Restaurant greenery, built for hospitality

The problems greenery actually solves in a restaurant

Dividing a room without walls. Planted screens and trough planters give tables a sense of separation while keeping the room open and the sightlines good for staff. It is the cheapest way to make a large, loud room feel like it has zones.

Softening the hard surfaces. Concrete, glass and tile make a room feel harsher than it is. Dense foliage breaks up those surfaces and takes the edge off a space that otherwise reads as cold.

Making the terrace usable year-round. Real planting on a terrace means watering, dead leaves on tables and bare stems in winter. Artificial planting looks the same in February as in July, which matters when the terrace is a third of your covers.

Giving people something to photograph. A green wall behind a banquette or a tree over a corner table becomes the backdrop in every picture taken in the room — and those pictures are how a restaurant in Beirut gets found.

Built for service conditions

Restaurant greenery takes a level of contact that planting in an office never does: brushed past all night, occasionally knocked, and cleaned around constantly. Everything we make for hospitality is built to be wiped down and to hold its shape under that.

There is no watering, so no drip trays, no damp patches near seating and no staff member responsible for remembering. And no soil, which means nothing for fruit flies to breed in — the reason a lot of restaurants give up on real planting in the first place.