ABSTRACT
With growing global initiatives like the development of a fully circular economy, design is being entrusted with playing an important role in limiting growth and focusing on positive societal benefits by working on three key principles: Design out waste and pollution, Keep products and materials in use, and Regenerate natural systems. Assuming an interior has been installed, adapted or modified then as part of the design process with the client, an expected lifespan for the constructed interior is usually estimated and reused as long as the architecture is not demolished. The bar and restaurant interior are primarily a destination venue, using the interior as a way to develop atmosphere and location for leisure activities. The rise in using repurposed furniture and ‘mix-and-match’ interior spaces has reduced waste and lowered the expectations of newness across the world. Bar and restaurant design is often created in spaces that were originally designed as something else: of the most adaptable interior themes.
