Restaurant interior decoration is always an individual process. Even the establishments that are part of the network have certain characteristics. One way to keep a space fresh, vibrant and soothing is to use fresh flowers and plants. They not only delight visitors with their greenery and bright colors, but also purify the air from dust, absorb carbon dioxide and contribute to the destruction of pathogenic microorganisms living in the air. Correctly selected pieces can decorate any space. The main thing is not to turn the room into a jungle completely covered with plants.
Suitable style
The only style that allows an unnecessarily large number of flora representatives is eco-design, which seeks to bring visitors as close to nature as possible. In other cases, several flower beds or tubs are sufficient. For special occasions or design features of the restaurant, tables can be decorated with cut fresh flowers. As a rule, they are intensely fragrant and look especially romantic and festive. Even a simple bunch of field daisies is enough to transform a room. In general, the use of fresh flowers is always beauty and a sea of benefits, but subject to all the rules for caring for them.
Floral complexities
Despite their splendor, they can also become a source of trouble and difficulty in the event of an irresponsible approach to their number and care. All plants need care and appropriate living conditions. First of all, of course, this concerns sufficient lighting. In dark rooms, intensive growth cannot be expected, therefore, it is necessary to be located on the sunny side or the presence of panoramic windows that give plenty of light. Also, flowers need to be watered, and not as you like, but in a certain amount.
The solution may be a special schedule for the care of greens. In addition, despite all the attention and care, your wards may die, and the reason for this is most often parasites or vandalism of some irresponsible visitors, who can not only break the flower, but also pour some drink into the ground. Therefore, it is important to track the dying specimens in a timely manner and replace them in time. As for the cut options on the tables, we must not forget about the possible allergic reaction among guests and staff. Therefore, when picking up plants, make sure they are safe.
