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Restaurant Color Schemes


Thinking about repainting the interior of your restaurant? Before choosing a new color scheme, consider how you want your customers to feel when dining. Colors can easily provide a sense of atmosphere and even evoke different emotions in your diners. Use these tips to keep your customers coming back for more with the proper color scheme to fit your unique atmosphere.

  • Red

While red is commonly known as a color that provokes hunger, these shades may not be right for every restaurant setting. The color red can not only increase heart rate and blood pressure, but also increase impulse eating. Therefore, a red color scheme often works well for fast food restaurants, but fine dining establishments may want to avoid this theme so their guests can relax and enjoy their meals slowly.

  • Green & Brown

Casual dining and health-focused dining establishments can benefit from the calming, earthy color combination of green and brown. These natural colors communicate a relaxed, peaceful atmosphere to your diners. However, darker locations with less lighting, like bars, do not benefit from this soft color palette.

  • Orange & Yellow

Incorporating orange and yellow colors into your foodservice operation’s space can provide a cheerful atmosphere that customers love to visit again and again. These bright, warm tones promote happiness and cheerfulness in guests, making them feel more attached to the dining space. This upbeat color scheme can even make guests feel less guilty about indulging in sweet desserts.

  • Orange & Green

Emphasizing the natural colors of foods and vegetables, orange and green make a successful color combination in vegan or vegetarian restaurants. This happy color scheme creates a fresh, relaxing atmosphere for diners focused on health and wellness. However, restaurants which primarily serve meats, like steakhouses, should steer clear of this bright color palette.

  • Blue & Purple

Blue and purple evoke the feeling of running water and aquatic themes, making them suitable color options for seafood or hibachi restaurants. Additionally, bars can benefit from this cool, relaxing color combination since these colors evoke greater feelings of thirst, encouraging guests to purchase more drinks. However, blue and purple are both considered atypical color choices in regular dining spaces since these hues are not complimentary to most cuisine types.

Dealing with Food Allergies


From food trucks to fine dining establishments, all foodservice operations have a responsibility to their customers to prevent food allergies. With the increased prevalence of food allergies in modern times, foodservice operations must create and follow strict protocol when a guest notifies the staff of a potential allergy. Follow these guidelines to implement a food safety protocol within your own foodservice establishment.

Understand the Root Causes

While food allergies range in cause and severity, there are eight food categories which are the main triggers of food reactions; milk, fish, soybeans, tree nuts, peanuts, eggs, shellfish, and wheat. Even trace amounts of these substances can trigger a severe allergic reaction so preventing cross-contamination in the kitchen is critical to preventing a food allergy attack.

Minimize Risk Daily

Preventing food allergies should be an everyday part of your food preparation routine. Train servers to ask guests whether or not anyone at the table has a food allergy upon greeting the party. Ensure the very basics of proper handwashing skills are followed by all staff members. Purchase color-coded utensils, cutting boards, or plates for differentiation purposes for an easy, visual method to preventing cross-contamination.

Fine Tune Your Plan

When a staff member is notified of customer’s sensitivity or allergy to a certain food type, the whole staff must have a detailed, predetermined action plan to prevent an allergic reaction from occurring. To form a detailed plan, consider contacting an allergist for the most updated allergy prevention methods. From ordering to the final plating, seamless communication between front-of-the-house and back-of-the-house is critical to ensure the correct food safety methods have been taken. If, despite prevention methods, an allergic reaction occurs, contact emergency services immediately.

With simple education and preparation methods in place, your foodservice establishment can help prevent allergic reactions and deliver a safe dining experiences for all guests.

Easy Vegetable Selection


Does your foodservice establishment utilize vegetables sourced from local stores or farmers markets? Adding a “local” or “organic” feature to your menu can bring in the profits, but finding the perfect vegetables can be confusing and time-consuming. Use this easy-to-follow guide to vegetable selection to ensure the best quality and most flavorful finished products. 





Equally-sized, firm, smooth, and brightly-colored stalks

 Limp stalks


Firm or slightly soft to touch

Cracked, dented, or extra firm


Firm stalks, tight florets, and crisp green leaves

 Yellow or discolored florets


Firm and smooth

Dents or roots


Green, firm stalks

Yellow discoloration


Bright-green, moist stalks with plump kernels

 Slimy husk or dry kernels


Green with no dents

Yellow discoloration

Green Beans

Slender beans with a firm snap

Bent, bulging, or dry pods

Lettuce, Spinach, & Leafy Greens

 Fresh, crisp, green leaves

 Wilted, slimy, or discolored


Dry, firm, heavy bulbs

Softened or sprouting


Crisp and green pods

Bulging, dry, or discolored pods


Firm, naturally-shiny, and heavy

Dented or wrinkled skins


Firm and smooth

Bruises, spots, or sprouts


Fragrant with an “earthy” smell

Dented or wrinkled skins