In this episode, we explore why interior design in restaurants should be about suggestion, not perfection.🔑 Key Takeaways:Revenue Recap: Revenue = Exposure × Conversion Rate × Average Order Value. After menus (EP 38), we now move to interior as the next conversion driver.The Problem with Expensive Interiors: They cost a fortune, lose impact in 3 years, and set unrealistic customer expectations. Low ROI.Impressionist Approach: Instead of reconstructing reality (Realism) or going full experimental (Abstraction), use Impressionism:Provide just 1% anchor objects (a chandelier, a poster, a flag strip).Let customers’ minds fill the remaining 99%.Psychology Behind It: Gestalt closure, Kahneman’s anchoring effect, and Norman’s Emotional Design—all show that humans complete incomplete cues emotionally.Practical Examples:Modu Café (CA) – minimalist space, sunlight as the only design element, feels like a Monet painting.Italian Trattoria – no need for marble; a wine bottle + candle can suggest Italy.Practical Guidelines:Don’t build a Roman palace to sell pasta. Hint at it.Use digital frames to rotate anchors.Stop overspending—one strong cue is enough.🎯 Final Thought: Impressionist interiors follow the principle of “filling by subtracting.” Cheap, not embarrassing, with one emotional anchor—that’s all you need to boost conversion and keep guests immersed.For more, visit saltnfire.net.

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