A restaurant is not just a place to eat. It is, increasingly, a space where a gastronomic brand is built, a worldview is communicated, and diners are seduced not only by their taste buds, but by the complete experience.
In international gastronomy , style has ceased to be an ornament and has become a structural part of the gastronomic business.
Design as part of the gastronomic experience
From the most casual restaurants to the big names in haute cuisine , design—of the space, the uniform, the menu, the packaging, the music—fulfills a clear function: to build gastronomic identity .
It's no coincidence that, for decades, McDonald's has understood that its uniform, color palette, typography, and furnishings must be recognizable anywhere in the world. It's about branding, familiarity, and visual storytelling.
And the same applies at higher levels: Michelin-starred restaurants or those ranked internationally don't leave style to chance. They work with designers, architects, visual artists, and branding experts to build an aesthetic universe that complements—and reinforces—what happens in the kitchen.
The uniform as a visual narrative
The restaurant uniform is a key piece of that ecosystem. Not only for functional reasons—comfort, hygiene, mobility—but because it embodies the narrative .
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An apron can speak of tradition or technique.
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A structured shirt can evoke precision.
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A neutral uniform can suggest minimalism.
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One that has been redesigned by artists or designers can point to an expressive and bold cuisine.
In many cases, the uniform is the first visual contact a customer has with the team. It's a silent code that communicates professionalism, intention, and aesthetics. In cutting-edge restaurants, even the footwear, materials, and cuts have been carefully chosen to complement the overall concept.
In other cases, the uniform is part of the restaurant's branding : it appears on social media, in campaigns, and in the press. It becomes an extension of the brand.
Coherence: from the plate to the concept
The same applies to other design elements: the printed or digital menu, the tableware, the lighting, the ambient sound, the takeaway packaging. None of this is decorative. Everything communicates. And if it's not carefully considered, a disconnect arises between what's being cooked and what's being conveyed.
The most successful projects—regardless of scale or format—are those that understand the importance of aesthetic coherence . A solid gastronomic concept cannot afford contradictions between what it offers in the kitchen and what it projects to the outside world.
Style, when properly understood, is a tool for clarity. It helps to position, to differentiate, to endure.
Style as a gastronomic strategy
Talking about style in gastronomy isn't about fashion. It's about intention. About how the project is conceived. About how each aesthetic decision supports—or undermines—what the restaurant aspires to be.
Today, more than ever, cuisine doesn't end on the plate. It extends to design, storytelling, uniforms, and gestures. Everything is branding. And in a world saturated with options, style is no longer a luxury: it's strategy .
ORDER: Uniforms with identity for gastronomy
Orden understands this. That's why they work hand in hand with restaurants, chefs, and front-of-house teams to design restaurant uniforms that not only look good but also accurately reflect the essence of each culinary concept.
Through functional materials, cuts designed for real work, and careful customization, Orden translates identity into clothing and style into coherence . Because what you wear also tells the story of the restaurant.