Top 5 Design Trends of 2020

The studio design team at MYA Consulting have put together the top five trends they expect to see in the restaurant and hospitality industry during 2020.

1. Sustainable Interiors

It’s an important issue that isn’t going to go away – and all industries will have to start to take more responsibility in this area. Designers will begin to look at using eco-friendly materials in their interiors, using natural textures, and move away from plastic and leather. The industry will see companies challenge the way materials are used, with offcuts and waste turned into sustainable alternatives to interior and furniture products.

2. More Reuse, Recycle and Upcycle!

 This trend has been slowly growing in popularity over the past decade, but we will see it expand to include the use of interior materials and become more refined in its use. It’s no longer exclusive to the ‘shabby chic’ phase, as designers will use this technique to bring new life to aging interiors. A lick of paint, a new counter covering or re-upholstering furniture may be all that is needed to transform a space! Reclaimed materials, such as wood and steel, will start to be used more in interiors and they’ll be combined with the selection of a few specific products, to add to the character concept of the design.

3. Multi-use Experience

2019 saw the inexorable rise of food delivery services, as people dined out less and stayed in more. As video streaming services seem only to be expanding, food service outlets have started to change their approach to enticing customers into their stores. Restaurants will not only be used for dining, but will be combined with retail, educational and social events to create a multi-use experience. Designers will need to start thinking about how a space can not only serve food, but also host the monthly ‘cooking class’, while displaying ingredient products to buy. Design will see these places become a destination, a place to visit in itself, rather than just a place to stop by on the way to somewhere else.

4. Indoor Gardens

People have been growing herbs in kitchens for years. However, we will see the concept of indoor gardens rise in popularity over the next year. Methods for growing food items inside have been developing, thanks to products such as hydroponic walls and hanging herb gardens, which not only offer an environmentally-friendly way of producing fresh food but also tackle space limitations. We will start to see these included more in the overall design concept. And they won’t just be a ‘design feature’, as sustainability and vegan eating increase in popularity.

5. Individual Spaces

At MYA we always design our interiors exclusively to and for the client, creating a space that they can call ‘theirs’ but we will see this trend grow across the industry. Designers will not just be looking at design styles, but will look at how the concept will reflect the client’s personality and values. Clients will no longer want what’s fashionable but instead, a space tailored to their needs and vision, so they can receive maximum use from the interior.

And In The Next Decade… Robots!

With the first robotic waitress already in use in the UK and a robotic pizzeria in Paris, designers will see an increased use of artificial intelligence and mechanical assistance within the industry over the next ten years.

  • The team, led by Carla McKenzie, were meticulous in every detail. They modelled the cleaning requirements to deliver the optimum solution for the facilities across EMEA, and really took time to understand the culture of our business. I have no hesitation in recommending MYA and its team – they are dedicated and innovative, and always go the extra mile.

    Natalia Ros Vargas, Office Team Leader,
  • Carla and her team have broad experience in the industry. Apart from being very supportive in inventing (new) concepts, they also make use of their many years of experience when implementing these concepts. Their ultimate goal is to let people enjoy honest and good food.

    Marcel Bisselink, Owner, Daily Fresh Food, Galeen, Netherlands
  • Carla and her team worked tirelessly with us to ensure our very international and cross-cultural needs were met with great creativity and skill. They listened to us, responded to our needs and delivered above expectations.

    Angela Hencher, Director of Business Administration, Dulwich College, Shanghai Pudong
  • They are brave enough to challenge others in pursuit of the ultimate solution, whether it be behind the scenes with kitchen flow and catering management, or front-of-house service and design.

    Richard Russell, Catering Equipment Distributor Director, Western Blueprint
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    Phillip Godfrey, Bursar, Halliford School
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    Penny Arnold, Commercial & Operations Director, Fusion Lifestyle