Food Rush Episodes

Restaurant Interior Design

Tags: Food Rush

Ryan runs into some problems as his restaurant begins to take shape. He finds out the new sign for his restaurant is the wrong color and size. It's just days away from opening day, what will he do? And, "Jack of All Trades" Tyson helps Ryan out with the interior decor of his new restaurant. Get a few interior design tips from Tyson.

Tyson's Interior Design Tips:

1) The Rule of 3 -- Always do things in odd numbers so it achieves good balance and is always atheistically pleasing.

2) Consider color theory with regards to interior design so it can stimulate feelings in people, for eating areas you want to stimulate hunger and excitement with the colors red, orange and yellow, it keeps people moving fast.

3) When you have the height feel free to fill out the walls to help accentuate the shape of the room and to give people's eyes dance around a lot to give them interest.

Opening a New Restaurant and Finding Great Items for the Menu

Other segments featured on this episode of Food Rush:

Cornflake Crusted Fried Chicken Sandwich
Cornflake Crusted Fried Chicken Sandwich
Ryan Scott puts a unique spin on the traditional chicken sandwich recipe.
See Recipe
Web Exclusive: Spring and Summer Raw Salad with Squash
Web Exclusive: Spring and Summer Raw Salad with Squash
Ryan Scott creates a tasty spring and summer raw salad with squash.
See Recipe
Pickling Tips from a Pickle Master
Pickling Tips from a Pickle Master
Ryan heads to Paulie's Pickling in San Francisco's Bernal Heights neighborhood to explore the place where he gets the pickles for his corn flake crusted fried chicken sandwich. While in the pickling kitchen, Ryan gets some pickling 101.
Related Photos Watch Segment
The Pre-opening Restaurant Party
The Pre-opening Restaurant Party
Chef Ryan hosts a party the night before opening day at his new restaurant -- Market and Rye -- that also honors the charity he founded, "Harvest for the Heart."
Related Photos Watch Segment
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