage, gas and electrical services all need early planning and MEP coordination.
A beautiful restaurant with a poorly planned kitchen will bleed profit and create daily operational stress.
This is why our restaurant design and build process starts with layout and services before finishes and decoration.
Budget Like a CEO, Not an Artist
A £200K restaurant can look just as considered as a £600K one if it is designed strategically.
A smart budget should include:
- Around 10% contingency for unknowns
- Around 20–25% for joinery and furniture, which define the guest experience
- Around 5–10% for branding, signage and pre launch marketing
Do not cut the story. Cut the noise. Invest in the elements that shape guest perception and revenue.
Build With Accountability
Once the design is approved, execution needs one clear leader.
When separate teams control branding, interiors and construction, it is easy for delays, gaps and cost overruns to be blamed on someone else. Designer vs contractor vs landlord becomes a familiar pattern.
With a restaurant design and build model, one company is responsible for every detail:
- Programme and timeline
- Budget control
- Quality of finish and final sign off
That is how we deliver restaurant fit out projects faster, cleaner and with less stress for owners.
Craft the Launch Experience
Opening night is not the end of a build. It is part of the brand strategy.
Your space should be ready for photography and content creation from day one:
- Lighting scenes tested for both ambience and photos
- Branded menus and wayfinding in place
- A few clearly designed photo moments that introduce the restaurant online
The goal of the design is not only to impress guests in person. It is to sell the story visually from the very first post.
Think Beyond Opening Day
A great brand grows with time.
Plan photography, social media strategy and seasonal menu design before you open. Restaurants that stay relevant evolve visually while keeping their core story intact.
We call this brand longevity design. It is about creating an aesthetic that ages gracefully rather than chasing short term trends.
Build a Team That Balances Emotion and Efficiency
The strongest restaurant projects happen when creative and commercial minds work together.
You need designers who understand lighting, acoustics and brand mood, and builders who understand revenue per seat, fire exits and acoustic ratings.
At Accanto Interiors, we combine both. We design emotionally and build intelligently, so the story, layout and numbers all align. in commercial fit out costs translates into measurable returns.
Case Study: Grilandia
Our client came to us with a single sentence: “I want a restaurant that feels alive.”
We created the brand from scratch name, logo, story and colour scheme and designed every branch, including Hanover Street and Grosvenor, around one consistent identity.
The result was a hospitality brand that guests recognised instantly. Within months, Grilandia had become a known name in its local market, with return on investment achieved in its first year.
That is the power of brand aligned restaurant interior design and build.
Key Takeaways
Restaurants are not simply built. They are branded, designed and engineered around emotion.
Start with your story, align your team and build one clear vision from concept to construction. In hospitality, design is never just decoration. It is strategy.
Working With Accanto Interiors
Accanto Interiors is a London based design build studio for heritage and luxury homes. We blend architecture, interiors, and construction into one seamless process, so your project feels curated rather than chaotic.
If you are planning a renovation of a Victorian, Georgian, or Edwardian property and want to combine old and new interiors without losing the character you first fell in love with, we would be delighted to help.
Book a consultation via our website and start shaping the next chapter of your home’s story.
Restaurant Branding and Interior Design FAQs
Branding and Concept Development
Where do I start when creating a restaurant brand?
Start with your story. Ask what feeling, culture or experience you want guests to remember after they leave.
Do I need a name before design begins?
Yes. Your name sets the emotional tone and guides the visual direction for both interiors and branding.
What makes a strong restaurant brand?
Consistency. Every touchpoint, from menus to materials, should express the same emotion, story and identity.
How important is storytelling in restaurant branding?
Storytelling is essential. People remember stories more than spaces. A clear narrative builds loyalty and social engagement.
Can branding and interiors be developed separately?
They can be, but they should not be. Brand identity and interior design work best when they evolve together for a unified guest experience.
Budget And Cost Control
What is the average cost of a commercial fit out in London?
Commercial fit out costs in London typically range from £1,500 to £4,000 per square metre, depending on quality, complexity and type of business.
Why do commercial renovations often go over budget?
Budgets overrun when design decisions, permissions or materials change mid project. Late changes usually mean extra labour, rework and extended programmes.
What is the best way to control costs during a build?
Work with fixed specifications, sign off materials early and use milestone based payments tied to visible progress. Clear drawings and a detailed scope reduce variation orders.
Should I include a contingency in my budget?
Yes. Always allow 10 to 15% for unexpected site conditions or upgrades so you can respond to issues without compromising the core design.
Is it cheaper to renovate or relocate?
In most cases, renovation is more cost effective than relocation. You retain your location, licence and brand recognition while upgrading the space.
Design Process
How long does it take to design a restaurant from concept to completion?
Most projects take between 3 and 6 months, depending on complexity, permissions and the level of customisation.
When should I involve an interior designer?
Ideally before signing a lease. An experienced restaurant interior designer can assess feasibility, layout and service requirements early.
What is the biggest design mistake first time owners make?
Designing for trend, not brand. Short lived aesthetics often cost more to update and rarely build long term recognition.
How do I create a space that stands out in London’s restaurant scene?
Design from emotion, not imitation. Authentic concepts always photograph and perform better than copies of existing venues.
What kind of mood should a luxury restaurant aim for?
Aim for balance. Comfort and sophistication in equal measure, with calm lighting, tactile textures and subtle contrast.
Budget and Build
How much does it cost to build a restaurant in London?
As a guide, expect between £2,000 and £4,000 per square metre, depending on design ambition, kitchen systems and finishes.
Should I budget separately for branding and design?
Yes, but keep them integrated. Branding typically adds around 5 to 10 percent to total investment and supports long term ROI.
What is the advantage of a design build team?
Speed, accountability and cohesion. One company manages every stage, which reduces miscommunication and delays.
Can I phase my restaurant build to spread costs?
Yes. Many clients focus on essential operational areas first, then add terraces, private rooms or bar extensions later.
How do I avoid cost overruns?
Finalise your design early, lock down materials and work from a transparent, itemised quotation before you start on site.
Operations and Launch
When should kitchen design start?
Right at the beginning. Kitchen layout affects ventilation, drainage and service flow, which all impact the overall plan.
Do I need to think about marketing during the design phase?
Yes. Your interiors are part of your content strategy. Every photo moment should align with your message and brand.
How do I make my restaurant photograph well without looking forced?
Design around natural light, story and comfort. People share spaces that feel warm, authentic and emotionally engaging.
How soon should I start planning the opening event?
Begin 4 to 6 weeks before completion. Schedule professional photography and your social launch strategy in advance.
What happens after opening?
Maintain brand momentum. Seasonal updates, consistent photography and ongoing customer engagement keep the brand alive. benefit from a joined up process with less chaos and more control.
Accanto Expertise
Does Accanto offer both branding and interior design?
Yes. We handle naming, logo, visual identity and full interior design under one creative and strategic direction.
Do you also manage construction and fit out?
Yes. Our in house restaurant fit out team delivers turnkey projects with coordinated design and build.
Can you work with chefs or franchise investors abroad?
Yes. We design and coordinate international restaurant concepts across Europe and the Middle East.
Do you help clients with menu presentation and photography?
We often guide the brand rollout, including menu design, packaging and launch visuals, to keep everything on brand.
What is the first step to start my restaurant project with Accanto?
Book a discovery consultation. We will refine your story, concept and budget into a clear, actionable plan.